Podcasts about behind the bar

Kathy spent thirty years building the small-town Wisconsin bar into something people loved. The place was spotless, organized, and run exactly the way she wanted it.Everyone joked that even after she was gone, she'd probably still be telling people how to do things correctly.A few months after her death, one of her former employees stayed late at the bar alone cleaning and restocking. At some point, she made a small mistake—something Kathy never would have allowed when she was alive.That's when something inside the building reacted. At first, it felt easy to laugh off.But the longer former employees continued working there, the harder it became to ignore the strange feeling that Kathy might still be quietly keeping an eye on her bar.#RealGhostStories #HauntedBar #ParanormalPodcast #GhostStories #AfterDeathCommunication #TrueGhostStory #HauntedWisconsin #SpiritActivity #SmallTownBar #SignsFromBeyond Love real ghost stories? Want even more?Become a supporter and unlock exclusive extras, ad-free episodes, and advanced access:

Bienvenidos a un episodio histórico de Minds Behind The Bar, presentado por Jack Daniel's

Yes! How could we be so lucky??????????We have returned to Shady Knoll's fantastic brandy & award winning rye whisky for a spin on a cocktail heavyweight, 'An American Trilogy'Cocktail, comedy, and free feet abound!Take a step with us, BEHIND THE BAR

As entry-level office jobs seem to be vanishing and people are prioritizing mental health and work-life balance over corporate hustle culture, some young people are looking at the service industry as a viable career path despite being trained or having gone to school for different jobs.

We are back and better than ever after spring break! The boys got much to yap about on today's episode, going far beyond our subject matter: the classic 1978 album Jazz by Queen (spoiler - this is not a jazz album). It's got bicycles, ballads and some classic 70s rock. Did Queen walk so Nicki Minaj could run? Did the Vietnam war really last 20 years? You'll find all the answers to the hottest questions in this spring edition of Behind the Bar.

Take a step BEHIND THE BAR with our Guest today from Breckenridge Distillery Miles as he guides us through a tasting of Breckenridge's Best!

The club captain of Hollywood Golf Club, Kieran Diver.

Subscribe to DTC Newsletter - https://dtcnews.link/signuphttp://cocktailbuddies.comTao, founder of Acid Buddy, joined the show to talk about a product that feels early, unusual, and potentially huge: flavored acids.After years working in bars and consulting, he kept running into the same issue. Citrus was inconsistent, messy, expensive, and limiting. So instead of treating acid like a background ingredient, he turned it into the product itself. That's the bet behind Acid Buddy, and early traction suggests the market is paying attention: 1,000+ orders in the first 6 weeks, with customers in more than 75 countries. For DTC founders creating new categories, and beverage operators who want more consistency, speed, and flexibility behind the bar.In this episode, we get into:Why Tao believes flavored acids could become a real new category in beverages How Acid Buddy gives bars another place to build flavor, outside the usual syrup-heavy approach Why the product works for cocktails, mocktails, coffee, tea, and other drinks How this can help with half-sweet and skinny-style drinks that still feel balanced What the first 6 weeks looked like, including 1,000+ orders and strong pull without paid ads Who this is for: DTC founders, beverage brands, bar owners, operators, and anyone interested in category creation inside food and drink.What to steal:Build around a problem professionals already deal with every day Make the use case obvious fast, especially when the category is new Let early traction validate the story, then widen the market Timestamps00:00 Why Acid Buddy exists02:10 Solving consistency behind the bar04:12 Turning flavored acid into a product06:14 Why the cocktail market is huge08:24 What makes Acid Buddy different10:31 Mocktails, coffee, and drink less better13:08 The bar lime hygiene problem15:18 1,000 orders in the first six weeks18:03 The content and ambassador strategy21:12 Why TikTok Shop could be big23:35 Tao's Netflix and Drink Masters story28:42 The Cocktail Buddy long-term visionSubscribe to DTC Newsletter - https://dtcnews.link/signupAdvertise on DTC - https://dtcnews.link/advertiseWork with Pilothouse - https://dtcnews.link/pilothouseFollow us on Instagram & Twitter - @dtcnewsletterWatch this interview on YouTube - https://dtcnews.link/video

oh em gee i can't believe we're on season 6 (and have been for a while!). what a journey this has been. anyways. hope yall are gooooood the boys are back and we're podcasting it up for lunar new year with a fun jazzy dance album that we recommend you listen to and enjoyyyy. hope you like this episode and enjoy spending time with us. we love you. take care. call your mom. and your dad. fuck ice. 

