We here at Submerge feel that we have a lot in common with Sacramento Cocktail Week. For instance, we were both born right here in Sacramento in 2008, and we both also really love booze, our local bar scene and all of the characters that make it up. And sure maybe that’s where the similarities stop, but our point here is that because we’ve been attending and/or writing about Cocktail Week events since that first year, and because we have a good grasp of who’s who in the bar scene, we think we’ve got enough authority to proclaim that this year’s Cocktail Week might just be the best one yet. Here’s why.

For one, it looks to us like there is a more streamlined calendar of events this year (we tallied around 15 total on Sacramentococktailweek.com as of writing this), which is nice, because it gets exhausting trying to make it to too many themed parties (also, our poor livers!). And secondly, the panel that oversees things at SCW these days—dubbed the “Cocktail Collective”—is full of heavy hitters that we would trust to pour us anything: Kimio Bazett (co-owner of The Golden Bear, Hook and Ladder, Bottle and Barlow, etc.); Jason Boggs (co-owner of Shady Lady Saloon, B-Side, Sail Inn, etc.); Matt Nurge (co-owner of The Red Rabbit); Brad Peters (beverage director of Paragary Restaurant Group and President of USBG Sacramento chapter); Joe Anthony Savala (one of the original co-founders of Cocktail Week); and the list goes on and on.

This year, SCW runs for five-days, Aug. 14–18, and again goes down at various “featured” bars as well as others that host official “pop-ups” throughout the week. In the interest of keeping things brief, we’re going to focus on the featured events, so be sure to check out SCW’s website or Facebook page to check out the many awesome pop-ups.

Bottle and Barlow kicks things off on Aug. 14 with “The Dude Imbibes.” Think White Russians, mini-bowling, The Big Lebowski themed drinks and a costume contest. On Aug. 15 Hook and Ladder is hosting “The Tavern on the Green.” Play mini-golf, enjoy “golf course bites” and themed cocktails, win prizes at the hole-in-one contest. Red Rabbit takes over on Aug. 16 with their annual “It Takes Two to Tiki” party featuring delicious tiki and tropical concoctions from some of Sac’s best bartenders and more Hawaiian shirts than you’d ever want to see. On Aug. 17 SCW’s main event, the annual “Cocktail Competition,” hits Harlow’s with teams from eight local bars pitted against each other in a head-to-head, single elimination tournament. On Aug. 18 Cocktail Week ends in style on the Sacramento River Train for the Sacramento Bartenders Guild’s “Wild West Cocktail Extravaganza,” with live music on the train, plus drink specials, food and more.

Have a fun Sacramento Cocktail Week and remember, never drink and drive, and please be safe.

From Star Wars-themed cocktails to bartender showdowns, the 8th annual Sacramento Cocktail Week (formerly Midtown Cocktail Week) runs from Aug. 17 to 22, 2015, with various themed events happening at bars and restaurants throughout the city. Here are eight Cocktail Week events that we think stand out, but there are many more. For a full rundown, visit Sacramentococktailweek.com.

1) Old Fashioned Competition at Block Butcher Bar. Monday, Aug. 17 at 7 p.m.

Seven local bartenders battle it out to see who can sling the best Old Fashioned. Billy Ray will be guest bartending and MCing.

2) Liquor on the Front, Poker in the Rear at Bottle & Barlow. Monday, Aug. 17 at 6 p.m.

Step into the Bottle and Barlow Casino, Resort and Martini Bar with two poker tables, blackjack, roulette, dice cups, raffles, prizes and “trashy dive drinks made delicious with The 86 Co. spirits.” Admission is free.

3) Sac USBG’s SCW15 Capitol Games at California Auto Museum. Tuesday, Aug. 18 at 6 p.m.

Join our local chapter of the U.S. Bartender’s Guild as they host an extravaganza with cocktails, live music, food trucks, fun games and quite possibly best of all, a 27-foot Airstream turned into a craft cocktail bar! $10 pre-sale, $15 at the door.

4) Star Bars at Coin-Op Game Room. Tuesday, Aug. 18 at 9:30 p.m.

Sip on Star Wars-themed cocktails and play vintage video games all night. A true nerd’s wet dream! Costumes are not required but are highly encouraged.

5) Cocktail Competition: Sacramento Punch-Out at Harlow’s. Wednesday, Aug. 19 at 6 p.m.

This is it. The main event for the bragging rights. An annual cocktail competition where eight teams from local bars compete in a head-to-head, single-elimination tournament where randomly selected cocktails are made out of one well. $10 pre-sale, $15 at the door.

6) How Chronic Is Your Gin & Tonic at LowBrau. Thursday, Aug. 20 at 3 p.m.

Check out this free educational seminar on hop syrups and bittering agents with Sarah Shaw from Future Bars, Meryll Cawn from Q Drinks, and Andie Ferman from St. George Distillery. Hands-on syrup making session? Yup! Specials on St. George Botanivore Gin and tonics? You betcha!

7) Cocktail Week Beach Bonanza at Goldfield. Friday, Aug. 21 at 6 p.m.

Enjoy true West Coast hospitality with a beach-inspired cocktail menu, beach boardwalk mini-carnival games and smooth jams from DJ Shaun Slaughter. Admission is free.

8) Kocktails, Kittens & K-9’s at Pourhouse. Saturday, Aug. 22 at 3 p.m.

Front Street Animal Shelter brings their adoptable pets to the bar for this annual event at Pourhouse. Sip on some cocktails, fall in love with your new furry best friend and take them to their new forever home!

Jeffrey Morgenthaler delves into the craft behind cocktails in The Bar Book

Portland’s favorite bartender Jeffrey Morgenthaler doesn’t want to tell you what to drink; he’s more concerned about the technique behind your blended strawberry margarita. The prolific blogger, Playboy contributor, barrel-aged cocktail pioneer and bar manager of Clyde Common in Portland’s Ace Hotel (and, more recently, Pepe Le Moko, Clyde’s quiet, subterranean counterpart) can add “author” to his repertoire after his book with Martha Holmberg, The Bar Book: Elements of Cocktail Technique, was released in June [2014], filling a niche he says had yet to be filled before its debut.

“I just felt like there were a million books about recipes, and half a million books about ingredients, but nobody had done a book about technique,” he says.

In anticipation of Morgenthaler’s scheduled “extra credit” workshop and book signing at Sacramento’s Citizen Hotel during Midtown Cocktail Week, Submerge caught up with the enigmatic barkeep via speakerphone on, of all things, a beer run (“I screwed up on our beer order,” he joked) just two days after Clyde Common took the Best American Hotel Bar Spirited Award at the Tales of the Cocktail gathering in New Orleans.

{Photo by Heidi Bertman}

I was bummed I didn’t get a chance to check out the book before we chatted. I’m sure you cover things like why all of my stuff gets stuck in my muddler when I make drinks at home? I’m thinking I’m just using the wrong muddler…
Yeah, there are essentially two types of muddlers, one that’s used for things like herbs and one that’s used for things like whole fruit. And we talk about both of those types and how to use them correctly. I mean, everyone thinks they know how to muddle but there really is a technique.

I also like how you embrace the blender. I work with a former bar manager, and I don’t think you can get him to touch a blender with a 10-foot pole.
I feel like a lot of bartenders who don’t like blenders have never actually had to work with a blender. I have worked the blender station. I’ve put out literally hundreds of thousands of blended drinks in my life. I mean, who doesn’t like a blended drink, right? They’re delicious. And fun. But it raises a bigger issue. And one of the things I really wanted to do with the book was not pass judgment on any of these techniques. Because drink trends flip so quickly. It was just a few years ago that infusions were the cool thing. And a couple years later, making bitters was the cool thing. And now blenders are not cool, but blenders are gonna be cool again! I wanted the book to be timeless and not tell people what they should drink but how they should make whatever it is that they want. I mean, I don’t care, I have no dog in your fight; if you want to make a blended strawberry margarita, that’s fine with me, I’d just rather you know how to do it the right way. I think the people that are telling others what they should and shouldn’t be drinking are kind of…fuckin’ assholes, you know? [Laughs.] I don’t want to be that guy. Yeah, you wanna make blueberry infused vodka? Fuck yeah, I’ll show you how! It’s easy, you know?

