The flavors from my diverse cultural background have shaped my culinary tastes, and, as such have greatly influenced my approach to cocktail creation. There are very few ingredients I think are off limits. Nuanced ingredients like apple butter, pickled rhubarb, blackberry basil shrub, mulberries, sweet peas, pineapple sage and lingonberry jam have taken center stage on my menus throughout my career as a bartender. In my current role at Heaven Hill Brands, that hasn’t changed.



  1. Combine all ingredients, except Champagne, into mixing glass; ice and shake until well chilled. Roll in champagne, strain cocktail into a coupe. Garnish with a thin apple slice

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