Like Jazz, the cocktail is a quintessentially American invention. Born at the turn of the twentieth century it kicked up its heels during the twenties, was floored by Prohibition, and only slowly regain its foothold after the second World War. For the next half-century or so, the cocktail held a slowly declining sway over the American imagination. Then, at the frosy-fingered dawn of the current millenium, the San Francisco Bay Area became the birthplace of a cocktail renaissance of mixological proportions, as an ethos of seasonality and locality already inspiring the kitchens of area restaurants finally began to make its way behind the bar.
Bay Area Cocktails provides the thirsty reader a useful source of beverage recipes combined with both interviews and insights from some of the savvy spirit producers and advocates who inspired a California craft-cocktail renaissance.