Featured Chef - H. Joseph Ehrmann (Master Mixologist)

Master Mixologist
Elixir
San Francisco, CA

H. Joseph Ehrmann, who goes by H., started his career in 1986 as a cook on the beaches of New Jersey, under the tutelage of renowned New Orleans chef Duke Locicero. He refined his culinary, front-of-the-house, and bartending skills in some of the country’s top dining towns before arriving in Phoenix (where he also bartended) to study for an MBA in International Management at Thunderbird School of Global Management.. Three years in Geneva, Prague and Madrid followed, allowing H. opportunity to travel and study European cuisines, agriculture and traditions—as well as the distilleries, wineries and breweries—around his consulting assignments. In 2003, he left the corporate world to pursue his passion: the bar business. He restored the second oldest saloon in San Francisco and opened his flagship operation, Elixir.

The neighborhood saloon is located in the Mission Dolores section of San Francisco, and has served locals since 1858.  To distinguish his operation from other bars in this vibrant nightlife corridor, H. pours fresh and diverse drafts in signature glassware, and mixes unique, hand-made cocktails featuring seasonal produce, herbs and aromatics, and natural sweeteners.  To complete the vision, Elixir’s historic structure houses a bar that morphs from contemporary pub and sports bar to sophisticated cocktail lounge.

H., his skills and his signature cocktails are regularly profiled in international, national, regional and local media. In September 2008, he passed The Beverage Alcohol Resource training program as “Bar Ready”. He is a 2009 recipient of the Cheers Magazine Rising Star Award, and a finalist for “Operator of the Year” in the 2009 Nightclub and Bar Magazine 5 Star Awards.

In 2006, H. founded Cocktail Ambassadors, a consultancy for bar and restaurant operators and their suppliers. A Brand Ambassador and Mixologist for Square One Organic Spirits, his other clients include Moet Hennessy, Remy Martin, Pernod Ricard, Diageo, R.H. Phillips Winery, JW Marriott, Kimpton Hotels, W Hotels, and Mayacama. With consulting assignments, leadership roles in professional organizations, and a cocktail catering business, he is surrounded by the industry he loves.

Lavender Honey Cream

True to mixology principles, H. was inspired to develop his Lavender Honey Cream after sampling a rich Lavender Honey Ice Cream at a boutique creamery in his neighborhood.  To recreate the flavors and sensations in a cocktail, H. tasted a number of lavender honeys until he found the intense flavor profile that he wanted.  Next came vodka, and for body, heavy cream.  The mouth feel still wasn’t there, so he folded in whipped egg whites, and voilà!  “It was perfect—rich and creamy and just as decadent as the ice cream, but in a cocktail.”  (Note: The Honey Board has also posted the recipe for H.’s Peppermelon cocktail on our recipe pages.)