“Exclusively for Everybody:” Curated Herbs, Mixologist Digs, Deconstructed Martini Shenanigans

Smirnoff’s “The Party:” Anti mixologists get mixed message, lots of vodka 

“Vodka, at its core has always been the drink of the people; approachable and accessible for everyone.”

This is how Smirnoff, the world’s number one-selling premium spirit, kicks off its latest marketing campaign: Exclusively for Everybody.  Now, usually when we get wind of such generic-sounding, impossibly all-encompassing marketing jargon we are wary.  In this case, in fact, we were way beyond wary.  Because doesn’t every Marketing 101 class tell you that in trying to appeal to everyone (i.e. “the world is my target audience”) you really wind up appealing to, well, no one?

Name Lameness (“The Party,” Really?)

And yet, in spite of the truth of that fundamental factoid, Smirnoff’s “Everybody” campaign – distilled into an amusing short video called “The Party” – works.  Humor always helps, and so does a fair share of clever mixologist digs (“I went to seven years of school for that in Stockholm”), a couple of actors with street cred (hello Adam Scott of Parks and Rec!) and a – crucial, we feel – Ralph Macchio cameo.  The sum of these improbable ingredients is that we are in fact newly intrigued by Smirnoff – can somebody please pass us a bloody, stat?

Our Mixologist emerges in Scott’s robe, declares drink perfect but the futon “unforgiving”

Mixologist Shenanigans

Naturally, we enjoyed the video’s sendup of mixology and its most passionate players.  What’s funniest to us isn’t actually the way the mixologist uses ten tools – including an illegal flame torch – to make a “deconstructed martini” or sports the requisite facial hair – it’s the sweet denouement when he emerges clad in Scott’s bathrobe (??) the morning after the party, grabs a basic bloody and declares it perfect.  We love our drinks both complex and simple in these parts – and we fully support said mixologist whether he takes ten steps or none to arrive at the perfect drink.

“He has a point” – on mixologist’s reco they trade up to a Tibetan sleep sack (natch!)

Street Cred, Waxing On…

The verdict: Directed by the Russo Brothers of Arrested Development fame – and also starring the acerbic yet adorable Alison Brie of NBC’s Community – this a quick, boozy flick we recommend.  Tip: watch with drink in hand for optimal intake.  *CHEERS*

Oh, and RE: the Macchio cameo (there’s even a related dance move)? You’ve just got to see it to believe it.

– Courtney Cochran

In Which We Explore the Wisdom of Bar, Social Media & Street Booze Signage

Much has been made lately about the wisdom of crowds.  While we don’t exactly disagree about the merit of crowd-sourced savvy, we prefer the outliers and unexpected sources when it comes to certain kinds of signs.  In fact, we find the well-placed and clever – or shocking! or absurd! – bar sign such a sweet little stamp of literary, anti-hero real estate that we felt it merited its own post.  

And with the world being what it is today – a veritable mashup of real and digital locales – we thought we’d include some of the better drinks-themed social posts we’ve seen, too.  Whether it’s an Instaquote, a bizarrely funny roadside-sign-turned-Facebook-pearl or just a totally rockin’ wall sign in a *wayward* watering hole, this type of specimen has the potential to register some serious LOLs in the booze signage pantheon.  With no further ado!

 

The brill J.D. Salinger

Listen up kids:

If you’re wondering why on earth we are featuring a pic of respected American scribe J.D. Salinger in this montage, well – we’ll enlighten you. Goodreads tells us that we can attribute this choice quotation on signage to none other than the author of Catcher in the Rye:

“If you had a million years to do it in, you couldn’t rub out even half the ‘Fuck you’ signs in the world. It’s impossible.” – J.D. Salinger

Indeed, it does seem that the phrase pops up a fair amount in some of the finer bar signage we’ve witnessed – cue creative scrawls on bar bathroom stalls (“fuck you cosmo haterz” or perhaps something of a more personal bent, with a little self-loathing tossed in for good measure, such as “FML this bar/life/YOU suK”). Or something like that.  Anyhow, we’re glad that *bad* signage has been 1) validated and 2) excused (sort of) by this respected fine American.

