Jacot pairs cocktails perfectly at 5A5 Steak Lounge

Physics of a cocktail: Aimee Jacot has always had a way with math. And as an 5A5 Steak Lounge bartender, she puts those skills to use making layered drinks. The B-52 consists of Bailey’s, Kahlua and Grand Marnier — arranged from heaviest to lightest. (Mike Koozmin/Special to The Examiner)

SAN FRANCISCO —

This stylish steak lounge serves some of the best steaks we’ve ever tasted. But don’t let its red-meat focus deter you from stopping in and sipping a cocktail in the restaurant’s slick lounge.

We kicked back with bartender Aimee Jacot, an MBA student at San Francisco State University who beat out 300 candidates for the job. She’s clearly got skills, so you’d be smart to get a drink before the aspiring environmentalist goes off to dig ditches on a wind farm. She has a plan, and let’s just say it includes overalls. For now, though, you can still take advantage of her cocktail insights, such as pairing steak with a "phenomenal cognac" or A Beautiful (slightly warmed good cognac with a touch of Grand Marnier). 244 Jackson St., S.F., (415) 989-2539, www.5A5stk.com

Where are you from originally?

I was born in L.A. and we moved way, way up north to the hills, so I consider myself kind of a hillbilly. We lived in Crescent City for a long time, went to school in Arcata, lived in New Hampshire for awhile, southern Oregon, and then I came here in January.

What made you come to the Bay Area? 

It was kind of spur of the moment because San Francisco State accepted me into the MBA program, so I just dropped everything and came.

What were your undergraduate studies?

Pure math, and I minored in physics. It was pretty difficult. I actually bartended my way through undergrad.

Where’d you go?

Humboldt State.

Have you always been into math?

Yeah, actually, ever since I was very young. My brother’s pretty much a math-science whiz and I was always trying to compete with him.

So, were you a mathlete?

No! I never was! I still thought they were pretty dorky. I kept it under wraps.

What’s the most mathematical drink you make?

I think the technical term is pousse-café. They’re layered drinks, and to layer them you have to go by specific gravity of the alcohol — which one’s heavier than the next one, and layer them on top of each other. The most common of that form is a B-52. It’s Bailey’s on the bottom, Kahlua in the middle, and Grand Marnier on the top.

If you are going to order a drink, what’s it going to be?

Blanton’s single-barrel bourbon with a couple of rocks. I think a lot of bartenders like the straight liquor. And I like the taste of alcohol. I don’t like to cover it up.

If you could serve a drink to anyone, who would it be?

Probably Angelina Jolie, because I have a massive crush on her.

What do you think you’d serve her?

Probably something with cream in it because she needs a little weight on her bones.

What neighborhood do you live in San Francisco?

I live in North Beach, kind of North Beach-Russian Hill border. It took me ages to find an apartment, probably almost two months. It’s off of Columbus, so it’s not super touristy — two bedroom with a roof deck. I stumbled upon a gem.

What’s the best cocktail to have while taking in the view from a roof deck?

Some big ... Napa [cabernet sauvignon].

La Flora

2 ounces Don Julio Blanco
½ ounce St. Germain liqueur
½ lime
Dash of simple syrup
Dash of Angostura bitters
Heavy splash of grapefruit juice

Squeeze lime into bottom of glass. Add rest of ingredients. Shake with ice. Strain and serve up. Garnish with a lime.