Podcast appearances and mentions of audrey saunders

In this episode, Damian takes us on a nostalgic, neon-lit journey through the "Dark Ages of Cocktails"—a period spanning from the 1970s to the early 2000s when bright colors, sweet mixers, and questionable balance ruled the bar.You'll hear:

This is a Vintage Selection from 2006The BanterThe Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it.The ConversationThe Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns.   Audrey discusses her vision for Pegu and what inspires and motivates her (and what doesn't). The Inside TrackThe Guys are frequent guests at The Pegu Club and appreciate Audrey's mission to create a warm space with delicious libations.“When you talk about artisan, you're talking about just basic things. It's really all about balance in a cocktail, the way it would be balanced in a dish starting with a classic foundation,” Audrey Saunders on The Restaurant Guys Podcast 2006BioAudrey Saunders got into the bar business at Pete's Waterfront Ale House and met Dale DeGroff through a co-worker. After several years of learning at Pete's, Dale hired her to work at Blackbird. Then she moved on to Beacon then Tonic. In 2005, she opened Pegu Club, perpetuating the craft cocktail movement. Pegu became a favorite of those in the business and in 2009, The Pegu Club received Tales of the Cocktail Spirited Award for Best American Cocktail Bar and Saunders was nominated for American Bartender of the Year. In 2011, she was honored at Tales of the Cocktail as Best Mentor. Today, Audrey serves as a consultant for the cocktail industry, and her future plans include the establishment of a cocktail institute and think tank on their property in Washington state.Reach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Subscriber-only episodeThe BanterThe Guys sound the alarm that what's in your bottle is not what it used to be and find out Francis' favorite ice cream.The ConversationThe Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier,  his multitude of establishments and his viral video last year.  Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)The Inside TrackThe Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters.On why some love the hospitality business:“As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff,” Sother Teague on The Restaurant Guys Podcast 2024BioSother Teague worked in kitchens for 12 years and was a culinary educator. He came out of the kitchen and landed behind a couple of  bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden and Soda Club in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast. Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011. It won Tales of the Cocktail Spirited Award for Best Podcast.InfoSother's podcastThe SpeakeasyOverthrow Hospitality Concepts (including Amor y Amargo)https://www.overthrowhospitality.com/all-venues/Sother on all platforms@creativedrunkSother's bookI'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails  by Sother TeagueSother's Cocktail RecipeNap Time  1.5 oz Mezcal (I used @RosaLuna for its soft smoke) .75 oz @SuzeOfficial1 Dash @BettersBitters foamer.5 oz Grapefruit Juice .5 oz lime juice .25 2:1 syrupVigorously shake with ice to chill, dilute, and aerate. Strain into a chilled cocktail glass. Express oils from a grapefruit twist over the top and ornament accordingly.Our SponsorsThe Heldrich Hotel & Conference Center https://www.theheldrich.com/Magyar Bank https://www.magbank.com/Withum Accounting https://www.withum.com/Our PlacesStage Left Steak https://www.stageleft.com/Catherine Lombardi Restaurant https://www.catherinelombardi.com/Reach out to The Restaurant GuysNo commercials...except for this oneTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

The BanterThe Guys sound the alarm that what's in your bottle is not what it used to be and find out Francis' favorite ice cream.The ConversationThe Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier,  his multitude of establishments and his viral video last year.  Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)The Inside TrackThe Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters.On why some love the hospitality business:“As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff,” Sother Teague on The Restaurant Guys Podcast 2024BioSother Teague worked in kitchens for 12 years and was a culinary educator. He came out of the kitchen and landed behind a couple of  bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden and Soda Club in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast. Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011. It won Tales of the Cocktail Spirited Award for Best Podcast.InfoSother's podcastThe SpeakeasyOverthrow Hospitality Concepts (including Amor y Amargo)https://www.overthrowhospitality.com/all-venues/Sother on all platforms@creativedrunkSother's bookI'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails  by Sother TeagueSother's Cocktail RecipeNap Time  1.5 oz Mezcal (I used @RosaLuna for its soft smoke) .75 oz @SuzeOfficial1 Dash @BettersBitters foamer.5 oz Grapefruit Juice .5 oz lime juice .25 2:1 syrupVigorously shake with ice to chill, dilute, and aerate. Strain into a chilled cocktail glass. Express oils from a grapefruit twist over the top and ornament accordingly.Our SponsorsThe Heldrich Hotel & Conference Center https://www.theheldrich.com/Magyar Bank https://www.magbank.com/Withum Accounting https://www.withum.com/Our PlacesStage Left Steak https://www.stageleft.com/Catherine Lombardi Restaurant https://www.catherinelombardi.com/Stage Left Wineshop Reach out to The Restaurant GuysSupport the Show.To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

In this episode we sit down with Audrey Saunders to discuss how you can support your immune system all year long. She'll talk about how our daily habits affect our immune system, doTERRA products she likes to use to support her body like the Adaptiv Capsules, as well as products she likes to use to support her immune system like On Guard, DDR Prime Cellular Complex, and Lemon. This episode is sponsored by PB Restore and the Serenity Sleep System, learn more about how you can get a free, exclusive copy of the Internal Use of Essential Oils audiobook by purchasing any of these new products. If you'd like to enroll to be a doTERRA member and receive a 25% wholesale discount on all products click here.

