When did you first become interested in mixology? (When was your first taste? How was the experience?)
I've always liked experimenting with drinks. But I truly got into mixology about 4 years ago when I started at Poste. It's the first place I've worked where food and drinks were meant to go together, not just the idea of "well, we have a restaurant so we have to have a bar."

What brought you into the drink business?
Originally I was just trying to make some extra money while in college. But then I realized it was the always changing human interaction that kept it fun and exciting.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
At a restaurant, probably red wine or maybe even a rosé. At a bar, an ice cold beer and a shot of Jameson.

What's your least favorite drink?
To drink, it would be anything that's too sweet. To make, a Long Island Iced Tea. When made properly with a good balance of flavor it can be a decent drink, but most people that order it just want to taste the alcohol and get drunk.

What's your best mixology/drinking memory? What was the occasion?
Besides getting to make my girlfriend's first slightly dirty, extra olive martini after our son was born, it was probably getting the call from GQ to tell me that I had won the Bombay Sapphire Most Inspired Bartender competition. Winning that really helped me get a jump start into the mixology scene.

In your opinion, which country, other than the U.S., makes the best wine? Why?
France, because it has a lot of history in its varietals, methods, and wine-making practices. I have to mention Brazil as well, just because the wine there is just over looked so often.

What are your thoughts on recent trends within the industry?
As a whole, I think they are good. It means people are passionate about trying new things behind the bar and that there is a market for them. The fresh ingredient trend is great because that's where you find those true, pure flavors.

What is the first thing someone learning about mixology should know?
Balance. You need to have balance in all aspects of a cocktail: sweet vs. sour, the play between the predominate and underlying flavors and the amount of alcohol that comes through those flavors.

What are some of your favorite food and drink pairings?
I like it nice and classic: chocolate with port or dessert wine, a nice steak and a glass of red wine.

Do you think any rules should be adhered to when pairing?
Rule 1: Drink what you like. If you don't favor something and start forcing it because someone says so, you're not going to enjoy the experience.

What booze should no home be without?
In my home, cachaça. Other than that, I'd have to say gin. It's so versatile, you can use it in anything from a classic martini to a gin & tonic or it can be mixed with many types of juice. Besides, there are so many great classic cocktails that call for it.

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?
TAG Bag (aka Lewis Bag)— it's easy to use and great for making crushed ice. The Beverage Factory has all kinds of fun toys, and Bed Bath & Beyond is a good source for random things as well. I'm a big fan of taking things outside of their normal usage and using them behind the bar.

What are your three best tips, tricks or techniques cocktail fans?
Bitters: Nowadays there are more brands back on the market, and just a dash or two can really finish off a cocktail with great flavor.

Ice: It really does matter. Making (almost)any cocktail relies on some amount dilution from the ice. Besides just making chilling a drink, the type of ice you use does matter so know when to use crushed or cubed ice. Also, remember that ice that's been in your freezer for months picks up flavors and odors which will make it into your cocktail, so try to use fresh ice.

Infusions: These are a lot easier than people think. It's nothing more than just soaking an ingredient in alcohol. In the beginning you just need to taste it every once in a while to make sure it doesn't go too strong, but then you'll get the hang of it.

What is your specialty?
I'd like to say cachaç a after winning this competition, and ever since it has had special connection to me. Or than that it would be working with fresh herbs since we have a garden at our restaurant.

You've said that The Punch from Ipanema is inspired by your girlfriend. Now that you have a new born son, are you going name a drink after him?
I'm sure I will at some point if it fits. I don't want to just do it just for the novelty. Along the way I'm sure there will be a few cocktails influenced by him as well.

How does it feel to win the trip to the Cuca Fresca distillery?
It's amazing! I'm currently in Brazil on the trip. And the best part is to come down with my girlfriend and our son, so he can meet her entire family.