I am a cocktail enthusiast who likes to explore new cocktails, new variations on established favorites (e.g., Manhattans, Negronis, and Rob Roys) and new ingredi​ents (e.g. different brands, or new ingredients, per se). With the help of Kindred Cocktails, I hope to become acquainted with and experience some of the best cocktails known to the Mixology World. I've got a lot of catching up to do, and not a whole lot of time to do it.

Currently, I am exploring various armari, bitters, and pisco drinks. My bar consists almost solely of top shelf ingredients (e.g., Beefeater 24, Tanqueray Ten and Tenqueray Bloomsbury, El Tesoro Reposado Anejo, Woodford Reserve, Buillet Bourbon & Rye, Whistle Pig rye, Redbreast 12, Blanton's bourbon, and Glenmorangie 10 year scotch . These are but a few of the bottles I have. I try to keep a balance, but I've fallen behind in the world of Scotch.

I have a little over 200 bottles in my bar, complemented by more than 20 bitters. Despite the size of my bar, I continue to add monthly. I welcome suggestions for bitters and hard liquor brands, as well as members of the Amaro family. I tend to stay away from the do-it-yourself recipes, partly because of the short shelf-life, and the few occasions they are used. I may rethink this, however, as I explore the world of Mixology.