Cocktails With Friends

S2 E42 Hotline Pot-pourri In this “Hotline Pot-pourri” edition, Bob Cutler tells of the technical mishap that almost derailed his Mangy Moose episode, fields a listener question about expanding Apres culture beyond skiing, and candidly explains why he doesn't serve CBD or THC cocktails—despite their popularity and legality in Maine—citing safety and simplicity as guiding values at Novio's and Birdies. Key Topics Adventures In Podcasting Bob recounts how a major technical mistake in Jackson Hole left only one microphone recording. With no usable track of his own voice, he and his producer reconstructed the episode from memory and transcription. It became a showcase of podcast resilience and production creativity. Apres Culture as a Year-Round Mindset Listeners resonated with the idea that Apres isn't just for skiing. Bob builds on that, pointing to the celebratory nature of golf outings and community events as new frontiers for Apres vibes. With partnerships like WildMane and branding elements like “Chip,” this mindset is expanding into warmer months. Ethical Concerns Around Cannabis in Hospitality Despite the legal standing of CBD and THC drinks in Maine, Bob takes a cautious approach. As a bar and beverage licensee, he feels uncomfortable serving these products due to unknown interactions with alcohol and public perception. His decision to abstain reflects his emphasis on safety and simplicity for staff and guests alike. Episode Index [01:30] The Mangy Moose episode was nearly lost due to a recording mishap—only Kat's mic worked. Bob's producer recreated the episode using transcripts and overdubs. [04:10] Bob praises the Apres culture and hints at future events or collaborations celebrating “Apres Everywhere,” including summer golf vibes with Chip the pineapple. [06:00] A listener asks about cannabis cocktails—Bob admits he's never used THC and shares concerns about combining it with alcohol, even though it's legal. [07:15] Birdies legally could sell CBD cocktails, but Bob and the team opted out, worried about reactions and responsibility in public settings. [09:00] Bob supports adult choice when it comes to infused drinks but doesn't want his staff to manage unpredictable situations involving substances they can't fully control.  

S2 E41 Forgive Me, Father Bill Father Bill Labbe, a longtime friend of host Bob Cutler, joins this heartfelt and hilarious episode of Cocktails with Friends. Their friendship began in 2012 with a disagreement over student-athlete schedules and Sunday Mass, and has since grown into a bond grounded in mutual respect, candid conversation, and plenty of good-natured ribbing. Father Bill reflects on his calling to the priesthood, his journey through seminary, and the unique spiritual and emotional support he provides to others. Key Topics True Confessions: The Real Purpose of Confession Confession isn't a ritual for quick forgiveness — it's a space for people to speak what's been weighing on them. Father Bill describes how saying something aloud removes its power, allowing people to heal. His approach is pastoral, not transactional, encouraging both grace and growth. Friendship Across Differences Bob and Father Bill show how two people — a priest and a Jewish bartender — can develop a genuine friendship built on humor, honesty, and deep respect. Their playful jabs and serious conversations demonstrate the power of connection beyond labels or beliefs. Faith, Mental Health & Emotional Honesty Father Bill emphasizes that faith isn't a replacement for therapy, and he often refers people to professional counselors. His goal is to support holistic well-being — emotionally, spiritually, and mentally — by recognizing his role as one part of a larger care system. Episode Index [5:50] Father Bill didn't always want to be a priest — he used to skip church, hit Krispy Kreme, and grab a bulletin to fool his mom. [11:35] Confession isn't a shortcut to forgiveness — it's about release, healing, and shedding the shame that keeps people stuck. [17:40] “The puck's in the net.” A former UMaine goalie gave Father Bill a metaphor he uses often in confession: don't dwell on the past — prepare for what's next. [21:05] A bizarre moment in the confessional involved a woman claiming affairs with royalty and the Kennedys — and Father Bill thought he might get shot. [43:40] The episode wraps with Father Bill and Bob reaffirming their friendship — and joking about missing invitations, Jewish guilt, and their shared love of sarcasm.  

S2 E40 RADIO Daiquiri Inquiry Bob Cutler of Novio's Bistro teaches listeners how to make a fresh strawberry daiquiri and a creative strawberry-rhubarb daiquiri during a fun, spring-themed episode of Cocktails with Friends on the George Hale Ric Tyler Show. He explains the classic daiquiri build, how to modify recipes with different spirits, and emphasizes that making simple syrup at home is easy. Bob shares his love for “pink drinks,” laughs with George about prom memories and gin fizzes, and invites listeners to celebrate the Kentucky Derby Watch Party at Birdie's at Bangor Muni!  Key Topics The Versatility of the Classic Daiquiri Build - A classic daiquiri is a launchpad for endless creativity. Bob shows how swapping out spirits, syrups, or fruits can quickly turn one drink into dozens. Mastering this basic build gives home bartenders the confidence to experiment and have fun. The Importance of Using Fresh Ingredients - Fresh ingredients make cocktails shine. Bob stresses that fresh-squeezed citrus and homemade simple syrup always taste better than store-bought versions. A few extra minutes of prep delivers huge flavor payoffs. Having Fun and Being Creative Behind the Bar - Cocktail-making should be fun, not stressful. Bob's playful approach reminds listeners to stay relaxed, try new ideas, and enjoy the process. The best cocktails come from creativity and a good attitude. Episode Index [00:00-02:30]: Bob introduces the build of a classic daiquiri — ONE AND A HALF ounces of spirit, THREE-QUARTERS ounce of citrus, THREE-QUARTERS ounce of sugar — using Courtney's homemade strawberry syrup. [03:00-06:00]: Bob creates a second cocktail, a strawberry-rhubarb daiquiri, using farmer's gin, Giffard strawberry liqueur, and Doladira rhubarb amaro. [06:00-08:00]: Bob explains cocktail modifications — swapping spirits like gin to tequila creates a margarita-like drink, and changing citrus changes the vibe. [08:00-09:30]: Bob stresses that homemade simple syrup is easy, cheap, and way better than bottled syrups for home bartenders. [09:30-End (~11:00)]: Bob and George joke about pink drinks, share memories like ordering gin fizzes at prom, promote the Kentucky Derby party, and remind listeners to check out Cocktails with Friends.  

S2 E39 Abe Furth & Chip's Pineapple Fascination Abe Furth of Orono Brewing joins Bob Cutler to talk about Wild Maine's new pineapple seltzer, how après ski and après golf share the same spirit, and why their seltzers—vodka-based, unsweetened, and Maine-made—have exploded in popularity. With the new flavor set to launch at Birdies and beyond, they celebrate collaboration, local pride, and products that help summer go down easy. Key Topics The Business of Fun – Creating a crushable, social beverage that fits ski season, golf season, and every occasion in between. Seltzer Strategy – Why vodka-based, unsweetened seltzers with natural flavors work—and how Wild Maine found its voice and audience. Local Roots & Branding – From Wyman's blueberries to golf-course launches and the cartoon charisma of “Chip,” it's all about Maine-made joy. Episode Index (1:05) Bob and Abe toast with spring whiskey cocktails and strawberry puree, discussing crushable drinks and classic builds. (6:40) The journey from Woodman's to Orono Brewing Company, and why squeezing fresh juices changed Orono's cocktail game in 2005. (13:30) Wild Maine's rise: how seltzers became a third of the business and why they're made with vodka, no sweeteners, and real Maine water. (22:00) Launching pineapple Wild Maine at Sugarloaf's Reggae Fest and previewing a new summer golf version featuring Chip the golf ball. (37:50) Bob and Abe reflect on learning golf as adults, how it mimics the joy of skiing, and why golf with friends (and seltzer) makes every day a win  

S2 E38 Hotline | Batching & Shoulder Season Sippers  In this Hotline Edition, Bob breaks down how to batch cocktails like a pro using the classic 2-1-2 formula and gives three easy summer batch options: the Manhattan, Negroni, and Boulevardier. He walks listeners through how to pre-dilute, store, and serve. From stout-and-bourbon espresso martinis to mezcal split-base margaritas and springtime gin drinks with ginger beer, the episode is packed with flavorful ways to plan ahead, simplify hosting, and stretch beyond your cocktail comfort zone. Key Topics Batching Techniques – Pre-portion, dilute, and store cocktails for streamlined service. Flavor Expansion – Moving from bourbon to mezcal and gin using split bases. Seasonal Sippers – Spring-leaning cocktails featuring berries, ginger beer, and fresh citrus. Episode Index (0:50) Batching 101: Use the 2-1-2 recipe and add 20% water for proper dilution. (2:10) Recommended batchable cocktails: Manhattan, Negroni, and Boulevardier. (3:55) Stout + bourbon = a knockout espresso martini with chocolate or tiramisu liqueur. (5:15) Mezcal–bourbon split margarita and gin daiquiri offer new routes for whiskey lovers. (7:00) Shoulder season sippers: bourbon or tequila + berries + ginger beer = mud season magic.  

S2 E37 Teddy Collins Teddy Collins, beverage director at Miami's Habibi and Kiki on the River, joins Bob Cutler to talk about his journey from barback to cocktail curator. He reveals his signature builds, including the Moroccan Margarita and a jasmine daiquiri served in a Moroccan bowl on a flying carpet coaster, and emphasizes a love of balanced builds, unique vessels, and immersive guest experiences. Teddy's cocktails are driven by cultural storytelling, seasonal flavor, and hospitality know-how—with the Miami sunshine and international vibes front and center. Key Topics Cocktail Builds with a Story – From jasmine daiquiris to fat-washed bourbons, Teddy crafts drinks that reflect memory, place, and flavor. Visual and Aromatic Engagement – Vessels matter: Moroccan bowls, fish glasses, and flying carpet coasters turn drinks into moments. The Mentor Mindset – Teddy's focus on balance, teaching foundational technique, and passing along passion to new bartenders fuels Miami's cocktail culture. Episode Index [06:00] Teddy shares his backstory—from Rhode Island to South Beach nightlife—and how working his way up from a barback shaped his perspective on service and showmanship. [09:00] The Moroccan Margarita tops the list at Habibi, with other cocktails reflecting local and global influences, including pistachio orgeat and jasmine daiquiris. [13:00] Teddy's builds follow a 2-¾-¾ citrus-sugar-spirit balance; he emphasizes adapting ratios based on spirit profiles and liqueur sweetness. [15:00] Miami's spring flavors feature fresh herbs, tropical fruits, and collaborations with chefs, allowing the bar menu to evolve with culinary inspiration. [26:00] His ultimate goal: make each drink a story, elevate the guest experience, and pass on knowledge to the next generation of bartenders.  

S2 E36 How Do You Spell Daiquiri? Bob Cutler stirs up conversation—and two types of whiskey—on the George Hale Ric Tyler Show on VOM, trading his promised topic of daiquiris for a spirited lesson on toasted, finished, and flavored whiskeys. Bob shares Michter's Toasted Barrel Bourbon and a maple-infused bourbon from Preservation Distillery to explain how barrel treatments and additives change a whiskey's profile. Bob vowed to return and properly celebrate daiquiri season. Key Topics Toasted vs. Flavored Whiskey – What the labels really mean and how they affect flavor and aging. The Anatomy of a Daiquiri – Even though it wasn't made, Bob explained the three-part daiquiri build. Responsible Drinking Culture – Bob's personal philosophy on alcohol, including why he skips St. Patrick's Day. Episode Index [-02:30] Daiquiri Detour Bob introduces the “daiquiri” episode, only to quickly pivot into whiskey talk based on customer confusion. [~5:00] Toasted He pours Michter's Toasted Barrel Bourbon, explaining the difference between toasting and charring barrels. [~13:00] Finished Bob shifts to Preservation Distillery's maple-finished bourbon, describing how it blends natural syrup with high-proof whiskey. [~18:00] Taste Testing A live tasting reveals the warmth and complexity of both whiskeys—delighting Rick and Andy. [~22:00] Spelling Lesson Bob spells “Daiquiri” aloud, promises to make it next episode, and promotes the Cocktails with Friends Hotline.  

S2 E35 Madam Secretary Bob Cutler welcomes Maine Secretary of State Shenna Bellows to the Bistro for a convo about Real ID, the switch from Maine's Chickadee to the Pine Tree license plate, and America's upcoming 250th birthday celebrations. Bellows provides insight into Maine's stance on privacy, the regulation of vanity plates, and the importance of bipartisan community efforts. They discuss Paul Revere's ride, Maine's role in early American history, and a new cocktail featuring local ingredients that could officially represent the state! Key Topics Maine's Real ID Transition and License Plate Changes and the impact of federal regulations and how Maine is adapting. Historical Commemorations and Maine's Role in American History, including Paul Revere's ride to Benedict Arnold's march and how Maine's rich past plays into its present. Crafting the Ultimate Maine Cocktail: Exploring how local flavors can define what Bob think should be Maine's official drink. Episode Index [00:02:30] – Real ID and Maine's Resistance Bellows explains Maine's historical opposition to Real ID due to privacy concerns, how federal pressure led to compliance, and what Mainers need to do before the May deadline. [00:10:45] – Taming Naughty License Plates Maine is retiring the chickadee plate, replacing it with a pine tree version, and enforcing stricter vanity plate regulations, sparking mixed reactions among residents. [00:20:10] – Paul Revere and America's 250th Birthday Statehouses nationwide will commemorate Paul Revere's ride by lighting two lanterns on April 18th, tying Maine into the broader national celebration. [00:32:15] – The Power of Community and Bipartisanship Bellows and Bob discuss how Mainers work together beyond party lines, emphasizing shared goals like education, infrastructure, and local business support. [00:40:50] – Creating Maine's Signature Cocktail Bob and Bellows brainstorm a drink that captures Maine's essence, considering ingredients like Blue Baron gin, Wyman's blueberry syrup, and fresh lemon juice.  

