Drink Recipes

"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 ...

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 ...

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