At Zaré at Fly Trap
(606 Folsom), there are many reminiscences on growing up in Iran (since chef/owner Hoss Zaré and cocktail director Reza Esmaili both did). One especially addictive and dangerous one is the Minted Memory, made of Bombay gin, Pimm's No.1, minted vinegar syrup, and lemon. Minted vinegar is one of those ingredients that sounds strange but works well, cutting into the harshness of the gin in a pretty remarkable way. It's all as cool as the cucumber slice that floats in it, emiting a yummy fragrance and subtly flavoring the concoction.