Press

Jennifer Colliau is one of Bay Area’s greatest bartenders. To use words such as “smart,” “talented,” or “creative” seem to undermine her qualities.

If you’ve had a drink in a craft cocktail bar in San Francisco, chances are you’ve tasted bartender Jennifer Colliau’s work. 

The thing about gomme (awesome word) is that when you’re perusing cocktail recipe books, everything seems to call for it.

At a time when “artisanal” and “sustainable” are becoming more than just buzz words in the food world, some elements of the bar…

“There are a few things that I put in place that were a response to my disillusionment with the craft cocktail world,” says Jen…

The pisco punch is a Gold Rush-era cocktail that has suddenly reappeared on a dozen or so drink menus in Bay Area bars and…

You may have heard of Small Hand Foods. But did you know its founder, Jennifer Colliau, started the business while working full time as a bartender?

Sure, a cocktail is simply booze, accents, and ice poured into a glass, but paying attention to the science can make for a much more civilized beverage.

Booze Science is better drinking through chemistry. WIRED articles editor Adam Rogers explores the scientific ways ice can influence a cocktail with Jennifer Colliau, beverage director at San Francisco’s innovative bar The Interval at The Long Now.

Tasting Table: Jennifer Colliau Brings Cocktail Inventions to the Internet