When did you first become interested in mixology? (When was your first taste? How was the experience?)
When I started at Bar Milano with owner Tony Abou-ganim. He opened up a whole new side of bartending for me.

What brought you into the drink business?
It was a natural progression for me. I have been in the hospitality industry for the last 11 years and have worked my way through the ranks.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
I usually opt for a glass of sherry or a beer.

What's your least favorite drink?
A dirty martini.

What are your thoughts on recent trends within the tequila industry?
Mezcal. Since Del Maguey hit the states about ten years ago it's been a slow but steady start for the American palate. Luckily in the last few years it has been getting more and more popular. More brands and being released in the states and it's a great thing to see and taste.

What is the first thing someone learning about tequila should know?
Not all tequila is as bad as Jose Cuervo and they need to give tequila another shot.

What booze should no home be without?
This is a hard one for me because I don't discriminate. But I would have to say the bottle that I reach for most often is a nice bottle of rum. I have a weakness for daiquiris.

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?
My new swizzle sticks. They are by no way a new tool on the market but they are for the first time readily available. Cocktail Kingdom just started carrying them.

What's your favorite tequila concoction?
Right now we have a new menu at Mayahuel. My favorite new cocktail is awesome and very seasonal. It's called the Chai Walla: Reposado tequila, Chai infused Carpano Antica vermouth, maraschino liqueur, and Angostura bitters. Served up in a cocktail glass. Delicious.