S2 E34  Hotline | Capris Pants, Golf & Women's Whiskey Bob Cutler takes on listener questions in this Cocktails with Friends Hotline episode, covering the coming Spring and seasonal Old Fashioned variations, the May 5th reopening of Birdies at Bangor Muni, and upcoming women-focused whiskey events at the Bistro. Bob reassures one caller that spirit-forward drinks can stay in the mix year-round with small tweaks -- no matter what you're wearing for pants, Birdies' Derby Party on May 3rd, and teases an April Scotch tasting at Novios!  Key Topics Seasonal Cocktails – Adapting heavy-spirited drinks for warmer weather without sacrificing flavor. Birdies' Return – New menu, big events, and why Bangor's golf bar is the place to be. Whiskey for Women – Encouraging women to explore whiskey through fun, educational events. Episode Index [00:45] – Old Fashioned for Spring? Bob says no need to switch to flowery drinks—just tweak your recipe with wheated bourbon or fruit liqueurs. [04:30] – Birdies Returns! The golf course bar reopens May 5th with a Derby Party on May 3rd, featuring margaritas on draft and new craft beer. [08:15] – Women & Whiskey Events: Novio's launches monthly whiskey tastings for women, covering Scotch, Japanese, and American whiskey. [10:50] – Bartending Pet Peeves: Bob playfully criticizes the return of Capri-length cut-offs and defends spirit-forward spring cocktails. [14:20] – Hotline Reminder: Listeners can call 207-814-0177 with cocktail questions for future episodes.  

S2 E33 Coast Brewing Cocktail Creations In this episode of Cocktails with Friends, Bob Cutler calls (and wakes up) Aidan Merritt, the creative force behind the cocktail program at Coast Brewing in Charleston, South Carolina. Aidan shakes the sleep from his eyes to share his philosophy on crafting high-quality, affordable cocktails in a brewery setting, highlighting his seasonal menu, thoughtful spirit selection, and weekly $8 “Sunday Funday” experimental drink. Bob raves about the brewery's welcoming atmosphere and Aidan's ability to blend craft beer culture with top-tier mixology. The episode wraps up with an invitation to visit Charleston and experience Coast Brewing's balanced approach to both beer and cocktails. Key Topics Balancing Beer & Cocktails in a Brewery – How Aidan integrates high-quality cocktails into a traditionally beer-focused environment. Seasonal & Experimental Cocktails – The impact of changing menus and the creative freedom behind Sunday Funday specials. Cocktail Accessibility & Pricing – The philosophy of keeping cocktails reasonably priced while maintaining quality. Episode Index (00:45) – Aidan Merritt, bartender at Coast Brewing, is redefining what a brewery bar can offer by crafting top-tier cocktails at accessible prices. (06:20) – The Sunday Funday cocktail special allows Aidan to experiment with new flavors, offering a unique $8 drink each week. (13:05) – Coast Brewing successfully integrates a full cocktail program alongside its craft beer, attracting both beer lovers and cocktail enthusiasts. (22:40) – Aidan prioritizes affordability and availability when selecting base spirits, choosing Old Grand-Dad for bourbon and Lunazul for tequila. (35:10) – Bob encourages listeners to visit Charleston and experience Aidan's cocktails firsthand, praising Coast Brewing for offering something for everyone.  

S2 E32  Novio's Radio | Ring My Bell Bob Cutler shakes things up on Cocktails with Friends by introducing the Bell Shaker, a handbell-shaped Prohibition-era cocktail shaker, and using it to craft a Passion Fruit Daiquiri. He discusses cocktail trends, including the Paper Plane as 2025's Drink of the Year and the Espresso Martini craze possibly linked to Sabrina Carpenter's hit song. Bob also helps break down the top 10 most popular cocktails in the U.S., with Margaritas taking the top spot. Bob encourages listeners to experiment with different base spirits, calls for future Paper Plane mixing in the studio, and invites listeners to call the Cocktails with Friends Hotline for drink-related questions. Key Topics The Bell Shaker: A throwback to Prohibition-era mixology with a unique design. Cocktail Trends: Why the Espresso Martini peaked in 2024 and what's next with the Paper Plane. Top 10 Cocktails in the U.S.: Breaking down the most popular drinks and what makes them iconic. Episode Index (0:45) – The Bell Shaker: A Prohibition-Era Inspired Bar Tool A cocktail shaker shaped like a handbell, both functional and decorative. Shakes and strains through the handle, making it a unique conversation starter.   (3:30) – Mixing the Passion Fruit Daiquiri Ingredients: Dominican rum, Passoã passion fruit liqueur, simple syrup, lime juice. Shaken, not stirred—served in a coupe glass (or a plastic cup, if necessary).   (10:12) – Cocktail Trends & The Paper Plane The Espresso Martini dominated 2024, fueled by pop culture references. The Paper Plane is forecasted as 2025's “it” cocktail—equal parts bourbon, Aperol, Amaro Nonino, and lemon juice.   (16:40) – The Top 10 Best-Selling Cocktails in the U.S. Margaritas reign supreme, followed by Martinis, Mojitos, and Old Fashioneds. Negronis, Daiquiris, and Bloody Marys also make the list.  

S2 E31  Ain't No Party Like A Moose Party! Bob Cutler sits down at the Mangy Moose in Jackson Hole with events coordinator Kat Gentleman to talk about the bar's rich history, its legendary après-ski scene, and how locals and tourists seamlessly mix in Jackson. They explore trends in the cocktail world, from mezcal's rise to the Paper Plane's projected dominance in 2025, and discuss how Jackson's service industry shifts between summer and winter seasons. Kat shares insights on hosting events, why Wyoming whiskey is a top seller, and how the Mangy Moose continues to attract skiers, celebrities, and industry insiders alike. Key Topics The Après-Ski Culture of Jackson Hole: Why locals and tourists share the same experiences at the Mangy Moose. Cocktail Trends in 2025: Mezcal's growth, NA options, and why the Paper Plane is poised to take over the industry. Jackson's Hospitality Scene: How restaurant and bar workers navigate seasonal shifts and find long-term success in the industry. Episode Index (1:00) – The Mangy Moose: A Legendary Après-Ski Bar: Founded in 1967, the Mangy Moose is a must-visit for tourists and a favorite of locals, blending both seamlessly. (6:45) – Wyoming Whiskey & Cocktail Trends: Wyoming Whiskey's signature sage note comes from wild sage growing near the distillery. The Paper Plane is forecasted as 2025's cocktail of the year, while mezcal and NA options are on the rise. (14:38) – Jackson's Hospitality Industry: A Seasonal Hustle: Many workers chase either ski season or summer tourism, switching jobs or locations depending on the time of year. (22:00) – Celebrity Sightings at the Mangy Moose: Stars like Rob Lowe, Nikki Sixx, and Reese Witherspoon frequent the Mangy Moose, but in Jackson, they're treated just like everyone else. (28:07) – Hosting Events at the Mangy Moose : From cocktail competitions to bachelor parties and corporate gatherings, Kat ensures every event is unforgettable.

S2 E30 Hotline | 2025 Trends Bob Cutler answers a hotline question about what cocktails will trend in 2025, pointing to the Paper Plane as the likely cocktail of the year due to its consistent recipe and balance. While Espresso Martinis remain popular, bartenders are experimenting with mezcal and bourbon twists to keep them fresh. Beyond that, Bob highlights the growing influence of miso-infused cocktails, tea-based drinks, and the continued rise of mezcal, reflecting broader shifts in drinking habits. The key takeaway? Watch grocery store trends for clues to cocktail culture shifts, and support your favorite drinks, bars, and brands with positive word-of-mouth and reviews. Key Topics The Decline of Creamy Cocktails & Espresso Martini Evolution: Why bartenders are pushing for new variations. The Paper Plane's Rise as the Cocktail of the Year: What makes it so balanced, easy to replicate, and universally enjoyable. What's Next in Cocktail Culture: The rise of miso, tea-based drinks, mezcal, and shifting industry trends. Episode Index (0:57) – Espresso Martinis Are Evolving: While still popular, variations using mezcal and bourbon are emerging as bartenders innovate to keep the drink fresh. (1:41) – The Paper Plane Will Dominate 2025: This equal-parts whiskey cocktail (bourbon, lemon juice, Aperol, Amaro Nonino) is projected as the next major trend. (9:45) – Miso and Tea-Based Cocktails Are on the Rise: Expect to see miso-infused drinks and tea-based cocktails (both hot and cold) as new flavor profiles enter the mainstream. (10:47) – Mezcal is the Next Big Spirit: As whiskey trends slightly down, mezcal and tequila continue their rapid rise, bringing more smoky and complex cocktails into the spotlight. (20:37) – Cocktail Trends Follow Grocery Store Trends: As tea grows in popularity as a consumer product, expect tea-based cocktails to flourish in bars.  

S2 E29 Is The Sky Really Falling? Bob Cutler and Justin Frezell dive into the changing landscape of Maine's craft beverage and restaurant industry, tackling everything from bar closures to shifting drinking habits and the impact of the economy on local businesses. They discuss how breweries are struggling to maintain momentum, how younger drinkers are spending more on premium products but consuming less overall, and why restaurants are seeing smaller group reservations. The key takeaway? Support what you love—whether it's your local wine shop, craft brewery, or favorite bar. Positive word-of-mouth and online reviews matter and can help keep businesses thriving. Key Topics Why Maine's Restaurant & Bar Scene is Shrinking: A breakdown of economic pressures, shifting demographics, and consumer behavior impacting the industry. Craft Beer's Challenges in 2025: How saturation, competition, and changing consumer preferences are reshaping Maine's once-thriving craft beer scene. The Role of Customer Support & Advocacy: Why leaving positive reviews, recommending businesses, and word-of-mouth marketing are crucial for survival in today's industry. Episode Index (1:00) – The Struggles of the Industry: Restaurants and bars are closing at a rapid rate, with Facebook comment sections full of blame—but the reality is far more complex. (9:20) – Maine's Brewery Boom is Slowing: The state once had the most breweries per capita, but now overexpansion, changing drinking habits, and market saturation are taking a toll. (10:47) – The Rise of Selective Drinking: Younger generations drink less but spend more on premium options, driving demand for high-quality wines, spirits, and cocktails. (17:08) – The Power of Shared Experiences: People don't remember a soda they had, but they remember a great bottle of wine shared over a memorable dinner with friends. (25:30) – Advocacy Keeps Businesses Alive: If you love a bar, restaurant, or brand, talk about it! Positive reviews and word-of-mouth help keep these businesses thriving in an increasingly tough market.

S2 E28 Radio | Oh Captain! My Captain! Bob Cutler joins George Hale & Ric Tyler with guest Captain Jim Settele to explore non-alcoholic and low-ABV cocktails. Bob introduces a tequila-alternative margarita and discusses how non-alcoholic spirits are gaining popularity for those looking to moderate their drinking. Jim, initially skeptical, is convinced by the depth of flavor, while George—known for his hesitant tastings—declares it “not bad.” The conversation dives into the importance of dilution, the art of balanced mixology, and creative ways to use non-alcoholic spirits without losing complexity.  Key Topics The Evolution of Non-Alcoholic Spirits: How brands like Clean Co. are reshaping the industry with full-flavored, booze-free alternatives. How to Craft a Perfect Low-ABV Cocktail: Bob's method of blending real and alternative spirits to reduce alcohol content while maintaining complexity. Why Presentation Matters in Non-Alcoholic Drinks: From glassware choice to aroma impact, Bob explains why a great mocktail is more than just juice in a cup. Episode Index (2:00) – The Rise of Non-Alcoholic Cocktails: Bob introduces the growing trend of zero-proof bars and how non-alcoholic spirits are changing the cocktail game. (3:41) – Tequila-Alternative Margarita: Bob demos a low-ABV margarita, blending tequila alternative, Mike's Hot Honey, and lemon juice for a flavorful twist. (6:45) – Balancing Alcohol & Flavor: Jim and George debate the appeal of non-alcoholic drinks, with Bob demonstrating how small amounts of real spirits enhance alternative cocktails. (10:46) – The Art of Mocktails & Dilution: The team discusses ice selection, glassware, and presentation—crucial for making non-alcoholic drinks feel like the real thing. (14:02) – Reinventing the Old Fashioned: Bob shares tips for crafting a low-ABV old fashioned using non-alcoholic whiskey, rye, and craft bitters for a richer experience.  

