virginia@sfbg.com
SUMMER DRINKS Incas at Heaven’s Dog with a side of Stax? A Cherry Bounce at Comstock Saloon with some Booker T and the M.G.’s? How about just a nice, perfectly made sazerac? Whether through years of bartending or expertise in classic cocktails and spot-on service, the five respected mixers below have long encapsulated what has made San Francisco a leader in the cocktail renaissance of the past decade-plus. To get a (summer) taste of their different styles and recommendations, we asked them to fill out a questionnaire delving into their personalities and cocktail prowess. The responses showed that the past is more present than ever as a delicious, tipsy inspiration in finer Bay bars.
ERIK ELLESTAD
Savoy Stomp, Heaven’s Dog
Erik Ellestad first landed on the cocktail map in 2006 with his blog, Savoy Stomp (www.savoystomp.com) — during his off hours as a tech engineer he began working his way through the classic Savoy Cocktail Book, one recipe at a time. This led to monthly gathering and demonstration Savoy Cocktail Book Nights at revered Upper Haight cocktail hotspot the Alembic since 2008, and bartending at chic SoMa Chinese restaurant Heaven’s Dog since its opening in January 2009. He’s an expert on classic recipes; his technically-minded side informs his precision and sense of balance.
SFBG Where did you grow up, and how did that influence your bartending style and taste?
Erik Ellestad I’m from a small town near Madison, WI. Other than developing my taste for beer, cheese, and Old Fashioned cocktails, I don’t think growing up in Wisconsin particularly affected my bartending. However, the 10 years I spent as a line and prep cook while living in Madison definitely affected both the way I approach cocktails and how I prioritize tasks while bartending.
SFBG What’s your area of expertise or obsession?
EE Pre-Prohibition American beverages. Almost all my real favorite cocktails go back to the 19th and early 20th centuries, or before.
SFBG What do you drink most during off hours?
EE To be honest, now that I’ve nearly finished the Savoy Cocktail Book Project, I’ve been taking a bit of a break from drinking cocktails. You’ll most often find me drinking esoteric beers or interesting wines.
SFBG What cocktail is exciting you lately?
EE I try to learn a new cocktail or perfect an old one every week just so I can have an answer to the inevitable cocktail nerd question, “What have you been working on lately?” This week I was inspired by Leopold’s Navy Strength Gin to perfect the Inca cocktail:
3/4 oz Leopold’s Navy Strength Gin
3/4 oz Dolin Dry Vermouth
3/4 oz Carpano Antica Italian Vermouth
3/4 oz Manzanilla Sherry
1 tsp Small Hand Foods Orgeat
1 dash Orange Bitters
Add ice and stir until well chilled. Strain into a small cocktail glass and garnish with an orange twist.
SFBG Favorite off-hours food or drink hangouts?
EE I live in Bernal Heights, so the places I get to most often are in the neighborhood: Gialina for pizza, Papalote for burritos, Front Porch for soulful American food, and Ichi Sushi, for, well, awesome sushi. If my wife and I are splurging, we’ll go out to Bar Tartine, Bar Jules, or Commonwealth. Other than the bars I work in, Rock Bar, Royal Cuckoo, Glen Park Station, St. Mary’s Pub, and Wild Side West are the bars I’m most likely to be found in.
SFBG Your bartending playlist?
EE The core of my playlist at Heaven’s Dog is the box set of Stax-Volt Soul singles from 1959 through 1968.
JEFF LYON
Range
Jeff Lyon has been tending for about 16 years, the last five being at Range in the Mission, where he’s currently the restaurant’s bar manager. Besides a keen love and knowledge of whiskey and tequila, he’s well-versed in music and sets an utterly comfortable tone at his bar with his dry, sly sense of humor.
SFBG Where did you grow up, and how did that influence your bartending style and taste?
Jeff Lyon I was born in Long Beach, CA, but bumped around CA until I was 20, then moved to Minneapolis to become a rock star with my brother. In order to fund our impending international success (ahem), we waited tables, but I noticed bartenders had way more fun than waiters. So I watched what they did and asked a lot of questions. Eventually I lied and told my boss I knew what I was doing, and they let me behind the bar. Minneapolis influenced my bartending style in that I picked up a strong work ethic. It wasn’t about “mixology” — it was about being nice, working clean and fast, having fun.
