It’s not every day that a bartender garnishes your cocktail with freshly ground white pepper. But then again, San Francisco’s Bourbon and Branch isn’t your typical bar, and Jayson Wilde and Tony Devencenzi aren’t your average bartenders.
The duo work their magic six nights a week behind the bar at the famed speakeasy, which has become known for its unusual artisan cocktails. They shared with us the tricks behind mixing one of the house favorites, The Austrian, flavored with fresh citrus juices, ginger, gin and fruity Lillet Blanc. See the full recipe below, then scroll down to watch how the pros do it.
1 1/2 oz. gin
3/4 oz. Lillet Blanc
3/4 oz. grapefruit juice
1/2 oz. ginger syrup (see note below)
1/2 oz. lemon juice
2 dashes Angostura bitters
Cracked white pepper for garnish
In a cocktail shaker, combine the gin, Lillet Blanc, grapefruit juice, ginger syrup, lemon juice and bitters. Fill with ice and shake vigorously. Strain through a double strainer into a coupe glass and garnish with white pepper. Serves 1.
Note: To make the ginger syrup, cut thin slices of ginger and add into simple syrup while it’s cooking on the stovetop, with a little black pepper.
About the author: Olivia Terenzio grew up in Mississippi, where she cultivated a love of sweet potatoes, crawfish and cloth napkins at a young age. A passion for sharing food with friends and family led her into the kitchen and later to culinary school, where she learned how to roast a chicken and decorate a cake like a pro. As a Williams-Sonoma blog editor, she’s now lucky enough to be talking, writing and thinking about food all day.