Interview with Mixologist Scott Beattie

Antoinette Bruno: What drew you to restaurants and, in particular, to mixology? Did you attend culinary school?
SB: Initially I was drawn to the action of the bar scene. I was young and single living in San Francisco, and it was a fun job to have. There was a group of young mixologists who were interested in going a step further with their cocktails, and the logical step was to head into the kitchen. I also wanted to take the next step.

AB: Where you trained in bartending or mixology? Did you attend culinary school?
SB: No, I just started to work in bars and kitchens.

AB: What are the most notable restaurants you’ve worked at?
SB: Martini House in St. Helena, CA; Azie and Postrio in San Francisco; and Cyrus in Healdsburg, CA, were the most notable.

AB: Who are your mentors? What are the most important things you’ve learned from them?
SB: I don’t really have any one mentor. I have influences from all kinds of people, such as Mark Dionysos, formerly of Absinthe and now of Clock Bar.

AB: What goes into creating a new cocktail?
SB: Being your own worst critic is definitely one part of creating a new cocktail. Also you can’t skimp on anything—you have to use all good ingredients.

AB: What is your favorite cocktail to drink? To make?
SB: To drink—the one someone else is buying for me. Actually my favorite cocktail to drink is The Last Word. My favorite cocktail to make is the Plum Dandy. I get the plums from my neighbor, the peppermint from my father and the jasmine blossoms from down the street. I always try to use things that grow around me.

AB: What ingredient or spirit do you feel is underappreciated or underutilized?
SB: I think green chartreuse is an amazing ingredient that’s underutilized. It was originally used a lot in classic cocktails, and it’s just now starting to come back. I use it in my Thai Monkey cocktail, among others.

AB: If you weren’t a mixologist what would you be doing?
SB: I’d be in diplomatic relations in some far corner of the Earth.

AB: Which person in history would you most like to have drinks with?
SB: Probably Thomas Jefferson—he is my favorite President. I would drink Madeira with him.

AB: What are some current trends you’ve seen in the cocktail market? How have trends changed?
SB: I’m definitely seeing more attention to quality—measuring everything and trying to put a face behind all of the ingredients used, whether they are liquor or produce. Another trend is using small, handcrafted ingredients and fresh produce in cocktails.

AB: What’s next for you? Where will we find you in five years?
SB: My next venture is cocktail catering—I make drinks for private events that are already being catered for food. There is a serious void in the market for cocktail catering. I’m also teaching drink-making classes.