Rescued Cards Launch Party
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).
