When did you first become interested in mixology? (When was your first taste? How was the experience?)
I started cooking at a young age and the natural progression was to take those skills and interests and parlay them into mixology when I became interested in drinking, which also happened to be at a fairly young age.

What brought you into the drink business?
I started working as a food server at Bowery Bar when I moved to New York City to attend college. I quickly realized that the real action was at the bar and did all I could to secure a position behind it.

If you don't order a cocktail at a restaurant or bar, which beverage do you choose?
It's always changing. I just got through a prolonged tequila infatuation. Now I'm onto aged Irish Whiskeys and of course Original Moonshine.

What's your least favorite drink?
Vodka Redbull

What's your best mixology/drinking memory? What was the occasion?
My favorite cocktail/drinking memory will always be drinking Manhattans with my now 96 year-old grandmother.

In your opinion, which country, other than the U.S., makes the liquor? Why?
The best liquor??? That's a tough one. I'm in no position to make that judgment and I don't know who is. I think you could make a strong argument for Scotland and certainly France, most certainly if you bring wine into the equation.

What are your thoughts on recent trends within the industry?
I'm excited about the emergence of molecular mixology and the resulting innovations that will filter down through the industry. I also appreciate that like many restaurants and bars have begun creating their cocktails with fresh local and seasonal ingredients. That said, I feel that many people in the industry have begun to take their role as bartender/mixologist a bit too seriously. At the end of the day you need to remind yourself that we're all just making drinks for people to enjoy.

What is the first thing someone learning about mixology should know?
The basic spirit categories and how each one is produced.

What are some of your favorite food and drink pairings?
Well nothing in my experience has surpassed Le Bernadine's tasting menu with wine pairing. That said, you can't beat a good burger alongside a nice cold beer.

Do you think any rules should be adhered to when pairing?
I don't think there are any hard and fast rules, but just like preparing a good cocktail, it's always important to try to keep all the elements in balance.

What booze should no home be without?
I would have to say a quality bourbon.

Do you have any favorite bartending/mixology gadgets? Are there any new ones on the market? If so, what are they and where can people get them?
I just need the essentials: a good set of tins, a pint glass, a nice 1 or 1 1/2 ounce jigger and a bar spoon. The microplane zester and the atomizer sprayer are popping up behind a lot of cocktail bars these days. They can be found at any quality kitchen supply store and, of course, online.

What are your three best tips, tricks or techniques cocktail fans?
My three best tips are keep it simple, always use fresh ingredients, and enjoy yourself!