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SF Examiner – A Refreshing Oasis in the Sunset
SAN FRANCISCO – In a saloon town such as San Francisco, the bartender plays a crucial role. Confessor, friend, sounding board — the man or woman behind the plank sees to it that our needs are met with elegance, grace and often wit. They see humanity at its best and most convivial, but also offer a nod and a welcome to the lonely. But what do they see when they look at us? What are the tricks of their trade? And what lessons have they learned along the way? In this Examiner weekly feature, we talk to some of our local bartenders to find out.
Grayson Lobosky has worked at the Sunset’s sprawling Pacific Catch bar and restaurant since day one, when the restaurant took over the space formerly occupied by the Canvas Gallery lmost a year ago. The island-themed cocktail menu is undoubtedly a blessing to residents in the neighborhood, where watering holes that go beyond gin and tonics and beers are few and far between. This fact is not lost on the owners and is probably why the restaurant has two happy hours. Mondays through Fridays, from 4 to 6 p.m., patrons can imbibe in $3 drafts and $4 wells and nibble on bar bites that go beyond your typical fried food. Portions are the same as they’d be if you were sitting at a table, but half the price. Then, from 10 p.m. to midnight, happy hour kicks in again.
Tell us how you found your way into bartending. I had been in the industry for about eight years, working the back of the house. I was also the general manager of a tea store and café in Chico, and I’ve done just about everything in between. I’ve been in the bar business for two years. I started in San Diego.
What do you typically order? I’m a whisky fan, but if I have a drink here, it’s the Dusty Road [rye whisky and ginger beer]. It’s not as good at other places because they don’t always have ginger beer and will use ginger ale.
What’s the cocktail that you make most here? The Pomegranate Ginger Martini and the Lemongrass Mojito. Oh, and people love our margaritas, too. We use agave nectar instead of triple sec.
If you could serve a drink to anyone, who would it be? Mick Jagger. I’ve been infatuated with the Rolling Stones my whole life. For my dad and I, it’s one thing we’ve always connected on. I think he’d have the most interesting stories to tell.
No Keith Richards? I’d probably need an interpreter!
What would you serve Mick? A Manhattan.
Since this place honors the Pacific Rim, have you ever been to that part of the world? No. I want to start traveling. I’m starting to get jealous of everyone’s travel stories. I think I would go to Thailand. I actually am going to Hawaii in January. My cocktail buddy opened a bar in Kauai. It’s not as touristy as other parts.
Would you agree that when someone orders a particular drink, it says something about their personality? Definitely.
Using the menu as an example, who is the person that orders a Mai Tai? Fun. Usually travelers. They’re up for trying anything. Very bubbly.
What about the Spicy Pacific? Those are the risk-takers.
Do you take a specific bus line to work? I used to take the N-Judah.
If you could serve any drink on the N, to improve the experience, what would it be? Mouthwash.
Cocktail. A Mai Tai.
What’s your favorite cocktail/food combination on the menu? The spicy calamari and the Kiwi Flash [gin, kiwi, cucumber].
Do you have any pet peeves? When people start offending other people at the bar with their remarks.
What are three things you can’t live without? Alcohol, music and laughter.
What’s the best tip you’ve ever gotten? You’re good at what you do.
Featured recipe: Spicy Pacific
- 2 oz. Charbay vodka
- 1 oz. simple syrup
- Juice from one fresh-squeezed lime
- Two slices of Serrano chiles
- 1.5 oz of passion-fruit puree
Combine ingredients together in a shaker filled with ice. Shake and strain into a chilled cocktail glass. Garnish with a lime wheel and a jalapeno slice.
Tiffany Martini
Special to The Examiner
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