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Soaking it In

Assimilating bartending expertise, one drink at a time

Photo: Brevin Blach
Words: Brandon Hernández


According to Sarah Ellis at Jayne’s Gastropub in North Park, becoming a great bartender is simple. “The best way to learn about drinks is by drinking them, and I dedicated quite a bit of time to my studies,” she says. Being well-versed in the cocktail classics (and keen to the importance of proper dilution, accurate jiggering and fresh ingredients), Ellis feels free to experiment: she’s now working on a line of bottled aperitif cocktails, including one made with Cymar, an artichoke-based liqueur. “Imagine being able to pop open a little bottle and have a perfectly crafted, bubbly pre- dinner cocktail,” says Ellis, who, off the clock, pours on the punk as the guitarist for her all-girl band, Lady Parts.

jaynesgastropub.com

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