In this special “Get to Know Me” episode, Shawn Soole sits down without notes, filters, or industry jargon — and invites you into the story behind the journey. From early shifts and first pours to building culture, teams, and his philosophy on hospitality leadership, this is the episode where the host becomes the guest.No deep tactical frameworks this time — just honest reflection, personal milestones, and the lessons that shaped a career in hospitality.

Season 4 starts with a bang — and a goat cheese ball.

In this episode, we dive into the mysterious mind of hip hop prodigy Barrington DeVaughn Hendricks, more commonly referred to as JPEGMAFIA. We kick things off with discussion about our personal history and relationship with his music, setting the scene for a deeper dive into our reflections on the individual songs and sequencing on his new album I LAY DOWN MY LIFE FOR YOU, before wrapping up with final thoughts about the album. Would we lay down our lives for this album? Tune in to find out

Bom dia! Tudo bem? Come vai voce?? Guys gals and non-binary pals welcome back to another lovely episode of Behind The Bar! On today's episode, the gents are headed back in time and down south... TO BRASIL!!! Wet your reeds and practice your portuguese, because this episode will get you thinking about woodwind instruments and homewrecking like you've never wanted to think of before. Enjoy, and don't forget to call your mom (and send us fanmail!)

Aurum Maui, a new restaurant from Destination Hospitality Group, weaves sustainability into every detail of the bar and beverage program, from repurposing citrus peels and fruit offcuts to composting and using reusable or compostable straws. In this episode Aurum Maui's bar manager Ryan Dunton shares some of the restaurant's sustainable practices.

If you like your beer talk as entertaining as it is informative, you're in the right place. In this YouTube replay episode, I'm joined by The Lager Room Guys—Jersey Johnny and Beer Samurai—for a high-energy, fun-filled conversation that explores everything from our favorite beer styles to the quirky beer moments and lots of fun commentary.We dig into the The Lager Room Guys YouTube channel and Podcast and what makes it go, how their love for beers shapes their beer viewpoints, and why good beer deserves good conversation. Expect jokes. Expect tangents. Expect unexpected beer takes. Most of all, expect to have a damn good time listening.Whether you're a seasoned beer nerd or a casual sipper, you'll walk away smiling—and maybe craving a crisp, cold beer as well.Contact Rod J Here:

Move over bourbon, here at behind the bar we're drowning our sorrows in local Canadian rye whiskey while listening to the blues. On today's episode we break down an old school blues classic, diving into the instruments, themes, and geographical knowledge present on the album. The Paul Butterfield Blues Band delivers some fiery harmonica, smooth electric guitar, and snappy drums on a tape that also veers into some less traditional sounds near the end. Add some bonus knowledge on catfish and bodies of water and you have yourself a complete BTB listening experience.

Abe Vucekovich is one of Chicago's most imaginative bartenders, known for bringing storytelling and creativity to his cocktails. After nearly a decade at The Violet Hour, Abe now leads the bar programs at The Meadowlark and Friends of Friends - where each menu tells a story. In this episode, he shares how his background in writing influences his approach to drink design, why collaboration fuels his creativity, and how he's using his platform to make sustainability more accessible behind the bar. Abe also opens up about his support for No Kid Hungry and the importance of addressing food insecurity in his hometown and beyond. Enjoy this episode as we go Beyond the Drink… with Abe Vucekovich.This season of #BeyondtheDrink is brought to you by Fords Gin, - the cocktail gin.Follow Beyond the Plate on Facebook.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com

In this episode of Chef's PSA, André Natera talks with Chad Solomon, Director of Innovation at the Cooper Spirits Company. From Milk & Honey to Midnight Rambler, Chad shares lessons from 24 years behind the bar.They explore bartender-chef relationships, bar culture, hospitality, and profitability. Chad also recalls his 9/11 experience and the career shift that led him to bartending. A must-listen for chefs, bartenders, and anyone passionate about hospitality.Chad Solomon Instagram:Learn about Marketscale⁠⁠⁠⁠⁠⁠:

