Podcast appearances and mentions of Charles H Baker

Recorded live before an audience at Sunken Harbor Club in Brooklyn.Why This Episode MattersGage & Tollner's revival is more than a preservation story. St. John Frizell and Garrett Richard show how historic restaurants and classic cocktails can be restored, reinterpreted, and made relevant. The ConversationThe live conversation opens with Mark admitting that it took him several meetings to realize writer St. John Frizell and bartender “Sinjin” Frizell were the same person. Francis recalls Garrett recognizing The Restaurant Guys at Tales of the Cocktail, back when being recognized in public was still a notable event.From there, St. John tells the improbable story of finding Gage & Tollner's landmarked interior beneath the remains of a TGI Fridays, an Arby's, and a makeshift mall. He explains how 450 crowdfunding investors helped revive the historic Brooklyn oyster and chophouse and how the restaurant was preparing to open when COVID closed New York.Garrett traces Sunken Harbor Club from a weekly pop-up to one of the country's most distinctive cocktail bars. He explores forgotten tropical formats, historic steakhouse drinks, the challenge of creating serious non-alcoholic cocktails, and the timelessness of the Martini. The conversation also reaches Charles H. Baker Jr., his amazing life and the idea that a great drink can be built as much on story and context as on the recipe itself.Timestamps00:00 Live from Sunken Harbor Club02:00 St. John, Sinjin and a James Bond pronunciation lesson04:00 Garrett's first encounter with The Restaurant Guys05:30 The opening cocktails and Sunken Harbor's menu philosophy08:30 Gage & Tollner prepares to open as COVID closes New York11:00 How the Sunken Harbor Club began as a weekly pop-up14:00 Finding Gage & Tollner behind false walls17:00 Raising $450,000 from 450 crowdfunding investors20:00 Reconstructing forgotten cocktails and the Cross Current25:30 Historic steakhouse drinks meet tropical cocktails30:30 Why serious non-alcoholic cocktails are so difficult42:00 Martinis, Charles H. Baker and cocktails built around storiesBiosSt. John Frizell is a writer, restaurateur and co-owner of Gage & Tollner and Sunken Harbor Club in Brooklyn. His work has appeared in publications including Bon Appétit, Saveur and Punch, and he is also the founder of the acclaimed Red Hook restaurant and bar Fort Defiance and a noted authority on cocktail writer and adventurer Charles H. Baker Jr. Garrett Richard is the Chief Cocktail Officer of Sunken Harbor Club and the co-author, with Ben Schaffer, of Tropical Standard. His career includes acclaimed cocktail programs at Existing Conditions, Slowly Shirley, ZZ's Clam Bar and Exotica, and VinePair named him its 2024 Next Wave Bartender of the Year.InfoSunken Harbor ClubBrooklyn, New YorkGage & TollnerBrooklyn, New YorkTropical StandardBy Garrett Richard and Ben Schaffer Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.com

08-14-2024 Charles H. Baker Learn more about the interview and get additional links here: https://usabusinessradio.com/sports-lawyers-and-team-investments-a-hot-market/ Subscribe to the best of our content here: https://priceofbusiness.substack.com/ Subscribe to our YouTube channel here: https://www.youtube.com/channel/UCywgbHv7dpiBG2Qswr_ceEQ

André Darlington (website, Instagram) is the author of 12 books, including the one we discussed, Cowboy Cocktails.In 2020, André became the first cocktail writer to circumnavigate the globe since Charles H. Baker a hundred years ago. A record of his journey became Booze Cruise: A Tour of the World's Essential Mixed Drinks.A few things worth noting that I found fun from our conversation• There was heavy Spanish and Mexican influence in cowboy culture. For example, the term I've always heard as “ten-gallon hat”, is actually “tan galan”, which means very handsome.• In many western towns there was no shortage of luxurious goods (champagne, Grand Marnier, Chartreuse, etc.) because as people came into large amounts of money, they craved indulgences to spend them on. Pairing this with long periods of deprivation while cowboys were out on the plains, they often liked sweeter drinks. Modern-day staples like sugar and eggs were also luxuries.• While whiskey was popular on the plains, mezcal (Tequila did not become an official designation until l1974) was common because agave is more at home in dry climates. 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

