How did you become Columbus' go-to mixologist, creating recipes for local distilleries, breweries and two bars?

How did you become Columbus ' go- to mixologist, creating recipes for local distilleries, breweries and two bars ?

I've gone through the advanced level of Pernod Ricard's BarSmart program, which is a rigorous, serious program that teaches you the history of cocktails, distillation, everything about Prohibition.

I've also done a lot of self studying. I get my hands on every possible book out there. I subscribe to every cocktail blog and I've got many Facebook friends that are mixologists from around the world. We constantly share ideas, recipes and trends.

What's the next big trend in cocktails?

Right now people are really sticking with classics. Not that the over-the-top things aren't cool - I love to dabble in molecular mixology. A lot of the cocktails I do for M are like that, really fancy and different.

But there's also something to be said for the classics, which is what drew me to Mouton. These were made 200 years ago, and they're still delicious.

Also, punch is becoming a big thing around the country. We're going to incorporate it into Mouton in the summer for people who want to drink some cold, delicious, fruity cocktail.

What are your top five favorite ingredients?

Bitters, for sure. It rounds out the sweet, sour and salty. Brown spirits - I love bourbon, I love cognac. Whatever seasonal fruits are available.

I love orange flower water. It's an ingredient that was used in the Ramos Gin Fizz. It smells amazing. Then I'd have to say St. Germain elderflower because that spirit is so versatile you could put it in anything.

What do you drink?

I love wine, but I've definitely been on this brown spirit kick for about a year. It's funny because there's so many bourbons that come out of Kentucky, but they all taste different.

What's your favorite bourbon?

Maker's Mark. They have a really cool distillery because they do a lot of things that aren't technology-driven. It's really cool to see how they pump out so much bourbon and not with the technology. It's kind of rickety and old, but that's the beauty of it.