  S2 E27  Can We Call It Sunbury's? Bob Cutler interviews his wife, Annie, about Sunburys, her new specialty shop in Bangor, Maine, set to replace Bangor Wine and Cheese. Sunbury's will offer carefully curated wines, barware, kitchen essentials, and gourmet foods, filling a long-missing niche in the community. Annie envisions Sunburys as an inviting, everyday space with top-tier products at various price points, plus a fourth-floor tasting room for events. Bob praises her dedication and the partnerships she's building, calling Sunburys a perfect addition to Bangor's local business scene. Key Topics The Evolution of Sunburys: How the new shop transforms Bangor Wine and Cheese into a broader specialty space for wine, kitchenware, and gourmet food. The Importance of High-Quality Tools: Sunburys will offer professional-grade barware and cookware, ensuring customers buy durable, well-designed products. Community & Local Partnerships: Annie's focus on collaborating with Maine vendors, restaurants, and businesses to elevate Bangor's food and beverage scene. Episode Index (02:25) – The Vision for Sunburys: Annie's lifelong dream of creating a specialty store with high-quality wine, food, and kitchenware comes to life in downtown Bangor. (06:43) – Store Layout & Offerings: A curated wine selection, professional barware, specialty foods, and a strong emphasis on quality products for home cooks and professionals. (12:20) – The Name ‘Sunburys' & Bangor's Drunken History: A local tale of how Bangor was almost named Sunbury, but a drunk reverend accidentally renamed it. (18:45) – Fourth-Floor Tasting Room & Events: Plans for wine tastings, cocktail classes, and cooking workshops, making Sunburys more than just a retail space. (24:30) – A Proud Husband's Perspective: Bob applauds Annie for taking the leap, calling Sunburys a missing piece in Bangor's retail scene that will serve the community well.  

S2 E26  Hotline | Green Chartreuse Bob Cutler dives into the world of Green Chartreuse cocktails, sharing five recipes that highlight its complex herbal profile. He explains how to mix the Naked and Famous, Industry Sour, Last Word, and Closing Argument, emphasizing balance, shaking techniques, and spirit substitutions. Bob encourages listeners to experiment with their home bars and keep it simple while making impressive drinks. Key Topics Green Chartreuse in Cocktails – How its unique herbal profile complements both citrus and spirit-forward drinks. Mixing Techniques – The importance of shaking vs. stirring, dry shakes for egg whites, and dilution control. Building a Versatile Home Bar – Selecting spirits that work across multiple cocktails while keeping extra bottles to a minimum. Episode Index (00:58) – The Naked and Famous: A four-ingredient equal-parts cocktail featuring mezcal, Aperol, lime, and Green Chartreuse, shaken and served in a coupe glass. (04:45) – The Industry Sour: A Green Chartreuse and Fernet Branca cocktail with egg white, lime juice, and simple syrup, shaken dry first for texture. (08:50) – The Last Word: The most famous Green Chartreuse cocktail, dating to 1916, made with gin, maraschino liqueur, lime, and Green Chartreuse. (11:40) – The Closing Argument: A smoky variation of The Last Word, swapping gin for mezcal but keeping the equal-parts balance. (14:25) – Experimentation and home bar advice: Bob encourages listeners to tweak recipes by substituting spirits and playing with citrus, making cocktails of their own.

S2 E25  I'm Just Here For The Party Rich Stoner, founder of All About Après, joins Bob Culter to discuss the vibrant après-ski culture, sharing his favorite bars, foods, and cocktails while highlighting the camaraderie that defines the experience. From Cousins Bar at Mount Snow to French après traditions in Chamonix, Rich paints a picture of ski towns buzzing with energy, great music, and creative food and drinks.  Key Topics The essentials of après-ski culture: Atmosphere, food, and signature cocktails. Rich's favorite ski bars and mountains, including top U.S. spots and upcoming European adventures. The evolution of après-ski trends, from Bavarian pretzels to high-end cocktails and unique mountain experiences. Episode Index (1:57) - The origin of All About Après: Born during car rides to Vermont, the brand celebrates the food, drinks, and culture surrounding skiing. (5:16) - When does après-ski start? For Rich, it begins whenever the ski day ends—sometimes as early as 10:30 AM on bad weather days. (9:03) - What makes a great après bar: A mix of energy, vibrant bartenders, live music, and creative food menus. (14:02) - Signature drinks: Bloody Marys, margaritas, and creative cocktails like those at High West Distillery in Park City. (16:46) - Upcoming trip to Chamonix: Rich shares excitement for skiing in France and indulging in fondue, raclette, and chartreuse.

S2 E24  Novio's Radio | Consistency Matters In this lively episode, Bob Cutler kicks off the new year with a spirited on-air discussion on cocktails, New Year's resolutions, and his philosophy of perseverance, inspired by words from Command Sergeant Major William A. Cutler. Bob introduces a revamped version of the classic Boulevardier cocktail, featuring equal parts bourbon, Cynar (an Italian artichoke bitter), and yellow Chartreuse, a rare French liqueur made by monks. Throughout the episode, he shares insights on mixing techniques, the importance of ice quality, and ideal pairings for his cocktail creation. Bob's “God Hates Quitters” Boulevardier Ingredients: 1 oz Bourbon (high-proof preferred) 1 oz Cynar (Italian artichoke bitter) 1 oz Yellow Chartreuse Instructions: Combine all ingredients in a mixing tin with ice. Stir until the tin feels cold to the touch. Strain into a glass over a large, clear ice cube. Enjoy neat—no garnish required! Key Insights: Cocktail Philosophy: Equal parts cocktails like the Boulevardier are approachable, balanced, and adaptable. Mixing Tips: Stir spirit-forward cocktails to preserve their clarity and texture; shake only if the recipe includes fat or citrus. Ingredient Insight: Yellow Chartreuse brings honeyed, saffron notes, while Cynar offers herbal bitterness with a subtle sweetness. Ice Matters: Clear ice prevents flavor contamination and slows dilution, elevating the cocktail experience. Pairing Perfection: Pair the Modern Boulevardier with hearty dishes like lamb lollipops, acorn squash soup, or charcuterie with bacon jam. Episode Index (02:31) - Equal Portions Explained Bob introduces the concept of equal portions in cocktails and explores classics like the Negroni, Boulevardier, and Paper Plane. (03:06) - Spotlight on Courtney Bob praises Novio's head bartender Courtney, her expertise, and her love for disc golf, adding warmth and camaraderie. (04:02) - Cocktail Creation: Modern Boulevardier Detailed steps and insights into crafting Bob's updated Boulevardier featuring bourbon, Cynar, and yellow Chartreuse. (05:06) - Yellow Chartreuse Insights A deep dive into the rare French liqueur, its origins, and production secrets guarded by three monks. (07:05) - Ice Matters Bob discusses the importance of using clear ice for enhancing flavor and slowing dilution. (08:38) - Flavor Profile Breakdown Bob takes a sip and describes the cocktail's taste: herbal bitterness from Cynar, sweetness from Chartreuse, and woody, caramel notes from bourbon. (09:17) - Cocktail Pairing Suggestions Bob recommends pairing the Modern Boulevardier with dishes like acorn squash soup, lamb lollipops, or charcuterie with bacon jam. (12:50) - Storage Tips Practical advice on storing ingredients like Chartreuse, Cynar, and vermouth to preserve their quality.  

S2 E23 The Scramble Johnny Episode Bob Cutler welcomes Dr. Jess Riccardi, Assistant Professor and Speech-Language Pathologist, to discuss her research on head traumas and concussions in children and athletes. They explore the long-term effects of brain injuries, the risks faced by young children, and advancements in sports safety. Jess emphasizes the need for better support systems and education while training future speech pathologists. The episode blends important insights with lighthearted moments as they debate sports rivalries and whiskey preferences. Main Topics Covered: Brain Injuries in Children – Exploring the causes, impacts, and prevention of traumatic brain injuries in young children. Sports Safety – Discussing advancements like guardian helmets and the cultural shift in addressing sports-related head injuries. Professional Goals – Jess's commitment to training future speech pathologists and advancing research on brain injury recovery. Key Insights: Preventing head traumas in young children starts at home by securing heavy furniture and monitoring risks during exploratory phases. Reframing concussions as “head traumas” increases awareness of their seriousness and encourages comprehensive care. Guardian helmets in football are advancing data collection on impacts, contributing to a growing understanding of sports-related brain injuries. Episode Index (0:50) Dr. Jess Riccardi discusses her research on concussions and the long-term effects of head traumas on children and athletes. (7:00) Young children are at high risk for brain injuries from falls and accidents, often requiring years of support for recovery. (13:12) Language matters: Terms like "head trauma" or "brain injury" encourage seriousness in diagnosis and treatment over the casual use of "concussion." (18:09) Advances like guardian helmets in football help track impacts and raise awareness, though their effectiveness in preventing injuries is still studied.      5. (21:59) The University of New Hampshire rivalry persists—Black Bears prevail in sports,                while Jess humorously defends her alma mater

In this Cocktails with Friends Hotline Edition, Bob Cutler offers one listener (Eric with a "c") guidance on expanding his home bar, suggesting essentials like vermouths, orange liqueurs, Italian red bitters, and Giffard liqueurs, as well as mixers like fresh citrus and syrups. He highlights the importance of choosing personal favorites and including versatile bottles like coffee liqueur for trendy cocktails like espresso martinis. With practical advice to keep the process manageable, Bob emphasizes that building a home bar should be fun and stress-free. . EPISODE INDEX (2:25) Start with vermouths: dry for martinis and sweet for cocktails like Manhattans and Negronis. Buy smaller bottles to prevent spoilage. (3:35) Add orange liqueur (e.g., Cointreau, Grand Marnier) for margaritas and other cocktails. (3:58) Choose an Italian red bitter, such as Campari or Aperol, for Negronis and spritzes. (4:41) Include Giffard liqueurs for unique flavors like strawberry or rhubarb to add flair to classic cocktails. (6:13) Personalize the bar with ingredients for a favorite cocktail, such as absinthe for a Sazerac or Amaro Nonino for a paper plane. KEY TOPICS Building a Versatile Home Bar – Essential spirits and liqueurs to create a variety of cocktails. Personalization – Adding unique ingredients for favorite or signature drinks. Practical Tips – Managing inventory, preventing waste, and experimenting with flavors. INSIGHTS Building a home bar doesn't require dozens of bottles—focus on versatile spirits, a few quality mixers, and personal favorites to start.   Buying smaller quantities of ingredients like vermouth prevents spoilage and ensures freshness. Tools like fresh citrus and seasonal sweeteners like maple syrup can elevate simple cocktails into memorable drinks.

In this Cocktails with Friends episode, host Bob Cutler chats with branding expert Karley Cunningham of Big Bold Brand, delving into the essentials of authentic branding. Karley explains that a brand is defined by its reputation and exposure, not merely its logo or colors. Using Bob's journey with his restaurant, Novio's, as a case study, they discuss how small businesses often focus too early on visual branding elements instead of starting with core values and character. Karley emphasizes authenticity and a clear brand story as key to success, especially in tight-knit communities. The episode is a blend of branding insights, personal reflections, and practical advice for small business owners. EPISODE INDEX 1. **(0:14)** Karley defines branding as the reputation and exposure a business has, emphasizing it's more than just logos or colors. 2. **(1:05)** Bob reflects on his early branding choices for Novio's, revealing the authenticity but challenges of using his coach's signature and choosing colors based on preference. 3. **(6:02)** Karley underscores that brand strategy should start with core beliefs and values, guiding businesses on their purpose and vision. 4. **(14:17)** The two discuss the importance of a clear brand story, especially in local communities, and how reputation impacts long-term success. 5. **(20:49)** Bob shares the lessons learned about branding's influence on a business's success, acknowledging the time and money spent without a strategic brand guide early on. KEY TOPICS 1. **Defining a Brand Beyond Visuals** - Karley's insights on why brand identity should focus on core values and reputation. 2. **Authenticity in Small Business Branding** - Bob's experiences with Novio's and the importance of an authentic brand story. 3. **The Role of Community in Brand Perception** - How Bangor's close-knit community shapes the brand's impact and visibility. INSIGHTS 1. Start branding with core beliefs and values, not just visual elements, to build a stronger foundation for long-term growth. 2. Reputation and exposure together shape a brand's impact, especially in tight-knit communities where word-of-mouth is powerful. 3. Authenticity and consistency in your brand story resonate with your audience and foster customer loyalty, a crucial factor in any industry.  

In this holiday edition of Cocktails with Friends, Bob Cutler joins the George Hale Ric Tyler Show on VOM with a Banana Bread Old-Fashioned served from a High Camp Flask.  Bob shares the recipe, highlights the practicality of the flask, and entertains with humorous holiday anecdotes about family obligations and cocktail calorie myths. Between laughs, Bob emphasizes the importance of enjoying the season responsibly and introduces the Cocktails with Friends Hotline for drink advice. The episode wraps with Bob's signature blend of humor, expertise, and community spirit. Key Points  (0:53) Bob introduces the High Camp Flask, a dishwasher-safe, versatile container perfect for transporting cocktails without retaining odors or flavors. (3:34) The Banana Bread Old-Fashioned recipe: 2 oz whiskey, 0.5 oz banana liqueur, black walnut bitters, and dark brown sugar simple syrup. (7:00) Bob shares tips for making simple syrup with dark brown sugar for deeper flavors and how to store it for up to 30 days. (8:35) High Camp Flasks are a thoughtful gift for outdoor enthusiasts! (13:40) The Cocktails with Friends hotline: 207-814-0177—listeners can text or call for cocktail advice anytime. Key Topics Practical Cocktail Accessories – The High Camp flask's functionality and its suitability for holiday gatherings or outdoor adventures. Seasonal Recipes – The banana bread old-fashioned, a comforting cocktail perfect for holiday parties. Community Engagement – The Cocktails with Friends hotline as a resource for cocktail lovers to connect and share ideas. Insights A High Camp flask is a versatile tool for transporting cocktails and makes a great gift for any cocktail enthusiast or outdoor adventurer. Seasonal cocktails like the banana bread old-fashioned can elevate holiday gatherings with comforting, nostalgic flavors. The Cocktails with Friends hotline is an innovative way to engage listeners and provide personalized drink advice, enhancing the podcast's community feel.  

