Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.
Issue link: https://read.dmtmag.com/i/737871
www.cheersonline.com 31 October 2016 • SCENE cachaça as the base, boasts exotic tropical flavors of pineapple and peach, alongside house-made orgeat, and a sexy glass to boot," he says. And communal cocktails like the Hummingbird Punch ($42 for four serv- ings), with blanco tequila, lemon, grapefruit, vanilla and Peychaud's bitters, will quench a table of thirsty imbibers. "Tiki continues to be a big trend, and along with the cocktail itself, our presen- tation needs to be equally strong," Zieske says. Hence the search for unique vessels, specialty ice and custom-labeled bottles for "Blast from the Past" drinks like the Chi Chi ($9) and Singapore Sling ($10). San Diego's bar scene is thriving, and Zieske is excited at what the future holds. "I expect to see a move towards more specialization in bars, where menus and products of- fered will cater to niche markets and specific clientele," he predicts. "There is a lot of young, hungry talent with a fresh perspective and impressive creativity." IRONSIDE FISH & OYSTER BAR This 450-seat restaurant and oyster bar housed in a 1920s-era warehouse in San Diego's Little Italy opened in 2014. Decor includes suitcases meant to resemble a ship's cargo hold, mermaid statues and a long seafoam-green wood bench. The original drinks menu at Ironside Fish & Oyster Bar incorporated sherry and rum to tie in with the venue's nau- tical vibe. "Since then, we've consolidated the menu keeping all the favorites, and added a few drinks created by current staff," says bar manager Dean Pryor. "The true inspiration is our own creativity." Still, Painkillers and Navy Grog style drinks remain among the most ordered, as do other complex creations such as the Hell or High Water ($11), with blended and Islay Scotches, Averna, Galliano and mole bitters, or the Skubic Diver ($11), with Old Harbor gin (Michael Skubic is the owner and distiller), St. George Basil eau de vie, lime, sea salt, cucumber and celery bitters. The trend with Ironside bartenders is still to sub in sherry for vermouth, though. Pryor notes that a friend of his said that "'a Martini with vermouth is a suit, a Martini with sherry is a tuxedo,' and I think that says it all." He admits that every cocktail bar in San Diego has at least one Tiki sip on the menu—not neces- sarily crafted with rum, but at the very least with different fruit juices and ingredients like falernum and allspice dram. Tiki techniques are pretty widespread at craft cocktail bars all around the country for sure, but one trick that seems to be indigenous to San Diego is the double-jigger. "It's a technique where you hold two jiggers, with different mea- surements in one hand, and measure drink ingredients with a bit more efficiency," Pryor says. And if you just aren't in the mood for one of the drinks on the menu, the bar staff will whip one up à la minute based on your preferred spirit or flavor profile. The wine list complements the aquatic-focused food menu, with lots of op- tions including crisp whites from Côte de Gascogne in France to perk up shellfish like steamed mussels with uni, bacon lardons and chervil ($16). Bigger and better is what Pryor predicts for the city's bar scene. "The progress grows exponentially, more ideals from around the country with new techniques," he says. "Finally, moving away from reclaimed wood and overdone ideas about 'chic.'" AERO CLUB With more than 1,000 whiskies on the menu, it's no wonder that this legendary Gaslamp District 80-seat bar has been around since 1947. It welcomes dram fans with a retro air- plane-adorned neon sign outside (pilot Maryann Prophet was the original owner), and a Whiskey Wall inside that seems to go on forever. To those in the area, it's comfortable, familiar and wel- coming—but staff isn't resting on its laurels. "We are one of the last of a dying breed of great neighborhood bars," says bar manager Chad Berkey. "Over the years [we've] created a character and atmosphere that can't be copied, although many people try." The whiskey list is stunning, with every region of the world well represented. But cocktails get their fair shake too, with a list of 16 craft options priced $5 to $10. Berkey said guests come from far and wide for their Aero Whiskey Sour ($6.50), with bourbon, muddled lemon, simple syrup and egg white, topped with cinnamon. Clear spirit fans aren't passed over, though; the Tanqueray gin-based Rickey ($6.50) and the Mule ($5.50) with Seagram's vodka are also top sellers. The wine focus is small, and there are 20 beers on craft, with six dedicated to rotating craft options. Because Aero Club has procured a rare type of liquor license, it doesn't need to provide food. But food trucks sometimes park outside on the weekends, and guests are always invited to bring in takeout. A bar that's been around for so long has the luxury of be- ing able to ride the wave of trends, as well as look back—and forward. Berkey says that the key to longevity and standing out from others is service. "It's going to be the place that hires the best staff that will survive." In a city with as diverse a scene as San Diego—with live music venues, dives, sports bars, dives and craft cocktail louges—Aero Club prides itself on its neighborhood feel, Berkey says. "With all that's happening with bars featuring ultra-craft cocktails and flair, or the super high-volume clubs, everyone always seems to filter back into the good old comfortable neighborhood bar to wind down and relax." The Skubic Diver at Ironside, made with Old Harbor gin, St. George Basil eau de vie, lime, sea salt, cucumber and celery bitters. PHOTO CREDIT: CH PROJECTS