The Venetian Coast

Gabriel Lowe, bar manager at Locanda in San Francisco, makes a drink he calls ‘The Venetian Coast’.

 Ingredients:

2oz Espolon Tequila
1oz Fresh Lemon Juice
.5oz Luxardo Bitters
.5oz Agave Syrup
1 drop of Saline Solution (Salt Water)
3 Cucumber Wheels
Shaken not stirred. Garnish with a thin cucumber wheel.

Partida Tequila

Ryan Fitzgerald from Beretta restaurant in San Francisco uses Partida tequila to construct a signature house cocktail called the Anejo Sour.

Anejo Sour
2oz Partida Tequila
.5oz Egg White
1oz Lemon Juice
.5oz Agave Nectar
Shake, Serve up.
Garnish with Grapefruit zest