There are few things more mesmerizing than a cocktail. Particularly after you've already consumed several. The weight of the glass in your hand, the strange colors that come from mixing hard liquor and fruit juice. Just give it a shake. Watch the way the liquids swirl together. Listen to the musical click of the ice cubes. It's almost hypnotic. But there are few ice cubes as mesmerizing as the one that comes in the "San Francisco Summer" (and the "San Francisco Summer" only), a concoction of gin, blackberry liqueur, ginger and lemon that you can get at the Eclipse Restaurant in the Delmar Loop's Moonrise Hotel. You see, they're not just plain, old frozen water popped out from a standard ice-cube tray. These are mammoth cubes, molded in a tackle box. And embedded in each one are a raspberry and a slice of lemon. If you watch closely enough, you might be able to see the fruit emerge from the ice, nanometer by nanometer, holding your breath in suspense for the moment when it finally floats free. Ah! Cocktail hour! Ain't it grand?
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