-- English description at the end --Hey hey la gang! Aujourd'hui nous sommes fieres de vous présenter un épisode très spéciale -- Behind le bar en français. On discute d'un album par un groupe Québécois classique, Break Syndical par les Cowboys fringants. Sortez votre Duolingo (ou relaxer pour nos francophones) et apprenez un peux de culture populaire Québécoise avec nous. On fait un break down des instruments traditionnel de la nouvelle écosse ainsi que la compréhensibilité des paroles tres vites.--SIKE ain't no English this episode, tough

Finally! We are pulling up behind the bar to talk about Widow Jane's Baby Jane.Heirloom corn, a cool story, and a good price await.....Behind The Bar

Studies show Gen Z is using substances at lower rates than any other generation. But is that really true? Jenny welcomes Abigail and Audrey Brown to the PrevenTable this week for some insight into what's going on in the world of Gen Z and substance use. Abigail, a server at a college bar, dishes the truth on what it's like to navigate the drinking scene amongst young adults, and the pair discuss recent health trends and prevention efforts surrounding abstaining from substances.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this live episode, Shawn Soole welcomes acclaimed bartender, author, and cocktail innovator Alex Kratena, co-founder of the prestigious P(our) festival and creator of truly boundary-pushing drink experiences. Get ready for an insightful dive into flavor design, creative inspiration, and the future of hospitality.

NEW EPISODE drops Friday, 9amIn this trailer, I sit down with Alex Kratena of Tayer & Elementary to talk shop about the business side of bars, the art of marketing, and how his unique style shapes the spaces he and his partners bring to life. This one's a must-listen!

WHATSUP LA GANG!!!! The city slickers have left for cottage country, accompanied by some dapper gentlemen, on this show's wackiest finale to date. This time around, our boys and their special guests brought forward some interesting takes on notable albums or artists that are meaningful to them. I'm losing steam on this description just go listen to the episode its a fun one. SDIYBT!

What happens when you merge the top two players in hotel tablet tech? According to Kevin Bidner, CEO of hashtag#HCN, it's a hospitality tech revolution. In this hashtag#NoVacancyNews, Glenn Haussman catches up with Kevin to discuss a game-changing shift for four-star hotels and beyond. Here's what you'll discover: • Why HCN's acquisition of Crave marks a major turning point in the in-room technology landscape • How guestroom tablets are finally becoming cost-effective—even profitable—for four-star hotels • The innovative model turning tablets into revenue generators via advertising, ticketing, and stakeholder partnerships • A first look at the concierge AI platform that provides personalized city itineraries, restaurant bookings, and more—right from the guestroom and into your pocket • How HCN is bringing back a sense of personal service once reserved for five-star stays, now powered by scalable technology • Why Bidner believes this is “the biggest thing in the travel industry ever”—and what it means for hotel operators and profitability

In this episode of The Localist, Mitch and Maddie McEver share how Whammy Coffee grew from a playful weekend project — complete with toy dinosaurs and nostalgic branding — into a thriving Birmingham café. What began as a creative roasting experiment evolved through pop-ups, coffee carts and shared entrepreneurial dreams into a brick-and-mortar shop in the Denham Building. Mentioned in this episode: Whammy Coffee Whammy Coffee on Instagram Little Professor Bookshop Denham Building East Pole Coffee Church Street Coffee & Books Noble & Main Coffee Company Localist episode with June Coffee Ohm Jiu Jitsu Cala Coffee Localist episode with Cala Coffee Redeemer Community Church  

Live from iHeart Radio Chicago, this episode stirs up conversation, controversy, and cocktails!We kick things off with Phil Wills, expert bartender and mixologist from the hit TV show Bar Rescue. He drops gems on bar culture, high-pressure hospitality, and what it really takes to “rescue” a failing business.

