Jasper’s Corner Tap & Kitchen: Ok, so we suspect these guys don’t believe the world is ending tomorrow either because bar manager Kevin Diedrich plans to run his Final Count Down tequila- and sherry-based cocktail, along with La Fin du Monde beer on tap through the end of the year (415-775-7979).
E&O Asian Kitchen: Staff mixologist Carlos Yturria looked to the Mayans themselves to create the “adios”-worthy cocktail called The Long Goodbye employing Mezcal thought to have been created by the ancient Mayans; the Long Goodbye features La Vida Mezcal, blood orange juice, cherry liquor and sparkling wine (415-693-0303).
Gitane: In anticipation for le fin, this swanky gypsy-inspired restaurant/bar is whipping The Bitter End, a gin-based cocktail mixed with grapefruit marmalade, Aperol and Stone Pine liqueur (415-788-6686).
The Mortimer Bar: Rather than focus on the doom and gloom of the prediction, the bartenders at the Hotel Adagiohave crafted the Mayan Sumer, a mixture of Casa Noble Reposado, ginger beer and habenero-infused blue agave designed to let you live life to the fullest for as long as you can (415-775-5000).
cityhouse Bar: This Downtown bar at the Parc 55 Hotel is pouring the aptly named The Skyy Is Falling, a concoction of blood orange vodka, cranberry and Triple Sec to get folks through the unknown certainty of what’s to happen on Friday (415-392-8000).
Pescatore: Heck, if the world’s gonna end, then to hell with the diet. The Fisherman’s Wharf restaurant is hosting an End-of-the-World, all-you-can-eat-and-drink dinner on Friday. Yep, indulge in any and all items off the menu for $150 per person (415-561-1111).
The End Is Here and Hurricane Sandy Benefit Party: In light of recent real world tragedies, the end of the world really is no joke so you can have a little fun and make a difference at this benefit party happening at Broadway Studios on Friday which will feature an open bar, food, live music, art installations and trapeze performances (9 PM- 2 AM, 435 Broadway, $30-$100 suggested donations, get ticket info here).