• Jarnard Sutton

Behind the Stick with Gareth Moore of Carnitas' Snack Shack

When Gareth Moore isn't on the road touring with his band The Young Wild, he's at the bar crafting up some unique cocktails at Carnitas' Shack Shack Embarcadero, which is known for its pork-centric eats. Gareth shares his journey as a bartender, how he balances life and how to make this refreshing, smoky libation called Smoke on the Bay.

Smoke on the Bay

$12

Photo courtesy Jarnard Sutton

.50 oz lime juice .75 oz tamarind syrup 1.50 oz pineapple-infused tequila .50 oz Mezcal El Silencio Garnish with pineapple leaf

What's the story behind the Smoke on the Bay?

It was created to give non-cocktail drinkers a peek at how more unique ingredients and slightly more obscure liquors can be used.

When choosing a mezcal, why did you pick Mezcal El Silencio?

Carlos Ochoa is really good at his job.

What's the process of infusing pineapple with tequila and why did you choose pineapple?

3 cups of pineapple meat to every bottle of tequila and let it infuse for a week.

What's the key component of this drink?

I think there are two that really stand out, which are the tamarind syrup and the mezcal. They really bring unique and contrasting flavors to the table. What reactions do you get from customers when they try this cocktail for the first time?