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| Mon. 04 Oct '10 |
| People | SAN FRANCISCO |
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Spirit Guide
The lively candies of SucrePunch
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Leave it to the madcap mind of Boris Portnoy to fuse confectionary and cocktails.
The shopless pastry iconoclast has launched a brand-new venture, SucrePunch, a seriously boozy collection of four different spirit-laced candies.
To assemble the confections, Portnoy mixes spirits with sugar and the seaweed-based gelling agent agar-agar. He then places the jellies in a dehydrator for at least a week. Come the end of their stint there, the candies' exteriors have turned opaque and crackly, like edible stalactites.
Inside, the spirits' aromas and characteristic flavors are acute because Portnoy never cooks the jellies. So Amaro Montenegro's herbaceous bitterness is in full display in one, and the smoky-sweet kick of Del Maguey Crema de Mezcal and gentle floral notes of Rothman & Winter crème de violette course through another.
The other two variations currently available are made with Elmer T. Lee bourbon and Luxardo Bitters.
Portnoy's experiment is being sold only at downtown San Francisco's Cask, in 110-gram boxes of approximately eight assorted or individual flavors for $8.
In time, Portnoy imagines selling his tipsy jellies at the Bay Area's better bars. Fine by us.
Cask, 17 Third St.; 415-424-4844 or caskstore.com (map/directions)
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UPDATE |
Comstock Saloon
A new, $20 three-course lunch prix fixe is a bargain for the smart eats of chef Carlo Espinas. An example trio: Little Gem salad, oyster po'boy and maple-bourbon pudding.
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UPDATE |
Camino
Oktoberfest begins in earnest tonight at this Oakland restaurant. On the prix fixe menu ($28 to $32) every Monday in October will be German-inspired dishes, including chef Russell Moore's famed boudin blanc. Free fresh pretzels are thrown in too--just because.
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