Not long ago, we nearly lost rye whiskey. For decades, the historic whiskey was barely made in the United States, and most drinkers and bartenders had never tasted it. Just when it seemed that rye might disappear for good, a small miracle occurred. Thanks to a grassroots effort, Rittenhouse Rye became available for sale in New York and helped kick off the whisky's dramatic and improbable comeback as well as the modern cocktail revolution. On this episode of Fix Me a Drink, hosts Noah Rothbaum and David Wondrich discuss the rebirth of rye and are joined by Heaven Hill's West Coast Whiskey Educator & Ambassador Jack Choate as well as legendary bartender Audrey Saunders. So pour yourself a glass of rye and listen to this new episode of Fix Me a Drink. Cheers! Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. Please drink responsibly. This podcast is produced in sponsorship with one of our spirited partners. Podcast Editor: Alex Skjong

The guys make a new, Mojito-inspired drink from New York bartending legend Audrey Saunders.INGREDIENTS: 1.5oz/45ml AGED RUM.75oz/22.5ml LIME JUICE1oz/30ml SIMPLE SYRUP2 dashes ANGOSTURA BITTERS6 to 8 MINT LEAVES2oz/60ml BRUT CHAMPAGNE OR PROSECCOPour ingredients (except the wine) into a cocktail shaker. Shake well with ice and strain into a chilled elegant cocktail glass. Top up with the wine. Garnish with mint sprigs.Recipe via the International Bartenders Association I www.iba-world.com Hosted on Acast. See acast.com/privacy for more information.

Innovative and inspirational are the words that spring to mind when we think about the contents of this week's episode. Here's why…Our products are Savoia Orancio, a delicious, new aperitivo and the first to be made with an orange wine base. While beautifully reimagining what a premium pink gin can be is Shivering Mountain.The book we're championing is Welcome Home from the bright minds at Death & Co, New York – highly recommended for bartenders and home-tenders alike and we head over to the heart of Soho to drop into the recently- opened Atelier Coupette, a creative hub with an alternative take on exploring cocktails.As for our guest he's the embodiment of innovation, and an inspiration to drinks professionals all around the world – it's the amazing Alex Kratena. In this episode, the co-founder of award-winning bar Tayer + Elementary talks to us about his time at Artesian bar, why he loves collaborations and his latest project, Tayer Studios.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Falling Leaves60ml Alsace Riesling30ml pear brandy15ml orange curacao10ml honey syrup (1:1)5 dashes Peychaud's BittersStar anise, to garnishMethod:Stir ingredients over ice. Strain into chilled Coupe glass. Garnish with star anise.Recipe courtesy of Audrey Saunders.Atelier CoupetteSavoia OrancioShivering Mountain Premium Pink GinTayer + ElementaryTayer Studios, 7 Club Row, London E1 6JX. Open Wed-Sun 12pm-8pm until 26th November.Items also available to buy via Tayer + Elementary ShopWelcome Home by Death & CoThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

In this episode we sit down with Audrey Saunders to discuss how you can support your immune system all year long. She'll talk about how our daily habits affect our immune system, doTERRA products she likes to use to support her body like the Adaptiv Capsules, as well as products she likes to use to support her immune system like On Guard, DDR Prime Cellular Complex, and Lemon. This episode is sponsored by Lavender, learn more about how you can get a free, exclusive copy of the Internal Use of Essential Oils audiobook by purchasing a bottle of Lavender. If you'd like to enroll to be a doTERRA member and receive a 25% wholesale discount on all products click here.

