San Francisco, Ca. Ancestry: Italy & Sicily
I've worked and consulted in many fine establishments. I currently work San Benito Ale House in Half Moon Bay and a partner in my "Cent'Anni Spirit Syrup" company.
Truth be told, after all the creating I do, my favourite bar is one that I can have a shot, a beer and play some pool.
Currently, I am drinking Scotch. Monkey Shoulder, a blend of Glenfiddich, Balvenie and Kininvie. I don't have favourites of anything. I enjoy many may things in life.
Winning 24 cocktail competitions. The feeling every time I have won is incredible. Its very humbling.
Excuse me? Come again?
After 20 years in this business, 10 years of them using my cocktail syrups at events and in many many bars, they are finally being bottled and will be ready for distribution in a few weeks, called "Cent'Anni Spirit Syrups". This journey has been with its ups and downs, but journey number 2 is going to be amazing!
Best " I just met you, and I really like you. How about getting on my plane and going for a flight?" Worst "Don't I know you?"
If you really truly and deeply feel its the right thing to do, don't stop doing it. Never stop.
Chicky-Chicky Boom Boom .50 oz. Cent'Anni Pineapple Spice Spirit Syrup .50 oz. Aperol .50 oz. Dictador 12 yr. Rum .50 oz. Elijah Craig 12 yr. .35 oz. Fresh Lemon juice In a cocktail shaker, add all ingredients with ice. Hard shake till ice cold. Strain, over fresh ice, into a tumbler glass. Garnish: Edible flowers
Gin. Rocks. Lemon.
An Artist. And so I am, a booze artist. ;-)