Issue link: https://digital.copcomm.com/i/6221
62 / the tasting panel / january–february 2010 WhaT We'Re drInkIng I n its first year of business, The Tipsy Pig, centered in the upwardly mobile Marina District of San Francisco, has stayed consistently busy. The thriving neighborhood, powered by young fami- lies, supports the local gastrotavern: this favorite evening dining spot—once the kids are safe in bed watched over by sit- ters or nannies—also becomes a perfect after-hours retreat. The Moscow Mule has been leaving hoof prints at the bar; it has practically become an official cocktail at The Tipsy Pig and Bar Manager Jamal Blake-Wil- liams explains why. "It's easy to make. It's refreshing. The quality of vodka associ- ated with it—Russian Standard—brings it up several notches, not only to cover a wide range of palates but also to impress everyone's taste, across the board." Blake-Williams—who also oversees another bustling bar just down the street, authentic upscale Mexican restaurant Mamacita, from Tipsy Pig owners Sam Jose, Stryker Seales and Nate Valen- tine—points out that ingredients make the difference. "To bring back a classic drink like the Moscow Mule, you have to make it better than it has ever been made before. Erin Hughes of Russian Standard had me sample the vodka; its character was right up there with the ultra-premiums, but at a surprisingly lower cost. It doesn't skip a beat in quality. I think the fact that we go through 35 to 45 cases a month proves the point." Jamal Blake-Williams, Bar Manager for The Tipsy Pig, says the Moscow Mule has become a standard, and Russian Standard vodka is its perfect foundation. The retro-drink also uses Bunda- berg ginger beer from Australia, fresh lime and is served in the traditional copper mug. the tipsy Pig, san Francisco