Bloodhound — San Francisco

Bloodhound owner Dylan O’Brien believes in strong drinks, friendly banter, and good times. When he’s not working behind bars, he’s usually listening to records, cooking, running with his dog, or drinking cheap beer and expensive whiskey. You can fi nd him at either of his two Bay Area bars: Bloodhound in SOMA, or Prizefi ghter in Emeryville.

Most Delicious Whiskey Sour

2 oz. bourbon (Rye Whiskey also works well)
.75 oz fresh squeezed lemon juice
.5 oz fresh squeezed orange juice
.5 oz rich simple syrup*
1 dash angostura bitters
1 dash orange bitters
Garnish – amarena or brandied cherry

Rich Simple Syrup*

1 cup turbinado sugar (Sugar in the Raw is a readily available brand)

Photography by Michelle Drewes