Former 2010 SF Chronicle Bar Star and Jasper's barman Brian MacGregor was announced last week as the new bar manager for Ami Arad's private upstairs men's (and women's) club Wingtip near the TransAmerica Pyramid.
The club'll launch in December on the 10th and 11th floors of the former Bank of Italy, with a 60-seat, 12,000 sqft private bar and lounge (plus a "restaurant") where MacGregor will serve tipples separated into three categories: Barbary Coast, Classic, and Wingtip Original.
For now, the plan is to limit the bar to members (and up to three guests).
West Coast Velvet: A classic British Pub invention perfect for an afternoon pick me up, we take equal parts California Sparkling Wine and Black Butte Porter from our friends at Deschutes Brewery in Oregon, and combine the two in effervescent harmony in a beer glass.
Kina Shandy: A blend of French Haute Couture and the working mans pilsner. This spin on the classic shandy brings together the spicy allure of ginger beer, the elusiveness of Tempus Fugit Kina Liqueur with a splash of lemon and a breath from our old friend Angostura bitters.
Champagne Cocktail: A lump of sugar soaked in Angostura Bitters, placed at the bottom of a champagne flute, and then filled with refreshing Sparkling wine. A classic cocktail in a league all it's own.
The California Calimocho: To spice up the this classic Spanish concoction we are using Fentimens Curiosity Cola, California Cabarnet and dash of nutmeg ground over the top. A refreshing and complex treat after a long day of work.
The Bamboo: We are unearthing this mysterious classic to bring you a great aperitif for you to enjoy before heading out for the evening, equal parts dry vermouth and sherry with a touch of bitters stirred and served in a cocktail glass.
Pearfect Thyming: We start with a home made pear and thyme syrup, add some Vya extra dry Vermouth, a bit of hand squeezed lime juice and shake it all up. And serve it ice cold in a low ball for your enjoyment.
Wingtip Original Cocktails
The Wingtip: In a mixing glass place two parts Wingtip Single Barrel Four Roses Bourbon, one part Ruby Port, a bar spoon of Cointreau, and two dashes of orange bitters. Stir and strain into a double rocks glass with one large ice ball, garnish with a flamed orange peel.
Subterranean Swizzle: In a Collins glass place two parts Appleton Reserve rum, one part Osocallis brandy, one part pineapple, one part lime, a bar spoon of cinnamon syrup. Fill half way with crushed ice and swizzle, top with crushed ice, and garnish with dashes of improved bitters.
Chilled Holiday Cider: In a mixing glass place two part J witty Chamomile Liqueur, one part Rittenhouse Rye Whiskey, one part fresh squeezed lemon juice, one part apple juice, and a dash of Angostura bitters. Shake and strain into a large cocktail glass.