{"id":6135,"date":"2016-09-02T13:14:52","date_gmt":"2016-09-02T20:14:52","guid":{"rendered":"https:\/\/www.threeadventure.com\/hootnannie\/?p=6135"},"modified":"2016-09-02T13:14:52","modified_gmt":"2016-09-02T20:14:52","slug":"qa-mixologist-andrew-brune","status":"publish","type":"post","link":"https:\/\/www.threeadventure.com\/hootnannie\/2016\/09\/02\/qa-mixologist-andrew-brune\/","title":{"rendered":"Q&A with Mixologist, Andrew Brune"},"content":{"rendered":"

We\u2019ve had the luxury of having many a drink made by Andrew. He\u2019s 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<\/a>. I\u2019m sure many of you reading this are familiar with him, so let\u2019s get to know him a bit better.<\/p>\n

Matt: Where are you from originally?<\/strong>
\nAndrew: Orange County I was born in Anaheim.<\/p>\n

Matt: How long have you been in the Paso Robles area?<\/strong>
\nAndrew: I moved out to Paso Robles in the winter of 2013, so just under 3 years now.<\/p>\n

Matt: How long have you been bartending?<\/strong>
\nAndrew: I’ve been bartending for 6 years I started as I soon as I became of legal age.<\/p>\n

Matt: Where did you start?<\/strong>
\nAndrew: 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!<\/p>\n

Matt: Where have you worked in Paso Robles and where do you currently work?<\/strong>
\nAndrew: 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.<\/p>\n

Matt: When did you get into \u201cmixology\u201d and craft cocktails?<\/strong>
\nAndrew: It’s all I I know, every bar I’ve worked at only does craft cocktails.<\/p>\n

Matt: What is your philosophy when coming up with unique drinks?<\/strong>
\nAndrew: 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!<\/p>\n

Matt: You recently won at the California Mid-State Fair Mixology Competition. What drink did you <\/strong>make?<\/strong>
\nAndrew: 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.<\/p>\n

Matt: What is your favorite part of bartending?<\/strong>
\nAndrew: Seeing the joy of people when they come in and enjoy their cocktails. I want to think it makes people’s day better!<\/p>\n

Matt: Least favorite part?<\/strong>
\nAndrew: When people discuss politics at the bar.<\/p>\n

Matt: What are your career goals?<\/strong>
\nAndrew: I want to travel as much as possible and eventually end up somewhere with a bar of my own.<\/p>\n

Matt: What do you think of the Paso Robles bar\/craft cocktail scene?<\/strong>
\nAndrew: 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.<\/p>\n

Matt: What are your three favorite bars in the area?<\/strong>
\nAndrew: Cello Ristorante, The Hatch, Fish Gaucho.<\/p>\n

Matt: When you\u2019re not working what do you do for fun?<\/strong>
\nAndrew: 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

We\u2019ve had the luxury of having many a drink made by Andrew. 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