Don't shoot the cook
Chilaquiles and cochinita in downtown San Diego
Barbarella Fokos 3:47 p.m., June 26
Drink Recipes
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 ...
Beer's essence — without the beer
Quad Ale House’s Summer Saison: a beer-esque cocktail for non-beer-drinkers
As inexplicable as it sounds, some folks in this world have no taste for beer. But thanks to the Quad Ale House, even for these poor souls, there’s hope. Nicknamed “Beer Study Hall,” this new ...
Gaslamp Tavern’s Heisman
The drink named for Helix High School graduate and Heisman recipient Marcus Allen
Since the Gaslamp Tavern is a come-as-you-are watering hole for the local crowd and parched tourists alike, Gaslamp Tavern bartender Marshall Gillen has come up with a way to draw the home team and visitors ...
The Bees of Bennett Valley
Fresh, herbaceous and very refreshing
Inspired by a photograph his fiancée took during a recent visit to Bennett Valley, Bankers' Hill bar manager Zack Gray developed the Bees of Bennett Valley cocktail, a cross-pollination of the lemon-honey-and-gin classic Bee’s Knees, ...
The Old Fashioned turned Hawaiian
Duke's merges bourbon, black tea, and mango
According to Duke’s bar manager Peter Stanmeyer, the mango Old Fashioned made at this Hawaiian haven of haute cuisine has as much to do with Waikiki luaus as it does with Wisconsin supper clubs. He ...
