From Behind the Bar: Enrique Sanchez of Yellow Moto

Enrique Sanchez heads up operations at Yellow Moto in San Francisco and has worked behind the bar at such stalwarts as Lulu Restaurant, Tres Agaves, and Beretta (a bar that set the standard for cocktails with pizza in San Francisco), and was most recently bar manager at Arguello, and El Alto.

How would you describe the bar at Yellow Moto?

Fun, vibrant, creative, California-Italian inspired menu. We have been open since the first week of July 2022, the menu is new. Donny Henderson and I wrote the menu; Donny Henderson is a friend of mine and we have bartended together for a few years.  

What do you love and dislike most about the industry?

I love the community. The bar community is amazing all over the world.

One thing I do not like is when we are exposed to late hours and/or the unhealthy alcohol abuse that has destroyed some of our colleagues' lives.

What were your considerations when creating a menu for a restaurant focused on pizza? 

I always like to work closely with my chef. I like to use a lot of ingredients he uses in the kitchen menu, not only focusing on Italian products, such as basil, jalapeño and pineapple.

Who’s your favorite bartender or mentor and why?

I feel lucky to have so many friends in this industry. so many friends that have helped me in many ways to grow, as a person or as a professional. Marco Dionysos, Kevin Diedrich, Dominic Venegas, Carlos Yturria, Jon Santer, Ryan Fitzgerald, Neyah White, Julio Bermejo, David Nepove, Jacques Bezuidenhout to mention a few. 

What drinks are most popular at the bar lately? 

There are 3 drinks that are always on top — Yellow Moto (gin, yellow chartreuse, basil, lemon, orange bitters), Green Dragon (Mezcal, verdita, lime, green chartreuse) and La Tapatía (Tequila, pamplemousse, lime, aperitivo, angostura). 

Yellow Moto

1.5 oz Aloo gin

1 oz lemon juice

.5 oz yellow chartreuse

.5 oz simple syrup

3 basil leaves (medium size)

Shake all ingredients with ice, strain into a bucket over pebble ice

basil leaf and lemon wheel as garnish.

What cocktail or spirits book have you read recently or is your “bible"?

There are so many books that are so important and necessary in our library. To mention a few: Joy of Mixologyby Gary Regan, Esquire by Frederic A. Birmingham, Meehan's Bartender Manual, The Essential Cocktail by Dale DeGroff, Cocktail Codex by Alex Day, Nick Fauchald, David Kaplan, Setting the Table by Danny Meyer; latest book I am reading is Doctors and Distillers by Camper English (editor’s note: Camper English is an Alcohol Professor contributor).

Which new (or new to you) spirits brand(s) have you been using lately and why?

I am loving the Sirene Aperitivo lately, it is pretty delicious and is vegan! They are using red potatoes and hibiscus as the natural color for their product. 

Any techniques that you’ve been experimenting with?

I like to keep working on infusions to make liqueurs. I am working on my Nocino recipe now. I live in Oakland and I have a walnut tree in my backyard. 

What jigger do you use and why?

When I started bartending the only ones available was those single metal jiggers and you needed at least two different sizes 1oz/2oz and 0.5oz/0.75 oz to work with, then I moved to the oxo good grips angled jigger, then I changed to the plastic super double jigger, but nowadays I have been using the heavyweight Koriko, it feels good and has a nice weight. 

What advice would you have for your younger self or a bartender starting out today?

Find the right place and right fit for you. Think about your next move and learn as much as you can. Listen and watch other bartenders when you go out, there is a lot of talent out there.  

How long is a normal shift and how many shifts do you work in a week?

I work 5 shifts a week. Shifts at the pizzeria are only 7-8 hours total, we close at 9pm. 2 hours prep, 4-4.5 hours service, 1 hour breaking down and waiting for the last table to depart.