Podcasts about clover club

The BanterThe Guys talk about their visit to one of their new favorite cities: Charleston, SC.The ConversationThe Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she's been and where she's going (which is pretty exciting!)The Inside TrackThe Guys have known Jillian from Death & Co. and The Dead Rabbit (NYC) and were happy to meet up while they were in Charleston. Jillian shares some of what she is looking forward to about running her soon-to-open bar Hazel and Apple. “Knowing that people want to work, they want to do a good job, and hiring the right people and investing in people, having a great education program and giving people opportunities not only helps yourself, but them. That is what I want to achieve and create: a great community and a great working environment,” Jillian Vose on The Restaurant Guys Podcast 2025BioJillian Vose is a renowned mixologist and entrepreneur, celebrated for her innovative approach to cocktails and her influential presence in the beverage industry. After starting out in AZ, she quickly ascended the ranks, contributing significantly to establishments like Clover Club, Maison Premiere, Death & Co., and notably, The Dead Rabbit in NYC. Her latest venture, Hazel and Apple in Charleston, SC, is set to bring a fresh perspective to the city's vibrant bar scene.Co-authored Mixology & Mayhem and Paddy Drinks: The World of Modern Irish Whiskey CocktailsNamed one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail.InfoHazel and Apple, Charleston, SChttps://www.hazelandapple.com/Badger Bevs https://badgerbevs.com/See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our 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/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**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

This week on the Cocktail Academy Podcast, Damian is joined by none other than Jillian Vose — bartender, creator, and the brains behind Outwalker Irish Whiskey. From scooping ice cream in Cape Cod to shaking cocktails in New York's most iconic bars, Jillian shares the journey that led her from high-volume service to high-level spirits innovation.They dive into her early hospitality days in Arizona, her time at legendary venues like Maison Premiere, Clover Club, Death & Co., and The Dead Rabbit, and how she honed her craft through fine dining, education, and creative collaboration. Jillian also opens up about the development process behind Outwalker — from cask choices to proof levels — and what it really takes to create a whiskey blend with intention and identity.Whether you're a bar manager, a cocktail nerd, or just love a good story over a good drink, this episode is packed with insight, laughs, and a few f-bombs (all lovingly delivered).What You'll Learn:Jillian's career path from Cape Cod to New York CityThe role of education in mastering spirits and cocktailsHow Death & Co. shaped her creative processThe inspiration behind Outwalker Whiskey — and why 44.5% ABV was the magic numberLessons in collaboration, guest experience, and staying grounded in hospitalityFeatured Guest:

Celebrate St. Patrick's Day with the Scary Spirits Podcast: A Review of "Red Clover" (2012) Get ready for a festive and spooky celebration on this week's episode of the Scary Spirits podcast! In honor of St. Patrick's Day, our dynamic hosts, Karen and Greg, take you on a thrilling journey as they review the 2012 Syfy made-for-TV movie, "Red Clover" (also known as "Leprechaun's Revenge"). This episode is packed with fun and fright as Karen and Greg delve into the eerie world of "Red Clover," sharing their thoughts on the film's plot, characters, and spine-chilling moments. Whether you're a horror movie aficionado or just looking for some St. Patrick's Day entertainment, this review is sure to captivate and entertain. But that's not all! To add a touch of Irish cheer, our hosts will be sipping on a deliciously themed Clover Club cocktail. They'll share the recipe and their thoughts on this festive drink, making it easy for you to join in the celebration from the comfort of your own home. Tune in for a lively discussion filled with spooky insights, laughter, and a dash of Irish charm. Don't miss out on this special St. Patrick's Day episode of the Scary Spirits Podcast – it's the perfect way to get into the holiday spirit!

