Nobody knows the booze scene like the bartenders who are in the trenches, mixing and pouring and chopping it up with their regulars night after night. These sophists of spirits can tell you the secrets of life—or at least where to go for an absolutely life-affirming drink. So we decided to play a game of boozy bartender telephone, asking these experts to tip their hats toward their favorite cocktails around town.
Smoke and Mirrors at Mister A’s
Mateo Hoke’s Pick
We begin with the Smoke and Mirrors at Mister A’s. “[We balance] mezcal and rye whiskey … with vermouth and dry curaçao,” says bar lead Alvin Pugeda. “We add a few dashes of Havana and Hide bitters, which lends a tobacco finish. The cocktail is finished with smoked hoja santa, imparting an anisette and pepper aroma.”
Cheeto Fingers at The Lion’s Share
Alvin Pugeda’s Pick
Pugeda says the Cheeto Fingers—a violently orange blend of tamarind mezcal, Fresno chile, cucumber, lime, and agave—at The Lion’s Share in downtown offers “a great balance between spicy, funky, juicy, and savory flavors.”The sip gets its cheddar hue from the fermented Fresno juice. “My coworker said it looked like Cheeto water,” adds bartender Cassandra Feather. “That sounded so gross I changed it to Cheeto Fingers—the signature acid-orange finger pads you get from mowing through a bag.”
Lazy Suzan at Happy Medium
Cassandra Feather’s Pick
Feather recently popped by North Park newcomer Happy Medium, where she fell in love with the Lazy Suzan. “It’s a bright, imaginative, and interesting rum cocktail,” she says. “It has [melon] and celery bitters. I found myself craving another after I’d gone.” The sip gets its name from Suze, a unique, bittersweet French aperitif.
Gimlet at Mabel’s Gone Fishing
Christian Siglin’s Pick
Happy Medium owner Christian Siglin doesn’t have to travel far for his favorite drink. He traverses a few North Park streets to get to Mabel’s Gone Fishing, where he orders a gin-and-sherry gimlet, finished with makrut, cardamom, and lime. “[It’s] an interesting take on an old classic: slightly salty with plenty of acid to keep me coming back,” Siglin says. “It pairs great with their oysters, as well.”
Esquire Martini at Turf Supper Club
Anna Canrinus’ Pick
Embracing all things retro is an unwritten requirement at this red-lit, 1950s-era Golden Hill haunt for DIY
steaks. It’s no surprise Mabel’s Gone Fishing bar lead Anna Canrinus sticks to a beloved standby here. “They shake the martini, so tiny ice chips form on the surface and it’s very pleasant,” she says. “I like to grill up a ribeye when I’m at Turf Club, and the bleu cheese olives pair beautifully.”
Pomona at Botanica
Jesse Ross’ Pick
For a night out in North Park, Turf Club bartender Jesse Ross recs Botanica’s Pomona, “a memorable cachaca, sherry, guava, Cinnamon Toast Crunch situation that’s punchy and somehow delicate at the same time—a total party in your mouth,” he says. “Marina Ferreira’s drinks are all bangers, and all the menu cocktails are accompanied by pretty pictures, which I love. Pro tip: Get the tempura olives.”
Dirty Ishigami at Realm Of The 52 Remedies
Marina Ferreira’s Pick
Ferreira, Botanica’s general manager and a self-professed “huge dirty martini fan,” appreciates Convoy speakeasy Realm of the 52 Remedies’ twist on an old standby: negi-infused gin, cocchi Americano, sansho oil, and housemade Japanese brine, with a teensy serving of pickled green onion. “It just hits it on the head of being interesting, yet familiar, eye-opening, and still comforting,” she says. “The balance between salinity and softness is incredible. Not to mention there’s a snack on the side.”
Hugo Spritz at Marisi
Jonny Nguyen’s Pick
Diners often sing the praises of the housemade limoncello at La Jolla Italian joint Marisi, but Realm bartender Jonny Nguyen opts for the sparkling wine–based Hugo Spritz. “It’s a simple yet elegant cocktail that gets a touch of bright herbal flavors from basil and stone fruit from elderflower,” he says. “That liquid gets fully carbonated to order, making every sip as crispy as the last.”
Old Fashioned at Jeune Et Jolie
Derek Cram’s Pick
“Andrew Cordero—the beverage director at Jeune et Jolie and Campfire—is one of the best recipe guys in San Diego,” says Marisi’s director of bar logistics, Derek Cram. “His old fashioned adds plenty of intrigue with a bourbon and cognac split-liquor base, cacao, and hazelnut, all while exercising restraint and keeping it within the comforting confines of an old fashioned template.”
Polynesian Forty Niner at False Idol
Andrew “Coco” Cordero’s Pick
From their cave-like perch in the back of Little Italy’s Craft & Commerce, False Idol’s bartenders mix orange-and chai-infused bourbon with pear brandy, lemon, orange, and gardenia to produce the orchid-adorned Polynesian Forty Niner. “It’s tropical and juicy with a hint of chai spice,” Cordero says. “It’s almost like a buttery Good Humor Creamsicle Bar.”
