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)

David Nepove

With a flick of his wrist and a charming smile, David Nepove will whip you into a frenzy with wildly tasty drinks like a Tangerine Gingersnap or a Broken Dream (recipe follows below).  As Vice President of the US Bartender’s Guild, his experience and expertise are astounding and apparent in his creative concoctions.  He shared his mixology philosophy with Haute Living.

“Never sacrifice the quality of your ingredients. Use only the freshest juices, highest quality liqueurs and your favorite spirits. Balance is key, too sweet and it becomes cloying. Work with different sugars and citrus juices to find the perfect balance.

Make a drink the way you like it. Recipes are only guidelines. There is no “right” way…”

You can find David at Waterbar (399 The Embarcadero) starting in mid-March where he will continue to amaze, astound and inebriate.

Recipe for Broken Dream

2 oz Knob Creek

½ oz Sweet Vermouth

¼ oz Maraschino Liqueur

¼ oz Amaro Averna

Dash of Angostura Bitters

Method: Stir (Do not shake)

Garnish: Garnish with Brandied Cherries (not maraschino)

Scott Baird

A master of the mixology craft, the co-owner and manager of 15 Romolo (15 Romolo Pl.) and founding partner of cocktail consultant duo, Bon Vivants, Scott Baird will have you drinking, delighting and downing delicious creations at his bar. With a philosophy of what’s good is what’s local and fresh, inventive cocktails abound and abound aplenty. Recent libation inventions include the Hickory Dickory Dock made with Pig’s Nose 5yr, Cointreau Noir, Picon Club, ginger beer, lemon, sweet cream, and nutmeg or a Shotgun Squirrel made with vanilla infused Old Grand-Dad, Cointreau Noir, Nocino and lemon, amongst others. Hell, with names like those, try them all! A drink a day keeps the doctor away?  Probably not, but with Scott as your mixologist, you wont be able to help yourself.  Plus, on request he might just muddle some fruit in your drink. That’s healthy, right?

Jeff Hollinger

Author, Manager, Mixologist.  All of these are titles that Jeff Hollinger of Absinthe Brasserie and Bar (398 Hayes St.) holds.  Jeff co-wrote a book entitled, The Art of The Bar, in 2006 and shot into the San Francisco cocktail hall of fame with barroom artistry and imagination that only a true master can put into words. Inspired by classic cocktails, Jeff has added his own twist, blazing a virgin path and creating the newest classics in his wake. By utilizing fresh herbs, syrups made from scratch and unique ingredients, a simple cocktail made by Jeff transforms into liquid poetry on the lips. Jeff also offers “Bar School”, where he teaches patrons a little something about mixing a damn-fine cocktail. Belly up to the Absinthe Bar for fun or for an education; either way you are in for a little taste of boozy heaven.

Reza Esmaili

Reza Esmaili doesn’t consider himself a mixologist.  That would be far too limiting. Instead he prefers to refer to himself as a “Bar Man” because a bar man is undoubtedly the coolest guy in the room. With 20 years experience in hospitality, this food and drink dynamo identifies the experience of his patrons as his number one concern, “A well executed bar program is an integral part of the guest experience”. When he is isn’t cultivating the cuisine scene is SF or taking excellent care of his guests at San Francisco hautest new Tiki Bar, Smuggler’s Cove (650 Gough St.), he is serving as President of the US Bartender’s Guild alongside his good friend David Nepove. In fact, when told who else had made this Haute 5 List he responded with, “I consider each one of them a mega-talent and a friend”. How’s that for class-act hospitality?  Try a little something sexy Reza has been working on below and never look at Snoop Dog the same way again.

Recipe for Gin and Juice Chanteuse

½ oz. Beefeater 24 Gin

¾ oz. Chartreuse VEP Yellow

½ oz. Honey Syrup (3:1)

½ oz. Lemon Juice

1 ½ oz. Prosecco

Long Orange Twist

Method: Shake all ingredients except Prosecco.  Stir in Prosecco and strain into champagne flute.  Garnish with long orange twist.