Drink of the Week: Breakfast of Champions at District Oaklandclick to enlarge
- Lou Bustamante
- Get piggy with it: bacon-infused bourbon cocktail
Our porcine fetish is not new, nor is adding bacon to cocktails, but the Breakfast of Champions ($10, bacon-infused bourbon, maple syrup, egg white, maple sugar rim) at District Oakland succeeds in creating a surprisingly elegant drink that's not too rich. Bar manager Danny Baker's recipe shows just enough bacon, smartly adding the maple sugar rim for a little textural crunch usually missing from this style of drink. Crispy bacon is always a good thing.
For those of you who celebrate the deliciousness of pork, the Breakfast of Champions isn't the only source of fatty meat at the restaurant: Executive chef Bob Cina is producing exceptional charcuterie in house that will eventually make its way onto the San Francisco location's menu.click to enlarge
- A selection of house-made charcuterie
As the second location of the popular S.F. wine bar, and the only one with a full liquor license, Baker and wine/spirits director Caterina Mirabelli are amassing an impressive selection of whiskies - which are also the focus of the cocktail menu. From sazeracs ($10) to mint juleps ($12), the brown spirit is featured in a nice chunk of the menu. Mirabelli and Baker hope to implement a rotating flight of whiskies in the near future to educate and showcase their impressive collection. This being a wine bar, District also features 32 wines by the glass ($9-$20) and nine wine flights ($15-$22).
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