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HOMEGROWN ZEST The Lemon Balm Smash is a burst of flavor straight out of San Francisco's backyard, served at nearby Woodside restaurant Station 1. There, owner Zu Tarazi attributes Karlsson's single- distillation process and Station 1's house- produced lemon balm leaves as keys to the cocktail's success. The restaurant-slash-bar, whose commitment to sustainability extends to the bar program, relies on ingredients not only sourced from local farmers, but also the restaurant's backyard: "We have a small garnishing flower bed and had a big patch of Zu Tarazi of Station 1 PHOTOS: JOHN CURLEY lemon balm that were not being used, so we thought it would be a great mix with Karlsson's young feel," Tarazi expressed. With bright flavors shining in California, this is a winter charmer that can be enjoyed year-round. —A.K. Lemon Balm Smash 1½ oz. Karlsson's Gold Vodka ¼ oz. rosemary syrup ¾ oz. St-Germain Elderflower Liqueur 3 lemon wedges 8 torn lemon balm leaves 8 drops chamomile bitters Shake and double-strain; garnish with lemon balm sprig. Chariots of Fire 2½ oz. Karlsson's Gold Vodka ¼ oz. Dolin Blanc Vermouth ¼ oz. Dolin Dry Vermouth 2 sprays house-made black pepper tincture Garnish with brown fennel frond Mix all ingredients except tincture in a shaker tin and shake. Mist Martini glass with tincture, double-strain and garnish with fennel frond. PERFECTLY PEPPERED Patrick Poelvoorde of Park Tavern PHOTOS: JOHN CURLEY In the chic North Beach neighborhood of San Francisco, there's a serious craze going on for black pepper, thanks to Karlsson's Gold and bartender Patrick Poelvoorde, whose Chariots of Fire Martini has customers clamoring for more pepper at Park Tavern. "Our guests just love this drink," says Poelvoorde, who loves that it's not only a great cocktail on its own, but is a food-friendly sipper designed to be paired with a fantastic meal. "It's a cocktail that works equally well with sweet dishes and savory dishes," says Poelvoorde, "and it's something we can run continuously on the menu." But Poelvoorde is quick to mention that this quirky quaff couldn't shine with just any ole vodka: "Karlsson's is the perfect spirit for this kind of drink because it can stand up to the power of the black pepper. It has a really great richness to it that rounds it out and keeps it very velvety and silky on the palate." —Rachel Burkons Welcome to SanFrancisco