Low-booze liquors that sell
Common Theory, a San Diego gastropub, largely focuses on craft beer. In fact, it only has a beer-and-wine license. So it makes use of soju, a Korean distilled beverage that falls under the license, to spice up its cocktail offerings. Common Theory uses a soju with 20% alcohol by volume in a variety of cocktails that would typically feature vodka. By mixing soju with fresh ingredients or even seasonal beers, it allows the drink menu to undergo seasonal makeovers, too.