Cocktails

Tip Your Bartender: The Beehive, San Francisco

May 14, 2020

Story: Punch Staff

Art: Nick Hensley

Emilio Salehi’s rum Negroni is elevated by two simple at-home upgrades: the spirit is fat-washed with coconut oil, and sweet vermouth gets a quick infusion of coffee.

Tip Your Bartender is a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. We’re asking select bartenders to share their drinks (albeit virtually) and encourage the PUNCH audience to “tip” during the economically uncertain times ahead. 

Between March 30th and May 29th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.

Send a tip to The Beehive bar staff via Venmo by searching @Emilio-Salehi.

Bitter Ritual

Emilio Salehi, The Beehive | San Francisco, California 

Emilio Salehi’s rum Negroni is elevated by two simple at-home upgrades: Venezuelan rum is fat-washed with coconut oil, and sweet vermouth gets a quick infusion of coffee. With a little preparation up front, this equal-parts cocktail delivers maximum flavor for minimum effort.

1 ounce coconut-washed Santa Teresa 1796 rum (see Editors’ Note)
1 ounce Martini Bitter
1 ounce coffee-infused Martini Rubino vermouth (see Editors’ Note)

Combine ingredients into a mixing glass, and stir with ice. Pour over a large cube and serve.

Editors’ Note

Coconut-Washed Santa Teresa 1796
750ml Santa Teresa 1796 rum
1 tablespoon high-quality coconut oil
8g shredded coconut 

Add the bottle of rum to a large Mason jar or other non-reactive container. In a small saucepan over low heat, warm the coconut oil. Add the coconut shreds and toast until golden brown. Once the shreds are browned, immediately add the coconut mixture to the jar with the rum. Seal, place in a freezer, and allow to infuse overnight. The next day, the oil and shreds will have formed a solid cap on top of the rum. Pass the contents of the jar through a fine-mesh strainer lined with cheesecloth, and then once through a coffee filter to catch the smaller particulates. Discard the solids. If you’d prefer less coconut flavor, add a little bit of non-infused rum to dilute to taste. 

Coffee-Infused Martini Rubino vermouth
750ml of Martini Rubino vermouth
45 g of coarsely ground coffee

Fill a non-reactive container with vermouth and add coffee grounds. Let rest overnight to infuse. Strain the coffee grounds through a fine mesh strainer or coffee filter. Bottle and refrigerate. 

Order ingredients for this cocktail for delivery via Drizly.

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