HOW LONG HAVE YOU BEEN BARTENDING? 10 years.
BEST THING THAT’S HAPPENED TO YOU BEHIND THE BAR: I started bartending in Philadelphia for New Year’s Eve events. Months later, I was in Atlantic City and a man recognized me as the bartender who made his Long Island Iced Tea on New Year’s Eve. The fact that he remembered me from a single interaction showed me that there is purpose and fulfillment in this career. You can help create memories.
WHAT “UNCOOL” DRINK DO YOU LOVE? Sweet white wine, like Moscato.
WHAT’S YOUR FAVORITE INGREDIENT TO ADD TO A COCKTAIL? Del Professore Bianco Vermouth, which is an aromatized wine with notes of camomile and honey.
WHAT WOULD YOU BE DOING ON A FRIDAY NIGHT IF YOU DIDN’T HAVE TO WORK? Eating a ton of sushi at One Third and drinking sparkling wine.
WHAT’S SOMETHING THAT PEOPLE WOULD BE SURPRISED TO KNOW ABOUT YOU? I teach bartending and mixology courses at Northampton
WHAT’S YOUR CREATIVE PROCESS WHEN YOU COME UP WITH A NEW DRINK? Inspiration can come from anywhere. I’ve made a drink thinking of grapefruit and ginger notes after smelling a lotion before!
I LOVE IT WHEN GUESTS … know what they want to drink—and how they want to drink it.
BUT PLEASE DON’T … not have an open mind.
YOU’RE NOT A REAL BARTENDER UNTIL … you stand behind the bar for more than just money.