Epicure
Guild. He has judged various spirits
and cocktail competitions, and was
voted Best Bartender in San
Francisco by Anthony Dias Blue.
He was hired to develop the Million
Dollar cocktails recipes for Harry
Denton’s Starlight Room and
continues to work with them on
their menu. This is what Jacques had
to say about his experience, “That
was really fun. I got to work with
some very rare and expensive spirits
like 24-year-old Macallan single-malt
scotch and Dom Perignon
Champagne. All the fun was in the
tasting and evaluation of those
spirits so I could work on creating
the cocktails. They are still on the
menu at Starlight Room.”
When he steps out from behind the
bar, I wanted to know what he likes
to order and if there is one cocktail
that is his go-to drink. Jacques said,
“I don’t just have one but a small
handful. I generally stay classic,
depending on where I am drinking.
These are my favorites: a fresh
Margarita, Negroni, Gin Martini,
Manhattan and a fresh Daiquiri.”
Jacques Bezuidenhout
orange liqueurs like Grand Marnier,
Cointreau or Pierre Ferrand Orange
Curacao. I also love working with
Mathilde Pear, which works nicely
in my La Perla Cocktail.”
His advice on the makings of a
successful cocktail recipe; “Most of
the time, it is staying within 3 to 5
ingredients, keeping it simple and
making sure all ingredients are great
quality. I also ask myself if I would
have that drink more than once.
A cocktail can taste great through
one sitting, but if you would you have
another is a very important question.”
When you’re working for a brand
like Partida and are their Bartender
Ambassador, there is much to think
about when developing recipes
that will tempt the taste buds of
consumers. On the methodology of
designing new recipes, Jacques said,
“I always start in understanding the
flavor profile of the base spirit so
I can build on it. With Partida, it is
easy, as I know the Tequilas very well
after spending a close 8 years with
them. Once you understand the
flavor profile and what direction you
want to take, then you start mixing.”
restaurant businesses to launch
openings, and then served as Brand
Ambassador for Plymouth Gin.
Jacques completed work at Tres
Agaves, which has gained acclaim as
one of the best bar programs in the
United States. While at Tres Agaves,
the Bar Program won “the Spirits
Restaurant of the Year 2006” from
Sante Magazine, due to work done
by Jacques and Julio Bermejo.