At our speakeasy, Circa 1905, every cocktail tells a unique story inspired by the rich history of old San Francisco.
Explore the tales behind our current creations below.

Ring of Fire

island distillers okolehao, tempus fugit crème de noyaux, ghost pepper simple syrup, lime, pineapple

The Ring of Fire tells a story steeped in Polynesian culture and California history. Crafted from the root of the Ti plant—used in Polynesian headdresses and hula skirts—Okolehao originated with Captain Cook's sailors, who brewed beer from the root to prevent scurvy, later distilled by Hawaiians into a potent moonshine. By the mid-1800s, John Sutter had brought Hawaiians to California, many of whom intermingled with the Miwok Indians near Sacramento, forming a unique cultural blend (as seen in the history of Red Hawk Casino). By the Gold Rush, Hawaiians made up about 10% of San Francisco's population. Tying Hawaii to California, John Kidwell canned and shipped his pineapples to San Francisco in 1889. Named for the Pacific Rim's tectonic "Ring of Fire," this spirit embodies the volcanic and cultural connections between Hawaii and its historical ties to the Bay Area.

The London Wine Bar

barr hill gin, lo-fi gentian amaro, cabernet syrup, lemon, egg white

The London Wine Bar, established in 1974 in San Francisco’s Financial District, holds the distinction of being one of the first wine bars in the United States, pioneering the concept of a casual yet sophisticated space dedicated to wine appreciation. Nestled at 415 Sansome Street, it became a beloved institution for professionals, wine enthusiasts, and curious newcomers alike, offering an extensive list of wines from around the world long before wine bars were common in the U.S. Its intimate, wood-lined interior and focus on showcasing lesser-known vintages fostered a welcoming atmosphere that introduced many to the joys of wine culture. The London Wine Bar thrived for decades as a hub for the city’s burgeoning wine scene before closing in 2008, leaving behind a legacy that continues to inspire wine-focused establishments in San Francisco and beyond.

The $200 Cocktail

ferreira tawny porto, couvignac cognac, lemon, strawberries

During the Gold Rush, San Francisco’s El Dorado bar became legendary for its extravagant $200 cocktail, rumored to contain real gold, catering to miners flush with newfound wealth. It’s said that Jerry Thomas, the famed “father of mixology,” worked there, crafting drinks that reflected the era’s opulence. Gold miners typically drank whisky, beer, champagne, and fortified wines like port and sherry, with the Port Cobbler and Sherry Cobbler being particularly popular choices. In fact, the town of La Porte, near Downieville, owes its name to a group of miners who stumbled upon a case of port wine hidden in a hedge, leaving their mark on the region’s spirited history.

The Yokohama Specie

st. george spirits baller whiskey, yuzu liqueur, matcha syrup, lime, cucumber

The Yokohama Specie Bank in San Francisco, established in 1896, was a key hub for Japanese-American trade and finance on the West Coast. Originally created to facilitate Japan's growing international trade, the bank’s San Francisco branch symbolized the strong economic ties between Japan and the U.S. Its Beaux-Arts-style building at 415 Sansome Street, constructed in 1909 after the 1906 earthquake, featured a robust design including a bank vault that still exists today. During World War II, the bank’s U.S. operations were shuttered, and its assets frozen amid escalating tensions. Now repurposed as a restaurant and event space, the building honors its historic past, reflecting the enduring legacy of Japanese-American history in the Bay Area.

apollo, niantic, and general harrison

hudson maple cask rye, rum, maurin vermouth, fernet leopold, angostura bitters

Beneath the bustling streets of downtown San Francisco lie the buried remnants of ships like The Apollo, The Niantic, and The General Harrison, relics of the city's Gold Rush era. In 1849, when the rush for California gold transformed the sleepy port into a booming metropolis, hundreds of ships arrived, only to be abandoned by their crews eager to strike it rich. Many of these vessels were repurposed as makeshift warehouses, hotels, or stores, but as the city expanded, land was created by filling in the harbor with sand and debris, burying the ships where they stood. The Niantic, for example, became a storage facility and later burned in a fire before being entombed. These ships now rest beneath landmarks like the Transamerica Pyramid and Embarcadero, silent witnesses to the chaotic transformation of San Francisco during one of the most pivotal periods in American history.

Lavender Gimlet

lavender gin, lemon, simple

The gimlet, a cocktail originally popularized by British sailors in the 19th century, found its way into San Francisco during the early 20th century as global trade and naval influence shaped the city's drinking culture. The gimlet’s origins trace back to the British Navy, where sailors were required to drink lime juice to prevent scurvy. To make it palatable, they mixed it with gin, creating the simple yet iconic drink we know today. San Francisco became a hub for sailors and adventurers during the Gold Rush and beyond. As gin grew in popularity among naval officers and immigrants, the gimlet made its debut in the city’s bars and saloons frequented by seafarers and locals alike. By the Prohibition era San Francisco was known for its underground speakeasies, where bartenders adapted the gimlet using bootlegged spirits. Its simplicity made it an easy and reliable choice during a time when quality ingredients were scarce.

Classic Negroni

gin, sweet vermouth, campari

The classic Negroni cocktail, although Italian in origin, ties into San Francisco's history through the city’s vibrant Italian-American community, centered in North Beach. While the Negroni itself was invented in Florence in 1919 by Count Camillo Negroni, its rise in popularity in the U.S. coincided with the post-Prohibition cocktail revival of the mid-20th century. San Francisco, known for its embrace of culinary and cultural traditions, became an early adopter of the Negroni, thanks to its Italian immigrants who brought their love for aperitifs and bitters. The Negroni had presence especially in the bars and restaurants of North Beach and what is now the Financial District.  These bars were early supporters of bitter-based cocktails like the Negroni, especially as Campari became more widely imported post-World War II.

Bold Fashioned

never say die cask strength bourbon, tippleman's barrel smoked maple syrup, hella orange bitters, angostura bitters

During San Francisco's Gold Rush boom of the 1850s, the Old Fashioned cocktail—a simple mix of whiskey, sugar, bitters, and water—found its way west, becoming a favorite in the city’s bustling saloons. Establishments like the historic Bank Exchange & Billiard Saloon catered to miners, merchants, and gamblers, serving refined cocktails that suited the era’s mix of wealth and hardship. The Old Fashioned, with its straightforward elegance, symbolized resilience and sophistication, much like San Francisco itself, a city that thrived on innovation and reinvention during this pivotal period in American history.