Featured Mixologist Chris Tunstall
Name: Chris Tunstall
Hometown: San Francisco
Where You Bartend: Formerly Wayfare Tavern – now full time bartending blogger at www.ABarAbove.com
How Many Years Bartending: 11 years
Favorite Cocktail: Manhattan
Favorite Beer: Magnolia Kolsch
Favorite Shot: Green Chatreuse
Favorite Bar In The World To Have A Drink: Our full size home bar or any local dive bar
Chris’s Own Signature Cocktail: The Sunrise in Jalisco
- 1 1/2 oz. Patron Roca Silver
- 1/2 oz. Cocchi Americano
- 1 1/2 oz. Cantaloupe puree (homemade)
- 2 dashes of Peychauds bitters
Preparation: Combine ingredients in a shaker and shake. Serve in a bucket glass that’s been rimmed with prosciutto salt. Serve with fresh ice.
To make Prosciutto Salt: Pan-Fry the prosciutto until it is crispy, then remove as much fat as possible with paper towels. Add to a food processor with dried rosemary sprigs and pulse for 30 seconds. Mix with salt in a 3:1 salt-to-prosciutto ratio.