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Meet Scoma’s Signature Cocktails

Meet Scoma’s Signature Cocktails

The founding premise of Scoma’s reinvented cocktail program from Bar Director Matthew Talbert, was to take a classic cocktail and put a modern spin on it. These three cocktails are the foundation of our Signature series:

1965 Manhattan

Any bartender can make a great Manhattan, but what makes it great is not just the bartender, it’s also the ingredients. We took that one step further by barrel aging the entire cocktail for one thousand, nine hundred, and sixty-five hours (to honor the year we opened, 1965) in new American white oak 10 liters barrels charred to a #3. We’ve been told many times that our Manhattan is arguably one of the best Manhattans people have ever had. Our Manhattan follows the New York recipe and area code: 2-1-2–two ounces of Whiskey, 1 ounce of vermouth, and 2 dashes of Angostura bitters.

Anchor Negroni

The name “Anchor Negroni” is an older iteration to what we now just call the House Negroni. It is our version of a classic Negroni that goes through a semi-seasonal and creative rotation. A Negroni has three parts, gin, Campari, and sweet vermouth. We have done anything from using local ingredients, such as the “The Local 2”, which uses Bummer and Lazarus Gin (Treasure Island Gin), Spirit Works Sloe Gin (Sebastopol), and Tempus Fugit Gran Classico Bitter, to our current version, where we slow sous vide orange peel and vanilla beans in Campari at a low temp for 4 hours to infuse the flavors.


Pisco Punch

The Pisco Punch is San Francisco’s quintessential cocktail. It dates back to the Gold Rush era with a man named Duncan Nicol, the owner of the Bank Exchange which was located where the Transamerica Building now stands. This cocktail became so popular at his bar that he would make it in the back room by himself. Even his bartenders didn’t know what was in it. Our recipe keeps true to this tradition. We make it in the cellar and don’t tell the bartenders what’s in it. Everyone knows a Pisco Punch has Pisco in it, some kind of viscus sweetener like Gum Syrup, and pineapple juice. We tell everyone that’s our base and the rest is a secret. Come try it!

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