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.
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.