If you’ve been to Cyrus, you’ve no doubt tried Scott Beattie’s amazing cocktails – painstakingly-made drinks that include everything from dried lotus root to jasmine blossoms and egg foam. They’ve got names like Hot Indian Date, Rhubarbarella and Huck Yu.
Now a celebrated author with a new book, Artisanal Cocktails: Drinks inspired by the seasons from the bar at Cyrus, you might think Beattie would be on top of the world. And he is. Just not at Cyrus.
Beattie actually left Cyrus’ official employ early last summer and is currently waiting tables at nearby Scopa restaurant. Wait. Whhhhhaaaaat?
“I just needed a break. I’m not an incredibly ambitious person,” says Beattie. The depature, he assure BiteClub, was totally amicable and Beattie still consults for his pals at Cyrus, runs a cocktail catering biz, teaches at Relish and the CIA and waits tables four nights a week for his pal, chef-owner Ari Rosen.
It’s a bit surprising for anyone who’s seen Beattie work the bar at Cyrus to hear that he’s no longer rockin’ the Les Mars. Hand-picked to craft Cyrus’ renowned cocktail program, the Healdsburger’s intense devotion to detail — BiteClub once watched him cook simple syrup behind the bar — is legendary. Drying lotus root and pickling fennel isn’t exactly the domain of unambitious folks.
In fact, when I asked Beattie about grabbing a recipe from the book, he stiffened a bit, saying that the recipes really needed to be transcribed exactly. In detail, with accompanying syrup, pickling and preparation recipes. This is Thomas Keller-level cocktail making.
But with all the national media attention showered on Beattie and the Cyrus staff over the last couple of years, who can blame a guy for wanting a little time off to hang with his friends, drink a little wine and hide from the limelight. Even if it is flavored with Rangpur and egg foam.
Artisanal Cocktails, $24.95 from Ten Speed Press.
Oh, and if you’re worried that the cocktails at Cyrus might not be the same, have no fear. Beattie personally trained all of them to his exacting standards. So sip your Pimm’s Cup or Pomiranian with confidence.