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 the cocktail held a slowly declining sway over the American imagination. Then, at the dawn the current millenium, the San Francisco Bay Area became the birthplace of a cocktail renaissance of sorts as an ethos of seasonality and locality already inspiring restaurant kitchens began to make its way behind the bar.
Bay Area Cocktails provides the curious reader with a useful source of recipes combined with interviews and insights from the spirit producers and mixologists who inspired the California craft-cocktail renaissance.