SoMa, San Francisco · bar
A 17th-floor rooftop bar at the Luma Hotel, built around Latin American distillates. Mezcal, cachaça, pisco, rum, and Bolivian brandy, each given serious treatment. The Caipirinha (cachaça, lime peel oils, crushed ice) gets called the best in SF; the Papaya Uva (Peruvian pisco, papaya, grapefruit, elderflower) makes a compelling case too. City views stretch from the Bay Bridge to Twin Peaks, and live music shows up on weekends.
Rum with banana milk, PX sherry, and a cold brew float—rich and complex
Novo fogo cachaça, fresh limes, raw sugar
Tequila reposado, guava, rose petals, vanilla, grapefruit aperitif