Giuseppe González built his bartending reputation at bars including Flatiron Lounge, Clover Club, PKNY, and Suffolk Arms. Now working in Las Vegas, he's made it his mission every December to share his love of coquito, a spiced rum-and-coconut drink from Puerto Rico that's essential for celebrating the holidays. For this episode, González talks with us about coquito's history and shares his recipe (below) and tips for making a batch to share with friends and family.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, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.  Coquito TradicionalMakes about 5 ½ liters60 oz. / 5 cans evaporated milk60 oz. / 4 cans cream of coconut (such as Coco Lopez)2 Tbsp. good-quality vanilla extract6 long cinnamon sticks (preferably Mexican cinnamon)3 Tbsp. ground nutmeg4 whole star anise6 whole cloves2 liters aged Puerto Rican rumAdd all of the ingredients, except the rum, to a large pot and bring to a boil, stirring to combine. Immediately remove from the heat and let cool to room temperature. Add the rum and stir, then strain out the solids, saving the cinnamon sticks and discarding the rest. Using an immersion blender (or a blender, working in batches), blend for at least 90 seconds. Bottle for use or for gifting, adding a cinnamon stick to each bottle. Keep refrigerated. To serve, pour chilled into a small cup or glass (or add to coffee), and grate fresh nutmeg or cinnamon on top, if desired.

Send us a textTom Macy has won more awards in Punch Magazine's Ultimate Blind Cocktail Tastings than any other bartender. He is on a mission to help people drink better cocktails. He served as the beverage director at Clover Club for 8 years. During that time, the bar earned several prestigious awards. His partner and co-founder of Social Hour, Julie Reiner, has been a leading cocktail culture pioneer for the last 20+ years.Made In New York,With New York SpiritsClick for more details: https://www.socialhourcocktails.com/about/ Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

Subscriber-only episode*Commercial-free Version*The BanterThe Guys chat about acquiring local, seasonal produce which can be harvested from an urban rooftop.The ConversationThe Restaurant Guys welcome their old friend and iconic bartender Julie Reiner to discuss her illustrious career as a pioneer of the craft cocktail movement. She shares about the challenges of her involvement as a judge on  Netflix's Drink Masters and what's next in the cocktail world. The Inside TrackThe Guys and Julie were students of Dale DeGroff's cocktail revolution. The Guys have enjoyed Julie's company and refreshments at her bars since the aughts. “Thank you so much for having me on. This has been a lot of fun. I always love talking to you guys,” Julie Reiner on The Restaurant Guys Podcast 2024BioA cutting-edge mixologist and club owner, Julie Reiner opened Flatiron Lounge, Clover Club, and Milady's among others. She was a judge on Netflix's Drink Masters and runs a bar training and consulting company. She was named “Mixologist of the Year” from Wine Enthusiast and accepted several honors including a "Lifetime Achievement Award" from Tales of the Cocktail Foundation. InfoMilady's https://www.miladysnyc.com/Clover Clubhttps://www.cloverclubny.com/Pathfinder Hemp NAhttps://www.stageleftwineshop.com/wines/The-Pathfinder-The-Pathfinder-Non-Alcoholic-Hemp-Spirit-w4281311u1Julie's websitehttps://juliereiner.com/Julie on Instagram@mixtressnycOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.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/

Subscriber-only episode*Commercial-free Version*The BanterThe Guys talk about a New York Times article by Michael Pollan which illuminates the challenges of defining food terms and agribusiness as a whole and where we go from here. Then, they reach for a cocktail. The ConversationThe Restaurant Guys chat with renowned mixologist Julie Reiner about her experience in the New York City cocktail scene from Pegu Club to Flat Iron Lounge and to her new bar, which she is about to open in Brooklyn, Clover Club. She asserts that great ingredients, skill and patience are necessary to create the high-level drinks she serves at her establishments. Listen to what has changed and what has stayed the same in the years since. The Inside TrackThe Guys and Julie were mentored by Dale DeGroff and all preach the gospel of classic cocktails with fine ingredients. They Guys frequently visited Julie at Pegu Club and her own Flat Iron Lounge. “Cocktails are hip and cool and, and everybody likes something sophisticated in a glass,” Julie Reiner on The Restaurant Guys Podcast 2008BioA cutting-edge mixologist and club owner, Julie Reiner opened Flatiron Lounge, Clover Club, and Milady's among others. She was a judge on Netflix's Drink Masters and runs a bar training and consulting company. She was named “Mixologist of the Year” from Wine Enthusiast and accepted several honors from Tales of the Cocktail. InfoClover Clubhttps://www.cloverclubny.com/NYT Article by Michael Pollan https://www.nytimes.com/2008/10/12/magazine/12policy-t.htmlJulie on Instagram@mixtressnycOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.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/

