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Who are some other bartenders you haven’t worked with that you really admire, and how come?

Gary Regan, for sure, because he is a fully developed bartender. Not only can he make a mean cocktail, but that’s the least of his powers. I take great inspiration from him because Gary has achieved great internal balance and that makes him an awesome professional. Tony Abou-Ganim, I admire his work a lot. I admire the whole crew in San Francisco, who are pairing cocktails with seasonal cuisine. I like Absinthe, Bourbon & Branch, Tres Agaves, all kinds of stuff. Another person I look up to definitely is Jim Meehan. I find him to be somebody who is really, really right on the money with his philosophy and his technique. Also, of course, Dave Wondrich, who is not particularly a restaurant bartender, but has a wealth of knowledge and certainly is somebody people should take note of.

What was the last cocktail you developed, and what was your approach?

It was a Panda Poacher #2 for Macao, going on the spring summer menu right now, made with Zubrowka bison grass vodka from Poland, with prickly pear puree, yellow chartreuse, lemon juice and sparkling apple cider. It’s delicious.

What’s a great simple cocktail recipe for people to make at home?

How about a gin rickey? You just need gin, lime juice, simple syrup and club soda. Build it up in a tall Collins glass, garnish with fresh kaffir lime leaves and it’s a killer drink. Two parts gin, to one part lime juice and simple syrup. Top off with club soda and garnish with a few Kaffir lime leaves for a delicious summer cocktail.

Where and what do you drink when you’re not working?

I drink tequila a lot. I also drink Americanos, which is Campari, sweet vermouth and club soda. I also drink tons of wine. All kinds of wine, sparkling and down the line, whites, reds, dessert wines. Where do I go out? I don’t really get out much because I have two restaurants and I have a family, so I’m a little bit quiet. Maybe PDT and Mayahuel are two bars in New York City that I like to go out by myself and just enjoy it.

If you could only fill your glass with one more cocktail, what would be in the glass?

Americano would the last cocktail I would ever want to drink.

Who would make it?

Jason, for sure.