Prohibition Hosts UK Bartender Craig Robertson
Stop by on June 7 for a special menu focused on the versatility of Jägermeister
U.K. bartender Craig Robertson is making a guest appearance at Prohibition on June 7.
It’s not unusual for bars to host guest bartenders—usually locals who can bring a different level of expertise to a bar. Sometimes out-of-towners stop by, like Level 2 @ George’s recent evening with Pagan Idol’s Daniel Parks. But overseas? That doesn’t happen too often in San Diego. Take advantage of the opportunity to get an international perspective on craft cocktails on Wednesday, June 7, when Prohibition hosts Craig Robertson, bar manager at The Strait and Narrow, located in Lincoln, a city in the British Midlands known for its magnificent Gothic cathedral. (The Strait and Narrow was recently featured in Difford’s Guide for its talented team of lady bartenders.)
Robertson’s here courtesy of Jägermeister. He’s a member of the brand’s Hubertus Circle, a global network of talented bartenders who collaborate and often do bar swaps. Ryan Andrews, Prohibition’s bar manager, was the first U.S. member of the Hubertus Circle, which also includes Sycamore Den’s Jesse Ross, Polite Provision’s Frankie McGrath, and Campfire’s Brian Prugalidad.
The night will feature two cocktails by Robertson and two cocktails by Andrews.
“The idea behind my drinks are to showcase the versatility of Jägermeister by incorporating different techniques and ingredients,” Robertson says. He’s making a flip—a 300-plus-year-old cocktail concocted by English sailors, who’d mix and egg with rum, ale, and molasses—and the Jäger Blazer, which involves some pyrotechnics.
“The flip is super-rich and, obviously, the Blazer is warm,” he says. “The style of the drinks is meant to counteract the May gray/June gloom I read a lot about and remind people that warmth is in fact on the way.”
Grand Meister Flip
- 50 ml Jägermeister
- 50 ml milk stout (local)
- 12.5 ml caramel
- 25 ml cold brew coffee (local)
- Pinch of salt
- Whole egg
- Orange zest garnish
- 35 ml Jägermeister
- 10 ml blood orange liqueur
- Barspooon of overproof rum (set on fire and passed between two vessels, then poured over)
- 50 ml cranberry juice
- 12.5 ml vanilla syrup
- Orange zest garnish
Andrews, who was a vanguard in Jägermeister's revival, is making the Bangarang (Jäger, rye, lemon, strawberry orgeat, basil, and R&D Sarsparilla bitters) and Jäger in my Hair (Jäger, lime, honey, apricot cordial, R&D Aromatic bitters #7, and egg white).
Robertson landed in San Diego last Tuesday and has been checking out bars and chatting with bartenders, and did a guest appearance at Sycamore Den on Monday. He said he’s particularly interested in sustainability, and what bars are doing to reduce waste and make the most of local ingredients. He’s also been in search of the perfect daiquiri.
“Noble Experiment has been the most impressive so far,” he says. “Ordering a drink that's not on the menu and then being asked how you'd like it—what rum, how sweet, etc.—instantly put me at ease.”
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