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Let It Snow

Carolyn Alburger | June 21, 2013 | Food & Drink Story Eat and Drink National

If the idea of a boozy snow cone appeals to you—and how could it not?—get yourself to the bar at Derby Cocktail Co., where a new, civilized “cocktail picnic” (think heat lamps, vintage reggae, flag bunting on the bar top) happens every Friday evening during Off the Grid at Fort Mason. Barman Reza Esmaili has taken the iconic american treat and transformed it into something far removed from the sickly sweet hawaiian ice you knew as a teetotaling kid. The Hurricane ($8) is crafted from Zacapa 23 rum, Brugal blanco rum, and sweet-tart passion fruit, all poured over fluffy ice. Other reinvented favorites—from a piña colada to a mai tai—are in the works, most made with hand-squeezed juices and fresh purées. TGIF.

Off the Grid, Fort Mason Center Parking Lot (Near Laguna St.)

Originally published in the July 2013 issue of San Francisco

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