This week we’re continuing our Bartender Interview Series, The Master Blend - a collaboration with BERTOUX Brandy. This bi-weekly series of interviews will have each bartender discuss their distinct style, biggest inspirations, and how they’re making their mark on today’s cocktail culture. This week’s guest is Michael Kudra, head bartender at the three Michelin starred restaurant Quince in San Francisco. Kudra, formerly from Chicago’s famed Aviary, moved to California in 2017 to take over the fine dining bar program at Quince. We discussed how his move to California has helped to encourage his biggest inspirations behind the bar.

Michael's BERTOUX Brandy cocktail currently featured at San Francisco's Quince Restaurant:

THE NATURALIST   1.5 oz. BERTOUX Brandy 1/3 oz. Amaro Nonino   1/3 oz. Aperol   1/3 oz. Lillet Rose   .5 oz. of Lemon Sherbet   .5 oz. Acid-Adjusted Grapefruit Juice    2 Dashes Lemon Saline    Shake, double-strain and garnish with Grapefruit Pearls.   Serve up, in a Japanese Martini Glass. 

Links:
Bertoux Brandy
Website
Instagram

Quince Restaurant
Website
Instagram
Twitter
Facebook

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