What’s the most you’ve ever spent on a cocktail?
I’ve spent $55 on a cocktail. But that was in Chicago, at the top of the John Hancock Building in a cocktail bar.
Was it worth it?
Not really. It was an Old Fashioned. But it was really about the view in that bar. You’re on top of the city and you can see everything.
If you go drinking can you write it off as Research and Development?
[Laughs]I probably could but I don’t think it’s the best time to approach my ownership group about that.
Should you limit the number of ingredients in a craft cocktail?
Not necessarily. I have one cocktail that has nine different ingredients. It’s really about being careful you don’t go too heavy on one ingredient over another, so it’s not incredibly sweet or super sour or too bitter. You want to have the right balance of everything, regardless of the spirit.
How many cocktail choices are optimal on a menu?
That depends on what kind of bar you are going for. I’ve always had about ten, but I think that the most I’ve ever had is fifteen. The problem I’ve encountered, is that if you have too many options and you spread it out, people might forget about one drink that’s a great drink, [because] they get stuck with theirs.
Right now, what we are trying to do is educate our bar staff and get them thinking along one path. If they know how to mix this spirit with that spirit…then they eventually can build any kind of cocktail, if they understand what the liqueurs are doing and can really pull out that flavor.