District, which opened its third location in San Jose’s San Pedro Square last year, has become the new darling draw on the block.

The San Jose version shares the same upscale, cool vibe as the locations in San Francisco and Oakland. If you remember, this is where the Tied House brewery restaurant was a few years back. And other than the brick walls, it couldn’t be more different. Where Tied House was bright, District’s interior is in a perpetual state of twilight. It’s also telling that the two TVs on opposite walls are usually showing sports, and usually nobody’s watching.

The young, diverse crowd of downtown denizens fills up the horseshoe-shaped bar during happy hour from 4 to 6 p.m., and if you’re hoping for a table, it’s best to make a reservation. The outdoor patio seating will no doubt be a popular place to hang out during summer months.

But popularity is a problem any bar in San Jose would be happy to have, and District backs it up with a solid — though lengthy — menu of original cocktails, wines and whiskey flights.

Wine and spirits director Caterina Mirabelli explains District’s philosophy in a menu introduction, pointing out that each cocktail has a component of wine, whiskey or both. “Limiting your core ingredients when crafting cocktails can be challenging, but in the hands of a skilled bartender, can produce cocktails you won’t find anywhere else,” she writes.

Now if you’re looking for vodka, gin or tequila, you’ll find them, too. And District’s bartenders seem to be able to whip up anything from a gin and tonic to a Manhattan without missing a beat. But you can get a real sense of what District’s drinks are about by taking a deep dive into a couple of my favorites, the Peachy Keen and the 65 North. (The 65 North’s name is a play off District’s San Jose address and a nod to their craft-cocktail compatriots at 55 South a few blocks away on First Street.)

There are three grape-derived ingredients in the 65 North ($13): Peruvian-made Capurro Pisco, Lo-Fi Gentian Amaro and pinot noir wine, which affords the drink its ruby color and contributes the strongest recognizable flavor. But it’s got flavor all over the place, and the inclusion of lemon juice offers balance and keeps the cocktail from being too sweet. Egg white and a good shake give the drink, served up in a coupe glass, a nice foam and a rich mouthfeel.

The Peachy Keen ($13) couldn’t be more different — and yet is just as good. Bourbon’s the base, with a light, fruit flavor provided by French creme de peche liqueur and a bit of lemon. All the difference, though, is in the use of allspice dram, which bartenders have been adding to cocktails of late to provide a complex layer of flavor. Served in a highball glass with a single, massive ice cube, it’s a great warm-weather drink.

Of course, District has an extensive wine list, organized by varietal, region and sometimes flavor, like the Spices and Berries section that features three reds with a kick. They’re available by glass ($9-$20), bottle ($36-$80) or in a flight of three ($16-$26). If you’re feeling spendy, you might want to peruse the Library Collection, curated by Mirabelli, which showcases District’s 300-bottle wine reserve list. A glass runs from $20 to $30, which a bottle priced at four times that.

And if you’re a whiskey fan, you could spend a lot of time (and money) here. The menu includes than two dozen bourbons, including high-end and small-batch selections like Angel’s Envy Cask Strength and Larceny. There are nearly as many options for rye and single-malt scotch.

The best approach may be to have a whiskey flight, which allows to you sample a themed trio of ¾-ounce glasses. And for novices, a good place to start is the Identity Crisis flight ($16), which uses Woodford bourbon, Bulleit rye and Benromach 10-Year Scotch to highlight the differences among the varieties. And a really nice touch is that each of the flights has a suggested cheese and charcuterie pairing to complement the flavors.

Nearly everything on District’s food menu is good for sharing. The menu leans Mediterranean with a few nods to trends like the Ahi Tuna Poke ($19) and some ambitious artisan pizzas with toppings such as short rib, chorizo and pistachio. If you’re just in the mood for bar snacks, the Deviled Eggs ($7) are a sriracha-tinged delight, and oysters on the half shell are $1 a piece during happy hour (when many other small plates are also offered for $6 each).

With a good reputation established in San Francisco and Oakland, it’s not a huge surprise that District already has managed to establish itself as a go-to spot for downtown San Jose’s young-and-thirsty set.

District

65 N. San Pedro St., San Jose

districtsj.com; 669-292-5252

Open Monday through Saturday at 4 p.m. until close; Sunday, 11 a.m. to 3 p.m.