DESCRIBE YOUR DRINK-MAKING STYLE.

In the beginning, like a lot of bartenders early into the field of recipe writing, I tried to fit as many obscure ingredients I could fit into a drink recipe to make that menu item seem more impressive, even though a lot of the time, it was just OK. I’ve obviously graduated from that and tailored my approach to more approachable, simpler recipes. These days it’s fewer ingredients. Fewer, but higher quality, more refined ingredients.

WHAT'S YOUR ADVICE TO FOR THOSE JUST STARTING TO MAKE THEIR OWN DRINKS?

Don’t be afraid to try something new. Try new combos. Try new ingredients. Try a different method of a tried-and-true, just to see what happens. Stay imaginative and curious. It almost always leads to greater things. 

WHAT ARE YOUR "INSIDER BASEBALL" TIPS ON BARTENDING? 

I don’t know. I don’t baseball. Sorry, it’s boring AF. Regarding bartender lifestyle: it varies from person to person. But unanimously, there’s a lot of love. The industry always takes care of industry.

WHAT ARE YOUR THOUGHTS ON WHISKEY?

My thoughts on whiskey? It’s a wonderful spirit. Truly. It warms the heart and the body and I will always have an undying love for it. I’ve done what, three whiskey cocktails with you now? It never gets old. The next one is going to be awesome!