San Francisco Cocktail

Pro tips

• Use quality vermouths—low-cost brands muddy the delicate balance between sweet and dry.
• Stir over large ice cubes for at least 30 seconds to properly chill and integrate flavors without shaking.
• Serve in a chilled coupe or cocktail glass with a twist of lemon or cherry for aromatic lift.
• Add bitters last and stir through—this prevents them from settling on top.

Substitutions

• Old Mr. Boston Sloe Gin → Tanqueray Sloe Gin (slightly drier, less syrupy)
• Italian + French Vermouth → Dolin Vermouth de Chamery (lighter, more delicate alternative to both)
• Bitters → Regan's Orange Bitters (use both dashes, skip regular Angostura if unavailable)

Equipment

cocktail shaker or mixing glass · bar spoon · jigger

What's the difference between Italian and French vermouth in this cocktail?

Italian (sweet) vermouth adds vanilla and herbal notes; French (dry) vermouth brings crispness and botanical bite. Together they create balanced sweetness and dryness.

Should this cocktail be stirred or shaken?

Stir with ice for 30 seconds to chill and dilute slightly—never shake, as this is a spirit-forward aperitif that benefits from gentle mixing.

Can I make this cocktail ahead?

Mix and chill in a pitcher up to 4 hours before serving, but stir with fresh ice just before pouring to avoid over-dilution.

What type of bitters works best?

Angostura bitters is traditional; orange bitters add citrus lift. Use both dashes as written for classic balance.