• Jarnard Sutton

Behind the Stick with Hagan Schenck of Halcyon

East Coast native, Hagan Schenck, has been the bar manager at Halcyon for almost a year and has been revamping the cocktail menu since. In this episode of 'Behind the Stick,' he shares the recipe for Rye Bubbles and chats about the San Diego & NYC cocktail scenes.

Rye Bubbles $14

1.50 oz. Bulleit Rye .75 oz. honey .75 oz. Canton Ginger .75 oz. lemon juice 5 Dashes Rhubarb Bitters Bruised mint Topped with champagne Garnished with lemon and mint

What's the story behind the Rye Bubbles?

This was actually a cocktail created by a previous bartender at the company. It feels as if it embodies her personality and attitude.

Describe the taste.

It's a light and refreshing cocktail with nice pungent aromatics. It also carries a nice root-like spice element that makes it very drinkable.

What's the key component of this drink?

I'd certainly say the Rhubarb bitters, they really come into play. They're that small little additive that just keeps you coming back for more.

What reactions do you get from customers when they try this cocktail for the first time?

Their first reaction definitely comes from its presentation and followed by the smell that's very engaging. People often say it finishes nicely with the taste of light citrus and the sweet nectar from the honey.

What's a good dish to pair with this cocktail?

From our menu, I'd certainly say the El Ray salad. It matches nicely with the avocado and my favorite, the cilantro jalapeño dressing... Perfect!

What kind of experience can guests get at Halcyon?