Name: Chris Tunstall

Hometown: San Francisco

Nationality: USA

Birthday: 02/20

Sign: Pisces

Where You Bartend: Formerly Wayfare Tavern – now full time bartending blogger at

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.

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