This bi-weekly series of interviews will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. This week’s guest is Nicolas Torres, owner and bar director at popular San Francisco bar True Laurel.
We spoke about what it takes to create a sustainable cocktail bar, the California influence on True Laurel, and the lighter direction the drinks industry as a whole is taking.
SILK THE SHUCKER
.75 oz. Corn Cob infused BERTOUX Brandy
.75 oz. Amendoa (or Amaretto)
.5 oz. Corn Silk-Infused Whiskey
.25 oz. Lemon Juice
.25 oz. Sweet Vermouth (Torino style)
Combine ingredients and add to 1.25oz. of milk, let curdle and then strain, and strain again through collected curds until clear.
All photographs by Anthony Parks on behalf of BERTOUX Brandy
The post The Master Blend: A Bartender Series – Nicolas Torres appeared first on Bit By a Fox.
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