How does your background in furniture making influence your cocktail making?
Maul: I think the trades can be compared in two ways. The first is the meticulous nature of furniture making, which is essential in bartending when it comes to proportions. The other part is the constant effort to modernize a trade: a good example in furniture is a dovetail, which is a very time-consuming thing to make, because it has to fit perfectly. But in the end, a dovetail is the only joint that is stronger than the materials it is made from. I try to think about that in my work every day -- how can I take what I have and make something better with it?
What dream piece of equipment would you love to have behind the bar?
Maul: I’m lucky to say that I just purchased some equipment that I’ve had my sights on for a long time. It’s a Thermo Fisher Blast Freezer that can freeze liquids to negative 120 degrees. For our purposes, we’re going to shoot for negative 80 and use the blast freezer to rethink our frozen blender drinks. Being surrounded by innovators in Kendall Square, we’re hoping to collaborate with some pharmaceutical companies nearby to see what we can do with it. But the first step will be finding space for it behind our bar!