In this episode of Cocktails with Friends, Bob Cutler speaks with Italian winemaker Sara Veza at Josetta Safarillo Vineyard, where they explore her journey as a fifth-generation vintner producing Barolo, her sustainable vineyard practices, and the challenges posed by climate change. Sara shares her passion for wine and a cherished Vermouth recipe inspired by her grandmother, as well as the rewards of running a family vineyard with a commitment to quality and tradition. EPISODE INDEX **(1:08)** Bob introduces Sara Veza and her Josetta Safarillo Vineyard, known for producing Barolo, with a special focus on her family's five-generation winemaking legacy. **(3:04)** Sara describes her family's early winemaking shift in the 1970s, transforming from grape-growers to independent producers to create wines with a unique vision. **(8:03)** Sara explains the vineyard's commitment to sustainability, using natural cork insulation and solar panels to support eco-friendly practices. **(12:08)** She recounts her journey in creating a signature Vermouth, inspired by childhood memories and crafted with Nebbiolo grapes, balancing herbs, sugar, and bitterness. **(16:01)** They discuss climate change's impact on winemaking, with Sara noting how unpredictable weather and frosts complicate vineyard management. KEY TOPICS 1. **Family Winemaking Legacy** – Sara discusses her family's deep-rooted winemaking history, including her parents' transformation from grape-growers to producers. 2. **Sustainable Vineyard Practices** – The vineyard's eco-friendly approach, from natural building materials to solar energy, highlights Sara's commitment to environmentally conscious winemaking. 3. **The Art of Vermouth Creation** – Sara shares her personal connection to Vermouth, crafted from Nebbiolo grapes and inspired by fond childhood memories. INSIGHTS 1. **The Josetta Safarillo Vineyard balances tradition and sustainability, embracing eco-friendly innovations while preserving family winemaking methods. 2. **Sara's Vermouth recipe is both a nod to her family's heritage and an example of her unique, careful balance of flavors. 3. **Managing a vineyard amid climate change is challenging, as Sara adapts her techniques each year to counter unpredictable weather patterns.  

In this hotline edition of Cocktails with Friends, Bob Cutler answers listener questions about everything from choosing the right glassware and creating layered drinks to infusing spirits and making mocktails. He highlights the role of proper glass design in enhancing drink flavors, shares techniques for crafting stunning layered cocktails, and explains the difference between dirty and clean ice. Bob also gives tips for experimenting with spirit infusions and recommends the Spiritless brand for creating non-alcoholic options at holiday parties. The episode is filled with practical advice, humor, and encouragement to elevate your cocktail game. Special Links spiritless.com https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-make-clear-ice Key Moments 1. (0:11) Glassware matters! The design of martini, coupe, or highball glasses enhances the aroma, flavor, and presentation of cocktails. 2. (0:50) For layered drinks like a tequila sunrise, use a bar spoon to pour each layer slowly—mess-ups are a great excuse to practice! 3. (2:14) “Dirty ice” from the shaker dilutes faster than clean ice, which is preferred for slower-melting drinks like whiskey. 4. (3:30) Infuse spirits safely by using clean vessels and experimenting with complementary flavors like coffee and rye or jalapeño and mezcal. 5. (7:10) Spiritless non-alcoholic options offer a versatile way to craft inclusive mocktails or lower-proof cocktails for extended enjoyment. Key Topics 1. Glassware and Presentation – How the right glass enhances the drink's flavor, aroma, and aesthetic appeal. 2. Cocktail-Making Techniques – Tips for creating layered drinks, using dirty and clean ice, and experimenting with spirit infusions. 3. Mocktail Inclusivity – Recommendations for crafting special non-alcoholic drinks to ensure all guests feel valued at social gatherings. Insights 1. Glass design isn't just for show—it plays a crucial role in highlighting a drink's flavors and aromas. 2. Experimenting with layered drinks and infusions is a fun way to elevate your cocktail skills while discovering new combinations. 3. Inclusive entertaining means offering high-quality non-alcoholic options that feel just as special as regular cocktails.

Bob Cutler hosts Matt Bolinder, owner of the Maine-based coffee roastery Speckled Ax, in this episode of Cocktails with Friends, to explore craft coffee and whiskey pairings. From wood-roasting techniques to the flavor intricacies of espresso martinis, Matt shares the origins of Speckled Ax, his passion for coffee, and details of the annual Advent Calendar featuring unique roasts each day, giving listeners a chance to refine their tasting skills. Together, they reflect on the art of brewing and the influences shaping coffee culture, making this episode a flavorful journey for coffee and whiskey enthusiasts alike. --- EPISODE INDEX **(0:16)** Bob and Matt discuss the challenges of wood-roasting coffee and maintaining precise temperature curves to achieve the perfect roast. **(1:01)** Matt highlights Speckled Ax's partnerships, recommending a past conversation on Graining In that covers the roastery's history in detail. **(3:47)** Bob creates an espresso martini using Matt's coffee, Macallan single malt, and a dash of brown sugar, crafting a unique cocktail that bridges coffee and whiskey flavors. **(9:57)** Matt explains the Speckled Axe Advent Calendar, a popular holiday feature that offers 25 different coffee samples to help customers deepen their tasting knowledge. **(19:48)** They reflect on Starbucks' impact on coffee culture, recognizing its role in popularizing high-quality coffee while discussing the benefits of local roasting. KEY TOPICS 1. **Craft Coffee and Wood-Roasting Techniques** – Matt describes the complex process of wood-roasting coffee with Maine hardwoods, a technique that sets Speckled Ax apart. 2. **Coffee and Whiskey Pairing** – The episode highlights a coffee-whiskey cocktail, showing how both beverages can enhance each other's flavors. 3. **Evolution of Coffee Culture** – They discuss how major brands like Starbucks have changed consumer expectations and paved the way for specialty coffee shops. INSIGHTS **Wood-roasting coffee requires intense precision, as specific temperature curves bring out the best flavors in the beans. **Trying diverse coffee types, such as those in the Speckled Ax Advent Calendar, can help enthusiasts build a deeper understanding of coffee's complexities. **Brands like Starbucks may have commercialized coffee, but local roasters provide a unique craft experience that emphasizes quality over quantity.  

In this episode of Cocktails with Friends, host Bob Cutler shares humorous and insightful tales from his recent trip to Italy and France, where he explored the nuances of European cocktail culture and winemaking. From mixing his own old-fashioned on a flight to discovering the art of Aperol spritzes at French bistros, Bob's adventures offer a lighthearted look at the differences in drink-making traditions abroad, with plenty of inspiration for listeners to bring a bit of European flair to their own cocktail experiences. KEY TOPICS Bob explores the differences in alcohol standards, drink recipes, and service styles in Italy and France, adding humor to his comparisons with U.S. customs. He describes the unique conditions of the Piedmont region, especially the impact of weather on grape harvests, giving listeners a peek into winemaking challenges. Bob reflects on how his passion for cocktails influences his travels, from critiquing restaurant service to crafting drinks on a plane. INSIGHTS Listeners will discover how Europe's lower alcohol pours and ingredient choices create a distinct flavor profile in cocktails. Bob's story of Piedmont's rain-drenched vineyards reveals the intricate relationship between nature and the flavors in each bottle of wine. Bob reveals his habit of mixing his own drinks on flights when sharing a  quirky travel tip that adds humor and encourages creativity in an unexpected place.  EPISODE INDEX  **(0:25)** Bob introduces the episode, describing it as a "grass ain't necessarily greener" edition, reflecting his lighthearted take on European drinking culture.  **(1:00)** He discusses the intense rains and early grape harvest in Italy's Piedmont region, noting how weather conditions can impact the taste of local wines. -**(3:25)** Bob humorously recalls his experience with Italian cocktail "experts," sharing his surprise at the lower alcohol content in European cocktails compared to the U.S. -**(8:11)** Shifting to France, Bob highlights an exceptional cocktail experience at the Parisian bar Dirty Lemon, known for unique drinks and Lebanese-inspired flavors. **(12:24)** Bob describes his tradition of mixing old-fashioned cocktails mid-flight with his own bartending kit, adding a touch of travel-related humor to the episode. 

In this episode of Cocktails with Friends, host Bob Cutler welcomes David Fleming, Executive Editor of Whisky Advocate, to talk all things whisky and give listeners a preview of the upcoming Whisky Fest in New York City. Together, they discuss must-try whiskies, insider tasting tips, and current trends shaping the whisky world. Whether you're a longtime whisky fan or just curious, this episode offers plenty of insights and advice for savoring and understanding the nuances of whisky. You don't want to miss WhiskyFest on Wednesday, Nov. 20. Tickets are still available at whiskyfest.com/newyork   Main Topics Covered An overview of Whisky Fest NYC and what attendees can expect The evolution of Whisky Fest since 1998 and its highlights Masterclasses and exclusive pours: the VIP experience Trends in whisky: American single malts, Japanese whiskies, and Irish single pots Whisky Advocate's Top 20 list and how they select the best each year Key Insights & Takeaways Daily Tasting Builds Your Palate: David shares why regular tasting is key for developing a refined palate and suggests starting with a sip a day. Exclusive Access at Whisky Fest: VIP attendees get early access to rare whiskies like Hibiki 21, Michter's 20 Year, Hakushu 12, and Elijah Craig 18, along with intimate masterclass sessions. Trends to Watch: American single malts and Irish single pots are gaining traction and offer unique styles distinct from traditional Scotch and bourbon. About the Guest: David Fleming is the executive editor at Whisky Advocate, where he oversees content for the leading industry magazine and helps bring Whisky Fest to life, one of the most prominent whisky events globally. Known for his expertise and enthusiasm, David gives listeners an inside look at whisky trends and tips for making the most of every tasting experience. Episode Index [00:00:00] - Introduction to Whisky Advocate and Whisky Fest NYC [00:01:10] - Meet David Fleming, executive editor of Whisky Advocate [00:01:50] - Details on Whisky Fest NYC: dates, tickets, and venue [00:02:30] - Growth of Whisky Fest and whisky's rise in popularity [00:03:20] - Exploring global whiskies: Scotch, Japanese, and more [00:05:40] - VIP benefits: early access and exclusive pours [00:06:30] - Rare Japanese whiskies featured at Whisky Fest [00:08:40] - Masterclass sessions and what attendees can expect [00:09:50] - Whisky trends: American single malts and Irish single pots [00:15:30] - Insights into Whisky Advocate's Top 20 list selection process [00:20:40] - Closing thoughts: whisky tasting tips and appreciation

This is a “Hotline” edition of Cocktails with Friends where host Bob Cutler dives into listener questions on all things cocktails! From the debate over muddled fruit in Old Fashioneds to setting up a top-tier home bar, Bob shares his expertise and helpful tips to elevate your cocktail game. Bob answers questions about everything from proper spirits storage to the subtle art of balancing flavors. Do you have a pressing cocktail question? Call 207-814-0177 and leave a message for Bob. Main Topics Covered The Great Old Fashioned Debate: To muddle or not to muddle? Essentials for creating the ultimate home bar setup Creative ideas for using Irish whiskey (beyond the usual Jameson and Ginger) Tips on storing different spirits and mixers for peak freshness Troubleshooting common issues for perfecting cocktails at home Key Insights & Takeaways Consistency is Key: Whether it's avoiding muddled fruit or measuring ingredients precisely, Bob emphasizes the importance of consistency in crafting high-quality cocktails. Essential Tools & Ingredients: For a well-rounded home bar, Bob recommends must-have tools from Cocktail Kingdom and shares tips on stocking classic ingredients. Elevate Your Storage Game: Proper storage can enhance the life and flavor of your spirits and mixers—learn when to refrigerate when to leave out, and how to keep flavors fresh. Listen in and bring your cocktail skills to the next level! Cheers! Episode Index [00:00:00] - Intro to Cocktails with Friends Hotline Edition [00:00:20] - Old Fashioned Debate: Muddled fruit or no? [00:01:50] - Essential tools and gifts for a home bar setup [00:02:50] - Ideas for using Irish whiskey beyond Jamo & Ginger [00:04:10] - Storing spirits: what needs refrigeration? [00:05:30] - Troubleshooting cocktail consistency at home [00:07:30] - Outro and where to find more cocktail content

