I happened to see this NYTimes article while traveling and wondered how the NYTimes could be so late in getting the story.
The S.F. Examiner has had a weekly (example) mixologist column for about 3 years and a few of our friends have been featured. S.F. has been the innovative center for mixed drinks for several years.
I saw the beginnings when restaurants that couldn't get liquor licenses because of standard Puritan San Francisco activist neighbors, began concocting shochu (Japanese gin) drinks because shochu is legal with a beer and wine license.
This innovative cocktail spirit spread to standard liquor license bars and restaurants.