When did you first become interested in mixology? (When was your first taste? How was the experience?)
Bartending really when I was young. We used to go to this restaurant and my parents made me go tell the bartender a joke. So I would go up to the bar and tell the owner a joke and depending how funny it was he would add more cherries to my Shirley Temple.

What brought you into the drink business?
I opened my first bar in my grandparent's basement at age 9. I cleaned off the antique bar they had down there, dragged all the liquor bottles from their cabinet down there, the glassware, an ice bucket and I was ready to go. Then I made a sign that read, "Bar $1" and stuck it to a tree in the front yard and waited for someone to come to my bar. Eventually the neighbor across the street came over and asked what I was doing and then ruined my plan by telling me I needed a liquor license to have a bar.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
I usually start with one and move on to wine. If they have "house cocktails" I try the one that seems the most unusual, but I'm a big fan of Lillet before I eat.

What's your least favorite drink?
Vodka lately, but it changes once I get tired of something.

In your opinion, which country, other than the U.S., makes the best wine? Why?
For me it would be Italy. If I could only drink wine from one country for the rest of my life I would pick Italy...so much diversity and the wines pair so well with food you really can't go wrong.

What is the first thing someone learning about mixology should know?
Never abuse alcohol. If you want to have a career in this field you need to know your limits and stay in them, because if you develop a problem you can't work around alcohol anymore. It's sad when talented people fall out of the business cause they can't handle themselves.

What are some of your favorite food and drink pairings?
Beer and Baseball, Scotch and Poker, and of course, Champagne and my Lady.

Do you think any rules should be adhered to when pairing?
The food should always be the centerpiece so the beverage should never overpower it.

What booze should no home be without?
Averna, the perfect digestive after a big meal.

What are your three best tips, tricks or techniques cocktail fans?
-Try something the way it's made before you ask to change it. If the drink is made with gin, don't ask for vodka instead.
-Taste before you serve, make sure it taste like it should before you give it to your guest.
-Experiment with glassware and try others besides the martini standby when possible.