When did you first become interested in mixology? (When was your first taste? How was the experience?)
At some point during college (clearly) the straight tequila shots got old and I started to wonder what I could add to awful, awful tequila to make it less awful. The answer: very little. However, it lead me to discover better tequila and from there, arguably, I was doomed.

What brought you into the drink business?
Necessity and low–level alcoholism. I am a writer – having my days (and my drinks) free is admittedly enticing.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
Pacifico and/or Sazerac neat

What are your thoughts on recent trends within the industry?
There has absolutely been a renaissance in the mixology world. There is an unprecedented call for creativity in the market and there are a lot of exciting bartenders and bars responding to this trend. The consumer wants specialty. They want exotic. They don't mind waiting 15 minutes for a cocktail that uses tears from Tibetan Monks. Still, it is a service world. It's based on making your guest feel special and appreciated so they want to come back, especially in “the current economic climate.” I don't like the baggage that comes with a lot of mixology joints. It's not about being too cool. It's not about gouging. We're doing the craft a disservice if we alienate a large portion of the population by being too exclusive. We're not curing cancer. We're trying to help that guy impress that girl or give those old friends an excuse to catch up. To me, mixology isn't just about mixing spirits and exotic ingredients. It's about mixing spirited characters with compelling social ingredients and having fun with the results.

What is the first thing someone learning about mixology should know?
It's an art and as an art it's closest to comedy. You're either funny or not. The drink either tastes good or it doesn't. Really good comedy is honest and insightful and a really good drink comes from the same place. Draw from your experiences, what you grew up eating or drinking. Don't be afraid to bomb. It will usually lead to something interesting.

What are some of your favorite food and drink pairings?
Burger and a beer. It's all I want after a long shift.

Do you think any rules should be adhered to when pairing?
I have a friend who always drinks white wine and Diet Coke at the same time no matter what she eats. I tease her for it, but she owns it. I dig that.

What booze should no home be without?
Scotch. Good scotch. It's like making sure you have Bob Dylan on your iPod. It will play with any crowd.

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 don't use it at Charles, but the absinthe fountain has made a big impact in New York. It's sexy, it's old (which is the new new) and it's social. They legalized absinthe a few years ago and it's found it's way into the mainstream. Easy to find and a great piece to have at a party.

What are your three best tips, tricks or techniques to cocktail fans?
1. Don't pour something you don't love.
2. Don't be too impatient to love something you don't know. 3. Don't be afraid to not know what you love.