When did you first become interested in mixology? (When was your first taste? How was the experience?)
After bartending in clubs and neighborhood joints for a while, I took a job as the bar manager at Mother's Bistro in Portland, Oregon. The cocktail list there included infusions, which were all the rage in PDX at the time. The proverbial scales were lifted from my eyes and I realized that making drinks and cooking were not so far apart, and that the whole world of flavors of herbs and fruits and spices were available for drinkery.

What brought you into the drink business?
I took a job out of college running the kitchen at a club. When the time for my promised raise came around, they gave me a bar shift instead.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
It Depends. What am I eating?

What's your least favorite drink?
Long Island Iced Tea: Complicated, not the best ingredients and not tasty. Sort of the antithesis of what cocktails should be.

In your opinion, which country, other than the U.S., makes the best wine? Why?
I love my Italian wines. But I am hesitant to say that they are "better" than French, mostly as I am scared of the French. I like the slightly rougher edge that Italian wines have. They are complex without being subtle (kind of like Italian painting and opera), or at least without the sort of show-offy subtlety.

What are your thoughts on recent trends within the industry?
Mostly it is nice that the idea of using high-quality ingredients is catching on to the point that it doesn't have to be explained. Five years ago, the idea that you wouldn't use Sour Mix was confusing to people. Now, it is practically industry standard.

What is the first thing someone learning about mixology should know?
Start with good booze and fresh juice and the rest is easy.

Do you think any rules should be adhered to when pairing?
I like to keep a historical/geographical/narrative context to my pairings. That is, simply, this food is mostly Ligurian, so we'll use a Ligurian wine. This can expand to more tenuous connections including cultural references
etc. But I guess the basic answer is no: the only rule is what is delicious.

What booze should no home be without?
One really good bottle of whiskey.

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 am new to the fancy tool world (and am quite enjoying it). More important than spending a ton of money on something is to experiment and find out what you like. My favorite peeler for twists (which is sadly lost) cost a dollar. The gadgetry in many cases obscures the skills that are needed to make drinks.

What are your three best tips, tricks or techniques cocktail fans?
1. Think about every step of the cocktail. Don't take any of it for granted.
2. Read a lot.
3. Taste and smell everything.