the enthusiasm – or the budget – to support his quest for non- traditional bar ingredients, but a move to Napa Valley soon put him in contact with those who did.


Hired by maitre d’ Nick Peyton and Chef Douglas Keane, who had tasted some of his drinks at St. Helena’s Martini House, Beattie became the bar manager at Cyrus restaurant – which received a landslide of accolades from the A-list of culinary and travel writers within just the first few years of its 2005 opening. Located in Healdsburg in the


“It’s a


The Ginger experience never far from his mind, he began to spend time wandering through Chinatown in a perpetual search for exotic spices and unusual produce, with intermittent visits to high-end Bay Area cocktail lounges and lots of reading up on “classic cocktails.” Beattie soon found that his bosses didn’t have


perpetual search for deliciousness and whatever it takes to make that happen.”


11 www.artizenmagazine.com


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