Meet Sherry Week Ambassador Brian Means

My passion for Sherry has really grown in the past few years. It's amazing as a modifier in cocktails because it contributes so many wonderful flavors from dry, nutty, and briny, to raisins, currants, and black walnuts. It's such a versatile tool all bartenders should really consider in their arsenal with creating cocktails.

My favorite Sherry cocktail would have to the Bamboo. It has to be thrown instead of stirred through! It's light, floral and nutty and perfect before dinner and you can always drink more than one in an evening without flooring yourself!

As Bar Manager, Means leads the concept’s innovative cocktail program, which will feature creative craft libations, an extensive selection of rare whiskeys, tableside service, and other surprising touches.

Means has had an impressive career crafting cocktails behind some of the Bay Area’s most successful bars. Previously, he served as Head Bartender at the former Fifth Floor, where he invigorated the restaurant with a new, seasonal beverage program. Before Fifth Floor, Means was behind the bar at Zero Zero in San Francisco’s SOMA district, where he collaborated with a number of the city’s influential bartenders. Means began his career as the lead bartender at Chow in Danville, where he regularly developed cocktails for the ever-changing menu was also responsible for all staff training and inventory management.

In his free time, Means can be found perfecting his creative drinks in the Dirty Habit kitchen, or guest bartending at venues throughout San Francisco.

Favorite Sherry Cocktail

Bamboo Cocktail
1.5 oz. Gonzales Byass Amontillado
1.5 oz. Noilly Prat Dry Vermouth
3 dashes Bitter Truth Orange Bitters

Combine all the ingredients in a mixing tin and add ice. Throw the cocktail back and forth 4-6 times and then strain into a cocktail coupe or Nic & Nora glass. Garnish with a lemon twist.