What is up all my latin party peoples! BTB is going international today, with a smash sensation hit from Catalonia! Yeah you bet your socks right, we're talking MOTOMAMI by ROSALIA and we're DRINKING A WHOLE BOTTLE OF WINE (thats really not that remarkable). Anyways, buckle up for a bilingual episode with shining moments from both your favorite stars! Grab your snacks, grab your bev, and send us fanmail gosh darn it!Peace, love, pancakes,Behind The Bar

Send us a textWhat happens when one of New York's top bartenders goes sober—and gets even better at his craft?In this episode of Feel Lit Alcohol Free, Ruby and Susan sit down with award-winning bartender Chris Cardone, who's flipping the script on what it means to thrive behind the bar—without drinking a drop. From winning the Diageo World Class US Bartender of the Year after going sober, to facing stigma in an industry where alcohol is king, Chris shares the raw truth about sobriety, success, and staying fully present in high-pressure spaces.We dive into:What it's really like to be a sober bartenderHow Chris is leading a movement to make bars more inclusive for alcohol-free guestsWhy your sobriety can actually elevate your creativity and connection (yes, even in the hospitality world!)If you've ever wondered how to navigate social settings without alcohol, or you're curious about how the drinking culture is evolving, this one's a must-listen. Hit play and find out how living alcohol-free is no longer the exception—it's the upgrade.Connect with Chris Cardone:Continuous Beverage Solutions: Helping the hospitality world embrace alcohol-free inclusivity www.ContinuousBev.comInstagram: @continuousbevEmail: Chris@continuousbev.comListeners have said that our podcast has helped them get alcohol free! So we created Feel Lit 21, a way for you to press your reset button and take a 21 day break from alcohol. Every day you will receive emails with videos, journal prompts, and the inspiration you need to embrace 21 days without alcohol that feels lit! Leave a review on Apple Podcasts, and ask us any questions you have about breaking free from wine or living an alcohol-free lifestyle. Websites:Susan Larkin Coaching https://www.susanlarkincoaching.com/ Ruby Williams at Freedom Renegade Coaching https://www.freedomrenegadecoaching.com/Follow Susan: @drinklesswithsusanFollow Ruby: @rubywilliamscoachingIt is strongly recommended that you seek professional advice regarding your health before attempting to take a break from alcohol. The creators, hosts, and producers of the The Feel Lit Alcohol Free podcast are not healthcare practitioners and therefore do not give medical, or psychological advice nor do they intend for the podcast, any resource or communication on behalf of the podcast or otherwise to be a substitute for such.

He has set the bar high for Hotelies everywhere. (pun intended)In this episode, we talk to Justin McManus '03, a proud graduate of Cornell's School of Hotel Administration and fourth-generation owner of the iconic Peter McManus Cafe in Chelsea, New York City.Peter McManus Cafe has been serving up drinks, award-winning burgers, and unforgettable memories since 1911—and Justin is now carrying that torch with heart, hospitality, and a healthy dose of humor. We had a lot of fun with him.We talked about his path from city kid to first-generation college graduate, how Cornell shaped his approach to business, and all about his late nights, hustle and even Law and Order. as bar owner.You'll hear what it's like to grow up in the bar business, why customers keep coming back, and how Justin balances innovation with tradition in one of Manhattan's oldest family-run bars. And we get his take on what pairs well with bar food so that you can order like a pro.Visit Peter McManus Cafe: https://petermcmanuscafe.comFollow on Instagram: @petermcmanuscafeNot sponsor by or affiliated with Cornell University

3 Smokers, 12 types of wood, and 15 spirits! WHICH ONE REIGNS SUPREME!? (Sounds cool right?)

The Michelin Guide is coming to Philadelphia, and we have *opinions*! Eli, Marisa and Dave predict how this will shift the landscape of our city's dining scene. Joining them this episode is Paul MacDonald. His cocktail creations can be found at The Lovers Bar at Friday Saturday Sunday, which is nominated for Outstanding Bar at this year's James Beard Awards. 00:00 First time you needed to step up your game 06:21 Get your fill of BBQ and booze at our tailgate party on 5/27! Advance tix only (no day-of sales) at DeliciousCityPodcast.com 07:30 Paul MacDonald of Friday Saturday Sunday and the Lover's Bar 26:48 Michelin Guide is now in Philly 41:23 Best Bites: Miso eggplant, a best beverage, and why Dave was secretly mad at his wife 49:32 Thanks Mackie - @mackies_meals on Instagram - for rounding up events and collabs for The Dish this week! Sponsors: If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level Social media and digital content are two of the most important things you can create for your brand. Check out Breakdown Media, a one stop shop for all of your marketing needs.

