🍸 Tyler's Approach Behind the Stick

One year into his freelance bartending career, Tyler approaches every cocktail from one anchor point: making the guest in front of him happy. He leans into the moment — reading the room, sizing up what someone actually wants, and putting his own twist on a familiar drink so the experience feels personal rather than off-the-shelf.

His toolkit covers the core techniques you'd expect at a working bar — shaken, stirred, built, smoked, and infused — and he treats the unusual ones with respect. Twists on the classics are where he has the most fun: a fresh syrup, a different garnish, a small swap that turns a Whiskey Sour into a one-off the guest will remember.

🍻 How Tyler Found Rye

Tyler came to rye the way a lot of American whiskey drinkers do — bourbon first, then the slow turn toward something with more backbone. "I have always been a bourbon lover," he says, "and when I came across rye I knew I found my home. It is smooth and usually good with just about anything."

That openness shows up in his pour list: Bulleit stays in his rotation as a reliable go-to, and he reaches for it both for stirred work and for the brighter, shaken side of the bar.

🌴 Beyond the Bar

"I love just about anything. I am a father of two boys that keep me young and on alert for anything." Outside of shifts, Tyler's life looks like a lot of the people he's pouring for — kids underfoot, a calendar full of friends and family, and a hard-earned wind-down at the end of the day with a drink he made himself.

🎯 Tyler's Mission Behind the Bar

Tyler's mission is the simplest one in mixology and also the hardest to do consistently: make the guest in front of you happy. That means listening before pouring, putting a thoughtful twist on familiar drinks, and treating every shake like the customer will remember it.

Here's to your and Tyler's next Rye discovery! 🍾