Scott Beattie’s cocktail recipes more closely resemble the workings of a well-seasoned chef than those of a swanky restaurant bartender. But then again, he did help elevate the term “bar chef” during his tenure as bar manager at Cyrus Restaurant, where his fanciful concoctions paid homage to seasonally available ingredients, and careful attention to technique and tradition. Many of Beattie’s creations call for obscure herbs and other mystical ingredients that he either grows himself or convinces local growers to plant for him. Homemade bitters, simple syrups infused with essential oils, and rich foams are just some of the components that make this mixologist’s imaginative cocktails memorable and delicious.
No longer at Cyrus, Beattie is currently consulting and promoting his new book Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus, which offers detailed recipes for many of the drinks he once served at the Healdsburg, CA, restaurant, including a Westside Bellini that calls for a dehydrated peach chip garnish and a Celery Mary that requires pickled celery root threads.
A San Francisco-native, Beattie graduated with an English degree from the University of California at Berkeley before finding his place behind the bar. He helped open Pat Kuleto’s Martini House in Napa Valley before arriving at Cyrus, where he compiled a 45-page cocktail and spirits menu for the restaurant’s bar customers.