Type of cuisine I like to cook:
I'm love cooking when I'm home at night, which isn't a lot since I'm a bartender and my real area of expertise is cocktails. I always go for classics, Manhattans and Daiquiris are my go tos.
Using templates of classic cocktails to create new cocktails using seasonal ingredients. One of my best discoveries was a gin cocktail with sugar snap peas and tarragon. Who knew?
Favorite kitchen tool:
My Japanese teardrop barspoons. They're like stirring with butter.
Past & Present:
I came to bartending and cocktails the way most things happen in life - by chance. I was working as a host in a restaurant that had a small seasonal cocktail menu. The host stand was conveniently situated near the bar, and on slow nights I’d pass the time picking the bartender’s brain about what went into the drinks. Fascinated by the history and culinary creative potential, I became a home bar enthusiast and eventually my fridge contained more cocktail related ingredients (homemade syrups, fresh juices, infusions) than actual food. I knew it was time to take things a step further. I caught break and was hired as a barback at the Clover Club in Carrol Gardens, which is owned by Julie Reiner, one of the preeminent names in cocktails. Over 3 years I worked my way up to head bartender and now curate the seasonal menu at Clover Club. I also consult on cocktail menus for bars, restaurants and hotels. I Recently began teaching at Brooklyn Kitchen and started working on cocktail related media in hopes of spreading the word on how easy and rewarding the craft of making cocktails at home can be.
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