the last decade – prompted even further by the 2007 legalization of absinthe. I mentioned to him my personal favorite – Idaho’s small-batch potato-made Glacier Vodka – and Beattie cited vodka as somewhat of a “gateway liquor” for drinkers as it “odorless, colorless and tasteless” as well as a go-to mixer.
Beattie noted the focus on use of local distilleries along with other “regional and seasonal” ingredients at Healdsburg’s Spoonbar!, where he has headed the “drink program” for the last year. “Spoonbar is much more about executing classic cocktails – manhattans, sweet & sour drinks, margaritas. But we still had to put some of mine in there. There’s something for everybody.”
Regardless of your own ideas, Beattie said, you still have to keep up with trends because people are coming in and asking for those drinks. “So you twist it around and make it legit.” A special twist
on the once uber-fashionable cosmopolitan resulted in his popular “La Nuit du Moroc,” made with the Bay Area’s own Hangar One orange blossom vodka, lime juice, Japa sudachi juice, simple syrup, cardamom essence, and local pomegranate juice.
~~~
My daughter peeked over my shoulder excitedly as I clicked through pictures of the bamboo floors and ornate Spanish-style balconies at the “eco-chic” H2 Hotel, where Spoonbar! is located, likely picturing herself lounging on organic linens and texting her friends back home. I am picturing myself downstairs sipping a “Cucumber Collins,” Beattie’s twist on an old favorite. If and when we visit – regardless of whether it’s next week, next month or next year – I know something delicious will always be in season.
www.artizenmagazine.com
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