Booze Cruise

Mary Pickford60ml or 2oz of a white industrial rum like Bacardi or havana club45ml or 1.5oz of fresh pineapple juice7.5ml or quarter oz of Grenadine5ml or a barspoon of Maraschino liquorShake vigurously and double strain into a chilled coupette. Garnish with a maraschino cherry and a pineapple wedge if you wanna go full 90’s here.

French 7545ml Gin15ml Lemon Juice7,5ml Simple SyrupShake & double strain in a champagne fluteTop of with champagneGarnish with a lemon peel

We talk about all the corpse revivors in this episode!

BLACK RUSSIAN2oz / 60ml Vodka1oz / 30ml Coffee Liqueur Pour in a tumbler with ice cubes and done!

- Full Name : Camellia (June Baek)- Workplace : Madame Fan, JW Marriott Hotel South Beach. - Country of Legacy : Singapore- Social media account(s) : @Camellia_legacyCamellia 45ml Bacardi Carta blanca10ml St.germain Elderflower liqueur 7.5ml Rose Syrup (Any brand)1g Fresh ginger 5ml Martini Bitter15ml Fresh Lemon Juice(Cocktail coupe glass/ Muddle and Shake/ Garnish : Rose petal garnish(fresh or dried rose or bud)

Cecile works at Flying Dutchmen Cocktails in Amsterdam IG: @cecilefayn @thehourbluebacardi @flyingdutchmencocktailsTHE HOUR BLUE 45ml Bacardi Cuatro15ml Lemon Juice15ml Pineapple juice15ml Blue Curacao10ml Cinnamon SyrupSHAKE, strain over rocksGarnish with a Pineapple wedge

ESPRESSO MARTINI1.5oz or 45ml vodka½ oz or 15ml coffee liqueur¾ oz or 22ml Honey syrup 1 oz or 30ml espressoShake hard to make sure you get that perfect foam on top.Double strain into martini glassGarnish with 3 coffee beans

This interview is all about a new spirit that is in the middle of it's launch! Go fund if you're interested!https://www.indiegogo.com/projects/fortunella-kumquat-distillate#/

Name: Nicole Sykes Workplace: Satans Whiskers Country of legacy: United Kingdom Social media: @nicolesykesxo (instragram) @nicolesykesX (Twitter) LADDER50ml Bacardi Carta Blanca 30ml fresh pink grapefruit juice 5ml honey water 5ml Creme de Peche 3 dashes of orange blossom water Short shake, serve over cubed ice in a hiball, top with soda, grapefruit wedge garnish

This week we talk about the infamous Long Island Ice tea15ml Tequila15ml White Rum15ml Vodka15ml Gin15ml Triple sec20ml Lemon Juice10ml Simple syrupShake, strain in highball with icecubesGarnish with lemon wedge/wheel/zest

Gunnar Molina - Works at Medio y Medio- Uruguay - IG @gunnareltano - Facebook: Gunnar MolinaFAMA 50ml Bacardi Carta Blanca25ml Cucumber Shrub 25ml Lime Juice 3 drops Fernet 2 Cucumber Slice --Put all the ingredients in a Shaker and shake very hard, stir over ice in a small collins glass and add the 2 cucumber slice to decorate Music of this podcast by SHTEVIL ( Get you healthy dose of rock & roll on Spotify )

We are talking Aviation this week! With a little bit of added history to the drink you've never heard before. AviatonFat 1.5oz / 50ml London dry gin0.5oz / 15ml Maraschino liqueur0.75oz / 22.5ml Lemon Juice0.25oz / 7,5ml Creme the violetteShake, double strain into chilled coupetteDrop in a cherry and done.

