When did you decide to become a bartender?
When I was in college in New Jersey I barbacked at The Old Bay, a Louisiana Cajun themed place with lots of cocktails. Most of the bartenders were grad students; they studied while I made the drinks for them. I was too shy to talk to people. Eventually it just kind of hit me, I could bartend, so I applied as a bartender at my next job. It was a blue collar place and the average regular was around 45, it was very different from what I'm doing now; there I learned how to deal with just about anyone. When I moved to New York I got a job at Pravda in Soho, there I realized I actually had an aptitude for mixing cocktails. After a few months they were having me teach the new people how to make drinks. I was going to school and decided to go to a Dale DeGroff seminar. It was then I realized I could make a career out of this, that it is a skilled trade; it was all very gradual.

What countries, places and environments inspire your style?
Coming from a Greek-American family I tend to like things done simply. When a few ingredients are used simply they maintain their integrity, allowing straightforward flavors to shine through. I tend toward old world flavors in line with the European palate, now we're opening a South Asian restaurant though so my style is expanding. The American Bar is the equivalent of the French Culinary standard, I follow this with any ingredients.

What are your signature drinks?
The Provencale is lavender infused gin, Herbs de Provence infused dry vermouth and Cointreau. The Mata Hari is cognac with chai-infused vermouth and pomegranate and lemon juices, and The Fraise Sauvage, which is gin, lemon juice, homemade wild strawberry puree and sparkling wine, this best exemplifies the American Bar style, the gin helps create the strawberry flavor with the puree and vanilla gives it backbone.

What is your beverage of choice? How do you make it?
The Negroni--it is gin, Campari and sweet vermouth

Do you drink it alone or are there foods you like to pair it with?
I have a drink before or after a meal, not during; the negroni functions as the classic aperitif, it warms up and soothes the stomach. That's why people used to drink martinis and Manhattans before dinner, this drink is similar but more bitter than a martini.

What is your least favorite beverage?
Light beer; I just don't see the point. If you want to lose weight don't drink or drink less.

What trends have you been observing in the mixology world?
There is good and bad. It's good that we have gotten to a point where people aren't only drinking things called martinis. Palates have expanded out of the comfort zone. There is a lot of talent out there mixing great drinks.

Which tools do you use to create your mixology magic?
A Boston shaker, a hawthorn stirrer, a julep strainer, a pairing knife, and very large ice cubes. Large ice cubes properly chill without diluting the drink; they are an ingredient and a tool. Big ice cubes are much colder producing a properly chilled drink.

What is your favorite cocktail to make at home?
For awhile I was drinking Vya, delicious vermouth, over rocks with thin slices of lemon in the glass. Again, simplicity and a little different for an aperitif.

What is your best advice for someone trying to make cocktails at home?
Have enough ice! No more ice, no more party. When you decide to do something, prepare. Read the instructions but put your own spin on it, these are your friends and loved ones you are serving, you should personalize it, give them a piece of yourself.