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Meet Your Mixologist: Andrea Campos
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Related Topics: SAN FRANCISCO
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The Maine Diver Scallops on Jardinière’s menu were one of bartender Andrea Campos’ favorites, until she found out the hard way she is allergic to them.
SAN FRANCISCO (Map, News) - It’s not that we have anything against restaurants that win James Beard awards and the average entrée costs $35. Our only complaint is the general stuffiness blanketing the bars of most fine-dining establishments. So it was utterly refreshing to have a seat at Jardinière’s elegant bar and have an overwhelmingly relaxed and congenial experience. Bay Area native Andrea Campos was our mixing mistress for the evening. She whet our appetite with two outstanding cocktails: a spicy-sweet Daiquiri de Mole and a killer concoction called the Jasmine. She also spoiled us with a few selections from the menu.
Jardinière
300 Grove St., San Francisco, (415) 861-5555, www.jardiniere.com
What are this bar’s top three requested cocktails? Cosmopolitans, Lemon Drops and Margaritas (aside from the traditional Martini).
What drink do you make the least? Death in the Afternoon. It’s some sort of Pastis and champagne beverage. Good for hangovers.
And what drink do you order most? It depends where I’m at; if it’s pre-dinner, post-dinner, hot or cold outside.
What’s a good pre-dinner cocktail? French 75s [gin, champagne, lemon juice, sugar]. They are bubbly, light and refreshing and served in a pretty flute.
What about after-dinner? If it’s wintertime, a Manhattan or a Sazerac.
And on a warm day? I’m easy. A Campari and soda.
So what’s up with the new “lounge”? It’s settees and couches, and has a menu that’s finger-food friendly; things you can eat without a fork and knife.
What are your favorite things on that menu? The duck confit salad with the candied kumquats and dry-cured olives. That and the Maine Diver Scallops ... until I became allergic to them.
Did you find that out the hard way? Unfortunately. We have a couple from Florida who flies out just for them.
OK, so I see Aaron Peskin over there, this bar must get its fair share of high-profile people. We get a lot of local celebrities. Willie Brown; Tom Ammiano is a frequent flyer here. Tom Sinkovitz and Pam Moore, although we don’t see Tom as much as we used to. Robin Williams loves us.
Who was the most exciting celebrity you served? Francis Ford Coppola. That was exciting and so unexpected.
What’s the cheese cave all about? It’s temperature and humidity controlled. You need a VIP pass to go back there. We want to keep as little people back there as possible. [The cave] is very near and dear to Traci’s heart.
Speaking of Traci Des Jardin, does the name of the restaurant mean garden, or is it a play on her name? It does mean garden and speaks to the seasonality and freshness of her menu. It’s also a play on her name.
Featured drink: Jasmine
» 1.5 ounces Hendrick’s gin
» ½ ounce Campari
» ¾ ounce lemon juice
Add ice and shake. Pour into a tumbler glass and garnish with a lemon twist.
Comments from Examiner Readers
2:52 PM MST on Fri., Sep. 19, 2008 re: "Meet your mixologist - Jake McClain"
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Examiner Reader said:
Jake's Hot!
2 agree | 1 disagree
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E.B. said:
Yeah went to slide this last week - best bartender I've ever seen, the man is insane.
8 agree | 4 disagree
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Examiner Reader said:
Great article...great interview and interviewee. That's Oklahoma....not Texas. Hi...I'm a Bible. Janell's Mom
6 agree | 5 disagree
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jossy said:
Just to let you know. The proper spelling of the last drink you detailed ia PICON. It is the name of the person who developed the main part of the drink--Picon--a bitter aperitif. Picon has been around since the mid 1800's. While Herb Caen may have had the drink it was around for many, many years prior to Mr. Caen. It is a traditional drink of the Basque and the Italians. Unfortunately, the French no longer import Picon. If someone makes the drink now, it is made with a poor substitute or they bring the Picon over from France.
8 agree | 8 disagree
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Examiner Reader said:
It's true that Robvell is not only the best bartender in SF, he's one of the world's nicest people. Best time to try his special cocktails, however is after 10 on Saturday night when the action at the bar is still hot but the tourist crowd in the restaurant has died down. Then he might even make a Chocolate Love for you (if you really deserve it!)
18 agree | 16 disagree
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Examiner Reader said:
It is great to see Mr. Stookey get some props. Regarding comments above: There may be good women bartenders in the city, but nobody M,F,TG or whatever makes a drink mike he does. Most of the drinks are not $12 (okay maybe $10), but such is life in the city. That's not much more than a lousy drink elsewhere, 1/6th of a parking ticket, or 2 trips over a bridge. I'd rather nurse a fine drink for 30 minutes than pay $15 for a 'green' movie ticket at the Sundance Kabuki any day... Tim can turn cheap liquor into a fine drink, but fortunately he is well researched and knows how to find a good booze for the buck. He is thoroughly unpretentious & I find it a nice change to have a well-made, well-presented tasty drink from a serious professional than the slapped together *&^%$# that most of the 20-somethings try to pass off for a $10 cocktail in this city. After a day of crowds, jerks in line, and all the other indignities one suffers to live in this city, a drink from Tim is very civil
58 agree | 50 disagree
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Michelle Lester said:
why are all the bartenders featured in this column MEN? I know alot of great mixologists (myself included) that are female!
46 agree | 59 disagree
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Concerned Examiner Reader said:
Peskin in a bar? How shocking! Was he using his cell phone to berate anyone?
75 agree | 69 disagree
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Examiner Reader said:
As a blue collar working class person I'm absolutely disgusted by people who think it's hip and chic to sip 12 dollar cocktails. Paying that amount of money for a cocktail is just sickening, decadent really. Especially in a city full of homeless people.
184 agree | 125 disagree
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