  

PS We see your having read to this point as a *sign* that you’re incredibly awesome.  We mean “see” not in an Ace of Base kind of way (FTR we’re cooler than that) – but in a we-recognize-that whiskey is your spirit animal, Hunter S. Thompson is your BFF clearly kind of way.  You’re possibly wayward, but inspired. i.e.: We think J.D. Salinger would NOT tell you to fuck off, generally.

Yours, affectionately, DrinkCode.

– Courtney Cochran

Get Lucky: AKA Get Your Irish On This St. Patty’s

Interior: Napper Tandy

We love Quora.  A recent search for “St. Patrick’s Day” turned up this choice query: “What is the stupidest thing you have seen someone do on…St. Patrick’s Day?” To which we said: YAY. But then there was this lackluster response: “Hordes of students with green tee shirts on the streets in Anne Arbor, MI, at 7:54 a.m., with several drinking Beer from open 40s.”

Um, really?  Definitely NOT YAY.  Was this commonplace St. Patty’s Day scene really the best anyone could do for such a choice query??

Talk about a throwaway.

Guinness on Pour @ Napper Tandy, SF

Green Gets Good

Perhaps a San Franciscan should have answered the question instead.  With our impressive creds as the nation’s city with the highest per capita consumption of booze AND books (holler, Litquake), we feel certain our clever drinkers could come up with a more compelling picture of St. Patty’s Day debauchery.  If you’re looking to create your own *unique* and ribald cocktail o’ fun come 3/17, we would like to provide some inspiration to get you started.

Welcome to the Napper Tandy

1. Learn Some Lingo

We highly recommend you get ahead of the St. Patty’s fun curve by memorizing a few choice Irish-isms.  To wit, Wanderlusting has some great options, including these gems:

“A few bob  – some money

Example: Could you lend me a few bob?”

“Your Man/Your Woman – Refers to just about anyone, whether you actually know them or not 

Example: You know, your man, from the movie last week?”

“Bad Dose – Bad illness

Example: My son had a bad dose and stayed home from school yesterday.”

“Polluted – adjective meaning drunk

Example: I would’ve called, but I was so polluted last night!”

And our favorite:

“Craic – pronounced ‘crack’, it means a good time, entertainment, and enjoyable conversation.  This term is key to the Irish culture.

Example: We had a great time, loads o’ craic.”

We know.  Major fun to be had here.

Still from Every Irish Wedding, Republic of Telly

2. Get Irish (Enough)

U2.  Van Morrison.  Oscar Wilde…Potatoes?  When it comes to being Irish, or of Ireland, there aren’t too many mainstream reference points.  So we’re really glad that we found these craicin’ vids from Republic of Telly, an Irish comedy outfit.  There’s a great ensemble/montage piece on being Irish that we enjoyed (though we’re still kind of confused on what it is to be Irish – at least now we feel like we’re in on some kind of national joke), as well as one called “Every Irish Wedding Ever” that might just be a must-see before going to ANY wedding.  Spoiler: bridesmaids all wear GREEN!

Lisa @ Napper Tandy, SF

3. Show Your Sartorial Savvy (AKA Dress the Part)

Er, Wiki tells us that “Little is known about Irish apparel before the twelfth century” – though we kinda think there’s not much to know today, either, based on what little we could find online (our trusty “real” Irish sources are all inconveniently employed by pubs and wear the innocuous, international pub uniform). This much we DO know: Google “Irish dress” for exactly what NOT to do.

A pearl we finally dug up courtesy of Wiki: traditional Irish cloaks are called “brats”! We know: Sometimes we can be really helpful here at DrinkCode.

