What brought you into the drink business?
I started in the restaurant business when I was 16 as a hostess. I was always looking over toward the lively bar, watching the bartenders interact with the guests, while creating different cocktails. I was hooked!

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
Full-bodied red wines. I've been on a Malbec kick for a while now.

What's your least favorite drink?
Anything with Midori or Peach Schnapps. I'm into natural flavors, not synthetic ones.

In your opinion, which country, other than the U.S., makes the best wine? Why?
France, without question.

What is the first thing someone learning about mixology should know?
Learn to balance proportions. I often see people using equal parts of a spirit, cordial and mixer.

Do you think any rules should be adhered to when pairing?
I've never been a big fan of rules, so I never conformed to pairing standards. Its all about pleasing the palate, which is uniquely your own!

What booze should no home be without?
Grand Marnier. Its a great cordial to have around for cocktails, after dinner sipping, cooking and baking.

What are your three best tips, tricks or techniques cocktail fans?
Make sure your martinis are cold! Store your glassware in the freezer or refridgerator, use good spirits and other ingredients, and shake well!