San Franciscan Sierra Zimei, expert mixologist at the Seasons Bar at Four Seasons Hotel San Francisco, stands ready to hand over a trust fund. Sure, it’s the liquid kind, but you’ll be sitting pretty once you down her special liquid asset, made from Plymouth gin, eider flower liqueur, orange marmalade, and mint sprigs. Shaken and poured over ice, this Trust Fund comes topped with Champagne and cantaloupe caviar created by in-house pastry chef Audrey Yee. A few sips and you’ll be in the money.
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