Survey says: >>>JUST WEAR GREEN<<<

SF’s Napper Tandy

4. Choose Your Coordinates

And of course you’ll want to pick a venue.  We naturally are biased towards our own program bars, and not above a naked plug in that direction – ergo our *strong* suggestion that you head over to the Mission’s Napper Tandy to try one of the superb drinks on offer there in the DrinkCode app.  If you’re looking for more St. Patty’s day haunts – perhaps in order to craft your own killer crawl – 7×7 has some choice ideas for more Irish-inspired SF watering holes here.

And now, revelers, as the Irish would say (or maybe it was Levi’s in a recent ad campaign, we can’t be sure but it definitely sounds Irish-ish): GO FORTH.

– Courtney Cochran

DrinkCode Does National Margarita Day

We are thrilled to debut our new bar/resto partner, SF classic Tortilla Heights, in the app just in time for Margarita Day

Raining Margaritas 

We just love national drinking holidays over here at DrinkCode.  We’re totally down with them – because in spite of the borderline crass nature of these events, they kind of awesomely support our goal: encouraging the consumption of delicious drinks (and designing cool promotions about those drinks you can get excited about).

And so it is that we’re offering up a tasty drink special in celebration not only of a shameless national drinking holiday – National Margarita Day 2/22, to be precise – but also of our awesome new bar/resto partner, Tortilla Heights. Easily ground zero for Cabo-esque revelry and margarita pitcher fabulosity in SF, Tortilla Heights is a ridiculously fun party spot that makes a wicked delicious margarita.  Even better: they’re offering a tasty version of it in the DrinkCode app for a cool $6 price for a limited time.

Tortilla Heights strikes a Cabo vibe

Why Margaritas Rule

In respect for the holiday, let’s take a minute to rap about margaritas. According to the Smithsonian, margs have a dubious history.  It’s unclear if they were invented by a restaurateur for a finicky actress in Tijuana, Jose Cuervos’ importer upon bringing the tequila to the US, or a Dallas socialite mixing up a new drink at her villa in Acapulco (our money’s on the actress scenario, because who doesn’t love a good TJ story?).  With origin stories beginning to pop up in the 1930s, this much at least is clear: the margarita’s still a pretty young pup from a cocktail standpoint.  

No Manhattan is this.

Perry Farrel Signs Bottles of Dobel at Lollapalooza 2013

Perry Farrel’s Tequila of Choice

Maestro Dobel, the tequila featured in our signature margarita at Tortilla Heights, has a cool profile more than worthy of featuring in this (relative) youngster drink.  A bespoke blend of reposado, añejo and extra-añejo tequilas that has been double-distilled and filtered for clarity, Dobel has been christened by none other than Jane’s Addiction lead, Lollapalooza founder and legendary partier Perry Farrel as his chosen swill (it was also named a Top 10 Tequila not long ago).

You can learn more about the boozy partnership over at Vice Magazine, where a lucky scribe got to discuss the stuff – which is aged in Hungarian oak barrels in Jalisco, Mexico – with Mr. Farrel himself.  In addition to unearthing insights as to how Dobel convinced the rocker to be its rep, the Vice ed asks Farrel about other pressing, important matters such as “Did tequila become your drink of choice once you were legal?”  In other words, it’s a Vice piece. 

CHEERS @ Tortilla Heights

Bottom’s Up

Over here, we’re feeling hard pressed to wait for Saturday to get into the spirit of the marg-fest.  And why should we wait? So far as we are concerned, every day should be #NationalMargaritaDay, your cup should always runneth over, and no drink should ever, ever be left behind (especially if Perry Farrel is telling you to drink up). 

Now, go get your margarita on (preferably at Tortilla Heights this weekend)!

