Opened in May of 2010, the Burritt Room has quickly risen to the top of the cocktail scene in San Francisco. Unlike other hotel bars, Burritt Room has a diverse array of cocktails well beyond the classics. Talented bartenders like Kevin Diedrich put cocktails like the Black Rose on the menu that utilize the best local spirits and fresh local produce. Kevin was Hanging with Harris.

The Black Rose Cocktail

3/4 oz Bols Genever

3/4 oz Anchor Steam Junipero Gin

3/4 oz lemon juice

1/2 oz Créme Yvette

1/2 oz Blackberry Syrup

bar spoon Maraschino Liqueur

dropper of black pepper infused rose water

Instructions

  • shake first six ingredients with ice
  • double strain into a chilled cocktail glass
  • add black pepper infused rose water float
    • 1 Comments
    David B. 18 May 2011
    12:48 pm

    This looks like a terrific cocktail, the pepper infused rose water is an interesting (in a good way) touch. The recipe list is a little off, though.  The blackberry syrup isn’t listed and it looks like he used Creme Yvette instead of Creme de Violette.

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    Billy Harris

    Whether he's in South Beach, Aspen, New York, LA or New Orleans, Billy Harris hangs with the best chefs, bartenders and restaurateurs in America.

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