Bill Russell-Shapiro, Proprietor
Eric Vreede, Development and Operations Manager/Wine Director
Adam Keough, Executive Chef
Bill Corbett, Executive Pastry Chef
Vanessa Harris, Director of Events and Marketing
Justin Jensick, General Manager
Ian Becker, Wine Manager and Buyer
Aaron Wasserman, Sommelier

Carlos Yturria, Bar Manager

Absinthe bar manager Carlos Yturria focuses on seasonally based cocktails as well as the classics, incorporating top-quality spirits with fresh fruit juices and homemade tinctures, shrubs, and bitters. Joining Absinthe in December 2009, he is excited to incorporate his signature style while preserving the great tradition of the Absinthe bar program.

Carlos, a member of the United States Bartenders’ Guild association, brings more than a decade of experience to Absinthe, having designed bar programs and menus for several San Francisco restaurants and bars including Rye Bar, bacar, Range, and A-16. In 2006, he won the “No. 209 Gin Bartenders Contest” for his signature cocktail Flash, with No. 209 gin, kiwi, cucumber, and simple syrup. In 2008, he won first place in Santé Magazine’s Third-Annual “Iron Bar Chef Competition” that was held during their Symposium, third place in the Northern California regional United States Bartenders’ Guild competition, as well as being named by the San Francisco Chronicle as one of their “2008 Bar Stars.”

At Absinthe, Carlos is experimenting with new cocktails, slowly adding them to the weekly changing chalkboard and premier-cocktail menu, while ensuring the perfectly balanced classics, like the Sazerac, are well executed. Most recently, he added the Sweeney cocktail, made with Jameson, Nocino Walnut Liquor, and a bar-spoon of Saba, and his version of a White Manhattan, Pale Rider, made with Death’s Door White Whiskey, Dimmi spirit, dash of grapefruit bitters, and garnished with a speared brandied cherry.

In the summer of 2010, Carlos conceptualized a pop-up bar called “Pickled,” to be held in Absinthe’s private dining room the last Monday of every month. The special cocktail menu at Pickled changes its theme each month, and includes a selection of seven to eight cocktails featuring a variety of spirits.

Carlos lives in San Francisco. When not bartending, you’ll find him surfing, riding his motorcycle, or experimenting in the kitchen with cocktail ingredients.

Events Email Sign Up
Reservations

Back to Top