In this episode of Cocktails with Friends, host Bob Cutler sits down with Susan Baier, founder and CEO of Audience Audit, to discuss the art of thought leadership and how to share your expertise in a way that truly makes an impact. Susan shares insights from her research and experience, offering practical advice on how to authentically position yourself as a thought leader, no matter your industry. Whether you're a bartender, chef, or business owner, Susan's advice will help you turn your passion into influence. Main Topics: What it means to be a thought leader How to identify and connect with your audience The importance of authenticity and providing value upfront Key Insights: Thought leadership is about teaching – It's not just about being an expert; it's about sharing new, helpful insights that others can implement. Authenticity matters – People are drawn to leaders who are approachable, relatable, and genuine, rather than overly polished or self-promotional. Provide value before asking for anything – Being relentlessly helpful and sharing your knowledge freely builds trust and leads to long-term opportunities. About the Guest: Susan Baier is the founder and CEO of Audience Audit, a firm specializing in custom attitudinal segmentation research. She helps organizations better understand their audiences to improve engagement and grow their impact. Susan is a speaker and thought leader who brings a wealth of knowledge on how to teach, inspire, and connect with your target audience. Episode Index [00:00:00] – Introduction and catching up with Susan Baier [00:02:30] – What is thought leadership? Defining the term [00:03:50] – The importance of being authentic as a thought leader [00:05:00] – Key traits of effective thought leaders: new, helpful, and relatable [00:07:30] – The role of passion and personal point of view in building influence [00:10:00] – How to connect with a specific audience and focus your message [00:12:40] – Ways to get your message out: social media, speaking, and content creation [00:16:00] – Building your personal brand as a chef or bartender [00:19:00] – Turning rants and frustrations into thought leadership content [00:21:30] – Providing value before monetization: trust-building strategies [00:24:00] – The balance between polish and authenticity in content creation [00:27:00] – Takeaways: Be authentic, be helpful, and share your expertise

In this Halloween-themed episode, Bob Cutler brings a taste of fall with creative, seasonal cocktails, drawing inspiration from a classic How I Met Your Mother episode. Joined by guest Paul Melrose, Bob whips up the “Slutty Pumpkin,” a tequila-based drink infused with candy corn, and a luxurious Amaro Flip. Tune in for fun banter, cocktail tips, and a bit of mixology magic perfect for the spooky season!   Main Topics Covered: The backstory of the “Slutty Pumpkin” cocktail Innovative tools for mixing and batching drinks How to create an Amaro Flip using a full egg Key Insights: Learn how to infuse tequila with candy corn for a unique Halloween cocktail. Discover time-saving tools like the crew bottle for efficient batching. The Amaro Flip cocktail: a creamy, frothy treat with artichoke bitters and egg for a velvety texture. About the Guest: Paul Melrose, co-founder of Compotech, joins the show as a taste-tester and shares his love for festive drinks and innovative bar tools.   Episode Index [00:00] – Intro to the Halloween-themed episode and How I Met Your Mother inspiration [00:50] – Special guest Paul Melrose joins the show [01:30] – Bob's experience at a New York mixology event [03:00] – The “Slutty Pumpkin” cocktail: tequila and candy corn infusion [05:30] – Discussion on innovative cocktail tools like the crew bottle [09:00] – The Amaro Flip: creating a frothy, egg-based drink [12:00] – Paul's reaction and tasting notes on the cocktails [14:00] – Closing thoughts and how listeners can reach out with cocktail questions

In this fall-themed episode of Cocktails with Friends, Bob Cutler is joined by Courtney, the head bartender at Novio's Bistro, to dive into their favorite season for cocktails. From hot toddies to seasonal syrups, they share how the flavors of autumn inspire their latest cocktail menu. Get ready for cozy drinks and behind-the-bar banter as they talk about their creations, including the infamous "Slutty Pumpkin Returns" cocktail and how a simple syrup can transform your drink. Main Topics Covered The inspiration behind fall cocktail menus at Novio's Bistro The creation of the autumn simple syrup and its versatile uses Spotlight on the "Slutty Pumpkin Returns" cocktail Key Insights & Takeaways Seasonal Ingredients Shine: Discover how fall flavors like apple cider, cinnamon, and brown sugar elevate cocktails, creating warm and comforting drinks perfect for colder weather. Creative Cocktails: The "Slutty Pumpkin Returns" is a must-try—infusing tequila with candy corn adds a playful twist to a seasonal drink that keeps customers coming back. Syrups Make the Difference: An autumn simple syrup made from apple cider and dark brown sugar is a versatile addition that enhances everything from old fashioneds to mocktails. Episode Index [00:00] Introduction & Fall Vibes – Bob discusses the arrival of fall, Halloween, and a hot toddy to kick off the season. [00:50] Fall Season for Cocktails – Bob and Courtney talk about the changes in the cocktail menu and how fall inspires new drinks. [03:00] The Autumn Simple Syrup – Courtney explains how they make their autumn simple syrup using apple cider and fall spices. [05:40] Versatility of the Autumn Syrup – The autumn syrup is used in various cocktails, from old fashioneds to mocktails. [07:50] The “Slutty Pumpkin Returns” Cocktail – A seasonal favorite: tequila infused with candy corn and served with a spider ring garnish. [10:30] Cocktail Garnishes & Instagram Culture – Bob shares his thoughts on elaborate garnishes and their role in the Instagram cocktail scene. [15:00] Upcoming Cocktail Classes – Announcement of the return of cocktail classes at Novio's Bistro, with details on the sessions. [17:30] Old Fashioned Week & Courtney's Fall Old Fashioned – Courtney introduces her fall-inspired old fashioned featuring apple cider and caramel. [19:00] Closing Remarks & Teasers – Bob wraps up the episode with teasers for upcoming events and his travels.

In this "Hotline Edition" of Cocktails with Friends, Bob Cutler takes listener questions straight from the community! From crafting the perfect cocktail to impress a future father-in-law to spicing up Halloween treats for parents, Bob provides expert advice and personal insights on cocktail-making for any occasion. Whether you're hosting a party, preparing a special dinner, or just looking for the perfect drink to pair with oysters, this episode has all the tips you need. Plus, you'll hear about a signature cocktail worthy of any bourbon lover.   Do you have a question for the Cocktail Hotline? Call or text Bob at 207-814-0177.   Main Topics: Crafting the perfect scotch cocktail for an important family moment Halloween cocktail ideas for parents handing out treats Non-alcoholic drink alternatives for sober guests Bourbon cocktails for festive occasions The art of shaking drinks and perfecting ice technique Key Insights: Scotch and cranberry bitters make an excellent Old Fashioned for impressing a future father-in-law during a heartfelt moment. Offering warm cider cocktails with whiskey and spiced rum can turn Halloween night into a fun treat for adults. Shaking a cocktail properly is an art—knowing when your ice has reached the right level of dilution can elevate your drinks to the next level. Episode Index [00:00] – Introduction to Hotline Edition and listener questions [00:30] – Crafting a scotch cocktail to impress a future father-in-law [02:00] – Halloween cider cocktails for parents handing out treats [03:30] – Non-alcoholic drink options for sober neighbors [05:10] – Bourbon cocktails for a festive surprise birthday party [07:00] – The perfect cocktail to pair with oysters for a special dinner [08:30] – How to shake cocktails properly and tips on ice usage [09:50] – Closing thoughts and hotline reminders for listeners

  In this week's Cocktails with Friends, Bob Cutler goes pro at the Bangor Municipal Golf Course with Rob Jarvis, the head professional and former New England PGA Golf Professional of the Year. The pair play a few holes and discuss everything from golf course history to maintaining a healthy work-life balance, all while sharing tips on improving your golf game.   Main Topics: The history and development of Bangor Municipal Golf Course. Insights into becoming a PGA golf professional. The rise of golf post-pandemic, particularly among women and young adults. Key Takeaways: Exploring how golf is simultaneously a sport and a social experience that provides exercise, competition, and networking. Understanding the difference between a professional golfer and a golf professional, and the extensive training required to become the latter. The importance of community involvement, from veteran programs to youth initiatives, in making golf accessible for all. About the Guest: Rob Jarvis is the head professional at Bangor Municipal Golf Course. With over 30 years in the industry, Rob has earned multiple accolades, including PGA New England Instructor of the Year. He's also deeply involved in community outreach, with initiatives ranging from youth programs to veteran support through the PGA HOPE program. Episode Index [00:00:00] - Introduction and golfing setup at Bangor Municipal Golf Course [00:01:00] - Rob Jarvis' journey to becoming a PGA golf professional [00:04:00] - The history and development of Bangor Municipal Golf Course [00:06:30] - Golf course design and the importance of maintaining public courses [00:10:20] - The rise of golf post-pandemic and new leagues for women and couples [00:14:00] - Community involvement and running programs for veterans and youth [00:18:10] - Golf and environmental sustainability, including pollinator habitats [00:23:40] - Navigating challenges and rules of golf, including Rob's golf tips [00:27:30] - Growth of women's golf and creating an inclusive environment [00:33:50] - Rob's work with PGA New England and the HOPE veterans program [00:38:00] - Reflections on golf as a sport, networking, and its personal benefits

In this episode of Cocktail with Friends, Bob Cutler takes us on a journey as he crafts a cocktail worthy of becoming the official drink of Maine. Bob shares his expert cocktail tips while discussing the potential of creating a state-signature drink. With a unique combination of Maine-made ingredients like gin, blueberry syrup, and Moxie, this episode is a must-listen for anyone who loves mixology with a local twist. Main Topics Covered: The absence of an official cocktail for the state of Maine Crafting a cocktail using local ingredients like Barron's gin and blueberries The history of classic cocktails, including "Remember the Maine" Key Insights: Anatomy of a cocktail: In order to be considered a true cocktail, the drink must contain at least three ingredients, not including ice. You've got Moxie, Maine's official soft drink. Due to its unique flavor profile, it can be a key ingredient in cocktails. Remember the Maine: Having already celebrated Maine's ingredients, this cocktail is inspired by the history of the phrase "Remember the Maine."   Episode Index [00:00] Introduction and the quest for Maine's official cocktail [00:30] Discussion on Maine's unofficial drink, Allen's and whole milk [01:10] Bob returns to mix cocktails on-air at Blueberry Barons [02:00] What defines a true cocktail: the three-ingredient rule [03:00] The history of American cocktails and the influence of New Orleans [04:10] First cocktail: Blueberry syrup, Barron's gin, and Moxie [06:40] Naming the new Maine cocktail: listener suggestions [10:30] Cocktail history: "Remember the Maine" recipe breakdown [13:00] Choosing between the two cocktails as Maine's official drink [14:50] Bob's cocktail hotline and how listeners can get recipe help [15:10] Outro and call to action for listeners to share and subscribe

In this episode of Cocktails with Friends, host Bob Cutler is joined by returning guest Robert Haynes, co-founder of Hoste Cocktails. Together, they dive deep into creating high-end, ready-to-drink cocktails that elevate your drinking experience. From the intricacies of the Gold Old Fashioned to the Hoste's latest creations like the Mezcal Negroni and Perfect Manhattan, this conversation blends insights with personal stories behind each cocktail. Perfect for anyone looking to bring bar-quality drinks to their home gatherings.   Main Topics: The story behind Hoste Cocktails and their commitment to crafting premium RTD beverages. A deep dive into the Mezcal Negroni and Perfect Manhattan releases. How art and collaboration play a key role in the Hoste brand experience. Key Insights: The Art of RTD Cocktails: Learn how Robby and his team use premium ingredients, like vintage whiskeys and bespoke bitters, to craft bar-worthy cocktails at home. Elevating the Senses: Hoste Cocktails introduces a unique citrus zest atomizer to enhance the aromatic experience of their drinks. Collaborative Creativity: From working with local artists for packaging design to partnering with international spirits producers, Hoste brings together diverse talents to perfect each bottle. About The Guest: Robert Haynes is the co-founder of Hoste Cocktails, a brand known for creating ready-to-drink cocktails that rival those made by professional bartenders. With a background in hospitality and a passion for high-quality ingredients, Haynes shares how he's building a premium cocktail experience that's both accessible and luxurious.   Episode Index [00:00] Introduction: Bob welcomes guest Robby Haynes, co-founder of Hoste Cocktails. [02:30] Origin of Host Cocktails: Robby shares the brand's mission to create premium ready-to-drink cocktails. [06:10] Gold Old Fashioned: The story behind the elevated old fashioned and its premium ingredients. [10:45] Mezcal Negroni Release: Discussion on the latest Negroni, made with mezcal, custom vermouth, and mole bitters. [16:30] Craftsmanship and Art: How Host collaborates with artists and artisans to create unique packaging. [21:05] The Perfect Manhattan: Preview of Host's upcoming Manhattan release and its complex flavor profile. [27:00] Future Plans: Host's expansion with a new space in Chicago and plans for one-off cocktail releases. [32:00] Closing Thoughts: Bob encourages listeners to explore Host Cocktails for entertaining and gifting.  

