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HauntFest on Main Oct 24, 2014 The third annual, family friendly event in Downtown El Cajon features two stages of live music, a carnival rides and games area, a Kidz Zone with outdoor movies, magic shows, pumpkin patches and more. 70 other events on Friday, October 24
 
Film
Adaptation of Patricia Highsmith novel tops our coverage of movies screening around town
Theater
Steve Martin and Edie Brickell’s musical leads our rundown of local plays
News
City’s contract tweaks both tighten and loosen requirements
Theater
A review of Cygnet Theatre’s production of Sam Shepard drama tops our coverage of local plays
Editorial
From San Diego City Council and Congress to Secretary of State and all the proposition, we have your ballot covered

 

 
 
Home / Articles / Eats /  Cocktail Tales
 
Friday, October 3,2014
Cocktail Tales

Starlite celebrates seven years with new drinks

But the Mule in the copper mug is still the OG

By Kelly Davis
There seems to be consensus (or everyone's reading the same source material) that the Moscow Mule saved vodka from becoming a Cold War casualty. 
Monday, September 15,2014
Cocktail Tales

Zymology 21 cultivates shrub cocktails

Cafe 21’s sister restaurant gets creative with fermented-fruit syrups

By Kelly Davis
When Louis Chavez was tapped to create the cocktail menu for Zymology 21—sister restaurant to Leyla and Alex Javadov's popular Cafe 21 (locations in North Park and the Gaslamp Quarter)—shrubs seemed like the obvious way to go.
Saturday, August 23,2014
Cocktail Tales

It’s all about the orgeat

Tiki drinks don’t have to be so sticky-sweet

By Kelly Davis
For a cocktail to be truly tiki, does it have to have a sweet juice as its base?
Friday, August 1,2014
Cocktail Tales

Noble Experiment's new guy

Trevor Easter takes over at the iconic San Diego bar, plus Nate Howell's farewell menu for JSix

By Kelly Davis
Google "Trevor Easter" and you'll turn up a 2012 San Francisco Chronicle piece, written when Easter was bar manager at respected Bay Area spot Heaven's Dog. In it, the Mt. Helix native gives a sho
Monday, July 14,2014
Cocktail Tales

Time for tea cocktails

Where to find ’em, how to make ’em and more

By Kelly Davis
If you want to try to infuse your own spirits, there’s no end to online how-tos. Steeping time depends on what kind of liquor you’re using and how much.
Friday, June 20,2014
Cocktail Tales

San Diego bartenders show us how to smoke a drink

Plus, a twist on an Old Fashioned by Alex Maynard

By Kelly Davis
How could you turn down something described as "a really fancy, good Old Fashioned—with pork"? That's the pithy explainer for the smoked pork belly wrapped in bacon / Old Fashioned pairing dreamed up by Hanis Cavin from Carnitas' Snack Shack and Seven Grand's Brett Winfield.
Friday, May 30,2014
Cocktail Tales

Gin’s best friend

Jack Rudy tops the list in our quest for best tonic

By Kelly Davis
This is a small-batch quinine concentrate to which you add soda water (4 ounces to 3/4-ounce of tonic) and 2 ounces of gin. It has a really nice, mellow citrus-y flavor—you don’t need, nor should you want, to add any lime.
Tuesday, May 20,2014
Cocktail Tales

7 smoky drinks to try this summer

It’s a campfire on the rocks

By Kelly Davis
Next time you're mixing up an Old Fashioned by the campfire—assuming you'd even do such a thing—try trapping a piece of smoking charred wood under your glass for a few minutes.
Friday, May 9,2014
Cocktail Tales

JSix's new cocktail menu: scents of place

Nate Howell's drinks capture regional flavors—and smells

By Kelly Davis
Earlier this year, JSix (616 J St., Downtown) underwent a major rehab, and Howell, who'd been the head bartender at Cusp at Hotel La Jolla, was tapped to head up the cocktail program. 
Friday, April 18,2014
Cocktail Tales

Booze news

New menus at Ironside and Coin-Op and a Henebery whiskey-pairing dinner

By Kelly Davis
The cocktail menu at Ironside Fish & Oyster, the latest Consortium Holdings (Craft & Commerce, Polite Provisions, Under Belly, Neighborhood) project, is rather epic. It's four times the size of the dinner menu.
 
 
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