Speaking of trends, you’ve been credited with leading the trend on barrel-aged cocktails, but I’m not totally clear what that is all about.
So, I had this idea to take a whole cocktail, like a large quantity. Not a martini, but three gallons of martini, and put them into a small barrel and let that sit and age in an oak barrel for however many weeks and months, then take it out of the barrel, and stir it and serve it. It was just this silly little idea I had, but it’s oddly enough grown into this worldwide trend. There are bars literally all over the world…like, I had these people come into my bar and they own a bar in Singapore, and they brought me samples of their barrel-aged cocktails. It’s super surreal!

Who did you write the book for?
Really, everyone. I didn’t want to limit this thing to professional bartenders. I wanted to give all the secrets, whether you’re a beginning bartender or a bartender who’s been doing it for a while or somebody who just wants to make drinks at home, I wanted it to be accessible to everyone, but engaging and interesting enough to people on sort of both ends of the spectrum. You know what I mean?

I totally do. The only reason I’m asking is, sometimes your blog seems geared toward bar professionals, but mostly it seems applicable to anybody. You don’t go over anyone’s head…
Yeah, I try to keep my tone sort of…kind, because people might be reading it who don’t know. I think there are enough people who want to talk down to people. I try to keep it engaging to people that are very well versed at this stuff, but also without leaving anybody behind. And that’s what I wanted to do with the book. There are definitely some advanced techniques for bar professionals, but there’s basic stuff. Like, how do you use those clamshell hand juicers? That’s been one of the big ones.

{Photo by David Reamer}

When you started to write, was it, “these are the things I’ve learned and should be out there,” or was it more a response to the rise of the craft cocktail movement?
No, actually, it was sort of a way to help myself. What I really wanted to do was I wanted to connect with other people so I could learn more. I was in a really small town. When I started bartending, I was in Eugene, Oregon. So there’s nobody there who’s going to teach you how to do this stuff. Half the population is binge-drinking college students and the other half is blue collar farmers and stuff who just drink beer. So if you’re me and you’re interested in this type of stuff, you don’t have a lot of people who are going to teach you, especially not in the late-‘90s. I had to do a lot of stuff myself. I wanted to have an online presence so I could reach out and connect with people that would teach me, and also pay it back a little bit by teaching others. Which has always been really important to me, sharing what I’ve learned. Because I remember what it was like to be a kid in a bar in a college town that didn’t have access to information. It’s always been really important to me to share what I know with other people.

If you had to recommend something for someone at home, maybe the top five things they should have?
I really think—I get that a lot, what are the five bottles that people should have—it depends on what you like. There’s no point in telling you that you should get a bottle of scotch if you don’t like scotch. But I think if you’re only going to have five bottles, it’s important to have a range. Unless the only thing you like is vodka, in which case, get five bottles of vodka. But if I were going to do only five bottles for myself, I’d probably have a bottle of vodka, a bottle of gin, a bottle of aged rum, a bottle of silver tequila and maybe a Cointreau or something, one of the more common liqueurs you would use. But again, it would depend on what kinds of drinks you like to drink at home.

What about tools?
Well, that can get pretty crazy pretty quick.

That’s what I was thinking. Apparently I need two muddlers!
Well, one of those muddlers is going to be on the end of your spoon. So if you get the right spoon, you’ll have bought a muddler already. And one thing you can do, for a really cheap muddler, get yourself a French rolling pin, and just cut it in half. And then just kind of sand down the edges a bit. And then you have two muddlers. What does a French rolling pin cost, 12 bucks? That’d be a really easy way to get two really great muddlers. You could split it with a friend if you wanted to be budget conscious. The muddler I use, that I purchased, is essentially half a French rolling pin.
Uh… in fact, that should be my next blog post. How to cut a French rolling pin in half. I’m going to do that.

You are welcome.
[Laughs.] I’m learning stuff here!

But I did notice you haven’t blogged much recently. Has the book been the main focus?
The book has been keeping me really busy. I just haven’t had a lot of time to write. Which bums me out. I never want to give up on my website, but I certainly don’t have the time to write. I’m also writing for Playboy…

I did see that! How did that come about?
Honestly, I have the most charmed life. It’s so weird. You’re gonna hate me, but they just called me up and said, do you want to write for us. Which is how I got the book deal; I mean, everything just seems to sort of fall in my lap. People just call up and say, hey do you want this awesome opportunity. Which I shouldn’t really repeat because I know it’s super obnoxious, but that’s what happened, they just called me up and said, do you want to write for Playboy, and I said, yeah, who wouldn’t?

Don’t miss Morgenthaler’s live presentations and chat about The Bar Book in the Metropolitan Terrace of the Citizen Hotel Wednesday, Aug. 20, 2014, as part of the Education segment of Midtown Cocktail Week. The event is from 5 to 6 p.m. and is $10. For more information, visit Midtowncocktailweek.org/education.

The Red Rabbit Kitchen & Bar is one of the driving forces behind Sacramento’s rise to craft-cocktail prominence

When Imbibe magazine listed Sacramento as one of the top 10 “places to visit in 2013” because of its surging craft-cocktail culture, it seemed as if by some divine alchemy the local drink scene finally made it onto the radar of cocktail enthusiasts on a national level.

At the crux of the movement promoting the local hand-crafted dram is The Red Rabbit Kitchen and Bar, where you’ll only find cocktails created from the ground up—homemade syrups, freshly squeezed juices and ingredients like fresh, hand-muddled herbs join the party in the glass.

“This year we’ve had a lot of national, and some international, focus on Sacramento as being a legitimate cocktail town,” says Matthew Nurge, one of the restaurant’s partners. “To be mentioned now in the same conversation as Portland, as Seattle, as New York and San Francisco is awesome.”

When longtime friends Nurge and Sonny Mayugba (chef John Bays is also a part owner) opened the doors to their hare-themed restaurant in February 2012, their vision was simple: to create a chill environment where cocktail nerds and neophytes alike could luxuriate in high-quality food and drink.

“The whole idea behind this restaurant is we wanted to do kind of a sexy upscale atmosphere, but we really wanted the attitude to be casual and easy and simple,” Nurge says. “So the whole idea between both the food program and the bar program is that we come up with simple, delicious, affordable food and beverage. We want to be a neighborhood craft bar, our motto is ‘Raising the Neighborhood Bar,’ so we wanted to have the same casual vibe of a neighborhood joint with some good stuff—good food and drink.”

A sentiment embraced by the cheerful and enthusiastic staff behind the bar.

“We work really hard to make sure that everyone who comes in here feels welcome. There’s a complete lack of pretension that’s in here,” says Christopher Sinclair, Red Rabbit bartender and president of the Sacramento Bartenders Guild. “It sort of oozes out of the walls. I mean from the way that we talk to each other to the way we talk to our customers.”

Christopher Sinclair

Much like the “farm-to-fork” movement that’s filled the bellies of local foodies, a burgeoning “farm-to-glass” campaign is starting to resonate with those looking to get their quaff on.

“People see beverages the same way they see food,” Nurge says. “They want great chefs using great products and making them great food, [and] they want great bartenders using great products to make great drinks.”

Nurge, a Sacramento native and self-professed “cocktail nerd” cut his teeth in the bar business as a youngster hanging out with his mother while she tended bar at Joe Marty’s on Broadway, but perfected his skills as a mixologist at R15 and The Shady Lady Saloon.

Boasting an eclectic roster of spirits, the cocktail menu is a throwback to the fine art of cocktail-making that was the hallmark of the pre-prohibition era.

“Some of them are from old recipes dating back to the 1800s and some of them are kind of modern twists on some of those,” Nurge says. “It’s kind of an amalgamation of that, some are mine, some are stolen, some were lost to history.”

Nurge credits partner Mayugba, yes, the same Mayugba that put out the seditious zine Heckler back in the day, as the “super-connector” for bringing together a brilliant cast of restaurant and bar industry talents—including longtime chef John Bays, who honed his culinary chops in the kitchens of heavy-hitting restaurants like Mulvaney’s B&L, Morton’s and Rio City Cafe.

“I’ve never known anyone in my life who can get things done as easily as he can, he just says things and makes them so,” Nurge gushes about Mayugba. “There’s almost something magical about it, he puts it out there and it just happens. So, Sonny put us together, basically.”

