Do you consider yourself a mixologist?
Yes, I do modern techniques on various cocktails. I went to school for hotel, restaurant management, with a minor in culinary, so I know about flavor profiles. I like to showcase local fruit and work with the chefs in our kitchen. I work here five nights a week. I created the cocktail menu. I make my own bitters. I take bartending seriously. This bar has grown in the last four years since I've been here.
What ingredients do you want to see used more often?
I'd like to see classic spirits like chartreuse, creme de violette. A lot of bars, if you order an Aviation, they don't know what it is. Anyone creative can use these spirits in a modern way.
Who is the most interesting person you've met at your bar?
I see a lot of actors. The Shubert Theater is around the corner. The most famous encounter I had was with Kathleen Turner. She was down to earth, not very recognizable. I remember she was by herself and was drinking Ketel One on the rocks.
What cocktails do you recommend for the winter?
Any rye or bourbon base cocktail. I also recommend small batch bourbons like Diplomatico or Rhum Barbancourt because these almost taste like cognacs. We have a drink called the Rye Shake, which is perfect for winter.
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