Where do you draw your cocktail inspiration from?
My main source? Food. Working in a bar within a restaurant has its advantages.
I have the benefit and fortune to be able to ask questions of whomever is in or leading the kitchen. Balance and flavor complements in food also hold true in cocktails, and I typically trust these people’s palates more than my own.
I wish more people would order…
If we’re talking about Dallas, then mezcal. Vermouth. Gins other than Hendricks.
Calvados. And drinks they’re afraid of.