Mixologist
Why did you want to work for Dry Land?
I was born in the American Southwest and understand the need to create sustainable change in how we are using our water resources. I wanted to work for Dry Land because I was impressed by their commitment to sustainability and responsible water use with an eco-friendly business model, while creating delicious artisan style cocktails. I also love that almost everything from Dry Land is made from scratch. As someone who is obsessed with food and cooking, I wanted to be a part of that.
What are the activities/hobbies that you do for fun?
I love going on adventures. Wherever I am, it usually revolves around doing something with food, water, or art. Whether that be a culinary adventure to find a hidden gem to eat at, strolling the farmers market to find fresh, local, and unique ingredients to cook with, thrift-store treasure hunting, or being outdoors doing one of the many activities beautiful Colorado has to offer like hiking, foraging, or whitewater rafting in my 16’ RMR oar rig.
If you had "One Perfect Day", what would that be/what would it look like?
I’ve woken up in my tent and can hear the birds singing and the sound of rushing water. I hear someone yell “COFFEEEEE!” and can already smell the bacon. I love it when I’m not on breakfast duty so I can sleep in, I’d rather cook dinner! I eat my breakfast with my feet in the rivers rippling edge, and see a pair of river otters playfully cruise by. I pull out my pastels to add another travel log/picture to my sketch book. We pack up camp and navigate the next set of rapids, stopping occasionally to swim, relax, and learn about the geologic features around us. We park the boats to hike up a side canyon to a magical hidden fairy-like waterfall covered in moss and ferns, where I bask in amazement and awe at the wonder of nature. After we get to our next camp, I start checking what I put on the menu that night. I make sure we are eating good when we are on the river, and make happy hour cocktails and an appetizer to munch on while we play games in the sand and the charcoal grill heats up. I grill up some perfect ribeyes, and we eat watching the peaceful sunset. Dark has set in. I bask in the stars, as my fiancée names all the constellations. I drift off to sleep to singing and guitar in the background by the campfire. I am completely disconnected from modern society for a moment, reveling in the beauty and magic of nature, truly able to relax.
What’s your all-time favorite dish/food?
Sushi and other raw food in its purest form with simple seasonings. I love a good Chirashi, which is a big bowl full of sushi rice (short grain rice seasoned with rice vinegar and sugar) loaded with sliced sashimi and other tasty things on top.
What Dry Land spirit best matches your personality, and why?
The Dry Land Gold Rum best matches my personality because it’s well rounded, has a strong backbone, and is aged well, just like me.
Fun fact about me:
I went to culinary school in 2010. After that, I won a scholarship to go to pastry school in Germany in 2011-2012 through the Congress Bundestag Youth Exchange for Young Professionals.
What’s your go-to Dry Land cocktail and why?
My go-to Dry Land cocktail is actually one of our many non-alcoholic mocktail options called the Blackberry Bramble. I love the bright sweetness of the house-made blackberry syrup, balanced with tart lemon juice and a nice creamy mouth feel. We make our own N/A gin with similar botanicals to our Native Colorado Gin, without having the weird aftertaste that alot of the non-alcoholic liquors on the market give off. However, if Im feeling frisky, I will sometimes use our alcoholic Native Colorado Gin instead when I make this for my shift drink.
