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Drink to the Season With SF’s Best Fall Cocktails

The leaves are changing, the days are getting shorter, and basic coffee drinkers are flooding Instagram with snaps of pumpkin-spice lattes. Fall is officially here.

To celebrate the change of seasons with a bit more panache, here are five fall drinks inspired by flavors beyond your local pumpkin patch.

Stuff We Like: Our Weekly Editors' Endorsements

Welcome to the first installment of Stuff We Like, a weekly spot for us 7x7 editors to round up what we're into. Every week, we'll be taking our edit room talk to this blog, shelling out endorsements for our local favorites.<--break->

Here's what we're into this week:

Eventually, the sun will come out again. When it does, I will be armed with several bottles of 2009 Cep rosé. Cep is the second label from Peay Vineyards, and the rosé is made with Pinot Noir grapes grown in the central Sonoma coast.

Drink Here Now: Celeb Bartenders Mix It Up at Clock Bar for Its Birthday

Just in: Clock Bar, Michael Mina's gorgeous and sophisticated watering hole in the Westin St. Francis, is celebrating its first anniversary all week. (It hurts that its head barman and celebrated cocktail master Marco Dionysus just had his last day there.) But Clock Bar roars into year two with an impressive list of guest bartenders and high-octane sponsors this week. Here's the sched:

Top Bartenders Face Off at Domaine de Canton Competition

Last week, some of San Francisco's best bartenders faced off in one leg of what is sure to be one of the most high profile cocktail competitions in the country. Sponsored by Domaine de Canton, that spicy, complex and delicious ginger liqueur that debuted earlier this year, the contest is worth $10,000 to the ultimate winner and a trip to St Martin for the finalists. Considering all that, you would think tensions would have been high at Le Colonial, where the event was staged. Rather, though, the mood was festive and the bartenders didn't act as if they were nervous at all. Drink ingredients varied from coffee beans and kaffir lime leaves to coconut milk and pineapple.

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