What is up all my matcha drinkers! We hope you're having a healthy and vibrant spring and look forward to a hot hot summer ahead! The boys are back with back to back reviews of an artist absolutely oozing vibes - thats right - LARRY JUNE! This cali rapper brings the sauce and your boys bring the juice - green juice, that is. We tryna be healthy and maybe you should too who knows. Anyways be smart be sexy be healthy and enjoy this episode!

What is up all my dearly beloved BTB listeners! I know yall have been ANXIOUSLY awaiting the new episode (stop calling my phone!), so we're thrilled to have a hot and fresh new sesh out for yall! On today's episode, the boys are joined by longtime Idles fan, David, to discuss their auditory evolution and journey towards their latest album, TANGK. Delectably paired with this banger of an album is the Hot Toddy, a cure-all for Maxime's illnesses. We hope you're equally accompagnied by a delicious beverage while you enjoy this newest episode! As always, peace, love, pancakes, and send us fanmail!!!

What is up beautiful people! I might swerve in that corner woaaaOOOaaa!!! Hope you're having a lovely day and ready to tuck into a sweet lil episode of your two favorite white boys (emre and maxime!) talking about music and craving that sweet sweet bev thirst. On the chopping block today: a heavy metal CLASSIC paired with the drink that cured all my ailments (aint that the truth!). You're darn tootin straight - WERE BACK IN BLACK!!! So put your headphones on, grab some snacks, and savour this bite sized episode. And hey, have a drink on us. Peace, love, pancakes,Behind The Bar

Experiential tourism is on the rise, and breweries have a unique opportunity to become must-visit destinations for travelers. This session dives into how breweries can attract new customers, build lasting relationships, and create memorable guest experiences with the help of Harvest Hosts.Join Harvest Hosts employees as they share insider tips and real-world success stories from breweries already leveraging the program. Learn how Harvest Hosts connects breweries with RV travelers who are eager to support small businesses and explore local craft beer scenes.We'll discuss actionable steps to make your brewery a destination of choice, simple hosting strategies that fit seamlessly into your operations, and the powerful role of word-of-mouth marketing in growing your customer base. Whether you're looking to diversify revenue, attract loyal customers, or create an unforgettable experience, this session will provide valuable insights to help you succeed in 2024.Ali Lindsey, Senior Business Development Manager | Ali joined the Harvest Hosts team with a rich background in sales, business development, and hospitality. Her passion lies in nurturing growing companies and coaching, particularly in expanding Harvest Hosts' Host network. Originally from the suburbs of Manhasset, NY, Ali made a beeline for the Rocky Mountains immediately after college graduation and has resided in Frisco, CO ever since. Finding solace in the great outdoors alongside her husband, Daric, and their daughters, Susie and Jojo, fuels her motivation and contributes to her success in leading the Host Recruitment team.Ashley Fox, Manager - Host Marketing | Ashley Fox is the Host Marketing Manager at Harvest Hosts where her passion for supporting small businesses and travel converges. Through strategic techniques and meaningful partnerships, Ashley works to educate small businesses how 5,600+ breweries, distilleries, wineries, farms, and other unique locations are increasing revenue by partnering with Harvest Hosts. Since joining the team in 2022, Ashley has helped expand the small business network by more than 70%. Ashley is proud to be a part of a company that has helped drive more than $150M+ to farms, wineries, breweries, distilleries, museums, golf courses, and other small businesses across North America. Outside of work, Ashley enjoys hiking, visiting local breweries, and exploring new destinations alongside her husband and their beloved dog.Stay up to date with CBP: http://update.craftbeerprofessionals.org/Join us in-person for CBP ConnectsHalf workshop, half networkingCharlotte, NC | June 9-11, 2025Register now: https://tickets.beertrail.com/e/cbp-connects-charlotte

Whatsup la gang! Behind The Bar has made it into 2025 with two dudes and a couple surprise guests for today's episode. Breaking news: Indie kids are still making music and we're still reviewing it! Join us as we digest a fun folk album and blow up Ireland with a German bomb (please don't put me on a watch list). Sit back, relax, and get ready to wonder "is it really a concept album, at all?" with your two favorite white boys and their unsolicited opinions. 

