Cocktails by the City. Cities by the Book.
Cocktail Town™ captures the creative avalanche of progressive potionology from leading practitioners and venues around the world. Experience the venues, their mixologists, new ingredients, techniques and combinations of spirit and herb, vegetable and fruit that you never dreamed possible. Cocktail Town™ will take you from venue to venue, whether you’re on foot or in your kitchen. Become a part of the new cocktail culture with recipes that will alter your cocktail consciousness forever.
Beginning with our flagship book, Cocktail Town™ San Francisco, you can step into the city’s top cocktail venues and experience their cocktail artistry first hand. With Cocktail Town™, the venues and libation masters of the Bay share their gift for the mix. From Range to 15 Romolo, Dosa to Gitane and Absinthe to Alembic – 27 venues share their finest work. Cocktail Town™ is your guide whether planning your next trip to the Bay or your next celebration at home.
Live the Life.
"When you're shaking with fresh herbs you just need to roll it a little bit. You just want to rock it, don't let it fall asleep."- Daniel Hyatt, The Alembic
“We incorporate things you don’t really expect in cocktails – vinegars, mushrooms, bacon - just kind of off the wall like beets in cocktails.” - Jeff Hollinger, Absinthe
“Making a great cocktail is only a small part of what bartending is all about.” – Ryan Fitzgerald, Beretta
“In San Francisco we try to be as seasonal as possible, there’s amazing farmers raising amazing produce. So we try to stay true to the season.” - Camber Lay, Epic Roasthouse
“It’s really amazing to see the sort of evolution process of people getting really excited first of all just with fresh ingredients…” - Jackie Patterson, Heaven’s Dog
“I was inspired to make this cocktail while actually eating a scone –I had a ginger-pear-fennel scone and I thought…man that would make a great cocktail!” - Michael Callahan, Gitane
“We know what we know and we know it really well but it’s not what motivates us. What motivates us is shared experience.” – Duggan McDonnell, Cantina