"Absinthe, the stylish French-style bistro in Hayes Valley, celebrates 25 years in business this year with chef Ian Begg rolling out a new menu to mark the occasion. There’s also a fresh cocktail menu to go alongside, and it offers classic drinks with small twists to make them special. For example, the Bent Third combines brandy, rye whiskey, absinthe, green Chartreuse, and watermelon, while the Tone Row marries stonefruit-infused mezcal, amaro, vermouth, and Empirical plum liqueur." - Lauren Saria