Full Name: Keegan McGregorWorkplace: Field Guide - in Halifax, Nova Scotia, CanadaCountry of Legacy: CanadaSocial Media Account:www.pastpoets.com IG : @keeganmakescocktails https://www.facebook.com/keegan.mcgregor Past Poets1 1/2oz / 45ml Bacardi 4 YO3/4oz / 22.5ml Amontillado Sherry1oz / 30ml Poet’s Mix* (Or a classic Don’s Mix)Grapefruit SliceLime WheelGarnish with Cinnamon, Lime and Grapefruit slices.Add citrus fruit, Poet’s mix, and alcohol to collins glass, top with crushed ice and swizzle to dilute, chill, and aerate. Garnish, add reusable straw, and enjoy. In case you don’t have a swizzle stick, you can also stir with a bar spoon or chop stick ;) Or just shake and strain on crushed ice.*Poet’s Mix2 cups grapefruit juice1 cup Cinnamon syrup (1 part white sugar, 1 part cinnamon infused water)Zest of 1 grapefruitZest of 1/2 lime1/2 tsp citric acidBlitz together and strain. A quicker solution could be to just do a classic Don’s Mix : 2 parts grapefruit juice and 1 part cinnamon syrup

This week we dive into the history of the cuba libre! A simple and delicious highball that nobody ever leaves untouched. A big highball glass filled with ice cubes. Build following ingredients and done.1.5oz / 45ml Dark Cuban Rum0.25oz / 7.5ml Lime juiceTop with ColaGarnish with a lime wedge or wheel Listen to the andrew sisters singing "Rum & Cola" on repeat.

The first episode of the Bacardi Legacy Booze Cruise Cronicles. A limited series about the Bacardi Legacy competition where we are interviewing finalists all over the world. No way to launch this series with my own drink that made it to Top 3 for Belgium. ANOCHO ( By @jentegees from @thecobblerghent )60ml Bacardi Ocho15ml Red Vermouth ( Martini Rubino )10ml Red Italian Vermouth ( Martini Bitter )10ml Coffee Liquor ( Mr. Black )2 dash Chocolate Bitters ( scrappy's)Stir approx 20sec and serve over big Ice cube. Garnish with a flamed Orange peel.Sip it while thinking about all the bad moments that shaped you into who you are. Follow @anocho.legacy , #anocholegacy & #bacardilegacy to make sure you know what we're all about and how we are approaching the finals!

This week we talk about James Bond's drink in the first novel Casino Royal!60ml / 2oz Dry Gin22.5ml / .75oz Vodka10ml / .33oz (Kina) LilletShakeChilled CoupeGarnish with a Lemon zest

- Full Name : Albert C. David- Workplace : Gong Bar London- Country of Legacy : Romania- Social media account: @straw.fedora.cocktail

- Full Name : Dylan Brentwood- Workplace : Lot Six & Bar Kismet- Country of Legacy : Halifax, Nova Scotia, Canada (Atlantic Canada #dontsleeponhali)- Social media accounts@old.pal.dyl / @fromexile.legacy/ @lotsixbar/ @barkismet- Full recipe of Dylan's Legacy Drink "From Exile"FROM EXILEIn a shaker tin52.5ml Bacardi Anejo Cuatro12.5ml Genetian Root liqueur (Suze, Giffard Gentian, luxardo Bitter bianco)25ml vanilla Syrup (1:1 - one vanilla bean for every 500ml)2.5ml / 1/2tsp tahiniShake, fine strain Top with 40ml sparkling wineAdd to wine glass with ice and a lemon wheelIf time allows, garnish with a short passage of poetry on recycled paper!Go send him some love!

Miko is one of the 5 fellas that started an award winning spirits company out of a sauna and the full story is even better than this statement. Bookz&Booze was kind enough to host us for this interview and I strongly recommend swinging by when you're lucky enough to stroll through Ghent!Make sure to visit https://kyrodistillery.com/ and https://www.bookznbooze.beFollow us on IG @boozecruise_podcast so you don't miss out on anything!