SFBG What’s your area of expertise or obsession?
JL I’m a whiskey guy and Bourbon is my favorite, but right now I’m really excited about the wine-based world of vermouth, sherry, and Madeira. I wouldn’t call it an area of expertise, but I find the variety and subtlety of this stuff endlessly fascinating. Who needs crazy tinctures, bitters, and infusions when you can simply pour a Barolo Chinato over a big chunk of ice? Done!
SFBG What do you drink most during off hours?
JL I drink more beer and wine than anything else.
SFBG What cocktail is exciting you lately?
JL I’m proud of a cocktail I do called Dante that’s inspired by the sazerac’s “whiskey, sugar, bitters and a rinse” structure. I stir up Angel’s Envy bourbon, Perucchi Blanc vermouth, and Rothman and Winters Pear Orchard liqueur to provide sweetness, and Peychaud’s to balance it out. Standing in for the absinthe is a generous rinse of St. George Spirits pear eau de vie.
SFBG Current favorite off-hours hangouts for food or drink?
JL More often than not, I go to dive bars. I do my share of cocktail R&D right in my neighborhood — Wo Hing and Locanda are rockin’ it. Beretta is always great. Outside the neighborhood I love the usual suspects: 15 Romolo, Alembic, Bar Agricole, Comstock. The great thing is that there are so many bars raising the standards, even dive-y bars are making better drinks.
SFBG Your bartending playlist?
JL If I could have a night full of Bill Withers, Django Reinhardt, and Thelonious Monk, balanced with Nirvana, The Beatles, and Led Zeppelin, I could smile through just about anything.
AURORA SIEGEL
Hotsy Totsy, Dogwood
A true veteran of cocktailia, Aurora Siegel has been tending bar for the better part of 17 years. Having worked as a GM and beyond, she deeply understands service and the full restaurant-bar experience. Years at North Beach classic Rose Pistola honed her skills in numerous aspects of management and bar service, and she’s quite the cook herself (she makes a mean kimchi). You’ll currently find her rocking the East Bay at Albany’s Hotsy Totsy and Oakland’s Dogwood.
SFBG Where did you grow up, and how did that influence your bartending style and taste?
Aurora Siegel I grew up in Hawaii where hospitality is key and a cold refreshing drink while caressed by a light breeze makes all feel right with the world. That background influenced my style on many levels, hospitality being the most important. I believe if you don’t truly like serving people you shouldn’t because it always shows. I happen to love it. The drinks I tend to create are often light and refreshing: four dimensional, not eight; balanced but not too complicated; drinks you can make in under a minute — with a smile, of course. So you can sit back and say all is right with the world, even without the tropical breeze!
SFBG What’s your area of expertise or obsession?
AS My obsession is balance. Balance of sight, smell and of course taste. I’m often making ingredients to help me meld balance with speed such as my own home-brewed ginger beer, tonic base, and falernum.
SFBG What do you drink most during off hours?
AS Pisco sours: I just love ’em! Or a good sazerac, negroni, or Old Fashioned. I like trying new drinks but a well-made classic will almost always win out in the end.
SFBG What cocktail is exciting you lately?
AS Robert Hess’ Trident [with sherry, Cynar, aquavit, peach bitters]! I think it’s one of those drinks that will go down in history.
SFBG Current favorite off-hours hangouts for food or drink?
AS Three of my favorite spots are Comstock for the whole package: good late night bites, great drinks, and real bartenders! Madrone on Divisadero: nice staff, good drinks, and unique music. Or Tony Nik’s in North Beach, where the staff are true pros and drinks are good, too.
SFBG Your bartending playlist?
AS Anything from the ’80s just gets my hips shaking, but I must say we have one of the most diverse and fun playlist at the Totsy. I’m almost always feeling the groove there!
