We arrived on the scene and there must have been some sort of young-hipster-republican (if those exist) conventions going on. They were everywhere. But because of the radical Russell Davis, mixologist, our gang got to SIT at the BAR.

Rickhouse is a really cool cocktailian bar, staffed with incredibly knowledgeable, but not cocky, mixologists. The back bar is gorgeous, wood, simple, high, a warm glow of light and full of whiskey!! We weren’t really sure what we wanted to drink, but that was not a problem for Russell. He asked and we gave him a few ideas of some of our faves and he took it from there. He served up a Manhattan style drink made with rye, a great gin cocktail with a kiss of basil, and then there was a “Kentucky Buck”.  According to Russell, this cocktail was created by Erick Castro—formerly head mixologist and GM, now a brand ambassador—and, it is a fruity, tart, refreshing blend of, strawberry infused Bulleit Bourbon, Lemon Juice, Simple Syrup, Angostura bitters and Ginger beer.

The cool thing I want to point out here is that when I emailed Russell for the recipe, he was right on it, giving me the exact ingredients and brands. You see, in the world of mixology today, these crafters are not afraid to share. In fact they are proud of their recipes. Now, I know in this instance, Russell was sharing someone else’s recipe, but he has shared his other original creations with me as well, like the “Golden Chariot of the Gods” which he created for a Dan Aykroyd, Crystal Head Vodka event...Crystal Head Vodka, Lillet and Aztec chocolate bitters. The drink was delish. Okay, so you can tell, I am a big fan. But it’s because this guy, not only knows how to bartend, but he is also a great host. And, it wasn’t just with us…his friends. He was on his game for everyone…greeting, gauging and recommending.  Russell came off the Austin scene and has landed squarely in San Francisco and he's quickly making a name for himself there and nationally. Keep your eye out for this one, he’s going places!