Congratulations on the James Beard nomination. Where were you when you found out, and does it change how you think about your profession?

“I had no idea these nominations were even coming out. I was sitting on my couch eating breakfast, and I look at Instagram and there's a message from Avery Buck (chef at May Day), who was nominated last year. It just says, ‘Congratulations.’ I was like, ‘Awesome, thanks, but for what?’ He sent me the link and was like, ‘Girl, your name is on this list.’ Honestly, it still feels like someone's pulling my leg.

“But really, it doesn't change anything. It's unbelievably flattering and humbling, but I've been doing this since I was 19…bartending since I was 19, working at the Rusty Nail since I was 13. I've been at the hotel for seven and a half years now, which blows my mind, especially in this industry. It's uncommon to have anyone work anywhere that long. I'm so grateful to have found my home at the hotel and be as supported as I am. To work for a place that treats our profession as real jobs…I have health insurance, I have a 401k, I have PTO. That's so uncommon in this profession.

“I'm really proud of what I do, so nothing's going to change about what I'm doing at work. I'm just trying to get more people on board and learning. I've challenged myself to learn as much as possible on my own, especially about liquor — there’s no Sommelier or Cicerone training for that — and then teach the rest of the team what I know. I don't want to be the only one that knows this stuff behind the bar, and they’ve all been very on board with learning and being as knowledgeable as possible.”

What do you think separates a good bartender from a really fantastic bartender?

“Personality. It comes down very little to skill, because once you've done this stuff long enough, it's muscle memory. After doing it for so long, you're not going to NOT be good at physically making the drink. But I feel like that's such a small part of it.

“Especially with the style of bar that we are, where there's so much guest-facing interaction, you're on a stage, and it's our job to make every single person that walks in there as comfortable as possible. So much of my knowledge is insanely esoteric…why would some random librarian walking in off the street know what some specific Italian amaro is? So to be able to meet people where they are and make them feel comfortable in a potentially awkward situation where they don't feel so smart. We all know how sh*tty that feeling is.

“I could teach a monkey or a robot could to make the drink. That's not what people are there for. They're there to ask questions, to talk, to learn a little bit. My goal is always to create a more educated guest, so the next time they go into a bar and they see Averna on a menu, they're going to know what that is and be able to tell their friends.”

Do you have any tips for simple ways people can make better cocktails at home?

“I always gravitate towards the classics. I'm a firm believer that the fewer the ingredients, the better. Get your basics…vodka, gin, rum, tequila, whiskey. If you're just a vodka drinker, just get vodka. But I would encourage people, if they're going to make drinks, to get some fresh citrus—lemon, orange, grapefruit, lime—and press those fresh for the drinks.

“Make some simple syrup, which is by definition incredibly simple to make. Or do herb infusions for syrups, or make some fruited syrups. Those can elevate any two-part drink. Whether it's vodka soda, gin and soda, putting in just a little thyme simple syrup or a little raspberry can elevate the drink very easily.

“All of my favorite drinks are under four ingredients. It's all about finding the balance. To me, there's six cocktail categories with very specific ratios, and you can just kind of plug and play. I would always recommend getting a jigger. When I make drinks at home, I measure everything. I want it to be correct, and I also just like to know how much I've had to drink.

“Fresh citrus, easy syrups, some good tonic or soda water, and bitters. You're going to be able to make most things that someone would want to drink at home.”

Bonus question: If you get off shift and you're going to make yourself a drink, what would it be?

“Honestly, I'd probably pour myself a glass of wine. Or a shot of Fernet. I know how cliche that is. I really don't drink that many cocktails. I find that they just kind of make me hungover very quickly. So when I go out, I'll start with one cocktail and then it's typically wine after that. But if I get home and it's not too late, yeah…a glass of wine is where my heart is.”