Creative Drinks, Intentionally Designed.
I develop cocktails for restaurants, private events, beverage brands, and discerning clients. My approach combines classical technique, seasonal ingredients, and a thorough understanding of how people actually experience a drink.
Whether it's a menu centerpiece, a spirit showcase, or a batched cocktail for hundreds of guests, every drink is designed to be memorable, delicious, and unmistakably intentional.
For a farm-to-table restaurant.
Strawberry
Birch
Lemon
Rye Whisky
Egg White
Soda
For Laphroaig Scotch.
On the Left: Carrot
Toasted Barley
Caraway
Honey
Laphroaig
On the Right:
Rhubarb
Salted Yoghurt
Peychaud's Bitters
Sweet Vermouth
Laphroaig
Nonalc, for Laphroaig.
Sencha Tea
Toasted Rice
Caramelized Pineapple
Sea Buckthorn
River Sage
For Laphroaig.
Ginger Root
Bergamot
Hojicha
Lemon
Honey
Laphroaig Oak Select
For a seasonal cocktail menu.
Temi Tea
Spiced Pomegranate
Lime
Aged Rum
Black Dirt Applejack
For a farm-to-table restaurant.
Rhubarb
Lemon
Rosemary
Luxardo
Light Rum
Dark Rum
Dairy Wash
For a seasonal cocktail menu.
Gin
Pear Eau de Vie
Junmai Genshu
Lemon
Absinthe
For a seasonal cocktail menu.
Local Gin
Local Red Aperitivo
Housemade Vermouth:
bronze fennel, mountain mint, juniper, cardamon, rosé, citrus peel, caramelized honey, local spirits
For Mozart Liqueur.
Pineapple
White Chocolate
Pickled Cherry
Lime
Dark Rum
Bourbon
For Mozart Liqueur.
Dark Chocolate
Orange Blossom
Mole Bitters
Tequila
Mezcal
For Mozart Liqueur.
White Chocolate
Mint
Lime
White Rum
Egg White