When did you first become interested in mixology? (When was your first taste? How was the experience?)
Martinis were my gateway. I always wanted to know what everyone on television always drank. So I kept trying them in different places and never found one to be palatable. So I went online, one click led to another and I've been reading about cocktail history since.

What brought you into the drink business?
Coming from a lower middle class, single mother household in the Bronx, I've worked ever since I could remember. My last job before opening Louis 649 was as a manager at Club Monaco, where I decided I wanted to run my own business. I quit and spent a year jobless, partying and soul searching. One night I was browsing Craigslist and came across a bar for sale in the East Village. That night, I walked into my destiny on 9th street. Ten months later, at the age of 20, I signed my lease and opened a bar knowing nothing about the industry. It was only after serving a glass of single malt full of fruit flies to a guest that I realized I had some homework to do. Thirty bottles of contaminated whisky down the drain sure can inspire someone to learn more about the product. During my research, I fell deeply in love with hooch and all the things associated with the drink business.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
I drink tons of Amaro any time of the day or night. I also aim to have something new every time I'm out to further my knowledge of well-crafted alcohol. Lately, I've been trying to educate myself in the world of wine.

4What's your least favorite drink?
A poorly made Manhattan.

What's your best mixology/drinking memory? What was the occasion?
Louis 649's week-long four year anniversary event. We featured a different spirit every night and two cocktails, all free, all night, all week! All of our friends and family who have made Louis 649 what it is came and partied with us all week. On Macchu Pisco night, we went through 250 eggs making Pisco Sours. We also had Buffalo Trace Bourbon, Pierre Ferrand Cognac, Citadelle Gin, Kubler Absinthe, Rhum Clement and Siete Leguas Tequila. Hands down the best week of my life.

In your opinion, which country, other than the U.S., makes the best wine? Why?
I recently had the pleasure of drinking a Meursault that inspired me to get more familiar with still wine. Also, I love Champagne, so France gets the gold here.

What are your thoughts on recent trends within the industry?
I think we should return to the days where bartenders were hosts.

What is the first thing someone learning about mixology should know?
Mixology is an art, don't take it for granted. And here is a good Manhattan: 2 ounces rye whisky, 1 ounce Italian vermouth, a couple of dashes of Angostura bitters. Stir with good ice cubes. Hold the garnish, unless it's a brandied cherry, not a fluorescent one.

What are some of your favorite food and drink pairings?
I don't see many people doing it, but I'm all for a big glass of iced Amaro with my Italian food. Accompanying my wine of course.

Do you think any rules should be adhered to when pairing?
I don't believe in those rules.

What booze should no home be without?
A good aged Cognac like Pierre Ferrand Ambre ($40), whose youngest blend is aged 10 years, and some Cointreau. A quick trip to the market for fresh lemons and you've got some delicious Sidecars. You can always have a tulip of Cognac or make Sidecars for your guests. Even the vodka drinkers love Sidecars.

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?
Any tools made by OXO are definitely superior and versatile. A Pro Y Peeler is great for shaving beautiful citrus garnishes. My favorite cocktail strainer is their short handled strainer.

What are your three best tips, tricks or techniques cocktail fans?
First, invest in a hand held citrus squeezer ($15) and use fresh fruit juice, ALWAYS! Also, take the vodka out of the freezer and replace it with glassware. Finally, go out and try different cocktails. Smell the drink and let it swirl in your mouth. You'll be able to discern flavor profiles in no time. Then you'll be able to create balanced drinks of your own.