We're just back from Tales of the Cocktail in New Orleans where we're absolutely thrilled to have been awarded 'Best Cocktail & Spirits Publication' at the Spirited Awards. Whoop!!While it was very hot there, it's been pretty damned steamy back home in the UK too. So, like most, we're looking at ways to enjoy the rays whilst keeping cool. Which is where this episode comes in…Starting with our featured products. We've got not one but two cocktails in cans: Whitebox Spicy Margarita and Moth Piña Colada – chill them and they're perfect accompaniments whether you're chilling in the park, on the beach, in fact, anywhere where the sun is shining.As for our bar this week, we head up to The Berkeley Rooftop Pool and Bar for tequila cocktails, tacos and, yes, a pool, right in the heart of London's Knightsbridge.And at this time of year, more than ever, we all need to be on top of our ice game. This is where our book choice comes in. It's The Ice Book – cool cubes, clear spheres and other chill cocktail crafts, with expert tips from the King of Ice, Camper English.Staying with things on the cooler side brings us to our guest. Iain McPherson, has made the science of sub-zero temperatures into an art form with his pioneering techniques in his cocktail creations. We talk to him about this, his award-winning Edinburgh bar Panda & Sons, and a whole lot more.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Clover Club 60ml London Dry gin15ml raspberry syrup*15ml freshly-squeezed lemon juice1 egg white3 fresh raspberries to garnishMethod:Add all ingredients to a cocktail shake and dry shake vigorously to emulsify egg white. Fill shaker with ice then shake again. Strain into a chilled cocktail glass. Garnish with three fresh raspberries pierced onto a cocktail stick and place atop the glass.*Raspberry syrup:2/3 cup water2/3 cup caster sugar1 cup raspberriesMethod:Bring water and sugar to a boil in a small saucepan while stirring occasionally. When sugar has dissolved, remove from heat and stir in raspberries. Break down with a masher or fork. Leave for an hour to steep then strain through a fine strainer.Hoot The RedeemerMOTH DrinksNauticusPanda & SonsThe Berkeley Rooftop Pool & BarThe Ice Book – Cool cubes, clear spheres and other chill cocktail crafts by Camper EnglishWhitebox CocktailsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

This is a Library Selection from 2008 The Banter The Guys talk about a New York Times article by Michael Pollan which illuminates challenges of defining food terms and agribusiness as a whole and where we go from here. Then they reach for a cocktail.  The Conversation The Restaurant Guys chat with renowned mixologist Julie Reiner about her experience in the New York City cocktail scene from Pegu Club to Flat Iron Lounge and to her new bar, which she is about to open in Brooklyn, Clover Club. She asserts that great ingredients, skill and patience are necessary to create the high-level drinks she serves at her establishments. Listen to what has changed and what has stayed the same in the years since.  The Inside Track The Guys and Julie were mentored by Dale DeGroff and all preach the gospel of classic cocktails with fine ingredients. They Guys frequently visited Julie at Pegu Club and her own Flat Iron Lounge.  “Cocktails are hip and cool and, and everybody likes something sophisticated in a glass,” Julie Reiner on The Restaurant Guys Podcast 2008 Bio A cutting-edge mixologist and club owner, Julie Reiner opened Flatiron Lounge, Clover Club, and Milady's among others. She was a judge on Netflix's Drink Masters and runs a bar training and consulting company. She was named “Mixologist of the Year” from Wine Enthusiast and accepted several honors from Tales of the Cocktail.  Info Clover Club https://www.cloverclubny.com/ NYT Article by Michael Pollan https://www.nytimes.com/2008/10/12/magazine/12policy-t.html Julie on Instagram@mixtressnyc Our Sponsors: The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places: Stage Left Steak https://www.stageleft.com/ Catherine Lombardi https://www.catherinelombardi.com/Stage Left Wine Shop https://www.stageleftwineshop.com/

