The Art of Making Craft Cocktails

“Big...since Ever Since”

Craft cocktail bars are everywhere these days—so much so, it’s difficult for most specialty speakeasies to stand out from the crowd.

However, not the case with our latest watering hole obsession, Big. Don’t be fooled by the name, though: Located in the Tendernob neighborhood of San Francisco, if you’re walking too fast, you might miss it.

The entrance is distinguishable only by a small lantern which hangs atop an old fashioned, horizontally-split door. Walk inside, and you’re immediately welcomed by the warm interior: a ceiling draped in red velvet, a chandelier fixture made from old fashioned fans, and the cuties/talented bartenders and business partners, Brian and Mo.

Brian and Mo are the masterminds behind all of Big’s delicious concoctions, and they pride themselves on doing the classics their own way. While there’s no menu, for $13 a pop, they’ll make anything to suit your mood and palette. Their back bar has several gems that can only be found off the beaten path, so you’re guaranteed to try something new if you’re game.

Big stands out amongst the massive mixology craze not just because of their limited batch back bar and rad integration of chemistry (yes, chemsitry—trust me), but because they’re serious about making you a kick ass cocktail you’ll love. Bonus? They’re pretty hilarious, and their hostess is a doll.

Big is a must-visit if you’re in San Francisco, but for those of you playing along at home, they hooked us up with a few recipes you can try on your own.

Negroni blanc - The “big way”

2 oz Junipero gin 1/2 oz Dolin Blanc 1/2 oz Salers Gentian Aperitif 1 dash grapefruit bitters 1 dash lemon bitters Stir with ice strain over a large cube into an old fashioned glass.

Garnish: Campari/combier pamplemousse rose (grapefruit liqueur)/ Luxardo maraschino spheres inside a grapefruit twist.

Wanna try the negroni blanc AT home? Here’s an easy recipe you can use to recreate it. Warning: it won’t be as pretty as the one you’ll get at Big.

2 oz dry gin 1/2 oz dry vermouth 1/2 oz Campari Two dashes lemon bitters Lemon twist garnish Stir with ice, strain into a rocks glass or serve in a chilled cocktail glass.

Brandy Alexander

1.5 oz cognac 1/2 oz creme de cacao ( tempest fugit works best) 1/2 oz zucca amaro (cynar also works well) 1oz cream Shake and double strain into a coupe Topped with nutmeg and shaved chocolate and a strip of angostura bitters. Spheres are made from Averna, coffee liquor, and Dry Curaçao.

Cocktail Cotton Candy

Dry out liqueurs with granulated sugar on a sheet tray, crush and then spin in a cotton candy machine—easy as that!

Try: Campari sugar Fernet sugar Green chartreuse sugar