Lynnette (Twitter, Instagram) got her start at the Flatiron Lounge. She has worked in many capacities across the industry and most recently ran the bar program at the Llama Inn and Llama San. Alongside bartender Ivy Mix, she co-founded Speed Rack, an all-female high-speed bartending competition designed to highlight up-and-coming women and raises money for breast cancer. She is the head of education for Bar Convent Brooklyn and is one of two bartenders featured on Masterclass, the other being Ryan Chetiyawardana (aka Mr. Lyan). In 2021, Lynnette was voted "the bartender's bartender" at The World's 50 Best Bars award show. Industry resources: Restaurant Workers' Community Foundation, Another Round Another Rally, Southern Smoke, USBGPisco varietals: Capurro, Macchu Pisco & La diablada, SUYOPisco cocktails: Pisco Sour, Pisco PunchPeople mentioned: Kelsey Ramage on art and design, Amanda Elder on digital menus, Dale Degroff, David Wondrich, Audrey Saunders, Julie Reiner, Gaz Regan. Terms you may not know: Grappa (an Italian grape-based wine), Shochu (a Japanese spirit that can be made from a host of items like sweet potato, barley, rice, and more), Bacanora (an agave distillate from the Mexican state of Sonora), Sotol (a distillate from a plant called the desert spoon. While the plant is not part of the agave family, it's flavor can be mistaken for a mezcal). Barrel aging cocktails This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Anney and Samantha discuss finding joy while sipping on a cocktail created by mixologist Audrey Saunders.  See omnystudio.com/listener for privacy information.

Have you wondered how to help people on your team reach their potential? In this episode, you'll hear from Audrey Saunders (Diamond leader featured in the 50th edition of Leadership magazine). She shares how she inspires her builders to set goals, make progress, and reach milestones.

