Summer is here and with the change of seasons comes new libations. The bar managers at a select few restaurants throughout the city have created off-menu cocktails for you to enjoy through July.   These summer cocktails are technically “secret” but a recent modernluxury.com article showcased the creative concoctions at a few restaurants known for their cocktail programs. We’ve rounded out the list with a menu pairing tip. Take a seat, take a sip and enjoy the secret San Francisco flavors this season.

The Progress – Bryan Hamann has created a modern twist on the Lion Tail called the Shark Tail—a combination of Appleton Estate V/X Jamaica rum, fresh lime, ginger, bitters, and allspice dram.  Tip: Pair this cocktail with the Spring Pea and Mt. Tam Dumpling with leeks vinaigrette or
Tomato Curry ‘Roti’ with ricotta & fava hummus and grilled Five Dot Ranch beef with mustard-miso oyster sauce.

Marlowe – Marlowe always places high in San Francisco food rankings and was in the Top 100 Bay Area Restaurants listing for 2012, 2013 and 2014. For the cocktail Anthony Martinez has concocted the Baker’s Wife, a brew of Aperol, Sloane’s gin, prosecco, elderflower liqueur, lemon, and grapefruit. A great drink to start the evening with small bites such as the Dungeness Crab and Rockshrimp Crepes or Beet Pancakes. For those looking for a main course, try the Pan Seared Halibut or Grilled Niman Pork Chop.

Maven – Kate Bolton has created the Tortoise and the Hare, a mélange of pink peppercorn sorbet and lemon juice, crème de cacao, Lillet Blanc, and Espolón Reposado tequila. Share with friends and get the Mixed Baby Greens and Cheese Plate.   Maven also offers paired cocktails with their starter and main menus.

Boxing Room – Famous for their High-Ball Happy Hour, Boxing Room celebrates the Cajun and Creole dishes of New Orleans. Jonny Raglin will serve a grown-up slushie, this one a frozen negroni made with Campari, gin, simple syrup, and sweet vermouth.  Tip: New Orleans Style BBQ Shrimp is an excellent pairing choice from the Seafood Bar and while you are there, try the Fried Gator, with creole remoulade and lemon. It’s Southern cuisine at its best.

Lazy Bear – Nicolas Torres has taken a more herbal approach with his Bye Bye Burner, a concoction of blended scotch, Aperol, dry Curaçao, rosemary syrup, and fresh lemon. Pair with a starter order of King Salmon, Firefly Squid Yakitori or a local favorite – the Rabbit dish. Be sure to check out their website regarding the ticketing process at this popular communal fine dining restaurant.

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