Tacy Rowland, Drink.Well. [http: /drinkwellaustin.com] For Tacy Rowland, bartending is different than craft bartending. Originally born in Germany, Rowland grew up in different towns across the country before eventually settling on her own in Austin. She’s been bartending for about a decade, but “I hesitate to call what I was doing for the majority of the time 'making cocktails,’” says Rowland. “I've been involved in the craft world for about two-and-a-half years.” What is the first cocktail that you remember that turned you on to making this a profession? An Old Fashioned. But not my early ones, because those were very misguided attempts. When I was taught how to properly make one, it opened my eyes to a whole new world. What are the top three spirits everyone should have in their home bar? I’d have to say whiskey, gin, vermouth. What’s your recommendation for just one cocktail that everyone should know how to make? An Old Fashioned, the first drink that started me down the road to craft cocktail making. Old Fashioned Ingredients: 1 sugar cube 2-3 dashes Angostura bitters 2 ounces bourbon or rye whiskey 1 strip of orange peel 1 strip of lemon peel Ice for stirring Directions: Douse sugar cube with Angostura bitters and muddle in an Old Fashioned glass. Squeeze and express one orange and one lemon peel into glass. Add bourbon or rye. Stir with ice (preferably one large cube) until chilled. For a twist: I like to play with variations on proportions and ingredients. If you change the type of bitters you use, it always provides an interesting new approach to the cocktail, i.e., mole bitters in the Old Fashioned (in which case you would want to use bourbon, not rye, and use only orange peel).