All-Star Bartenders in Sacramento - Joe Anthony Savala, Dominique Gonzales - Zocalo's

 

So behind all the razzle dazzle of the spirits culture here in Sacramento there is a strong hand that keeps it all going, keeps the new ideas flowing and is known as "The Godfather" of mixology in Sacramento. As the fourth installment of my series comes around this holiday season, it's Joe Anthony Savala from Zócalo that I'm talking to.

 
Bringing Latin spirits to a town that only knew Jose Cuervo before has bridged new horizons for the tequila and mezcal world. Agave nectar is now a common additive instead of simple syrup, and it was visionaries like Savala who brought it here about five years ago, giving us access to tequila most of the world will never see outside Mexico. 

Widely acclaimed for his efforts with Midtown Cocktail week, I wanted to get to the bottom of how it all started so I could see how more cocktail efforts will continue in the future.  Co-founder of the event, Joe Anthony Savala began with the idea that started out on a cocktail napkin on night in 2008 with Erick Castro after attending San Francisco’s Cocktail Week.   

“We really love the whole Midtown vibe and how it’s growing, so we thought, let’s put something together here,” Savala said.  

After some planning in conjunction with local restaurants and bars in Midtown and some help from San Francisco’s best bars, Midtown Cocktail Week was born. In 2009, the Midtown Business Association joined in.



Wearing many hats, including the front-of-the-house manager, head bartender, drink creation specialist and Latin spirits ambassador for Sacramento, he's a busy guy. So he strongly mentors a great team of people that contributes to the greatness of Zócalo. One of those is Dominique Gonzales, a fast-flourishing talent who has only hit the Sacramento cocktail scene within the last couple of years, but is quickly making her mark.

Me: How did you get your start in bartending?

Joe: I actually started working behind a tequila bar at age 21 in Fresno while I attended Fresno State. It was 1998 and there I tasted a lot of different tequila, rums and other spirits. I became fascinated with tequila there and learned as much as I could. From there I felt I lacked some wine knowledge and left to study wine in Italy. When I came back I became a Wine Director for Parma Restaurant in Fresno and developed an extensive wine program there.

It was in 2005 I met Ernesto and visited Zocalo and was aksed to build a bar program for the gorgeous restaurant Zocalo. I couldn't refuse with the possibility of creating a latin spirits bar, and creating a wine program celebrating Mexican-American wine makers and owners.

Dominique: I started off at a chain restaurant knowing nothing about cocktails until I came to Zocalo's. Joe Anthony has taken me under his wing and taught me a lot as well as many others that have passed through but now work in San Francisco.

Me: Whats your Favorite drink/ cocktail? And what's your favorite Tequila?

Joe: My favorite cocktail has to be the Negroni. Campari was such a big part of my travels in Italy, it just brings me back.

Me: And what's your favorite Tequila?

Joe: That's a really difficult question, how about just right now, not of all time? I would say...these three, but Fortelez is probably my favorite among all of these choices, it's a great drinking tequila, but very hard to find outside of Mexico. It's the tequila used in The Forteleza Azteca.



Dominique: My favorite drink changes pretty much with the season. When its cold out I enjoy a scotch or bourbon, but when its summer time I love gin or a blanco tequila. I'd have to say one of my favorite drinks is a Mezcal Old Fashioned created by Joe. I'm a huge peet fan so anything having to do with scotch or Mezcal I usually enjoy. 

 Me: To you, what's the difference between a mixologist and a bartender?

Joe: To me there is no difference between a mixologist and a bartender. A bartender should be professional at all time. I have met many "mixologist" who create fabulous drinks but are not service oriented or friendly.

Dominique: In my opinion to be a bartender you have to want to be around people all the time. Your job is to serve and to entertain so if you don't enjoy the two then its pretty hard to be "behind the stick" as they would say. A mixologist is someone who enjoys being a bartender but also has more of a passion for spirits. It's similar to cooking I would say. It's mixing ingredients, trying new things all the time and finding what goes good together. Its taking time to learn about the history and process of spirits and being inspired by the classic cocktails.

Me: What is the next big thing to watch for in drinking/cocktails/mixed drinks?

Joe: I think in Sacramento you'll be seeing a lot more programs follow places like The Shady Lady, Ella, L Wine Bar, and Lounge on 20 and have fresh juice programs. People aren't going to settle for the fake stuff anymore. In the next year I think spirits like Mezcal will be huge.

Dominique: I think there is a lot of talent in Sacramento and I see it popping up in Midtown bars. I think that people are changing the way they make their cocktails and switching to higher, and more labor intensive ingredients. I mean we fresh squeeze about 4 boxes of limes every day at Zocalo's and go through gallons of agave nectar. People are noticing and appreciating nice fresh mixed drinks.

Me: What's your signature recipe cocktail??

 Joe: One of my Bartenders Dominique Gonzales and I have played around with a drink called the Fortaleza Azteca. Fortaleza Anejo, Benedictine, Mole Bitters, Mexican Aztec Chocolate Bitters and an orange peel. It has been getting many calls from tables and the bar.

Dominique: I think Joe was showing you it the other day...The Forteleza Azteca
2 dashs fee brothers choc. bitters
1 dash mole bitters by jerry thomas
Muddled lightly and orange peel
2 oz Fortaleza Repo Tequila
1/4 oz Benedictine
Stirred with a Rock

or...

The Flamingo
1 oz Gin
3/4 oz Fresh Orange Juice
1/2 oz Campari
1/4 oz Simple Syrup
1 Bar spoon of Benedictine
2 dashes Fee Brothers Orange bitters
Served up

or...

Planters Pot
1 1/2 oz Encanto Pisco
1/2 oz Cointreau
1/2 oz Fresh Lemon Juice
1/2 oz Homemade Agave Lavender Syrup
4 dashes of Scrappy's Lavender Bitters

Me: What's the best way to get a bartenders attention?

Joe: The best way to get a bartenders attention is through eye contact. You should never be rude, waiving money or your hands. Here are some tips to get the Most Out of Your Bartender:

DO have your entire order ready, for yourself and your friends. 

No bartender has the time to meet each member of your posse. And when we finish making your margarita, please don't say, "Oh, and two more of those."

DON'T whine, "My drink's too sweet." 

Politely say that you like it a little more tart, and we'll be happy to fix it for you.

DO be patient.

DON'T ask to have your drink made extra strong. 

Would you ask a chef to put an extra steak on your plate for no charge?

DO have your money or credit card ready. 

The moment to dig through your purse is not when there are 50 people behind you.

DON'T whistle or wave to get the bartender's attention. 

It just makes it easier for us to identify whom to serve last.

DO tip well. 

A buck is fine on a beer or two, but not for two or more labor-intensive cocktails.

DO refrain from calling out our names if we haven't introduced ourselves first. 

It's creepy.

DO smile. 

And we'll probably smile back

Dominique: Best way to get the bartenders attention is wait patiently, we have a really good idea of who's next in line. We are constantly scanning the whole bar even if it doesn't look like it. We aren't ignoring you, it's probably because we already have a bunch of orders lined up in our head and getting one more would throw us off. 

Me: Where do you drink?

Joe: ...as for myself I love a good dive bar that you feel like your father might of had a drink at. A bar that hasn't changed.

Dominique: Most likely if I'm not working you can find me drinking at Shady Lady Saloon, L Wine Lounge, but don't get me wrong I love me a good dive bar.

Next up: Mark Neuhauser.