ELIXIR

($1 off). a shot of jim beam bourbon and a bottle of pbr

like fireball... but for real hombres

let the bartender make you something special!

cointreau, lime juice, soda - sparkling and refreshing

campari, meyer lemon juice, rosemary-infused clover honey syrup, egg white; shaken and served up with a rosemary sprig garnish

pisco, clementine, cilantro, lime, clover honey, egg white; served up with cilantro "clover leaf"

barrel-aged cachaca, velvet falernum, clover honey syrup, kumquats and lime; muddled and built in an old fashioned glass

evan williams bottled in bond bourbon with cardamom, cinnamon and dried cranberry, luxardo maraschino, fresh lemon and demerara syrup; shaken and served up with a lemon twist (the kentucky pilgrim is also delicious served as a hot cocktail in a mug.)

famous grouse blended scotch whisky, the kings ginger, clover honey syrup, lemon juice, rosemary and egg white; shaken and served up with a rosemary sprig

anchor genevieve genever, st. elizabeth's allspice dram, small hand foods pineapple gum syrup, lemon juice, orange juice; garnished with nutmeg

papa's pilar dark rum, tamarind puree, house-made ginger syrup, lemon juice; shaken and serve over a large cube in a bucket glass

tullamore d.e.w. irish whiskey, blood orange juice, mint, clover honey syrup; shaken and server over with a mint sprig

sailor jerry rum, lime juice, jalapeño agave syrup, shaken and served up

ask for a non-alcoholic version of our seasonal cocktails

sparkling or flat... clove, rosemary & black pepper, cranberry, honey, cinnamon

la pinta pomegranate tequila blood orange juice, house-made clove syrup; served in one of three textures (your choice): flat and over ice, carbonated and over ice, shaken with egg white and in a cocktail glass

osborne manzanilla sherry, apple juice, agave nectar, apple cider vinegar, egg white and soda water combine to make a refreshing drink in a classic style.

pama liqueur, grapefruit bitters, dashes of benedictine, lemon juice, demerara syrup; shaken and carbonated in a perlini and served tall and over with pomegranate seeds

a classic adapted from "cocktail" bill boothby's 1908 book the world's drinks" : dry vermouth, osborne amontillado sherry, aromatic bitters, orange bitters; stirred and up with an orange twist

like a lightly sweetened, minty, adult snow cone. fernet brancamenta, mint, crushed ice

carl sutton makes this dry vermouth in dogpatch. it's great with crisp soda and a lemon twist.

overholdt rye, 0.75oz sweet vermouth, 1 bsp heering, 1/2 bsp kubler absinthe

classic mojito with 2oz clement rhum agricole

this san francisco original has deep roots in our barbary coast history. every bar in town should be making this cocktail-properly. 2oz pisco porton, 0.75oz small hand foods pineapple gum syrup, 1oz lemon juice; shaken and served short and over fresh ice

2oz barsol pisco quebranta, 1oz lime juice, 1oz simple syrup and 0.75oz egg white; shaken and served up with angostura bitters drops

2oz old overholdt rye, sugar, peychaud's bitters, served in an absinthe rinsed glass with a lemon twist

1oz each ford's gin, campari and dolin sweet vermouth, over, orange slice

our version of the classic bermuda cocktail. 2oz dark rum, bunderberg ginger beer, squeeze of lime

"imagine a long bar with no stools, a cigar counter at one end and an oyster bar at the other, and wild bill hickok, in town for the wild west show, elbow to elbow with you at the big brass rail" - dale degroff. 1.5oz ford's gin, barspoon each of sweet and dry vermouths, 0.75oz fresh squeezed orange juice and 2 dashes of angostura bitters; shaken, up, orange twist

the original: cutty sark blended scotch whisky, soda water and lemon, tall and over

2oz cachaca, lime, sugar, mmm..it doesn't get more brazilian variation: try some other fruit in it. ask your bartender what's available

1.5oz cana brava rum, 1oz lime juice and 0.75oz simple syrup; shaken and served up