Twitter time – describe your job in under 140 characters:
Smile. Figure out what guests want to drink. Make it taste great. Make them smile. Also, try not to break things.
How did you get into bartending? What was the inspiration for your career route?
It was kind of accidental. I was always pretty enthusiastic about alcohol but I was originally bartending to support an acting career. When I moved to Canada I started to really get into the art behind bartending. Decided I’d try to get better at it. The inspiration after that was a bit of a mixed bag. I think for the most part I get inspired by seeing the incredible creativity that people have with their drinks and how it can look so effortless from the outside.
Is it barrels, carbonation or cocktails on tap? What’s the latest trend you see in bartending?
Close race, but cocktails on tap probably takes the lead there. I think the next trend is going to be something to do with sustainable ingredients, though.
What’s the best part of what you do? And what’s the most challenging part?
Creating a new drink is definitely the best part. Naming it is the most challenging part.
What is your favorite spirit to work with behind the bar?
Since moving to Canada, it’s probably rye. I love working with gin though.
Do you have a definitive cocktail style?
I try not to stick with one style, but I probably have a style and don’t even know it.
What’s the most memorable moment you’ve ever had working behind a bar?
Working at a temporary bar outside Sydney Opera House on New Year’s Eve and watching fireworks go off over the harbour at midnight.
What’s the next step for you when it comes to tending bar?
I just want to keep learning and pushing myself to try things that I don’t understand yet. Wherever that leads is my next step.
Who’s bar are you most likely to be found at, and what are you drinking there?
I don’t go out very often, but if anywhere, I’m probably having a beer or two at The Oakwood.
What’s your go to drink to mix?
I love a Sazerac. To drink or to mix.
Fernet, Mezcal or Chartreuse?
Mezcal, for sure.
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