"When you're shaking with fresh herbs you just need to roll it a little bit. You just want to rock it, don't let it fall asleep."- Daniel Hyatt, The Alembic
“We incorporate things you don’t really expect in cocktails – vinegars, mushrooms, bacon - just kind of off the wall like beets in cocktails.” - Jeff Hollinger, Absinthe
“Making a great cocktail is only a small part of what bartending is all about.” – Ryan Fitzgerald, Beretta
“In San Francisco we try to be as seasonal as possible, there’s amazing farmers raising amazing produce. So we try to stay true to the season.” - Camber Lay, Epic Roasthouse
“It’s really amazing to see the sort of evolution process of people getting really excited first of all just with fresh ingredients…” - Jackie Patterson, Heaven’s Dog
“I was inspired to make this cocktail while actually eating a scone –I had a ginger-pear-fennel scone and I thought…man that would make a great cocktail!” - Michael Callahan, Gitane
“We know what we know and we know it really well but it’s not what motivates us. What motivates us is shared experience.” – Duggan McDonnell, Cantina
Featured Selections
Mixologists in Action
Check out the latest mixologists videos out of San Francisco, and get your mix on!
Top Cocktail Venues
Step inside top venues in San Francisco as they share their approach to progressive cocktails.
