Juan Sanchez, the bar manager of TRUST Restaurant, enjoys a great cocktail with gin in it. He's not afraid to combine egg white and an in-house berry syrup to create this creamy, citrus cocktail called TRUST Cocktail #1. Sanchez shares his recipe with Behind the Stick.
TRUST Cocktail #1
2 oz. No. 3 Gin
3.75 oz. Dolin/Aperol/Berry Syrup
.75 oz. lemon juice
1 egg white
Garnished with a lemon peel
What’s the origin of TRUST Cocktail #1?
It's a variation of a classic cocktail called the Clover Club.
How would you describe the taste to someone who hasn’t had this before?
Bright and citrus with a creamy texture due to the egg white.
What would be the key component in this drink?
Dolin/Aperol/Berry syrup that we make in-house.
When choosing a gin, why did you go with No.3.?
The classic botanicals in No.3 is paired perfectly with the berry syrup.
The Dolin/Aperol/Berry syrup you used was made in-house, how did you make it?
We take Dolin Blanc (French vermouth), Aperol (Italian bitter liquer), a combination of berries and sugar to create a berry simple syrup. We let it sit for a week in order to allow the flavors to combine properly.
Where did the idea of naming all your cocktails TRUST Cocktail come from?
We wanted to name and create a list that would be easy to remember and have certain favorites based on the numbering system we use. We might put together a top ten list in the future.
What are some good dishes to pair with this drink?
Baby Gem Salad and Hamachi Crudo.
What reactions do you get from customers when they try this cocktail for the first time?
They're surprised at the refreshing and bright nature that gin can impart on a cocktail.
Watch as bar manager Juan Sanchez make this refreshing, citrus cocktail called TRUST Cocktail #1.
What kind of experience can diners have at TRUST Restaurant?
Guests can expect to be guided through a great dining experience full of bold flavors and dishes that are executed with immense precision.
About Juan Sanchez
Are you from San Diego?
Born and raised in San Diego.
How did you get into bartending?
I first started bartending in 2003 as a second job and quickly knew that bartending was what I wanted to do.
What's your thought process when creating a new cocktail?
I usually start by selecting a spirit of choice and figuring out how I can make a cocktail that will highlight the hard work and dedication it has taken someone to get that spirit behind my bar.
Define the perfect cocktail.
The one that makes the guest feel like they've picked the perfect cocktail for that particular moment.
What are some cocktail trends you are noticing in San Diego?
I see mezcal and tiki cocktails on more and more menus.
What is one thing you wish people understood about bartending?
That it makes for a great career.
What's your favorite drink to make behind the bar?
A classic old fashioned.
Are you a gin drinker? If so, what's your favorite gin libation?
What are your thoughts on drinks with egg white?
It's definitely misunderstood and under appreciated.
What should everyone stock in their home bar?
Campari, sweet vermouth and gin. Lots of gin!
What do you do in your spare time when you're not creating cocktails?
Spending time with my daughter, having dinner with my girlfriend and playing fetch with my puppy.