– Courtney Cochran

Night at the Armory

We’re thrilled to bring you a whole new kind of romance courtesy of a collab with our friends at Angel’s Envy Bourbon + Armory Studios & Club

“To die by your side

Is such a heavenly way to die”

– The Smiths

Not Your Vanilla Date Night

We know today’s Valentine’s and all, but we’re feeling a totally different kind of romance – one fueled by our recent partnership with all things Armory SF and Angel’s Envy Bourbon.  We figured: why not create a unique experience for two love birds (dare we say “angels”?) to explore the inner reaches of the Armory before getting on an intimate level with…Bourbon?  Seriously.  We’re already *loving* this.

You Say Saintly, We Say Fallen

Here are the official deets on the contest, which is so easy to enter you’ll practically be loving all over us given the totally favorable effort-to-odds ratio:

With St. Valentine’s nearly upon us we thought it apropos to send you a racier sort of valentine: a chance to win an Armory Studios* tour for two followed by a private Bourbon lesson at our partner bar, the Armory Club. Once that wraps, you and your sweetie will enjoy our signature barrel-aged cocktail, The Fallen Angel, all night.  Talk about a cool romance.   

Simply like us on Facebook to enter, or if you’re already a fan, just share your email for a chance to win.

Enter Now

*The Armory is a 200,000 square foot reproduction Moorish Castle completed in 1914 that was used as a National Guard facility until 1976.  Today it’s home to kink.com and offers visitors a peek into its playful-racy world.

So not vanilla.

– Courtney Cochran

 

Fallen Angel: Barrel Aged Awesome & *Kinky* Cool

The Fallen Angel, currently on sale @ Armory Club

We’ve been keeping an eye on the barrel-aged cocktail trend and are thrilled to be able to bring you our own custom installment of this cool movement: The Fallen Angel.  Dreamed up by Armory Club bar impresario Jason Humberstone especially for our members, The Fallen Angel is a riff on a favorite Armory quaff, the Safe Word.  Yes, there’s a BDSM reference there, and we’re not going to elaborate in too much detail on its provenance other than to say that *you can get the full scoop on Armory’s relationship to the racy movement at Kink.com.*

Kinky Juice

Ahem, back to barrel aging.  Jason’s been maturing The Fallen Angel in the basement of Armory Club for weeks, guiding its Bourbon-based goodness through the evolutionary process that softens and deepens flavors found in these cocktails.  The Fallen Angel – which you can sample for a super reasonable $6 through the DrinkCode app with promo code kink, until it runs out – boasts a host of inspired ingredients including Angel’s Envy Bourbon (hence the drink’s name, heh), Byrrh Grand Quinquina, Benedictine, Dolan Rouge and Aromatic Bitters.

Why Barrel Aging?

The time the drink spends in a custom Angel’s Envy 4.5 liter micro barrel – a size widely used for aging small batch cocktails – allows for mild oxygen transfer through the wood grain that polishes texture and encourages maturation of flavor.  Bourbon and Rye are spirits showing up frequently in these cool drinks, but you can also expect to see the likes of Tequila, Rum and other whiskies – plus a wide range of cocktail accoutrements and liqueurs – making cameos out of barrel.  No matter what the base spirit, socking the barrel away for weeks or even months ensures what comes out is a different animal from cocktails made a la minute, providing guests with an elevated experience (and adventurous bartenders like Jason with a new tool for their beverage arsenals).

Armory Studios, erstwhile home of SF National Guard Armory

Be a Fallen Angel

Speaking of arsenals, we decided to sex up our Fallen Angel offering with a limited-time contest that ties together the drink with our venue partner and its racy companion business, Armory Studios/Kink.com.  Two lucky contest winners can look forward to a tour of Armory Studios – a Moorish castle erected in 1914 to house SF’s National Guard Armory – followed by a private Bourbon tasting for two across the street at Armory Club. Contest entry is easy and quick – do that at our Facebook page.

No matter what, whether you decide to give in to your adventurous side and begin ordering the likes of “Gently Bound” – another Armory Club favorite with a still more suggestive bent – is entirely up to you.

