The four and eight-course Japanese menus at Oceanside’s Matsu is the star, save a space on your table for the excellent cocktails. Chill with a Kaku-Hi, a shimmering blend of icy Japanese whisky, sparkling water, and lemon oil; or, try the Kitsunu made with Etsu gin, citrusy yuzu, and a hint of shiso leaf.

Known throughout San Diego for their ramen, Beshock offers excellent cocktails as well. The lavender hue of Falling For Ube comes from a blend of coconut milk and house made ube syrup with a kick of rum and squeeze of lime. Or stick to a classic profile like the Tokyo Negroni with Japanese Roku gin, Kampari, Sweet vermouth and luxardo liqueur.

Encinitas’ Herb & Sea welcomed neighbors Ironsmith Coffee Roasters to collaborate on new menu items, including cocktails. Enjoy the new Carajillo featuring Ironsmith Coffee espresso and Licor 43, Mediterranean citrus, and botanical liquor as a before or after dinner treat. 

Perched on the edge of Torrey Pines, the new Joya Kitchen offers a massive indoor/outdoor space for cocktail lunches and happy hour. The menu offers after work wind-down cocktails like a Passion margarita with Casamigos Reposado, agave, passionfruit, and jalapeno and the Transfusion with 50 Bleu Vodka, grape, lime, ginger, and a sprinkle of cinnamon.

Simmer in the summer sun with new cocktails at Cutwater Spirits Tasting Room & Kitchen by Beverage Ambassador Laura Price. Enjoy the Shiso-jito with white rum, coconut, green tea, and fragrant shiso leaves.

Under new executive chef Mike Minor, the La Jolla landmark has revamped its cocktail project, releasing fresh signature cocktails ranging from a passion fruit mezcal margarita and a mocktail take on a classic paloma as well as the Thank You Sonny Chiba, bartender Dan Gurga’s tribute to the famed Japanese actor that combines Toki whisky with aperol, grapefruit, orgeat, and lemon.

Long summer nights perched on the cliffs of La Jolla can now last longer with an espresso martini. Between May 16th and 22nd George’s is partaking in the 7 city Mr. Black Martini Fest. Come enjoy a classic martini infused bittersweet Arabica coffee, or the Pick Up a whisky  spiked Mr. Black with rosemary and orange bitters.

Puesto now offers a completely additive-free tequila cocktail menu. Bar and spirits creative director Beau du Bois has created the Carajillo with Licor 43, Oaxacan coffee, Mr. Black cold brew coffee liqueur and reposado tequila, and their Frozen Puesto Perfect with fresh squeezed lime, agave, and an optional Grand Marnier float.

Accessed from an alleyway behind one of Convoy’s busiest strip malls, this cocktail haven is an elegant 40-seat space fashioned after Tokyo’s listening bars. With a premium sound system and DJs providing nightly mood music, the bar features a menu of cocktail classics made with Asian flavors and ingredients.

San Diego’s newest tiki bar has emerged on the East College/Rolando end of El Cajon Boulevard. Shimmy up to the thatched bar and start the evening with the Luau Shooter made with rum, curaçao, orgeat syrup, pineapple, lime, and a splash of soda or grab a seat on the patio and share a bowl of Pele’s Poison Punch with light and dark rum, bourbon, fruit juice, and a sprinkle of cinnamon.

Grab a seat on Madison on Park’s patio star or end your day with their Carajillo made with Licor 43, espresso and orange peel. Lead bartender Danny Kuehner  designs new classics like Heavy Metal Drummer which combines Laird’s Bonded apple brandy, St. George spiced pear brandy, lemon, and Angostura with a splash of port.

Verbena Kitchen’s cocktail menu conveys the same level of detail as their food. General manager Dallas Juanes brings his expertise to drinks like Summer is Coming, a tropical treat built with barrel aged tequila, serrano agave, caramelized pineapple, lime, and strawberry accented with chili bitters.

Renowned for their food, North Park’s Tribute Pizza has an equally stellar cocktails program. From the simplicity of the Toki Chino, Japanese whisky with sparkling water, to The Drunk Monkey with house infused banana rum, walnut bitters, and macadamia orgeat.

This recently-opened restaurant is already impressing on both the food and beverage fronts, with a cocktail menu by David Tye that incorporates Asian ingredients like bitter melon and lychee into drinks that range from refreshing and straightforward to potent and complex.

Lola 55 recently launching brunch complete with new brunch cocktails like the Vegan Bloody Maria with reposado tequila, ancho reyes, house bloody maria mix, and lemon.

East Village’s You & Yours recently hit five years of distilling their iconic gins and local vodka (and more). Founder Laura Johnson downtown tasting room crafts excellent cocktails like the Liquid Sunshine with Y&Y vodka, orange, turmeric, ginger. macadamia nut milk, and black peppercorn.

Perhaps the only place in San Diego serving cocktails in a skull, the recently opened La Conde makes a big impact. Fawn over a delicate glass of turquoise curaçao bubbling with dry ice spiked with bourbon, lemon, and agave commanding you to Make a Wish or embrace you inner Gladiator with mezcal and ancho liqueur fizzling with grapefruit soda.