The Banter The Guys chat about acquiring local, seasonal produce which can be harvested from an urban rooftop. The Conversation The Restaurant Guys welcome their old friend and iconic bartender Julie Reiner to discuss her illustrious career as a pioneer of the craft cocktail movement. She shares about the challenges of her involvement as a judge on  Netflix's Drink Masters and what's next in the cocktail world.  The Inside Track The Guys and Julie were students of Dale DeGroff's cocktail revolution. The Guys have enjoyed Julie's company and refreshments at her bars since the aughts.  “Thank you so much for having me on. This has been a lot of fun. I always love talking to you guys,” Julie Reiner on The Restaurant Guys Podcast 2024 Bio A cutting-edge mixologist and club owner, Julie Reiner opened Flatiron Lounge, Clover Club, and Milady's among others. She was a judge on Netflix's Drink Masters and runs a bar training and consulting company. She was named “Mixologist of the Year” from Wine Enthusiast and accepted several honors including a "Lifetime Achievement Award" from Tales of the Cocktail Foundation.  Info Milady's  https://www.miladysnyc.com/ Clover Club https://www.cloverclubny.com/ Pathfinder Hemp NA https://www.stageleftwineshop.com/wines/The-Pathfinder-The-Pathfinder-Non-Alcoholic-Hemp-Spirit-w4281311u1 Julie's website https://juliereiner.com/ Julie on Instagram @mixtressnyc Our Sponsors: The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places: Stage Left Steak https://www.stageleft.com/ Catherine Lombardi https://www.catherinelombardi.com/Stage Left Wine Shop https://www.stageleftwineshop.com/

Julie Reiner, partner of New York's Clover Club, Leyenda, and Milady's, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe! Julie Reiner's Queen's Park Swizzle Recipe Ingredients 10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet Directions Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet.

Follow us: Insta, Tiktok, FacebookFeatured Cocktail of the Week: The SunflowerCreated by Sammy Ross of Milk and Honey fame.Recipe:20ml (3/4 oz) London Dry Gin20ml (3/4 oz) Cointreau20ml (3/4 oz) Elderflower Liqueur (e.g., Saint Germain)20ml (3/4 oz) Fresh Lemon JuiceOptional: Absinthe rinse for added complexity.Shaking and serving tips: Chill your glass, shake ingredients with ice, strain into a coupe glass, garnish with a twist of lemon or orange.Setting Up Your Home BarStart with what you like: Choose spirits based on your preferences to avoid unnecessary purchases.Keep it simple: Fewer bottles mean less confusion and cost.Essential SpiritsGinVersatile for cocktails like Clover Club, Sunflower, Gin Martini.Start with a gin you already like or try a new one for variety.VodkaNeutral spirit, good for cocktails like East 8 Hold Up.Choose a decent quality vodka; no need to splurge.RumDiverse flavours from different regions (Cuban, Jamaican, etc.).Great for Daiquiris, Mai Tais, Mojitos.TequilaGrowing in popularity, essential for Margaritas, Palomas, and more.Choose a good quality tequila to start.WhiskeyWide variety (Bourbon, Rye, Irish, Scotch).Perfect for Manhattans, Bee's Knees, Tipperary.BrandyCommonly used for classic cocktails like the Sidecar and Jack Rose.Start with a good Cognac or apple brandy.Essential LiqueursOrange Liqueur: Cointreau, Grand Marnier, or Curacao for Margaritas, Sidecars, Cosmopolitans.Elderflower Liqueur: Adds a unique flavour to many cocktails, versatile.Coffee Liqueur: Trending choice like Mr. Black for espresso martinis and other coffee-based drinks.Vermouth and AmaroVermouth: Essential for martinis and Manhattans. Keep it in the fridge to extend its life.Amaro: Adds complexity to drinks like Negronis and Aperol Spritz.BittersNon-Potable Bitters: Angostura, aromatic bitters for depth and complexity in cocktails.Potable Bitters: Like Campari and Aperol, great for various modern cocktails.Final TipsStart simple: Begin with a few essential spirits and liqueurs.Gradually expand your collection based on your growing preferences and cocktail experiments.Keep vermouth in the fridge and consider buying smaller bottles to avoid waste.Closing RemarksFollow the podcast on your favorite platform and leave a review pleaseKeywords for SEO:Home bar essentialsMust-have spirits for home barBest liqueurs for cocktailsCocktail recipes for beginnersHow to set up a home barEssential cocktail ingredientsBest gin for cocktailsClassic cocktail recipes Hosted on Acast. See acast.com/privacy for more information.