You're listening to “From the desk of Alicia Kennedy”, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays I'll be talking to different people in food and culture, about their lives, careers and how it all fits together and where food comes in.Today, I’m talking Robert Simonson, a contributing cocktail writer at the New York Times, Punch, and other outlets. He’s the author of many cocktail books, including one of my favorites, A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking WorldWe discussed how he went from theater critic to cocktail writer, the methodology behind 2016’s A Proper Drink, launching his newsletter The Mix, and the non-alcoholic beverage scene.Alicia: Thank you so much for being here, Robert.Robert: Oh, it's my pleasure.Alicia: Can you tell me about where you grew up and what you ate?Robert: Yes, I grew up in a small farming community in Wisconsin. It had the name Eagle with about 395 people in it. And my parents had moved there for a change of pace and their lifestyle, and we lived on a working farm. So my mother had a huge vegetable garden and my father raised pigs and other animals, so I kind of grew up knowing where all the food came from, all the vegetables came from our garden, all the meat that was in the large freezer in the basement, had once been living on our land, and we sent it away to a butcher and it came back. So I guess this kind of gave me a sort of a trusting attitude towards food, which is perhaps not well founded or well founded and how you look at it. I was very lucky in that respect. My mother was a good cook. She made a lot of, you know, home meals, mainly Germanic, the kinds of things that you would get in Wisconsin. And of course, you know, you eat a lot of cheese out there; you eat a lot of bratwurst. One thing we did every summer that I did not realize was special until the last ten years is, we took one of our pigs and we roasted it whole over a spit and we invited all the family over and we had this day-long pig roast. I think at the time as a kid, I probably thought it was pretty gross. But now of course, you know, that's, that's a very cool thing to have.Alicia: [Laughs] Well, when did you end up coming to New York then?Robert: I came to New York in 1988. I came here to go to graduate school at Hunter College.Alicia: Nice. And what did you study? Did you study journalism?Robert: I had studied journalism and English Literature at Northwestern University in the Chicago area. And I came here with the quixotic idea of getting a master's degree in dramatic criticism, which is not, you know, a going concern, not a way to make a living. But that's what I wanted to do. I really wanted to be a drama critic. My family is a theater family; they're a group of actors, directors and designers. I've… I've always been a writer, I knew I would be a writer from the age of 11, or 12. So that seemed what my role should be, although later on, I tried playwriting as well.Alicia: What did you take from dramatic criticism that now sustains you as a cocktail writer? Because you really, you've spent most of your career writing about cocktails, right?Robert: Yes, about 16 years writing about cocktails. There was a brief interval with wine, and before that, 15 or 18 years writing about theater. At first, I didn't see the parallels, but then they were very clear and right in front of me. Obviously, the bartenders behind the bar, many of them are former actors or current actors, but they are all performers, they are on a stage, we are looking at them, we are evaluating their performance, enjoying the show. The theater has a long and rich history, I always like the historical aspect if anything. And cocktails have been around for a long time, more than 200 years. So there was that history to dig into. There are a lot of traditions and superstitions; there are a lot of rituals surrounding both theater and the bar. So there's actually quite a lot between the two. And now… now in retrospect, I can see why I would have made what would seem like a very unorthodox career transferred from theater to cocktails.Alicia: How did that transition happen? What got you actually started in writing about wine and cocktails and going more in that direction? Robert: I think after about 20 years of writing about the theater, I was, quite frankly, burnt out. The theater is a very small world, even in New York, and I felt I had written all the stories I had interviewed all the people I… I hadn't seen all the plays, but I'd seen hundreds upon thousands of plays. And I thought to myself, you know, does a person have to do the same thing their entire life? I knew I had to write but I was… I was tired of writing about theater. And I just looked around, like I said, I did wine for a while. I was always fascinated with wine. I educated myself and wrote about that for a while. But then I found out that the wine world is kind of stuffy, frankly. And also there were… there wasn't a lot of opportunity there. The people who write about wine are quite entrenched, and they don't really open the door for a lot of new people. And then I discovered—this was like 2006, and the cocktail world was just discovering itself, and at least bartenders are reclaiming cocktail history, bringing back all these classic drinks, opening cocktail bars. So I was able to kind of get in on the, you know, so called ground floor on that. I'd always been interested in mixology and cocktails. Again, this was a thing that was in the back of my head, I didn't really realize it. But my parents always, you know, steadfastly honored cocktail hour, my mother drank old fashioneds. My father drank martinis. I'm from Wisconsin; drinking is a big part of the culture. And so I was fascinated with how you put those drinks together and where they came from, and where the names came from, and all that stuff. And so I made that switch and I'm glad I did.Alicia: Well, and your book, A Proper Drink: the Untold Story of How a Band of Bartenders Saved the Civilized Drinking World, is one of my favorites, because it caught me up to date on all these things that I had missed in the cocktail world, and then kind of came into it late. What was the research process for writing that book? Because it really is such a deep and extensive historical record, but also has a real narrative thrust to it as well.Robert: Yes, that was the second cocktail book I wrote, after The Old Fashioned at that point, it was in the middle of the 20 teens, it was about 2014. And I was looking around and having this historical bent in my mind, I was thinking what history is happening right now in the cocktail world, in the bar world. And nobody's really writing it down. I mean, they're writing it down piecemeal, article by article, but they're not taking the broad view…long view. And part of what we were all doing as cocktail writers was trying to rediscover the past because it hadn't been written down very well. So we were going back, like, who were the bartenders who created these cocktails? Why do we drink martinis? Why do we drink old fashioneds? How do you make them all that kind of stuff? So I thought, Well, let's not, let's not go through that again… let's write it all down while everyone's around, and everyone's alive, and the bars are still alive. And you can interview everyone. I went to 10 Speed Press, which is my publisher, and they thankfully took the idea I was… I was happy and surprised. And then, of course, I had the task in front of me, which was a daunting task. And so I interviewed more than 200 people in several countries, a few continents. It was just a matter of doing one after another.You just couldn't look at the entirety. So you started with one interview. And then it went on, I think I interviewed Dale DeGroff first, who seemed like the perfect choice for the first interview. And at this point, I had been writing about cocktails for about eight years, so I knew all the players and they trusted me when I interviewed them before and wrote about them. They knew that I wouldn't do a disservice to them or the history or this culture. I did the interviews and I think it took about a year and a half to do all the interviews. Then of course, you have to transcribe the interviews, which is absolute torture; it took so much time. And you know, just thinking about it right now, I'm exhausted. I could not… I can tell you right now, I could not do that again.If you… if you had given me this book contract today, I could not do it. It's just too tiring. It's the hardest thing I ever did. But I'm