SOMA and TOKYObay Salute Top Mixologists



15 Romolo, Rye, Rosewood, Rye on the Road – San Francisco

Designer-turned-serial-restaurateur Jon Gasparini keeps busy. With three bars (15 Romolo, Rosewood, and Rye) and an A-list cocktail catering venture (Rye on the Road), Gasparini also acts as a consultant all over, from local distillers to brands like Jim Beam Global, and maintains a role curating bars for the San Francisco Food Truck Festival. Gasparini and business partner Greg Lindgren plan to unveil their fourth bar and dining concept in Downtown SF early next year.





Sicilian Julep
6 mint leaves
.5 oz lemon juice
.5 oz simple syrup
(or minted simple syrup)
.75 oz Cynar
1 oz Wild Turkey Rye





Prizefighter – Emeryville

Jon Santer is a celebrated master mixologist with 12 years experience in the spirits industry. His master-crafted drinks have found their way into today’s cannon of neo-classic cocktails – Santer’s own “The Revolver” can be found on drink menus the world over. In 2011 he ended a long-standing position as brand ambassador for Hendrick’s Gin, after which, he and partners opened Prizefighter.

Martini de Chambery
2 oz London dry gin
(we currently use brokers)
1 oz Dolin Blanc Vermouth
Garnish – lemon peel







Churchill  – San Francisco

Behind the bar at Churchill most nights you’ll find owner Anthony Healy-London fulfilling his lifelong passion: creating great atmospheres and great cocktails. Healy-London received a Masters in History at Northwestern, worked on an Atlantic fishing boat, then spent six years bartending around SF until he and partners opened Churchill in 2011.



District 5 
1.5 oz Rittenhouse 100 Rye whiskey
.75 oz Meletti Amaro
.5 oz Punt e Mes
1 dash orange bitters
Garnish with an orange twist






Bloodhound – San Francisco

Bloodhound owner Dylan O’Brien believes in strong drinks, friendly banter, and good times. When he’s not working behind bars, he’s usually listening to records, cooking, running with his dog, or drinking cheap beer and expensive whiskey. You can find him at either of his two Bay Area bars: Bloodhound in SOMA, or Prizefighter in Emeryville.

Most Delicious Whiskey Sour 
2 oz. bourbon (Rye Whiskey also works well)
.75 oz fresh squeezed lemon juice
.5 oz fresh squeezed orange juice
.5 oz rich simple syrup*
1 dash angostura bitters
1 dash orange bitters
Garnish – amarena or brandied cherry
Rich Simple Syrup*
1 cup turbinado sugar (Sugar in the Raw
is a readily available brand)
.5 cup water


Photos by Michelle Drewes