Blending Perfection: Haute 5 Mixologists in San Francisco

Any way you mix, muddle or shake it, Mixologists are valued and appreciated members of the what’s haute fraternity because they tickle our taste buds with inventive and alluring alcoholic treats. A night out on the town is perfected only once you have a creative cocktail in your grasp.  In a city with such carefully concocted cuisine, it’s only natural that a perfectly crafted beverage should be served right along side. The five fine gentleman included in today’s Haute 5: San Francisco Mixologists guarantee fine flavors, good spirits and luxe libations.

H. Joseph Ehrmann

H. Joseph Ehrmann, better known as H., became a household mixologist when he revamped one of the oldest bars in San Francisco to create Elixir: A bar known for quality, panache, and perfect drinks. Not only is he a master of his craft, he also founded Cocktail Ambassadors consultancy and works as the brand ambassador for Square One Organics Spirits. His mixing philosophy is all about utilizing first-class, fresh ingredients. Luckily for him, we live inside a culinary cornucopia where every block offers seasonal and organic produce. H. told Haute Living that lately he is digging Campari as an ingredient and is working it into creations for the season. He’s even given us a recipe for a Winter Sour starring his main man. If you need him, or a Winter Sour (I know I do!), he can often be found behind the bar at Elixir (3200 16^th St.) where he will give you a reason to enjoy drinking again. Like you needed one.

Winter Sour

1oz Campari

1.5oz Meyer Lemon Juice

1.5oz Clover Honey Syrup

2. inches of fresh rosemary

1 oz of egg white

In a mixing glass, strip the leaves of 2 inches of rosemary and muddle lightly. Add the Meyer Lemon Juice and egg white and dry shake for 5 seconds. Add the Campari and honey syrup and fill with ice. Shake well for 10 seconds and strain up. Garnish with a few petals of rosemary or a short stem.

Alternate prep (better for bar or event service): Prepare a Rosemary Clover Honey Syrup by cooking 9oz of rosemary in 2 cups boiling water for 4-5 minutes. Add 2 cups Clover Honey, remove from heat and stir to consistency. Use 1.5 ounces of this instead of straight clover honey syrup

Out of Meyer Lemons? Use 2/3 lemon juice and 1/3 orange juice (1oz lemon, .5 orange = 1.5oz juice)