Prohibition is heading to San Francisco for a pop-up event at Copyright Cocktail Lounge.
Ryan Andrews and Maximillien Wright will take over the bar from 8 p.m. to 1 a.m. on Monday, Feb. 4 and Tuesday, Feb. 5. Prohibition will showcase five signature cocktails from Prohibition and GBOD Hospitality Group’s other bars and restaurants, including:
Prohibition Old Fashioned, the speakeasy’s best-selling cocktail, made with Wild Turkey Rye 101, house-made demerara, R&D cherry apple bitters and R&D aromatic #7 bitters
Prohibition Kentucky Tippler, made with Wild Turkey 101 bourbon, lemon, honey, grapefruit zest, and R&D sarsaparilla bitters
Madero, the signature cocktail at “Bad Ass Mexican” restaurant, El Chingon, is made with Azuñia blanco tequila, house-made watermelon cordial and Tajín rim
Hotel Nacional, a cocktail straight from the menu of Havana 1920, combines Havana Club Añejo Blanco, Giffard apricot liqueur, lime, pineapple, house-made demerara and R&D aromatic #7 bitters
Monkey King Mai Tai, a cocktail from Monkey King, made with Appleton Estate Reserve rum, cashew orgeat, dry curaćao, lime and R&D house bitters.
Andrews began running GBOD’s bar program in 2016 and became the beverage director a year later, after leaving San Francisco to move to Southern California. Prior to joining GBOD, Andrews opened, managed, consulted, and trained numerous notable bars, restaurants, and bartenders, all while starting his own spirits company, Golden State Spirits, and releasing six different types of cocktail bitters, R&aD Bitters, which are distributed and sold throughout California.