– Courtney Cochran

Armory’s Jason Humberstone On London and Vermouth Love

Armory Club Bar Manager Jason Humberstone

Jason Humberstone works in a sexy spot.  Affiliated with and just across the street from Armory Studios – headquarters of renowned BDSM community Kink.com – Armory Club takes a page from Kink’s atmospherics in its lush decor and low lighting.  Bar Manager Jason is quick to point out, however, that at Armory Club the focus is on the cocktails as much as the suggestive ambiance.

Fallen Angel, barrel aged specialty Bourbon cocktail

We Heart this Cocktail

Because we love this dynamism – a sexy cocktail bar where you can let your hair down while sipping on drinks with grown-up names like “Safe Word” and “Gently Bound” – we approached Armory about creating a specialty cocktail for our users.  And so “Fallen Angel” was born – a limited, barrel-aged blend of Angel’s Envy Bourbon, Byrrh Grand Quinquina, Benedictine, Dolan Rouge and Aromatic Bitters available exclusively in the app beginning next week.

Fallen Angel has been aging in barrel at Armory Club for weeks – you won’t want to miss it.  Download the app and head over to Armory to try.

Jason’s barrel-aged Bourbon cocktail

Interview with a Bartender

Because we’re big fans, we ran a few pressing questions by the visionary bar manager.  Turns out he has a major crush on London – and is also terribly attached (dare we say bound?) to Vermouth.  Here’s the skinny on Jason Humberstone as we know him:

DC: What was your first official or unofficial bar work?

JH: My first bar job was at Bentley’s wine bar off of Picadilly  circus in London almost 17 years ago.

DC: Nice!  What’s your favorite drinking destination?

JH: Any outside seating area with good beer.  For cocktails I like Laszlo.

DC: We’re also fans.  What’s your favorite drinking city?

JH: London by far.

DC: More London!  Awesome.  What’s your biggest pet peeve when you’re behind the bar?

JH: Egg white cocktails – but they’re so delicious!

DC: Why did you choose your profession?

JH: I didn’t choose it but just went with the flow.  I enjoy the social work environment while still being active.

DC: Going with a flow leading to a bar we can certainly appreciate.  What’s your take on the importance of sartorialism in a bartender?

JH: I think the right amount of dress while still being able to express your personality is good.  Not everyone is going to feel good or comfortable in a vest or suspenders – but one needs to get into character for what’s appropriate for the space.

DC: We hear that (and love your cool socks in your pic!  Tx for sporting those for the shoot).  In your opinion what’s the most overlooked spirit or bar item?

JH: A wide selection of vermouths is most important to me.  I wouldn’t be happy drinking Manhattans without some variety.

DC: Got it.  Any rules of the trade you swear by?

JH: It’s more important to give the guest what they want instead of trying to educate them.

DC: Wise words. Thank for sharing your knowledge…

Armory Club Exterior

Forthcoming from Armory

The next: Jason shared that he’s excited to unveil a new private party space opening soon on Armory Club‘s lower level.  (Private party hosts: take note.) It’s another lushly decorated room with deep booths, a private bar and – yes – a stripper pole.  Jason is quick to point out that it’s removable.

At this point, we know why: Jason wants you to focus at least as much on the killer cocktails in your glass as your sexy surroundings.  Hopefully, you’ll take his wish to heart and check out Fallen Angel on an upcoming visit.

*Cheers*

– Courtney Cochran

Back to the Roots: Baobab Brings in French Chef, Keeps Cocktail Program Strong

Baobab bartender preparing some of the spot’s nature-inspired cocktails

Marco Senghor knows a thing or two about overcoming adversity of the architectural sort. The restaurateur – whose home ginger-brewing business infamously caused his ceiling to cave in from moisture damage some 15 years ago – recently suffered a devastating fire in a portion of his colorful Mission eatery, Bissap Baobab.  Though he’s still picking up the pieces from last year’s blaze, Marco maintains an uncanny joie de vivre – a quality as indispensable in a host as salt and pepper on his table.