Editors are the unseen heroes of the publishing world, offering critical behind-the-scenes feedback that can take an author's work from good to spectacular. Amanda has not only been John's editor for both Saved by the Bellini and Drink What You Want, she's also a dear friend. Here they chat about Amanda's start in publishing, her editing process, and why she chose to focus on cookbooks. Eat Your Words  Presents: Saved by the Bellini is Powered by  Simplecast

Julie Reiner is one of John's bar heroes. Although he never formally worked for her, she had a tremendous impact on his career. In the course of his research for Saved by the Bellini, he came across a New York Times article from 2000 in which Julie was quoted for her Appletini recipe. Listen to them chat about Julie's favorite Appletini spec and dive deeper into the actual bartending conditions in the 90s. (Spoiler alert: they weren't as bad as everyone thinks!)Eat Your Words  Presents: Saved by the Bellini is Powered by Simplecast 

For whatever reason, the Clover Club isn't on many cocktail menus and that is a dang shame! This pink beauty has all the right moves to make its way into your heart. Uncle Brad makes the classic and gives us the history behind the drink. Jules makes it with a twist, tipping her hat to Julie Reiner who brought the once lost Clover Club back from the ashes.  Clover Club: Chill your coupe glass In your boston shaker: 1 egg white  Grab your jigger 2 oz gin (London dry works great here, as does New Western - in this case I used Brockmans. Look for flavors that compliment raspberry - citrus is always a great compliment) ¾ oz raspberry simple syrup ¾ oz lemon juice fresh DRY Shake it Add LOTSA ICE small side of shaker SHAKE IT AGAIN Double strain into your coupe (hawthorn strainer and fine mesh strainer) Garnish with 3 raspberries Lillet Rose Clover Club: In your shaker 1 egg white 1.5 oz gin 1/2 oz Lillet Rose  3/4 oz fresh lemon juice 1/2 oz simple syrup 4-5 raspberries, muddled Dry shake  Add ice shake again Double strain & garnish with 3 raspberries Tip: different types of gin The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

What parallels exist between music, food and beverage and how can they inform entrepreneurs about innovation strategies? The hosts look to legendary music producer Rick Rubin for answers. We also discuss trends from behind the bar with the 2023 USBG World Class bartender of the year Renato Tonelli and Julie Reiner, the owner of world renowned NYC cocktail restaurants The Clover Club and Leyenda. Show notes: 0:43: Ray Is Pumped, Walmart Is In The House, Consider The Listener's Perspective, Amaro Sherbet! – Less than two weeks away from BevNET Live Summer 2023, the hosts spoke about the opportunity for attendees to meet one-on-one with buyers from Walmart and Sprouts before discussing how a recent “60 Minutes” interview could help founders strategize for new product development. They also sipped on CBD-infused beverages and better-for-you sports drinks before snacking on amaro-infused sherbet and chilled granola bars. 24:25: Interview: Renato Tonelli, 2023 USBG World Class Bartender Of The Year – Tonelli sat down with Taste Radio editor Ray Latif amid the USBG Presents World Class competition, which was sponsored by beverage alcohol giant Diageo and held in Austin, Texas last month. The event featured 30 of the nation's top mixologists, each of whom were presented with a series of challenges inspired by current spirit and cocktail trends. Ultimately, the title was earned by Tonelli, a bartender and the beverage training director at esteemed New York City bar Dante. In this interview, he spoke about his experience in the competition, how he sources inspiration and manages pressure and why he's bullish on non-alcoholic cocktails. 37:02: Interview: Julie Reiner, Owner, The Clover Clover, Leyenda and Milady's – Judging the USBG World Class competition were industry legends and luminaries, including Julie Reiner, the Brooklyn-based owner of world renowned cocktail bars The Clover Clover, Leyenda and Milady's. In this conversation, Reiner spoke  about how she uses her influence to promote positive and progressive trends from behind the bar and in patrons' glasses as well as her interest in RTD cocktails as the co-founder of Social Hour. Brands in this episode: Poppi, vitaminwater, Bai, Wet Hydration, Gatorade, Powerade, Sati Soda, Brez, Squirt, Starry, Sierra Mist, Salt & Straw, Straightaway Cocktails, Mooski, Seedlip

