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What do you look for when you’re hiring somebody to work behind your bar?

The one thing that you can’t teach is passion. Looking at people that are really inspired and motivated to learn and want to do what we’re doing because it takes a lot of time to learn the programs. You have to spend a lot of time on your own researching and doing things you wouldn’t have to do at a normal bar. And really taking the time to put in the hours and kind of do your homework. So passion is a big key, obviously work ethic is kind of a double-edged thing.

What’s the criteria for a cocktail that would go on the menu at Craft & Commerce?

We’re kind of all over the board as far as cocktails that are going on there. Due to the volume, I’ve tried to simplify things but keep them very interesting. Depending on the season, we have everything from fizzes, beer cocktails, interesting stirred and direct cocktails, citrus cocktails, things that we think can please the masses but are also different and interesting. Also classics, we’re open to everything…one of the things that we’re doing differently than New York, which has two approaches – classics and a culinary approach – we’re blending the two together, bringing the Milk & Honey and Death & Co. styles together into one program, and the menu is still evolving.

What’s the most recent cocktail that you developed, and what was your inspiration?

That’s a good question. One of the most recent ones I did, I call it the Smoking Gun, inspired by a drink called a Midnight Stinger by Sam Ross that consists of Bourbon, Fernet Branca, lemon and a little bit of simple syrup over crushed iced, kind of inspired by a whiskey smash. Laphroaig, which is a smoky Islay Scotch, Averna, which is an Italian Amaro, and then lemon and simple syrup with mint sprig as a garnish. Trying to make Scotch refreshing is very tough, and I try to do my best to do that.

Who are some bartenders who you really respect, who you haven’t worked with?

There are a lot of guys that have been doing well. A bar in Australia called Der Raum, in Melbourne, they’re doing some pretty amazing things. Dr. Phil, who works at Eau De Vie in Sydney, they’re doing some really cool stuff. Some guys at a bar called 1806 in Melbourne, Thomas Speechley and Chris Amon, and then a lot of guys in New York, Kenta Goto was doing some cool stuff at Pegu when I was there. Mayahuel, all the bartenders there, not just Phil. Death & Co. Just being inspired by all bars and all styles of drinks.

What’s a cocktail that you would recommend people make at home?

Some classics, easy drinks, Negronis probably. Doing anything with fresh citrus is going to be a lot more labor. Cocchi Americano and soda with strawberries is awesome. Gin and tonics with cucumbers and celery bitters are great. Home bar cocktails, it’s just about keeping it pretty simple.

Where and what do you like to drink when you’re not working?

I definitely love beer. San Diego’s a great beer town, so I’m pretty fortunate to get great beer everywhere. You’re not necessarily able to get great drinks everything. That’s part of the reason beer cocktails are becoming more popular and fun to play with.

What does the San Diego cocktail scene need to become great?

Education on the consumer’s part. The consumers are obviously the ones that are buying these things, and a large part of the country doesn’t know what makes a good cocktail, and convincing people what we’re doing is worth the extra cost. Also, getting other bar owners putting in the time and effort for other bars to put forth a good cocktail program, which I haven’t seen a lot of yet.

How are you able to maintain a balance in your life, if you’re able to?

I do live in San Diego, so the beach is not too far away. I love to surf, play soccer and keep my mind clear. I have a great wife and good friends helps keep me grounded.

If you could only fill your glass with one more cocktail, what would be in it, and how come?

It’d probably be a Negroni. To me it’s just kind of one of the most balanced cocktails out there. It’s perfect, bitter, sweet, a gin punch, so to speak. You get a little bit of everything wrapped up in one glass. It can be refreshing, it can be strong, it’s a versatile cocktail and never gets old.

Who would make it?

That’s a tough question. Any of the guys I work with. Any bartenders from Craft or Noble.