COVERAGE. 

I'd like to start out by saying that this path is the farthest from any I ever thought I'd take. Bartending was a completely unexpected turn in my college experience, but the best decision I made. I never thought I'd care about what bitters were, what bourbon was made from or how long it was aged, but it's now my way of life. Somedays my school notes consist mainly of cocktail recipes, names, or ideas. My passion lies in creating something memorable for a guest, that is exactly what they want in that particular moment in time.

I think Bitters & Twisted sums it up best. This blog is for "folks who want a better than average drinking experience; who prefer more than two ingredients in their glass, who love the theatre of the bar, the beauty of a well-crafted drink and would choose quality over quantity any night of the week."

Why Pith & Peel? It's all in the details, even as simple as the peel of an orange or lemon. I met Ben Clemons & Alexis Soler (owners of No. 308) at the bar one night, and little do they know what an inspiration they were to me. Ben walked me through making my first (modified) Negroni, and taught me how to flame an orange. Talk about feeling skeptical when a guest asks for your paring knife! In retrospect, I can't believe I ever questioned him.