Drink of the Week: Shot of Chartreuse with a creamy root beer back

Old Bus Tavern, man. Do it.

I’m not gonna be able to walk past that place without popping in for a round of these. (And probably the cheeseburger too.)

Drink of the Week: Baby Daddy

I’d never seen a can with a different color top before. Pretty trippy.

Drink of the Week: Anchor Liberty Ale

Yesterday I drank the second half of a bottle of Liberty that had been sitting open on my kitchen table since Tuesday afternoon — and it was absolutely delicious. How many beers could you say that about? I reckon not many.

Everybody’s so gaga over Anchor California Lager these days, but hopefully not at the expense of good ‘ol Liberty, a true San Francisco original:

The champagne-like bubbles, distinctive hop bouquet, and balanced character of Liberty Ale® revives centuries-old ale brewing traditions that are now more relevant than ever. First introduced in 1975, Liberty Ale® is brewed strictly according to traditional craft brewing methods, and uses only natural ingredients — pale malted barley, fresh whole-cone Cascade hops and a special top-fermenting yeast, and water.

The yeast used during fermentation produces many of Liberty Ale’s subtle flavors and characteristics. A natural process called “bunging” creates gentle carbonation, and the practice of dry hopping (adding fresh hops to the brew during aging), revived by Anchor, creates its unique aroma.

Liberty Ale® was first brewed to celebrate the bicentennial of Paul Revere’s historic ride. As the first modern American IPA brewed after prohibition and the first modern American single-hop ale and dry-hopped ale, Anchor’s Liberty Ale® is the original craft brewed ale and the historic beer that started a revolution. [link]

Drink of the Week: Spaghetti

Drink of the Week: Floating on a Cloud

Float a little Fernet on top of a pint of Anchor Flying Cloud Stout. It’s a variation on the San Francisco classic The Bottom of the Bay. Dark and stormy.

Drink of the Week: Jello shots at Chino (eaten with chopsticks)

They contain gin, sloe gin, apricot and lime, and they’re real fun to try to pick up and transfer to your gullet.

Eighty-Five Song Happy Hour, where Nick Pal plays short songs because life is short

Longtime Mission Mission contributor (and originator of our occasional Drink of the Week series) Nick Pal has started anew as a DJ instead of a blogger. He hosts four different shows on BFF on Sunday afternoons, and he does this happy hour gig every first Wednesday at Pop’s.

Last first Wednesday, Nick Pal played a lot of great short rock ‘n’ roll songs, from the ’70s, ’80s, ’90s, ’00s and maybe the ’10s too, including this jam:

See y’all tonight!

Drink of the Week: Chilled shots of Midori

It’s actually really horrible, but it’s festive, and I like this picture.

Drink of the Week: Damnation

On tap at Rosamunde right now. So good. Just look at it.

Drink of the Week: Riga Black Balsam on the rocks


It’s an herbal liqueur from Latvia, kiiinda like a Fernet. It rules.