This is the Hotline edition of Cocktails With Friends. Bob Cutler answers the audience's burning cocktail questions live from the deck at Bertie's at Bangor Municipal Golf Course. From perfecting cocktails for an Italian dinner party to creating low-ABV sippers for stressed-out parents, Bob dishes out advice with a side of humor.    Main Topics Covered: Ideal cocktails to pair with Italian food Techniques for shaking, stirring, and rolling drinks Low-ABV cocktails for managing stress while parenting Blue-themed cocktails for a gender reveal party Refreshing and easy-to-make cocktails for business events Key Insights: Cocktail Pairing Tips: Discover the perfect cocktail to complement your Italian-themed dinner party—featuring a Godfather cocktail with Scotch and Amaretto. Mixology Techniques: Learn when to shake, stir, or roll your drinks, and why it matters for achieving the best flavor balance. Creative Cocktail Ideas: Get inspired with low-ABV options, blue cocktails for celebrations, and romantic drinks that pair perfectly with chocolate-covered strawberries. Tune in to this episode for practical cocktail advice that's as entertaining as it is educational. Episode Index [00:00] Introduction to the Cocktail Hotline Edition [00:30] Cocktail pairing for Italian food: The Godfather [02:00] Shaking vs. stirring vs. rolling: Key mixology techniques [03:20] Low-ABV cocktails for stressed parents: Amaro drinks [04:40] Blue cocktails for a gender reveal party [06:50] Classy cocktails for business events: Aperol Spritz [08:10] Romantic drinks for date night: Espresso Martini [09:40] Closing remarks and hotline information  

In this episode of Cocktails with Friends, host Bob Cutler sits down with Joseph "Joey" Newell, the pastry chef at Novio's Bistro, as he prepares to embark on a new adventure. Joey reflects on his time at the Bistro, sharing stories of culinary creativity, personal growth, and friendships forged in the kitchen. From wrestling fandom to the intricacies of dessert preparation, this conversation is a warm tribute to a talented chef and colleague. Main Topics Covered: Joey's journey as a pastry chef at Novio's Bistro. The dynamic of working in a small, high-pressure kitchen. Memorable moments, including meeting Deb Haaland, Secretary of the Interior. Key Insights: Creativity in the Kitchen: Joey discusses the challenges and rewards of creating unique desserts in a fast-paced environment, highlighting the importance of adaptability and innovation. Building Relationships: The episode emphasizes the deep connections formed through shared passions, whether it's food, wrestling, or just daily banter in the kitchen. The Value of Mentorship: Joey reflects on how his experience at Novio's has shaped his career, underscoring the impact of supportive mentorship and a positive work environment. About the Guest: Joseph "Joey" Newell is the pastry chef at Novio's Bistro, known for his creative desserts and dedication to his craft. As he prepares to leave for a new chapter in Detroit, this episode serves as a heartfelt farewell to a key member of the Bistro family. Episode Index [00:00:00] Introduction – Bob Cutler welcomes listeners and introduces guest Joseph "Joey" Newell. [00:01:20] Joey's Journey at Novio's – Joey reflects on his experience working as a pastry chef, handling desserts, and the challenges of kitchen life. [00:03:30] Creative Process in the Kitchen – Discussion on the complexity of creating and plating desserts, including favorite recipes and kitchen hacks. [00:05:40] Timing is Everything – Insights into the meticulous timing required in a busy kitchen, balancing creativity with efficiency. [00:13:20] Meeting Deb Haaland – Joey shares the memorable experience of meeting the Secretary of the Interior, Deb Haaland, at Novio's Bistro. [00:15:30] Passion for Wrestling – Joey and Bob bond over their shared love of wrestling, discussing favorite matches and storylines. [00:17:10] Joey's Next Adventure – Joey talks about his upcoming move to Detroit, his plans, and the excitement of new culinary opportunities. [00:21:10] Farewell and Final Thoughts – Bob offers a heartfelt farewell to Joey, highlighting his contributions to Novio's and wishing him success in the future.

In My Mouth Cocktails with Friends Radio Edition Bob Cutler, host of Cocktail with Friends, takes over the airwaves at the Voice of Maine to mix up some creative and refreshing cocktails with a twist. Joined by George Hale and Rick Tyler, Bob experiments with a non-alcoholic riff on the classic Moscow Mule, dubbed the "Ukrainian Liberation Donkey." The trio delves into the history of cocktails like the Negroni and its variations, sharing tips on how to enjoy these drinks while providing plenty of laughs along the way. Main Topics Covered Mixing a non-alcoholic Moscow Mule variation The origins and evolution of the Negroni cocktail How to create different variations of classic cocktails Key Insights Cocktail Creativity: Learn how to adapt classic cocktails like the Moscow Mule into unique non-alcoholic versions, with tips on ingredient substitutions and presentation. Negroni Origins: Discover the rich history behind the Negroni, a timeless cocktail, and how it evolved from the Americano to its modern-day form. Cocktail Variations: Explore how simple changes to classic recipes, like swapping gin for bourbon, can create entirely new cocktails, offering endless possibilities for home bartenders. Episode Index [00:00:00] - Introduction to the episode and morning cocktail mix-up [00:00:40] - Non-alcoholic Moscow Mule variation: "Ukrainian Liberation Donkey" [00:04:10] - Discussing the cocktail's sweetness and flavor profile [00:04:50] - History and preparation of the Milano Torino cocktail [00:06:50] - Transitioning from Milano Torino to Americano cocktail [00:07:30] - Creating the classic Negroni cocktail [00:08:50] - Negroni variations: Boulevardier and seasonal preferences [00:12:00] - Discussion on seasonal cocktails and customer preferences [00:13:20] - Wrapping up with humor and final thoughts on cocktails About the George Hale & Ric Tyler Show The George Hale Ric Tyler Show is a morning talk radio program that blends insightful commentary with a touch of humor, covering the latest news, politics, and issues that matter most to Mainers. Hosted by the legendary broadcaster George Hale and seasoned journalist Ric Tyler, the show offers listeners a balanced and engaging perspective on current events, along with interviews, listener call-ins, and lively discussions.   

Exploring Maine's Unique Spirits with Andrew Stewart of Barrens Distillery Bob Cutler sits down with Andrew Stewart, co-founder of Barrens Distillery in Camden, Maine, to dive into craft spirits on this episode of Cocktails with Friends. They cover the origins of Barrens Distillery and the creation of seaweed-infused vodka.  Andrew shares his passion for distilling and his commitment to supporting Maine's local agriculture. This is a great episode where innovation and high spirits combine for some amazing creations. Key Insights: Supporting Local Agriculture: Andrew Stewart's dedication to using locally sourced ingredients, like blueberries and kelp, highlights the importance of supporting Maine's agricultural community. Crafting Unique Spirits: Barrens Distillery's innovative approach to distilling, including the development of a seaweed-infused vodka, showcases the creativity and experimentation involved in crafting high-quality spirits. Versatility of Gin: The episode explores the versatility of gin, discussing how different botanicals can create distinct flavors that cater to a wide range of preferences. Episode Index [00:00:00] Introduction: Bob Cutler welcomes Andrew Stewart and introduces Barrens Distillery. [00:01:00] Andrew's Background: Discussion of Andrew's roots in Scotland and his early passion for whiskey. [00:02:40] Founding Barrens Distillery: The story behind the creation of Barrens Distillery and its mission to support Maine agriculture. [00:04:30] Seaweed-Infused Vodka: Andrew explains the inspiration and process behind their unique sugar kelp vodka. [00:06:00] The History of "Proof": A brief history lesson on the term "proof" in the spirits industry. [00:07:40] Barrens' Gin Varieties: Exploration of the diverse range of gins produced by Barrens, including their popular Harbor Gin and Pink Gin. [00:14:20] Gin Boom in Scotland: Discussion on the explosion of gin production in Scotland and Europe, and its influence on Barrens Distillery. [00:20:00] Sourcing Local Botanicals: How Barrens Distillery works with local farmers to source botanicals for their spirits. [00:22:30] Collaboration with Kushnog: Details of Barrens' whiskey collaboration with Kushnog Distillery. [00:23:30] Closing Remarks: Final thoughts on Barrens Distillery's impact on the local economy and future growth plans.   About the Guest: Andrew Stewart is the co-founder of Barrens Distillery in Camden, Maine. With a deep passion for whiskey and a background rooted in Scotland, Andrew has brought his expertise to Maine, where he and his team craft a variety of spirits that reflect the local culture and environment. From gin to rum, and even a unique seaweed-infused vodka, Barrens Distillery is committed to producing exceptional products that support local farmers and the coastal economy.  

Bob Cutler fields phone calls from five “semi-desperate” drinkers in the premier episode of Cocktails With Friends Hotline. He answers queries from a “confirmed beer bachelor,” a “shoulder season sipper,” a woman seeking to break her fella from his “old fashioned” ways, a deck party hostess not bound by whiskey, and a husband happy to welcome his world hopping-honey back home. If YOU have a question for Bob, dial the Cocktail With Friends Hotline at 207-814-0177. Main Topics Covered: Cocktails for beer lovers Variations on the Old Fashioned Refreshing summer cocktails for gatherings Seasonal "shoulder season" drinks Making the perfect welcome-home whiskey cocktail Key Insights: Beer-to-Cocktail Transition: Discover how to ease into the world of cocktails with a Negroni that's tailored to your taste buds. Old Fashioned Alternatives: Learn how to play with the four basic ingredients of an Old Fashioned to create new, exciting variations. Seasonal Cocktails: Get tips on mixing up cocktails that perfectly match the mood of changing seasons, like a Manhattan with a twist of apple brandy for fall. Tune in for some spirited advice and to hear your fellow cocktail enthusiasts' questions answered on air. Do you have a question for Bob? Call or text any time. 207-814-0177. Cheers! Episode Index [00:00] Introduction to the hotline format. [00:20] Cocktail suggestion for beer lovers: a modified Negroni. [02:20] Exploring variations on the Old Fashioned. [04:40] Versatile summer cocktails for entertaining. [07:40] Shoulder season cocktails: a Manhattan with a twist. [09:40] A welcome-home whiskey cocktail: the Paper Plane. [11:30] Closing remarks and upcoming episodes.

In this episode of "Cocktails with Friends," host Bob Cutler chats with Dina Samson and Kelso Norris about their innovative and delicious contributions to the mixology scene in Los Angeles. Dina, owner of Superfine and Silicon Beach, and Kelso, a partner with Sips of Impact, share their experiences and expertise in crafting cocktails that cater to a diverse clientele. Join us as we explore the vibrant Silicon Beach area and delve into the art of mixology. Have a cocktail need? You can call or text the Cocktails with Friends Hotline and have your questions answered by the host, Bob Cutler. Call or Text 1-207-814-0177.   Main Topics Covered: Introduction to Dina Samson and Kelso Norris The concept and community of Silicon Beach Unique events and marketing activations at Superfine Partnership with Sips of Impact for cocktail creation Signature cocktails and their development process Key Insights or Takeaways:   Community Engagement: Superfine thrives by engaging with the local community through creative events like Derby parties, pizza and spirit tastings, and ice cream pop-ups. Collaborative Mixology: The partnership with Sips of Impact allows Superfine to offer cutting-edge cocktails that are both approachable and innovative, thanks to the expertise of mixologist Kelso Norris. Sustainable Practices: Both Superfine and Sips of Impact emphasize sustainability and ethical practices, focusing on family growers and small-batch spirits in their beverage offerings. About The Guest: Dina Samson is a seasoned entrepreneur and owner of Superfine and Silicon Beach. Her passion for creating vibrant community spaces and delicious food and drinks shines through in her work.   Kelso Norris is an award-winning mixologist and a partner at Sips of Impact. Her expertise in crafting unique cocktails and her commitment to sustainability make her a standout in the industry.   Episode Index [00:00:00] - Introduction: Host Bob Cutler introduces Dina Samson and Kelso Norris. [00:00:30] - Dina Samson's Ventures: Dina discusses Superfine and Silicon Beach. [00:01:30] - Silicon Beach Community: Description of the Silicon Beach area in Los Angeles. [00:02:50] - Events at Superfine: Unique events hosted at Superfine, such as Derby parties and ice cream pop-ups. [00:03:40] - Cocktail Creation Partnership: The collaboration between Superfine and Sips of Impact. [00:04:40] - Sips of Impact: Kelso Norris explains Sips of Impact and Wines of Impact. [00:06:30] - Signature Cocktails: Discussion on unique cocktails at Superfine, including the Runway Boulevardier and Garlic Not Teeny. [00:10:00] - Kelso's Background: Kelso's journey in the mixology industry. [00:12:10] - Experimenting with Flavors: Kelso talks about her approach to mixing ingredients and creating new drinks. [00:16:00] - Menu Design and Staff Training: The importance of training staff to execute the cocktail menu. [00:18:00] - Closing Remarks: Final thoughts on the collaboration between Superfine and Sips of Impact.