JONNY RAGLIN
Comstock Saloon
A bartender for the past 16 years, Jonny Raglin is an English lit major with a sense of style that includes several evolutions of mustache. He started tending in SF over a decade ago at Stars, then B44, then the early days at Absinthe with Jeff Hollinger, with whom he eventually opened Comstock Saloon in 2010, a haven for classic cocktails in a historic Barbary Coast space with live jazz (and the occasional Gold Rush tune) and honky tonk and classic country vinyl Sundays.
SFBG Where did you grow up, and how did that influence your bartending style and taste?
Jonny Raglin I’m from Oklahoma. It certainly does influence my style of bartending. I’m cavalier, self-taught, hard-working, hard-headed, whiskey-slinging, whiskey-drinking, a lover not a fighter — except when fighting — and the fastest hand in the West!
SFBG What’s your area of expertise or obsession?
JR My obsession is the 9/10ths of bartending that has nothing to do with “mixology.” That is what I try every day to improve upon. Not to say I’ve given up on the drink itself, but I am certainly concerned with what Leary called “set and setting,” i.e. a perfect cocktail can only be had in perfect company.
SFBG What do you drink most during off hours?
JR Margaritas with my wife. I typically order dry martinis at any given bar since its REALLY hard to fuck up cold gin.
SFBG What cocktail is exciting you lately?
JR I’m really digging making cocktails from who I consider to be the two queens of the cocktail in New York: Julie Reiner and Audrey Saunders. I feel like they have a firm grasp of not only the classic cocktail but also the modern palate. I find myself in the Savoy Cocktail Book for inspiration as I have for the past five years or so. And people sure like the Cherry Bounce at Comstock which is a recipe I came up with (made from the juice of house-made brandied cherries).
SFBG Favorite off-hours food or drink hangouts?
JR To me the best place to eat and drink in SF is Cotogna. God bless the Tusks [Michael and Lindsay] for their little trattoria a block from us at Comstock!
SFBG Your bartending playlist?
JR When Booker T. and the M.G.’s comes on, I’m the fastest bartender on the planet. On Friday lunch at Comstock, we play Buddy Holly radio on Pandora. It’s a bit of a sock hop with bow ties and suspenders, giving away lunch, selling booze… and fun!
STEVEN LILES
Smugglers Cove
Tending bar since 1997, Steven Liles dons a Hawaiian shirt and mixes it up tiki-style to exotica tunes at the Cove, after having spent years crafting cocktails at fine dining spots like Boulevard and Fifth Floor. Besides his stylin’ wardrobe and hats, Liles has his own 1930s home bar, an extensive music collection (start asking him about ’60s soul), and is well-versed on classic recipes and spirits distillation.
SFBG Where did you grow up, and how did that influence your bartending style and taste?
Steven Liles I was born in Compton, California, but mainly grew up in Lancaster, in the Mojave Desert. So my style is dry, like my humor. Growing up in California with all of its diversity has developed a sense that I should explore the different facets of my career as much as possible. I am defined by the desire to expand the definition of myself.
SFBG What’s your area of expertise or obsession?
SL I’ve never been the type to focus on one particular thing as a bartender. I prefer a more rounded approach. Working at a rum-centric bar is fun and fascinating, but I also pay attention to other spirits and styles of tending bar. I love pisco, gin, Calvados, and so many other amazing spirits with amazing stories.
SFBG What do you drink most during off hours?
SL It varies. My go-to cocktails are the martini and negroni. I love a glass of champagne — or a bottle. With so many great cocktail bars, I always try out new ideas that bartenders are creating. It’s a lot of fun.
SFBG What cocktail is exciting you lately?
SL With 75 drinks on the menu at The Cove, I can’t help but be excited: it is a great challenge. I love making new drinks but that’s not really a big focus of mine. I have a regular, Paul Cramer, that I make original creations for all the time. I don’t bother writing anything down. I find that fun, to just go off he cuff, in a care-free way.
SFBG Favorite off-hours food or drink hangouts?
SL I love Maven, Comstock Saloon, AQ, Heaven’s Dog, Jasper’s, Wo Hing, Bar Agricole. There are so many more.
SFBG Your bartending playlist?
SL Sam Cooke’s “Good Times” is a great bar song to me: “We are going to stay here ’til we soothe our souls, if it takes all night long.” That’s perfect.
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