The Evolution of California Cocktails

Amy Cavanaugh

In the mid-2000s, during the early days of the cocktail revival, there were two schools of thought, one on each coast. New York-based East Coast bartenders focused on classic, spirit-forward recipes, while the San Francisco-driven West Coast scene was all about local fruits, vegetables and herbs for each drink. But now that bartenders across the country are using fresh produce and riffing on the classics, is there still a distinct West Coast style?