For over 20 years I’ve been involved in the restaurant business, with 17 of those years spent behind a bar as a mixologist or a manager. As a teenager I worked at the Pizza Port in Solana beach where i was introduced to the art of brewing craft beer. From there I moved to Colorado to attend college and work as the Bar Manager at the Snowbird Restaurant and Lounge in Steamboat Springs. After returning to San Diego I worked as a bartender for the Brigantine restaurant group really tuning my skills and learning the art of bar tending from my mentor Steve Kelly. I Eventually ending up at Red Tractons in Del Mar for 8 year, this is when it really sunk in that I love mixing and creating behind the bar. In 2006 I moved my family to Jacksonhole Wyoming to work for the Four Seasons resort. Three months later I met Chef Wes Hamilton at the Couloir restaurant and began working with him as the general manager, never taking my eye off my true passion and always creating unique fun innovative cocktails. It was here at the Couloir where I came to appreciate the local, sustainable, farm to table aspect of mixing drinks. My passion is creating innovative, fresh, local cocktails that create a lasting memory for my guest wherever I am. I am currently at Vigiluccis Seafood and Steakhouse in Carlsbad California enjoying my ocean view and great guests.
“I feel sorry for people who don’t drink. When they wake up in the morning that’s as good as they’re gonna feel all day” – Frank Sinatra
VENOM BLUE MAMBA
In a martini shaker half way filled with ice, combine
1.5 oz Venom Vodka
.5 oz Blu Curacao
.25 oz grapefruit juice
.5 oz simple syrup
Shake until shaker is ice cold, strain into martini glass and
Garnish with lemon twist
VENOM FIZZ
In a champagne glass add
1.5 oz cold Venom Vodka
1.5 oz Pama Liqueur
Squeeze half a lemon
.25 oz simple syrup
Top with any cold sparkling wine or champagne
Garnish with an orange twist[/one_half_last]
VENOM DRIVER
In a cocktail glass filled with ice, add
1.5 oz Venom Vodka
2.5 oz fresh orange juice
.5 oz Grand Marnier
Garnish with an orange slice and a cherry
VENOM WHITE RIVER
In a tall glass filled with ice, add
1.5 oz Venom Vodka
1 oz Kahlua
1 oz cream
.25 oz Chambord
