When did you begin your bartending career?
My first gig was a small dinner theatre in Shorewood, Minnesota. Mostly beer and wine and then all of the ridiculous cocktails I tried making. I cringe now at what I’m sure were horrible drinks, but we all start somewhere.
What is your favorite bar right now? And why?
Outside of the bars that I’m privileged enough to work at I’d have to say Eat Street Social or Marvel Bar are my favorite. It’s a tough one. Eat Street is the first place I ever had a proper cocktail and everything clicked with me there. It’s my “Cheers” bar where I can go in and recognize all of the faces and feel at home. Everyone at Marvel is so technically proficient and bartend like its a seamlessly choreographed dance. It’s methodical and beautiful to watch.
Where can we find your drinks?
Cafe Alma, Lawless Distilling Company and Can Can Wonderland.
What album are you listening to at the moment?
Nujabes. His sweet ethereal beats make me feel like I’m floating through the cosmos while Neil deGrasse Tyson whispers all of the universes secrets to me.
What is one piece of advice you have for home cocktail enthusiasts?
Keep it simple to start out. It’s natural to want to try and over complicate drinks. I do it all the time. Starting with just a few proven ingredients and ratios and adding from there will yield a much better drink overtime instead of sitting around wondering why your 10 ingredient drink doesn’t work the very first time you try to make it.
What drink do you want on your bed stand when you wake up?
A corpse reviver #2 to wake me up and then a daiquiri afterwards for my pure enjoyment.
If you didn’t bartend, what other career path might you have chosen?
I would move to Tibet and become a Buddhist monk.
Thanks for taking the time to talk, is there anything else you would like to tell us?
“A daiquiri a day keep the scurvy away.”
Please share a favorite recipe that uses a Bittercube product.
1/4 oz lemon juice
1/2 oz grapefruit juice
3⁄4 oz agave nectar
11/2 oz Cazadores Reposado tequila
1/4 oz St. Germaine
1/2 oz Fernet Branca
2 Dashes of Bittercube Orange Bitters
Combine all ingredients in cocktail shaker. Add ice and shake until emulsified. Double strain into chilled glass. Garnish with a slice of star fruit.