I craft cocktails using farm-fresh and seasonal ingredients. Some of my signatures are the Heirloom Tomato Mojito, the Last Tango in Modena and the Italian Greyhound—a blend of Campari, dried chilies, Aperol and passion fruit—which was voted best cocktail in Los Angeles. Recently, I discovered almonds, which are a great way to bring a little surprise and sophistication to any kind of beverage. One of my latest inventions is the Thai-inspired "Lost in Laos." I use unsweetened almond milk, lime juice, kaffir lime leaves and agave syrup to create a light and refreshing cocktail spiked with gin and green Chartreuse.