On going from Williamsburg barback to Soho House New York bartender (next stop: bar owner)
What got you into bartending?
A friend introduced me to the owner of this speakeasy bar in Williamsburg. I started as the barback and studied the trade through senior bartenders. Working day in, day out I became familiar with every aspect of the bar, from stocking to prepping. I was also taught about the importance of consistency: that every cocktail you make must be the same as the one you served before.
What’s your five-year plan?
To own my own bar in Brooklyn.
What makes a good bartender?
Mixology knowledge, along with an outstanding personality.
What’s your career highlight to date?
Being able to work for Soho House, where I can grow as a bartender and am always meeting dynamic people. I also feel it’s preparing me for my next venture.
How do you give your drinks an edge?
Find the strong point of a cocktail – for example in the Soho Mule, the ginger brings out the flavour of the cocktail.
Dark & Stormy.
Orbital ice balls for whiskey and bourbon.
Favourite non-alcoholic drink?
Hotel Demano – when you step in you feel like you’re in a different era.
The drink you’ll order to test a bar?
A Dirty Goose Martini, or a Margarita.
The tool you couldn’t live without?
Bartender or team who inspires you?
My Soho House bar team, because everyone always seems as if they are trying to better themselves. That’s inspiring to me.