Matthew Nurge

The cocktail menu is an exercise in restraint—you won’t find an encyclopedia-sized treatise of offerings—mixed with cheeky nods to social movements (Harvey Milk punch), historical references (Krakow salt mine) and literature, like the trio of tastings inspired by Chuck Palahniuk’s Fight Club.

“First rule of ‘flight club’ is you don’t talk about it,” Nurge jokes. “The ‘flight club’ is just a simple idea I had to help introduce people to things that maybe they haven’t tried before. It’s an affordable way to try new things or to try things that you already love. The price is ridiculously low. I mean it’s $15 for three tastes and some of the stuff you might get in there is $15 a pour on its own. It’s a fun way to get people to try new stuff; that was my intention, anyway.”

Nurge adds that bartender culture also served as inspiration for one of the libations on the Red Rabbit menu.

“With the ‘buck hunter,’ the style of cocktail is a buck (a class of cocktail that mixes ginger beer or ginger ale with citrus and spirits) and Buck Hunter is a video game that bartenders like to play,” Nurge says. “For whatever reason, I don’t know why [Buck Hunter], somehow became synonymous with bartenders.”

With Midtown Cocktail Week quickly approaching, another reason for the nod to the local liquid culture by the editors of Imbibe, Nurge and the rest of the Red Rabbit contingent are planning a bevy of activities surrounding the fete. From a competition that takes its inspiration from the three-legged races of family reunions and picnics, involving a suit in which two bartenders will literally be attached at the hip, to a pop-up event demonstrating the talents of its drink-slinging employees, the Red Rabbit is gearing up for the alcohol-infused festivities.

“On Sunday, Aug. 25, 2013, we have an event called ‘Best in Show,’” Nurge says. “We’re the last event, and the last event tends to be kind of what we’ve dubbed the closing party. It’s sponsored by Maker’s Mark, and we’re doing a blue ribbon county fair meets pig roast event, so we’ll have carnival games and prizes and a nice, big, fat pig roasting in a box.”

At the core of the Red Rabbit’s bar program is a dedication to quality ingredients, but it’s the partners’ belief in, and commitment to, the ideals surrounding the locavore movement that extends beyond the bar and spills out onto just about every facet of its business model that makes it so distinctive.

“We have a program, the employee incentive program; not that anyone’s made too many dollars from it, but every employee here is actually a part owner,” Nurge explains. “So the employees collectively own five percent [of the business].”

The partners are looking to expand the reach of the hare; Nurge alludes to a possible expansion effort into “The Kay” district and hints at even breaking with a few craft-cocktail traditions when Sinclair suggests the addition of milkshakes to the menu.

“That means we need a blender,” Nurge retorts. “I’ve been on a no blender rule for like eight years. When the whole cocktail resurgence started, everyone who thought they knew something, thought they knew everything, so all of a sudden there were all of these new rules. You know, like no one makes Long Islands, no one carries Jägermeister, no one has a blender, no one carries Red Bull or blue Curaçao.”

“Jäger’s actually great. Bros don’t shoot it anymore,” Sinclair chides. “Fireball took over, so now it’s socially acceptable to drink Jäger.”

After surviving a year in one of the toughest businesses to break through in, as well as a nasty smear campaign by a disgruntled Yelper, the Red Rabbit endeavors to follow in the footsteps of its block mates, notably, Harlow’s and Centro.

“I think we just have a rad concept. We have good product, at what I believe is a good value, and we have good people that work for us,” Nurge says. “That’s a big key to the success of this business.”

Nurturing the talent in its ranks, while looking to spread the gospel of the Sacramento craft-cocktail scene, Nurge is thrilled by, and, most importantly, supports his employees’ desire to travel the world in search of inspiration—from competitions in Chicago to Puerto Rico.

“I get to meet awesome bartenders and see what they’re doing outside of just our little bubble,” Sinclair says. “It also allows me to spread the good word that is Sacramento and get people really, really excited about coming here and getting excited about seeing this place and bring sort of the appreciation the city deserves, as well as this restaurant.”

The philosophy of craft doctrine also appears to be spilling out into the corporate market—with franchises like Disney and Applebee’s serving up their own craft-inspired cocktails on their respective menus. The movement looks like it’s gaining some serious mainstream credence.

“That’s why T.G.I. Friday’s has craft cocktails on their menu now,” Nurge explains. “It’s everywhere, it’s spreading, but in a good way. It’s a pain in the ass—just ask Carlos over there—to juice for five hours a day, but the end result in the product is irreplaceable.”

Best in Show, The Red Rabbit’s official Midtown Cocktail Week event, will take place from 1 to 4 p.m. on Aug. 25. Admission is free. For a full list of MCW events, go to Midtowncocktailweek.org.

Midtown Cocktail Week 2013

Welcome to our annual Midtown Cocktail Week edition of Submerge Your Senses! This year, MCW’s theme is “Welcome to the Show,” and it all goes down from Wednesday, Aug. 21 through Sunday, Aug. 25 at various establishments in the downtown and Midtown areas. Read on to learn about some of the great scheduled parties, events and classes. For more information and to register for many of the events, visit Midtowncocktailweek.org.

Let’s all raise a glass to the hardworking people who put on all the wonderful MCW events year in and year out, and especially to our local restaurant and bar industry workers. Cheers to you! And remember folks, please don’t drink and drive. A cab is always just a call away. Hit up Yellow Cab of Sacramento at (916) 444-2222, or heck, they even have an app for iPhones and Android devices, so really there’s no excuse not to get a cab. Have fun out there and be safe, you imbibers, you!

SEE: The Big Show Cocktail Competition at LowBrau • Aug. 21, 2013

One of the main highlights of Midtown Cocktail Week is always the cocktail competitions. Sort of a who’s who of local bartending talent, these events are extremely exciting and entertaining to watch as the best mixologists in the area battle it out for the highly coveted top spot. The competitions tend to get super crowded and hit capacity and/or sell out real quick, so be sure to get your tickets nice and early for “The Big Show,” as it’s being dubbed, on MCW’s opening night, Wednesday, Aug. 21 from 6 to 9 p.m. at LowBrau (1050 20th Street). Tickets are $10 apiece and are available on Midtown Cocktail Week’s website.

TASTE: Get Local Favorite Recipes Online and Make ‘Em at Home

Experimenting with cocktails at home can be fun, albeit sometimes frustrating when things don’t turn out as tasty as they do when your favorite local bartender makes them. It always helps to have a nice place to start when looking to get your home mixology experimentation on. So, for a bunch of local favorite cocktail recipes, head to Midtowncocktailweek.org/recipes to get the inside scoop on how to make drinks like the Buffalo Buck, Romeo and Violet, Honey Badger and the Berry 75. Some are complicated, some are simple, all are delicious. Hit up a local farmer’s market or grocery store for fresh fruits and produce and then stock up on booze from Total Wine or BevMo. Invite some friends over, get to mixing and you’ve got yourself a party!

TOUCH: Get Hands-On at Midtown Cocktail Week’s Various Classes • Aug. 22–23, 2013

One of the coolest parts of Midtown Cocktail Week is how hard the organizers strive to provide quality educational classes for both the public and area bartenders. The lineup of classes this year is exciting, with many unique themes and knowledgeable educators and speakers to help up your cocktail game. All of the classes are jam-packed into two days. On Thursday, Aug. 22, the class lineup is as follows: From 10 a.m. to noon is Soda Fountains and The Cocktail Process presented by Artisnal Spirits; from 12:30 to 1:30 p.m. is Japanese Bartending & The Art of Omotenashi presented by Suntory; from 2 to 3 p.m. is The Rise and Fall and Rise of Tiki & Exotica presented by Bols; from 3:30 to 4:30 p.m. is MCW 2013 Presents David Wondrich, sponsored by Bols; and wrapping up the Thursday classes from 5 to 6 p.m. is World Peace Through Whiskey: One Dram at a Time! presented by Laphroaig and Ardmore. Friday’s class lineup looks like this: From 10 to 11 a.m. is The Drunken Botanist presented by Artisnal Spirits; from 11:30 a.m. to 12:30 p.m. is Bad Cocktails Gone Good presented by Diageo; from 1 to 2 p.m. is Rum in the Americas presented by Denizen Rum; from 2:30 to 3:30 p.m. is American Whiskeys presented by Diageo; and from 3:30 to 5 p.m. is the final educational event, English Gins sponsored by Pernod Ricard. All classes require pre-registration and cost $5.00 to attend. They are all taking place at the Citizen Hotel (926 J Street) in either the Quorum Room or the Scandal Lounge.

