Growing up in South Jersey, I never was 100% certain what I was going to do with my life. I knew that I wanted to work in the hospitality industry when I entered high school at the local vocational school for culinary arts. Finding that passion, I decided to further my learning by moving up to Hyde Park, New York, to attend The Culinary Institute of America (CIA) for culinary arts. Once I graduated with my associate degree in culinary arts, I participated in the bachelor’s program at the CIA for Food and Beverage management. During my bachelor’s studies, I discovered what my real passion was working with wine, beer, spirits, and the principles of mixology. During my studies, I focused on taking the beer and spirit classes that were available to me. The real turning point for me was during my spirits and mixology class when I had to create a mock cocktail list, little did I know this was the start to open the world of cocktails to me. 

 

After graduating in the summer of 2016, I made a move to Newport, Rhode Island, to work at Castle Hill Inn, a four-star relais and chateaux property to work in the formal dining room. During my first winter in Newport, I began to work my way into the bar program. While talking with my soon to be mentor, Elle, I brought up one of the drinks from that mock menu project I created. The cocktail didn’t have a name at the moment, but it would eventually turn into Twine & Mingle.  She loved the idea of the sweet honey, playing off of the spice from the rye, and the floral chamomile flowers. When I first conceptualized that drink in my dorm room, I had no clue how many doors it would open.  Elle would help me make this idea a reality by teaching me how to concentrate the flavors throughout the drink and some minor tweaks.

 

From there, I began to assist Elle with overseeing the cocktail program. Elle allowed me to do research and began working on various elements to utilize in our cocktails, including bitters, vermouths, liquors, and eventually creating the whole list for one of our busiest times, summertime. As I began to develop confidence, skill, and a better understanding of spirits and the principles of mixology, I noticed that I would focus on a specific flavor profile, floral, and herbaceous. I love the delicate flavors that can work so beautifully with gin, my favorite spirit,  playing off of all the botanicals located inside of different gins.  

 

I’ve decided to start Botanicals and Booze because I want to share all that I have learned from the last couple of years as working at Castle Hill Inn. I want to share recipes, ideas, stories, and connections that are developing through my endless journey in the hospitality industry. While my true passion is cocktails, I do have such a great appreciation of wine and beer. I think as a whole, the beverage industry is ever-changing and ever learning with new opportunities and ideas to explore.  I hope you will all join me on this journey and are inspired to try something new.

 

Cheers,

Ryan