Spice Up Your Cocktail Hour: 4 Must-Try Recipes From San Diego Mixologists

SKELETON KRU

In a cocktail shaker, combine 1 ½ oz. Pacific Coast Spirits white rye whiskey, ½ oz. Giffard Crème de Pêche, ¼ oz. brown sugar syrup, ¾ oz. lemon juice and two dashes Bittermens Elemakule Tiki bitters. Lightly shake then double strain into a Nick and Nora glass. Garnish with a skeleton leaf pinned to the glass. Pacific Coast Spirits, Oceanside

“The Skeleton Kru is inspired by fall in California. While the weather is perfect year-round, we can still enjoy something light and refreshing that’s indicative of autumn on the West Coast. Savor accordingly.” –Bartender Rob Harrah

BAJA SPRITZER

In a cocktail shaker, combine 1 ½ oz. Bozal Ensamble mezcal, ½ oz. Aperol and ½ oz. grapefruit juice. Shake vigorously and strain over ice. Top with grapefruit soda. Mustangs & Burros, Estancia La Jolla Hotel & Spa, La Jolla

“This vibrant Baja spritz will take you back to sitting next to a bonfire on a fall night listening to the sound of crackling wooden logs with its smoky aroma but refreshing flavor thanks to Aperol and grapefruit soda.” –Food and Beverage Outlet Assistant Manager Pim Berkeley

WHAT WE'RE HAVING

In a cocktail shaker with ice, combine 1 oz. Casa Noble Crystal organic tequila, ¾ oz. Amaro Nonino, 3/4 oz. Aperol, 3/4 oz. lemon juice and two dashes chocolate bitters. Shake and strain into a coupe glass. Garnish with cocoa and morita pepper salt powder. Puesto, La Jolla, Mission Valley and San Diego

“Fall is coming but it will still be warm in Southern California for a bit so I wanted to keep this cocktail bright and refreshing while anchoring with some darker, amorous notes from the Amaro Nonino and chocolate bitters. This Paper Plane variation stands on its own with tequila as opposed to rye.” –Bar and Spirits Creative Director Beau du Bois, Puesto, La Jolla, Mission Valley and San Diego

OUGHT TO BE YOU

irst, infuse 4 cups bourbon with
1 Tbsp. cherry jam in a jar. Let sit for three hours or overnight. Then, combine 1 1/2 oz. infused bourbon, 3/4 oz. fino sherry, 1/2 oz. fresh lemon juice, 1/3 oz. vanilla syrup, 3/4 oz. egg white and two dashes bitters in a cocktail shaker filled with ice. Shake vigorously and strain into a chilled coupe martini glass. The Nolen, Gaslamp Quarter

“Growing up in the South, tart cherry pie was a staple throughout the summer, while making jam and preserves allowed us to keep enjoying those cherries into the fall. Here in Southern California, October is still one of our warmest months, so I wanted to capture that with the summery flavor of cherry pie as the base, while incorporating it with cherry jam and some warm fall flavors from the whiskey, bitters and vanilla.” –Mixologist Benjamin Burch