Simple & Refreshing
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!
Pairing Bouquet Gin with Bubbly creates the perfect duo!
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.
A classic with an umami twist.
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.
Lightly sweet, crisp and refreshing.
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.
Summer in a glass
Combine all ingredients into a highball glass filled with ice. Lightly stir and serve. Garnish with sliced cucumber and mint.
Tart with subtle sweetness and deliciously smooth. Recipe by Bay Area Mixologist, Eli Ewing.
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.
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.
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.
Recipe created by Bay Area mixologist, Eli Ewing
3 oz. Umami gin
1 oz. Citrus gin
½ oz. Cocci Americano
Shake (don’t stir!) and serve in a chilled cocktail glass with a lemon twist.
A gin-forward play on a Last Word cocktail. Created by Bay Area Mixologist, Eli Ewing.
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.
A San Francisco spin on a classic Negroni. Recipe by Bay Area mixologist, Eli Ewing.
Add ingredients to a chilled cocktail glass and stir. Serve with a lemon twist.
Gin.Elderflower.Tonic. A floral and subtly sweet combo.
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.
A gin play on a Hemingway Daiquiri. Original recipe created by Bay Area mixologist, Eli Ewing.
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.
Shake ingredients together in cocktail shaker filled with ice & pour into a coupe glass.
Tart and Sweet. Original recipe created by Bay Area mixologist, Eli Ewing.
2 oz. Citrus gin
1 oz. Meyer lemon juice
1 oz. Cointreau
¼ oz simple syrup
Serve up or on the rocks with a lemon twist.
Bright and balanced, with subtle sweetness from the honey syrup. Recipe developed by Bay Area Mixologist, Eli Ewing.
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.
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.
