San Francisco isn’t just a feast for food lovers—it’s a dream for cocktail enthusiasts. While NYC often gets the spotlight, The Washington Post named San Francisco the #1 food destination in America. With just 7x7 miles of space, the city packs in some of the most creative dining experiences. 

But long before the city became a culinary powerhouse, it was already making waves in the cocktail world. Since the late ’90s, San Francisco has led the craft cocktail revolution, thanks to historic bars like 15 Romolo, which set the stage for modern mixology.

So come let’s check out the legendary cocktails that helped shape San Francisco’s mixology scene and how to make them.

1. The Martini (1849)

James Bond may have made it famous, but the Martini’s origins trace back to the Gold Rush era. Just east of San Francisco, a bartender in Martinez found himself low on ingredients and got creative, mixing vermouth, gin, maraschino liqueur, bitters, and a lemon. The “Martinez Special” quickly gained popularity, eventually making its way to SF. By the 1880s, the recipe was refined, the name shortened, and the Martini as we know it was born.

How to make it:

• 2 oz gin
• 1 oz dry vermouth
• A dash of orange bitters
• Stir with ice, strain into a chilled glass, and garnish with a lemon twist or olive.

2. Pisco Punch (1853)

Before the Transamerica Pyramid dominated the skyline, the Bank Exchange Saloon was the go-to spot in the Financial District. Owner Duncan Nichols crafted the now-legendary Pisco Punch using Pisco—a white grape brandy from Peru and Chile. Nichols kept his recipe under wraps, fueling rumors that the drink’s addictive nature came from a secret ingredient (some even speculated cocaine, which was legal at the time!).

How to make it:

• 2 oz Pisco
• ¾ oz fresh lemon juice
• 1 oz pineapple gum syrup
• Shake with ice and strain into a chilled glass. Garnish with a pineapple slice.

3. House Cappuccino (1920s)

Think cappuccino, but make it boozy. Born during Prohibition in North Beach, this comforting concoction features steamed milk, bourbon, brandy, and chocolate.

How to make it:

• 1 oz bourbon
• 1 oz brandy
• ½ oz dark chocolate liqueur
• Steamed milk to top
• Serve in a warm mug and dust with cocoa powder.

4. Mai Tai (1944)

This tropical staple was created across the Bay by Oakland’s own Vic Bergeron, founder of Trader Vic’s. While the original recipe remains a mystery, you can still enjoy a classic version with rich rum flavors.

How to make it:

• 2 oz aged rum
• ¾ oz lime juice
• ½ oz orgeat syrup
• ½ oz orange curaçao
• Shake with ice and strain into a glass filled with crushed ice. Garnish with a mint sprig and lime wedge.

5. Tequila Sunrise (1970s)

Just across the Golden Gate Bridge, Sausalito’s The Trident played a role in rock ‘n’ roll history when Mick Jagger first tasted this tequila, orange juice, and grenadine cocktail. So impressed, he made sure the Rolling Stones had Tequila Sunrises on hand throughout their world tour.

How to make it:

• 2 oz tequila
• 4 oz orange juice
• ½ oz grenadine  
• Pour tequila and orange juice into a glass with ice, then slowly add grenadine so it settles at the bottom. Do not stir. Garnish with an orange slice and cherry.

San Francisco’s cocktail history is as bold and vibrant as the city itself. Now that you’ve got the recipes, why not shake things up at home and bring a taste of SF to your own bar? Cheers!