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Meet Your Mixologist: Tim Stookey, Presidio Social Club
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Former bellman Tim Stookey, who is now lead bartender at Presidio Social Club, says that not every drink that’s served in a martini glass qualifies as a martini.
SAN FRANCISCO (Map, News) - In a saloon town such as San Francisco, the bartender plays a crucial role. Confessor, friend, sounding board – the man or woman behind the plank sees to it that our needs are met with elegance, grace and often wit. They see humanity at its best and most convivial, but also offer a nod and a welcome to the lonely. But what do they see when they look at us? What are the tricks of their trade? And what lessons have they learned along the way? In this Examiner weekly feature, we talk to some of our local bartenders to find out.
Presidio Social Club
563 Ruger St, S.F; (415) 885-1888; www.presidiosocialclub.com
Disclaimer: Before reading the Q&A that follows this introduction, let’s get one thing straight: Tim Stookey is a class act. But he’s got some definite opinions on what makes a good cocktail and ordering etiquette. We asked Stookey what one thing he would change about the world, and he said, “If you want a martini, don’t assume I think it’s vodka.” Yes, he’s a little passionate about these things. This doesn’t make him a snob, and trust us: Once you take a seat at his bar, you will immediately feel like you’ve been swept back in time. That has to do with the fact the Presidio Social Club oozes history, from its historic exterior to its charming interior, which has been designed to feel like a 1930s lounge. The food and cocktail menu is equally classy.
How did you get into bartending? I started off as a bellman in a little hotel on Sutter and Gough called The Majestic. They had a bartending position open and someone thought I’d be good for it. I’d never done it. I’d been the bellman for seven years. The more I started doing it, the more I got interested in it.
When did this place open? We celebrated our year anniversary at the end of December.
And it used to be a barracks? It was a barracks building, and we think buffalo soldiers might have been here for awhile. They had to rebuild the whole thing. The wall behind me is a historic wall, so you can’t drill into it.
Have you seen George Lucas yet? His folks come in now and then, but I haven’t seen Mr. Lucas. I’ve seen Mr. Coppola though, trying to sell us his wine.
You’ve made us a specialty cocktail from the menu, but what would you consider your signature cocktail? I’m most proud of this variation I do on a rye Manhattan, the Boots & Saddle. It’s an old cavalry term that meant the men had to put on their boots and saddle up their horses. It sounds leathery and old. And I decided I would make a traditional Manhattan that’s equal parts rye whiskey and Punt e Mes, splash of bitters and a flamed orange chip. It’s not good for a hot summer day.
If you could serve a drink to anyone, alive or dead, who would it be? Well, I’ve already served Julia Roberts, so that’s out. W.C. Fields is always a good one.
Do you have any pet peeves? When people think everything in a martini glass is a martini. There are two kinds — and purists will say there’s actually only one, and the other is a vodka-tini. What I like to do, is when someone asks for a martini, I ask, “What kind of gin?”
Because you’re a purist. Well, yeah.
Are there any drinks that you refuse to make? An apple martini. Drinks that have stupid names. People ought to act like adults. Drinks are for adults.
Since this place is so decade-centric, which decade would you live in if given the choice? I guess the 30s.
During the Depression?! Well, we’re talking fantasies, so what the hell? I got money. I got enough to get by.
Featured drink: Boots & Saddle
» Take equal parts Rye whiskey and Punt e Mes.
» Add a dash of orange bitters.
» Stir with ice and strain into a martini glass.
» Take an orange peel chip the size of a quarter, heat it up and drop it into the drink.
Comments from Examiner Readers
4:31 PM MST on Sun., Jul. 6, 2008 re: "Meet Your Mixologist: Robert Schramm, Slide"
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E.B. said:
Yeah went to slide this last week - best bartender I've ever seen, the man is insane.
7 agree | 3 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
5 agree | 4 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.
6 agree | 7 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!)
16 agree | 14 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
57 agree | 49 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!
45 agree | 58 disagree
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Concerned Examiner Reader said:
Peskin in a bar? How shocking! Was he using his cell phone to berate anyone?
74 agree | 68 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.
183 agree | 124 disagree
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