A Bright Brunch Cocktail

san-francisco-cocktailBecause I’m a runner, my brunch beverage of choice is usually Gatorade, but once in awhile it’s fun to set a festive table without resorting to the Bloody Mary and Mimosa standards. This recipe for San Francisco Cocktail comes from an unlikely source: The Pear Tree cookbook from the Junior League of Knoxville, Tennessee (1977). The cocktail is paired with sausage casserole, artichokes benedict (which replaces eggs with artichoke hearts), cinnamon apples made with bottled cinnamon drops (does anyone recognize this ingredient?) – and, inexplicably, bran muffins!

I skipped the rest of the menu and chose the cocktail because I wanted something light and lemony to remind me that spring is coming and I will be able to run once again in a singlet instead of three layers of tech shirts. I also remember my sister, who lived for many years in San Francisco. I had to visit two liquor stores to find white port, but now I keep a bottle in my refrigerator because it’s good plain, too – just not for post-run recovery!

San Francisco Cocktail (1977)
Makes 1 drink*

3 ounces white port [I used Burmester brand]
1 ounce rum
Juice of 1/2 lemon
Maraschino cherries or fresh strawberries [I used fresh raspberries]

1. Chill the port.
2. Add the rum and lemon juice. Stir well.
3. Serve over ice, garnished with a cherry, strawberry, or raspberry.
*To make a pitcherful, increase the quantities and mix together the port, rum, and lemon juice. Refrigerate until ready to serve.


About heritagerecipebox

I am named after my great-grandmother, who only prepared two dishes, according to anyone who remembers. Somehow I ended up with a cooking gene that I brought with me from Richmond, Virginia to my current home in Boston, Massachusetts. I have worked as a journalist and published three cookbooks plus a memoir and a novel. This blog gives me a chance to share family recipes and other American recipes with a past.
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2 Responses to A Bright Brunch Cocktail

  1. greg says:

    Wow…so many things in this posting sparked my interest! The first being Artichokes Benedict, what a concept! We LOVE Eggs Benedict, and probably have it more often than is good for us…but Hollandaise made from country eggs, fresh lemons off the tree outside, and local butter is just toooo good to resist!

    The second thing that grabbed my attention was the White Port. My chances of finding it locally are nil and next to none… I really like Port. I’ll be on the hunt.

    I’ve run across a number of vintage recipes that call for “bottled cinnamon drops”…wonder why that ingredient ever fell out of favor? Your posting was great and the cocktail looks and sounds delicious! Thanks for sharing!


    • Thanks for the comments! You might try a sweet wine like Sauternes if you can’t find white port. Sounds like I should try the artichokes Benedict sometime. There’s lots of Hollandaise – just no poached eggs!


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