Nectar Media Group

Seiter’s Book Release


Just in time for the holiday season comes “The Dive Bar of Cocktail Bars: How We Rewrote The Rules and Recipes One Cocktail at a Time,” the new boozy tome from Matt Seiter, bar manager and mixologist extraordinaire at Sanctuaria in The Grove.

Seiter has won about every local award available (including Best Cocktail Menu in ALIVE’s Hot List) for his quality cocktails and expert barmanship, as well as a fair amount of national recognition. Lucky for us he’s put some of the tricks of his trade down on paper.

Perfect for the cocktail aficionado on your gift list, the spiral-bound book (easy to open up and refer to on the bar top) contains some of the stories behind the beginnings of Sanctuaria, info on what spirits they stock and why, the rise of the bar’s popular Cocktail Club, plus a bevy of recipes for Sanctuaria’s most popular libations—some classic, some custom—and the sundry house-made ingredients that go into creating them. With a forward by Bridget Albert, renowned spirits expert and author, the book is no self-serving fluff piece but a quality reference work equally at the home or professional bar. Internationally known cocktailian and author Gaz Regan has even given his blessing to the book—an endorsement not to be taken lightly.

Matt Seiter signs copies of “The Dive Bar of Cocktail Bars” for guests at the release party at Sanctuaria.
The release party for the book, a special Southside Backyard Party edition of one of Sanctuaria’s popular Cocktails by Candlelight events, was held tonight, sponsored by Camus Cognac. Appropriately, it was also the third anniversary of the opening of Sanctuaria. Along with the regular Sanctuaria crew—Seiter, Joel Clark, Tim Rabior and Jorge Vazquez—the bar was also helmed by Matt Obermark of Salt, Brooksey Cardwell of BC’s Kitchen and Jenn Tosatto, who usually (wo)mans the bar at The Reiger Hotel Grill & Exchange in Kansas City, Mo. and came in just for the event. The capacity crowd was treated to a variety of punches and a mighty fine Southside buffet courtesy of executive chef Wil Pelly, as well as a chance to get an early copy of the book before it officially hit the shelves tomorrow.

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