You’ll find a small but perfectly curated selection of seasonal cocktails at California Modern, all of which pair perfectly with owner/executive chef Trey Foshee’s locally driven cuisine. Current picks include Clermont Smash (Knob Creek, kumquat, lemon, ginger, honey, Angostura bitters, garnished with a sprig of fresh mint), an on-trend Modern Milk Punch crafted with light and dark rums, plus Asian-inspired concoction China Town made with Kikori rice whiskey and orange blossom oolong tea. Nearly all cocktails can also be served ‘virgin’ for a snip at $5 each.

In addition to Richard Blais stellar menu of “playful molecular cuisine” and a sparkling wine list, Little Italy powerhouse Juniper & Ivy also serves up some pretty superb cocktails. A sample of their good libations includes the Diplomatico Reserva and blanco rum based Jolly Roger, and the bourbon and spiced pear liqueur Blair's Pears, which is finished with an allspice dram. For something a little sweeter try the Pineapple Expression – a refreshing blend of tequila blanco, banana cinnamon syrup, lime and pineapple juice.

Head bartender Willem Van Leuven crated a delightfully herb-forward drink menu that highlights house cordials and infused syrups at chef Brian Malarkey’s upscale dining mecca. Split into two groups – refreshing or direct – the smokiness of the Del Maguey Mezcal and sweet vermouth, Smoke & Amaro, goes well with hearty plates like grilled Iberico pork “secreto”, while the gin and lavender G&T is perfect alongside lighter snacks at the bar. Kick-start your meal with a Farmers Market Cocktail, made with Makers Mark 46 Bourbon and local seasonal ingredients from the Little Italy Mercato.

Famed for its forward-thinking drinks list and Asian-American accented eats from executive chef Brian Redzikowski, “see-and-be-seen” hotspot KEX has embraced the cooler temperatures with its seasonal cocktail menu. From the ‘Shaken & Refreshing’ stable there’s Penicillin #86, made with Demerara 86 Rum, pineapple, lemon, honey, ginger and a Navy Strength Rum float. While ‘Stirred & Direct’ standout Pink Lights & Champagne offers up a superb blend of gin, pisco, Lillet Blanc and Champagne.

This intimate drinking den and bijou bar serves up expertly crafted cocktails made with the freshest of ingredients, its drinks list (one of the largest offered around town) handily divided by spirit base: whiskey, gin, agave, rum, and vodka. Federal Buffalo Stamp (a Has Mahmood classic, created by one their best-loved bartenders) is a must-try: a generous pour of Buffalo Trace Bourbon, pepped up with lemon, ginger root and maple syrup. During the daily happy hour sip on one of a dozen signature cocktails (Old Fashioned, Pimm’s Cup, Cucumber Gimlet) for just $6 from 4 to 6 p.m.

Highlights from bar manager Leigh Lecap’s seasonal and smoke-inspired cocktail list at Carlsbad stunner Campfire includes the gin, blanc vermouth and Indian tea tipple High ‘n Dry, plus apple brandy-based East End Ripper. You can now fill up a cocktail growler to go too, priced at $55 take your pick between the bourbon/mulled cider Grizzly Folk, or fragrant gin, plum, lavender and Earl Grey concoction, Everything Nice.

Beverage curator Joan Villanueva’s newly revamped bar program at The Hake is categorized by a unique range of base spirits, including the agave-spotlighting Niama with Tequila Cabeza, Cynar, Dolin Rouge, Grand Marnier, Aperol and a Fernet wash. The Zubrowka Bison Grass vodka-based Emperor’s Tea (chrysanthemum tea syrup, lemon and apple juice) is also not to be missed. Enjoy any cocktail for only $8 during a daily happy hour, which runs from 5 – 7 p.m.

Enjoy signature and seasonal cocktails from master mixologist Jeff Josenhans and chef de bar Cory Alberto in storied art deco surrounds at the US Grant. Unique creations currently gracing the menu include Bijou #2 - Gin, green chartreuse, oaked dry vermouth and sweet vermouth, garnished with a hibiscus leaf - and Lost in Europe crafted with Bols Genever, Galliano, crème de pèche and aperol with a mascarpone cheese, cedar and blossom foam. Stay tuned for details on the Grant’s soon to be released barrel-aged apple cider, made in collaboration with Julian Cider.

This buzzy Gaslamp eatery adjacent to Hotel Solamar serves up a dozen drinks, all of which pay compliment to executive chef Anthony Sinsay’s menu of signature Filipino influenced dishes. Named after sports stars, movies and the like you’ll find creations such as Ewan Mcgregor – made with chamomile infused black grouse scotch, dolin dry vermouth, galliano, fresh lemon and grapefruit – and Hitchcock’s Ghost, which is crafted with Ministry‎ of Rum Jamaican Black, B&B, Licor 43, and Lustau sherry.

Design-delight Madison serves up a solid cocktail list and brunch-time tipples in addition to a new barrel-aged program. Released in honor of its first anniversary, look out for favorites including Mr. Screwtape, crafted with Angel's Envy Bourbon, Gran Classico Bitters, dry curaçao and orange bitters, and aged on-site for 6 weeks in American Oak. Each 1-liter barrel holds up to 13 cocktails and can be enjoyed tableside, complete with special glassware, garnishes, and large ice cubes.

Bankers Hill is as worthwhile visiting for the cocktails as for chef Tyler Nollenberge’s creative American comfort fare. Bar manager Zack Gray’s latest drinks list has everything from the clarified milk and rum Sucker Punch, to a Grapefruit Collins. For pre or post-dinner ‘Strong & Stirred’ selections think smoky tequila, barrel-aged gin and cognac and bourbon sippers. From his ‘Refreshing & Shaken’ creations we highly recommend What’s Up Doc – dill pollen infused gin crafted with honey, lemon and carrot and topped up with white ale.