Not just a bartender. Some, no, most bartenders are content to merely practice their craft in a passive manner. They are recipe followers. But Nick is a chef with the bottle - he is on a perpetual quest generate new, distinct experiences using a medium that is both ancient and undergoing a true renaissance in our time - alcohol. Nick works in Charlottesville, Virginia at the Commonwealth Restaurant & Skybar. Clearly, if you're on the eastside of the Blue Ridge Mountains you should drop in.
Also, on September 8th, I sent Nick five questions:
1. You are a bartender and mixologist, unless I'm mistaken; do you understand yourself more as a craftsman or an artist?
2. Barkeeps often find themselves in the role of therapist - what are your thoughts on this?
3. When you make a drink for yourself at home, what do you make?
4. What are your thoughts on the politics of alcohol in the United States and the Commonwealth of Virginia?
5. Beyond the basics, what are the critical ingredients every gentleman and lady should have in their liquor cabinet and/or fridge?