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Where to Drink Cocktails in SF Right Now, Summer 2014

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It's mid-summer, and with the weather report offering only gray skies and wind, there's no better time to stay indoors and drink. With scores of new restaurants and bars around town, it's high time for a seasonal update to the Eater Cocktail Heatmap. From notable new bars with a strong cocktail emphasis to recent restaurant openings that highlight the best in booze, here are the spots to search out a delectable summer drink. Have your own ideas? Give us your proposed additions and subtractions in the comments, or send an e-mail our way.

· The Cocktail Heatmap: Winter 2014 Edition [~ ESF ~]
· The Eater Cocktail Week 2013 Reader [~ ESF ~]

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Note: Restaurants on this map are listed geographically.
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This Mission newcomer from cocktail industry vets Ryan Fitzgerald, Erik Reichborn-Kjennerud, and Todd Smith boasts a 16-drink menu organized by spirit, with recipes rooted in San Francisco and its history.

The Interval at Long Now

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This stunning Fort Mason space features an extensive cocktail menu from Slanted Door alum Jennifer Colliau, who's put together selections featuring variations on classics, bottled and draft cocktails, and a "Drinking Around the World" menu.

The European

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European drinks from the early 20th century are the inspiration at this new spot, which adjoins new restaurant Aveline. Here, bar director and Beretta alum Adam Wilson taps a tradition of lighter, more approachable drinks, like aperitifs, digestifs and champagne-based drinks.

Dirty Habit

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Fifth Floor's successor features an ambitious cocktail menu from Brian Means, who's put together 35 options, plus a trio of mocktails. Sections run from "seasonal & shaken" and "stirred & sipped" to the mezcal and tequila-centric "agave times," and include shareable cocktails for four and a large barrel-aged program.

Trou Normand

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This Bar Agricole spinoff features the same streamlined cocktail stylings that put the original SOMA spot on the map, with a strong focus on Armagnac, Cognac, and Calvados sourced directly from France.

Mina Group Head Bartender Carlo Splendorini has prepared a menu of Japanese-inspired cocktails with a creative twist to tempt the American palate, and Pabu's drink menu has an eye toward delicate, clean flavors and Japanese spirits.

Bartender Danny Louie echoes the flair of Chino with his playful drink menu, which features crowd-pleasers like the Flying Dutchman (genever, apple-tea shrub, celery juice, lime) and the Chinatown Iced Tea (baijiu, almond milk, passion fruit, Lipton tea, and lemon), plus boba cocktails in a variety of flavors.

Kin Khao

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Cocktails from The Bon Vivants set this Thai spot apart, with drinks designed to pair with the food menu's heat and texture. Look for the Hua Hin Beach (dark rum, coconut cream, stout, lime, kaffir lime, salt) and the Kafe Mao, which complements the more spicy dishes with mezcal, cassis, coffee and cream.

Hawthorn

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Alembic and AQ alum Ethan Terry is behind the drink menu at this bar and lounge, which is all about reimagined '70s cocktails with updated ingredients ((think tequila sunrises, amaretto sours, and blue Hawaiians).

Natoma Cabana

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A lush outdoorsy ambiance is the aim of this new FiDi spot, which comes from noted empire-builders Dennis Leary and Eric Passetti. "Drinks of the Southern latitudes" form the basis of the cocktail menu, with drinks like the Natoma Paloma, a mai tai variation, and a strawberry-bourbon mule on offer alongside housemade Fireball.

Gaspar Brasserie

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With drinks designed by Kevin Diedrich (Jasper's Corner Tap, Burritt Room), Gaspar goes the champagne route, featuring a "lo-octane" cocktail list that features bubbly. For those in a more high-octane state of mind, there's a separate, more spirit-forward cocktail menu section.

The Coachman

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Barman Erik Adkins focused on 19th-century recipes when concocting the Coachman's cocktail list, which features drinks like a Knickerbocker, Regent's Punch, Pineapple Julep and Sherry Cobbler. If you need warming up, try the hot Ale Flip (oatmeal stout, rum, Benedictine and cinnamon).

Schroeder's

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This Fidi revamp might have a beer hall image, but there are plenty of cocktails on offer, too. Claire Jane Hunter is behind the menu, which experiments with German classics like radlers and ingredients like kirschwasser and killepitsch.

Harper & Rye

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Formerly the Red Devil Lounge, this new spot features a cocktail program from David Ruiz (Padrecito). On offer are a large selection of highballs, standard cocktails, and punch jars intended to serve groups of four with concoctions like the Oaxacan Peach (amaro, mezcal, ginger beer, grapefruit, lemon, agave).

