Spooky season is just around the corner, so what better way to celebrate than with some spirits? And for those scared of ghosts and ghouls, there’s no need to fret because there’s nothing scary about these spirits. San Diego’s nickname “Capital of Craft” extends far past beer and cocktail programs to an array of liquors, including whiskey, gin, vodka, rum, agave spirits and more, brewed right here in San Diego. Whether curious travelers prefer a traditional tipple — dark or clear — or fancy an experimental liquor brewed with pomegranate or pumpkin, there’s a place to punch up everyone’s drinking agenda. Dancing with the Devil’s Share American Whiskey From the head brewer at one of San Diego’s famous breweries, Ballast Point Brewing, comes Cutwater Spirits with an award-winning portfolio of spirits that include whiskey, vodka, gin, rum, tequila and liqueurs that are incorporated into canned cocktails available nationwide. Visitors can get their drink on at Ballast Point’s 50,000-square-foot distillery, tasting room and restaurant combo in San Diego’s Miramar neighborhood. Whiskey lovers should be sure to try the distillery’s Devil’s Share American Whiskey, rich in woody caramel and vanilla notes backed by hints of cinnamon, cardamom and licorice.  A Cauldron of California Coastal Gin…

When Carlos Alzaola dips in and out of the various indoor and outdoor zones of the Cloverfield in Santa Monica and surveys the scene, a sixth sense tells the assistant general manager what sounds the crowd needs to subliminally enhance their dining experience.  Restaurants still struggle post-pandemic and are constantly coming up with strategies to bring in new and returning customers. Because dining out is a multi-sensory experience, a huge amount of time, money and consideration is put into restaurant playlists. Many say that it makes the difference between one mimosa and a bottomless brunch. In addition to his regular managerial duties, Alzaola spends almost an hour daily on compiling the lists made up of different artists and styles, relative to the vibe of the day or night.   “Depending on if people are enjoying the moment, it tells me if I should switch over to another list or not,” the former Patina chef, who spent years absorbing the sounds of the Walt Disney Hall and Hollywood Bowl, tells L.A. Weekly. “It really depends on the flow of the day. On Fridays, I love to play acid jazz, Herbie Hancock and John Scofield. People come in at the end of the…