HEAR: Bestselling Author Amy Stewart On Her Book The Drunken Botanist • Aug. 23, 2013

New York Times bestselling author Amy Stewart knows a thing or two about plants. Her sixth and latest book, The Drunken Botanist, combines her lifelong interests in botany and well-made cocktails. According to Drunkenbotanist.com, “The book explores hundreds of plants that are fermented, distilled, macerated, infused, mixed and otherwise made into drinks.” Since publishing her first book, Stewart has been on NPR’s Morning Edition and Fresh Air, she’s appeared on CBS Sunday Morning, Good Morning America and the PBS documentary The Botany of Desire. She’s also written for New York Times, the Washington Post and many other newspapers and magazines. What are we getting at, here? Stewart is legit, and she just so happens to be making her way to Sacramento to speak at one of Midtown Cocktail Week’s many educational events. Got a green thumb? Like craft cocktails? Make sure to catch her on Friday, Aug. 23 at the Citizen Hotel from 10 to 11 a.m. Visit Midtowncocktailweek.org/education for more information.

Bartender Andrew Calisterio on why Sacramento should be proud to be a “cow town”

Words by Anthony Giannotti

Sacramento has been labeled by many in larger metropolitan areas in California as a “cow town.” While this may or may not be true on many levels, the fact that we are surrounded by some of the best and richest farmland in the country is undeniable. Andrew Calisterio, bartender at Grange Restaurant and Bar, thinks we should embrace this “cow town” label.

“I grew up in rural Elk Grove before the whole tract home thing,” he says. “We had cows in my back yard. My family always had a garden and fresh food. Farm to table has always been a part of my life.” Growing up with a garden has definitely helped him know exactly what to do with the amazing produce we have around here. Calisterio continues, “We have tons of fresh ingredients. Look at all the citrus here. Don’t just put it on the side of the glass to make it look pretty, put booze in it and shake it up!”

Not only has Calisterio devoted his life to Sacramento and the fine local produce, but he is a big advocate of knowing what to do with it. He is one of the founding members of the Sacramento chapter of the U.S. Bartenders’ Guild–a national organization “of beverage service professionals dedicated to the continued refinement of [their] craft,” according to a mission statement on the USBG website. Calisterio makes no illusions of how important he thinks keeping up and furthering industry people’s knowledge is, “The education is what helps create and expand our creativity.”

It’s not just cocktails and shakers for Calisterio. He is also one of the key members in the resurrection of the Sacramento brewery Ruhstaller. “Ruhstaller was a brewery in Sacramento 130 years ago, started by Captain Frank Ruhstaller. I get to sell a really good beer to people in the industry, my friends.”

I got to catch up with the local advocate over a glass of whiskey, which of course he blended, to talk more about Sacramento and cocktails.

How did you start bartending?
I started this whole thing with coffee. I really enjoyed making things. I was 16 working at Starbucks. I liked making the things they had set for us, but I always wanted to make something different, something special. The guests wanted the same thing every single day, and to me that was just insane. I would try to work something in that was around what they liked, but pulling them toward something new or different. Eventually I got picked up by Java City, worked my way up the ladder there and came to a point where I could do anything I wanted with coffee. I really wanted to get into spirits. I’ve always been a fan of nice food and cocktails and experiencing flavors. I pride myself on having a good palate.

How did you start at Grange?
I went in applying for a bartending position, and they looked at me like I was crazy because I had no experience. So I asked what was available and they let me be a bus boy. There was no bar-back program there, so I would go behind the bar every chance I could to help, polish glassware, anything I could do to get in. I’d ask way too many questions and bother Ryan Seng, interrupt his conversations with guests to find out what he was doing and how he made that drink. I basically declared myself a bar-back position. One day a bartender didn’t show up. Since I knew how to make all the drinks–I even had two of my own drinks on the menu, and I was familiar with our wine list–I finally got to start bartending.

Grange is known for its affiliation with the slow food movement. Do you try to incorporate any of those principles into your cocktails?
Absolutely. I grew up in rural Elk Grove on four acres. I was in FFA [Future Farmers of America] as a kid, which ended up being beneficial for me when applying at Grange because I had this agricultural background. I knew the farmers that the food at Grange was coming from. When it came to building my cocktails, I wanted to represent the local Sacramento area.

You recently won a couple of cocktail contests. Can you tell us about that?
The big one was put on by Hangar One Vodka. It was a California-wide cocktail competition. I was already familiar with the brand because it is a farm to bottle spirit–right up my alley. A rep came in to ask me to join the competition but said they weren’t stopping in Sacramento. They were going to be in different major cities around California–Los Angeles, San Francisco, San Jose. I was a little offended that they weren’t going to be representing the capital city of California, where so much of California’s produce and agriculture comes from. So I came up with my cocktail and started networking, using social media to let my friends and peers know what I was working on and trying to represent Sacramento.

You are one of the co-founders of the Sacramento Bartenders’ Guild. What is that and what do you guys do?
As bartenders, we go visit other bars or bartenders that we respect and like to see what they are doing and learn from them. It started as this kind of informal gathering and eventually some of us decided to get together and make it formal and official. We wanted the education of bartending to be brought forward. It’s $100 a year, and if you go to just a couple meetings, you’ve already gotten your money back in products and education. We have tastings and training with brands that share their products but also teach us about spirits and what the differences are and help us learn how to use them to our best ability. We are using our connections to gather and share brands and ideas with our coworkers in town. Bar owners and workers get a chance to meet, so whether someone is looking for a job or needs a bartender, it’s just a great way to communicate. All of us are career bartenders, not just some guy who pours shots. We are trying to raise the bar around Sacramento. We have a great cocktail scene here; we just want to always see more out of it and let it shine.

So you think it’s important for bartenders to have extra education, to be able to do more than just give a shot or a beer?
Well even with that, there is a proper shot and a beer pairing, it has value. Sometimes you don’t want a cocktail. Sometimes you just want a shot or a beer. Dickel is a whiskey brand that has become really popular as a shot. Someone decided that that was a good shot to pair with a beer. And the beers aren’t Budweiser anymore. North Coast Company Blue Star is the inexpensive beer on tap now. So the bar is being raised even for just a shot and a beer. Having a vast knowledge of spirits and cocktail ingredients helps you to attract more guests and give them that experience they are looking for when they go out to eat or have a drink. I love when someone comes in and says “Make me something.” My next question is what do you usually like? And I will try to avoid that.

You’re not just a cocktail guy. You are also involved with Ruhstaller Beer…
I was brought on early with this company. I am honored to be able to help with the resurrection of the old Sacramento brand… They asked me to help build the brand because they know I am a social guy. I lug around kegs and talk to people and help with sales. I’m doing the same thing I do every day, but on the other side of the bar. I’m getting the bartenders to try this beer, telling them how good it is and then they buy it for their bars. The company has grown a lot and I help when I can, mostly with social networking or helping pour at events.

Do you ever try to combine your knowledge of beer and cocktails to make a beer cocktail?
For beer week, we had a beer pairing dinner at Grange with some big names from Sacramento. I put together a cocktail that was in the fashion of a shot and a beer, with a twist. I took [Ruhstaller] 1881 and made syrup out of it and made an Old Fashioned using Woodford Reserve. I even used local Sacramento oranges in it. I served it with a shot of beer on the side to help represent the beer. Darell Corti [gourmand and co-owner of Corti Brothers] said it was the best aperitif he’d had in Sacramento. I was so happy, I couldn’t stop smiling. It was a great boost.

What’s involved in a great cocktail?
Balance, first and foremost. I try to balance where the flavors hit on your palate. I generally start with a great spirit or an end result flavor. Or I try to pick out flavors that will work well in the cocktail and pair with the food. Sometimes it’s hard when I really like a certain spirit that has so much great flavor on its own because I’d rather just drink it neat.

