Bay Area Bites: This year marked a change at Alembic since Daniel Hyatt left. Working with Ethan Terry you were able to add your own personal touch and service style to the cocktail menu. What has that process been like for you as a bartender and manager?
Louie:I am doing what I've always dreamed I could do here. I was fortunate to work under Daniel Hyatt and it was an immense learning experience. And now I am able to create the cocktail menu and to work alongside an influential talent and friend, Ethan Terry--we are able to carry on the unique experience that is Alembic. I am truly blessed to be able to put my signature on such a legendary endeavor.

Bay Area Bites: Where is the Bay Area when it comes to appreciating the craft and history of cocktails?
Louie: The Bay Area has been somewhat in the drivers seat of the movement. For years. We in the local industry strive to maintain the integrity of the craft through exposure in education and having such a tightly knit family.

Bay Area Bites: You created the beverage program for Stag Dining Group, an underground pop-up. In 2011 you co-founded Tomkat Asian Street Food truck. How do you juggle so many creative endeavors and what has the pop-up and food truck scene been like for you?
Louie: I always needed to keep moving forward and shifting gears to stay interested. The juggling of several projects feeds my need for flux. The food truck scene was a great way for me to be involved in my love of cooking. The pop-up bars are a fun and effective way to gain exposure for the cocktail craft. They offer the opportunity to pair cocktails with food and to play them off of each other.

Bay Area Bites: What are your favorite drinks to make these days?
Louie: Anything that has a proof of 80+.

Bay Area Bites: What ingredients are you most passionate about today for drinks and why?
Louie: Currently, I am really into tea-based cocktails served in teapots. It is also my current passion as an ingredient. I love that it is a flexible and complex starting point for either high or low alcohol-based drinks.

Bay Area Bites: Where do you go for inspiration?
Louie: My wife and I like to play tourist on our days off. We frequent the Beach, Fort Mason, Aquatic Park, Chinatown and Sutro Heights. People watching, art museums and the opera offer great sources of inspiration as well. We also take a yearly trek to Mexico which is where I also find much of my inspiration.

Bay Area Bites: What does it take to make a great bartender? Any advice for someone starting out?
Louie: Understand the true meaning of hospitality then everything else will come in time. Have an open mind and an open palate.

Vasco da Gama Cocktail. Photo: Noelle Chun & Josh Urich

Cocktail Recipe: Vasco da Gama

Ingredients:

2 oz Buffalo Trace Bourbon
3/4 oz garam masala spiced apple syrup*
1/4 oz Caol Ila 12 year single malt scotch whisky

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Organic Ice Cream, Sergio Romo, Catchy Outfits: Q&A with Three Twins' Neal Gottlieb

Alembic's Danny Louie Talks Cocktails, Creativity and Shares a Seasonal Drink Recipe