When did you first become interested in mixology? (When was your first taste? How was the experience?)
My father was a bartender back in the 50's, in North Beach, San Francisco. Our family had a bar on Broadway St. called D'Amatos'. Every holiday Dad would teach me a new drink. The first drink was The Grasshopper, then it was The Pink Squirrel, then, Manhattan as I got older...My first invitation to a cocktail competition was in 2003, and then 2005, where in both 1st place was awarded. I grew up cooking, so naturally my kitchen and bar became one early in 2000. Homemade Grenadine, syrups and fruit nectars were the first to go from kitchen to bar.

What brought you into the drink business?
Bobbie Wright, Uncle Bob, as everyone called him. He was the bar manager of the famous Balboa Cafe in the Marina district in San Francisco. The day I turned 21, he looked at me and "Kid...you gotta be behind the plank...." The next day I had job working with Jeremiah Tower at his 4 star restaurants, Stars.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
A shot of tequila and a cold beer. Always have, always will.

What's your least favorite drink?
Any cocktail that has Rosemary in it. Rosemary belongs in sugo not cocktails. Believe me, most recently, a bartender convinced me that his cocktail was the best cocktail that included burning rosemary in Green Chartruesse.....I beg the differ, it ruined some beautiful Chartruesse!

What's your best mixology/drinking memory? What was the occasion?
In 2005 the Pitu Cachaca Competition with my pal Tony Abu-Ganim, my first huge win, you could have heard me scream from here to New York! Battle of the Mixologist, March 2009. 1 st place win...the secret ingredient round with Passion Fruit took my right to where I wanted to be. After all the competitions, at the end of the day, what the best out of all of this is a smile on my customers face. A handshake, a hug, and the complete joy of loving what I do. Drinking memory? Who remembers a bad one? A good memory ? Drinking with my Dad.

In your opinion, which country, other than the U.S., makes the best wine? Why?
I am Italian, so naturally my love is Italian Wine, watching my great-grandfather make wine was very special. As far as WHO makes the best wine? I don't have an answer. I have had wine from all over the world and have enjoyed many bottles from many regions, the beauty behind wine now is seeing wines from countries that we would never have known before like New Zealand. I enjoy Chilean, French and wines from Sicily. I love the Nero de Avola grape!

What are your thoughts on recent trends within the industry?
Watching all the growth that has transpired in the past few years, amazes me, my father, is shocked when he sees what I have done with Spirits. My grandfather would be so proud as he was a master "mixologist". He created liqueurs' underground during prohibition. We are not inventing something new, we are preserving what has already been done, thank Goddess! Giving homage to those that have done this before, which I truly appreciate. It's great to see all the creativity out there,,, No one is better than the next person, I hope we are all doing this as a team.....

What is the first thing someone learning about mixology should know?
Funny, I am in the middle of consulting on bar/restaurant right now. This week is about training bar staff that live in an area that in not San Francisco. These folks are like sponges! They can't wait to learn, and for me, thats a clean slate. No "I know", attitude. Tasting all your spirits in the bar, knowing what you are working with, hey, not everyone has a great palate...You may be trainging someone that doesn't taste well..

What are some of your favorite food and drink pairings?
Currently at the Peruvian Restaurant I am working on, my cocktail menu was created prior to tasting the Chefs food. But going in, I knew that my style would compliment Peruvian spice. One cocktail I have been making for a few years is made with my Cent'Anni Cocktails Chocolate Chili Spice Syrup. The syrup with a fine Anejo Tequila and a simple cream float to balance the heat. A nice Smokey, grilled Octopus with a spicey lemon sauce, makes me want to make a fresh pomegranate juice, mint, and lemon cocktail, a great Gin added of course. When I think of the food, my palate goes crazy, They call that an underactive palate, where you can taste everything.. such the gift! You can also pair with the exact flavors, for example, when pastry chef Emily Luchetti and I did a demo this summer, we paired using the same ingredients, a Triffle, using strawberries and peaches, a cocktail using the same, I added an aged Rum to make a cocktail pair with her dessert. Very good!

Do you think any rules should be adhered to when pairing?
There are rules, but no so strict. Would I use spice in my tequila cocktail if the dish I was pairing with with also was spicy? Yes, but....the cooling of cucumber and mint and lime for example, would balance the entire presentation. My one rule is not to make a sweet drink with a sweet dessert. In this case I go to the acid, the lemons, oranges, kumquats, a little Nocelo, using those beautiful liqueurs we have and wow...my mouth is salivating!

What booze should no home be without?
Tequila. You can sip on it, make a full cocktail with it and cook with it. But seriously, threat your home bar like a WELL in the bar. Vodka, Gin, Bourbon, Scotch, Rum, Tequila, Vermouth, some great lacquers of course. Find which brands you like, oh and a bottle of Strega Liquore for luck.

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?
My favorite gadgets are my Dads vintage barware, and just the basics. I like to work with the designs that were originally made for the bar, the metal jigger etc..I do not care for the new plastic measuring cup, especially if you are in a bar where thier theme is Prohibition, Just doesn't look right. However, I do also have a huge collection of UBER TOOLS that was given to me as a prize,. The barspoons are long, weighted and made of fine stainless steel. www.Uberbartools.com. And of course, my collection of Muddlers! www.mistermojito.com

What are your three best tips, tricks or techniques cocktail fans?
If you don't love people get out now.
Treat your guests as if they were in your home.
No one is better than the dishwasher!
Best tricks? Sorry...you'll have to work for 18 years to get your own.