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Seasonal sips to take you into winter
From Wild West inspired tipples to island style rum-based libations served in a toucan tiki mug no less, San Diego's bars are helping to make the darker evenings more palatable with a host of seasonal cocktails. Here's our pick of the city's best autumnal creations.
Read MoreBar manager Paulina Konja's new cocktail collection includes seasonal specialties like the Candy Apple Daiquiri (4-year Blanco Rum, Jamaican Rum, Falernum, Fuji Apple Syrup, caramel, sea salt) and the Bittersweet Symphony: a balanced blend of gin, Cocchi Americano, Basil Eau de Vie and grapefruit bitters.
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Bar manager Leigh Lecap’s debut cocktail menu at Carlsbad stunner Campfire was made for fall. Priced between $10-$12, from namesake Campfire (bourbon, scotch, roasted malts, demerara, smoke, chocolate), to the East End Ripper (apple brandy, Pear, sherry, cassis, ginger, lemon, soda), Lecap's elevated program has something for everyone.
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Resident cocktail pro Juan Sanchez recently added a few new additions to the Trust Cocktail list: #7 - Maker's Mark, Meyer lemon, pear, tiki bitters. #8 - Avua Cachaça, Hamilton Rum, Bonal, apple, orgeat, egg, bitters. #9 - Carpano Antica Vermouth, Rutte Genever, fall syrup, black walnut bitters.
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Try a Polynesian Forty Niner at San Diego’s hot ticket new tiki bar. Crafted with chai-infused bourbon, St. George Pear Brandy and Madeira it’s rounded out with orange juice, lemon and housemade gardenia mix. Or pop next door to the newly refurbed Craft & Commerce for a Juanita Applebaum, made with blanco tequila, green chartreuse, honey syrup, Fuji apple syrup, lemon and horseradish.
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Chef de Bar Cory Alberto drew inspiration from classic Westerns for his fall cocktail menu. Top tipples include The Good, the Bad and the Ugly (dry aged ribeye-fat-washed rye, Cynar, sweet vermouth topped with cigar foam), and The Seven Samurai: jasmine green tea infused Dickel White whiskey, byejoe, honey, orange blossom water, all spice dram and Buddha’s Hand Bitters served for two in a teakettle with casted teacups.
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Madison's cocktail creationist Dan Dufek has put an early Thanksgiving spin on the Old Fashioned. Dubbed The Colonist ($9) it consists of Bulleit Rye Bourbon, pumpkin, pecan, apple and sweet potato bitters and pecan wood smoked Vermont maple syrup.
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Cusp added a few new tipples to their fall cocktail line up, including Makers Mark-based The Harvest with maple, Carpano Antica and pumpkin puree, and The Soprano with Ardbeg 10 year old single malt, Luxardo, Crème de Pêche de Vigne and cognac. Sangria lovers will enjoy Cusp’s San Diego Fall Sangria made with Henebery infused spice rye, honey, lemon, egg white, bitters and cabernet.
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Celebrate Halloween season with bar manager Zack Gray’s creepy new cocktail, the Boomstick ($12). Inspired by the horror series, The Evil Dead, it’s made with Malahat spiced rum, amaretto, pumpkin, pomegranate and lime, and garnished with sage smoke.
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Try BiCE’s new Veneto Gold, a pumpkin cocktail with rum, almond liquor, spicy pumpkin liquor, orange juice and amaretti cookies on top. The Fallgazer has house spiced infused rum, apple sauce, pink peppercorn, pineapple juice, and touch of ginger ale, while their Smoked Bacon Old Fashioned comes served quick smoked with homemade bacon infused maker’s mark bourbon, club soda, old decanter bitters and a hint of orange.
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URBN Restaurant Group beverage director Michele Willard just introduced her fall-inspired cocktail menu at URBN North Park. Standouts include The Christopher Oxacan crafted with Primario Mescal, Xicaru, orange bitters and orange zest; and the Tiki Kiki, made with pineapple rum, Matusleum, pineapple and cinnamon and served in a pretty awesome toucan tiki mug.
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Highlights from Green Acre’s debut cocktail menu include The Gunslinger (rye, Barolo Chinato, pureed pear); The Elderflower Martini (gin, elderflower liqueur), and Mexican Mule with house infused pineapple and vanilla bean tequila, pressed limejuice topped off with Fever Tree Ginger Beer.