In this special highball edition of Cocktails with Friends, host Bob Cutler returns to the studio with George Hale and Rick Tyler for a lively mixology session. Bob introduces listeners to the versatile world of highballs, demonstrating both classic and creative twists on this simple yet refreshing drink category. From non-alcoholic mocktails to innovative cucumber and basil-infused vodka highballs, and even a spicy take on the traditional Paloma, this episode has something for everyone. Main Topics Covered: Introduction to Highballs: Definitions and basic concepts Non-alcoholic watermelon mocktail demonstration Cucumber and basil-infused vodka highball recipe Creative twist on the Paloma cocktail using hot pepper paste Differences between stirring, shaking, and rolling cocktails Key Insights or Takeaways: Highballs Simplified: Discover the basic structure of a highball and how versatile this drink category can be with just a spirit, a carbonated beverage, and ice. Non-Alcoholic Options: Learn to make a refreshing watermelon mocktail, perfect for those who prefer non-alcoholic beverages but still want something fun and flavorful. Infusion Techniques: Get tips on creating cucumber and basil-infused simple syrup, adding a fresh twist to your vodka highball. Spicy Paloma Variation: Explore a unique, spicy variation of the Paloma cocktail using hot pepper paste and rice wine vinegar for an extra kick. Mixology Methods: Understand the differences and appropriate uses of stirring, shaking, and rolling in cocktail preparation. About The Guests: This episode features lively interactions with: George Hale and Rick Tyler from VOM, who bring humor and curiosity to the mixology session. Courtney Meherk, Bob's head bartender, who previously collaborated on innovative cocktail recipes. Ted Novio, referenced for his highball expertise and humorous baseball analogies. Summary Index: Introduction and Highball Basics [00:00:00] Host Bob Cutler introduces the episode, shares his enthusiasm for highballs, and explains the basic structure of the drink. Non-Alcoholic Watermelon Mocktail [00:03:20] Bob demonstrates a watermelon mocktail, discussing the process of making watermelon simple syrup and balancing flavors with lemon and club soda. Cucumber and Basil Vodka Highball [00:10:45] A detailed explanation of creating a cucumber and basil-infused vodka highball, highlighting the infusion process and the benefits of using fresh ingredients. Spicy Paloma Cocktail [00:18:30] Bob introduces a creative twist on the Paloma cocktail, using hot pepper paste and grapefruit soda to create a refreshing and spicy summer drink. Mixology Methods: Stirring, Shaking, and Rolling [00:26:15] A discussion on the different techniques of mixing cocktails, including the appropriate use of stirring, shaking, and rolling, with examples of each method. Closing Remarks [00:35:40] Bob thanks the listeners, encourages them to try the recipes at home, and promotes the podcast's social media and website for more mixology content.

Episode Description: In this anniversary edition of Cocktails with Friends, host Bob Culler reflects on the first season's journey, highlighting memorable moments, favorite conversations, and the growth of the podcast. Join us as we look back at the past year, featuring insights from past episodes, notable guests, and exciting announcements for the future. Main Topics Covered: Reflections on the first year of Cocktails with Friends Highlights from notable guests and popular episodes Detailed discussion on Negroni Week with Anne Louise Marquis Personal anecdotes on sports and family life with Kenny Reed Cocktail experiments and the history of the Old Fashioned Interview with Jackie Summers on his hibiscus liqueur journey Women in leadership with Senator Susan Collins Musical insights from Grammy Award winner Lucas Richman Shakespeare's modern relevance with Caroline Bicks Preview and announcements for Season 2 Key Insights or Takeaways: Negroni History and Variations: Learn about the origins and evolution of the Negroni cocktail, including tips on how to batch and serve vermouth for both home and professional bartenders. Balancing Family and Passion: Hear personal stories from Kenny Reed about balancing a demanding sports career with family life, and the importance of supporting each other through successes and setbacks. Women in Leadership: Gain inspiration from Senator Susan Collins as she reflects on her career journey, the impact of role models like Margaret Chase Smith, and the importance of bipartisan collaboration. About The Guest: This episode features multiple guests from previous episodes, including: Anne Louise Marquis from Campari Group discussing Negroni Week. Kenny Reed, sports anchor and author, sharing personal stories about sports and family. Jackie Summers, the first African American to hold a distiller's license post-prohibition, discussing his hibiscus liqueur. Senator Susan Collins reflecting on her career and leadership. Lucas Richman, Grammy Award-winning conductor, sharing his musical journey. Caroline Bicks, Shakespeare scholar, discussing the modern relevance of Shakespeare. Join us as we celebrate a fantastic year of conversations and look forward to what's coming in Season 2! Summary Index: 1. Introduction and Reflections [00:00:00] Host Bob Culler reflects on the podcast's first year, initial challenges, and growth. Mentions early supporters and thanks the community for their support. 2. Notable Guests and Episodes [00:00:50] Highlights of notable guests such as Coach Steve Trimper, head bartender Courtney Meherk, and brand ambassadors. Discussion on memorable episodes and favorite conversations from season one. 3. Negroni Week with Anne Louise Marquis [00:01:20] Anne Louise Marquis from Campari Group talks about Negroni Week. Detailed history of the Negroni cocktail and its variations like Americano and Boulevardier. Organic tips on batching and serving vermouth. 4. Sports and Family with Kenny Reed [00:12:30] Conversation with sports anchor Kenny Reed on balancing sports, family, and life. Personal anecdotes about his children's athletic journeys and handling rejection. 5. Cocktail Experiments with Jake and Scott [00:19:40] Discussion on Old Fashioned Week with Lynn House, Jake, and Scott. History and variations of the Old Fashioned cocktail. Jake's humorous recount of his cocktail-making attempts. 6. A Chat with Jackie Summers [00:23:50] Jackie Summers shares the story behind his hibiscus liqueur and its cultural significance. Discussion on his journey as the first African American to hold a distiller's license post-prohibition. 7. Women in Leadership with Senator Susan Collins [00:32:50] Interview with Senator Susan Collins during Women's History Month. Reflections on her career, inspirations from Margaret Chase Smith, and bipartisan collaborations. 8. Musical Journey with Lucas Richman [00:41:50] Grammy Award winner Lucas Richman talks about his musical career and the influence of his theatrical family. Anecdotes about his custom-tailored tuxedos and his ongoing projects. 9. Shakespeare and Modern Relevance with Caroline Bicks [00:49:30] Caroline Bicks discusses her podcast on Shakespeare, drawing parallels between historical and modern issues. Insights into teaching Shakespeare in contemporary settings. 10. Season 2 Preview and Announcements [00:55:10] Exciting changes for season two, including weekly episodes and an open cocktail hotline. Introduction of a new Facebook page for better listener engagement. Closing Remarks [00:56:10] Final thanks to listeners, support from the Bourbon Lens Podcast, and encouragement to share and review the podcast.  

Cocktails with Friends Episode 30: Shark In this episode of "Cocktails with Friends," host Bob Cutler travels to Myrtle Beach to meet with Chris Hill, the bar manager at Greg Norman Australian Grill. They dive into the world of cocktails, whiskey, and the vibrant Myrtle Beach bar scene. Bob and Chris discuss everything from managing a 500-seat restaurant to creating unique cocktails that keep customers coming back. Main Topics Covered: The signature cocktails at Greg Norman Australian Grill Managing a large restaurant and staff The unique bourbon and tequila offerings Key Insights: Espresso Martini Magic: The Greg Norman Australian Grill's Espresso Martini is a crowd favorite. Made with real espresso, Liquor 43, and Grind Espresso Rum, this cocktail draws customers from far and wide. Barrel Pick Adventures: Chris shares his experience with exclusive barrel picks, including a special selection from Jefferson's Ocean program and a recent trip to Garrison Brothers Distillery. Balancing Act: Running a large-scale bar program requires balancing high-volume service with the ability to offer unique and creative cocktails. Chris emphasizes the importance of a streamlined menu that can cater to a busy environment while still offering specialty drinks. Episode Index: [00:00:00] Introduction and Overview Host introduces the episode and his trip to Myrtle Beach to visit Greg Norman Australian Grill. [00:00:20] Popular Cocktail Discussion Talk about the Espresso Martini, the number one selling cocktail at the restaurant. [00:00:40] Host Introduction Host Bob Cutler introduces himself and the purpose of his visit to meet Chris Hall. [00:01:20] Restaurant Details Chris Hall describes the size and seating capacity of Greg Norman Australian Grill. [00:02:20] Whiskey Program and Barrel Picks Conversation about the restaurant's whiskey program and various barrel picks. [00:04:00] Wine List and Customer Preferences Overview of the restaurant's wine list and the shift in customer preferences towards bourbon and tequila. [00:06:00] Introduction to Penelope Bourbon Introduction to Penelope Bourbon and the upcoming dinner event with Bourbon Lens. [00:07:00] Cocktail Program Challenges Discussion about maintaining a large cocktail program in a high-volume restaurant. [00:08:20] Garrison Brothers Honeydew Bourbon Details about the success of the Garrison Brothers Honeydew Bourbon. [00:09:00] Lower Proof Cocktails Importance of lower proof cocktails for customer enjoyment in a hot climate. [00:10:00] Myrtle Beach as a Destination Myrtle Beach as a year-round destination and balancing affordable cocktail pricing for locals and tourists. [00:11:00] Locals vs. Tourists Dynamics of serving locals versus tourists and managing customer flow. [00:12:00] Community Support Relationship between local restaurants and the importance of community support. [00:13:00] Seasonal Customer Patterns Different seasonal customer patterns, including snowbirds and regular golfers. [00:14:00] Holiday Closures Discussion on special days when the restaurant is closed for cleanup and team rest. [00:15:00] Sports Talk Fun conversation about sports, including Bill Belichick and Coach K. [00:16:00] New Cocktail Collaboration Collaboration on a new cocktail featuring Penelope Architect, simple syrup, and a custom bitter. [00:17:00] Espresso Martini Recipe Recipe and secret behind the popularity of the Espresso Martini at Greg Norman Australian Grill. [00:18:00] Barrel Picks and Partnerships Challenges and benefits of doing barrel picks and partnerships with distilleries. [00:19:00] Top Choices for Barrel Picks Chris Hall's top choices for barrel picks, including Weller and Eagle Rare. [00:20:00] Chris Hall's Bar Preferences Chris Hall's preferences when visiting other bars and the importance of trying new things. [00:21:00] Penelope Whiskey Dinner Recap Recap of the Penelope Whiskey Dinner and closing remarks; upcoming anniversary celebrations for the podcast. About the Guest: Chris Hill is the bar manager at Greg Norman Australian Grill in Myrtle Beach. With an eye for detail and a passion for whiskey and cocktails, Chris leads a team that prides itself on delivering exceptional drinks and service in a bustling 500-seat restaurant. Tune in for a behind-the-scenes look at what it takes to manage a top-tier bar program and discover some insider tips on crafting the perfect cocktail.  

Description: In this episode of Cocktails with Friends, host Bob Cutler sits down with Grammy Award-winning conductor Lucas Richman of the Bangor Symphony Orchestra. They discuss Lucas's illustrious career, from winning a Grammy to his extensive work with orchestras worldwide. Lucas shares stories from his journey in music and insights into his passion projects, including his work with the Bangor Symphony Orchestra and the Paths to Dignity project. Main Topics: Lucas Richman's Grammy-winning experience The Bangor Symphony Orchestra's history and community impact Paths to Dignity project and its outreach efforts Lucas's background and career in conducting and composing Unique stories from Lucas's life and career Key Insights: Grammy-winning Experience: Lucas shares the story of winning a Grammy for Best Classical Crossover Album and his unexpected competition against renowned musicians like Yo Yo Ma. Community Engagement: The discussion highlights the Bangor Symphony Orchestra's outreach programs, including concerts for young people and music therapy sessions in healthcare facilities. Paths to Dignity Project: Lucas explains the importance of the Paths to Dignity project, which connects cultural organizations with homeless advocacy agencies to support the unsheltered community.   Episode Index: [00:00:00] Introduction and guest list overview [00:00:30] Host Bob Cutler introduces Bangor and its community [00:00:50] Introduction of guest Lucas Richman [00:01:20] Start of the interview with Lucas Richman [00:01:50] Lucas Richman's Grammy award and the Grammy process [00:02:20] Lucas Richman's Grammy-winning album "Calling All Dawns" [00:03:40] Grammy eligibility and Lucas Richman's unexpected win [00:04:40] Lucas Richman's musical background and early exposure [00:05:30] Lucas Richman's early conducting experience and debut at Tanglewood [00:06:40] Lucas Richman's global conducting experiences [00:07:30] Bangor Symphony Orchestra's history and achievements [00:08:50] Contracted musicians and their roles [00:10:00] Community support for the Bangor Symphony Orchestra [00:10:50] Orchestra outreach programs and community involvement [00:11:20] Paths to Dignity project overview [00:12:10] Discussion on the importance of community contributions [00:13:10] Music outreach to students and healthcare facilities [00:14:30] Lucas Richman's impact on the Bangor Symphony Orchestra [00:15:30] Lucas Richman's early musical experiences and challenges [00:17:00] The significance of music as a universal language [00:18:00] Lucas Richman's unique experiences, including his first tuxedo story [00:19:00] Custom-tailored suits for conducting [00:21:30] Discussion on personal music preferences at home [00:22:30] The impact of music in Lucas Richman's daily life and family [00:23:20] Current projects: new violin concerto and writing a novel [00:24:20] Discussion on Lucas Richman's creative process and inspiration [00:26:20] Harry Potter and John Williams's music as an introduction to symphony [00:27:00] Lucas Richman's collaboration with John Williams and Star Wars in Concert tour [00:28:30] The influence of film scores on classical music appreciation [00:29:10] Lucas Richman's connections with other notable musicians and composers [00:30:00] Discussion on the creative process and its challenges [00:31:10] Lucas Richman's anagram-inspired piano piece "Such Calm Rain" [00:33:00] Closing remarks and teaser for future episodes About the Guest: Lucas Richman is a Grammy award-winning conductor and composer known for his dynamic work with orchestras around the world. He has conducted for major symphonies, taught conducting to film and TV composers, and composed several significant pieces, including the Grammy-winning album "Calling All Dawns." Lucas is also deeply involved in community outreach through his work with the Bangor Symphony Orchestra and the Paths to Dignity project.  

