H. Joseph Ehrmann, better known as H., began his career in 1986 as a cook in New Jersey under New Orleans's renowned chef Duke Locicero. Then, he went onto cook, serve, manage and bartend in Boston, Orlando, Washington DC, Vail and Phoenix before completing an MBA in International Management from Thunderbird. The degree landed him in Geneva, Prague and Madrid, where he spent several years traveling and studying the flavors, agriculture and tradition as well as the distilleries, wineries and breweries of Europe. After the completion of his MBA, he worked in several countries building small and medium-sized companies as both an employee and consultant. In January 2003, he left the corporate consulting world to return to his passion, the bar business. By November, he had restored one of the oldest saloons in San Francisco and reopened it as Elixir. The bar has won numerous accolades for its cocktails, marketing programs, and atmosphere, and H. and his cocktails are regularly featured in international, national, regional and local media.
In 2006, H. founded Cocktail Ambassadors, a consultancy for bar and restaurant operators as well as the product and service companies that supply them. His clients include Moet Hennessy, Pernod Ricard, Altamar Brands, Diageo, R.H. Phillips Winery, JW Marriott, Kimpton Hotels, W Hotel, and Mayacama. With consulting clients, leadership roles in many organizations and a cocktail catering business, he is constantly surrounded by the industry he loves.
Please join H at Elixir on 3200 16th street in San Francisco. The bar is proud to be a Certified Green Business, serving many organic drink options on the menu.
1/2 oz MARIE BRIZARD ANISETTE
2 oz Sobieski vodka
1/8 oz Laphroaig 10 Year Old
Garnish: star anise
In a mixing glass, combine all ingredients and fill with ice. Stir well for 15 seconds and julep-strain up into a chilled cocktail glass. Garnish with a floating star anise.
(Right: H Joseph Ehrmann at Elixir San Francisco)
1 oz MARIE BRIZARD POIRE WILLIAM (Pear)
1 oz Rhum Clement VSOP
1 oz lemon juice
1/8 oz St. Elizabeth's Alspice Dram
1/2 oz Orgeat
Garnish: Yellow raisins
In a mixing glass, combine all ingredients and fill with ice. Fill a tall glass with fresh ice and raisins, sprinkling the raising in amongst the ice. Shake wll for 10 seconds and Hawthorne-strain over the fresh ice.
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