Scott Baird, the visionary behind Starlite, a widely known cocktail bar in San Francisco, has constructed a fame for his modern but approachable bartending fashion.
With a background in culinary arts and a ardour for connecting with individuals, Baird created a singular house the place scrumptious drinks and memorable experiences come collectively seamlessly. His journey within the trade displays a deep dedication to high quality, creativity, and distinctive hospitality.
Initially aspiring to be a chef, Baird discovered his true calling behind the bar, drawn to the chance to attach with individuals and earn “front-of-the-house” cash. Whereas he embraced bartending, his culinary background nonetheless performs a key position in his cocktail strategy, mixing world taste combos into his creations. At Starlite, the drinks are designed to be approachable, enjoyable, and delightful. As Baird places it,
“We don’t wish to problem you right here at Starlite with ‘mixology.’ Relatively, we wish you to settle in and luxuriate in a scrumptious and balanced drink. Starlite is concerning the music, the view, and the ambiance, and we wish friends to expertise nice hospitality with nice drinks.”
So, how does Baird know when a cocktail is able to go?
“If, upon tasting the drink, you instantly need one other one, then it’s menu-ready—craveable, scrumptious, acquainted.”
One of many standout options of Starlite’s menu is its martinis, every tailor-made to evoke completely different moods and personalities. “After I take into consideration martinis, I image them as individuals: modern and chic, austere and extreme. I play a sport with myself, asking, ‘If this martini had been an individual, what wouldn’t it be like?’” He sees martinis as much more versatile than the traditional “simply wave the Vermouth throughout the glass” or “make it filthy” mindset.
“There are such a lot of lovely, aromatized wines and bitters that may change the result—the chances are infinite.”
Baird fondly remembers a enjoyable problem from his early bartending days: “A visitor as soon as requested me to make a martini that captured the flavour of the colour silver. I used Plymouth gin, Patxaran, Mirabelle Eau De Vie, and Noilly Prat Dry Vermouth. The end result was dry however balanced—identical to silver. That have helped form each me and my martinis.”
Wanting forward, Baird predicts that the way forward for the cocktail trade will probably be dominated by distinctive, high-quality manufacturers, whereas extra generic choices will fall to the wayside.
“The good manufacturers will rise to the highest, in addition to these with a robust, distinctive perspective.”
He mentions Donna’s Pickle Beer for example of a product with sturdy branding and a easy, enjoyable enchantment. Baird additionally sees a shift away from the complexity of “mixology,” with a renewed concentrate on perfecting traditional cocktails.
“In case you have 64 crayons in your field, you don’t want to make use of all 64.”
