The Basil Gimlet became ubiquitous throughout San Francisco after its introduction at Rye in 2006.
Marco Dionysos based this refreshing highball on the Favorite Cocktail, a drink he found in Jacques Straub’s 1914 manual “Drinks.”
Created by Paul Harrington in 1990, this Pegu Club riff uses Campari in favor or Angostura bitters, and replaces lime juice with lemon juice.
For his version of the classic Negroni, bartender Naren Young loses the equal parts ratio in favor of a more gin-heavy drink that dials back on the Campari and sweet vermouth.
Somewhere between tiki and canonical classic sits the Señorita Spritz, a genre-bending cocktail crafted from ingredients whose origins span the globe.
A more delicate alternative to most brunch cocktails, the East of Eden combines gin, lemon juice, elderflower liqueur, and an inventive Gewürztraminer syrup.
This is essentially a Mojito (a rum drink) crossed with a Moscow Mule (a vodka drink), but made with gin.
With its base of London dry gin, génépy and grapefruit liqueur, this intentionally low-ABV cooler was designed for New Orleans summers.
Crafted from a list of ingredients that includes elderflower, quinine, and nutmeg, the Surf City Spritz winks at California’s health-conscious culture.
San Pancho swaps the typical Collins gin base for subtler sherry to better balance the floral notes of St-Germain.