I'm from the beautiful island of Barbados
I am currently employed at the luxurious Five Diamond Awarded Sandy Lane Resort and Spa, as their Resident Mixologist.
My favourite bar is actually Haven Lounge in Miami
My beverage of choice would be one of two things, either a really well made Rum-hattan or a premium tequila with a splash of LLB (Angostura Lemon Lime Bitters)
My most Rock and Roll moment outside of competing against cocktail giants such as Jamie Stephnson, Zdenek Kastanek and Andy Grffiths was actually being featured on the NBC Today show with Matt Lauer, which was filmed at the Sandy Lane Hotel. The feature was live on TV, broadcasted to millions of viewers across America, showcasing Barbados' culture, cuisine and awesome views of the island and our people.
Yes, I have done it on a bar.......there is nowhere else I would rather.....make tons of cocktails that is lol
At the moment I'm traveling the Caribbean, training bartenders with Angostura Limited as their Regional Brand Ambassador. This is something I hope to continue as well as begin training bartenders in Barbados as well. Mind you I'm still covering all my shifts at work as well, but it is an amazing opportunity.
Best Line Ever - Do you like tequila shots? Worst Line Ever - If I kiss you, will you kiss me or punch me in the face?
I am the youngest person to win 5 bartending titles in Barbados Barbados Bartender of the Year ( 20yrs 10 months old - youngest person ever) 3 Time Angostura Mixmaster Champion (3 consecutive years) Taste Of The Caribbean Bartender of the Year 2012, Miami, Florida (28yrs old)
Island Princess 1 1/2oz. Angostura 1919 1 oz. Passoa (passion fruit liqueur) 1 oz. Passion Fruit Puree Juice of 1/2 a Lime 5 Dashes Angostura Bitters 3 oz. Pineapple Juice Shaken, Tall glass, garnished with fresh fruits
I love my martinis with gin, slow stirred, straight up, dirty with a blue cheese stuffed olive
As a kid I wanted to be a chef, I still love cooking and cook quite a bit at home, my girlfriend loves having me make her a home cooked meal and strangely enough a lot of my cocktails these days are influenced by food.