Drink of the Week: Breakfast of Champions at District Oakland
Bacon, bacon everywhere, including in my drink.
Lou Bustamante Get piggy with it: bacon-infused bourbon cocktail
Our porcine fetish is not new, nor is adding bacon to cocktails, but the Breakfast of Champions ($10, bacon-infused bourbon, maple syrup, egg white, maple sugar rim) at District Oakland succeeds in creating a surprisingly elegant drink that's not too rich. Bar manager Danny Baker's recipe shows just enough bacon, smartly adding the maple sugar rim for a little textural crunch usually missing from this style of drink. Crispy bacon is always a good thing.
For those of you who celebrate the deliciousness of pork, the Breakfast of Champions isn't the only source of fatty meat at the restaurant: Executive chef Bob Cina is producing exceptional charcuterie in house that will eventually make its way onto the San Francisco location's menu.
As the second location of the popular S.F. wine bar, and the only one with a full liquor license, Baker and wine/spirits director Caterina Mirabelli are amassing an impressive selection of whiskies -- which are also the focus of the cocktail menu. From sazeracs ($10) to mint juleps ($12), the brown spirit is featured in a nice chunk of the menu. Mirabelli and Baker hope to implement a rotating flight of whiskies in the near future to educate and showcase their impressive collection. This being a wine bar, District also features 32 wines by the glass ($9-$20) and nine wine flights ($15-$22).
Lou Bustamante A selection of house-made charcuterie
District Oakland, 827 Washington (at Ninth St.), Oakland.