Liquor ain't cheap, and that's true on both sides of the bar. For some eateries, getting a full liquor license just isn't feasible. Hence the introduction of cocktails made with vermouth, port, and other fortified wines. The restriction of sticking to spirits under 15 percent ABV inspires Kris Esqueda, mixologist and owner of the Tenderloin's Huxley. He mixes a mean Cappalletti Spritz, a refreshing Pimm's Cup, and curious concoctions like the Hibiscus Royale (Hibiscus organic liqueur, sparkling wine, and soda). A series of spritzes complemented by traditional French and Italian aperitifs, Huxley's low-ABV cocktails are ideal for brunches, luncheons, and daytime drinking in general, with just enough alcohol to take off the edge without pushing you over it.