The Red Rabbit Kitchen And Bar
2718 J St.
Sacramento CA, 95816
Ian comes to us from the Red Rabbit on J street. He moved to Sacramento from Oakland in 2012 and began working at The Shady Lady. If you're familiar with the bar program at The Shady Lady, then you know bartending there is not for the meek. The crowds are abundant, the prep work is plentiful and the recipes are labor intensive. More importantly, all of the juices are fresh squeezed, which has proven to be a winning signature for the guys over at The Shady Lady Saloon, the only speakeasy-style bar in Sacramento. Ian also spent a decade at Pennini's Pizza pub and Michael's Ristorante and Bar in Moraga, California. In May of 2014, Ian went to Amsterdam as an apprentice for Lucas Bols, the Dutch company known around the world as a distributor of fine spirits. While there, Ian was a part of the "Bols Around The World" annual international bartending competition. Locally, Ian has been a finalist at Sacramento's Midtown Cocktail Week bartending competition for the past two years in addition to being the reigning two-time champion of the Shady Lady Saloon's Karaoke bartending competition. Young took first place at Vanguard's Sunday Showdown Series, a bartending competition sponsored by Oxley Gin. In addition to competing and working at The Red Rabbit, Ian is currently consulting on the production of the spirit Genever Dutch Gin alongside Dutch and Dewey Distillery located in Homboldt County. Ian was kind enough to share two of his martini recipes with us which we are happy to share with our readers.
- 1.5 oz Bols Genever Gin
- .75 oz Grand Poppy Liqueur
- .5 oz Dolin Blanc Vermouth
- 2 dashes angostura orange bitters
- Expressed Lemon Peel (garnish)
Build in a cocktail shaker. Stir all of the above ingredients over ice in your shaker, then strain out the cocktail into a Leopold Coupe glass (served up). Garnish with the lemon peel.
- 2 oz Ketel One Vodka
- .75 oz Dolin Dry Vermouth
- 1 bar spoon worth of Aperol Apertivo
- expressed orange peel garnish
Build in cocktail shaker. Stir all of the above ingredients over ice in your shaker, then strain out the cocktail into a Leopold Coupe glass (served up). Garnish with the orange peel.
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