FREQUENTLY ASKED Q’S!
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Yes, yes, and yes! This is 100% in the works, but GOOD THINGS TAKE TIME. I wish I could snap my fingers and have a perfectly curated recipe book with other goodies inside, but alas.
I am huge on quality — I don’t want to release anything too impulsively, but do know that I am actively working on it.
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Soon soon soon! A big value of mine is ensuring I’m putting out absolute excellence! This goes for my recipes, content, and will extend to any merchandise I release! It’s important to me that everything is ethically, sustainably, (and hopefully locally) sourced.
I am an artist by trade, so I am being extra particular!
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It depends! What is your goal? Do you want to impress your guests at home, create craft cocktails at a cocktail bar or restaurant, or sling gin & tonics at a club?
If you want to learn how to make drinks at home, start with videos like mine, and do some research on YouTube! There are so many amazing creators out there teaching bar basics. However, if you want to get down and dirty in the restaurant or bar scene, I’d recommend working somewhere with a menu you are passionate about! Even if you start out by bussing and serving tables, you will never regret the experience and you’ll learn so much about what it takes to work in a fast-paced environment with grueling hours on your feet.
You can eventually work your way up to bartending! Depending on the bar or restaurant, they will have their own training program.
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My family owned a restaurant that was in business for 68 years! Sadly, they just recently closed due to retirement, but this is where it all began!
I started working here at a very young age: working in the kitchen, bussing tables, running errands, doing dishes, serving tables, and eventually bartending! Granted, the most complicated cocktail I had to make was a Manhattan, but working here for 8 years truly taught me how physically demanding restaurant work is — and I don’t regret a single second.
After years of working at my fam’s spot, I began to work at another local place in my hometown. It erred on the side of fine-dining, but this is where I learned the art of the craft cocktail! I was never professionally or classically trained, I just learned through experience and working with the other bartenders.
I am currently not bartending, and not sure if I plan to in the future! Recipe development and content creation is currently my full-time gig.
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Yes! Both on Apple Music and Spotify.
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LIQUOR (lick-er): also known as “spirit” or “hard alcohol.”
must be alcoholic and distilled
relatively high proof
distilled from grains, molasses, or plants
only water is needed
20-75% alcohol/volume (40-151 proof)
Examples: whiskey, rum, vodka, gin, brandy, etc.
LIQUEUR (lick-oor; lick-cure): also referred to as cordials.
liquor sweetened and flavored with various flavors, extracts, oils, etc.
15-55% alcohol/volume (30-110 proof)
Examples: Chambord, Gran Marnier, Cointreau, Kahlua, etc.
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SHAKE if your drink contains: egg whites, citrus/juices, cream, or syrups.
With shaken cocktails, you create an even distribution of the ingredients while it involves a lot more dilution.
Examples: Cosmopolitan, Whiskey Sour, Margarita, Daiquiri, etc.
STIR if the drink contains: spirits only!
With stirred cocktails, you can control the amount of dilution in the drink, and usually ends up with a more silky consistency.
Examples: Negroni, Manhattan, Old Fashioned, Martini, etc.
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An important first step is to use a chilled glass. The smoke adheres to the condensation a bit better — it gives the flavor something to cling onto.
You can use matches, or a kitchen blow torch! You can smoke herbs, or even smoking chips — be creative and experimental! It’s part of the fun.
Essentially, once you have your smoking item smoldering, quickly flip the chilled glass on top of it. This will extinguish the flame while the flavor of the smoke is simultaneously sticking to the glass walls.
Let it completely extinguish while you’re building your cocktail, and voila! You have added an aromatic layer to your cocktail experience.
**It’s easier to light the herbs if they’re dried a bit, so it’s better to leave the herb out for a little while before you start to torch it.
**PLEASE make sure you do this carefully: use tongs to hold whatever you’re smoking in place (if you are uncomfortable being close to a flame!).
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I love to create. In the cocktail space, food space, and art space! Ever since I was little I was obsessed with finding a creative outlet and I am so unbelievably lucky that I can call creating cocktails and recipe development my career — I feel like I have a fake life in the best way possible!
I also have a passion for presentation, especially when it comes to drinks and food. There’s nothing better, or more rewarding, to have a final product that not only tastes amazing but looks amazing, too. A lot of people say i’m “extra” because I plate my food or garnish my cocktails in a particular way, but I honestly couldn’t imagine not doing that! -
You can find edible flowers at the grocery store, but they won’t really vary in type. If you’re really passionate about using edible flowers in cocktails (like me!), you can order from this amazing website Gourmet Sweet Botanicals.
They have such a variety of edible flowers and it doesn’t stop there — they have micro greens, tiny veggies, etc.!
The only thing about it is that they cost $$$ to ship because they’re coming from California with expedited 24-hour shipping, just to ensure the longevity of the fresh produce.
I’ve had some species of edible flowers last over a month when I store them in a mason jar! Some even do well in the freezer.
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- 2 Anes, 'Limo d'Anes' Pet Nat Rose
- Las Jaras Glou Glou
- Sage Rat Pinot Grigio Ramato
- Maquina y Tabla, 'El Oso y La Alemana' Blanco 2019
- Col di Luna, 'Flora' Veneto Rose Pet-Nat
- Fossil & Fawn, Willamette Pinot Noir 2021
- Dirty & Rowdy, Mourvedre Enz Vineyard 2017
- Les Lunes, 'Astral' Blend 2021
- La Kiuva, Rouge de Vallee 2020
- Cardedu, 'Praja' Monica di Sardegna 2020
- Forlorn Hope, 'Queen of the Sierra' Rose 2021
- Forlorn Hope, ‘Queen Of The Sierra’ ( Orange Wine ) 2020
- Joao Pato (Duckman) Rosa Duck Pet Nat
- Zajc Cvicek, Posavje 2020
- Domaine Glinavos Paleokerisio Ionnina 2020
- Italy Buccia Nera, 'Pa'Ro' 2020
- Spain Quinta Milu, Ribera del Duero 2020
- France Jeremy Quastana, 'Cuvee Bleu' Gamay 2020