Midtown Cocktail Week is coming up. What sort of blowout is Grange doing this year?
Blowout is a good word. Last year was such a success that it was too busy to accommodate everyone in the hall. So this year we will be using the dining room. Grange’s dinner service will come to a screeching halt and be replaced with amazing cocktails and appetizers. The band The Silent Comedy will play. The theme this year is Sacramento, so a little politically driven. At Grange, we are doing the anti-prohibition act. We want people to come out and vote for the cocktails. We are also going to have hometown hero Jayson Wilde come back and guest bartend the event.

Is there anything you’d like to see out of the Sacramento food and cocktail scene?
Sacramento has had a lot of successful people start here and make names for themselves, but they always end up leaving. It’s great when they come back around and visit, but Sacramento needs some talent to stick around. If Sacramento is going to grow or be more successful, we need these people to stay and be a part of this city. I would like to see some of the people from Sacramento that have been successful elsewhere be successful in Sacramento. I enjoy other cities and traveling, but this is my home. I have a lot of friends and inspiration here. We are the capital city in the largest state.

Midtown Cocktail Week will take place at various venues from Aug. 19 through 26, 2012. See what Andrew Calisterio comes up with at the “Repeal Prohibition – High Styled 1920’s Political Rally” event at Grange on Aug. 24, 2012. The event will run from 5 p.m. to midnight. To keep track of other Cocktail Week happenings, go to http://midtowncocktailweek.org/.

Sacramento’s Top Bartenders Talk Brews and Booze

Words by Submerge Staff

We probably don’t have to tell you that Sacramento has many talented bartenders. If you’ve ever sipped on a concoction from the masterminds at places like Shady Lady Saloon, The Red Rabbit, Grange or a number of other joints around town, you know what we’re talking about. Much like the musicians and artists we regularly feature in the pages of Submerge, Sacramento’s best bartenders have an extraordinary amount of passion for their craft and a ton of talent. With the fifth annual Midtown Cocktail Week happening from Aug. 19 through 26, 2012, Submerge decided to catch up with some of our region’s finest mixologists so that you, our valued readers, can learn a little bit about the folks that mix, muddle, shake, stir, garnish and serve your drinks.

Midtown Cocktail Week’s theme this year is “A Spirited Debate” (get it, it’s an election year!), so all of the host venues have come up with “political party” names like the Free Thinkers (Ink Eats and Drinks), Forza Italia (Hot Italian), the Kennedy Conspiracy (Blackbird Kitchen and Bar) and the American Bourbon Drinkers Union (Golden Bear). On Tuesday, Aug. 21 2012 catch these bartenders, as well as a number of others not featured here, represent their respective political parties at the “Super Tuesday” Bartenders Cocktail Competition at Shady Lady. Or, just stop in and say hello to them on any given night and see them in their zone, we’re sure they’d be happy to make you a drink. And hey, at least now you’ll know what they prefer after a long shift so you can buy them a round!

Christopher Sinclair

Representing The Red Rabbit {AKA RR Party}

How long have you been tending bar?
In October, I will have been behind the stick for a decade.

Where can people currently find you serving up drinks?
I work behind the bar at The Red Rabbit Thursday through Monday nights and co-own Coley’s Flask and Co., a cocktail company specializing in private events and cocktail and bar consulting.

After a long shift…shot, beer, cocktail? All of the above?
I’ve got to be honest, I love a crappy beer and a shot of whiskey, or tequila. Honestly Oly [Olympia], PBR or preferably Miller Low-Life makes me feel so much better. I’ve read a ton of responses to bartenders all over the country who have admitted to liking crappy beer like I do that have been super negative and degrading–this sucks. Honestly at the end of a long shift, nine times out of 10, I’m too tired to want to think about the flavor of anything I’m drinking. Of course I geek out and love complex and fascinating wine, beer or other. All I’m saying is at that time I just want cold, refreshing booze.

Favorite bar you’ve ever been to?
It really depends. I have been to a great many bars I have loved and honestly never wanted to leave (despite the bartenders ushering movements). Ranstead Room in Philadelphia is unbelievably cool. It is so sexy and chill in there that just thinking about it now kind of makes me tingle. If you come to my bar on any given night and tell me to surprise you, you will most likely find me giving you the drink that they served up to me. Rickhouse in San Francisco has got to be the bar I’ve been to the most to celebrate anything, for any reason. I have such a great time there every time. Not to mention a ton of Sacramento bartenders have worked behind that bar. The thing that really makes a good bar, though, are the bartenders, not the bar itself. The bar is just a frame, the bartender and the service they provide are the painting. I have been to bars with peanuts on the floor and bars where a well drink costs damn near as much as a car payment, but the only thing that really mattered was the fun time I had. It is because of this that my all time favorite bar has to be The Rabbit. I know, I know. Shameless self promotion and all, but really, the bar staff there not only is super knowledgeable and can whip up a drink made with anything from Sriracha to twinkies or gin. But we all love what we do. We love coming to work and love making people smile.

What drink do you make that best describes your style?
The Daiquiri, classically speaking. It’s a super simple drink, really easy to make with only three ingredients (rum, lime, sugar. No, not whipped cream), and it’s so incredibly tasty. There are so many ways it has been maligned over the years, but the original Cuban drink has to be one of my all time favorites. Its foundation is present in many other popular drinks like the Mojito, Caipirinha, Old Cuban and so many more. It’s such a versatile drink and is so solid at its core that it can play well with almost anything you throw at it. My hope is that my skills are fundamentally sound, while still playful with variables, like this drink.

Photo by Nicholas Wray

Patrick O’Neil

Representing Blackbird {AKA The Kennedy Conspiracy Party}

How long have you been tending bar?
I started tending bar full-time back in 2008. I’ve been in the restaurant business since I was 15 years old. I started off as a busser at a brewery In Southern California where I’m from. Then worked my way to the bar as a bar back by the time I was 18. Something about being behind the bar was exciting to me. I would always try and pour beers and make cocktails even though I was not of age, so I just had to be sly about it. If you got a drink from me back then it was probably an eight count as opposed to the standard four.

Where can people currently find you serving up drinks?
I currently reside at Blackbird Kitchen and Bar. We opened at the beginning of April. I had met Carina Lampkin (chef/owner) a couple times in the months before. I knew that I wanted to come work for her. The name alone sucked me in. So I bugged her for a while and she finally gave me the job. The Blackbird flock is quite a mixed bag of talent. It’s awesome to be able to come to work every day and just get inspired by what Kevin [O’Connor, Chef de Cuisine] and Carina are doing in the kitchen with our food, and it fires me up to create cocktails that are up to the standards of our food, which is very fuckin’ high.

After a long shift…shot, beer, cocktail? All of the above?
I’ll usually walk down the street to Henry’s and order a Bud Light and a shot of Fernet. Which usually leads to more and more of that. The Fernet shots Matt pours over there are huge man. But it’s the perfect cure for busting your ass all night, and if you know you put everything you had into service that night, it’s damn rewarding. After that it’s home to play with the dog.

Favorite bar you’ve ever been to?
My favorite bar has to be The Continental Room in Fullerton, Calif., my hometown. It’s the oldest bar in that city. It’s dark as hell, smells like an old stogie that was lit up probably 40 years ago is still lingering. The booths have the old school button you push that lights up a bulb above your booth to let your server know you’re ready for another. I know I’ve probably pissed a few of them off after a night with my good friend Jameson. Every Wednesday they have an Elvis impersonator who does like three sets a night. And of course the drinks are awesome. They don’t do much as far as modern cocktails, which is what makes it even that much more special. I love when people just do what they want and believe in and if you don’t like it, that’s your problem dude. That “we ain’t changin’ for no one” attitude is what it’s all about. It’s like when you write music. You write what you want to hear, or at least I do. You have to believe in what you do. It might not be for everyone but it will mean everything to some. So many great bars here in Sac also. I’m grateful for all the spots I’ve tended and a huge shout to the guys over at Shady, Jason [Boggs], Alex [Origoni] and Garret [Van Vleck], those guys have been my boys for a long time and working there was what lit the fire for me to want to step up my game.

What drink do you make that best describes your style?
A cocktail I made recently called the “William Tell.” Maker’s Mark, Antica Carpano, Cherry Heerings, Luxardo and orange juice. I was taking light rail to work on a Monday, we are closed on Mondays, so I like to come in and workshop some drinks and see what happens. But I was listening to the Brand New song “You Won’t Know,” and there are some references to William Tell in that song. Got to work and started playing around and all of the sudden I had this cocktail. I was happy with everything in it. Then I threw a slice of green apple over a rock cube and threw a cherry on top of it and there it was in front of me. And the name sealed it. I love when you can take something so simple as a song and use that inspiration to make a cocktail. There is nothing better than a drink that has a story behind it. Guests love to hear that stuff and I love to tell it. Pun intended. William Tell has his legend and I am glad I can pay it my respect.

