When did you first become interested in mixology? (When was your first taste? How was the experience?
About 13 years ago. I was bored on a slow night behind the bar, so I started experimenting by mixing all sorts of ingredients...

What brought you into the drink business? I am also an artist, so I thought of bartending as a way to make some money and also a way to be more social, a way to bring some balance to my life, as I was spending enormous amounts of time working in splendid solitude for hours and days at a time.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
I will go for a nice bourbon or single malt scotch.

What's your least favorite drink?
Anything with Bailey's or Crème de Coco.

What's your best mixology/drinking memory? What was the occasion?
The Marina Abramovic cocktail, which I created for Marina on the occasion of her 60th birthday gala at the Guggenheim museum in NYC in 2007

In your opinion, which country, other than the U.S., makes the best wine? Why?
France. Long tradition, very old vines and great soil.

What are your thoughts on recent trends within the industry?
I don't go for molecular mixology and the likes of gimmicky solid cocktails.

What is the first thing someone learning about mixology should know?
Using high quality spirits and fresh ingredients.

What are some of your favorite food and drink pairings?
The Oceana cocktail with oysters.

Do you think any rules should be adhered to when pairing?
Counterbalance, create opposition in order to create a complete and exiting experience.

What booze should no home be without?
A good bottle of Gin

Do you have any favorite bartending/mixology gadgets? Are there any new ones on the market? If so, what are they and where can people get them?
A micro grater/zester, I zest everything.

What are your three best tips, tricks or techniques cocktail fans?
Every time you are making a cocktail try it before you serve it! Adjust it if needed, never rush to send it out before you are 100% sure that it tastes right. Remember you are a performance artist among other things and you are there to communicate and create a unique experience to the receiver of your concoction. You are creating a great sensory memory!