What to drink at the club in January

It’s the new year, and we have some new exciting and fun things available to drink in the club. We are working on a new cocktail list, as well as a truncated version that will change monthly, but will always include variants of the Old Fashioned and the Manhattan.

Apparently our members love to drinks these two drinks more than any other, and I am here to give our members what they want. So the newest addition to the Old Fashioned category is the Fireside Chat. We take Bowmore 15, add some honey syrup, a dash of Angostura (because it is not a Wingtip cocktail without a little bitters), a dash of all spice dram, and, of course, double citrus peel. This lovely peaty Scotch cocktail will make you want to sit by the fire and chat with your friends for hours upon hours. We have tested it out on plenty of our members, and the word is it’s a hit.

As far as beer goes, we have two real doozies on tap right now. My all-time favorite beer, Well’s Bombardier is available, while supplies last. I bought the last six kegs in all of california, and rumor is it shall not ever return. This is a classic English bitter beer; but don’t let the name fool you. It is rich and malty and has only a note of bitters at the finish, and the body of this beer is light enough you can enjoy a few (and the good lord knows that I do every chance I get). The other beer I am totally stoked on is Hitachino Red Rice Ale. As far as I know we are the one of a very few accounts in SF selling this beer on draft. It comes from our friends in Japan who make the popular and delicious Hitachino Nest Ale. This beer is red in color and malty in texture, with beautiful notes of incense and sandalwood on the finish.

As far as whisky goes, man, there are too many to name, as always, but I’ll try to pick just a few to feature. We just got a bunch of independent bottlings in from Signatory, and they are rad to say the least. (If you are not familiar with what independent bottlers do, see my post on the topic). We also got in a Highland Park 15 that has been aged its entire life in a bourbon barrel. The reason this is so badass is simple: Most HPs are aged in sherry casks of some sort, so to be able to taste an HP that is 100% bourbon cask is very unique indeed. The color is of straw and almost reminiscent of chardonnay wine. The flavor is unmistakably Highland Park, but with more vanilla and baking spice coming from the bourbon barrel. Also from Highland Park, we have their newest release, Dark Origins. This is aged exclusively in new sherry casks, so it makes for a great juxtaposition with the HP 15 bourbon-cask release. Dark Origins is all dark fruit and richness that can’t be beat. For one more whisky, I’ll go with the Angel’s Envy Cask Strength. Last year’s edition was named one of the best spirits of the year, and this year is sure to please. It comes off as a beautiful vanilla bomb of whisky. It is dark, it is sexy, and it is amazing, and it is available at the club right now.

Come by, say “Hi” to the gang on the 10th floor, and have any of the drinks mentioned above.

Oh, Happy New Year!

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Brian MacGregor

Wingtip Bar Director Brian MacGregor has tended bar in San Francisco for over nine years, learning his trade from such local legends as Jeff Hollinger, Jonny Raglin, and Thad Volger. Although he credits his cocktail crafting skills to these fine practitioners, he learned the art of hospitality at a very young age from his father, a career bartender in his childhood home of Milwaukee, Wisconsin. Brian has, for three years, creating award-winning drinks and building an extensive collection of rare and fine spirits at some San Francisco’s most acclaimed bars and restaurants such as Jardiniere, Jasper’s Corner Tap and Kitchen, and Absinthe Brasserie and Bar. Currently, Brian resides in San Francisco with his wife, Carey, a bartender herself, their two cats and their greyhound, Pooka.

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