Jocelyn McGregor

Representing Ink Eats & Drinks {AKA Free Thinkers Party}

How long have you been tending bar?
I’ve been bartending a little over three years.

Where can people currently find you serving up drinks?
I’m pouring, shaking and stirring at Ink Eats and Drinks in Midtown, but if you adventurous, I also run the Lamplighter Bar out at Burning Man.

After a long shift…shot, beer, cocktail? All of the above?
It’s usually a shot of Jameson and a PBR. But if it’s a particularly long and trying day, it just may require a double Jameson and ginger or quite possibly multiple shots of Fireball. Since Ink is open until 4 a.m., there’s always a chance that you may just catch me (and the sturdier members of my late night crew) for first call and Irish Coffee at Zebra Club!

Favorite bar you’ve ever been to?
Although I do enjoy a fancy cocktail, something infused and topped with an exotic foam, my favorite bar is a dive bar. If you ever have a chance, I suggest you stop in at Buckshot in San Francisco. Each wall is an eclectic mix of Bob Ross paintings, skateboards, Kiss dolls and various taxidermied critters. You can get beer in a can, play an assortment of bar games and don’t forget to try their “Chicken Fried Bacon” with maple syrup on the side. Once again, if you’re ever out at Burning Man, I do suggest finding the 7 Sins Bar or the Party Naked bar. No details, you’ll have to experience those first hand.

What drink do you make that best describes your style?
At a base level, I’m a total nerd. I love science and I love to cook, bake and get creative with it. Any time I can combine that with cocktails I’m a happy camper. I’m constantly trying to create new cocktails with homemade syrups, preserves, purees and anything else I can get my hands on. Bacon? Tea? Yep, I’ll put that in a cocktail! I never know quite how they’ll work out, but I never have a lack of people willing to try them. Cocktails are one big, involved science project for me. Sometimes they’re a first place winner, sometimes they totally suck. But I like to play “I win” so I’m always back at the drawing board.

Brad Peters

Representing Centro {AKA Mezcalistas Party}

How long have you been tending bar?
Six years.

Where can people currently find you serving up drinks?
Centro Cocina Mexicana, Shady Lady Saloon and Pour House.

After a long shift…shot, beer, cocktail? All of the above?
Honestly, a pillow. If I am going to have a drink it’ll most likely be a beer.

Favorite bar you’ve ever been to?
Great question, I would have to give a top 5 in no particular order: Clyde Common (Portland, Ore.), Rob Roy (Seattle), Noble Experiment (San Diego), 15 Romolo (San Francisco), The Patterson House (Nashville, Tenn.).

What drink do you make that best describes your style?
Manhattan. Simple, classic, straightforward.

Ryan Seng

Representing Grange Restaurant & Bar {AKA Barrel Dandy Party}

How long have you been tending bar?
I started tending bar full-time about seven years ago. Before that I was serving, bussing, line cooking and dishwashing.

Where can people currently find you serving up drinks?
Just at Grange, on top of my art career. I did the painting at Shady Lady, and being a father of three, one job is enough. I opened Shady, but too many gigs is not fun.

After a long shift…shot, beer, cocktail? All of the above?
After work drink is what is in the cabinet above my refrigerator. I just finished off a Glenfiddich 18 that I was mixing with Galliano’s vintage recipe and Angostura. Those were good. Wine and gin and tonics are also grand!

Favorite bar you’ve ever been to?
Bourbon & Branch, Rickhouse, Comstock Saloon, Shady Lady, but the place that really started it for me was the Flatiron Lounge in New York, back in 2003 or so.

What drink do you make that best describes your style?
Currently I guess the “No Pimm’s Pimm’s Cup” or the “London Style California Gin Flight,” both on our Olympic happy hour. I like drinks that are color smart, playful, thoughtful.

Amy Battaglia

Representing Golden Bear {AKA American Bourbon Drinkers Union Party}

How long have you been tending bar?
Well, I’ve tended bar on and off for a few years, but never at a place that had embraced the classic cocktail until The Golden Bear. I’ve learned so much in the last year from working with people like Chris Tucker and Tyler Williams that, in a way, I can say I’ve been bartending for years.

Where can people currently find you serving up drinks?
The Golden Bear!

After a long shift…shot, beer, cocktail? All of the above?
A long shift definitely ends with a shot of Jameson. After that, it all depends on my mood.

Favorite bar you’ve ever been to?
That’s a tough question! I really like Heaven’s Dog in San Francisco. They’ve got a great cocktail program and walls adorned with rad paintings of pit bulls.

What drink do you make that best describes your style?
The Bond Girl. Dewar’s White label, Campari, Peychaud’s bitters, vanilla bean simple syrup and grapefruit juice. While not everyone wants to get down with a peat monster served neat, I hate hearing the phrase, “I don’t like scotch.” Scotches can be so complex, and thus rewarding to mix with, and the vanilla/citrus combo in the Bond Girl mellows the smokiness into something everyone can dig.

Ian Beightler

Representing Hot Italian {AKA Forza Italia Party}

How long have you been tending bar?
I’ve been bartending for roughly five years and I love it! I’m always learning new things and meeting interesting people. I’ve spent some time in Tahoe as well as Sacramento learning the trade and always like the change of scenery to introduce you to new spirits, pun intended.

Where can people currently find you serving up drinks?
I currently make magic behind the bar at Hot Italian. We have an elite team of personalities and wonderful people. They are definitely my second family.

After a long shift…shot, beer, cocktail? All of the above?
After a long shift I like to settle into a pint of my current obsession. However, depending on the company and atmosphere shots and cocktails are not far from my thoughts. If I’m taking shots it’s usually whiskey and if I’m drinking cocktails I’ll let the bar menu decide. I’m up for trying new things; however, when I’m out I also stick to what I know and drink the classics.

Favorite bar you’ve ever been to?
Asking me what my favorite bar is would be like asking me to choose my favorite movie, impossible to pick just one. I like to enjoy different environments whether it be a classy joint or a run down dive bar, I’ve seen it all. I’m really enjoying what Sacramento has to offer as far as creative cocktails, compelling atmosphere and style. When I think favorite bars I’m immediately drawn to alluring cocktails. But scenery in and out play a big part, I like to feel relaxed and as though I’m on vacation at my “favorite bar.”

What drink do you make that best describes your style?
I created a custom cocktail that infuses cucumbers and jalapeños in a refreshing yet spicy cocktail. I call it “Between the Sheets,” because it’s hot. It’s an off menu cocktail. I bring classic ingredients together with wild card spirits to form a perfect combination and taste that you would otherwise disregard.

Submerge Facebook friends chime in on their favorite cocktails

We have a ton of input on cocktails and booze from Sacramento bartenders in this issue, so we figured we should ask our friends on Facebook what their favorite cocktails in town were and where they get them. You have a voice too, after all, and apparently a lot of you love Shady Lady. Here are some of your responses!

Adrienne Cheng says, “Hibiscus margarita from Tres Hermanas, just be careful, Jared has heavy hands.”

Breanna Giannotti says her fave is “the basil gimlet at Shady Lady.”

Jimmy Bell agrees with Giannotti on locale: “The Missy Bell at the Shady. Our favorite breakfast drink.”

Noel Matthew DeWitt says, “Vodka soda and Jameson shot, Press Club! I love that place.”

Phil McNeill says, “Ball and a Bat at Clark’s Corner, it’s a 24oz Pabst and a shot of well whiskey for six bucks, can’t go wrong!”

He later chimed in again with, “For a frou-frou drink, go get the Sex Kitten at Hideaway, I’m not into them kinda drinks, but that one sets the standard.”

Jennafer Phillips says she is all about the “Zombie Brains shooter from Powerhouse Pub on a Wednesday night!”

Anne Laccopucci and Chris and Marita Hambek all agree on “the Bloody Mary at 33rd Street Bistro.”

Joseph Davancens thinks “If specialty is the real question, Horses Neck at Shady. The tenders know how to respectfully pour whiskey.”

