SCOTT BEATTIE
Bartender

Cyrus' Bar Manager Scott Beattie was born and raised in San Francisco and began working at some of the better restaurants, bars, and nightclubs in the city while finishing his English degree at UC Berkeley. When he moved to the Napa Valley to help open Pat Kuleto's "Martini House" in 2001, he began to establish relationships with a number of local micro-distilleries including Domaine Charbay, Hangar One, and Germain-Robin. With the opening of Cyrus in 2005, Beattie moved to Healdsburg where co-owners Nick Peyton and Douglas Keane encouraged him to shape the cocktail and spirits program. Amassing an extensive spirits collection, then writing descriptions of every liquor available with histories of each spirit group, Scott compiled them into a forty-five page cocktail/spirits menu for Cyrus' bar guests. Beattie began to discover the extraordinary bounty of Northern Sonoma County sourcing local herbs, berries, melons, stone fruits, and citruses and foraging through Healdsburg's two weekly farmer's markets to incorporate these ingredients into his cocktails which already featured a number of local liquors. Soon Cyrus was presenting the first cocktail program of its kind: an American regional cocktail menu. The offerings are constantly changing depending on the availability of the freshest seasonal ingredients. There are always a number of re-invented classic cocktails presented as well including a Manhattan enhanced with vanilla beans and citrus peels. The Cyrus Bar has been featured in the SF Chronicle, Bon App?tit, Food and Wine, Gourmet, and numerous other publications.

:: Contact Scott Beattie

---

:: Click here to read the Gourmet article featuring Scott Beattie

---

Raising the Bar: Scott Beattie of Healdsburg's Cyrus Restaurant
Turns Cocktail Creation into an Extreme Sport

:: Click here to read the San Francisco Chronicle article

---

:: Click here to read the Wine Enthusiast article featuring Scott Beattie