ANTHONY COZECK: Sprung

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ANTHONY COZECK: Sprung

Find Anthony at Comstock saloon: SF, North Beach

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    Anthony was first introduced to Batiste when it was randomly assigned to him for a friendly cocktail competition in San Francisco. He’d seen it on back bars around the city but never thought much about it since most blanc rhums he’d tried were unremarkable.

    When Anthony took his bottle home and began to experiment, he was impressed by Batiste’s versatility. He struggled to decide between making a spirit-forward cocktail or a citrus-refreshing cocktail. The mouth feel is what really blew him away:  “I was really surprised at how long the finish is. It has the perfect balance of clean, crisp distillate and agricole funk.” 

    For the competition, Anthony made a very well received cocktail: “It had Lemon Verbena Pluot Syrup, Meyer Lemon Juice, Serrano Pepper and Absinthe. Batiste not only stood up to these strong ingredients, but it also complimented them! It’s now one of my favorite go-to spirits for dealer's choice cocktails. I use it in place of gin and especially vodka every opportunity I get.”

    A true bartender’s bartender and champion of Hospitality (with a capital H), Anthony has honed his craft throughout San Francisco. Find Anthony at Comstock Saloon in North Beach.

    Drop in on Anthony when the mood strikes to have a bespoke cocktail experience. When you order a second round and he asks if you’d like the, ”Same thing but different?” be sure to answer “Yes!”

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MIKE VEGAS : RUNAWAY CABLE CAR

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MIKE VEGAS : RUNAWAY CABLE CAR

CATCH MIKE VEGAS AT CLOCK BAR - WESTIN ST FRANCIS, SF

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    Mike Vegas has been a bartender for 25 years.  That’s right, since 1992...before ubiquitous smartphones and certainly before terms like “craft” or “mixology” were thrown around.  Mike’s career aspirations started with law but quickly turned to what he calls Liquid Engineering, and he’s never looked back.
    High-volume restaurants in Las Vegas were where Mike earned his stripes before relocating to the Bay Area to helm the drink programs at several well-known San Francisco institutions.  Self-described as suffering from “Super Attention-Deficit-Disorder”, he now splits his time between Clock Bar in the St. Francis Hotel and Tony Nik’s in North Beach.  The differences in location, vibe and clientele keep him on his toes.
    When creating a menu, Mike goes into meticulous thought & detail: “You have to balance what’s available, so offer some items that are spirit-forward and some that are less so.  Flavor profiles, acidity, sweetness, the number of layers…these are all things to consider.”
    Mike has used Batiste for several years because “every good recipe starts with simple, highest-quality ingredients.”  The Silver is “smooth & subtle, enhancing other fresh ingredients while lending a great grassy-quality.  Batiste Gold is similar, but with rye whiskey hints that open up killer mixing possibilities.  I also appreciate, and my guests love, that Batiste is all-natural and eco-positive.  It’s nice to see things done the right way.”
    Mike’s Holiday Batiste creation at Clock Bar is called “The Runaway Cable Car”.  "It's an ode to a cocktail that Tony Abou-Ganim made a block away back in 1996, and was the first SF drink I learned.  A modern rum-sour classic, I wanted to showcase the flavors of Tony's cocktail in a spirit-forward fashion that also displays the uniqueness of Batiste Gold."

Drop in on Mike to see a master Liquid Engineer at work, and hop a Runaway Cable Car! 

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