When did you first become interested in mixology? (When was your first taste? How was the experience?)
Stumbled in to it by accident. I was inspired by the plethora of amazing Chicago local spirits.

What brought you into the drink business?
It was a great gig to have in while going to school and I was lucky enough to get hired at a great bar that gave me the freedom to experiment with cocktails.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
Bushmills 1608 with 2 cubes of ice or an Amstel Light

What's your least favorite drink?
Chocolate Martinis

In your opinion, which country, other than the U.S., makes the best wine? Why?
The French...it's in their blood.

What are your thoughts on recent trends within the industry?
The insurgence of local, hand crafted brews and spirits is amazing.

What is the first thing someone learning about mixology should know?
Approach it like you would to cook a good meal at home. Balance and proportion are essential.

What are some of your favorite food and drink pairings?
Malbec and Ribeye, Rye Whiskey and Manchego

What booze should no home be without?
A good bottle of Irish Whiskey

What are your three best tips, tricks or techniques cocktail fans?
1. Try using vinegar as the acid component of a cocktail instead of lime, lemon or other citrus juice. There are a quite a few high quality flavored vinegars out there. Some of our favorites are from a brand called O, the pomegranate Champagne vinegar and their ginger rice wine vinegar are really great!

2. Encourage your guests to add a few drops of water to a nice scotch. It really opens up the spirit and reveals it full flavor profile.

3. As with most thing in life, your are only as strong as your weakest link. Use the best spirits and ingredients available to you its almost full proof to make a delicious cocktail with integrity.