I use every asset when trying new concepts and am open to trying new ideas, especially from my bar staff, amazing things come from a team.
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Learn MoreI love that I have the opportunity to create something new almost every day… there are so many millions of combinations that one could use to create a new cocktail that have yet to be tried, and with each new released spirit or development it allows for a nearly never ending challenge… “what can I do with —?” Experimentation is the fun part of it, sometimes it works, sometimes it doesn’t, but one learns something from either outcome. Whiskey & absinthe… it shouldn’t work and yet…
What is your favorite drink to make and why?A proper martini. There are so many variations and ways to make such a (relatively) simple cocktail that makes each and every one just a little bit different depending on the guest. One extra drop of vermouth, olive juice, or garnish changes it entirely.
What would you do with the $20,000?First , I would take my bar staff out for an upscale dinner and then to a craft cocktail bar with an open tab. Second, I would plan a trip to wine country at a time when I can take my sommelier 2 course in proper fashion… I would use anything that is left to take my fiancée and my mom on a trip to Greece and/or Italy
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