What brought you into the drink business?
Nine years ago I was working as a waitress and was looking to make some money fast before I moved to New York. One of the customers I had waited on asked me if I wanted to bartend, but when I explained I didn't know how, he said he would train me. I ended up staying in South Jersey and have been bartending ever since.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
Unsweetened green tea.

What's your least favorite drink?
I would have to say my least favorite drink is Scotch. My least favorite to make at work is a strawberry martini.

What's your best mixology/drinking memory? What was the
occasion?
Grey Goose and Condé Nast did a country-wide bartender competition for Grey Goose flavors and my cocktail won for Grey Goose Vanilla. I was honored and presented with a trophy at Gypsy Bar, and also mentioned in a Condé Nast magazine.

What are your thoughts on recent trends within the industry?
I think the creativity and ingenuity of current drinks and drink menus is taking mixology and drinking to a new level— one that compares to a five star dining experience that we should all be proud of.

What is the first thing someone learning about mixology should know?
How to make the basic, classic drinks like an old fashioned or a Long Island iced tea. One needs to know the roots of making cocktails before they start trying to create their own.

What booze should no home be without?
TEQUILA!

What are your three best tips, tricks or techniques for cocktail fans?
1.) Don't make your drinks too strong if you want to make it through the night.
2.) Nine times out of ten, fewer ingredients make a better drink, so keep it simple.
3.) When in doubt, make it red!