Okay I confess! I am lying. This is all but one of the cocktails at Hapa Ramen in San Francisco, but they weren't serving the last one as they're waiting on the right glassware.
I had the opportunity to sip my way through the menu of the newly-opened Hapa Ramen on Mission Street in San Francisco. The cocktail menu was mostly created by Ian Scalzo, with Justin Lew (both former Bourbon & Branch employees) and others adding input.
The menu is Hawaiian-Asian-inspired, with lots of touches from both groups of cultures as you'll see. There is also a nice selection of Japanese whisky. Mmm.
Spiced Blossom: Lillet Blanc, Ginger Syrup, Lemon, Grapefruit, Angostura, Schichimi Togarashi Tincture, Soda water
This one is served tall over ice. The tincture is a spice blend with sesame, chili, and citrus peels. It was quite grapefruity and very refreshing.
Stingray: Aperol, Lemon , Wasabi Honey Syrup , Star Anise tincture, Sparkling Wine
Really unusual flavor combo between anise and wasabi – challenging at first, then the heat and flavor die out, then you want more. It keeps you sipping.
Beefcake: Campari, Plum Wine, Dolin Rouge, Cinnamon Tincture, Soda water
This is an Americano riff with a cinnamon finish and plum wine for soda water. Would drink again.
Big Island Buck: Huli-Huli Pineapple infused Rye, Angostura, Top Ginger Beer
The drink is made with pineapple glazed with hui hui sauce infused into rye. The sauce is like soy sauce with wine ginger and honey, a marinade.
Hilo Gimlet: Gin, Lime, Hawaiian Punch syrup, Hi-Chew Tincture
Chick Drink! The Hawaiian punch srup is a blend of fruit juices including mango, orange, pineapple, and cherry. Hi-Chew is a candy found in Asian markets, and here it is infused into Everclear and used as a spritz for aromatics. It it light purple in color and has a candy-sweet finish (though the drink isn't very sweet; just gives you that impression).
Greedy Bastard: Tequila, Plum Wine Syrup, Lime, Aromatic Bitters, mint, ginger beer
This is built like a Mojito but it's far more interesting due to the plum syrup. I like it more than I want to like it.
Skipper’s Sour: Zucca Amaro, Smith and Cross rum, Mango Black Tea Syrup, Egg White, Lime, Orange Bitters
Soft and creamy from both the egg white and the mango, yet slightly bitter from Zucca and astringent from the tea, this has lots of big flavors. Probably my favorite drink on the menu. Plus it's the color of a brown crayon.
Red Lotus: Hibiscus Infused Vodka, Blackberry Tea Syrup, Aromatic Bitters, Allspice Dram
Scalzo says that this drink is, “Our vodka drink that we tried to turn into a gin drink.” It's full of berry flavors but finishes dry, as do most of the drinks on the menu. The allspice and bitters were much needed.
Tropic Thunder: Evan Williams, Banana Liqueur, Cacao infused Angostura, Black Sea Salt tincture
Here's that banana-whisky flavor combo that's taking America by storm. The salt and cacao are a really nice touch, giving it ice cream sundae flavor qualities.
White Oak: Bank Note Scotch, Cynar, Cherry Heering, Ginger syrup
Full and rich with an emphasis on Cynar. Not fruity, and just a little smoky and spicy from the ginger. This is probably the drink I'd order after dinner.
All in all, it's a menu with a lot of unusual ingredients incorporated into the drinks. None are so weird as to offend, and all of them offer something unique.
SOURCE: Alcademics.com – Read entire story here.