– and loaded with alcohol.” Coupling that with excessive consumption was enough to turn off many drinkers for good, he said, and create an uphill battle for the acceptance of more refined offerings.


Enter Ginger Rogers.


About two years into his career, Beattie said he ordered a drink at San Francisco’s Absinthe Brasserie & Bar that would “radically change his perspective” and fuel his interest in making better, fresher cocktails. He said that the drink prepared by Absinthe’s bartender Marco Dionysos was “a perfect blend” of gin, mint, lime juice and soda – infused with Marco’s own fresh ginger syrup. Beattie said this modern


take on a Ginger Rogers reminded him of flavors he had grown up with but had never tasted in a cocktail before.


“I was born and raised in San Francisco where there are so many great restaurants started by people from all over the world,” said Beattie. “The international flavors tend to be a little racier with more spice and color. There is definitely a focus on richness and layers of taste.”


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