COVER SONGS

Our Menus

Our menu changes slightly 4-5 times a year, and right now we are preparing for the most exciting time of the year: Victorian Holidays! Our regular menu will be available (just ask your bartender for a copy), but starting November 1st, 2026, we'll be all about the nogs, the spices, the mint, and the merry.

This page is currently being rebuilt. Please be patient while we prepare the updates.

The Victorian Holidays menu will be served through New Year's Day.

Please page to the right in the header below to see all of our menus.

For information on our Whisk(e)y Collection, click here.

Our homage to the most popular original recipes that call San Francisco, from foundational cocktails of the late 19th Century to today's Modern Classics, these are the drinks created by our forefathers and contemporary friends and colleagues.

A Golden Gate Cocktail Collection

Pisco Punch

Pisco Punches were popular in San Francisco since ELIXIR’s origin in 1858, and were made famous by Duncan Nicol at the Bank Exchange Saloon. Nicol's recipe was notoriously secret, and local barman Duggan McDonnell decoded his secret in his book Drinking the Devil's Acre. Our recipe is based on that tradition. Barsol Pisco Quebranta, Amoro de Vino Apérto Ibérico, Chareau, plus Our Secret Sauce

$18

Irish Coffee

The hot classic perfected in 1952 at the Buena Vista, or the soon-to-be famous ELIXIR frozen version (2022) Hot: Teeling Small Batch Irish whiskey, locally roasted coffee, sugar, cream Frozen: Teeling Irish whiskey, Grand Coffee, Amaro di Angostura, Mr. Black, vanilla cream The Frozen version is served in your choice of Small or Large souvenir cups.

Hot Classic

$18

Small Frozen

$18

Large Frozen

$23

Jasmine

Paul Harrington helped set the scene for the cocktail revival with this 1993 recipe at Townhouse in Emeryville. Gordon’s London dry gin, Campari, orange curacao, lemon juice, lemon twist

$18

The Cable Car

Tony Abou-Ganim’s 1996 recipe from the Starlight Room is considered one of the earliest Modern Classics Captain Morgan spiced rum, orange curacao, lemon juice, cinnamon sugar rim, orange zest

$18

Chartreuse Swizzle

Marco Dionysos’ most popular creation, from 2003, has reached global popularity. Chartreuse, velvet falernum, pineapple juice, lime juice, lime wheel, nutmeg

$18

The Revolver

Jon Santer’s ubiquitous cocktail for the launch of Bulleit Bourbon in 2004. Bulleit bourbon, Mr. Black coffee liqueur, orange bitters, flamed orange peel

$18

Black Manhattan

Our neighbor at ABV, Todd Smith, created this popular spin on the classic at Bourbon and Branch in 2005. Old Forrester Rye whiskey, Averna, aromatic bitters, orange bitters, cocktail cherry

$18

Basil Gimlet

Adapted from Greg Lindgren’s 2006 hit recipe from Rye. Gordon's London Dry Gin, lime, sugar, basil leaf

$18