Papa Ghirardelli (SF Cocktail Week 2010)

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Cocktail Week in San Francisco kicked off this week in the Mission Street digs of the new Boothby Center for the Beverage Arts. The Center is the brain child of Barbary Coast Conservancy of the American Cocktail founders H. Joseph Ehrmann (Elixir), Jeff Hollinger (Comstock Saloon), Duggan McDonnell (Cantina). The yet-to-be-finished space promises to be the gathering and educational space for San Francisco’s exploding mixology scene. We can’t wait!

Cocktail week continues through Monday, September 27, 2010.

Now, with that our of the way, we move on to SF Cocktail Week’s signature cocktail. Created by our own Duggan McDonnell, the official cocktail of SF Cocktail Week 2010 is named after the founder of Ghirardelli Chocolate Company, Domingo Ghirardelli, an Italian-born man who moved to Peru and ran a successful confections business and, following tales of gold mines and potential riches, ultimately ended up in San Francisco. He went on to found Ghirardelli & Girard (later changed to the Ghirardelli Chocolate Company), which has been in continuous operation since 1852. In his own way, Ghirardelli helped build and shape San Francisco, and his company has become synonymous with the city. Ghirardelli Square, which his company built, has been an official city landmark since 1965.


  • 1 ½ oz Encanto pisco
  • ½ oz Campari
  • ½ oz Martini & Rossi rosato vermouth
  • ½ oz Benedictine
  • ½ oz lemon juice
  • Seltzer water, to fill
  • Orange slice, for garnish


Combine Encanto pisco, Campari, rosato, Benedictine and lemon juice in an ice-filled shaker and shake for 10 to 15 seconds, or until chilled. Strain over fresh ice into a collins glass and top with seltzer. Garnish with a slice of orange.

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