Drink Recipes
The Cloak & Petal’s bar manager Faisal Asseri explains that the name for Little Italy’s Japanese-inspired restaurant blends opposites to form a new whole. “Cloak” communicates mystery and intrigue, and “Petal” is a rough English …
Say “Sawatdi!” to the Sawadee! “Sawatdi” is a common Thai greeting (like Hawaii’s “Aloha!”) and the Sawadee (same word respelled for the American palate) is one of the newest inspirations from Prohibition mix-master Heath Wetherbee. …
Co-owner of Pillbox Tavern, Ryan Jones has something preposterous. He’s messed with that bit of perfection known as the gin and tonic. And what he’s come up with — well, it’s not your dad’s gin …
The Gaslamp’s newest Cuban eatery, Havana 1920, seeks to capture the heyday of America’s Playground and its pre-communist jazz-and-limelight nightlife. The restaurant’s beverage director Ryan Andrews says that its owners were inspired to open the …
As January draws near, Striders general manager Tony Martineau found a way to raise a glass for the old year rounding the last bend even as the new year comes galloping out of the gate. …
Reports are rolling in by the basketful: Washington, New York, Wisconsin, Michigan — all the big apple-producing states are enjoying a bumper crop this year. And San Diego can take a bite out of this …
There are as many flavors to mescal as there are Ramirezes or Smiths in the San Diego County phone book — but only Del Maguey Vida Mescal is best suited for Puesto’s mescal cocktail, El …
Located on the 101, within sniffing distance of the shore, Open House features practically every imaginable oceanic edible — including vegetables. So it was that this al fresco eatery’s general manager Matt Handy went deep …
Since everything from scoops of ice cream to the NFL has become politicized, it was only a matter of time before San Diego’s cocktail scene stepped into the arena. Thus, Madison on Parks’ Impeachmint. Bar …
Green Acre’s director of food and beverage Chris Simmons serves his Mexican Mule the same way as the Moscow Mule — in copper cups. While his variation on the vodka-cum-ginger-cum-lime original is served as cold …
The Stalk Market is Sycamore Den’s newest cocktail, and according to Sycamore bartender Jesse Ross, this liquor-based commodity’s success stems from a portfolio of ingredients — including acid phosphate, the same ingredient soda jerks used …
Whiskey isn’t just for breakfast anymore; however, the amber-hued wake-up call remains an institutional fixture in the land of Breakfast Republic. According to Brock Harold, bar manager at Breakfast Republic’s Ocean Beach location, the Whiskey …
As beverage curator for Proof, the port of call for cocktails at the Hake in La Jolla, Joan Villanueva was inspired by his love for Grand Marnier to take his cocktail craft to sea. With …
As most bartenders will say, when it comes to mixing drinks, not everything is black and white. But restaurant manager of Paradise Point’s Tidal Restaurant, Mike Perez says at least one cocktail on Tidal’s menu …
Farmer’s Table bar manager Preston Cobb says the establishment’s Blackberry basil lemonade, served up in a Mason jar, fits in at the organic eatery as well as stanchions in a milking parlor or feed troughs …
Brandon Curry, bar manager at the Patio on Goldfinch, presumed that the rollercoaster ride that was Super Bowl XLI would end with the Atlanta Falcons joining the New York Giants (who did it twice) as …