We talk divorced X-mas gifts, charity and basic boy names.https://linktr.ee/FromBehindTheBarcast

MUSTAAAARRRRRRRDDD! Waddup gang its your two favorite men back at it chillin on the couch sippin on bev. This time, we talkin real gangsta stuff fr fr. Yeah I'm talking the hot new K-Dot album, GNX (wit anita baker in the tape deck!). So lock in gang fr for a wild episode with hot takes, deep takes, real stuff, and surprise guest appearances from the gang fr. Let us know if we did k-dizzle justice wit dis fr gang. Don't forget to like, subscribe, and hit that bell to be notified every time some real stuff go down geopolitically-type. On gang. 

Happy Election Day! In this episode of Behind the Bar, Maxime and Emre dive into Bruce Springsteen's iconic album Born in the USA — because what's more American than belting out the Boss while sippin' on something stronger than democracy? Join the guys as they talk about the album's surprising social undertones, debate whether instruments are organs or pianos, and rip some shalalalalas. Pour yourself a drink, grab some red, white, and blue snacks, and tune in for some laughs, tunes, and (thankfully) zero political ads. Cheers!

Death & Co is an internationally known cocktail bar. It first began in New York but has expanded to other cities like Los Angeles and Washington, DC. But the company has big ambitions to grow even more. That's what led to the creation of Gin & Luck, the umbrella company of the bar that launched in 2018. According to David Kaplan, who started Death & Co in 2008 and is now CEO of Gin & Luck, the idea is "to create a unified hospitality landscape where we could have all of these entrepreneurial pursuits -- all of our Death & Co growth -- under one company." That includes more Death & Co locations opening up over the next year, as well as a new chain of cocktail bars called Close Company. It also means retail opportunities like an online marketplace, a book business and an e-learning platform. Kaplan joined this week's Modern Retail Podcast and spoke about how he's approaching transforming a popular bar into a global business. While there are many different parts of the business, the bars are still core. "Our primary economic engines -- and the focus points of our business -- really are our brick and mortars," he said. Still, the other areas are integral to Gin & Luck's growth. "Everything else that we do -- our marketplace, even our social, the books, the ready-to-drink cocktails, we're working on a new education platform -- all of those things, for the most part, we view as a true standalone business," he said. "So it can't just be a loss leader for us."

With vanilla-infused rye whiskey, apple brandy, Jamaican rum, and Angostura bitters, this version of the Brass Elephant blends the rich bitterness of the amaro with the smooth, sweet flavors of the other ingredients for a cocktail that's equal parts elegant and adventurous. Join us as we mix, taste, and see where a little substitution can take a drink! Remember to like, comment, and subscribe for more cocktails and behind-the-bar stories! --- Support this podcast: https://podcasters.spotify.com/pod/show/was-that-in-good-taste/support