The guys make a pre-Prohibition drink named after the men's social club in Philadelphia.CLOVER CLUB RECIPE1.5oz/45ml Gin.5oz/15ml Raspberry Syrup.5oz/15ml Lemon Juicefew drops Egg WhitePour all ingredients into a cocktail shaker, shake well with ice, strain into a chilled cocktail glass. Garnish with fresh raspberries.Recipe via the International Bartenders Association (https://www.iba-world.com/) Hosted on Acast. See acast.com/privacy for more information.

Vold er ikke greit, men fortjener tryllekunstnere iblant en på kjeften? Cocktailkameratene mener ja, så absolutt. Sjekk ut hvorfor, samtidig som du får høre om skitne Paris, Disneyland og litt Banksy.------Husk å finne oss på @cocktailterapi eller patreon.com/cocktailterapi og send gjerne en hilsen til cocktailterapi@gmail.com

Paige Walwyn is a bartender who was born and raised in New Jersey by immigrant parents from the island of Nevis. She has tended bar at award-winning establishments including Clover Club in Brooklyn, NY. These days you can find her at Queen Mary in Chicago, IL. For this episode, Paige walks us through an original, gin-based, martini-like cocktail she recently created. She schools us on everything from ice, to ending the recipe with her unique garnish technique. Paige also shares details about how she gives back through a Chicago-based organization, Growing Home. Enjoy this episode as we go Beyond the Drink… with Paige Walwyn. (cocktail recipe below) Tale of Two CitiesMakes 1 cocktail1.5 oz Navy Strength Gin1 oz fino sherry.5 oz blanc vermouth.25 grapefruit liquor Stir everything together over kold-draft (square, clear ice cubes) and serve in a chilled martini glass.Garnish with a grapefruit twist, expressed and discarded.This episode is Presented by Fords Gin. Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

My guest on this episode is Julie Reiner: you may know her from any one of the New York bars she's opened since 2003: Flatiron Lounge, Pegu Club, Clover Club, and most recently, Milady's. She's written cocktail books, judge cocktail comps around the world, and won numerous accolades for her bars and herself. Or if you've just come into the bar world, you might know her from TV and the Netflix show Drink Masters, which debuted in October last year to much success.Drink Masters is a competitive bartending show — like Masterchef for bars — and it's really the first of its kind — I do remember seeing a show about Diageo's World Class comp on TV once, but I think it was an ad more than a show. Drink Masters is a new thing, and when it came out there seemed to be two takes: one, that it all molecular and foams and airs smoke and mirrors, and that it wasn't real bartending — and the other, that it was great to see bartending get this kind of exposure. For what it's worth, I've been watching it recently, and I think it's a net positive — I mean, it's very American in tone, as I say to Julie in this chat, but I think it's pretty genuine and I'd like to see more of it.So I talk to Julie about the show of course, and what that experience was like behind the scenes. But I also talk to her about how she makes decisions on which opportunities to pursue, about the qualities she has that have set up her up for this remarkable career, what it takes to open a bar now as opposed to 10 and 20 years ago, what makes a great bar and more.

Back to normal in our separate apartments... :( Pam and Michelle talk about the massive amount of movies Pam has been watching, and maybe a few video games?Check out the Youtube Version (honestly the preferred version)#podcast #videogames #cocktails Cannot be Tamed  ► https://www.youtube.com/c/Cannotbetamed1Check out PolyMedia Network for more fun content ► http://polymedianetwork.com/

Tom Macy was the head bartender at the Clover Club, one of the best cocktail bars in the country, but he was called to start his own brand. It's a great story, I hope y'all listen! Cheers! For 15% off your order at ORCA Coolers, make sure to visit www.orcacoolers.com/bourbon  We're pushing our social media to Picks App! Make sure to visit https://picksshop.com/ and make sure to get the Picks App to get in on all the fun.

