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Jeff Hollinger and Johnny Raglin, mixologists at Absinthe, are on a kick to create subtle, sophisticated tequila cocktails "for grown-ups." They have done it in spades with the delicious Real Maria. To make the Maria, an heirloom tomato and rosemary sea salt mixture is pressed in a food mill and strained through a fine Chinoi. The resulting base provides the fruity and savory aspects of the drink. The spicy, acidic qualities are born of a sherry, red wine vinegar, and Habanero pepper gastrique. Finally, all of these custom ingredients are combined with Tequila to create a lively, zesty cocktail that jumps out of the glass.

In the glass: Silver Tequila, Black Peppercorn & Celery Infused Vodka, Heirloom Tomatoes, Rosemary Sea Salt, Sherry, Red Wine Vinegar, Habanero Peppers

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The conquistador is a rich, heavenly concoction, perfect as an aperitif and just as good after dinner. The citrus and bitterness from the OJ and Punt e Mes hit the apperitif side of things. The Grand Marnier and Arabic Gum Syrup (optional for those who like 'em sweeter) add a fluffy creaminess for the after-dinner side. This lovely libation hails from the mind of Joel Baker. In the same way you want your financial analyst up at night thinking about making you money, you want Joel mixing your cocktails. He came up with this recipe in the shower.

In the glass: Knob Creek Bourbon, Punt e Mes, Grand Marnier, Dry Vermouth, Arabic Gum Syrup, Orange Juice

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A play on the popular Pimm's Cup, this all-organic cocktail was created by mixologist and proprietor of Elixir, H. Joseph Erhmann. The Celery Cup No. 1 is clean, crisp, and resfreshing. Cilantro and agave nectar add a hint of spice and sweetness, while fresh cucumber and celery make it the healthiest cocktail on our top ten list. H also recommends ordering variation No. 2 with Kiwi added to the muddle.

In the glass: Square One Cucumber Vodka, Pimm's No. 1, Celery, Cucumber, Agave Nectar, Cilantro, Lemon

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Aromas of orange flower, almond, licorice, anise, and caramelized sugar make the Gaby de Lys a delight to the palette and the humor. A dessert unto itself, this sinfully delicious cocktail is created with fresh locally-made Orgeat syrup. The Orgeat contains unrefined sugar, orange-flower water, fresh almond paste,and brandy. Beretta prides itself on serving only small, mom & pop artisional spirits and all organic ingredients at their bar. You won't find any Stoli or Grey Goose here!

In the glass: Plymouth Gin, Locally-made Orgeat (Fresh Almond, Sugar, Orange Flower Water, and Brandy), St. George Absinthe, Angostura Bitters

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A whimsical, soul soothing drink on the path to Nirvino. Enigmatic, spicy, and refreshing, Duggan Mcdonnell and the crew of Cantina have a winner on their hands. The Laughing Buddha is made with Hanger One's “Buddha's Hand” Citron vodka. The whole fruit used in this vodka give it an intense, dynamic flavor of citrus, jasmine and chrysanthemum.

In the glass: Hangar One Buddha’s Hand Vodka, Fresh lime, Crushed Ginger and Serrano Chiles, Ginger Brew

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Camber Lay is a chef by training, so, it's no surprise that the Sweet 100 is not only a great cocktail, but a culinary delight as well. If you've ever eaten vine-ripe tomatoes straight from the garden, you're on your way to getting the vibe from this cocktail. Fresh, seasonal tomatoes are muddled in the glass with Skyy 90 Vodka. The aromatic herb and floral notes wafting from the glass are born of the Dimmi Italian Liquer. We asked the crew at Epic what they thought of their Sweet 100. Their response “Who uses fresh tomatoes from the garden in a cocktail?”. Touche.

In the glass: Skyy 90, Dimmi Italian Herbal and Fruit Flower infused liquor, Fresh Lemon and Cherry Tomatoes

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Lavender is purported to increase brain activity and reduce anxiety. The Bee's Knees delivers on the latter with a bit of rosy outlook and carefree thrown into the pot. It delivers on the brain activity too, as long as everyone you're chatting with also has one in hand. This cocktail is vision of simplicity, neither too sweet nor too strong. The crowd pleaser of the list, hand's down.

In the glass: Plymouth Gin, Lavender Honey, Splash of Fresh Lemon Juice

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Trent Simpson, mixology consultant for Ana Mandara, knows Cachaca. As a brand ambassador and promotor in Brazil for a number of years, he's sampled every type of the sugarcane-based spirit from the $2 firewater at the corner Churrascaria to the $50 premium American imports. Trent also understands Brazil. Beautiful beaches, sexy women, and delish food and cocktails. If any of those appeal to you, give this cocktail a go 'round.

In the glass: Cabana Cachaca, Lime Juice, Blueberries, Farm Fresh Strawberries, Mint infused Simple Syrup, Navana Vanilla Cognac Float, Soda Water

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Joe Lee, mixologist at Zeitgeist, is all about "making cocktails the right way." Stir your spirits, shake your fruit juices, and a Martini is made with gin and vermouth. Period. Joe applies the same razor-sharp philosophy to his Bloody Mary's. The result is one of the most delicious, balanced, and enjoyable Bloodies in San Francisco. Come Friday or Saturday morning, park yourself at one of the patio picnic benches at Zeitgeist and order up a round. At $7 a pop you'll be feeling fine again in no time.

In the glass: Shhhh...It's a secret. Our best guess: the delicious down-low ingredient is pickle juice.

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A wine lover's variation on the Margarita. Viognier stands in for Triple Sec as the acidic, dry backbone to this cocktail. Bartender Mario Gutierez notes, "We always use a high-quality wine for the Viognier component of the drink." The yummy, food-friendly New Jack cocktail is only $5 during Fallstaff's 5-7pm happy hour. Enjoy it with the fries or pork appetizers on the bar menu (also $5 during happy hour).

In the glass: Cazadores Tequila, Fresh Lime Juice, Late-Harvest Viognier