Apparently Anthony Lee Pellerin is on the same page as Davencens because his response was simply, “Old Fashioned at Shady Lady!”

And last but not least, Jarrod Affonso digs the “Blackberry Crush from Dive Bar.”

Sacramento Embraces Craft Cocktails

Words by Adam Saake – Photos by Nicolas Wray

With Midtown Cocktail Week just barely behind us, the craft cocktail resurgence seems to have hit Sacramento full-blown. The customer dialogue has changed from, “Well is fine” to “What gins do you have behind the bar?” And curiosity isn’t far behind. These more educated enjoyers of quality spirits want to know what it is, what’s in it, and where can I find it? Put down the Puckers and pick up the muddlers; freshness now reigns supreme. The usual suspects have been holding down the artform for some time; familiar names like Lounge on 20, Shady Lady and Ella come to mind. But now it’s tough to throw a rock and not hit a Collins glass with Green Chartreuse somewhere inside of it. The result is a plethora of interesting cocktails to be sampled, and everyone’s getting in on it.

Bartenders are stepping up to this challenge and becoming more educated themselves; many of them entering competitions locally and beyond to sharpen their skills and test their hands at speed or flair. Brands often endorse these competitions, encouraging bartenders to experiment with their spirits and create something interesting that may be marketable. Wowing the judges takes more than just making a tasty cocktail; technique and presentation is key and often-homemade garnishes or unique glassware help set the competition apart.

One such competition at Zocalo that happened recently challenged local bartenders to think creatively with the coffee and rum liqueur Kahlua. Chris Dooley of Ella, Travis Kavanaugh and Dominique Gonzales of Shady Lady and Amy Battaglia of The Golden Bear were among the chosen few to try out their cocktail recipes for a panel of judges. Dooley’s personality shone bright through his cocktail he named “The Veracruz,” after the Mexican state where Kahlua is produced. Made up of Kahlua, fresh espresso, bitters, Fernet Blanca, Bulleit bourbon and garnished with mint, orange, nutmeg and shaved chocolate, this stunning cocktail was a sight to behold.

“Well, Kahlua for me personally is a dessert, after-dinner cocktail. So everything in there screams ‘after dinner’; the digestif [Fernet], the espresso, the Kahlua, the chocolate,” said Dooley.

Dooley served it in a stemless martini glass that rested in another oval-shaped glass filled with frozen espresso beans to keep the drink chilled. The “Veracruz” landed Dooley in second place, but the experience of being able to toy around with Kahlua, a liqueur that bartenders rarely experiment with, was worth it.

“I like to explore the diversity of it; to be able to try different applications,” Dooley expressed.

But in the end it wasn’t the Kahlua that threw Dooley for a loop.

“Anything I can add Fernet into is a challenge for me,” said Dooley.

First place was awarded to Midtown Cocktail Week’s “Rookie of the Year” Travis Kavanaugh of Shady Lady for an 11-ingredient cocktail that took 11 tries to get just right. He named it “Nuevo,” fittingly, and the judges might have scored it just that high on a scale of one to 10. Kavanaugh says that “for about a week, all I did was mess with Kahlua.” The result was a seemingly impossible blend of Kahlua, rye whiskey, Angostura bitters, orange bitters, maple syrup, Heering cherry liqueur, pineapple, egg white, nutmeg, orange zest and muddled coffee beans. Kavanaugh served his cocktail in a 5½ ounce coupe glass, which meant that all those ingredients had to be combined in very limited amounts to get the cocktail to fit just right. And although it took 11 tries and one week later to arrive at his final product, he enjoys the challenge of figuring out how to make it all work.

“I like competitions. Anytime I have something to mess with and break it down and just use it for a whole week, I think is really cool,” says Kavanaugh.

The time that is spent off the clock, at home or after hours, perfecting a syrup or portioning out the recipe just right, is what separates bartenders like Kavanaugh and Dooley from the rest. They aren’t alone. And bartenders who work at restaurants that may not be on the top of your craft cocktail destination list are starting to follow suit. Take, for example, Lucca bartender Chris Mansury, who is doing some very interesting things behind the bar.

Fascinating things have been done with the Bloody Mary in this town, including some amazing heirloom tomato Bloody Marys done by Chris Tucker at the now closed (sadly) L Wine Lounge. But, Mansury is taking it to a new level. His concoction is called the Hanoi Jane, which he says is a “Vietnamese-inspired version of the Bloody Mary using pho broth, Sriracha, garlic, basil and green onion.” If that isn’t enticing enough, he then salts the rim with a beef jerky salt he made and then garnishes it with basil, lime and jalapeno.

“I created it as a combination of two of my favorite hangover cures,” says Mansury.

Another interesting notable is Mansury’s Pear Basil Highball that he’s spiked with something called a shrub.

“A shrub is basically a syrup made of fruit, sugar and vinegar in equal parts,” says Mansury. “Shrubs derive from the Persian sherbert [sharbaat] which is widely regarded as the world’s original soft drink.”

Forget about pre-prohibition, Mansury is tapping into some old-school stuff here. His shrub is essentially simple syrup that’s a lot brighter with the addition of apple cider vinegar. He adds the classic combination of bourbon and ginger ale and the end product is a refreshing and balanced cocktail that screams end of summer, beginning of fall.

It goes beyond the simple “what do I have behind my bar,” and becomes a process of research and study that is fueled by passion (and maybe a few too many taste tests) where the goal is to make something handmade and unique; to discover a combination that works. The competitions are good inspiration, a way to stand out and crash course a particular spirit, but mostly it’s a love for blowing a customer’s mind when they try something they’ve never experienced before. Maybe it sounds a little geeky, but everything high-tech and cool that you own is the result of some guy or some gal sticking their nose way deep down the rabbit hole. Cocktails may not be high-tech per se, but the more out-there the ingredients and flavors get, the more challenging it becomes to make it all work together. Hence the term, “mixology.” Don’t expect to see beakers in the place of shakers, but the science of it all will be perfect for wetting that whistle.

Bartender Jayson Wilde finds a potent way to harness his creative energies

Words by Anthony Giannoti – Photos by Nicholas Wray

Have you ever wanted to quit your perfectly good 9-to-5 job to pursue your passion? Well in May 2009 that is precisely what Jayson Wilde did when he quit a good job to learn how to be a bartender. To explain why he threw away 10 years at a good company, Wilde said through his patented goofy smile, “Full benefits are great but being happy is better.”

I had a chance to sit down and talk drinks with the cocktail whiz kid at the scene of the crime, Shady Lady Saloon.

What got you interested in tending bar?
Well, I had been working at an insurance company for about 12 years, and it was great because I had full benefits and five weeks paid vacation. The vacation time was great. When I was playing guitar with Whiskey Rebels, I could do a ton of touring. But that started to fizzle out. Everyone started getting married and doing the mortgage thing. I realized I needed to do something that allowed me to be more creative, because the insurance job was going to make me murder myself. [Laughs] I was going to kill myself. I have a creative drive. That’s how I have fun, and the insurance job wasn’t going to allow me to have any fun. I knew the guys here at Shady, and they were kind enough to let me step behind the bar, and I fell in love with it.

What exactly made you “fall in love” with bartending?
When I stepped behind the bar I was like, “This is so great. I get to talk to people and have a good time.” I still had an audience just like playing music. I’m still being creative just like music–instead of writing a piece for a song I’m writing a piece for a drink and pleasing my customers.

How do you feel about being called a mixologist?
It’s bartender. I feel like the whole mixology thing…I get it, whenever anyone says that to me I’m not like, “No, no, no, listen here son.” I don’t correct them. Being a good bartender is all about being humble and making sure that the customer is having a good time. I don’t want anyone to feel like, “This guy right here in front of me is amazing and makes all these things that are great.” I don’t want to be put on a pedestal. I’m not doing as much for society as a teacher or anything. I just make drinks, and we have a good time together. The term mixologist makes everything seem so serious, and that’s not what being behind a bar is. I don’t wear a lab coat.

