What is your favorite cocktail to make at home?
A Radler with fresh grapefruit and Campari. I’m into beer cocktails at the moment. Making blended drinks in the Vitamix is the best. Only having to clean up one thing is essential. Blended cocktails are delicious when done right - the bartender equivalent of the one pan chef meal.
Grapefruit Campari Radler1 Can of Steigel Grapefruit Radler
2 oz of Campari
Method: Open Raddler // Take a swig // Add Campari & EnjoyLemon Pear Brandy Radler1 Can of Steigel Lemon Radler
1 oz of Pear Brandy
Method: Open Raddler // Take a swig // Add Pear Brandy (preferable Clear Creek) & EnjoyLemon Pear Brandy Radler5.5 oz Steigel Lemon Radler
0.5 oz of Pear Brandy
Method: Add Ice to Glass / Build in GlassGlass: Collin's / HighballGarnish: Lemon WheelGrapefruit Campari Radler5 oz Stiegl Grapefruit Radler
1 oz of Campari
Method: Add Ice to Glass / Build in GlassGlass: Collin's / HighballGarnish: Grapefruit
What’s one bartending tool everyone should have at home?
A precise measuring device, a jigger or anything to measure ounces consistently when mixing.
Person I’d most like to create a cocktail for / share a cocktail with / name a cocktail after...
I would definitely like to share a cocktail with Josh Homme - Singer / Songwriter Musician, most famous for being the front man of Queens of the Stone Age. He’s influenced modern music in so many ways throughout his time active in the music industry. To say the least he is an absolute legend and I bet he’s has all sorts of stories.
Describe your personal style in 10 words or less.
If it comes in black, I own it.
Favorite HELM Style?
The Cole Death & Co. Special Edition. The HELM x Death & Co collab is stylish enough to step outside of the bar yet dependable and comfortable enough to wear behind the bar. I would pair either style with black Levi’s.
Proudest career moment.
Being humbled with the opportunity to make drinks at the spirit house. To have control over a program so well respected...some chefs wait their whole career for that opportunity.
What drew you to bartending?
I started at the bottom at age 15 in hospitality. I graduated in Culinary Arts and fell into the beverage side of things, attaining my sommelier degree at 21. I worked selling wine on the floor. When I got behind the bar, I discovered the history and craft of cocktails...understanding how ingredients work together to create something unique. Cocktails are super approachable. The best ingredients are only $20. With wine, you don’t necessarily have that accessibility. Great vintages sometimes cost thousands. The inclusiveness of cocktails inspires me.
How long have you been at Death & Co.?
I came to Death & Co for Alex Day. His approach to the industry is remarkable. I’ve been at the Denver location since the opening in May 2018. I started as bartender and worked my way up to Bar Manager.
Favorite self care ritual.
Drinking Radlers and playing guitar. I played a ton in high school, but now I’m studying music theory. I’m always committed to at least one hour a day. The idea of self care goes around hospitality a lot now. The people in my generation are trying to figure out how to navigate the 70 or 80 hour work week model that’s existed in the industry for so long. We’re reexamining the old paradigms. Challenging the idea that just because you’re not physically present in the space doesn't mean you’re not committed. I like the idea that self care can be more than just going for a jog. It’s cool if self care for you means relaxing or anything good for your brain. The idea that the only way to make a fair wage or find success is by clocking 80 hours a week is something that has plagued our industry for a long time. We can still push boundaries and create exceptional products and services...and ritualize self care.