Edit ModuleShow Tags

Three Cocktails to Try This Summer

New drinks from Carnitas' Snack Shack and Cucina Enoteca, plus a true classic at Pardon My French


Carnitas' Snack Shack's Sun-Beet cocktail. | Photo: Lyudmila Zotova


Where: Carnitas' Snack Shack
What’s in it: White rum, lime, simple syrup, absinthe rinse
Creator: Mai Pham

Beets have played a starring role in three memorable cocktails I’ve tried in the last few months: The Nolen’s The Forgotten Visionary, Oryx Capital’s Del Huerto and, most recently, the Sun-Beet at Carnitas' Snack Shack’s new Embarcadero location.

Bar manager Mai Pham created this riff on a classic daiquiri as an homage to the local farms that supply Carnitas' Snack Shack and as an accompaniment to the menu’s hearty sandwiches. “Beets are super-earthy and subtly sweet,” she says. “They pair well with anise-like flavors, so the absinthe rinse on the glass really brightens the drink.”

Also try: The Brit Beachcomber (gin, Campari, pineapple, falernum, lime)



Cucina Enoteca's Trifecta cocktail

Where: Cucina Enoteca
What’s in it: Tequila, Lillet Blanc, Aperol
Creator: Matt Dunlop

Del Mar’s Cucina Enoteca has come up with a really lovely menu of race-day inspired cocktails that’ll be available at least through the end of racing season. This one includes two of my current favorite spirits: Aperol and Lillet Blanc. Aperol’s subtle grapefruit flavors make it an ideal partner for tequila. And Lillet Blanc, a French aperitif wine, rounds everything out with its lightly floral notes.

Also try: Il Giardino (thyme-infused gin, Amaro Nonino, honey water, rose water, lemon)


Death in the Afternoon

Where: Pardon My French
What’s in it: Champagne, absinthe, simple syrup
Creator: Ernest Hemingway

I love Rosie Schapp’s cocktail columns in the New York Times Sunday Magazine. Her June 26 column was about Champagne-based cocktails and highlighted a drink I’d never tried: Death in the Afternoon, invented by Ernest Hemingway, who famously recommended “drink three to five of these slowly.” A few days after reading Schapp’s column, I was at Pardon My French, a new-ish Hillcrest restaurant, and there it was on the menu. They add simple syrup, which makes the cocktail far more accessible. Warning: this isn’t a drink for everyone, especially folks who aren’t fans of absinthe. It’s sophisticated and strange and lovely on a warm day.

Also try: Blood of the Scorpion (619 Scorpion Pepper Vodka, blood orange, grapefruit liqueur, lemon, simple syrup)

Got suggestions for a future column? Write to 2kellydavis@gmail.com.

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Related Stories

Inside San Diego's Largest Hop Farm

Star B Ranch in Ramona provides a unique ingredient for local brewers

Owl Farm's Offbeat Beer Styles Attract 'Novice' Beer Drinkers

An unfamiliar brand has a familiar company behind it

Checking in with You & Yours Distilling Co.’s Laura Johnson

The San Diego ‘distillerista’ is creating new spirits and making a name for herself
Edit ModuleShow Tags
Edit ModuleShow Tags Edit Module Edit Module
Edit ModuleShow Tags


AquaVie: 10 Reasons It’s Downtown’s Best Kept Secret

The best workout and spa getaway around? It’s actually right underneath your nose.

Enter a Drawing You Could Actually Win

There are more than 1,700 prizes in the Dream House Raffle
Edit ModuleShow Tags

Most Popular

  1. Personal Stories are on Display at the Museum of Man's 'PostSecret'
    Frank Warren collects deep, dark secrets for this community arts project
  2. The Best Burgers in San Diego
    These burgers are food critic Troy Johnson's finalists for the best in San Diego
  3. The Best of North County 2018
    Our annual list of what we’re loving above the 56, from bites and brews to shopping, wellness, and arts and kids’ activities galore
  4. San Diego's Best Restaurants 2018
    Dig into the 260 winners defining San Diego’s food scene in 2018
  5. Your 2018 San Diego Summer Bucket List
    Here’s our insider’s guide for Memorial Day through Labor Day
  6. The Coolest Things Happening in San Diego Beer Right Now
    A dive into the new, notable, and lesser-known in our city’s beer scene
Edit ModuleShow Tags
Edit Module