Welcome to Parcel 104 Bar. Your hosts will be Amanuel Araya and Johnny Orrock.
DON’T MISS PARCEL 104’s HAPPY HOUR!
Monday-Friday
4:30 pm – 6:30 pm
- $1 Draught Beers
( Boont, Schrimshaw, IPA, Hefeweizen)
- $0 Self Parking
- $4 Select Appetizers
A little about our Bar and Cocktails…
Tonight, as is every night, we will be treating you to some of the finest cocktails the South Bay as to offer. All of our juices are squeezed fresh and our ingredients are seasonal. Our sodas will only come from a bottle. No wonder gun with stale syrup available here. We’ve made our own infusions and our own bitters, and some secret things for cocktails that we’re not allowed to disclose.
Some new concoctions include the .357 Magnum, our version of the classic Manhattan. Bourbon, Sweet Vermouth, Housemade Orange bitters, secret sauce, garnished with Man-cherries and a flamed orange.
How about the “Corpse Revivor #104. Jameson Irish whiskey, Chartreuse Green, lemon, simple syrup, a healthy dose of our peach bitters with an absinthe rinse. Then there’s the San Francisco Sling. Anchor Steam Juniper Gin, Lemon, Blood Orange “brandy” topped with soda.
We’ve got a spirits list that will make your head spin. From clear to the browns, a plethora is there for the taking.
Our Vodka list covers the world of producers, with special attention to locally produced products such as Hanger One, of which we have Kaffir lime, Buddah’s Hand, Fraser River Raspberry and the regular, a combination of column distilled grain and pot distilled viognier grapes. Square One organic and 360 organic are also there.
Gins include Anchor Stream Junipero and NO. 209, distilled right here at pier 50 in San Francisco, along with almost every English gin available.
We have list of Tequila’s that will suit every fan’s need. From the entire line of Don Julio to Fortaleza, and the rare Partida Elegante, we carry over 30 tequila’s as well as a handful of mezcals on our browns list.
We have over 25 bottling’s of R(h)um with the feature being a rare bottling of the Renegade Rum Co.’s Guyana rum finished in Madeira Cask, bottled at Bruichladdich.
Whisky has been a passion at the bar for many moons. We at the bar have gone out of our way to provide the most comprehensive whisky menu in the area. We provide over 200 whiskies in all. The list is, no doubt, heavy in Scotch whisky, however, we have a full portfolio of Irish blends and single malts as well as an ever-growing selection of Bourbon and other world whiskies.
Legend has it that the Irish taught the Scotch two things: How to make whisky, and the Bagpipes. The former, they improved on. The latter, they didn’t get the joke. We leave that to debate. Some of our featured Scotch whiskies include 16 different labels of Bruichladdich, the only independently operating distillery on the island of Islay. Including, but not discounting, the incredibly rare Blacker Still (1986) and Redder Still (1984). Let’s not forget our two different bottlings of Port Ellen, a distillery that fell victim to the corporate consolodation of the 1980’s and has not produced any spirit since 1983. We feature a 1982 bottling from Scott’s Selection and a 29 year distillery bottling, one of 6641 bottles produced worldwide.”
Beyond that, new releases include the PC7, distilled at Bruichladdich and the much anticipated release of Octomore, the most highly peated Scotch in history at 131ppm phenol. Exciting things are happening all over the world of Irish and Scotch whisk(e)y’s. We intend to stay ahead of the curve.
Did I mention Bourbon whiskey? About a year ago, we at Parcel 104 bar purchased our own barrel of Eagle Rare 10 year old Kentucky bourbon, distilled at the Buffalo Trace distillery in Frankfurt, KY. Chef and myself sat down and tasted a wide variety of different barrels and chose barrel #357, hence the Manhattan cocktail of the 357 Magnum.
Since our barrel program, we’ve been allocated some fine and rare bourbons such as the super-aged Pappy van Winkle. By the way, we also carry around 30 other bourbons that will suit the American palette quite nicely.
Oh, and rye whiskey.
Let us not forget the intangible relationship that our American tastes have with this always been there, but recently rejuvenated style of American whiskey. The base for the beloved Sazerac, we carry a healthy load of ryes from the classic Rittenhouse to the hard to find Old Potrero straight rye distilled by San Francisco’s own Fritz Maytag. Let’s not forget “World Whiskes”. Yamazaki, from Japan, Crown Royal (reserve, Cask 16, XR) and Canadian Club, from the obvious.
How about Charbay hop flavored whisky. Made right here in northern California. Or McCarthy’s, single malt from Oregon.
Come for your favorites, leave with new ones.
Remember, Bartenders and Doctors weren’t all that different not to long ago.
“Always carry a large flagon of Whisky in case of snakebite and futhermore, always carry a small snake”–Unknown
