Scott Beattie, a third generation San Franciscan, maintains a 40-page, meticulously annotated cocktail and spirits list at the renowned restaurant Cyrus in Sonoma County. His drinks rely heavily on local, sustainable ingredients, many of which are grown specifically for him, then delivered to his door by local farmers. Some of his favorite drink ingredients are herbs, like the Thai basil, mint and cilantro he muddles into his sweet and spicy Thai Boxer.
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