Along with creating some of the most interesting potions of the East Bay, this relative newcomer is blazing a trail in terms of sustainability. The kitchen and bar work together to repurpose as much food “waste” as possible, making syrups from scraps and dehydrating ingredients to make them last longer. The Lake Merrit Carrot involves both techniques: The carrot, ginger, and galangal syrup is made from produce leftovers often deemed too cosmetically imperfect to be used otherwise. Those ingredients are then combined with BOMBAY SAPPHIRE PREMIER CRU, an aperitif made with lemons from nearby Sebastopol, soda, and garnished with a dehydrated lemon wheel. 

The Embarcadero location of the luxurious, sustainable 1 Hotel keeps the planet at the forefront of its mission, right down to the drinks it serves. The sage in the Bay Tropicale cocktail didn’t arrive here by truck, but rather by elevator, sourced from a rooftop garden. Strawberries, made the trip from local farms to help create the berry puree at the heart of this fruit-and-BOMBAY SAPPHIRE summertime mixture, alongside herbal liqueur, pineapple, and orange bitters.

If you’ve ever found joy in getting that perfectly-fresh favorite fruit or vegetable from your local farmers market, then this Alamo Square restaurant famed for its burgers has created a drink specifically for you. The Finders Fortune is a farmers’ market in a glass, made with locally sourced tomatillos, corn milk, Meyer lemons, and BOMBAY SAPPHIRE. The ingredients are also used to their maximum potential: The corn milk is created with the de-kernelled cobs left over from the kitchen, while the husks of the tomatillos become part of the garnish. Even the orange bitters are post-consumer, having been made with citrus peels discarded by the kitchen. 

Head south towards Watsonville, outside of Santa Cruz, and you’ll find Yerena Farms, which not only supplies farmers markets with organic produce throughout the city, but also acted as the inspiration for this sipper from the Mission District cocktail emporium. The berries there are the standout crops, and the Sapphires, Diamonds, and My White T drink features the farm’s raspberries, vermouth, BOMBAY SAPPHIRE PREMIER CRU, and, for a twist, furikake.

Of course the Mission Dolores mid-century throwback has martinis — there’s no alcoholic drink more associated with that ‘50s and ‘60s drinking culture — but the thought that goes into the cocktail’s sustainability is all modern. The Meyer Lemon Martini uses BOMBAY SAPPHIRE PREMIER CRU infused with the titular lemons taken from the bar’s garden, along with two types of vermouth, a splash of an aloe liqueur, and an atomized chamomile perfume made from locally grown flowers, bought from a farmers market.