Bartender and Server
How long have you been bartending and how did you get started?
I’ve been bartending since college, at the current level only about 1.5 years.
What is your favorite bar right now?
O’Lydia’s Irish Pub. I’m a shot and a beer kind of customer.
Where can readers find your drinks?
The Iron Horse Hotel, Wolfpeach, my house…..
What is one piece of advice you have for home cocktail enthusiasts?
Even if you love one of your own cocktails, the way it is… Write it down and try it a different way. Don’t be afraid to experiment and change, even if you think it’s your best creation to date.
What is a memorable moment from your bartending career?
I have the opportunity to create a cocktail to be used for an Oscar’s event at The Iron Horse Hotel. I created a cocktail based originally called the “Lembrulée”. Later changed to the Daisy Buchanan, the cocktail was inspired by my late mothers favorite dessert, lemon meringue pie, and my own, creme brulée. Needless to say it meant the world to me, and the fact that we sold over 40 of them throughout the night, was also great.
2oz Woodford Reserve
1/2 oz Carpano Antica
1/4 oz Cardamaro
1/4 oz Door Country Cherry Simple Syrup
1 dropper of Bittercube Cherry Bark Vanilla bitters.
1 dropper Bittercube Bolivar bitters
Stir til chilled
Garnish with an orange disc expressed over.