I sat down with St. John Frizell, who founded Fort Defiance bar in Brooklyn's Red Hook neighbourhood back in 2009, and brought Gage & Tollner, long the most vaunted fine-dining restaurant in Brooklyn since it opened in 1879, back to life in 2021 (yep, 2021!) after it lay dormant and closed for almost two decades. I met St. John when he taught a seminar I attended on the subject of playboy travel and food & drinks writer  Charles H. Baker, Jr., at Tales of the Cocktail, around 2006 or 2007; in fact, his seminar inspired the first-ever cocktail menu at door 74 (which I opened in Amsterdam in 2008), which was all Charles H. Baker, Jr., cocktails. We kicked it for several hours and it's all here: laundry tips for white shirts, why martinis now cost $21, St. John's exciting new side hustle as a liquor smuggler, why he'll open more Sunken Harbor Clubs but not more Gage & Tollners, world premiere of the Sunken Harbor Club Membership Scheme, serving Hearsts, the old Pegu Club,  having to relearn the art of concentration, and a whole bunch more. We were fuelled solely by coffee, so me and St. John should really do this again some time with a drink in hand!St. John on IG: St John Frizell (@stjohnfrizell) • Instagram photos and videos Gage & Tollner on IG: Gage & Tollner (@gage.and.tollner) • Instagram photos and videos Fort Defiance on IG: Fort Defiance (@fortdefiance) • Instagram photos and videos  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

This weeks episode we have Lorenzo Antinori, a bartender who has been actively involved in some of the worlds best bars from London, Korea and now his home in Hong Kong.   Lorenzo, started his career in the hospitality industry in Rome, at the Hotel De Russie, one of the “Leading Hotels of the World”.   Before Long Lorenzo started to see the wonders of the bar world and realised to learn more he would have to move to London, the epicentre of cocktail culture at the time.   His determination landed him a job at the American Bar at the Savoy Hotel and after 2 years the Beaufort Bar at the Savoy Hotel, both awarded as Best International Hotel Bar at annual Spirited Awards “Tales of the Cocktail” in 2011 and 2013.   In late 2015, Lorenzo joined Dandelyan under the role of Head bartender, running the daily base operations of the bar. The bar was ranked #2 by the World’s 50 Best Bars, in 2016.   In February 2017 he decided it was time to get out of his comfort zone and take the journey across the world to Korea, joining the Four Seasons Hotel & Resorts in Seoul with a special focus in Charles H., the destination bar within the property, inspired by globetrotter Charles H. Baker Jr.   During his tenancy at Charles H. has been ranked #14 in Asia 50 Best Bars and #64 in World’s Best Bars 2018.   On February 2019, Lorenzo was appointed Beverage Ambassador for Four Seasons Hotel and Resorts APAC and Beverage Manager at Four Seasons Hotel Hong Kong, where he overlooks the beverage program for the property, with a major focus on Caprice Bar, newly nominated #34 Asia 50 Best Bars 2020.   Enjoy!   Contact info & Resources: Insta: lorenzoantinori_ Handpicked article in Luxe Living Asia       *****   Before we get started I wanted to talk first about Patreon and how you can be a part of the podcast.    Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me.    In this world we live in being a creator is about creating communities around mutual topics of interest and this is what I want to do for you.    Please follow the link below and join the community! https://www.patreon.com/onthebackbar  Buy me a coffee to say thanks here :)  ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast for the future.  You can find show notes soon on gastronomerlifestyle.com Or follow us on social media here: Facebook: gastronomer lifestyle Instagram: on_the_back_bar Contact me on christopher@gastronomerlifestyle.com

Today we are drinking a cocktail called the Mexican Firing Squad. If you like margaritas but want to stop being such a basic bitch, this one’s for you. Mexican Firing Squad Recipe: 2 OUNCES TEQUILA ¾ OUNCE LIME JUICE ¾ OUNCE GRENADINE 5 DASHES ANGOSTURA BITTERS SODA WATER (OPTIONAL) Add all ingredients to a cocktail shaker. Add ice and shake until chilled. Strain into a rocks glass over ice. Garnish with a lime wheel. Leave us some feedback, and share with your friend who likes margaritas but wants to stop being such a basic bitch. Music: A Mexican Love Affair by Squire Tuck

First described by Charles H. Baker in 1933, this cocktail derives its name from the rallying cry ginned up by jingoistic newspaper owners trying to get the U.S. to declare war on Spain in 1899. Don't let the violent origins turn you off, this one is worth trying. ``` 2 oz. whiskey 3/4 oz. sweet vermouth 2 tsp. Cherry Heering 1/2 tsp. absinthe Combine all components in a mixing glass, add ice, and stir. Strain into a cocktail glass and garnish with a cherry. ``` Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BD7rJy7INFo) See photo (https://www.instagram.com/p/BD7rQifoNFt) USS Maine (https://en.wikipedia.org/wiki/USS_Maine_(ACR-1)) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/