FOR IMMEDIATE RELEASE 

San Francisco’s Fish & Farm takes sustainable ideals a step further by making their own organic cocktail ingredients 

January 7, 2007 – San Francisco, CA – Fish & Farm, a restaurant dedicated to local foods and sustainable, eco-friendly business, has taken their ideals a step further by making all ingredients for the specialty all-organic cocktail list in house.

While staples like Grey Goose and Makers’ Mark remain, those interested in a more artisanal thirst-quencher can order one the restaurants six seasonal drinks, in which every ingredient – right down to the bitters, vermouth, and fruit infusions – is handmade by bar manager Brian Livesay from strictly organic ingredients.

Livesay, an industry veteran with nine years bartending experience, began work on this drink pantry weeks before the restaurant opened in October. Over Thanksgiving, his “Drunken Pumpkin” – a mixture of house-roasted pumpkins, vanilla vodka, and sweet cinnamon cream – won rave reviews from customers. He’s hoping January’s treat – the “Harvest Apple” – made from organic homemade apple liquor, bourbon, and cranberry sugar - will be equally well received. “Take the concept behind those sweet apple martinis and turn it 180 degrees,” Livesay says. “We’re going for that rich, natural red apple flavor.”

Among the season’s mainstays are the San Francisco martini, made from organic gin, citrus, and house made orange-rosemary-mint syrup, and The Huckleberry Friend, composed of house-infused huckleberry vodka and organic citrus sugar. Through the New Year, the “Holiday Fruitcake”, a blend of pomegranate-citrus vodka and two brandies – one infused with raisins, dried pineapple, and cranberries, the other flavored with warm spices – will be showcased. All Fish & Farm cocktails, including those with an all-organic ingredient line-up, are $8.

Livesay says the specialty cocktail program is a source of pride for the passionate, close-knit staff. “It’s great to support local, but it takes it a step further when we can say we made every ingredient ourselves.”

Fish & Farm opened in October with a commitment to environmentally minded business, including extensive recycling and composting programs and organic food grown within a 100-mile radius. It is owned by restaurant consultant Frank Klein and brother and sister John and Elena Duggan, who are the third generation owners of Original Joe’s, just blocks away from Fish & Farm.

Fish & Farm, 339 Taylor Street in San Francisco between O’Farrell and Ellis streets. For reservations, call 415-474-3474 or click here.

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For more info, contact:
Susie Biehler
Susie Biehler & CO
415.771.9975
susie@biehler.com