I’m passionate about cocktail history, modern mixology techniques, and finding ways to intentionally deliver them together to my guests.
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My favorite thing about being a bartender is how my relationship to alcohol has changed. I see it now as an art form and culinary experience to be savored. Being engaged in the creative process is one of the most rewarding things you can do. It’s so exciting to have this art form be my career, working with such interesting and dynamic mediums as cocktails and hospitality.
What is your favorite drink to make and why?An Improved Whiskey Cocktail. When I make it for guests I tell them a story about how the Old Fashioned was originally a Whiskey Cocktail, then came the “Improved” Whiskey Cocktail, improved with Luxardo Maraschino and absinthe. Almost every person I’ve served it to looks up from the first sip in awe of how good it is. That moment is so fulfilling for a bartender!
What would you do with the $20,000?I would put it towards the educational and training opportunities for bartenders at the Broadmoor Hotel where I work. When I began learning about mixology techniques and cocktail history, bartending changed from a job to a passion and career. I Realized it can be more than simply serving alcohol. Bartending can be an artistic pursuit, filled with exciting opportunities like the Bar Boss Competition! I want to share that with other bartenders by funding training programs.
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