TELL US A LITTLE ABOUT YOURSELF:
CAN YOU TELL US ABOUT YOUR MOST RECENT PROJECTS?
I recently had a lot of fun crafting some delicious mocktails with Perrier for a dry January campaign. I had to create one that was focused on wellness and another on creativity. That project was both rewarding and challenging.
WHAT IS YOUR FAVORITE RECIPE YOU HAVE COME UP WITH USING AN ACC PRODUCT? WHAT WAS THE INSPIRATION BEHIND IT?
My favorite is the Highball Old Fashioned. I love it because it lengthens and brightens the classic with some refreshing bubbles. It’s also easy to make and delicious!
WHEN YOU ARE COMING UP WITH NEW DISHES OR DRINKS, DO YOU HAVE A SOURCE(S) FOR INSPIRATION?
Oh tons. Books, websites, Instagram. I think it’s important to ground yourself in the basics of mixology first before venturing out into crafting your own recipes. Once you understand the building blocks and flavor profiles of the classics, it’s fun to make twists on them. Seeing an old recipe from a book, or a beautiful photo on Instagram can inspire me to get creative and start mixing right then and there.
WHAT IS YOUR FAVORITE RESTAURANT OR BAR, WHAT DAY OF THE WEEK DO YOU RECOMMEND IT, AND WHAT KIND OF EXPERIENCE CAN A VISITOR EXPECT?
That’s a tough one. So many fantastic locations. If I had to pick one, I’d have to choose Death & Company in New York City. Their cocktails are perfectly crafted and they specialize in customer experience. They have a limited number of seats and they don’t allow in more than that number. That way everyone at their bar gets enough attention and a world class experience. Just be sure to get there on the earlier side to get a seat. I highly recommend it.
WHAT INFO ABOUT COCKTAILS DO MOST PEOPLE MAKING DRINKS AT HOME NOT KNOW THAT WOULD BE HELPFUL TO THEM?
WHAT TRENDS (either local or industrywide) ARE YOU NOTICING TAKING SHAPE AND HOW?
While everyone is stuck at home, I’ve noticed a lot more interest on how to make better quality cocktails at home. A lot of great questions about tools, ingredients, technique and recipes.