Palmer�s Tavern at the corner of Fillmore and Clay seems to be just what this neighborhood was looking for. Only a few years old, an air of nostalgia fills the space run by brother�s Klaus and Albert Rainer. But don�t be fooled by the old school charm. There is a definite energy that fills Palmer�s and the locals know it. Patrons come for the elevated bar food and a truly happy Happy Hour. People who know how to make a cocktail staff the beautiful bar and they�re ready to share that knowledge.
Their take on the Vieux Carr� is a perfect example. A French Quarter classic that has somehow flown under the radar, the name literally means �Old Square.� It�s a southern cousin to the Manhattan, so this is a strong drink, meant to be sipped. The Vieux Carr� was invented in New Orleans. It has been refined in San Francisco. Specifically at Palmer�s Tavern.
Vieux Carr�
3/4 ounce rye whiskey
3/4 ounce Cognac
3/4 ounce sweet vermouth
1 barspoon (1 teaspoon) B�n�dictine liqueur
1 dash Peychaud�s Bitters
1 dash angostura bitters
Ice
Lemon twist, for garnish
Directions
Combine all ingredients in a mixing glass and fill with ice. Stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry. Yields 1 cocktail and several bad decisions
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Every city has a neighborhood bar. And inside that bar is a bartender who knows their stuff. They craft their drinks with care, precision and sometimes flair. And whether they create something original or give a new take on a classic, the neighborhood knows. This series will highlight bartenders creating drinks representing their neighborhoods. We�ll also give the recipes and directions. See how you do. Cheers!