I am a “unicorn” or thats what born & bred Charlotteans are being called now. At the age of 15 I got into the service industry and never looked back. From back of house to front of house I’ve pretty much done it all and when I finally stepped behind the bar I knew that was where I belonged. When I was 19 I had the amazing opportunity to start touring with bands all over the country and sometimes parts of the world and when I would have a gap between I would bartend and hangout in a random city until the next tour. I feel this has helped develop my craft and knowledge and also a sense of what true hospitality is. For me, being behind the bar is truly to just make sure you, the guest, is happy and has a great experience whether its your first time or your 57th. Making drinks is easy, its just following a recipe or knowing flavors or simply messing around. But making connections and seeing smiles and laughter and getting hugs, thats what its all about. My go to cocktail is a simple & straight forward old fashioned, it’s literally the foundation of what a cocktail should be. What I’m hoping to bring to
Dilworth Tasting Room and the neighborhood is just what I’ve been talking about. Great cocktails that people can enjoy and laugh over, take pictures of and cheers too all while knowing that whether they order from our cocktail menu or ask us to create something for them, they can trust us to always have them coming back for more.
Old Overholt Straight Rye
Ancho Reyes Chile Liqueur
Flamed orange twist
This is a spicy spin on a classic Manhattan. When I set out to write a new cocktail menu at Dilworth Tasting Room I wanted to do a tour of Manhattan neighborhoods as inspo for different styles. The first up is Hell’s Kitchen, so I figured why not spice it up using a spiced liqueur that is almost vermouth like. A classic Manhattan usually gets a luxardo cherry so to tie in the neighborhood and name again I figured a flamed orange twist would add some nice depth to the flavor profile.