When did you first become interested in mixology? (When was your first taste? How was the experience?)
It was definitely the first time I got behind a bar when I was 18. You always have guests who ask for your "specialty" or for "something good"— I've always had a desire to please.

What brought you into the drink business?
I wanted to work a summer job when I was 16 so I applied at a nightclub in NY. I had a great conversation with the bartender while I was there and he told me that he was going to "put in a good word" for me. I got a call the next day and started washing dishes soon after— it was a great job.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
I primarily drink scotch or wine depending on the mood I'm in or the company I'm with.

What's your least favorite drink?
I never really understood Stingers.

What's your best mixology/drinking memory? What was the occasion?
A few years ago I participated in a Grey Goose mixology competition up in Boston and won $500 and a gift certificate to an amazing restaurant. At the reception I was celebrating with a great group of people and took full advantage of the open bar. I definitely had a bit too much fun that night and ended up missing my ride home to Connecticut the following morning. I had to take a very long, VERY expensive cab ride home and all I kept thinking was, "Good thing I won that money!"

In your opinion, which country, other than the U.S., makes the best wine? Why?
I'd say France. I think it's a credit to how long they have been doing it, the pride they take in their wine and the standard they have set for the rest of the world. In my opinion, taste and balance are what make the "best" wine and I think that France does it well!

What are your thoughts on recent trends within the industry?
I like the fact that I've been seeing a lot of bartenders bringing back classic cocktails and making them popular again. We just put a unique new twist on the traditional Sidecar and its been a huge hit at the bar!

What is the first thing someone learning about mixology should know?
Balance is important. I think the most common complaint we get is that a cocktail is too sweet or too tart. In my opinion, the best cocktails are the ones that mix all of their ingredients in harmony, which gives them a great, smooth taste.

What are some of your favorite food and drink pairings?
I love a good citrus/herbal cocktail with white meat and pasta, a brown/smoky drink with smoked meats and obviously a great margarita with any Mexican cuisine.

Do you think any rules should be adhered to when pairing?
People should always remember that they can like or not like something regardless of what others tell them. Everyone has a unique palate.

What booze should no home be without?
Red wine— good for the heart, better for the lifestyle.

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?
Japanese long stirring spoons and ice carving knives are becoming increasingly popular, but my favorite tool is still the mixing spoon. It's simple, but allows you to do so many things— mix, scoop, stir, layer, etc. I am a member of Le Barmen Universel, which is a global community of bartenders who talk about trends, new gadgets, etc. I would encourage people to check out the site if they are interested in where to buy new tools that will be useful to them.

What are your three best tips, tricks or techniques cocktail fans?
Use fresh ingredients, be creative and try everything!