Hard Water

Erik Adkins garnered notoriety at Charles Phan’s first restaurant The Slanted Door by mixing Charles H. Baker classics and his own riffs, many of which have become modern classics to San Franciscans. At Hard Water, an ode to Southern seafood with a grand horseshoe bar, he’s compiled a list of nearly 200 whiskeys some of which are coveted, out-of-production rarities. The cocktail list is short, and full of “B-List” classics like the De La Louisiane and the Presbyterian, but that doesn’t mean the bartenders can’t make all the old standbys and some new ones.