Costa del Oro

David Ruiz, bar manager at Pardrecito in San Francisco shakes up his very own ‘Costa del Oro.’


2oz Oro Quebranta Pisco
.5oz fresh lime juice
.5oz blood orange shrub
2 dashes of angostura
bar spoon apricot preserve
shake served over ice with a float of ginger beer.
garnish with blood orange wheel and serve.

The Venetian Coast

Gabriel Lowe, bar manager at Locanda in San Francisco, makes a drink he calls ‘The Venetian Coast’.


2oz Espolon Tequila
1oz Fresh Lemon Juice
.5oz Luxardo Bitters
.5oz Agave Syrup
1 drop of Saline Solution (Salt Water)
3 Cucumber Wheels
Shaken not stirred. Garnish with a thin cucumber wheel.

Smugglers Cove Rum Barrel

Martin Cate from Smugglers Cove makes his proprietary drink called the Smugglers Cove Rum Barrel. The Smugglers Barrel mix is a secret ingredient that not even the bartenders know. I guess you will just have to head on down to the Cove and try it yourself. Tough! Located at 650 Gough St. in San Francisco.

Hillside Cocktail

Chris Bostick from Varnish in Los Angeles uses a rare and highly concentrated Chartreuse Elixir in a drink he calls the Hillside cocktail.


1.5oz Junipero Gin
.75oz Dolin Dry Vermouth
.75 Amaro Nonino
2 dashes Chartreuse Elixir Vegetal
Stir, Serve up, Lemon Twist

Clock Bar’s 1707

Tommy Quimby from Clock Bar in San Francisco infuses Hendricks gin with chipotle adding smoke to a cocktail he calls 1707.


3 cucumbers slices muddled
1oz Chipotle infused Hendricks gin
1oz Pimms
.5oz Lemon
.5oz Lemon Syrup
.25oz Ginger Syrup
Muddle, Shake, Strain
Garnish with Cucumber Wheel  


Holiday Old Fashioned

Matt Wallace from Seven Grand down in Los Angeles serves up a Holiday Old Fashioned with a locally made gingerbread bitters.


2oz Eagle Rare
1 Sugar Cube
6 dashes of Miracle Mile Gingerbread Bitters
Add Ice
Garnish with Orange and Lemon Twist


Joe Parrilli uses Dimmi in a cocktail he concocted called The Summer Wind.

The Summer Wind
2oz Dimmi
1oz Fresh Lemon Juice
.5oz Honey Syrup
.75oz Maraschino Liquor
Shake, Serve up.
Garnish with Lemon Twist.

Bols Genever

Suzanne Miller shows us how to make The Beet Box, a drink featured on the DOSA Fillmore cocktail list.

The Beet Box
1.5oz Bols Genever
1.5oz Beets Anise Coriander Syrup
.75oz Cognac Ginger Liquor
.5oz Fresh Squeezed Lemon Juice
Shake, Serve up.
Garnish with Lemon Twist.

Partida Tequila

Ryan Fitzgerald from Beretta restaurant in San Francisco uses Partida tequila to construct a signature house cocktail called the Anejo Sour.

Anejo Sour
2oz Partida Tequila
.5oz Egg White
1oz Lemon Juice
.5oz Agave Nectar
Shake, Serve up.
Garnish with Grapefruit zest