Kevin Diedrich has long been a San Francisco bartender about town, making drinks at hotel bars like Burritt Room, Jasper’s, and BDK, before recently purchasing Cantina to ready his very own project. Diedrich teamed up with Sidecar Hospitality (Schroeder’s, Press Club) to come up with a concept for the Cantina space, and while he perfected that idea, he ran the well-received Turnkey at Cantina. Now, though, Diedrich is ready to reveal the permanent concept, and it’s called Pacific Cocktail haven, or PCH.
Set to open Tuesday, June 14, PCH will have 18 drinks ranging from approachable (a take on the mai tai) to adventurous (like the Santorini Summer, with Bols yogurt liqueur, gin, cucumber juice, ginger juice, lime, cilantro, mint, and a splash of tonic). All are in the $11-13 range, except the large-format drinks — which run for $78 — and are served in a Baccarat crystal decanter, like the Wet Hot American Summer, made with Larceny bourbon, Manzanilla sherry, white tea, grilled peaches, honey, citrus, salt, and bitters.
As for the space, it’s undergone a slight refresh to open up the back room and show off the brick walls and skylight. PCH will be open Monday through Saturday from 5 p.m. to 2 a.m., eventually opening on Sundays as well.