Ep. 28 Watermelon Sugar In this episode of "Cocktails with Friends," host Bob Cutler sits down with longtime bartender Courtney Meherg to discuss the development of several refreshing watermelon-based cocktails just in time for the summer season. Join them as they explore creative ways to incorporate watermelon into delicious beverages, perfect for enjoying in the warm weather. Main Topics Covered: The process of making watermelon water and watermelon simple syrup. Crafting watermelon-infused cocktails, including a spicy jalapeno vodka mule, a gin gimlet, and a mezcal margarita. Ideas for watermelon-based mocktails suitable for all ages. Key Insights: How to make watermelon water and watermelon simple syrup from scratch. Innovative cocktail recipes using watermelon, from vodka mules to mezcal margaritas. Tips for creating both alcoholic and non-alcoholic beverages featuring watermelon, making them perfect for any summer gathering. Episode Index [00:00:00] - Introductio:n Introduction to the episode and guest bartender Courtney Meherg of Novio's Bistro. [00:00:30] - The Concept of Watermelon Cocktails: Discussion on developing seasonal cocktails with watermelon as the main ingredient. [00:01:10] - Creating Watermelon Water and Simple Syrup Detailed process of making watermelon water and watermelon simple syrup. [00:03:30] - Vodka Mule with Watermelon and Jalapeno: Recipe and discussion of a watermelon jalapeno vodka mule with ginger beer. [00:05:00] - Watermelon Gin Gimlet. Crafting a refreshing watermelon gin gimlet for the summer. [00:06:00] - Watermelon Mezcal Margarita. Exploring the flavors of a watermelon mezcal margarita with liqueur 43. [00:08:00] - Watermelon Aperol Spritz. Brief mention of a potential watermelon Aperol spritz. [00:09:50] - Watermelon-Based Mocktails Ideas for creating watermelon-based mocktails for a non-alcoholic option. [00:10:30] - Closing Remarks: Bob's appreciation for Courtney's contribution and information on where to follow the podcast.   About The Guest: Courtney Meherg is a talented and dedicated bartender at Novios, known for her creativity and expertise in the beverage industry. Her passion for crafting unique cocktails and enhancing customer experiences makes her an invaluable team member. Tune in to hear her insights and learn from her wealth of experience in the world of mixology.  

Podcast Description: "Cocktail with Friends - Novio's Radio (Summer Sippers)" This is a special episode of "Cocktail with Friends," where host Bob Cutler takes us on a joins the George Hale Ric Tyler Show to highlight some “summer sippers.”  Main Topics Covered: Definition and history of spritzes Crafting a non-alcoholic spritz Exploring the role of bitters in cocktails Making a vibrant pink cocktail Advanced cocktail techniques for less dilution Seasonal considerations for cocktail flavors Three Key Insights: The Versatility of Spritzes: Learn about the origins of spritzes and how to craft a non-alcoholic version perfect for any occasion. Enhancing Flavors with Bitters: Discover the different types of bitters and how they can enhance the flavor profile of your cocktails and aid digestion. Seasonal Cocktail Creativity: Understand the importance of using seasonal ingredients in your cocktails and how to adapt your recipes throughout the year. Episode Index [00:00:00] - Introduction Bob Cutler introduces the special edition live from the George Hale Rick Tyler Show. [00:00:40] - Understanding Spritzes Definition and brief history of spritzes. Introduction to the non-alcoholic spritz for George. [00:01:40] - Aperol Spritz and Alternatives Detailed discussion on Aperol Spritz and its ingredients. Comparison of Aperol with Campari and Select bitters. [00:03:20] - The Role of Bitters in Cocktails Explanation of how bitters enhance flavor and aid digestion. Introduction to Allen Whale Bitters, Bob's own brand. [00:05:40] - Making a Pink Cocktail Recipe and preparation of a pink cocktail using Limoncello and passion fruit liqueur. Addressing the stigma around pink drinks. [00:08:30] - Advanced Cocktail Techniques Techniques for making cocktails with less dilution. Introduction to Barron's Gin and its local roots. [00:11:30] - Seasonal Cocktail Considerations Importance of using seasonal flavors in cocktails. Discussion on the versatility of rosé and summer cocktails year-round. [00:13:30] - Closing Remarks Recap of the episode and appreciation for listeners. Invitation to follow the podcast on social media and leave reviews.

Episode Title: Deck Season at Birdie's In this episode of "Cocktails with Friends," Bob Cutler sits down with Matt Robinson to talk about their latest venture, Birdies—a new restaurant at the Bangor Municipal Golf Course. They discuss the importance of restaurant collaborations and how they crafted specialized cocktails for Birdies. Main Topics Covered: The inception and vision behind Birdies restaurant. Crafting a cocktail menu tailored for golf enthusiasts. The integration of local craft beer into Birdies beverage program. Strategies for effective customer engagement and service. Key Insights: Culinary Collaboration: Matt and Bob highlight the importance of collaboration in the restaurant industry, discussing how their past experiences have influenced their current practices at Birdies. Beverage Innovation: The episode provides a deep dive into the creation of a specialized cocktail menu that appeals to golfers and introduces a wider audience to innovative drinks. Community and Quality: The discussion underscores the significance of maintaining high-quality offerings and the impact of introducing craft experiences to diverse demographics, proving that location does not limit appreciation for quality. Episode Index [00:00:00] Introduction to Birdies and the new restaurant at Bangor Municipal Golf Course [00:01:00] Bob and Matt's history: From Family Dog to Novio's to Birdies [00:02:20] Matt's journey: Bissell Brothers, opening locations, and food operations [00:03:40] Moving to Portland: Standardizing operations and administrative challenges [00:05:00] Overcoming kitchen limitations and balancing operations at Birdies [00:06:00] Craft beer focus: Integrating a strong beer program at Birdies [00:07:50] Engaging customers: Sharing passion and introducing new products [00:09:00] Cocktail menu innovations: Golf-themed cocktails and simple builds [00:10:50] Signature drinks: Stories behind the “Four FORE” and “Good Good” cocktails [00:12:30] Future plans: Excitement about upcoming programs and commitment to quality [00:16:00] Challenges in food service: Managing expectations and kitchen constraints [00:20:00] Creating a unique dining experience: Combining food and beverage expertise [00:24:00] Marketing strategies: Building a strong social media presence for Birdies [00:28:00] Customer feedback: Adapting menu offerings based on preferences [00:32:00] Conclusion: Looking forward to a successful summer season at Birdies [00:34:00] Outro: Thanking listeners and promoting Birdies' social media and website About The Guest: Matt Robinson, affectionately known as Matty Rowe, Matty Two Sheets, and Matty Poors, is a longtime friend of host Bob Cutler and a seasoned professional in the food and beverage industry. His background includes managing Bissell Brothers Three Rivers in Milo and the Family Dog in Orono, bringing a wealth of knowledge and passion to Birdies.  

Episode 24: Cinco with Superbird   Introduction: Bob Cutler and guest Thomas Mauriello of Superbird talk tequila in this bonus episode of "Cocktails with Friends" for Cinco de Mayo.  They talk about tequila, tattoos, and the cultural celebration of Cinco de Mayo.   Main Topics Covered: The diverse forms and flavors of tequila from Superbird and Doladira. The creative process and strategy in the tequila industry. Personal anecdotes about tattoos and their connections to personal connections to the art and style of Superbird. Insights into the significance and celebration of Cinco de Mayo in the context of tequila. Key Insights: Depth of Tequila: Uncover the layers of complexity in tequila production and how they influence the final product's taste and character. Innovation in the Field: Learn about the innovative approaches Thomas Mauriello uses to distinguish his tequila in a competitive market. Cultural Appreciation: Gain a deeper understanding of Cinco de Mayo's relevance to tequila culture and its celebration in the U.S. and beyond. This episode is perfect for enthusiasts eager to get a behind-the-scenes look at the tequila industry, enriched with personal stories and professional insights. Episode Index [00:00:00] Introduction to Superbird Discussion of the company's ethos, logo origins from a Ukrainian tattoo artist, and the deep commitment of its founders. [00:00:50] Tequila Season Kickoff: Introduction to guest Thomas and a dive into his busy schedule leading into May, reflecting the start of tequila season. [00:02:00] Digital Speakeasy and Superbird Passion: Bob recalls how he became aware of Thomas during a digital speakeasy event and their shared interests in wrestling, boxing, and tequila. [00:03:20] Superbird's Unique style: Discussion on how Superbird's style, including tattoos and personal commitment, aligns with Thomas's personality. [00:04:00] Product Line and Market Strategy: Introduction of Superbird's product lines, including RTDs (Ready-to-Drink) like Paloma and Tequila Sunrise, and their distinct features like NOM labels on cans. [00:06:15] Regulatory Advantages in Maine: Exploration of the advantages Superbird's canned cocktails have in markets like Maine due to their alcohol by volume (ABV) level. [00:07:25] Superbird by the numbers: Overview of Superbird's availability across 29 markets and the Superbird's strategy in aligning product offerings with consumer interests and regional regulations. [00:08:00] Relaunch and Product Strategy: Thomas discusses the strategy behind Superbird's relaunch and their focus on full-line tequila offerings alongside their canned cocktails. [00:09:00] Tequila Varieties and Innovations: In-depth discussion on Superbird's tequila offerings, including Blanco, Reposado, and Fuego, focusing on their unique production processes and flavor profiles. [00:13:00] Superbird Standing Out: Thomas explains how Superbird stands out with its punk rock style, engaging marketing, and consumer-focused events like tattoo sessions at bars. [00:17:00] Events and Activities: Overview of upcoming events and collaborations, emphasizing Superbird's active engagement in creating unique consumer experiences. [00:20:00] Personal Stories: Thomas shares personal anecdotes about his family's engagement with his work and the personal touch he brings to his professional role.  

The Craft of Clear Ice in Cocktails Introduction: In this episode of "Cocktails with Friends," host Bob Cutler and Brian Hanson from Knickerbocker Ice talk about the world of ice in history and cocktails. Tune in as they explore the intricate process of making clear ice and its significance in elevating the cocktail experience. Main Topics Covered: The history and technique behind producing clear ice. The impact of ice quality on the aesthetics and flavor of cocktails. The challenges and solutions in ice production for both commercial and home use. Key Insights: Technique Matters: Learn about directional freezing and why producing clear, pure ice is both an art and a science. Historical Context: Discover how Maine became a leader in the ice industry and how past innovations influence today's cocktail crafting. Practical Applications: Gain insights into the specialized needs of bars and restaurants for clear ice, and tips for enthusiasts looking to improve their home bar setups. About The Guest: Brian Hanson, a partner at Knickerbocker Ice, shares his expertise in ice production and its role in the culinary and beverage industries. With a family background in Bangor and deep roots in Maine's ice industry, Brian brings a blend of historical knowledge and practical expertise to the conversation.   Episode Index: [00:00:00] Introduction: Opening remarks about the fascination with ice in cocktails and a brief introduction of the episode's theme and guest, Brian Hansen. [00:00:30] The Role of Ice in Cocktails: Host Bob Cutler discusses the importance of ice in cocktail making with Brian Hansen, touching on historical aspects and the evolution of ice usage. [00:02:10] History of Ice Harvesting: A deep dive into the history of ice harvesting in Maine during the 1800s, its economic impact, and how Maine became a leading ice producer. [00:03:50] Modern Ice Production: Brian explains the modern techniques of ice production at Knickerbocker Ice, focusing on the challenges of creating perfect, clear ice. [00:07:00] Clear Ice in Cocktails: Discussion on the significance of using clear ice in cocktails at Novio's Bistro and other bars, including the aesthetic and functional benefits. [00:10:20] Technical Aspects of Ice Quality: Insights into how ice quality is maintained, the science behind clear ice, and the importance of using pure, filtered water. [00:13:30] Economic and Craft Aspects of Ice Making: Brian and Bob discuss the niche market for clear ice in the craft beverage industry, the economics of producing and selling clear ice, and the labor involved. [00:17:00] Customer Experience and Clear Ice: How clear ice enhances the customer experience in bars and restaurants, with a focus on presentation and taste. [00:21:00] The Future of Ice in Cocktails: Speculations and hopes for the future of ice in the cocktail industry, including the role of clear ice in elevating a bar's reputation and customer satisfaction. [00:25:20] Whiskey and Ice: The conversation shifts to the impact of clear ice on whiskey tasting and the selection process in bars, particularly focusing on Independent Ice Company. [00:29:40] Conclusion: Closing thoughts on the importance of considering the type of ice and water used in cocktails, followed by end credits and social media plugs.