“It’s so delicate, but there are so many flavors, nuances, and styles. So I started mixing brandy and sake together and one of my new favorite cocktails on the PCH menu is Pootie Tang, which is pineapple-infused Cognac, sake, a little Kalani coconut liqueur, and bitters,” he said. “It’s this nice, delicate, boozy-forward cocktail, but because of the sake, it doesn’t have that bite that some spirit-forward cocktails do.”
Those creative cocktails have earned Kevin quite a following, and are the reason he was named one of San Francisco Chronicle’s “Bar Stars” in 2011. The people of San Francisco love his drinks, and Kevin loves to make them. What’s not to love?
“We’re very lucky to be in business in this city. It’s a city full of discerning eaters and drinkers and people who go out for cocktails. In 2005-06, it was a fight to get people to order cocktails off of your menu; they were coming in and drinking vodka sodas and Cosmos,” Kevin said. “But now the food is amazing, the produce is amazing... And that’s what I love about this city. The tides have turned. We’re blessed and very lucky to have the clientele we have.”