This week we talk about the grasshopper, that drink everybody secretly loves0.75oz / 22,5ml cream0.75oz / 22,5ml Creme the menthe ( Tempus Fugit )1oz / 30ml White Creme the cacao ( we used Bols )0.5oz / 15ml Cognac ( any VS will do )0.25oz / 7,5ml Fernet Branca3 drops Green foodcolouring if the color is important! ( doesn't add any flavor )Dry Shake, ShakeDouble strain in chilled coupetteGarnish: Mint leaf Go check our IG at @boozecruise_podcast

Part 2 of the marathon episode with Rob Biesmans

This is the first part of a marathon episode with a mentor & friend for many hospitality professionals Rob Biesmans. Go visit him at Koks & Tales in Hasselt if you can and keep an eye open for his Big Daddy Falernum!

This week we walk you through the wonderful herbal riff on a dry Martini... The Alaska Cocktail.60ml / 2oz Old Tom Gin ( or Oude Genever )30ml / 1oz Yellow Chartreuse 2 dash Orange BittersStir for a solid 30 seconds Strain into a chilled coupe

This week we talk about the widely loved and hated classic, Blood and Sand22.5ml Cherry Heering22.5ml Sweet Vermouth22.5ml Scotch Whisky22.5ml Orange JuiceMethod: Shake hardGlassware: Chilled CoupetteGarnish: Orange Zest

Everything you need to know about the obscure nautical nephew of the negroni1oz/30ml aquavit1oz/30ml Cynar1oz/30ml Manzanilla sherry2 dash Peach bitters ( orange bitters if you have to )stir & pour over ice in a tumbler/rocks glassGarnish with a lemon zest

This week we dive a bit deeper into the Paper Plane. A very young classic that deserves all the attention as it is a crowdpleaser, yet insanely layered drink. .75oz / 22,5ml Bourbon.75oz / 22,5ml Amaro Nonino ( Amaro Montenegro does the trick too ).75oz / 22,5ml Aperol.75oz / 22,5ml Lemon JuiceShake, fine strain in coupe glassGarnish with Lemon zest or an actual paper planeIf you enjoy what we do, please keep listening, subscribe and share with your clique!

We sat down with Gregg Glass, one of the main figures in the Whyte & Mackay house, next to Richard Patterson. He's also the founder of Whisky Works, focussed on amazing small batches & progressive projects. We had this lovely chat before he gave a short masterclass and tasting @ Blacksmoke in Antwerp. Probably the most beautiful BBQ spot in Belgium.

In the first episode of TTT, we talk everything Old Fashioned. After recording this we already figured out what bar in Louisville invented the old fashioned. James E pepper was working at The Pendennis Club when he made the first real old fashioned. The Old Fashioned- 2oz / 60ml bourbon- .5oz / 15ml Simple Syrup- 2 dash old fashionedStir the drink in a rocks glass, squeeze over an orange zest The Wisco Old Fashioned- 1 big orange wedge- 1 cherry- 1 angostura soaked ice cube- 2 barspoons Raw sugar- dash of waterMuddle everything add- 2oz / 60ml bourbon( additionally add a splash of lemon juice or lemonade to add sour or sweet)

We're about to launch a short weekly podcast with information about all the classic cocktails you should know, because, who reads anymore these days? We get all the important information in a 5 minute podcast. Get smart without reading, subscribe to our channel!

Adam & James talk about their baby called "the botanist gin".

The audio file of a wonderful tasting with the founder & whiskymaker of Compass Box Whisky, Mr. John Glaser. He talks about what they do and why they do it. Please make sure you visit there website if you don't know them yet. Wonderful product, wonderful label designs and overall wonderful people if you ask me. Tasting was held at Bar Burbure, a magnificent cocktail bar in Antwerp & truly the best place to taste a couple of the compass box products when you're in the neighbourhood. Belgian distribution for compass box goes through thenectar.be , who will be able to tell you where to find everything you need if you're interested.