Or, in Marco’s case, tamarind and hibiscus.  Or ginger or cocoa, depending on the dish.

West African Roots, Mission Address

Hailing from Senegal and of both Senegalese and French descent, Marco is currently operating his business out of Bissap’s adjacent sister restaurant, Little Boabab.  Things are looking up: loyal fans continue to turn up in solid numbers, the spot’s dance floor stays busy on weekends, West Africa-inspired drinks are still in strong demand – and Marco recently scored a major culinary hit in convincing a young French relative to come cook for him.

The budding French toque’s previous work addresses?  The Park Hyatt Vendome and the Ritz-Carlton Paris.

French chef Naim Fallahi

Fusing Senegalese, French influences

Like Marco, chef Naim Fellahi has roots in Africa, having lived in Morocco and Tunisia before moving to Paris.  The 23-year-old began cooking school at age 15, which puts eight years’ haute cuisine work under his belt (the French school system requires that students select a career path early on).  When Naim asked Marco if he could cook for him for a period while visiting San Francisco, Marco jumped at the chance to inject his Mission kitchen with new life.

Marco says Naim’s cooking has had an immediate impact.  Customers are aware, he says, that “there is a magic hand behind dishes.”

Chef Naim Fallahi plates a dish at Baobab

“At the same time we’re trying to cure you”

On a recent evening, Marco and Naim paired a delicious couscous-inflected white fish with a tamarind margarita, a popular Baobab drink that became an instant classic when it was profiled in a national publication some years ago.  Tamarind, derived from small date-like fruit from the Tamarind tree, boasts lots of Vitamin C.  Like ginger – another Baobab staple cocktail ingredient known for its antioxidant qualities – tamarind introduces a wellness component to cocktails. Hibiscus, which shows up in numerous Baobab drinks, is associated with women’s health benefits.

With only a hint of irony, Marco explains that even while his bar staff is serving you alcohol, “at the same time we’re trying to cure you.”

“Le Roi” cocktail – Vodka, Chambord, Hibiscus Juice

Tree of life

It makes sense given Baobab’s origins and inspiration, the African Baobab tree, often referred to as “the tree of life” and traditional heart of community life.  Marco takes  a page from this heritage in crafting his cocktails from natural ingredients including flowers, roots and leaves.  The drinks are typically a bit sweet to take the heat off of the spicy fare; local honey from a friend’s garden at 29th and Church sweetens many pours.

For more recommended drinks at Baobab, check out what’s available in the DrinkCode app.  

The Baobab crew (Marco second from right, Naim fourth)

Valencia Street: “pretty and magical…a bit like Paris”

Where the food goes, Marco is delighted with the new inspiration coming from his kitchen.  “For fifteen years I have been training cooks to prepare my home cooking – and now I have a classically trained chef [re-imagining them],” he shares.  Naim, who is here for just a few months, has been training Marco’s staff to continue with his methods after he leaves.

The staff’s enthusiasm for the visiting toque is off the charts, says Marco.  “Baobab has always been known for the charisma in the [front of the house] – and suddenly since Naim has arrived everybody who works here wants to go in the kitchen and see what Naim is going to do with the food today!”  Where Naim’s feelings for San Francisco go, he is equally intrigued.  “I like it very much.  It’s really diverse, and there are so many restaurants – it’s not bad,” he adds with a touch of good natured Parisian hauteur.  

Among neighborhoods, he is especially taken with the Valencia corridor.  “It’s pretty and magical – a bit like Paris.”      

Little Baobab in the Mission

Naim will prepare a special Valentine’s Day menu at Baobab, featuring his own vision for the meal with emphasis on classic French technique and West African influence.  “It’s going to be Naim’s day,” explains Marco.  Call Baobab to reserve a spot: (415) 643-3558.

