We’ve had the luxury of having many a drink made by Andrew. He’s a mellow personality behind the bar but is making some amazing adult beverages. Further proof of that is his recent win at the California Mid-State Fair Mixology Competition. I’m sure many of you reading this are familiar with him, so let’s get to know him a bit better.
Matt: Where are you from originally?
Andrew: Orange County I was born in Anaheim.
Matt: How long have you been in the Paso Robles area?
Andrew: I moved out to Paso Robles in the winter of 2013, so just under 3 years now.
Matt: How long have you been bartending?
Andrew: I’ve been bartending for 6 years I started as I soon as I became of legal age.
Matt: Where did you start?
Andrew: I started at one of the best restaurants out there, Broadway By Amar Santana located in Laguna Beach, CA. My first intentions there were to get in the kitchen but then I saw the way they did their cocktails there, it was like the bartenders were also cooking but with alcohol and have a lot more fun doing it!
Matt: Where have you worked in Paso Robles and where do you currently work?
Andrew: I’ve worked for some really great people, when I first moved out here I started bartending at La Cosecha. It was perfect timing really they had just opened and within a few months I became Bar Manager. At that time I also had a part time job serving at Il Cortile. Currently I’m bartending at Allegretto Vineyard Resort and also bartending at The Hatch. Two of the best bars out there in my mind.
Matt: When did you get into “mixology” and craft cocktails?
Andrew: It’s all I I know, every bar I’ve worked at only does craft cocktails.
Matt: What is your philosophy when coming up with unique drinks?
Andrew: First I ask would I enjoy the drink myself and have another? Also I want to cater to the guests’ needs and make sure it appeals to many people and to get them to try something different. Lastly I really try to make sure that the drink I’m creating really hits all the 5 senses. The drink has to be appealing to the eye, feel good in the hand, they can definitely hear the drink being made, also I make sure it has nice aromas to hit nose, and lastly but most important it has to taste amazing!
Matt: You recently won at the California Mid-State Fair Mixology Competition. What drink did you make?
Andrew: Yeah, that was lots of fun seeing all the local talent together in one place to compete it was really inspiring! I was partnered up with Highspire whiskey, a rye whiskey from Kentucky that finishes aging in Austin Hope wine barrels. I mixed that up with fresh Viognier juice, Campari infused with lemongrass, sweet vermouth, raw sugar, and fresh coffee beans. I served it over crushed ice with a lemongrass straw. All on top of an Allegretto pillow filled with rosemary and lavender smoke.
Matt: What is your favorite part of bartending?
Andrew: Seeing the joy of people when they come in and enjoy their cocktails. I want to think it makes people’s day better!
Matt: Least favorite part?
Andrew: When people discuss politics at the bar.
Matt: What are your career goals?
Andrew: I want to travel as much as possible and eventually end up somewhere with a bar of my own.
Matt: What do you think of the Paso Robles bar/craft cocktail scene?
Andrew: I think it’s really great and love the direction it’s going! Things have really changed in the last couple years since I first moved out here and started at La Cosecha.
Matt: What are your three favorite bars in the area?
Andrew: Cello Ristorante, The Hatch, Fish Gaucho.
Matt: When you’re not working what do you do for fun?
Andrew: Eat Drink and Be merry by exploring as many different places out there. The Central Coast is amazing and there’s so much to explore.
Andrew made a drink for me last week that started with smoking the glass with applewood, it was amazing and that coming from someone who does not drink mixed drinks. He is talented and seems to truly love what he does. Cheers!
How amazing!!! That sound awesome!