New San Diego Craft Cocktail Bar Opens

To complement a culinary menu where “craft and catch” converge, Snake Oil Cocktail Company has created a specialty cocktail list for San Diego’s highly anticipated new dining concept and craft cocktail bar, Tidal, now open. With Chef Amy DiBiase at the helm, Tidal offers a thoughtfully curated selection of local seafood and seasonal dishes in a panoramic waterfront setting on Mission Bay. 

Working together with the Tidal team, Snake Oil has designed a craft cocktail bar menu that concentrates on inventive mixology. Snake Oil mixologist, Frankie Thaheld, formerly head culinary mixologist at George’s California Modern, and company co-founder Michael Esposito collaborated closely with Chef Amy to design an artful culinary-driven craft cocktail bar program that enhances and reflects her food. At the heart of this ongoing collaboration is both parties’ slow food-inspired focus on seasonality and locally sourced produce from San Diego farms.

The San Diego craft cocktail bar’s menu features 10 exquisitely designed cocktails at a time. Embracing local and seasonal elements, this lineup will evolve alongside the fare put forth by Chef Amy. Some cleverly crafted highlights on the inaugural menu include:

  • Rainbow Fish Punch - Buffalo Trace bourbon whiskey, smashed strawberry and rhubarb, pressed lemon, molasses and a vanilla reduction                                
  • Tokyo 75 - sparkling riesling, Damrak gin, yuzu, ginger reduction, shiso leaf and orange zest
  • Monkey See, Monkey Do - rum, smashed banana, muddled cilantro, dandelion & burdock bitters, orange, and honey soda


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