– Courtney Cochran

Our Pantone Color is Cayenne

Pantone is rocking these days, with the global color-matching powerhouse inspiring food and beverage creatives in delicious ways.  We especially love these renderings of beer (respect, beertone) and PB&J in whimsical interpretations of the their Pantone hues.  

And while Radiant Orchid may be Pantone’s official color of 2014, we suspect that if they’d consulted the drinks establishment they’d have picked Cayenne.  A featured hue in Pantone’s influential Fashion Color Report for Spring 2014, Cayenne is described as “a high-pitched red” that adds “a dash of spicy heat to neutrals” and “heightens the excitement” when mixed with other bright colors.   Really, it’s more deep pink than red.

It’s also awesome in that it spot-on mimics the hue of our star cocktail addition of the season, Rosé Port.   Because there aren’t any beverage people on Pantone’s influencer list (um, *suggestion*), we have to assume the trend-setting house didn’t take beverages into account when concocting the color – and yet, we can’t help associating Cayenne (officially, PANTONE 18-1651) with blush-hued Port.

Rose Port FTW

We were first turned onto rosé Port by our friends at CHAMBERS, where dapper bar maven James Downs crafted our signature Anchorman 2 drink, The Baxter, in December using a dash of rosé Port. Backing up an incredible cast of beverage characters in the cocktail – think Dewar’s, Campari, grapefruit & walnut bitters, and a Laphroaig rinse – the Port added a cool, berry-driven dimension (dare we say, “a dash of excitement”?)  and caught our eye as something we’d like to see more of.

Not Your Average Port

We decided to investigate further.  Turns out rosé Port is a new  kid on the drinks scene, having only surfaced as a category of Port a few years ago (other, more widely recognized categories of Port include ruby, tawny, vintage and late-bottled vintage).  Two brands first released rosé Ports in 2008, and other houses soon followed.  Technically a ruby Port, it’s made pink by fermenting for just a short time in contact with the skins of the grapes, in the same manner as rosé wine.  It’s then fortified by brandy, as all Ports are.  

While some marketing we’ve seen veers towards the *very* pink and brash, much of rosé Port is marketed quietly, if at all.  It’s a sleeper part of any Port portfolio, and we kind of like that. More for us!  For The Baxter, James used Quinta do Tedo rosé port, which is made from Touriga Franca and Tinta Barroca grapes and aged about 2 years.

As for Pantone and Cayenne, we look forward to seeing more in this hue, in the beverage aisle and beyond, in 2014.  *And here’s hoping we’ll be seeing some F&B personalities on the influencer list in 2015!*

– Courtney Cochran

James Downs: Detroit Guy with a San Francisco Soul

James Downs of CHAMBERS eat + drink and creator of My Best Friend Baxter

“I love Anchorman, so this was a dream assignment.  It’s like the Airplane of our generation.” – James Downs, on creating our official Unofficial Anchorman 2 drink, My Best Friend Baxter, at CHAMBERS

Though he’s been here for just four months, James already talks like an old soul San Francisco drinks maven, which we’re convinced means either:

1) he was destined to find his way to our drinks-splashed city, or

2) he’s a really quick study of everything we want in a bartender.

Given that the guy fairly oozes authenticity, it’s unlikely he’s just a quick study in the right clothes (which, we have to say, are snappy).  We spent some time with James to get to the bottom of his cocktail savvy, discovering along the way that he’s got some mighty cool creds.

LITTLE KNOWN FACT: HE LIKES TO DO MATH

James has an education in mechanical engineering but decided he preferred being behind the bar to behind the desk.  Which means he is intensely mathematical in his work – “formula” and “balance” are words that come up often – but he adds to this discipline the ephemeral quality of artistry.  He grew up playing guitar and can rattle off a mad mix of bar music he plays depending on mood and occasion – he cites gypsy jazz, surf rock and garage rock as a few of his favorites.

