Issue link: https://digital.copcomm.com/i/1787
90 / the tasting panel / august 2009 PRO-fi le: Dominic Venegas D ominic Venegas is Beverage Director at San Francisco restaurant Gitane, as well as an accomplished and widely recognized mixolo- gist. Here, he shares his thoughts on being a barman with us, along with a seasonal recipe. —Eric Tecosky TP: When did you fi rst get the bartending bug? Dominic Venegas: I would say it really hit me in 2001. That's when I started at Bacar restaurant, where there was a very classic bar program. I was immersed in learning all I could, but especially ser- vice and etiquette. TP: Where do you currently work, and what is the vibe there? DV: I'm working at a funky little Basque restaurant, Gitane. The food is infl uenced by the areas surround- ing the Basque region, so we try to have that same infl uence in the cocktails as well. Gitane features over 40 different sherries, as well as a good selection of Spanish brandies. Our cocktail list has a core of sherry-based drinks. Both classic and modern. TP: What skill or skills do you feel makes a great bartender? DV: Bar etiquette, attention to detail, cleanliness, but most important, a great, resilient attitude and personality. Also an understanding of the history of your craft. TP: What is your desert island cocktail? DV: San Francisco–style Trader Vic's Mai Tai . . . plenty of rum, refreshing and quite tasty! TP: Biggest pet peeve behind the bar? DV: Items not being returned to their correct places, and not thoroughly rinsing your shakers and tools after every drink. Not tolerated! TP: Best bartending advice you ever received? See next question*. TP: Cocktail, The Thin Man or Coy- ote Ugly? DV: I can relate to Nick from The Thin Man, a class-A drinker, witty and loves San Francisco. Cocktail has Elizabeth Shue, my fi rst crush, and *Coughlin's Law: "Never show surprise; never lose your cool." TP: Least favorite cocktail? DV: Mocktails. I don't do mixed shots or bombs. TP: Worst customer you ever had? DV: The one who thought he was always right. TP: Original recipe? DV: The Summer Sour. Summer Sour 2 oz Sagatiba Velha cachaça ½ oz. strawberry juice ½ oz. lemon juice 1 oz. honey syrup ½ oz. egg whites Dash of orange bitters Vigorously shake and strain into bucket glass (ice optional). Top with orange bitters. PHOTO: JENN FARRINGTON