Robbie Conroy got involved with hospitality at the age of 11 years old. His uncle brought him on as a busboy at his Bay Area-based Italian joint called Cugini. As soon as he was old enough, Robbie began serving meals to guests. And the day he turned 21, his bartending career started. After over a decade working at the family restaurant, Robbie then turned his sights on the high-volume night club scene of San Francisco. While the money was hard to pass up, he soon craved a challenge that would build his skills as a bartender. This finally led him to @, where the entry point was bar-backing. With five committed years behind him, @ is now the proud General Manger of one of the Bay Area’s craftiest establishments. Alongside @ and the rest of the team, he’s created an exceptional experience for food and cocktail lovers alike. They’ve taken inspiration from around the world to craft their passport menu, which features their incredible concoctions like Punjabi By Nature pictured here. We’ve spent many hours with the East Bay Spice Company folks, and we can only hope the rest of the world’s bars keep it crafted like they do.
Punjabi By Nature
1 1/2 oz Glasshouse “Trade Winds” Garam Masala Brandy @
1/2 oz Automatic Sea Gin @
1 1/2 oz Cucumber Shrub (house-made)
3/4 oz Lime Juice
Glassware: 8.5 oz 3055 Perception Cocktail Coupe @ ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Shake vigorously with ice and pour into a chilled glass. Put a bamboo skewer through a rolled cucumber (lengthwise) slice, and place atop the glass for garnish.
A huge thanks to @, @, and @ for turning the bar into a photo studio with me, @ for the impromptu lighting assistance, and kudos to the whole staff from @ for representing the East Bay craft cocktail scene.