Joel Baker began his career in hospitality industry at a small bed and breakfast in Lodi, about an hour and a half east of San Francisco, called Wine and Roses as a busser for the restaurant and as a banquet server for the weddings. One of his responsibilities in the dining room as a busser was to prepare cocktails for his head server in the small server station. At that time, he had no bartending experience.
Then he moved to San Francisco, where Baker took bartending to the next level by working at various bars including Jillian's At the Metreon, Roy's, Globe, Cafe Claude, and Aub Zam Zam before becoming a bar manager at Bourbon and Branch.
Inspired by his favorite chef, Alice Waters from Chez Panisse in Berkeley, California, he enjoys crafting cocktails with the freshest ingredients that San Francisco has to offer, whether muddled fruits, herbs or infusion.
In his seven-year bartending career, Baker has participated in many bartending competitions and have won some titles. Baker has also been featured by many publications including San Francisco Bay Gardian, San Francisco Weekly, and San Francisco Examiner.
He is a member of United States Bartenders Guild (USBG) in Northern California Chapter. "I look forward to the meetings to share thughts and ideas with like-mided individuals. Here, in the San Francisco cocktail scene, we're focused more on cooperation than competition," says Baker.Please join Joel Baker at Bourbon and Branch at 501 Jones Street. Reservation is required.
Single Village Crusta
- 1/2 oz. MARIE BRIZARD TRIPLE SEC
- 1 oz. Tequila Ocho Plata
- 1/2 oz. Del Maguey Minero Mezcal
- 1/4 oz. Maraschino Liqueur
- 1/2 oz. Lemon Juice
- Dash Angostura Bitters
Rim a cocktail glass with sugar. Combine all ingredients. Shake and strain into the sugar rimmed cocktail glass. Top up with ice and garnish with a lemon horse's neck twist.
The Anjou Project
- 3/4 oz MARIE BRIZARD POIRE WILLIAM (Pear)
- 1 1/4 oz. Black Pepper infused Sobieski Vodka
- 1 oz. Lillet Blanc
- Dash Fee Bros. Whiskey Barrel Aged Bitters
Combine all ingredients. Stir and served in a chilled cocktail glass. No garnish.
- 3/4 oz MARIE BRIZARD APRY
- 1 1/2 oz. Rosemary infused Plymouth Gin
- 1 oz. Grapefruit Juice
- 1/2 oz. Dry Vermouth
- 1/4 oz. Apricot Eau de Vie
Combine all ingredients. Shake and strain into an ice-filled collins glass. Garnish with a grapefruit dukes hotel twist
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