Sarah Ellis graduated with a degree in comparative literature, “which set me up perfectly to work retail,” she says. Just out of school, she was living downtown and working at Bloomingdale’s in Fashion Valley.
Last month, Tin Can reopened as The Balboa (1863 Fifth Ave.), with Tom Logsdon at the helm. Logsdon's burger-focused Dood's Foods moved into Tin Can in 2012—adding food service helped the club keep its liquor license—and, earlier this year, Logsdon was given the chance to take over the whole operation.
The best part of writing this column isn't the occasional free drink; it's the people I get to meet. San Diego's craft-cocktail community is populated by some rad folks whose creativity and depth of knowledge never fail to wow me.
As famed bartender Gary Regan wrote, “[A] truly great Manhattan can be made only by someone who truly understands the magnitude of what’s at hand.” And by that he means: If you’re a bartender who can’t make a great Manhattan, you’re screwed.
"Fernet is like Jägermeister for adults," a friend told me recently. Surely you know what Jägermeister is. You probably know what Fernet is. One's German, one's Italian. Both are herb-based liqueurs with long, strange lists of ingredients and an up-front black-licorice flavor.