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  • Writer's pictureJarnard Sutton

Behind the Stick with Erin Hall of Coin-Op

Erin Hall, bartender at Coin-Op, is a true California girl, born and raised. She got her start in the food and beverage industry at the early age of 16 in Laguna Beach. She has had many roles within the industry, but found her true passion behind the bar, creating memorable experiences for all that belly up. We knew she was going to be a cool person when she offered us a shot of mezcal during our shoot! On this edition of Behind the Stick, she shows us how to make her retro-inspired cocktail called Gin Blossom, which is a variation of The Pink Lady.

Gin Blossom


1 oz Bombay Sapphire gin 1 oz St-Germain elderflower liqueur 0.75 oz lemon juice 0.25 oz Laird’s Apple Brandy 2 dashes Peychaud’s Bitters Garnished with edible flowers What's the story behind this retro-inspired cocktail?

The Gin Blossom is a variation of The Pink Lady. A cocktail born during pre-prohibition, revived again in the 50’s and stuck around to supply women in the 70s with a pretty, pink drink. There was a lot of genderizing in 1970’s drink culture, and hopefully we’re seeing an end to that. Describe the taste.

Floral and fruity notes from the St-Germain, but the botanicals of the Bombay Sapphire still shine through and provide a nice flavor contrast. What's the key component of this drink?

St-Germain and gin. What reactions do you get from customers when they try this cocktail for the first time?

“Can I eat the flower?” If you had to pair this cocktail with a dish, what would you pair it with?

I’d pair this drink with a friendly game of Ms. PAC Man.

Watch as Erin Hall craft up her retro cocktail called Gin Blossom.

What kind of experience can guests get at Coin-Op?

Unpretentious, lively and fun! Arcade games, great cocktails, lots of beer and Adam Lockridge. What more could you ask for!?

About Erin Hall

Are you from San Diego?

Close. I grew up in San Clemente just an hour up the coast, but I’ve called San Diego home for 10 years now.

How has your journey been leading up to your role at Coin-Op?

I started working in restaurants at 16 as a hostess at Ruby’s and never left the industry. Over the years, I have had the privilege of working alongside with some pretty talented people that have inspired me and become great friends.

What's one thing you like about bartending?

I love pushing myself to work as hard and efficiently as possible, while having the best time. It’s possible you may catch me busting a (bad) dance move behind the bar.

What's your favorite cocktail on the menu?

The Ballroom Blitz. It was created by Jeremy, who's one of the hardest working dudes I know. It has tequila, passion fruit, lime, cucumber and absinthe. It's delish!

Define the perfect cocktail.

The meeting or exceeding of exactly what you want.

What are some cocktail trends you are noticing in San Diego?

People are beginning to have more awareness of the spirits they're drinking and supporting. If you’re educating yourself on what you're eating, you should be doing the same for what you're drinking.

What is one thing you wish people understood about bartending?

It’s a career!

What's your favorite drink to make behind the bar?


What's your favorite spirit?

At the moment, Mezcal.

What's your favorite liqueur?

St-Germain, obviously.

What should everyone stock in their home bar?

A set of cool vintage glassware. Collins & Coupe has a great selection if you're looking.

What do you do in your spare time when you're not creating cocktails?

Sharing the love for St-Germain with my San Diego bar family and Mexico!

What's next for you?

A glass of sherry. Coin-Op Game Room

3926 30th St., North Park. (619) 255-8523 or

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