Press & Articles
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Press Democrat
“Shake things up with these Sonoma County cocktail classes”
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Edible Marin & Wine Country
“Tending a Cocktail Garden at Barndiva”
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SF Gate
“Who excels at mixology? Six of a kind: Cocktails”
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Afar
“Wandering Mixologist: Scott Beattie in Bali”
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SF GATE
“Raising the bar / Scott Beattie of Healdsburg's Cyrus restaurant turns cocktail creation into an extreme sport”
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Gourmet
“Cooking Up Cocktails”
“Scott Beattie is a heavyweight mixologist who literally wrote the book on artisanal cocktails.”
— Anthony Bourdain, No Reservations
“Beattie is a local mixology legend.”
— New York Times
"This jewel box of a restaurant features an outstanding bar that showcases an innovative seasonal cocktail list overseen by mixologist Scott Beattie—his Manhattan made with vanilla-infused bourbon is a perfect counterpoint to a day of wine tasting."
—Bon Appétit
“The most important California style bartender that’s ever been.”
—Camper English, author of “Doctors and Distillers” and “The Ice Book”
“Beattie’s model was brave enough to inspire a school of cocktailing. Had Beattie’s creations just been fresh, they might not have garnered attention. But they were also beautiful, framed by wheels of vibrant colored citrus and festooned with decadent crowns of garnish akin to floral arrangements. (He is a) identifiable San Francisco artist. Beattie knows where every fruit and herb he uses comes from. If there are any San Francisco bartenders who can be said to have disciples, Beattie is one of them. Scott Beattie became the city’s first star.”
—Robert Simonson, spirits writer for the New York Times and author of “A Proper Drink,”
"The most extreme practitioner of this cocktailian focus on fresh and local ingredients is Cyrus's Scott Beattie. The drinks Beattie makes with this bounty are uniformly gorgeous. And Beattie's virgin versions of several drinks are so good that you barely miss the booze."
—Gourmet
"Scott Beattie of Healdsburg's Cyrus restaurant turns cocktail creation into an extreme sport."
—Linda Murphy, San Francisco Chronicle
Twenty-first-century bartenders have taken the cocktailian craft to levels I’ve never dreamed of, and Scott Beattie is at the forefront of this movement. From a simple gin and tonic to complex modern-day masterpieces such as The Thai Monkey and the Grapes of Roth, Scott’s drinks are works of art. In short, he’s a genius mixologist. I’m thinking of spending the next twelve months drinking my way through his book.”
—Gary Regan, author of “The Joy of Mixology” and “Negroni”
“I think that it’s fair to say that Scott Beattie has influenced seasonal produce-driven cocktails by bartenders in the way that Alice Waters did for seasonal produce-driven cooking. Beattie’s impact on the Bay Area bar scene – and way beyond - is impossible to quantify. His book “Artisanal Cocktails” came out and today is considered the definitive seasonal cocktails book.”
—Trevor Felch, author of “San Francisco Cocktails”
“His seasonal collection of gorgeous cocktails goes beyond artisanal and well into obsession. Each concoction is crafted with balance, texture, beauty, and innovation, right down to the last perfect ice cube.”
— Nancy Oakes, James Beard-award winning chef/owner of Boulevard Restaurant
FOR PRESS & Media Inquiries
Please email: scottcbeattie@gmail.com