When did you first become interested in mixology? (When was your first taste? How was the experience?)
I was always interested in trying new drinks so I thought after a while why not try and create something of my own instead of just trying other people's creations.

What brought you into the drink business?
I've always wanted to be a professional bartender so I started bartending when I was 18 and then things took off from there.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
I like wine— mostly reds, but more specifically Italian or French red wines since they have such great selections.

What's your least favorite drink?
Tequila. It's not that is my least favorite, but it's definitely a drink that I don't handle very well.

What's your best mixology/drinking memory? What was the occasion?
Anytime I have a "Liquid Cocaine," which is made from
1 shot of Southern Comfort, 1 shot of rum, 1 shot of ammareto, a splash of pineapple juice and a dash of grenadine. You just mix it all up and wait for the effects. Its called liquid cocaine because it's an expensive drink to make and once you tried you hooked!

In your opinion, which country, other than the U.S., makes the best wine? Why?
Like I said before, French and Italian wines are my favorites but there a few other countries like Chile and Spain which are producing some good ones too.

What are your thoughts on recent trends within the industry?
I think there are great things coming, and gin has been the trend of the summer so far. It seems this clear spirit, flavored with juniper berries, is making a comeback.

What is the first thing someone learning about mixology should know?
Just don't be afraid to make a bad drink— not all mixes are good. Go start with basic pairings and then try and spice things up by adding some new ingredients to it.

What are some of your favorite food and drink pairings?
The cocktails we have are very good, and they usually pair really well with the food. I like pairing fish with a cocktail like like the Rum Service or the Oh Yoko.

Do you think any rules should be adhered to when pairing?
Not really, as long as you feel a certain connection between the dish and the drink then it should be fine.

What booze should no home be without?
You've got to have wine and some type of vodka or scotch I believe.

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?
Not really, but every once and again when looking in the markets I find stuff which could be useful to make life easier behind the bar.

What are your three best tips, tricks or techniques cocktail fans?
Try and prove the customers wrong with new ideas. For example, if they don't like gin make then make a cocktail which will change their mind about the way they feel about it.