INTERVIEW CONTINUED FROM PREVIOUS PAGE

Who are some bartenders you haven’t worked with that you admire, and how come?

On a limited basis, I’ve gotten to work with a lot of people through guest bartending and bringing in guest bartenders. Andrew Bohrer, he’s simply an amazing man. I have a lot of respect for Erick Castro. And Erik Adkins.

What was the last cocktail you developed, and what was your approach?

The last one I did was the Industry Old Fashioned. Really just came about. I made a Fernet Old Fashioned before – and my approach to cocktails is taking two things and bringing them together, seeing what I need to fix. Industry Old Fashioned is just 2:1 cognac, Fernet Branca with Angostura bitters and Demerara syrup

What’s a great simple cocktail recipe for people to make at home?

Simple cocktails are often times the hardest. Make an Old Fashioned. Yuou can make it without a mixing glass if you want to, mix it straight in the glass, make it with ice, without ice. It’s whiskey, bitters and sugar, and you can always adjust it to how you like to taste.

What are your preferences?

I like to mix half-and-half bourbon and rye, sometimes a little more rye than bourbon.

Any spirits in particular?

Half Rittenhouse 100 proof, half Buffalo Trace bourbon.

Where and what do you drink when you’re not at work?

I drink a lot of scotch. A friend of mine quotes it best: “The best whiskey I can afford next to the cheapest beer possible, so it doesn’t get lonely.”

Where?

Home, which has the best scotch selection. When I’m out, the typical spots, Zig Zag, Rob Roy, Tavern Law, and probably my favorite bar in the city is Shorty’s because it’s a pinball bar.

If you could only fill your glass with one more cocktail, what would be in the glass?

A Sazerac.

Who would make it?

Me.