Mixing it up

Schneider's Fraise Sauvage is made of prosecco, gin, fresh lemon juice, simple syrup, and strawberry puree. [Photo provided to China Daily]

But while serving in the military in 2003, he had an accident that left him in a coma. After receiving life-saving brain surgery and having three titanium plates inserted in his skull, he was left with problems of memory and judgment.

"I went to the navy hospital, trying to heal, but nothing was working because I was so depressed."

During extensive rehabilitation he worked in a bar.

"It was a slow bar, but I was happy. It helped heal me, and it saved my life. I gradually realized being happy and doing something is the road to recovery."

Soon he realized he was cut out to be a bartender, and it took him about 12 years from the time of his serious injury until he became a globe-trotting mixologist.

"I look at myself in the mirror, and I remember what I was when I was injured and am very proud of what I see."

As a renowned bartender, Schneider exudes confidence and pride in what he does, but that all seems to be mixed with more than a few drops of humility.

"I am a servant; I serve people; every guest is different."

Talking about the inspirations he has found for new cocktails and recipes, he said he creates drinks based on the people he knows.

"I make a cocktail that can remind me of 'her' or 'him' and then tend to ask myself: Would she or he like this?"

Schneider had not been out of the US before 2007, but says he has now traveled to 40 countries, attending cocktail competitions and guest bartender programs.

"Making drinks that I love for complete strangers in a foreign place that I've never been to before - what more could I ask for?"