One Market, many classic cocktails 

One Market In a town that has resurrected classic cocktails with godlike power, it can still be hard to find what one might describe as a “classic” restaurant actually slinging those old favorites in a way that does them justice. In fact, some of the most celebrated bars in The City are brand-spanking new, yet entirely focused on the past. One Market is one of those restaurants touting a classic cocktail menu in an atmosphere that feels like old San Francisco. Though it is the stomping grounds of the Financial District (folks here are the ones wearing Bluetooth ear pieces and appear to be talking passionately to themselves), the bar hosts a great happy hour that doesn’t require a suit (or ear piece). We caught up with bartender Shanti DeLuca, a Santa Cruz transplant who has developed a passion and art for creating cocktails. 1 Market St., San Francisco, (415) 777-5577

Where are you from originally? Santa Cruz.

How did you get into bartending? I was about 23 when I first started bartending. I guess that was about nine years ago now. I started working for a catering company and then two restaurants in Capitola Village. I was out in Philadelphia visiting my dad and went to the bars there. It seemed like it was a lot of fun and a lot easier than the landscaping I was doing at the time. Came back, I enrolled in San Francisco School of Bartending.

Bartending school has always fascinated us. What’s a day at a bartending school like? It seems like it’s a dream school. It’s a 30-hour course; something like four hours a night, for two weeks. You’re pouring colored water, but you come out of there knowing more than 200 drink recipes. It’s a good foundation to get started. It is hard to get that first job, but you have to [lie]. Just putting that you went to bartending school isn’t going to get you your first job.

What’s the best lesson you learned at bartending school? You learn a lot of basic stuff, but one of the most useful tools that I got from it was using different kinds of acronyms. A lot of them are still stuck in my head, like, how do you make a Mudslide, or how do you make a B-52. And they give you a lot of different acronyms to make it easy to remember that I still use today.

What’s an example of one of these acronyms? B-52: Bombs kill grandmothers; Bailey’s, Kahlua, Grand Marnier.

If you’re going to order a cocktail, what will it be? I drink a lot of tequila. I do also appreciate rums, mescals and single-malt scotches. I tend to not order cocktails when I go out. I think that’s the problem of being a bartender, it’s hard to find somebody you trust to make your cocktail.

If you could serve a drink to anyone, who would it be? Well, I’ve always been a fan of Jimi Hendrix. He’d be a fun guy to serve a cocktail. Some kind of “purple haze” cocktail.

We have to ask: You work at One Market, how many times do people call asking for the address? All the time.


  • 3 kumquats
  • 1 sage leaf
  • ¾ oz. fresh lemon juice
  • ½ oz. simple syrup
  • ½ oz. green Chartreuse
  • 2 oz. Tanqueray Ten gin

Muddle kumquats, lemon juice, sage, and simple syrup together. Add the chartreuse, gin and ice and shake. Double strain into a cocktail glass. Garnish with a kumquat so it floats in the middle of the drink.

About The Author

Staff Report

Staff Report

A daily newspaper covering San Francisco, San Mateo County and serving Alameda, Marin and Santa Clara counties.
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