For the first time in the history of this column, our favorite drink this week was a slushy tipple we sneaked in during a hump-day lunch at Bushi-Tei Bistro
. The bartender blends icy Sho Chiku Bai -- a cheap and cheerful sake made in Berkeley -- with a choice of frozen raspberries or mangoes. We chose the latter because raspberry reminds us of frat parties. Granted, our standards may not be that high, but the appeal of the drink was clinched by a fabulously cheesy flower straw.
Bushi-Tei Bistro 1581 Webster (at Geary), 409-5959.