glad I did it and I'm glad I did it at the time I did because as you know, some of the major characters in that book are no longer with us. So I got to talk to them. But while they… they were still here.Alicia: Right, and, you know, there is a quote from Giuseppe Gonzalez at the start of chapter nine that ever since I read the book, I think about this quote all the time. But he said when you think of the classical bartender, it's always a tall white guy with a funny mustache. And he goes on to say how that erases people like him, Audrey Saunders, Julie Reiner. And that's been a real guiding point for me, but, you know, how have you tried in your work to kind of write the modern history of cocktails, not just in that book, but in your… in your journalism that you do, really do a justice to how diverse this… this job is really, and how diverse you know, the world of cocktails is. There's cocktail bars literally everywhere now in the whole world where they're all doing different things.Robert: Yes, yes. That's a great quote by Giuseppe, that moment. Giuseppe was always a good interview, he was always very unguarded, and candid. And the moment I heard that, I thought, Well, that's gold. That's going in the book. Alica: Yeah. [Laughs]Robert: And there's a reason I started a chapter with it, I knew it was a good quote. And it was an accurate quote; he was absolutely right. Happily, this world is becoming a more diverse world. I don't think it was when the craft cocktail movement began. All the people in it were just so excited about what was happening that bartenders were being respected again and cocktails were being made well again and seen as the liquid equivalent of what was going on in the kitchen. It was just this sense of discovery that they weren't necessarily looking around and aware of whatever inequities were right within the community. And they were, quite frankly, the same inequities that you see in every other field of enterprise, and achievement. One of the good things, I think, that has happened over the past two or three years is, the cocktail community has begun to recognize that and try to correct that. Bring more diversity, because it was an overwhelmingly male world, and overwhelmingly white world and these were the people who were interviewed. So I'm just as much at fault as anybody.But, you know, with the #MeToo Movement and the Black Lives Matter Movement, it opened a lot of people's eyes, both within the bar world and the people who cover the bar world. And so you start to reapproach your job, reapproach your assignment and say, like, well, who have I been neglecting? And maybe I should stop interviewing the same people over and over again, and look a little deeper and find someone else, you know, and concentrate on bars that are owned by women, that are owned by people of color, also, to look back into history, and find out those forgotten figures, which were indeed, you know, forgotten, and written out of history. They were there, though. And so it's… it's been our job to tell their stories, bring them back, I still think there's, of course, lots of work to do. Alicia: Well, you know, you recently launched a newsletter called The Mix, which is about drinks, but it's also, you know, a really, really big mix of content and subject matter. So what was your inspiration for going independent right now?Robert: Well, so many things changed during the pandemic, during the past two years, I think, you know, the scales fell from everybody's eyes. You know, what their lives were, what their employment was, what… what the greater culture was. Freelance writers are no different. You know, we fight and scrap and, you know, scrape together our living, you know, day by day. And then something like the pandemic comes along, and like, the scaffolds fall down, and then you realize you have no support whatsoever.Alicia: Right. [Laughs]Robert: It got harder to get assignments. I don't envy, uh, the editors and publishers; they didn't know what to do any more than we knew what to do. But at the same time, you have to make a living. And so I was lucky, because I was working on two book assignments during the pandemic, and that kind of kept me afloat. For much of it. But I knew that I had to reorganize my career to, I don't know, just find a new way to go about the same thing that I was doing. And I, quite frankly, I had never heard of Substack before the pandemic came along, and suddenly, there were lots of articles about Substack, talking about people like you, and people like you became an inspiration. You know, I was looking at what you were doing; you were charting your own territory, you were becoming independent and writing about what you wanted to write about. And that was very appealing to me. And it also allowed me a lot of freedom, because I can choose what I want to write about. I think there used to be a lot more generalists in journalism, who could write a little bit about everything. I've always been pigeonholed: I was pigeon holed as a theater writer and then I was pigeon holed as a cocktail writer. It's kind of a miracle that I actually got out of theater writing, because they… once you're in the box, the editors don't let you out.And I love… don't get me wrong. I love writing about cocktails, and bartenders. It's a very nice box to be in. But it's not the only thing I'm interested in. And now that I have this newsletter, I assigned myself you know, I can write about food, I can write about travel, I can write about regional eating traditions, I can… I can even go back to the theater. I mean, once I left the theater, I sort of burned all those bridges, and they cut me off, you know, no more theater tickets, no more free theater tickets. But now if I choose to, I can. And we've been doing it for six weeks and it's well, you know, it's a tremendous lot of fun. I don't know if you thought… do you find it fun? I find it fun.Alicia: I find it fun, it's… it's interesting. I mean, like you, I like to write about lots of different things. I started out as a writer thinking I'd be a book critic and so my first love is literature. And so I felt like I never got to talk about books anymore when I was a food writer, you know, and then… but even when I was, you know, writing about food, you know, as a freelancer and as some as not really a contributor, any… to any one place, I got to write about tons of different things, but at the same time, you know, people would be like, well, you sort of dabble in this world, but you're more of this world and then someone else would be like you're really of this world but you dabble in this other world like and so it was always this kind of trying to pin you down, always. So that was that… Now, as someone writing for myself and doing more essays and cultural criticism, I get to kind of combine everything that I care about. And I think that the reason I've had a moderate amount of success in this format is that people want that; people want to see, like—people love a voice, obviously; this is why we love art—but also people love to see connections between things, you know, we aren’t all people who just, we just go out to eat, or we just read books, like we all do all of these things. And so it's like, how do all of these things that I care about fit together? And I think that the reason we've seen so many writers really take to doing newsletters is because finally, they have a place to do that without editors saying like, no, you only can do this. And the only places I've found where I'm allowed to do that, at a bigger scale, are like literary places that don't pay well at all. And so, you know, you're doing 3000 words, and doing really what you want to do and like weaving all of these things together, and then you're getting like, you're spending hours and weeks on it, and you're getting not even the equivalent of a month's rent. So at least within the newsletter format, you can kind of set your own boundaries, and trajectory [laughs].Robert: That's right… I mean… that's why I called it The Mix. I struggled with the title. And The Mix, of course, is evocative of mixology. You know, and I know that most people are going to come to the newsletter looking for that drink stuff. But it's also a mixture of material and hopefully are getting… people are getting that, you know that yeah, just like I'm going to get a little bit of this a little bit of that little from Column A, Column B. And, and then they like that, but it's wonderful, removing all those impediments. All those middle people, you