Photo Credit - Gaby Dyson/Unsplash

Ever since getting into the hospitality industry at the tender age of 15 as a host for a restaurant, I have been fascinated by the bartender. It was either a really pretty female that just had this witty awesomeness about her, or a well built and good-looking guy that just seemed to “command” their audience.

This captivated me.

So began my journey.

I started at the bottom. Host. To-Go waiter. Waiter. Line Cook. Prep Cook. Dishwasher. Busser. Barback. Then, I finally got my chance behind the bar and I have never looked back. There is just something about taking a few random bottles and putting them together in a specified set of instructions, shaking or stirring and then BOOM! A delicious cocktail is born!

At the beginning, it was nothing but what I like to call “AND Drinks”.

Customer: “May I get a Jack AND Coke?”  “How about a vodka AND soda?”

Things like that.

Then, after years of working sports bars, clubs, bars at restaurants, etc…I found the “craft”. The beautiful world of apéritifs, digestifs, vermouths, absinthe, gins, and my ever-beloved world of whiskey. Now, I have always known about these things, but I was never taught nor was I privy to being able to try them and play with them, and once I was given the freedom to make my own recipes (before it was pretty much just shots that we got to have creative liberty with), trial and error. Make, taste, repeat.

My eyes were opened to a new and exciting world and I have never looked back. I enjoy the flavors. I love going to new bars and tasting what other bartenders & mixologists have come up with.

I don’t ever intend on leaving this beautiful industry and would encourage any of you to join us in this ever-evolving world of spirits. New flavors are being created all the time, as well as new spirits are coming to light.

Ever had cognac? No? It’s delicious.

Pisco? Never heard of it? Try it.

Gin? It is making a massive comeback and you should also give it a try.

It’s a beautiful and delicious world out here and there are plenty of people willing to help you and your taste buds explore it. You should let them.