Slideshow: First Look: Cocktails (and Breathing Fire) at Bergerac in San Francisco

Dirty Shaken Vodka Martini ($10)
Dirty Shaken Vodka Martini ($10)
Davis adds Kalamata olive brine to this vodka martini, made with Purity Vodka, Bittermens celery shrub, and Dolin dry vermouth. The brine, he says, "adds a nice oily texture, a nice mouthfeel—it plays really well with the Dolin and the celery shrub, working with the savory flavors." The drink is garnished with a dehydrated green olive.
Butterscotch Telecaster ($8)
Butterscotch Telecaster ($8)
Named after Keith Richards' guitar, this shot of Green Chartreuse (straight from the freezer, served in a frozen glass) is served with a Dang! Butterscotch Root Beer back. "The flavors that are in Chartreuse are the flavors that are in root beer," notes Davis. "And the really creamy butterscotch flavor of the soda—that creaminess is just adding to that."
Midnight Hour ($12)
Midnight Hour ($12)
"I wanted to make a complex Scotch drink that had equal parts of each ingredient," explained Davis. The final combination: Tomintoul peated Speyside Scotch, lime "for the refreshing aspect', Yellow Chartreuse, and Maurin Kina. "Maurin gives it a nice bright cherry flavor," noted Davis. "It has cherry juice added into the fortification." The drink is garnished with sage leaves and smoked Hawaiian lava salt. The final result: "Complex, smoky, with a hint of dark cherry, yet refreshing and light," says Davis.
Annie Forget Your Gun ($8)
Annie Forget Your Gun ($8)
Named in honor of San Francisco's Fernet Branca rep, Annie Jesseman, this soda-fountain style drink on the 'Low Octane' section of the menu starts with a housemade chocolate syrup (using Scharffen Berger chocolate), mixed with Branca Menta, draft soda, and acid phosphate.
The Manhattan Project ($13)
The Manhattan Project ($13)
You may have heard of sherry-finished Scotch (ie: Scotch that's been aged in a sherry barrel.) Here, we have cocktail-finished bourbon. Breaking & Entering Bourbon from Alameda's St. George Spirits is finished in a barrel that's been used to age a Manhattan cocktail. The barrel-seasoning cocktail was made with a mix of sweet vermouths (Punt E Mes, Carpano, and Dolin) and the final bourbon is served on a hand-carved ice cube.
Hotel Nacional ($36 for 4 to 5 servings)
Hotel Nacional ($36 for 4 to 5 servings)
Davis describes this historical cocktail, served in a giant pitcher-style shaker with a mixture of crushed and cubed ice, as "a take on a daiquiri, basically, but it's one of those anytime rum drinks—I don't care what season it is, because it has apricot, that stone fruit has fall flavors." The drink is made with Denizen rum, lemon juice, a housemade pineapple syrup, and Rothman & Winter Orchard Apricot Liqueur. "It's sweet, tart, nice, and refreshing," says Davis.
The Space
The Space
The bar, designed by Josh Rowland, is meant to evoke Villa Nelcotte, a mansion in the south of France where the Rolling Stones composed 'Exile on Main St.'