Shanti Deluca serves up sophistication at lively One Market bar 

Located across from the Ferry Building, One Market bar has long been a favorite spot for ferry commuters as well as the after-work Financial District crowd since celebrity chef Bradley Ogden opened the adjoining upscale restaurant in 1993. Bartender Shanti Deluca came up with the ginger- and marjoram-infused Bees in a Pram cocktail for the Cocktail World Cup competition in February. The apple juice and spices combined with the ginger give the drink an interesting spicy bite. The spacious bar’s floor-to-ceiling windows at this corner restaurant on Market Street give it a vibrant, cosmopolitan vibe. The bar menu, which includes addictive crab tacos, reflects why the food has earned a Michelin star for several years running.

One Market: 1 Market St. (at Steuart Street), San Francisco, (415) 777-5577, www.onemarket.com

What are your favorite bars? House of Shields, Smuggler’s Cove, 540 Club, R Bar.

What do you drink? Shot and a beer. Tequila, mezcal or rye whiskey. For cocktails, I like Manhattans or maybe a vodka martini. If I’m in a place where I trust the bartenders, I’ll order something from the cocktail menu, but I don’t trust margaritas. I’m fond of rum. Our house special reserve rum is El Dorado; the owner had it made for us.

What do you like about bartending? I really appreciate bartending in San Francisco because the cocktail scene is hot and creative now. When I first started, I thought, “Pop a beer, get a dollar.” It was much easier than digging ditches as a landscaper.

Where else have you worked? I started bartending in Capitola, in Margaritaville. The people really don’t care what they’re drinking. Lots of lemon drops, shooters. People just wanted to get screwed up. I’ve been bartending 10 years.

What are the most popular drinks? Martinis, Manhattans; a lot of classics. A lot of lemon drops and cosmos.

What makes a good bartender? Personality, being able to relate to your customers, attention to detail. I’m a Virgo, so I’m detail-oriented. Knowing the nuance of cocktails. You keep working to perfect your craft. My grandfather was a bartender in Philadelphia, so it’s a family tradition. My uncle owned Ruby Tuesday. I was doing this to get through college, and it doesn’t hurt that I’m a night owl. I hate mornings.

Which famous people have you served? Joe Montana. He’s a really nice guy, big whiskey drinker. He likes Charbay whiskey. It costs $200 a bottle, $40 a shot. Also, Black Maple Hill bourbon whiskey. I didn’t ask for an autograph, but I saved the receipt with his signature. Willie Brown. Jerry Brown, who took the time to talk about legalizing marijuana. Peter Coyote.

What bartenders do you admire? Sean McNeal at Yoshi’s, Nate Ballmen, who used to work here. Eric Passetti at the House of Shields.

Any famous bars you’d like to visit? New Orleans. I want to check out the cocktail scene and cocktail menus. It’s where cocktails were born.

Who would you like to serve? My mom. I have yet to make my mom a cocktail. She has seven kids, so she’s got her hands full. I’d like to make her a Singapore Sling, which she used to drink.

What’s the crowd like? Young professionals, definitely a Financial District crowd. We have real loyal customers. Tourists on weekends.

Featured recipe

Bees in a Pram

- 1½ oz. 42 Below Manuka honey vodka
- Fresh ginger
- Fresh marjoram
- Ginger simple syrup
- 1 oz. unfiltered apple juice
- ½ oz. fresh lemon juice

Muddle ginger and marjoram. Mix ingredients in cocktail shaker with ice. Strain into a martini glass that has been rinsed with Frangelico; garnish with whole baby crab apple on the rim.

About The Author

Donna Domino

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