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Fall cocktails at this healthy eco-chic chain include a delicately balanced Thai grapefruit martini, an Apple Ginger Mule crafted from fig-infused vodka, and old fashioned inspired Autumn Orchard Sour with muddled pear, juiced apple lemon zest and mulled brandy.
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Bar manager Paulina Konja's new cocktail collection includes seasonal specialties like the Candy Apple Daiquiri (4-year Blanco Rum, Jamaican Rum, Falernum, Fuji Apple Syrup, caramel, sea salt) and the Bittersweet Symphony: a balanced blend of gin, Cocchi Americano, Basil Eau de Vie and grapefruit bitters.
Bar manager Leigh Lecap’s debut cocktail menu at Carlsbad stunner Campfire was made for fall. Priced between $10-$12, from namesake Campfire (bourbon, scotch, roasted malts, demerara, smoke, chocolate), to the East End Ripper (apple brandy, Pear, sherry, cassis, ginger, lemon, soda), Lecap's elevated program has something for everyone.
Resident cocktail pro Juan Sanchez recently added a few new additions to the Trust Cocktail list: #7 - Maker's Mark, Meyer lemon, pear, tiki bitters. #8 - Avua Cachaça, Hamilton Rum, Bonal, apple, orgeat, egg, bitters. #9 - Carpano Antica Vermouth, Rutte Genever, fall syrup, black walnut bitters.
Try a Polynesian Forty Niner at San Diego’s hot ticket new tiki bar. Crafted with chai-infused bourbon, St. George Pear Brandy and Madeira it’s rounded out with orange juice, lemon and housemade gardenia mix. Or pop next door to the newly refurbed Craft & Commerce for a Juanita Applebaum, made with blanco tequila, green chartreuse, honey syrup, Fuji apple syrup, lemon and horseradish.
Chef de Bar Cory Alberto drew inspiration from classic Westerns for his fall cocktail menu. Top tipples include The Good, the Bad and the Ugly (dry aged ribeye-fat-washed rye, Cynar, sweet vermouth topped with cigar foam), and The Seven Samurai: jasmine green tea infused Dickel White whiskey, byejoe, honey, orange blossom water, all spice dram and Buddha’s Hand Bitters served for two in a teakettle with casted teacups.
Madison's cocktail creationist Dan Dufek has put an early Thanksgiving spin on the Old Fashioned. Dubbed The Colonist ($9) it consists of Bulleit Rye Bourbon, pumpkin, pecan, apple and sweet potato bitters and pecan wood smoked Vermont maple syrup.
Cusp added a few new tipples to their fall cocktail line up, including Makers Mark-based The Harvest with maple, Carpano Antica and pumpkin puree, and The Soprano with Ardbeg 10 year old single malt, Luxardo, Crème de Pêche de Vigne and cognac. Sangria lovers will enjoy Cusp’s San Diego Fall Sangria made with Henebery infused spice rye, honey, lemon, egg white, bitters and cabernet.
Celebrate Halloween season with bar manager Zack Gray’s creepy new cocktail, the Boomstick ($12). Inspired by the horror series, The Evil Dead, it’s made with Malahat spiced rum, amaretto, pumpkin, pomegranate and lime, and garnished with sage smoke.
Try BiCE’s new Veneto Gold, a pumpkin cocktail with rum, almond liquor, spicy pumpkin liquor, orange juice and amaretti cookies on top. The Fallgazer has house spiced infused rum, apple sauce, pink peppercorn, pineapple juice, and touch of ginger ale, while their Smoked Bacon Old Fashioned comes served quick smoked with homemade bacon infused maker’s mark bourbon, club soda, old decanter bitters and a hint of orange.
URBN Restaurant Group beverage director Michele Willard just introduced her fall-inspired cocktail menu at URBN North Park. Standouts include The Christopher Oxacan crafted with Primario Mescal, Xicaru, orange bitters and orange zest; and the Tiki Kiki, made with pineapple rum, Matusleum, pineapple and cinnamon and served in a pretty awesome toucan tiki mug.
Highlights from Green Acre’s debut cocktail menu include The Gunslinger (rye, Barolo Chinato, pureed pear); The Elderflower Martini (gin, elderflower liqueur), and Mexican Mule with house infused pineapple and vanilla bean tequila, pressed limejuice topped off with Fever Tree Ginger Beer.
Fall cocktails at this healthy eco-chic chain include a delicately balanced Thai grapefruit martini, an Apple Ginger Mule crafted from fig-infused vodka, and old fashioned inspired Autumn Orchard Sour with muddled pear, juiced apple lemon zest and mulled brandy.
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