Mixing drinks is the closest you’ll come to cooking in the Front of House, albeit using distilled spirits, aromatized wines, tinctures and cordials in place of food. The precision in bartending is what I love the most, along with the creation of flavour - a Rye is great on its own, but stirred together with sweet vermouth and orange bitters? A perfect Manhattan (or classic as you prefer…)
Beauty Parlour, Dead Rabbit, NYC
Coat of Arms, Dead Rabbit, NYC
Firing on all Cylinders
Longshot, Dead Rabbit, NYC
A handbook of collected reference, my Spirits Manual is a constant work in progress of research, tastes and producers. It combines my love of hand drawn maps, cultural and regional distilling practices and fine tipped pens.