The 100-Day Manhattan
Grant Grill
The Grant was one of the first to barrel-age cocktails, and their 100-Day Manhattan—a collaboration with High West Distillery—is still a huge attraction six years later. “Barrel-aging integrates everything, marries it, and takes off that square edge,” says Jeff Josenhans.
Signature Drinks
Kindred’s Stage Hammer
Stage Hammer
Kindred
It’s got rye whiskey, Bénédictine, dry vermouth, absinthe, and sarsaparilla bitters. “I didn’t expect it to be popular at all,” says Dave Kinsey. “I thought it was a bartender’s drink, somewhere between a Manhattan and an old-fashioned.”
Old Fashioned
Cowboy Star
Most bartenders point to Garth Flood’s old fashioned as the city standard. It’s free of muddled fruit. Instead, he uses Buffalo Trace bourbon, simple syrup, Fee Brothers bitters, and a cinnamon kick. “Even before the Fireball thing, there’s always been a popular cinnamon drink,”says Flood.
Peanut Butter Jameson
OB Noodle House
It’s a shot. An incredibly delicious one. Owner Steve Yeng came up with this little shake in a shot glass, and it’s made the Ocean Beach hangout one of the top sellers of Jameson in San Diego.
Skubic Diver
Ironside Fish & Oyster
Named after Michael Skubic of San Diego’s Old Harbor Distilling Co., it uses Old Harbor gin, muddled cucumber, fresh lime juice, a pinch of salt, and celery bitters. “Michael’s a great guy, and it’s a great gin,” says bar manager Christy Spinella.
Federal Buffalo Stamp
Lion’s Share
Bourbon, lemon, maple syrup, and slices of fresh, peeled ginger. “It’s still number one,” says David Tye, noting the cocktail has been a hit since they opened in 2012.
Signature Drinks
Sycamore Den’s Wolf Ticket
Wolf Ticket
Sycamore Den
The Wolf has Dickel whiskey, Orchard Peach liqueur, lemon, simple syrup, and Angostura bitters. “It’s just a smash hit,” says Eric Giger. “People chug ’em. For a whiskey cocktail, it’s light.”
The Gimlet
Noble Experiment
It’s just lime cordial and gin. But not just any lime cordial. “Our former bartender Trevor Easter contacted the oldest distillery in the world, Plymouth, and got their original recipe,” says Adele Stratton. “It’s simple and classic—limey, tart, boozy, and aggressive.”
The Kentucky Buck
Polite Provisions
Erick Castro’s riff on the buck has been their runaway hit, with bourbon, lemon ginger beer, strawberry, and bitters. “It has strawberry, but it’s not a fruity drink,” he says.
Signature Drinks
Juniper and Ivy’s Pineapple Expression
Pineapple Expression
Juniper and Ivy
Tequila, pineapple, lime, and cinnamon-banana syrup. “People say it sounds too sweet,” says Eric Johnson. “I tell them to give it a try. And then they drink three or four.”
Vermouth
Monello
Monello has made an event of their house-made sweet vermouth, a recipe borrowed from owner Guido Nistri’s grandmother. Drink it on ice, or neat, during their aperitivo (4–7 p.m.) that includes gratis bites from chef Fabrizio Cavallini.
The Mule
Starlite
In 2010 the stylish, dinner-and-drinks den kicked off pure mule mania. Their mule is the city standard, with Rain vodka, ginger beer, lime, Angostura bitters, and that iconic mug. “A copper mug in front of every guest at the bar isn’t all that unusual of a sight,” says bar manager Dmitri Dziensuwski.
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Signature Drinks
Tiki Takeover
Tiki Takeover
Signature Drinks
Ironside Fish & Oyster’s Skubic Diver