After a stint at Detroit  standout Sugar House – mentioned alongside the likes of Bourbon and Branch and Milk & Honey in the media as a leading craft cocktail haunt – James was brought in to round out and refresh the cocktail program at CHAMBERS.  Of the transition from the Motor City to our foggy one, James shares it was a stroke of good luck: a former CHAMBERS bartender came into Sugar House while in Detroit for a wedding weekend, and the two got to talking and drinking Fernet.  They struck up a friendship and when a post became available at CHAMBERS James jumped on the opportunity to head west.

“My move here was pretty seamless,” he says.  “I feel very lucky.”

LOOKING TO THE KITCHEN

James points to the opportunity to work closely with a chef for the first time as exciting new inspiration.  “CHAMBERS has a really awesome chef and they wanted the drinks to match the food caliber-wise.  [Chef Trevor Ogden] will shoot over ideas for seasonal ingredients and it inspires new drink angles I would never have thought of before,” says James.

Sounds like it’s a veritable lab of cocktail fabulosity over there.  We’re thrilled that James is inspired to pull together amazing and improbable combos – like the scotch/rose port/campari/walnut and grapefruit bitters quaff he whipped up for our Anchorman promo.  He finished the drink with a cozy Laphroaig rinse – after all, this man knows how to make a lasting impression.   

A FEW PRESSING QUESTIONS FOR JAMES

We ran a few questions by our favorite new SF drinks maven.

DC: What was your first official or unofficial bar work?

JD: In Cleveland I helped friends throw parties at a bar called the Matinee, which was a shot and beer bar.  To call it that might actually be classing it up.  Everything was served in plastic cups – like, solo cups.

DC: That’s rad!  So what’s your favorite drinking destination?

JD: The Dead Rabbit in New York.  As cocktail bars go they just pull it all off – including the best service I’ve ever had. Everything they’re going for – the feel, the drinks, the knowledge of the severs – is on point.  I didn’t feel rushed.  It’s got a great vibe, and great oysters.

DC: Thanks, we’re officially thirsty now.  What’s your favorite drinking city?

JD: Here, and New York is pretty awesome too. Detroit is a favorite because there’s a lot of energy there right now.  There’s a really strong entrepreneurial and artsy crowd.  I’d compare it to Oakland in that sense.

DC: What’s your biggest pet peeve when you’re behind the bar?

JD: I hate when someone asks me to make a strong drink; I’d much rather make a balanced drink.  There are things I prefer to make or hear, and sometimes I will try to push [guests] in a different direction.  Although bartenders – especially in the craft cocktail space – can forget they’re in the service industry and think they’re in the ego industry.

DC: We hear that!  So why did you choose your profession?

JD: I like that alcohol – the ritual of drinking – brings people together. Working in a bar, you get to meet and talk to all kinds of people; you never really know what you’re going to get on a daily basis.  If you’re having a bad day and you come into the bar, a customer can change your emotional state – in a good way.  I’ve been going through breakups and had a totally awesome customer pull me out of that – and vice versa.  

You can change someone else’s space just as much as they can change yours.

DC: That’s downright philosophical – we like!  What’s your take on the importance of sartorialism in a bartender?

JD: How you carry yourself is the most important thing. I do notice that if I dress nicely people treat me with a little more respect. [Dressing well] puts me in the right mode.

DC: In your opinion what’s the most overlooked spirit or bar item?

JD: Pisco and Cognac – there’s a lot you can do with them.  Also, fortified wines like Port.  I used rose Port in [your Anchorman drink] The Baxter. I’ve never worked with rose Port before because I was in Michigan, which is a control state, and it wasn’t available to me.

DC: We’re really happy you got your hands on that at last…Any rules of the trade you swear by?

JD: If you approach this as an art there are no rules.

WHERE YOU CAN FIND JAMES

James Downs works at CHAMBERS eat + drink 5 days/week Tuesday-Saturday + Southside Spirit House Mondays 

– Courtney Cochran