In this episode of Cocktail Academy, Damian is joined by none other than Kaitlyn Stewart, the brains and talent behind Likeable Cocktails and a former Diageo World Class Champion. Kaitlyn shares her 20-year bartending journey, from humble beginnings in Canada to creating viral cocktail content online. This episode dives deep into her experiences, from winning world-class competitions to teaching the art of approachable cocktails on TikTok and Instagram.Together, Damian and Kaitlyn talk about the art of "twisting" classic cocktails, Kaitlyn's philosophy on staying authentic while being creative, and how the pandemic led her to start making cocktail videos from home. Kaitlyn also reveals her secret tips on how to create balanced, accessible drinks for home bartenders without overcomplicating the process.The conversation covers her experiences in world-class bartending, the challenges of cocktail competitions, and what it takes to compete on the global stage. You'll also hear insights into Kaitlyn's upcoming cocktail book, which offers creative spins on classics for both alcoholic and non-alcoholic drinks.Key Takeaways:Keep It Simple: When crafting cocktails at home, focus on simplicity and balance. Use a jigger to ensure precision and flavor.Twist the Classics: Start with the base formula of classic cocktails and swap ingredients based on what you like or have available.Behind-the-Scenes Effort: Learn about the unseen work that goes into both cocktail competitions and running a bar, from sourcing ingredients to perfecting the technique.Respect the Craft: Whether you're shaking up a Margarita or enjoying a non-alcoholic spirit, understanding the effort behind each drink leads to greater appreciation.Join us for a fun and insightful conversation with one of the cocktail world's brightest stars, Kaitlyn Stewart, as she breaks down her career, her favorite drinks, and how to make cocktails that are as fun as they are delicious!Find Kaitlyn: Insta, TikTokFind Damian: Insta, Tiktok, Facebook Hosted on Acast. See acast.com/privacy for more information.

A FAILED EXPERIMENT --- Support this podcast: https://podcasters.spotify.com/pod/show/was-that-in-good-taste/support

In this episode of The Disney Dish Podcast, Len Testa and Jim Hill bring you the latest updates and an in-depth look at Disney's past, present, and future. Tune in as they cover: Exclusive Interview: Special guest Ricky Debler Jr. from Palmas Restaurant Group shares the inside story behind their iconic Disney dining locations and the evolution of La Cava del Tequila. Disney Treasure Updates: Get the scoop on the newest details for Disney Cruise Line's upcoming ship. Disney Surveys: Find out what surprising questions Disney is asking guests about their park experiences. The Untold Story of Big Thunder Mountain: Jim wraps up his series on the history of this beloved attraction and reveals the ambitious plans that never made it to Disneyland. Dive into the latest news, fascinating history, and a few laughs in this can't-miss episode! SHOW NOTES Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Disney Dish Podcast, Len Testa and Jim Hill bring you the latest updates and an in-depth look at Disney's past, present, and future. Tune in as they cover: Exclusive Interview: Special guest Ricky Debler Jr. from Palmas Restaurant Group shares the inside story behind their iconic Disney dining locations and the evolution of La Cava del Tequila. Disney Treasure Updates: Get the scoop on the newest details for Disney Cruise Line's upcoming ship. Disney Surveys: Find out what surprising questions Disney is asking guests about their park experiences. The Untold Story of Big Thunder Mountain: Jim wraps up his series on the history of this beloved attraction and reveals the ambitious plans that never made it to Disneyland. Dive into the latest news, fascinating history, and a few laughs in this can't-miss episode! SHOW NOTES Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on "Behind The Bar," we're diving into a bottle of Jose Cuervo Tradicional Añejo. This tequila is rich and complex, having been aged to perfection in charred American oak barrels. We'll be tasting its deep notes of vanilla, caramel, and just a hint of spice, exploring what makes this tequila a standout for sipping or mixing. Join us as we break down the essence of this classic, time-honored tequila and discuss how it stacks up in the world of aged spirits. Chandler:InstagramWebsiteTwitter James:TwitterInstagramFacebook --- Support this podcast: https://podcasters.spotify.com/pod/show/was-that-in-good-taste/support

This week, I'm joined by Will and Ryan to discuss the extremely interesting 73 Yards!Will: @wmarler (Instagram) / @WillZMarler (Twitter)Ryan: @ryandenyer (Instagram) / @denyer_ryan (Twitter)About Time:www.linktree.com/abouttimecast

Bumpin that. Hi friends today four straight men sat at the table and talked about an album for women and gays. Let us know what colour your underwear is!

Bartenders do more than mix cocktails and mocktails. They're rubbing elbows with politicians and entrepreneurs, with people celebrating and people down on their luck, with regulars from down the block and tourists from across the world.Our guests are bartenders at the St. Paul Grill, inside the St. Paul Hotel in downtown St. Paul.We'll hear stories and tricks of the trade from their decades on the job. Guests:  Wesley “Wes” Winfield and Jacob “Jake” Zimmerman are bartenders at the St. Paul Grill in downtown St. Paul.