Bartenders are often seen as healers, serving up not just drinks but also comfort and companionship. They listen intently to their patrons while mixing and shaking cocktails. But when the last drink is poured and the music fades, what do these mixology pros turn to for their own solace and satisfaction? In a moment of inquisitive exploration, we approached some of our favorite bartenders and compelled them to share their go-to cocktails and the spots they favor for a well-deserved sip away from their own establishments.
Jess Stewart, Director of Beverage at Trust Restaurant Group, shared her passion for the Morley Field cocktail. With its rhum agricole offering a unique vegetal flavor profile, combined with refreshing lemongrass and honeydew, Jess describes it as embodying the vibrant experience of walking through a farmers market in San Diego. Yet, she reveals that her favorite creation to mix is the Irish Cold Brew, topped with a salted whipped cream that not only enhances the flavor but also presents beautifully.
When it comes to recommendations, she pointed us toward the Herbs cocktail at Wildland in Carlsbad. This elevated non-alcoholic option caught her attention due to its complex, yet harmonious blend of celery, tarragon, chamomile, and grapefruit. The careful balancing of savory components results in a drink that feels elevated and thoughtful, served over a large ice cube and garnished with a castelvetrano olive. Jess eagerly anticipates returning to savor more of Wildland’s creative offerings.
Next, we spoke with Rex Yuasa, Chief Mixologist at Grant Grill. He expressed a deep connection to La Traviata cocktail, a tribute to the San Diego Opera. This drink captivates not only with its operatic flavors—comprised of gin, mulled wine, and peach liqueur—but also for its profound symbolism, illustrated by its double garnish of a dehydrated candied apple slice and a blooming flower. Rex reflects on how these elements represent deeper themes of loss and innocence depicted in the opera itself.
For his recommended drink, Rex pointed to the Penicillin cocktail at The Whiskey House. With a remarkable selection of over 4,000 whiskies, this establishment creates an exhilarating atmosphere on the weekends. Despite the bustling environment, Rex admires how the bartenders consistently craft exquisite drinks, with the Penicillin—featuring blended and Islay scotches, honey, lemon, and ginger—standing out as a personal favorite.
Dean Pryor, Beverage Director at Convoy Music Bar, shared his love for the Nickel Fortune cocktail, a unique milk punch crafted with a blend of toasted sesame oil fat-washed, barrel-aged gin, and scotch. This drink surprises many with its bright complexity, attributed to the addition of acid phosphate prior to milk clarification, which enhances its flavor without overwhelming it. To keep the conversation going, the tarot card garnish serves as an intriguing touch and memorable takeaway.
His recommendation, The Earl Grey cocktail from Realm of the 52 Remedies, features an impressive blend of earl grey–infused Jura 10-year single-malt scotch, Kasama Filipino rum, saline, G honey, and cinnamon cream. Dean appreciates how the Realm team beautifully layers flavors, creating a distinctive drinking experience that contrasts rich and strong flavors with aromatic notes.
Eileen Espinoza, bartender at Sycamore Den, took us through her favorites with the Crime of Passion cocktail. This gin-based creation, harmoniously mixed with lemon, orgeat, and passion fruit purée, always delights patrons and is versatile enough for various liquor substitutions. Eileen particularly enjoys crafting it with mezcal for an extra twist.
For her recommendation, she advocates for the F.A.F.O. cocktail at The Seventh House, a North Park speakeasy known for its knowledgeable bartenders. The beauty of this cocktail lies in its custom-tailored nature, allowing guests to explore their preferences for unique drinks that may surprise them and perhaps become new favorites.
Lastly, we caught up with Jason Sorge, Creative Director of Beverage at the Fairmont Grand Del Mar. His excitement is palpable when mentioning the Pineapple Royale cocktail, a splendid split-base daiquiri riff characterized by a pineapple shrub. This shrub not only replaces sugar and citrus, but it also enhances the complexity of the cocktail with a unique flavor profile. The likelihood of encountering Jason’s Geometric Proof drink, which combines elements of a high-proof old fashioned with a Greenpoint’s ingredients, rounds out his offerings on the creative front.
For a final recommendation, Jason suggests the Goma Otome cocktail at Hinotez Japanese Restaurant, known for its late-night bites and outstanding selection of Japanese whisky and shochu. While he often prefers whisky, he admits to being completely smitten with this off-menu creamy black sesame cocktail.
As the conversation drew to a close, it became clear that the world of cocktails far exceeds the standard offerings. These bartenders share a passion for crafting drinks that are not only delicious but also hold stories and emotions. Whether they are enjoying a refreshing cocktail after a shift or introducing one to a customer, their choices highlight the artistry behind the bar and the healing power that both they and their drinks can provide.
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