Originally from Milwaukee, Wisconsin, Brian Mac Gregor began learning the art of bartending and the joy of hospitality industry at an early age, watching his father working behind some of the top bars in town. While attending St. Cloud State University, he started out in restaurant business. Then, a few years later Mac Groger moved to Minneapolis to continue his education in the epicurean field. In 2004, he moved to San Francisco, where he began bartending to follow in his father's foot step. "I learned a lot about hospitality industry from watching my father work with people from behind the bar, but my knowledge of how to make a drink came much later in life," says Mac Gregor.
While working at Absinthe Brassiere and Bar in 2006, his managers taught him creative cocktail crafting and proper bartending techniques. After about two years at Absinthe Brassiere and Bar, Mac Gregor moved onto Jardinier Restaurant, where he continues his education under bar manager Thad Volger. "Making a drink that is approachable and well balanced, while still being unique is my goal."Please join Brian Mac Gregor at Jardiniere on Grove Street (at Franklin). It is open daily from 5PM.
1 1/2 oz MARIE BRIZARD ANISETTE
1 1/2 oz Sobieski Vodka
Garnish: homemade ice cube with a blue berry in
Combine all ingredients in a shaker and with ice and shake vigorously. Strain in to a cocktail glass. Drop cube into a chilled martini glass.
Pegasus in Flight
1 1/2 oz MARIE BRIZARD MANZANA VERDE (green apple)
3/4 Ginger liquor
1 teaspoon ascorbic acid
Garnish: Vanilla salt
Combine apple liquor, ginger liquor and ascorbic acid and a dash of bitters in a mixing glass and shake. Dump the ingredients into a footed pills, that has been rimmed with vanilla salt, and top with champagne.
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