We rolled into The Fink in downtown Napa around 7:00 on Saturday, hoping to find a seat even though we knew it would be busy. Thankfully, we found a couple spots at the bar and had ourselves an amazing cocktail experience.
We must heap massive praise on The Fink crew, led by the namesake owner Judd Finkelstein who welcomed us, but even more notably our bartender Alyssa who’s hands never stopped moving and whipped up cocktail after cocktail. Manager Andrew Salazar was also on hand to check on orders and deliver drinks, plus another bartender and server. It was really busy as you’d expect and the staff was really moving.
I’ve previously highlighted The Fink’s OG Mai Tai that is balanced and creamy thanks to their house-made Orgeat and rums from Jamaica and Martinique. It was really an amazing Mai Tai, the best so far this year, and the best in Napa at any price (IYKYK). I also tried the tiki classic Reverb Crash that was made with fresh white grapefruit juice that burst with flavor. The Fink has many tropical cocktails and in my opinion has the best tiki drinks between San Francisco and Portland.
Mrs. Mai Tai loves her coffee drinks and the New Orleans inspired Mocha Milk Punch made me a convert, including Bourbon, coffee liqueur, cocoa, milk, and topped with dalgona. This rich cocktail had everything you’re looking for including an incredible presentation and rich flavors. That was followed by an incredible New York Sour that features some tasty claret wine. With cocktail sections covering regions from Latin America to the Caribbean to a set of house classics, we remain impressed by the selection and execution at The Fink.
Our night ended with a short tour of the upstairs Commodore’s Cabin, available for private parties up to 25 people and itself nicely appointed with great views of the stage on nights where there’s music.
