Issue link: http://digital.copcomm.com/i/5037
"A good scotch cocktail requires skill. It's not just a matter of using compatible ingredients; you have to think in layers of fl avor, with scotch forming the backbone of the drink," surmises Erick Castro, General Manager of Rickhouse, the newest venue from Future Bars, which also owns Bourbon & Branch, Swig and Anu in San Francisco. Castro is a seasoned member of the trade who started working behind the bar while he studied adver- tising in San Diego. After graduation, he sharpened his bartend- ing skills with a stint at a corporate chain, where he mastered two essential traits: speed and accuracy. As an active member of the United States Bartenders Guild, Castro studied with some of the Bay Area's most talented mixologists and relocated to San Francis- co in 2007 to pursue his trade. "Cocktail culture in San Francisco is arguably the best in the nation; we have access to fresh ingredients year round, and you can fi nd quality drinks at reasonable prices in every neighborhood." Castro got his start in San Francisco behind the bar at Bourbon & Branch, where he continues to teach "Cocktails 101" at their ever- popular Beverage Academy. In July, he helped open Rickhouse to rave reviews. "I deeply enjoy working with and creating two-spirit cocktails, because they pose a much larger challenge in the sense of creating harmony and balance within the drink. The key to solv- ing the puzzle always lies in fi nding what each spirit can bring to the table . . . and what each can offer to the other." Scottish Breakfast The Scottish Breakfast is a ri on the classic Brandy Milk Punch. Castro speci cally uses grade B maple syrup because it delivers more avor. 1½ oz. Glenlivet 12 Year Old ½ oz. calvados or apple brandy 1 oz. cream ½ oz. grade B maple syrup ¼ oz. simple syrup Shake vigorously and strain over the rocks into a double Old Fashioned glass. Garnish with freshly grated cin- namon. Erick Castro, GM of Rickhouse in San Francisco, goes to great heights for quality. The Power of Two: Rickhouse PHOTO: RYAN LELY PHOTO: RYAN LELY 36 / the tasting panel / december 2009 Seasonal Cocktails