Opening July 1 in Healdsburg, CA will be the H2Hotel, the sister property to the Hotel Healdsburg. At the adjoining casual restaurant Spoonbar, the one and only Scott Beattie will be back behind the bar four nights each week.
Beattie worked in several San Francisco bars, but really made his name at Cyrus, also in Healdsburg, and published a book of drink recipes from the bar called Artisinal Cocktails. His drinks are typically in the California style; calling for fresh, seasonal, sometimes personally-grown ingredients.
I got a sneak peek of the new menu for Spoonbar and it is very much in Beattie's style. There are pages of text explaining the program and a long spirits list dividing each spirit type into local, organic, traditionally produced, and other terms of least-to-most ecological impact.
The initial menu (all of this is tentative, by the way) features summer cocktails available by the pitcher or glass, including the Margarita, Mai Tai, and Mojito. The Classic and Original Cocktails section is divided in two: Tart and Refreshing, and Spirit-Driven and Intensely Flavored.
The Tart and Refreshing cocktails include classics like the Clover Club, Last Word, and Pisco Sour, along with newbies like the Pedestrian (Hangar One Mandarin, lime, sudachi, ginger, grenadine) and Smoky Paloma (tequila, mezcal, grapefruit vodka, lime, grapefruit, sugar).
The Improved Classic Cocktails section is three takes each on the classic cocktails Manhattan, Sazerac, Negroni, and Old-Fashioned. For each drink Beattie offers a classic version and two adaptations, such as a Negroni called the Handlebar made with bourbon, Noilly Prat vermouth, Campari, and lemon zest, and the Tempus Fugit made with Martin Miller Westbourne gin, Carpano Antica vermouth, Gran Classico (from Tempus Fugit spirits), and orange zest.
All in all there are a ton of cocktails from which to choose and Beattie behind the bar to make them. Word.