When did you decide to become a bartender?
I did it to support myself during a full commitment to a career in music (just like everybody else, unless of course, if your father owned a bar).

What countries, places and environments inspire your style?
Well, being in such a classic environment like the Waldorf Astoria
couldn't help but influence you in some way. Peacock Alley looks right out into the lobby. To just imagine all of the souls that passed through that amazing space raises the bar quite high. This past summer, with Handle Bars NYC, I worked on the beverage program for a resort in the South Pacific which was quite interesting as my focus turned toward fun "boat drinks". Also, there are so many great places in this city right now invigorating the meaning of the cocktail that I feel there is a healthy competition to be doing your best work.

What are your signature drinks?
THE PEACOCK; cranberry infused Christiania vodka, Brizard apricot brandy, and fresh sweet and sour
PEACOCK ALLEY CHAMPAGNE COCKTAIL; Pommery champagne, fresh strawberry, and peppercorn infused Galliano
CINFUL; housemade cinnamon infused vodka, apple Schnapps, Appleton reserve rum, and fresh apple cider
AU PEAR; Grey Goose Pear vodka, pear puree, white raisin and vanilla bean infused Grappa, and Sweet Vermouth

What is your beverage of choice? How do you make it?
On the business end, I enjoy working with gin and some other spirits that bring some "oomph" to the table such as calvados and Grappa. Off the beaten path ingredients that most people would question your sanity for using. As for me personally, I am quite a seasonal drinker. No gin and tonics for me from October to April, they just don't seem to go down right. I do appreciate the occasional Rye Manhattan (stirred, as most two ingredient cocktails should be). Does red wine count?

Do you drink it alone or are there foods you like to pair it with?
I always have the meal in mind when choosing for our guests or my table. I consider myself adventurous when it comes to pairing but I stop short of the "big Cali cab/white fish" combo.

What is your least favorite beverage?
Over sugared/under proofed flavored vodkas and when someone orders a Long Island Iced Tea (even though I'm not drinking it).

What trends have you been observing in the mixology world?
Everyone in the business is working harder (or should be) by trying to offer the guest more. The days of walking into a bar with a twenty and buying five people drinks are gone. If you have to charge so much for a scotch and soda, you may as well offer something that will knock the socks off people for that same amount of money. Also, there is a misconception that hotel bars are where your father drinks. I don't think that is the case anymore as our clientele at Peacock Alley is mainly comprised of and geared toward a younger generation.

What are your favorite gadgets to use when making cocktails?
We are making our own homemade bitters this season. I know that some of the cocktail lounges have been doing it for years but in our environment I think it is unique. Also, really good pourers, replaced often, helps beat the spillage factor.

What is your favorite cocktail to make at home?
Opening a cold beer. No, just kidding. Bloody Mary's. In the summer, fresh lime daquiris.

What is your best advice for someone trying to make cocktails at home?
Invest in a measurer and follow recipes to the letter. After you taste it once done that way then you can make adjustments based on personal preference. Most good recipe book authors have gone through the trial and error phase so you don't have to. Oh, and use really large ice cubes.