Will O.B. parking situation stop Target?
South Beach bar's agreement with Antique Center muddles situation
Julie Stalmer 5:30 p.m., Sept. 22
Drink Recipes
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 ...
Paradise Point/Tidal’s potentially therapeutic cocktail, the Black & White
A study in ultimate contrasts
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 ...
A moonshine cocktail that pairs well with steak
Preston Cobb shares recipe for Blackberry Basil Lemonade from Farmer's Table
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 ...
Fat-wash did the trick for Patio on Goldfinch’s Sheer Determination
The concoction has less to do with pigskins or gridirons than with making a cocktail using coconut water.
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 ...
Top of the Hyatt’s Strawberry Rhubarb Gimlet
Rhubarb gives the cocktail a little earthiness to balance with the sweetness
The strawberry-rhubarb gimlet is the result of a quest to find the perfect San Diego winter cocktail, says Andrew Guerrera, Top of the Hyatt’s assistant food and beverage manager. “And since we are in San ...
Carnitas’ Snack Shack's Hot & Buttered has a latte feel
The right balance between coagulating decadence and comprehensive excellence
While winter has been more wet than cold around San Diego these days, Carnitas’ Snack Shack’s Hot and Buttered — a new take on hot buttered rum punch — serves as an effective stay against ...
Catania's Canella is an introduction to fall with a taste of summer
Applesauce adds body to the cocktail
Catania’s cocktail menu holds a full offering of autumn nostalgia, including something called the Canella, created by Catania’s head bartender Cesar Sandoval. The Canella was inspired, in name and content, by San Francisco liquor producer ...
Stock up on coconut for Miss B’s Caribe Welcome
A funny feast of coconut meat
Ask for the Caribe Welcome at Miss B’s Coconut Club and the bartender will whip and dump a creamy white concoction into a young shaved coconut with Miss B’s logo burnt into the glistening white ...
Drink your charred corn
Make a cocktail from Campfire's fall menu
Campfire’s Charred Corn Cocktail is exactly what its name describes. “We think the drink is delicious,” Campfire’s chief drink master Leigh Lecap says. “You smell corn in the aroma. Its appearance is mysterious — it’s ...