know, between you and the reader. It's just wonderful. I will say that I have rather stupidly given myself 100 percent more to do. I write… I write twice as much as I used to and it's a little exhausting sometimes. It's a little overwhelming, because I'm still writing for the same freelance outfits that I did before, and I've still got a book too. But now I have to feed the beast, which is the newsletter.Alicia: Yeah, no, finding that balance is really hard. How have you been? How have you been trying to structure your time these days?Robert: Well, I've settled upon certain days that I post on the newsletter. And so the day before that is all work. You just wake up every day and you know what you have to write that day, and you get it done. The stuff for the newsletter doesn't seem like work, however, it just seems like fun. It seems like something that you're doing for yourself. I mean, I can tell you, most of the things that I write about are things that I would not be allowed to write about anywhere else. And whenever this story has been something that I really care about, and then really passionate about, or, or I'm just having a great time researching, it's never work.Alicia: Right now is an interesting moment, though, in the cocktail world, like, how are you feeling about the rise of the nonalcoholic beverage and spirit and why? And you know, how is that? How is that fitting into your work? How is the, I would say, the rise of sobriety influencers as well—it's become a really interesting time to talk about drinking at all, because I don't know if you've found this, because people are really in a strange moment in their relationship with alcohol. How have you been experiencing this? Robert: Yeah, that's been an interesting trend and it's been going on for a few years. It was… it started before the pandemic came along but it was kind of pushed along by the pandemic. And we started out with low ABV drinks. I kind of think a lot of these things are often pushed by the bartenders themselves. I mean, we perhaps think that we're choosing our own drinking trends, but the person behind the bar decides what's on the list or what they're going to serve. And, you know, it could very well be you could argue that a lot of these people in the cocktail industry, perhaps overindulged for the first decade of this movement, and then they thought they took a, they took an appraisal of their life and said, I better take a few more steps back here, because this party can’t go on indefinitely. So they started drinking low ABV drinks. And then maybe some of them were actually quite a few of them stopped drinking altogether. And they said, okay, how can I have a good time in a bar if I'm not having an alcoholic cocktail? So they've come up with the low ABV drinks.That's been interesting to see during the pandemic. There was a real swing toward the beginning. We were all in shock, and we're just trying to comfort ourselves. So there was a lot of overdrinking. And then after six months, it was like, okay, let's not drink at all. So it's just, it was a swinging from extremes. I quite honestly did not know how to approach the subject for some time. Because I have schooled myself on the history of cocktails and cocktails are alcoholic drinks. And that's how they were invented. That's how they were made. And the world of the bar—for much of the bar’s history was a place where you drink spirits, or beer, or wine, or whatever. And to a certain extent, I wondered if non-alcoholic drinks weren't better covered by food writers? Because I just kind of thought of them as soft drinks, you know? So maybe this should be written about by somebody other than me. But lately, I've begun to take them more seriously, look at them more closely. My wife recently decided to stop drinking for a while and so it became important to find good things to drink. And so I had to go out and she had to go out and find what were they offering in terms of non-alcoholic spirits? Every time we went to a bar, she would order the non-alcoholic option. And of course, I tasted all these, and then you, you come to find, you know, what are the faults with these things? Where are the good ones? Who's doing it well? Who’s doing it badly? Where do we have to improve? And I now see, one of the most important aspects of the genre. I think, to a certain extent, these things can only be made as well as they can be made, but I think the more important role they play is that they invite everybody into the bar. So everyone comes in the bar, everyone gets their special drink, they're comfortable, they have a good time, and they can hang out together, as opposed to hanging out in separate places. So I like the social aspect of it that has changed things in recent years.Alicia: For sure. And you know, I'm not in New York anymore, so I feel very detached from what's going on. So now that we're kind of coming out of, I don't know, I feel like I don't want to say we're post-pandemic, of course, but I do want to say we're coming into a new phase, I guess, of the pandemic. And so, what's exciting about bars right now in New York, where are you finding excitement?Robert: Well, bars have had to reinvent themselves in so many ways. We lost a lot of great bars during the pandemic here in New York, and the other ones have struggled mightily. I'm sure that they're still reeling. Actually, I think it… is it today, or was it yesterday that they lifted the vaccination requirements at restaurants and bars, which I personally think is a mistake. But that's how it is now and so they're gonna have to struggle with that as well. How are they changing, what's exciting? Right now, everyone's just so excited to go back out again and there are a lot of new bars opening, obviously, almost no new bars open for almost a two-year period. And now there's a kind of flood of them. And so there are conventional stories to cover, as there used to be. I think the smart bars are trying to figure out how to do business differently and better, because they realized their relationship with the government was broken… their relationship with City Hall, their relationship with customers was based on a lot of perhaps unhealthy assumptions and habits. Changes in how they deliver the menu. I've seen in real time, they offer a lot more non -alcoholic drinks, like we were talking about. It's been a big wake-up call. I don't think running a bar is—well, it never was really a carefree enterprise… running a bar is really, really hard. But I think there are more worries now. And it's just, it's also too early. Somehow after going through the pandemic, it feels frivolous and a disservice to talk about drinking trends. Like, you know, blue drinks are hot, you know, yeah, who cares? You know, we've got bigger fish to fry. You know, there are a lot more important things to write about.Alicia: Well, that's actually really exciting to hear, because I can't wait to see what does change about… about cocktail writing and bar writing now that we've been through this and restaurant writing as well, because I think, yeah, when when you read a piece that kind of ignores all this context that we now have spent two years mired in, it feels very out of touch. And so like, how are people going to get back in touch with the audience? Is the audience going to be okay with talking about different things like labor issues, and you know, the policies that affect bars and restaurants, etc., etc.? So, it's going to be an interesting time for sure. So I usually ask people if cooking is a political act for them. Do you cook a lot?Robert: I do cook a lot, and I cooked a hell of a lot during the pandemic. I'm pretty good. Alicia: For you, is cooking a political act, then?Robert: Well that’s a good question. On one level, it's not because most of the time I'm cooking for my wife, or my son or my stepson. And so it's just a loving act, you know, a family act, but you do choose what you want to cook. I'm lucky enough to get a lot of cookbooks coming through the mail from 10 Speed Press and Clarkson Potter. And so I've been looking more at cookbooks of cultures that I'm unfamiliar with, or written by people of color and saying like, like, I've never made a dish like this, why don't we try? And so that's been eye opening, and very rewarding. So I guess you could say, in that small way, it's a political act.Alicia: Well, thank you so much for being here today and for chatting with me.Robert: Oh, this has been a pleasure. Thank you so much. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

