TELL US A LITTLE ABOUT YOURSELF:
The condensed version: I've always had a flair for the dramatic, and really enjoyed playing with different flavors. Fast forward a few years in gorgeous Southern California, learning about farm-to-table movements, fresh ingredients, seasonal flavors, and I thought, why can't we put this same care into our cocktails? I'd never tended bar professionally, and thanks to books like Death & Co I got the confidence to know I *could* and got the basics and balance down. I have a background in film/entertainment, so once Instagram came around, I felt like I had an avenue to merge my creative cocktailing with a visual medium. I was so grateful to find this community of professionals, amateurs and everything in between, and meet people constantly keeping me on my toes and making sure I'm creating unique, cutting edge content. It's been a dream. I approach craft cocktails with a real-talk, humorous, and unique flare! Whether you're a seasoned pro, or never made a cocktail before in your life, my book: "Suck It Up: Extraordinary Cocktails for Everyday People" has something for you. I try to keep true to my tagline which is: Effervescent wit meets 80-proof personality. Cheers!
CAN YOU TELL US ABOUT YOUR MOST RECENT PROJECTS?
Nope! But that's all in the nature and magic of Hollywood...and NDAs haha! But I'm super excited about what I have coming up in 2020, stay tuned.
WHAT IS YOUR FAVORITE RECIPE YOU HAVE COME UP WITH USING AN ACC PRODUCT? WHAT WAS THE INSPIRATION BEHIND IT?
WHEN YOU ARE COMING UP WITH NEW DISHES OR DRINKS, DO YOU HAVE A SOURCE(S) FOR INSPIRATION?
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?
Gracias Madre in West Hollywood. I'm a major fan of agave spirits (esp being so close to Mexico) and this place is a HOME RUN! Max the beverage director there is a magician I swear. I got to have a cocktail of mine on the menu there recently and it honestly felt like I won the Academy Award.
WHAT INFO ABOUT COCKTAILS DO MOST PEOPLE MAKING DRINKS AT HOME NOT KNOW THAT WOULD BE HELPFUL TO THEM?
You don't need a bar stocked with 1000 expensive bottles or tons of random ingredients you'll never use. I always say, know what you like (which you can discover tasting the rainbow at your neighborhood bar) and then recreate that at home. Also, incorporating fresh ingredients you'd normally use in food (such as fresh fruits and vegetables) allows for less waste and a multi-purpose purchase (say that 5 times fast LOL)!
FAVORITE ACC FLAVOR?