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Eric has been bartending at Jones Hollywood in Los Angeles since 2001. In 2005, while working at Jones, Eric was making a dirty martini and ran out of olive juice for the millionth and last time. While struggling to get the new jar opened he asked himself, How come no one bottles this stuff?

A few months later, Eric launched the first premium bottled olive juice, Dirty Sue. Dirty Sue is now distributed in many states across the US as well as Canada. Dirty Sue is considered the best by the industries top taste makers. (www.dirtysue.com)

Eric is also a freelance writer for The Tasting Panel. Eric has consulted for major liquor brands, restaurant cocktail menus and specialty drinks for weddings and events.

Bayou Sue

2 1/2 oz Tito’s Handmade Vodka
1/2 oz Dirty Sue premium olive juice
2 dashes Crystal Hot Sauce

Add the Tito’s, Dirty Sue and Crystal into a mixing tin. Add ice.
Shake well. Strain into a chilled cocktail glass (half rimmed with Zatarain’s Creole Seasoning). Garnish with a piece of pickled okra.

No Quarter

3 oz Tito’s Handmade Vodka
1/2 oz Dirty Sue premium olive juice
2 dashes Tabasco

Rim half a chilled cocktail glass with jalapeno salt*. Add all ingredients into a shaker. Add ice and shake. Strain into the glass and garnish with a jalapeno stuffed olive.

*Jalapeno salt – Add three thin slices of fresh jalapeno to 1 cup of kosher salt. Add mix into a food processor and give it a whirl. Salt should turn a very pale greenish color and/or have little flecks of the pepper strewn about.

Thin White Duke

2 1/2 oz Titos vodka
1/2 oz fresh sour
1/2 barspoon suger
6 mint leaves
fresh ginger ( about the size of a quarter and slightly thicker)

Muddle ginger and suger. Add 5 mint leaves and press. Add the rest and shake over ice. Strain into a chilled cocktail glass and garnish with a mint leaf or sprig.