Audrey Saunders has been one of the world's most influential bartenders and bar owners for more than 25 years, at places including Blackbird and Bemelman's Bar starting in the 1990s, followed by her pioneering New York City bar, Pegu Club. In this episode, Saunders makes her first-ever appearance on a podcast, sharing details behind her role in restoring the Tom & Jerry to prominence as a holiday drink; other favorite holiday cocktails; and what life has in store for her following Pegu Club's permanent closure in 2020.Tom & JerryGo old-school with this recipe by beating the batter with a whisk or mixer—or take Audrey Saunders' recommendations from this episode, and use a food processor to speed things up.Batter6 eggs, separated1 pound sugar1 ounce aged rum3 Tbsp. vanilla extract¾ tsp. ground cinnamon¼ tsp. ground allspice¼ tsp. ground nutmeg1/8 tsp. ground cloves2 dashes Angostura bittersFor each drink6 oz. milk1 oz. aged rum1 oz. CognacMake the batter: In a bowl (or a food processor), beat the egg yolks until thin. While still beating, slowly add the sugar, rum, vanilla, spices, and bitters. Separately, beat the egg whites until stiff, and fold into the yolk mixture. Refrigerate the batter in a large container overnight.To serve, heat the milk in a hot pot or a small saucepan until boiling. While the milk warms, pre-heat the serving cups, and use a whisk to recombine the batter. For each drink, add 2 oz. of batter, 1 oz. each of rum and cognac, then slowly top with boiling milk, whisking the drink until foamy and well-combined. Top with grated nutmeg. Adapted by Audrey Saunders Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The French Pearl was created by Audrey Saunders in 2006 for the Pegu Club in New York City. This drink was created as a tribute to the Beaux-Arts Neoclassical architectural movement of the late 1800's in France. In this era it was very common and quite fashionable to sip Pastis (Anise Liqueur without the Wormwood) and the cocktail takes it's name from the visual opacity of the drink. This effect is referred to as “Louching” which occurs naturally when any anise liqueur meets water.To contact Ben:https://www.linkedin.com/in/ben-maguire-46bb3212/hmsspirits.com@hmsspirits#mixologist #mixology #cocktails #bartender #cocktail #drinks #bar #bartenderlife #drink #drinkstagram #cocktailbar #craftcocktails #cocktailsofinstagram #bartending #bartenders #barman #gin #drinkup #happyhour #cocktailtime #cocktailporn #cheers #instagood #alcohol #rum #cocktailoftheday #vodka #mixologyart #cocktailhour #yachtinginternationalradio

