Creating cocktails is one of my favorite aspects of bartending. Experimenting with and combining seasonal and novel ingredients with spirits and liqueurs to riff on classic cocktails or to create something unique brings me a great sense of accomplishment and pride. I have served my creations at some of Columbus' finest establishments, and I continue to experiment and craft cocktails with new ingredients and techniques. Below is a gallery highlighting some of my most popular libations, all of which are available when I tend bar for your party or during a mixology mentoring session.
A combination of añejo tequila and allspice dram with high quality apple cider and freshly squeezed sour mix, shaken with egg white and served on the rocks with a rim of cinnamon sugar and salt.
A riff on the old fashioned, I muddle apple with maple simple syrup and smoked cinnamon bitters, and top with a high proof bourbon. I add one eighth ounce of aged rum, which transforms it into something new.
I refer to this cocktail as my rite of spring... Watershed Four Peel gin, Aperol, St. Germaine elderflower liqueur, freshly squeezed sour mix, and egg white. Served up with an orange.
Ransom Old Tom Gin, apricot preserves, and lime juice, served in a Nick & Nora glass. Simple yet complex.
A cocktail I created for Halloween, and a riff on the Sidecar. Brandy and pear vodka with a pumpkin/pear purée, served with cinnamon sugar on half of the rim.
Chenin blanc (or any dry French white wine) and vodka with freshly pressed pineapple juice, honey, and a hint of lime juice. It is the perfect patio cocktail.
The idea behind this was a tossed salad as a cocktail. Bombay Saphire East gin over carrot, tomato, celery, and cucumber muddled with white balsamic vinegar and Bitterman's Scarborough savory bitters, topped with Fever Tree Mediterranean tonic water.
Bourbon, Frangelico hazelnut liqueur, and the finest cider available. Autumn in a glass.
My take on a standard dessert cocktail. Vanilla vodka, lime juice, brown sugar simple syrup, and a touch of cream, served with crushed graham cracker on the rim.
