When, where and why did you decide to start bartending?
I started bartending in my kitchen after taking a bar course at Bartender One. Took a solid 6 months working in my own kitchen and buying every book I could before I ever worked in a bar. Then I landed a job at a dive bar, but im proud to say i squeeze fresh juice when the owner wasn’t looking.
What is your favourite cocktail?
An Old Fashioned. It’s kind of drink that no matter where you are, or how bachelor stocked your kitchen is, you should be able to make one.
Shaken or Stirred?
Stirred, it makes me feel that im calming the drink down as well as myself. While shaking is like taking out aggression on the drink, I’m a pretty relaxed guy.
If you could work with any other bartender in the world for one night who would it be?
Damon Boelte of the Speakeasy podcast. Great attitude, great voice, he knows everyone in the business, so I imagine I would meet them to. So it’s kind of like wishing for more wishes.
If you could visit any bar in the world where would it be?
PDT, hot dogs and cocktails are my idea of heaven.
Where are you working now and what is your cocktail style for that bar?
I’m working at Hopgoods Foodliner. My cocktail style is usually centered around house made ingredients, classics with a twist. I like to make and name a drink that might get a laugh or encourage questions. I enjoy having a dialogue with my patrons.
Who is your mentor, if you have one?
Lovely folks at Bartender One certainly got me rolling but I keep on ending up in small bar teams or working solo. So anyone that works in a kitchen and knows infinitely more than me and was generous enough to share.