Andrew Dion Griego, but I go by my middle name Dion.
How long have you been in the industry?
I have been tending bar for 5 years.
Where/how did you learn your craft?
I first started working with craft cocktails at The Kitchen Denver, under my bar manager Dustin Lawlor. When I was put behind the bar, I was only working the lunch shifts, which involved more prep and less cocktail making compared to at night. Working with a very awesome, passionate crew of bartenders, I was able to soak up as much information, style and techniques, as well as study and read cocktail books on my own time. My passion for making quality cocktails grew and is still growing.
Explain the cocktail name.
This cocktail is called Rocko’s Modern Spice. It’s a play on the show Rocko’s Modern Life, and since there is Fresno pepper-infused tequila, I added the pun of spice.
This cocktails muse is …
I liked the idea of doing unique takes on egg white sours. So, I went in and infused the tequila, and through trial and error, I found the perfect balance.
Describe the tasting notes in your own words.
I’d say this has a bit of a spicy kick that’s not overwhelming, the fruitiness from the pisco and sloe gin balance out the spice from the tequila.