Slideshow: First Look: Cocktails at Saison, San Francisco

No. 7
No. 7
Sangre y Trabajadero Oloroso Sherry is mixed with a smoked pineapple syrup (made from roasting whole peeled pineapples on the hearth), along with a touch of lemon juice and a muddled orange wedge, then served with crushed ice in a silver julep cup.
No. 2
No. 2
This delicate cocktail is designed to be "refreshing and light," says Chef Skenes. Plantation 3 Stars Silver Rum (from Jamaica, Barbados, and Trinidad) is infused with pandan leaves for 24 hours until it takes on a slightly nutty cake-like flavor. The rum is then shaken with clarified lime juice and a syrup made from young coconut, then garnished with a pandan knot.
No. 6
No. 6
The Elijah Craig 12-Year Bourbon in this cocktail is infused with popped popcorn that has been roasted over hot coals in a basket. It's shaken with fresh lemon and a housemade salted caramel syrup.
No. 3
No. 3
This spirit-forward cocktail features Nikka 12-year whisky stirred with Hartley & Gibson's Pedro Ximenez Sherry, floral and citrusy Bittermens Boston Bittahs, and a few whole coffee beans. Though the coffee beans are never broken, a touch of coffee flavor lingers on the finish.