How long have you been bartending and how did you get started?
I’ve been behind the stick at Red Bone for just over a year now. I was offered a position as the bar made the move from our old program to the Bittercube way of bartending. I fell in love with the techniques and the subtle nuances of building well-balanced drinks, amidst the chaos of a rush, in combination with the endless variety of hats you get to wear behind the bar. One minute you may be a historian, the next a shrink. It’s always changing and shifting, and you never know who might walk up to your bar next.
What is your favorite bar right now?
As far as cocktails are concerned, I love drinking at my own bar. I trust the fine crew I work with to mix me a masterful beverage every time. But if I’m just out for the night any dive bar with a pool table and the occasional song I can dance to does just fine.
Where can readers find your drinks?
Currently you can find my drinks at Red Bone Alley in Florence, SC. There, or where ever I happen to come across a few limes and a bottle of gin.
What is one piece of advice you have for home cocktail enthusiasts?
The first thing I would suggest is to straw test constantly. It helps you understand how small of amounts of things make huge changes to cocktail flavor dynamics. Like the huge difference that you will experience when you don’t jigger out your drinks properly.
What is a memorable moment of your bartending career?
Probably the first time I sold a Negroni. This guy sat down that looked like he was on the tail end of a very long day. He asked for a menu and ordered a Negroni. The thing that sticks with me was seeing the way he seemed to come back to life as he drank it, like it was exactly what he needed. That time it was a drink, but I always love when I can find that one thing that a customers wants to make this time the best, that turns a first timer into a regular.
1/2 oz Lemon Juice
3/4 oz Herbs de Provence syrup*
1.5 oz Bombay Saphire East Gin
2 oz Brut Sparkling Wine
1 ED Jamaican #2 Bittercube Bitters
Garnish: Lemon Twist
Serve: Champaign Flute
Add the lemon, Herbs syrup, Bombay East, and bitters to your shaking tin
Measure out 2 oz of Brut
Short shake everything but the bubbly
pop the tin, add the bubbly, straw test
Double strain into your flute, add garnish
*Herbs de Provence Syrup
7 grams Sage
7 grams Marjoram
7 grams Tarragon
21 grams Thyme
21 grams Rosemary
4 quarts Water
4 quarts Granulated Sugar
Add the water to a pot and simmer the water
Toss in the herbs
Kill the heat and cover for 10 minutes
Strain the steeped mixture water through a china hat stainer