My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Thu
    2
  • Fri
    3
  • Sat
    4
  • Sun
    5
  • Mon
    6
  • Tue
    7
  • Wed
    8
Orchids & Onions Awards Ceremony Oct 02, 2014 The San Diego Architectural Foundation presents this year's crop of design awards acknowledging the best and the "could be better" of San Diego's built environment.  54 other events on Thursday, October 2
 
Film
Errol Flynn biopic leads our rundown of movies screening around town
Theater
A very loud Diversionary Theatre offering tops our coverage of local plays
Editorial
Chamber of Commerce, led by the former mayor, launches all-out campaign to regain control of San Diego
Theater
One-woman San Diego Rep production tops our coverage of local plays

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Archives / Drink Issue /  What CityBeatniks imbibe
. . . .
Wednesday, Jun 20, 2012

What CityBeatniks imbibe

We like to drink, and here are some of the ways we like to do it

d-favorites

Alex Zaragoza, events editor: The Sneaky Tiki at The Turf Club in Golden Hill. Coconut rum, almond liqueur, sweet and sour, fruit juices.

Anders Wright, film editor: London’s Burning at Whisknladle in La Jolla. Gin, avocado, jalapeño, lime.

Adam Vieyra, art director: Scrimshaw Pilsner at URBN in North Park.

Marie Tran-McCaslin, food writer: AleSmith’s My Bloody Valentine amber / red ale at Neighborhood, Downtown.

Jeff Terich, music writer: The British Firing Squad at Craft & Commerce in Little Italy. Gin, grenadine, lime, Angostura bitters.

Jim Ruland, books writer: Pabst Smear at Tower Bar in City Heights. PBR and Guinness.

David Rolland, editor: Blue Bulleit at The Tractor Room in Hillcrest. Bulleit Bourbon, wild Michigan blueberries and blueberry preserve, Rancho del Sol Meyer lemon, lemon-soaked sugar cube.

Paulina Porter-Tapia, account executive: Cherry Kakigori at Gaijin Noodle & Sake House, Downtown. Cranes of Dewatsuru sake infused with cherry, lime and nutmeg poured over shaved ice, garnished with a chocolate-covered treat.

Mike Pekonen, production manager: Holly Golightly at Starlite in Middletown. High West western oat whiskey, sapling maple liqueur, cherry vanilla bitters, Carpano Antica vermouth, bacon.

Jason Noble, senior account executive: The Ginger Peach at True North Tavern in North Park. Maker’s Mark, peach purée, fresh ginger, mint.

Amber Myers, account executive: Ballast Point Sculpin IPA at Raglan Public House in Ocean Beach.

Scott McDonald, music writer: Shipwrecked Double IPA at Mission Brewery in East Village.

D.A. Kolodenko, columnist: Hibiscus Punch at Jaynes Gastropub in Normal Heights. Hibiscus-infused blanco tequila, yellow chartreuse, fresh lemon.

Peter Holslin, music editor: The Christpuncher at Soda Bar in City Heights. Coke, shot of whiskey, red wine.

Amy T. Granite, arts and culture editor: The Rose Petal at Noble Experiment in East Village. Gin, fresh lemon juice, housemade grenadine, egg white, soda water, rose water garnish.

Sean Eshelman, account executive: Small Bar Elephant Mule at Small Bar in University Heights. Makers Mark, lime, ginger beer, luxardo cherry syrup, vanilla bitters.

Kelly Davis, associate editor: Mango En Fuego at The Propagandist, Downtown. Muddled basil and habanero chilies, Tito’s vodka, fresh mango, lime juice.

Ian Cheesman, beer writer: Allagash Curieux at Urge Gastropub in Rancho Bernardo. Tripel ale aged in Jim Beam bourbon barrels.

Ryan Bradford, web editor: The Art Snob at Riviera Supper Club. Bourbon, bitters, orange twist, ginger ale.

Aaryn Belfer, columnist: Lavendar-Lemon Mimosa at Café Chloe, Downtown. Prosecco mixed with homemade lavendar lemonade (fresh lemon juice, sugar, steeped lavendar).




 
 
 
 
 
 
Close
Close
Close