Deep question:
When is something not what it is?
When it’s a Forgery, a very real cocktail spot with more than 300 spirits and some seriously intriguing drinks, opening tomorrow.
This bar is somewhat cavernous—as cavernous as a sleek lounge sort of place can feel. It’s got high, black wood ceilings, exposed brick (maybe we should just specify when a place doesn’t have that) and a leather-becouched mezzanine out back. See for yourself, right here.
You’ll come by after work (it opens at 4pm). Head past the couches by the floor-to-ceiling windows and claim seats at the bar. Now. Here, you’ve got options... mostly of the strong, infused variety. Try the Pickled Swede (dill-infused vermouth, pickled onion) or the Cadiz (with cumin-infused vodka). Here’s that menu.
There’s also rotating guest-cocktail recipes: right now, an absinthe-laden thing from Ibiza. Hard not to try that.
Then maybe it’s time to head out for a bite in the Mission or Hayes Valley—this spot’s close to all that. Then maybe it’s time... to come back for a nightcap. A barrel-aged-tequila-and-pear-liqueur drink sounds about right.
Usually does.
When is something not what it is?
When it’s a Forgery, a very real cocktail spot with more than 300 spirits and some seriously intriguing drinks, opening tomorrow.
This bar is somewhat cavernous—as cavernous as a sleek lounge sort of place can feel. It’s got high, black wood ceilings, exposed brick (maybe we should just specify when a place doesn’t have that) and a leather-becouched mezzanine out back. See for yourself, right here.
You’ll come by after work (it opens at 4pm). Head past the couches by the floor-to-ceiling windows and claim seats at the bar. Now. Here, you’ve got options... mostly of the strong, infused variety. Try the Pickled Swede (dill-infused vermouth, pickled onion) or the Cadiz (with cumin-infused vodka). Here’s that menu.
There’s also rotating guest-cocktail recipes: right now, an absinthe-laden thing from Ibiza. Hard not to try that.
Then maybe it’s time to head out for a bite in the Mission or Hayes Valley—this spot’s close to all that. Then maybe it’s time... to come back for a nightcap. A barrel-aged-tequila-and-pear-liqueur drink sounds about right.
Usually does.
