If I can combine drinking with a healthy dose of beta-carotene then I consider it a win. That is why Azúcar Lounge is quickly becoming one of my favorite drinking establishments in San Francisco. Not only are the cocktails uber creative, but the inclusion of fresh vegetables and herbs make them savory and satisfying.
Among my favorite cocktails is the Rogelio – a concoction of King’s Ginger, bourbon, honey and carrot juice. Truth be told I wasn’t completely sold on the idea of a vegetal cocktail, and I am still acquiring a taste for bourbon. Yet, I was still drawn to this drink and decided to give it a try.
It is a full-bodied cocktail that is able to keep a refined taste – a balance that can be hard to achieve with bourbon. The carrot juice lends the drink an earthy taste, and the hint of honey makes it ever so slightly sweet. It just goes to show that a good mixologist can help you reimagine flavor combinations you never thought possible.
The current incarnation of the Rogelio is the Beso De Rogelio, which is made with flor de caña four-year-old rum, fresh strawberry and jalapeno syrup, lemon juice and fresh carrot juice. It to is refreshing and is worthy of a trip to Azúcar Lounge.
While the drinks are satiating, the Mexican street food shouldn’t be missed either!