In the thick of winter, it’s nice to imagine the heat of summer days, ideally poolside with a cold beverage in hand.
The Flamingo Resort in Santa Rosa, a recently revitalized motor lodge built in 1957, is perfect for living out a summertime fantasy by working through a menu of tiki-esque cocktails created by food and beverage director Sam Levy.
As the former bar manager at the restaurant at Meadowood and operating partner at Fern Bar, he joined the property this past October and has elevated the cocktail program at the onsite Lazaway Club since.
Amber Turpin: How did you get into this line of work?
Sam Levy: I studied philosophy and history at UCSC, so it was either law school or go to work where summer gigs could let me keep traveling in the off-season. I grew up making smoothies and jams from local and wild fruit around my hometown of Sebastopol. Those projects with my mom made me love the process of finding a flavor, stabilizing it and then enjoying it for weeks or months to come. Those first restaurant jobs quickly turned into bartending, then managing a bar and then owning one. For some reason, it just works for me.
AT: Did you ever have an “aha” moment with a certain beverage? If so, tell us about it.
SL: My first “Dealer’s Choice” that I thought was good enough to actually serve was about a year or two into bartending…It was a twist on a Black Manhattan with amaro, nocino and 100-proof rye. Nothing crazy, but just enough to make it different and special for the guest.
AT: What is your favorite thing to drink at home?
SL: Maybe it’s because I’m a lightweight now, but I actually love a nice crisp Sancerre, a fun new canned cocktail or a good tequila like Lalo, neat.
AT: Where do you like to go out for a drink?
SL: I live at a bar basically, so the bars I like to go to are the ones my friends work at, so I can catch up on industry trends and taste new things they are working on. I love Fern Bar; that’s my home. But our bar at The Lazeaway Club is going to be my summer spot by the pool with a daiquiri or a spritz in my hand.
AT: If you were stuck on a desert island, what would you want to be drinking (besides freshwater)?
SL: A paloma with tequila, fresh grapefruit and Ting soda. It’s simple, thirst-quenching and always makes me feel good.