What are the components to a good cocktail?
There are three major things to making a great cocktail: The first thing is appearance. It’s true what they say, you feast with your eyes first. If you see something that looks appetizing it’s going to boost your interest, “That looks awesome, it must taste awesome.” Second is smell–you get a lot flavor out of your olfactory sense, your upper palate. It’s got to smell enticing. If you have a cocktail that has egg whites in it, and it smells like eggs, it may taste good but it’s going to give the wrong sensory impression. Third, obviously it’s got to taste great. Just like a chef puts a meal together, a drink should have complementary flavors and not too much of this or that, balance is key. Don’t just grab spirits and try to force them to work together. Think about cooking a meal or desserts. What flavors do you know already go together? Use ingredients that make sense: apples and cinnamon, raisins and rye–a lot of times if there isn’t a drink that uses certain ingredients, it’s because they don’t go together. Don’t try to reinvent the wheel.

Where do you get the inspiration for some of your more unique drinks?
I get a lot of my inspiration from cooking. I like going to a restaurant, not to rip them off but to get inspiration. It’s like music, when you hear a good song with a part you like, it can inspire you to write something. When I have a drink I like, maybe with rye, I try to think, what can I do with this but use rum? Or some things I’m just walking through the grocery store and I see like a chocolate bar with chili peppers in it I’m like, “Wow that’s cool, how can I make it into a cocktail?” I try to keep an open mind but honestly it’s all trial and error.

So do you have a favorite to make?
As cheesy as it sounds, my favorite drink to make is the one that will make the patron feel the most excited about what they are about to have. It doesn’t matter whether I make a vodka soda or an elaborate six-ingredient cocktail. It matters when I hand the customer a drink and they say, “Perfect, exactly what I wanted.” Having people like what I make makes me the happiest.

Have you seen any new trends in what people are drinking or bartenders are making?
A lot of people are starting to move onto this room temperature cocktail thing or barrel aging and stuff like that. It’s interesting as a fad, but it’s not something I think will stick around. If someone hands me a room temperature drink I’m going to be like, “Really? It’s warm, I want something refreshing, cold and nice.” I have noticed a lot of bars are moving toward the slow food thing, the farm to table mentality, which is great to see. There are a lot of smaller cities that are getting into it. Sacramento has really been stepping toward fresher ingredients.

Speaking of the Slow Food Movement, you are doing a guest spot at local slow food restaurant, Grange, for Midtown Cocktail Week. What is the concept or theme if you will?
Complete and utter mayhem in the funnest way possible, that’s the easiest way to put it [laughs]. Ryan Seng [resident Grange bartender] and I have been getting together to construct a cocktail menu for a vintage carnival theme. What we mean by that is we are taking carnival foods: cotton candy, cracker jacks, snow cones and all the interesting fun carnival stuff and putting them in cocktail form. We also hired a really cool French noir-style act from Oakland called The Vespertine Circus, to perform during the event. So basically we will have a free punch for you when you walk in the door and mayhem will follow. It’s going to be super fun, no frowns allowed. No sad clowns allowed!

What tips do you have for the home bartender?
Have a good time. Start out with simple stuff and don’t try too hard. Try making an old fashioned, get your bearings. Another good thing would be to get a bartending book. Scott Beattie has a great book Artisanal Cocktails, or Jerry Thompson has good stuff too. Be adventurous but keep it simple. Try new things. That’s what spirits and food is all about, being fun and adventurous.

Midtown Cocktail Week is Aug. 15—21, 2011. Jayson Wilde and Ryan Seng will host an event at The Citizen Hotel Ballroom on Aug. 19, 2011. “The Greatest Cocktail on Earth” will feature carnival-inspired drinks such as The Bearded Lady and Strong Man as well as others. Admission is free, and drink tickets will cost $8. For more info on Midtown Cocktail Week, go to Midtowncocktailweek.org.

With Midtown Cocktail Week falling perfectly during this issue (it takes place Aug. 15—21 at various bars and restaurants), we took it upon ourselves to dedicate “Submerge Your Senses” to this oh-so-delicious week filled with unique cocktails, cool hands-on classes, exciting competitions, fun themed parties and so much more. If just for this one week, set the High Life down, back away from the IPA and indulge in the finest cocktails and mixed drinks from the region’s best bartenders. Outlined below are a few of our editors’ picks for the week. For more information, head to Midtowncocktailweek.org.

TOUCH
Home Bartending Classes

One of the coolest things about Midtown Cocktail Week is their lineup of hands-on home bartender classes. First up is the “How to Throw a Punch Bowl Bunco Party” class on Monday, Aug. 15 from 2 p.m. to 4 p.m. at Restaurant Thir13en (1300 H Street). In this class, home bartender students learn how to create tasty punch bowl drinks (both with and without alcohol), perfect for your next party or gathering. All students take home a punch bowl and their very own recipes. The class is just $25 and lunch is included. Next is the “Home Bartender 101 With a Taste of Italy” class on Saturday, Aug. 20 from 2 p.m. to 4 p.m. at Hot Italian (16th and Q streets). Taught by last year’s Midtown Cocktail Week Mixology Competition champion Russell Eastman, this class will give students some insight into basic bartending skills for either entertaining guests or for concocting your ultimate home recipes with, of course, Italian influences. All students take home a special gift bag and lunch is included with the $25 ticket. The third and final offering is the “Home Bartending 102 With a Thai Twist” class on Sunday, Aug. 21 from 1 p.m. to 3 p.m. at Level Up Lounge (2326 K Street). To take this class you will need to have basic knowledge of home bartending skills and a previous class under your belt. It will be taught by a local celebrity bartender, and students will enjoy five cocktail and cuisine pairings, all the while learning about flavors and techniques involved in Thai mixology. Each student will take home a special gift bag and tickets are just $25. For $10 extra you can snag a complete home bartending kit, or if you sign up for both the Saturday and Sunday classes, the kit is free! Already a bartender? There are “Industry Only” classes for you, too! They are even free of charge, and all Sacramento-area bar staff is welcome. For more information on those, visit Midtown Cocktail Weeks’ website.

SEE
The Science of Food and Drink on Aug. 20 at Lounge on 20

This will be by far the nerdiest event during Midtown Cocktail Week, not that that’s a bad thing. Everyone’s got a little nerd in them (some more than others). On Saturday, Aug. 20 from 5 p.m. to 8 p.m. at Lounge on 20 (1050 20th Street), witness a night of science-meets-mixology. One of the hottest trends in the cocktail world at the moment is “molecular mixology” and at this event you’ll get to witness some of the mad-scientist type stuff go down right in front of your own eyes. Molecular mixology is the term applied to the process of creating cocktails using the scientific equipment and techniques of molecular gastronomy, also a popular trend in the food world. Using these methods bartenders around the world are creating greater intensities and varieties of flavors and textures and are finding different ways of presenting drinks, for example using powders, gels, foams, mists, atomized sprays, etc. Sounds cool, right? That’s because it is, so don’t miss this event. Extra credit points for those who dress in a lab coat and safety goggles (not really, but that would be pretty awesome if you did).

HEAR
Who Will Be Named Midtown Cocktail Week’s Mixology Competition Champion?

One event you’ll be sure to want to attend is the Mixology Competition on Tuesday, Aug. 16 at Red Lotus (2716 J Street) from 6 p.m. to 9 p.m. Cheer on some of your favorite bartenders from the region, including (but not limited to) Dominique Gonzales (representing Zocalo, the only female in the competition), Chris Tucker (representing Golden Bear), Josh Carlson (representing Lounge on 20), Travis Kavanaugh (representing Shady Lady) and Robbie Schmitz (representing Lucca Restaurant and Bar), as they concoct delicious and unique punch bowl style cocktails. The 10 contestants all drew out of a hat one week prior to the competition to determine what spirit they will be using in their punch bowls so they could plan out their drinks. The five top-shelf spirits they chose from included Oxley Gin, Appleton Estate Reserve Rum, Famous Grouse Scotch, Casa Noble Tequila and Buffalo Trace Bourbon. Who will win the coveted title? You’ll have to show up to find out! After the competition, follow the crowd upstairs to Blue Cue for a rocking after party featuring live entertainment and guest bartenders.

TASTE
Artisan Food and Drink Pairings at The Stately State of Local Food and Drink

On Wednesday, Aug. 17, Shady Lady (1409 R Street) is hosting a late night (9 p.m. to closing) event called The Stately State of Local Food and Drink where guests will enjoy artisan food and drink pairings from Shady’s infamous bartenders and chefs. Come thirsty and hungry, leave tipsy and full.