About

I’m taking a stab at resurrecting the pre-prohibition days when cocktails were king, trying to end the use of bad mixers and to encourage a better drink here and there. I also spend some of my time on beer, which will become the focus from time to time. But my real interest is cocktails. The craftsmanship, quality ingredients and boundary pushing in the cocktail industry over the last five plus years has been inspiring and I’ll be channeling that interest into this blog.

I’ll try to provide you with some interesting and useful content that you can use and learn from. You can expect posts with cocktail recipes, classic drink notes, the rare review, lots of rants on things that I think are ridiculous, notes from cocktail studies and more. If you don’t like anything, let me know. Leave a comment or email me at thenobleexperiment (at) yahoo.com

A little bit about me:

I’ve lived and breathed restaurants since I was 14 years old. Starting as a dishwasher and working my way through the ranks of the kitchen until I decided to step out into the front of house. It stuck and I went from server to bartender to manager and beyond. I’ve worked in New York, New England, Washington DC, Annapolis and Philadelphia, cooking food, mixing drinks and listening to customers complain (and be happy).

I believe that people can and should use higher quality ingredients in everything they do related to food and drink. That doesn’t mean organic, it means fresh, seasonal, and not from a bag. This applies to cocktails too and has a huge impact on the final product. The days of frozen, preservative laden mixers and adjuncts is gone. Good beverages don’t have to be difficult.

Want to get in touch? Contact me at thenobleexperiment (at) yahoo.com