Meet the Brain Behind the Bar
What first interested you in bartending?
Well, I didn’t know much about it. There were no bars where I grew up in Hermitage, down in South Arkansas. It was in a dry county. So all I had ever seen for reference was stuff like Cocktail or Roadhouse, which aren’t super accurate portrayals of the industry. I think the first time I ever thought that I would like to do something like that, I was on a study abroad trip in a bar called the Turtle Club in Kunming. The bartenders were juggling bottles and lighting stuff on fire, and everyone was clapping. In retrospect, I realize those drinks took like 30 minutes to come out and that I don’t know how to juggle. It really was gnarly, though.
Where did you first start out?
I started out right after my 21st birthday at a now-defunct bar called Next. I knew nothing. I had the privilege of working with a gentleman named Mark Davidson. He was very knowledgeable and taught me everything I knew at that point about spirits and cocktails. He was a great teacher. I figured he had been bartending for years. Turns out, he had been bartending for like, 3 months longer than I had.
Who is someone you look up to in the industry?
I’ve worked in this industry for the better part of a decade and I think there is something to learn from everyone you work with. Every single person has something to teach you. I’ve also been privileged in getting to know or work with some of the best bartenders in town. People like Alan Napier, George Thompson, Rob Armstrong, Emily Brown, Jared Browner, and countless others I could name.
What’s your favorite drink to drink? To make?
I love a good Gin Martini. I love bourbon. I love Scotch. I really enjoy asking a guest what they look for in a drink and making something around that. It’s always more rewarding when they like it.
If someone was visiting out of town, what bar would you recommend? (cannot answer with Petit & Keet or Cypress)
For a small city, Little Rock has an incredible wealth of great bars. I think it just depends on what you’re in the mood for. You’ve got places like the Pantry, the Yellow Rocket concepts, Table 28. They all serve excellent craft cocktails. I love Flyway and the people involved with it. I love 4 Quarter, Pizza D’Action, and Midtown. Every bar here brings their own thing to the table and they are all great in their own right.
What’s your process when you get a new idea for a drink?
I’m particularly blessed with my bar staff. They’re the best crew I could ask for. They challenge me and each other. We fine-tune our drinks through a number of tastings and bounce ideas around. Inspiration can come from anywhere. I play around with a lot of stuff at home when I am bored or thirsty. It’s so much fun to take a half-baked concept and watch it evolve into a tasty drink.
What gave you the idea for the frozen sangria for the ‘Hot Girl Summer’ cocktail?
I just wanted to do something that was refreshing and not too boozy or sweet. Everyone loves sangria. I also wanted an excuse to name a drink after Barry White. Nothing better than a berry-flavored white sangria that is thick and smooth just like its namesake.
The ‘Berry White’ Frozen Cocktail
What’s your favorite thing about working at Petit & Keet?
Honestly, learning is a constant here. I’m always learning from the people around me. You couldn’t ask for a better work environment. It is exceptionally supportive and they give us a lot of creative freedom to explore new avenues and put out interesting and great drinks.
Where do you see yourself in 5 years?
I’m currently in the process of continuing my education and working towards law school. Though I can’t rule out the restaurant industry. I genuinely enjoy the work I do here.
What’s something most people don’t know about you?
I was once “Cutest Baby” at the 1995 Pink Tomato Baby Pageant and I’m former Hermitage Middle School Spelling Bee champion