Twitter time – describe your job in under 140 characters:
I am the Head Bartender at the Rosewood Hotel Georgia. Opening Prohibition has been in the works for over 4 years and I am super excited to create and operate a truly world class bar. “I make dranks, I drink dranks.”
How did you get into bartending? What was the inspiration for your career route?
I got into bartending when I moved to Scotland. Working as a Video Editor in Scotland’s largest post production company, I got a part time job as a bartender and immediately fell in love with the craft, diverging from my original career path of being an Editor.
Is it barrels, carbonation or cocktails on tap? What’s the latest trend you see in bartending?
I think the new trend in cocktail is High Volume Cocktail Bars. Going into a room where everyone is drinking cocktails and not just beer and highballs is inspiring. Moving away from the hidden ‘cocktail rooms’ to a place where cocktails are the norm not the exception.
What’s the best part of what you do? And what’s the most challenging part?
The best part of Bartending to me is making people happy and snapping them out of their world for a minute, it’s also the most challenging part.
What is your favorite spirit to work with behind the bar?
I honestly love working with all sprits. I love making drinks. Plain and simple.
Do you have a definitive cocktail style?
Yes, the cocktail that is most enjoyed by my guest.
What’s the most memorable moment you’ve ever had working behind a bar?
Drinking Absinth as ‘Vape Shots’ after shift with my fellow barmen. Two of them puked simultaneously while myself and the other and I chuckled.
What’s the next step for you when it comes to tending bar?
The next customer is always the next step. It’s not about writing a cocktail book, or opening my own place. One drink at a time.