Sarah's Cozy Blog PostWhy are so many brands pivoting to coziness?A harvest Cardamaro cocktailNYT Cooking: Coq au VinApple-Infused Vermouth (by Audrey Saunders)8 McIntosh apples, sliced mandolin thinsteep in 1L Noilly Pray Dry Vermouth for 5 days

Näste man till rakning är en kvinna. Audrey Saunders tycks aldrig önskat sig ett liv i rampljuset. Trots detta har hon vuxit fram till en av New Yorks - och därmed världens - mest välbekanta barnamn. Veckans avsnitt ägnas helt hennes spännande liv och många underbara kreationer bakom bardisken. cocktailpodden@gmail.com instagram.com/cocktailpodden

For this week's Bit by a Fox Podcast I spoke with wine prodigy Ryan Bailey at his home base in downtown LA’s beautiful new NoMad Los Angeles. As Wine Director, Ryan oversees the classically inspired wine program that is roughly 1000 selections and features Champagne as a focus. We delve into Ryan's early interest in wine, his experience in Michelin starred restaurants at a very young age, and we do a deep dive into Champagne and all things bubbly. Our featured cocktail for this episode includes sparkling wine AND one of Ryan's favorite spirits - RUM!  The Old Cuban, created by New York City's Pegu Club owner Audrey Saunders is also one of my favorites. Old Cuban- served up in a coupe glass 1½ oz. aged rum ¾ oz. fresh lime juice 1 oz. simple syrup 2 dashes Angostura bitters 6-8 mint leaves 2 oz. dry sparkling wine (try a quality dry Champagne in this!) Muddle the lime juice, syrup and mint in a shaker. Add the rum, bitters and ice and shake until well chilled.Double-strain into a chilled coupe glass, top with bubbles and garnish with mint leaves. links:  The NoMad Hotel Ryan's Instagram Henri Goutorbe "Special Club" Grand Cru Brut Champagne 2006     Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com  

Today we are celebrating National Martini Day, which is Tuesday this week, with a variation of Hailey‘s go-to, called the Fitty Fitty Martini, aka the 50-50 Martini, aka the Perfect Martini. For the original martini, head back to our first episode, but if you’re gearing up to celebrate with a bit more vermouth, the Fitty Fitty is the way to go! Fitty Fitty Martini Recipe: 1 ½ OUNCES GIN 1 ½ OUNCES DRY VERMOUTH 2 DASHES ORANGE BITTERS Add all ingredients to a mixing glass. Add ice and stir until chilled. Strain into a chilled coupe or cocktail glass. Garnish with a lemon twist. Leave us some feedback, and share with your friends who will be celebrating National Martini Day! Music: bathtub gin by Dee Yan-Key

  Zur „Grundwissen“ eines Trinkers gehört 2017 definitive ein Old Cuban. OLD CUBAN – gemixt 2002 von Audrey Saunders im Pegu Club New York (Rezept hier Löwen Style 2017) Shaker, viel kaltes Eis 7 cl Rum (Bacardi 8) 1,5 cl Simple Syrup 1 cl frischer…

Philip Ward was born in Pittsburgh Pennsylvania and found himself in New York and beginning to make his way in the bar and cocktail industry in June of 2002 at Flatiron Lounge. Since that time he has come to regarded as one of the foremost Mixologists in the world and has been not just influential in the growth of the cocktail renaissance in New York, but throughout the country and maybe just a bit of the world. Beginning as a barback at Flatiron Lounge, he would later spend the next three years under the tutelage of Julie Reiner, eventually growing to become head bartender. In September of 2005, Philip moved downtown to SoHo to help Audrey Saunders open the much anticipated Pegu Club. Philip would next spend a year and half at the Pegu Club, also as head bartender. On New Year’s Eve in 2007 Philip began his career behind the bar of what he would make the renowned Death and Company in the East Village. Death and Company was Philip’s first opportunity to build his own program, pick his own backbar, and design and create his own cocktail menu. Death and Company was quickly recognized and remains one of the most esteemed cocktail bars in the world. In April of 2009, Philip opened his first bar Mayahuel. Mayahuel is a celebration of all things Mexico, and is an unprecedented regionally focused cocktail bar, reinventing what Tequila was made to be, and helping place Mezcal firmly on the map and conscience of the world. Interested in learning more about tequila, mezcal, or simply cocktails in general? Tune-in to this week’s episode of In the Drink today! This program has been sponsored by BluePrint Cleanse. Thanks to PEELS for today’s music. “One of the most important things in the bar business is that your bar is set up well. It’s all about the efficiency of the bartender.” [10:30] “Any bartender that wants to be a good bartender – has to read the classics. You gotta read the old books. Balance and structure is the most important part of bartending.” [28:20] — Philip Ward on In the Drink