The mastermind behind the bar program at Osetra Seafood & Steaks, Marcelo Amaya, shows us how to make his tropical, sweet and spicy cocktail called Apricot Blossom.
Apricot Blossom $14
1.8 oz Diplomatico Mantuano Rum 1.8 oz Spice Orange Tea .5 oz Peach Apricot chipotle chili agave .5 oz Lemon Juice 2 Mint leaves Garnish with an edible flower
What's the story behind the Apricot Blossom?
I love a good aged rum, especially if it's made in Venezuela, my home country, therefore I wanted to use a good Venezuelan rum and mix it with unique ingredients.
Describe the taste.
This is a cocktail that once you sip on it, layers of vanilla, peach, orange and a little kick of spice will bright your face.
What's the key component of this drink?
The Peach Apricot chipotle agave.
What reactions do you get from customers when they try this cocktail for the first time?
First sip, they wonder where all these flavors are coming from, next the spice closes the first sip with a great smile.
If you had to pair this cocktail with a dish, what would you pair it with?
With our famous homemade Lobster Ravioli here at Osetra or any other rich pastas.
Watch our friend Marcelo craft up his refreshing cocktail called Apricot Blossom.
What kind of experience can guests get at Osetra Seafood & Steaks?
Cordial, friendly, professional and unique experience from the moment they walk in to the moment they leave Osetra.
About Marcelo Amaya
Are you from San Diego?
No I’m not, I’m from Venezuela .
How has your journey been leading up to your role at Osetra?
After living in New York City for a long time and visiting San Diego for the first time, I knew it was a matter of time to make the move to San Diego. Landing a bartender job in San Diego without not knowing anyone in the industry here wasn’t that easy, but Osetra opened the doors for me and here I am.
What's your mission for the cocktail program?
To maintain a fun, creative, fresh and unique seasonal cocktail program.
What's your favorite cocktail on the menu?
Define the perfect cocktail.
An alcoholic cocktail with layers of well balanced ingredients that will enhance those few minutes of your life.
What are some cocktail trends you are noticing in San Diego?
Bartenders here in San Diego are scheming up new cocktails with fresh ingredients and methods, implementing, seasonal fruits, vegetables, infused bitters and unique spirits, creating a trend that other bars are following, and people are talking about. Also, old classics are coming back with a twist.
What is one thing you wish people understood about bartending?
Every bartender is an artist in their own way, so do not expect me to recreate the same cocktail you had that day in that bar that you don’t even remember the name of it, ha ha.
What's your favorite drink to make behind the bar?
What's your favorite spirit?
Aged rums and tequilas.
What's your favorite liqueur?
What should everyone stock in their home bar?
A good aged rum and a great bottle of tequila.
What do you do in your spare time when you're not creating cocktails?