Eater points out an interesting generalization made about Mission bars in a Chronicle article about North Beach’s Tosca:
The implication is that time has passed Tosca by and so have the young drinkers who give bars energy. They’ve migrated to the Mission District, where a bartender must have a pedigree in “mixology” and a modeling portfolio, plus be handy with a muddler for grinding Kaffir lime leaves into organic citrus syrup.
Now, I don’t know which bars Chronicle Staff Writer Sam Whiting is going to, but the burly mixologist serving me my whiskey ginger ale at the Latin American Club the other night didn’t muddle shit for me. He’s pretty chill, though.
Side note: would love to see some cocktail ingredient muddling on Handjobbin’. Just a suggestion.
Handjobbin’ has a number of editorial suggestions for Mission Mission, as well! Perhaps we will start posting those suggestions to our site. Won’t that be fun.
Dick jokes. Has it really come to that, at last?
yea, like we don’t know what he’s talkin’ about :rolleyes:
It’s not clear that the writer of that article has been to a mission bar – but its abundantly clear that he’s never been to bar mission.
the only mixology i’ve experienced in the mission is a stiff ass drank
If you are interested in some amazing organic handmade liquor, my BF’s sister’s boutique distillery in Chicago is amazing and ships here via Binnies in Chicago. I highly suggest it. Sorry for the plug but it really is THAT amazing.
http://www.koval-distillery.com/
For sale
http://www.binnys.com/spirits/search/?advs=2&ast=&asc=&astxt=koval
at all