Kristopher Taylor

My favorite thing about bartending is the industry as a whole. From being a cook to bartender, I’ve aimed to give each patron their own experience. Whether it’s 15 mins or 1.5 hours; that when you dine nothing else matters in the world but what’s in front of you. The ability to build those relationships over that first drink that fits you individually and then broaden that idea. To share that with another individual is why I love what I do and gives me the ability to be better for them.

My favorite drink to make would have to be a Vieux Carré. I’m passionate about French and southern cooking so it fits perfectly as my image of tweaking it for a menu and finding different variations to match the pairings. I enjoy cognac the most because of it notes and to blend that with a manhattan/old fashion style twist speaks volumes on my style of bartending in one drink. Each drink is a meal or course and in that drink you receive an aroma of flavors that opens a palate of possibilities.

If I’m blessed to make it to the end, I would use some to support my family and potentially open my own bar. But first I would give back to the owners of my bar who have given me more than anyone could ask for. They paid for my health to be better and by doing so, thank them for giving me an opportunity at a better life.