Bartenders are healers. They listen, they stir, and they cure. But when the shakers are put away and the music dies down, what do the drink mixers actually drink? In a moment of reckless journalistic ambition (and mild dehydration), we cornered a few of our favorite cocktail slingers and demanded answers. Not just what they love to make, but what they crave when they’re off the leash, out in the wild, hunting comfort or charm. Here’s what the pros are pouring and where they go when it’s time to heal themselves.
Jess Stewart, Director of Beverage at Trust Restaurant Group
Morley Field Cocktail at Trust
“Flavor-wise, my favorite cocktail on Trust’s menu is the Morley Field. The rhum agricole has a vegetal flavor profile, and when combined with lemongrass and honeydew, it’s really light and bright… It embodies how I feel when walking the farmers market, taking in the sights and smells of fresh produce and flowers, grabbing one of those sugarcane drinks from a stand—it makes me appreciate San Diego that much more. My favorite to make, though, has to be the Irish Cold Brew. We pipe a salted whipped cream that tastes and looks so great on top of the drink.”
Recommendation: Herbs Cocktail at Wildland
“I am really loving an elevated non-alcoholic cocktail right now. At Wildland [in Carlsbad], beverage director Andrew Cordero is using techniques often reserved for cocktails, and the result is super thoughtful drinks. I tried the Herbs, made with celery, tarragon, chamomile, and grapefruit, and it was so uniquely balanced, with each of the savory components coming together to create something better than the sum of its parts—truly the mark of a perfect drink. It’s served on a big cube with a castelvetrano olive as the garnish. I’m still thinking about this drink and can’t wait to go back to try the rest.”
Rex Yuasa, Chief Mixologist at Grant Grill
La Traviata Cocktail at Grants Grill
“Our La Traviata is a tribute to San Diego Opera’s performance of La Traviata, and the build of this drink is packed full of metaphors and references to the history and story of the opera. I’m especially fond of the double garnish of this drink: a dehydrated candied apple slice on top and a beautiful, large flower on the bottom of the glass. Drowning or sunken flowers signify la traviata or ‘the fallen woman,’ echoing the Biblical notion of the ‘fall from Eden,’ a metaphor for loss of innocence and moral failure. And the drink itself is very operatic [with gin, mulled wine, and peach liqueur].”
Recommendation: Penicillin Cocktail at The Whiskey House
“The Whiskey House [in the Gaslamp] is known for a Guinness World Record collection of over 4,000 whiskies, and on weekend nights, it’s a madhouse there. Despite that, [the bar team is] consistently pumping out drink after drink. I wish I had an opportunity to work at a high-volume bar like that again. Drinks are priced reasonably, and the menu consists of everything from well- known cocktails to riffs and some unique old fashioneds. My favorite is the Penicillin [with blended and Islay scotches, honey, lemon, and ginger].”
Dean Pryor, Beverage Director at Convoy Music Bar
Nickel Fortune Cocktail at Convoy Music Bar
“My favorite cocktail here at Convoy Music Bar is the Nickel Fortune, our milk punch. There’s so much complexity and, for a milk punch, I feel it’s brighter and less washed out than most I’ve tried due to our addition of acid phosphate before the milk clarification. I’m a huge fan of toasted sesame oil, and that’s our star: toasted sesame oil fat–washed, barrel-aged gin and scotch. The fat wash and the milk wash create an extra richness, but the phosphate brightens it up. People are very surprised by the depth of flavor, and the tarot card garnish is a fun conversation-starter and souvenir.”
Recommendation: The Earl Grey Cocktail at Realm of the 52 Remedies
“Everything at Realm of the 52 Remedies [in Convoy] is great. The Earl Grey [with earl grey–infused Jura 10-year single-malt scotch, Kasama Filipino rum, saline, G honey, and cinnamon cream] is special. I love me a strong drink with some cream on top. The Realm team boosts and layers flavors very well, and I enjoy the juxtaposition, the aroma-contrast-to- taste, and the textures. The [cinnamon] cream is a real distinction to an otherwise rich, strong drink.”
Eileen Espinoza, Bartender at Sycamore Den
Crime of Passion Cocktail at Sycamore Den
“My favorite drink to make on our menu is the Crime of Passion—it has a gin base with lemon, orgeat, and passion fruit purée with just a hint of spice. It’s always a crowd-pleaser, and I also found it works well with most other liquor substitutions. Personally, I enjoy mine with mezcal.”
Recommendation: F.A.F.O. Cocktail at The Seventh House
“I highly recommend The Seventh House speakeasy tucked away behind Cacio e Pepe in North Park. The bartenders there are super knowledgeable, and the F.A.F.O. cocktail on the menu is custom-made-to-order depending on your preferences. I also love being given the opportunity to experiment with drinks for customers, and it’s a great way for people to try something unexpected that might just become a new favorite.”
Jason Sorge, Creative Director of Beverage at the Fairmont Grand Del Mar
Pineapple Royale Cocktail at Fairmont Grand Del Mar
“When I see a ticket for our Pineapple Royale or Geometric Proof, I definitely get a little mad-scientist giddy inside. Pineapple Royale is a split-base daiquiri riff with a pineapple shrub—the shrub subs in as both the sweet and acidic notes you typically get from the sugar and citrus in a daiquiri. It also adds layers of flavor that complement the 10-year rum and cognac base. Geometric Proof drinks like a high-proof, boozy old fashioned, although the ingredients are closer to a Greenpoint. It hits all the flavors and notes I’m looking [for] if I’m on the other side of the stick enjoying a cocktail.”
Recommendation: Goma Otome Cocktail at Hinotez Japanese Restaurant
“[Hinotez Japanese Restaurant in Kearny Mesa] is a gem for industry folks seeking yakitori, ramen, and late bites. We go for the food! And the selection of Japanese whisky and shochu is bar none. I’m usually drinking whisky, but sometimes I’m in the mood for a creamy dessert cocktail. Enter Goma Otome (it’s now off-menu but can still be ordered). This black sesame, creamy shochu cocktail checks all the boxes. I could go for one right now.”
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Pete Shea, Manager at Swan Bar
Espresso Martini at Swan Bar
“I’m particularly proud of each and every cocktail. We take great pride in collaborating as a team and producing interesting and intricate cocktails. We sell about 30,000 espresso martinis a year. What’s special about them is that they’re entirely made from scratch. We make the vodka, we make the coffee, we make the coffee liqueur.”
Recommendation: Classic JB Cocktail at Caffè Calabria
“Crafted Coupe, [a speakeasy behind Caffè Calabria in North Park], is certainly one of my absolute favorites. Top to bottom, [it has] one of the strongest rosters of bartenders in town. They’re amazing people with a vast depth of knowledge, producing an incredible product. Ask for the Classic JB by Joe Bennett. It’s mezcal [with Lillet Blanc, lemon, strawberry purée, cucumber, and sparkling mineral water] and pure f***in’ magic.”