Magnolia Brewery & BBQ

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Though its main focus is beer and barbecue, this Dogpatch spot also boasts cocktails from Eric Quilty (East Bay Spice Company, Jupiter Olympus). Behind the bar comes a strong focus on American whiskies, plus cocktails like the On the Drumhead (whiskey, black cardamom, vetiver bitters, and a syrup made from Magnolia's Cole Porter).

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ABV

This Mission newcomer from cocktail industry vets Ryan Fitzgerald, Erik Reichborn-Kjennerud, and Todd Smith boasts a 16-drink menu organized by spirit, with recipes rooted in San Francisco and its history.

The Interval at Long Now

This stunning Fort Mason space features an extensive cocktail menu from Slanted Door alum Jennifer Colliau, who's put together selections featuring variations on classics, bottled and draft cocktails, and a "Drinking Around the World" menu.

The European

European drinks from the early 20th century are the inspiration at this new spot, which adjoins new restaurant Aveline. Here, bar director and Beretta alum Adam Wilson taps a tradition of lighter, more approachable drinks, like aperitifs, digestifs and champagne-based drinks.

Dirty Habit

Fifth Floor's successor features an ambitious cocktail menu from Brian Means, who's put together 35 options, plus a trio of mocktails. Sections run from "seasonal & shaken" and "stirred & sipped" to the mezcal and tequila-centric "agave times," and include shareable cocktails for four and a large barrel-aged program.

Trou Normand

This Bar Agricole spinoff features the same streamlined cocktail stylings that put the original SOMA spot on the map, with a strong focus on Armagnac, Cognac, and Calvados sourced directly from France.

PABU

Mina Group Head Bartender Carlo Splendorini has prepared a menu of Japanese-inspired cocktails with a creative twist to tempt the American palate, and Pabu's drink menu has an eye toward delicate, clean flavors and Japanese spirits.

Chino

Bartender Danny Louie echoes the flair of Chino with his playful drink menu, which features crowd-pleasers like the Flying Dutchman (genever, apple-tea shrub, celery juice, lime) and the Chinatown Iced Tea (baijiu, almond milk, passion fruit, Lipton tea, and lemon), plus boba cocktails in a variety of flavors.

Kin Khao

Cocktails from The Bon Vivants set this Thai spot apart, with drinks designed to pair with the food menu's heat and texture. Look for the Hua Hin Beach (dark rum, coconut cream, stout, lime, kaffir lime, salt) and the Kafe Mao, which complements the more spicy dishes with mezcal, cassis, coffee and cream.

Hawthorn

Alembic and AQ alum Ethan Terry is behind the drink menu at this bar and lounge, which is all about reimagined '70s cocktails with updated ingredients ((think tequila sunrises, amaretto sours, and blue Hawaiians).

Natoma Cabana

A lush outdoorsy ambiance is the aim of this new FiDi spot, which comes from noted empire-builders Dennis Leary and Eric Passetti. "Drinks of the Southern latitudes" form the basis of the cocktail menu, with drinks like the Natoma Paloma, a mai tai variation, and a strawberry-bourbon mule on offer alongside housemade Fireball.

Gaspar Brasserie

With drinks designed by Kevin Diedrich (Jasper's Corner Tap, Burritt Room), Gaspar goes the champagne route, featuring a "lo-octane" cocktail list that features bubbly. For those in a more high-octane state of mind, there's a separate, more spirit-forward cocktail menu section.

The Coachman

Barman Erik Adkins focused on 19th-century recipes when concocting the Coachman's cocktail list, which features drinks like a Knickerbocker, Regent's Punch, Pineapple Julep and Sherry Cobbler. If you need warming up, try the hot Ale Flip (oatmeal stout, rum, Benedictine and cinnamon).

Schroeder's

This Fidi revamp might have a beer hall image, but there are plenty of cocktails on offer, too. Claire Jane Hunter is behind the menu, which experiments with German classics like radlers and ingredients like kirschwasser and killepitsch.

Harper & Rye

Formerly the Red Devil Lounge, this new spot features a cocktail program from David Ruiz (Padrecito). On offer are a large selection of highballs, standard cocktails, and punch jars intended to serve groups of four with concoctions like the Oaxacan Peach (amaro, mezcal, ginger beer, grapefruit, lemon, agave).

Magnolia Brewery & BBQ