This week, we talked with Lennart Deddens, one of the owners of Boilermaker & one of the most passionated ambassadors for the category of Jenever in Belgium & the Netherlands. If you dont know anything about jenever, you might want to listen to this episode to get you a bit warm for this category! www.boilermaker.nl

We talked with the owner of the European Bartender School in Amsterdam, Mads Voorhoeve. The fact that the episode went over an hour is a good indicator of the value he dropped. Even got a bit of fashion advice there people! Visit: www.bartenderschool.nl www.barschool.net AND DO NOT FORGET TO CHECK OUT THESE FREE SEMINARS! It's free and it's amazing! www.ebssessions.net

We had a chat with Jurgen Nobels this week. He won his spot in the Global World Class Final in 2015 & did a bunch of other legendary gigs that made him world famous in Ghent & Belgium. He shifted gears and is putting all his energy in his draught cocktail company dorst! He tells us why we wont be probably out of a job soon! www.dorst.com Instagram: @dorst_official Instagram Jurgen: @jurgennobels

In this episode we talked with Milena & Charlotte. 2 ladies who are currently working in different bars in Amsterdam. One fairly new in the industry & the other one already a seasoned "veteran". We talked about the struggle of starting out & getting where you want to be!

We had a skype interview with Kobe Desmet aka belgianguyintequila (follow on IG) to talk about all considered agave & mexico. If you don't know anything about tequila yet, this is a must listen, if you know something about it, it still is a must listen! Due to the big time difference i might sound a bit quiet at some moments but it was 1am for me and I could not wake the roomies. IG: belgianguyintequila Appstore & Playstore : Tequila Matchmaker tequilafortaleza.com Facebook group -> Belgian Agave Association Kobe's book about Tequila & Mezcal on Amazon http://a.co/4JUm9Cs

I sat down with Lou Claessens from Seedlip to talk about the things in life but especially to talk about non alcoholic spirits and how hard or how easy it is to make people warm for this trend and product. Give them a shout on social media and check out their website www.seedlipdrinks.com IG: seedlipdrinks FB: seedlipdrinks

In this episode we talk with the global ambassador for Monkey 47 gin about different marketing, detailed branding and switching from being a bar owner to sales rep & ambassador. Hope you guys enjoy it!

This episode was recorded at the award winning W Hotel lounge in Amsterdam and is already an instant classic. We talked about the process of creating drinks, how growing up in israel influenced everything he's doing now and the "hybrid entity" bartenders are in a hospitality environment. Make sure you check out his work! www.leizgold.com @bellboy.bar on facebook @bellboycocktails on instagram https://youtu.be/-adr094k-0s

In this episode we talk to Timo Janse who has more projects going on than anybody i've met. Next to owning, Flying Dutchmen Cocktails, his own cocktail bar ( co -owned with Tess Posthumus ), he steers Amsterdam Cocktail Week, conducts the perfect serve bar convention & runs the Dutch chapter of Difford's guide. Clearly a man with no spare time at all. Still he managed to squeeze in this interview, which became in my opinion already a masterpiece for people in the hospitality! I hope you guys enjoy this chat as much as I did! If you did please leave a review or subscribe to make sure you do not miss out on any content! www.amsterdamcocktailweek.nl www.perfectserve-barshow.com faacebook: @flyingdutchmencocktails www.timojanse.com www.diffordsguide.nl Thanks to my buddy "Shtevil" to let me use his tracks in my podcast! www.shtevil.com or find media on spotify, youtube & soundcloud!

This "extra" episode is an interview with the main men from feijoa, THE bar for bartenders in Amsterdam. We talk about the importance of a team, personality, genever and a couple of different other topics. This episode aired on the same day as Episode 2 to kick off Amsterdam Cocktail Week! I hope you guys enjoy it! www.feijoaamsterdam.com Special thanks to my buddy Shtevil to let me use the songs from his new Album "stung" www.shtevil.com or find media on spotify, youtube & soundcloud!

The first ever interview from the booze Cruise Podcast with Fjalar Goud, a multiple awarded bartender who decided to take hospitality to the next level in different levels. Running companies like Collins Bar Systems & Isaac Company, he's an all around educated hospitality legend in Amsterdam, the Netherlands & far beyond. Give him a shout on social media. Isaac Academy fb: @IsaacAcademyNetherlands Insta: @isaacacademy web: www.isaac-academy.com Collin Bar Systems web: www.collinsbarsystems.com