LOCAL LIBATIONS

Local Libations Good Juice

Hans Losee serves it up fresh

By Lisa Crawford Watson Photograph by Richard Green

Hans Losee in action.

Hans Losee grabs two large basil leaves plus two plump blackberries, and muddles them together in a glass. He adds a bit of simple syrup, a little more than a jigger of bourbon, an ounce or two of lemon juice and a splash of soda water to taste. He pours it into a tall Collins glass over ice, calls it the Briar Patch and serves it to a college kid celebrating a big birthday, a group of girlfriends, some silver-haired seniors and anyone else interested in trying classic spirits flavored with fresh, local ingredients.

Losee got the basil from Route 1 Farms, and the blackberries at Melody Farms, both in his native Santa Cruz, where he has been tending bar for almost three years at Oswald Restaurant, a contemporary American café with a seasonal bar selection.

“The Briar Patch is refreshing, with full fruit,” said Losee. “It is one of my signatures here at Oswald. Our chef has always done seasonal California cuisine with French complements, so I wanted to work with that when I came on board. The theme was there, but I brought the fresh drink program to the bar.”

Losee began bartending as a way to put himself through college at San Francisco State University. By day he was a business administration/pre-med student; by night he tended bar at Chaya Brasserie in the City, a salon where sake meets Sauvignon Blanc, and everyone likes a good martini.

“I knew I wanted to pursue a creative, service-oriented profession,” said Losee, “and I really wanted to tend bar. I knew a lot of the spirits, but I didn’t yet have the technical skills. I spent a lot of time memorizing names and ratios, and started making new and vibrant cocktails, using fresh, local, seasonal produce.”

Losee just created a cocktail made with purple plums, gin, lemon juice, a little yellow chartreuse and a hint of thyme. He’s thinking about calling it Plum Thyme, or it may be Just in Thyme. He also does his own version of the Negroni cocktail: a short gin aperitif traditionally made with 1 1/2 ounces sweet vermouth, 1 1/2 ounces Campari, 1 1/2 ounces gin and an orange twist for garnish, except he introduces apricot.

“I try to make cocktails,” he said, “that appeal to anyone who wants a refreshing drink without all the ‘sacchariny’ flavored syrups. If you want a fresh experience, it is always best to use the actual fresh fruit, herb or vegetable.”

Losee recently established Artisan Elixirs, an organic soda company whose first flavor, golden ginger, is available for sale at select local grocery stores, restaurants and bars.

Oswald Restaurant: 121 Soquel Ave.; 423-7427 Open Tu–Th 11:30am–9pm, F 11:30am–9:30pm, Sa 5:30–9:30pm, Su 5:30–9pm.