Kevin Diedrich - Burritt Room - San Francisco
By Billy Harris
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.
Recipe
Ingredients
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.
Comments
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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