When did you first become interested in mixology? (When was your first taste? How was the experience?
It really all started after college, when I was introduced to the great Gary Regan. He taught me all about classic cocktail-making and proper technique.

What brought you into the drink business?
My father encouraged me to get into the business after finding out my desire to become an actor in NYC. He said that if I wanted to be an actor, I needed to get a job in a bar or a restaurant. And so I did.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
It will usually be a Guinness. If we're talking non-alcoholic, then a club soda with lime is my drink of choice.

What's your best mixology/drinking memory? What was the occasion?
I recently took a trip with other members of the U.S. Bartenders' Guild New York chapter (USBGNY) to Philadelphia. We toured the Philadelphia Distilling Company, and bonded with our Philly brothers and sisters at their favorite watering holes.

What are your thoughts on recent trends within the industry?
We're seeing bartenders becoming career bartenders. The appreciation for our craft and profession has gone through the roof. And I'm very proud of this.

What is the first thing someone learning about mixology should know?
The classic drinks and drink history.

What are some of your favorite food and drink pairings?
Sherry with just about any food.

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?
I love my Oxo strainer and jigger. It's sleek and easy to use. Also, www.cocktailkingdom.com sells some great imported Japanese and German barware.

What was it like working with Albert Trummer?
It was an enlightening experience. The man is a genius, and to be taught by him the basis behind my cocktail creating process, is something I hold dear to me.

What encouraged you to go into consulting?
There is a need for quality beverage programs in bars and restaurants, as well as quality cocktail recipes that liquor brands can use for marketing purposes. So naturally I jumped at the opportunity. I was inspired to teach mixology by my first teacher, Gary Regan.

Did your New Jersey upbringing or your parents' careers influence your future career choice?
I suppose it did. Growing up in the business, I shied away from having anything to do with wines and spirits. Well, look where I am now.