Drink Recipes

Not Yo' Mama's gin and tonic

Ryan Jones makes lemon work with cucumber

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 ...

A mojito with grassy flavor

Havana Club’s aged rum part of the secret

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 ...

The ice melts slowly and the flavors peel off

Striders calls it the New Fashioned

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. ...

More chef than mixologist

Some are getting the ginger, some the caramel

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 ...

El Mezcalito — attempt to bring mescal into the fold

Agave-based avatar of San Diego’s cocktails

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 ...

"It tastes like when I go surfing"

Seaweed Margarita at Open House Asian Kitchen

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 ...

Guess who Impeachmint cocktail refers to

Peach, mint, bourbon at Madison on Park

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 ...

Mineral-driven tequila first, then ginger beer

Green Acre's Mexican Mule

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 ...

Sycamore Den's bartender apologizes profusely

Cringe-worthiness turns to buzz-worthiness

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 ...

Breakfast Republic wakes up the sleepy sipper

Whiskey Sunny Side Up keeps to its roots

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 ...

Named after a Prohibition rum-runner

The Hake's use of Malahat

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 ...

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