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What are some hallmarks of your bartending style?

Generally high volume. I generally like to work in a fast-paced, slammed bar. I like to be busy. Probably like every other bartender, the reason I got into it was for money. I still enjoy those nights where I’ve seen huge numbers that I rang in because ultimately the bartender’s job is to fill a drawer for the owner. That’s why we’re there.

What was the most recent cocktail you developed at Hemingway’s, and what was your approach?

We did a Hemingway’s Nog for a holiday cocktail. It’s really nice crème fraiche, there’s solera rum called Atlantico from the Dominican Republic, a little bit of Licor 43, which is a vanilla flavored liqueur, fresh grated nutmeg on top and some Bittermens Tiki bitters. It’s got that noggy flavor, but it’s also got that Caribbean escapist vacation quality.

Who are some other bartenders that you really respect in the industry?

Locally or nationwide?

It could be either.

Locally, Julian Cox is absolutely my boy. He’s amazing. I love what he’s doing as far as Test Kitchen, Rivera and the new R26 [Playa] is going to be great. Matt Biancaniello, right down the road, a really good friend. There are a lot of people in town doing really cool stuff. Damian Windsor. The list goes on and on.

Outside of here, Josh Harris and Scott Baird from San Francisco. They’re bon vivants. I love what they’re doing. We’re right now the only venue south of San Francisco that has their bitters. We’re using it in our signature cocktail, the Moveable Feast, which is a whiskey cocktail. I really love what they’re doing.

Out of Miami, John Lermayer is a dear, dear friend. The Florida Room is known for exactly what I love doing, which is high paced, high volume, quality cocktails and consistency.

In New York, there’s a plethora of people. Sam Ross is a really good friend from Milk & Honey. We worked together when we were both working for Sasha. Willy Shine and Aisha Sharpe, I look up to them. They’re not behind the bar as much anymore, but still doing some really amazing stuff.

What’s a great simple cocktail that you would recommend people make at home, and what’s the recipe?

Make a daiquiri with some good funky rum. Even an Appleton Reserve, I’d recommend. Two ounces of rum, one ounce fresh lime juice. One ounce simple syrup, which is half sugar, half water. Shake, shake, shake really hard. Strain into a nice chilled cocktail glass. Garnish with a lime. Enjoy. It’s a great framework for enjoying a quality rum.

If you can only drink one more cocktail, what would be in your glass and how come?

Mezcal, neat.

Any one in particular?

Del Maguey Tobala.

What is it about that mezcal?

It’s just got incredible layers and depth of complexity. It’s a white spirit, so it’s unaffected by oak. That’s the raw spirit and it’s amazing.