Cocktails

Enjoy Pacific House in a classic Gin & Tonic or in one of our delicious gin cocktails crafted by local Bay Area Mixologist, Eli Ewing.

Seaside G&T

Simple & Refreshing

Ingredients

  • 1.5oz Pacific House Seaside Gin
  • 5 oz Premium Tonic water
  • Fresh lime
  • Dash of sea salt

Steps

Pour Seaside gin and tonic into a glass filled with ice. Squeeze fresh lime and add dash of sea salt as garnish. Stir and enjoy!

Bouquet Spritz

Pairing Bouquet Gin with Bubbly creates the perfect duo!

Ingredients

  • 1.5oz Pacific House Bouquet Gin
  • 0.5 oz simple syrup
  • 0.5 oz lemon juice
  • 2oz Sparkling Wine
  • Spiral lemon peel for garnish

Steps

Pour gin, simple syrup and lemon juice into a cocktail shaker filled with ice and shake vigorously. Strain into glass with fresh ice, top with sparkling wine. 

Umami Martini

A classic with an umami twist.

Ingredients

  • 3oz Pacific House Deep Umami Gin
  • 1/2 oz Dry vermouth
  • Lemon twist for garnish

Steps

Add Pacific House gin and vermouth into a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass and garnish with a lemon twist. 

Gin Smash

Lightly sweet, crisp and refreshing.

Ingredients

  • 2oz Pacific House Gin
  • 1/2 oz lime juice
  • 1/2 oz lemon juice
  • 1 slice orange
  • 1 tsp sugar
  • 4-5 mint sprigs
  • 3oz Club Soda

Steps

Add gin, lemon, lime, orange, sugar and mint to a cocktail shaker and muddle. Fill with ice and shake. Strain into a highball glass filled with crushed ice. Top with soda.

California Lemonade

Summer in a glass

Ingredients

  • 2 oz. Pacific House Citrus Gin
  • 1 oz. Lemon juice
  • 1 oz. Simple Syrup
  • 4 oz. Club Soda
  • Cucumber slices, thinly sliced as garnish

Steps

Combine all ingredients into a highball glass filled with ice. Lightly stir and serve. Garnish with sliced cucumber and mint. 
 

Marine Layer

Tart with subtle sweetness and deliciously smooth. Recipe by Bay Area Mixologist, Eli Ewing.

Ingredients

  • 2 oz. Seaside gin
  • ¾ oz. simple syrup
  • ¾ oz. fresh lemon juice
  • ¼ oz creme de violette
  • 1 egg white
  • Small pinch of finishing salt and zested lemon

Steps

Blend or shake very well with ice until frothy.  Serve in a chilled cocktail glass with a light sprinkling of lemon zest across the foam.  

Note:  When mixed vigorously, cocktail should form a head that resembles a sea foam or fog.

Yerba Buena

Recipe created by Bay Area mixologist, Eli Ewing. Inspired by our San Francisco home, the Yerba Buena cocktail not only means mint in Spanish but was the name originally given to San Francisco by Spanish colonists.

Ingredients

  • 3 oz. Seaside gin
  • 1 oz. simple syrup
  • 1 oz. lime juice
  • 7-9 mint leaves

Steps

Rub all but one or two mint leaves vigorously between your hands to activate oils.  Shake mint leaves and liquid ingredients vigorously with ice in a shaker.  Strain.  Serve in a chilled cocktail glass with one or two mint leaves and lime as garnish.

Compline

Recipe created by Bay Area mixologist, Eli Ewing

Ingredients

3 oz. Umami gin
1 oz. Citrus gin
½ oz. Cocci Americano

Steps

Shake (don’t stir!) and serve in a chilled cocktail glass with a lemon twist. 

Veritas

A gin-forward play on a Last Word cocktail. Created by Bay Area Mixologist, Eli Ewing.

Ingredients

  • 1.5 oz. Umami gin
  • 1 oz. green chartreuse 
  • 1 oz. lime juice
  • ½ oz maraschino liqueur

Steps

Add all ingredients to cocktail shaker filled with ice and shake. Strain and serve in a chilled cocktail glass.

Our thinking is it’s all well and good to have the last word.  But, if you add more umami gin and rebalance things a bit, you get the truth. Hence, Veritas.  

Golden Gate

A San Francisco spin on a classic Negroni. Recipe by Bay Area mixologist, Eli Ewing.

Ingredients

  • 3 oz. Pacific House Citrus gin
  • ¾ oz. Sweet Vermouth
  • ¼ oz. Maraschino liqueur
  • ¼ oz. Campari

Steps

Add ingredients to a chilled cocktail glass and stir. Serve with a lemon twist.  

G.E.T.

Gin.Elderflower.Tonic. A floral and subtly sweet combo.

Ingredients

  • 2 oz. Pacific House Bouquet gin
  • 3/4 oz. St. Germain Elderflower liqueur
  • 2 oz. Premium Tonic Water

Steps

Add Pacific House Bouquet gin and elderflower liqueur to a tall glass filled with ice and top with tonic. Stir. Garnish with a lime wedge.  

South Beach

A gin play on a Hemingway Daiquiri. Original recipe created by Bay Area mixologist, Eli Ewing.

Ingredients

  • 2 oz. Pacific House Citrus gin
  • 1/4 oz. Maraschino liqueur
  • 3/4 oz. Fresh Grapefruit Juice
  • 1/2 oz. Fresh Lime Juice
  • 1/4 oz. Simple Syrup

Steps

Add all ingredients to a cocktail shaker filled with ice and shake vigorously. Serve in a chilled cocktail glass.  

This drink is a play on Hemingway’s preferred daiquiri recipe.  “South Beach” evokes both Florida, where Hemingway spent much of his time, and an SF neighborhood that has since been renamed The East Cut.  
 

California Bee's Knees

Ingredients

  • 2 oz. Pacific House Bouquet Gin
  • 3/4 oz. Fresh Lemon Juice
  • 3/4 oz. Honey Syrup

Steps

Shake ingredients together in cocktail shaker filled with ice & pour into a coupe glass. 

Daisy

Tart and Sweet. Original recipe created by Bay Area mixologist, Eli Ewing.

Ingredients

2 oz. Citrus gin
1 oz. Meyer lemon juice
1 oz. Cointreau
¼ oz simple syrup

Steps

Serve up or on the rocks with a lemon twist.  

Full Steam Ahead

Bright and balanced, with subtle sweetness from the honey syrup. Recipe developed by Bay Area Mixologist, Eli Ewing.

Ingredients

  • 2.5 oz. Pacific House Seaside gin
  • ¾ oz. Honey syrup
  • ¾ oz. Fresh lemon juice
  • ¼ oz. Absinthe

Steps

Add ingredients to a cocktail shaker filled with ice and shake vigorously. Serve in a chilled cocktail glass with a lemon twist. Recipe developed by Bay Area mixologist, Eli Ewing. 

Aviation

Ingredients

  • 2 oz. Pacific House Seaside gin
  • 1/2 oz. Maraschino liqueur
  • 1/4 oz. Creme de violette
  • 3/4 oz. Fresh Lemon Juice
  • Garnish: brandied cherry

Steps

Add Gin, maraschino liqueur, creme de violette and lemon juice to a shaker with ice and shake until chilled. Strain into a cocktail glass and garnish with a brandied cherry.