Name: Russell Davis
Establishment Name: Rickhouse in San Francisco
Recent Gigs: After nine years of bartending, including working in college bars, hip-hop nightclubs, country-western bars and trendy speakeasies, Davis was motivated to continue on his cocktail journey out West. However, before Davis moved to San Francisco to work at his current position as bartender at Bourbon & Branch and Rickhouse, he honed his craft in Austin, Texas, working as head bartender at Carlos’n Charlie’s Restaurant on Lake Travis and taking on the role of bar manager at Péché in Austin.
What’s in the Shaker: “As far as spirits go, I am really liking a few craft brands that I continuously see myself picking up and using. Diplomático rum is my go-to rum for a daiquiri, and it’s life-changing. WhistlePig Straight Rye Whiskey is another favorite spirit of mine to use, especially in classic rye drinks like Sazeracs. Ransom Gin is an awesome one that I keep going for. Dulce Vida Organic Tequila is one that you should start seeing pop up in the next couple of years as well and one that I love. I use Dumante Verdenoce Italian Pistachio Nut Liqueur for my sweet tooth. Also, I love what’s happening with Irish whiskey, especially what’s coming out of the Cooley Distillery.
