Where are you from and what was your first bar job?
I was born in Milwaukee and moved to Tampa in 2008, then moved to York in 2015. My first bartending job was during college in Lake Geneva, Wisconsin. I can’t remember the name, but I know that I barely knew anything about bartending, especially [compared to] where I am know!
How did you journey to York and Tutoni’s?
My husband (whom I met in Tampa) is originally from here. He was offered a job, and we moved to make moves!
Transitioning from working the Tampa nightlife to working the York nightlife is a pretty big change. What was that like?
Definitely a different atmosphere, but York is growing exponentially. Transitioning was a little difficult at first, but the downtown community has been great. Even though York might get a small town rep, it’s full of diverse people that, at the end of the day, are just looking for great food, great cocktails, and a place to share that with their family and friends that’s just around the corner. It’s been amazing to share in those interactions.
What was your inspiration when creating cocktails for the luxurious atmosphere of King George?
I reflected back to the place that created my love of craft cocktails, Ciro’s Speakeasy in Tampa, and [went] back to the basics that my mentor Ro Patel taught me. All of them came from some version of a Prohibition-style cocktail, but with a twist, of course.
What is your favorite cocktail ingredient for summer months?
There are so many ingredients, but watermelon is one of my favorites.
Your ultimate summer food and wine pairing?
I love all wines, but I definitely go to a sauvignon blanc or French chardonnay for the summer—and always a great cheese and charcuterie board or sushi.
In experimenting with unique cocktail ingredients and techniques, where do you find inspiration?
I always love when you take an obscure ingredient, make a great drink, and hear people say, “I never would have thought to put those together!” For example, celery-fennel shrub, turmeric cinnamon sugar syrup or beet juice.
How is cocktail design like an art form?
Art can be defined in so many ways, but spirits are my medium I suppose. Just like cooking, it’s all about balance.
Where would you go for a good drink in York, Lancaster or Harrisburg?
I honestly don’t get out much since I dedicate most of my time to the restaurant, but I’ve heard great things about Revival Social Club in York and The Millworks in Harrisburg, and I can’t wait to check out a handful of restaurants in Lancaster: Luca, The Pressroom and The Horse Inn, where I know some amazing bartenders are taking over the scene.
The King George
¼ ounce grapefruit juice
½ ounce Cointreau
1 ounce sweet
vermouth
2 ounces thyme infused bourbon (King George Speakeasy uses Old Forester)
Dash of bitters (King George Speakeasy uses house made bitters)
King George Speakeasy
108 N. George St., York, PA / thekinggeorge.club / 717-885-5169