This week we are joined by the award-winning bartender, consultant and educator, Ms. Franky Marshall. Over the years, she has received countless accolades and worked at some of the world's top bars, including Dead Rabbit, and Clover Club. Due to her celebrated and prolific career, we discuss how she got started in the biz, as well as the early days of the craft cocktail renaissance. We also discuss why she considers herself both a bartender and a mixologist. And why brands need to hire more bartenders and not just influencers. Tito's Cherry Shack Sour: https://www.titosvodka.com/stories/25th-anniversary/ _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

Steve and Cat discuss Youth League Sports. Is Travel team really worth it? Should your child play just one sport? SOB of the week is Brett Hart. Cocktail of the week is Philadelphia's Clover Club.

Hosts Bridget Albert and Julie Milroy welcome Julie Reiner - Co-Founder of three New York City bars, Mixtress Consulting, & Social Hour Cocktails

Thanks to my guest stars Arianna Hone and Marshall Minaya.Tales of the Cocktail Foundation, Cocktail Apprentice Program (CAP), Spirited Awards Marshall mentioned Normindia gin, which employs CalvadosI discussed a wonderful session on clarifying milk featuring Garreth Howells We discussed the increased wellness push at Tales involving Seedlip, Arianna's Espresso Martini courtesy of Lyre's, and Livener by Three Spirit.  Bars: Peychaud's, Arnaud's, Two Schmuck's, Clover Club, LeyendaPeople: Dale DeGroff, Dave Arnold, Jeff Berry, Ivy Mix, Dave Wondrich, Julie Reiner, Phil DuffBrands and organizations: Diageo, Suze, Finger Lakes Distilling, Bar Convent BrooklynOne term I'd never heard that Arianna mentioned is bump pouring. A quick up-and-down motion while pouring, creates an air bubble that causes a short gap in the stream, allowing one to reposition over another glass and not spill on the counter or interrupt your pour. This helped Arianna pour more seamlessly when moving fast in the Speed Rack competition. 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

Who could be more perfect to explore the visually stunning, fruity, and fresh Clover Club than Julie Reiner? A New York City bartending dynamo, Reiner just happens to own a bar with the same name of today's drink and boasts decades of experience in the industry. Listen on or read below to discover her Clover Club recipe — and don't forget to subscribe! Julie Reiner's Clover Club Recipe Ingredients - 1 1/2 ounces gin, such as Plymouth, Bombay Dry, or Japanese - 1/2 ounce dry vermouth, such as Dolin - 1/2 ounce lemon juice - 1/2 ounce raspberry syrup (recipe below) - 1/4 ounce egg white Garnish: 1 fresh raspberry Directions 1. Add all raspberry syrup, lemon juice, dry vermouth, gin, and then, finally, egg white to a cocktail shaker and shake without ice. 2. Add ice and shake until chilled. 3. Strain into a chilled coupe glass and garnish with a fresh raspberry on a pick. Raspberry Syrup Recipe Ingredients - 1/2 cup fresh raspberries - 1 cup fine sugar - 1/2 cup water Directions Macerate raspberries and sugar until the mixture becomes thick and goopy. Add water and allow to sit over night so the sugar dissolves. Strain out solids using a fine strainer. See acast.com/privacy for privacy and opt-out information.

Hey everyone,I was the perfect audience for my own podcast this week because Craig (my husband, in case you’re new) is going to be back and forth to NY over the next five months to edit his movie, and I’ll be visiting often, and — crisis! — I don’t know where to eat. Add to that the fact that people still ask me: “Hey, Adam, I’m going to New York soon, what are the hot new restaurants?” As if I know!Enter Ryan Sutton. Not only is he the James Beard award-winning chief food critic at Eater NY, he’s a born and bred New Yorker, who (like me) grew up on Long Island and is as passionate about his city as Billy Joel (who also, like us, is also from Long Island). In today’s pod, Ryan wakes me up to the modern Korean Renaissance happening in NYC — with restaurants like Atomix, Attaboy, Cote — and weighs in on the whole Eleven Madison Park scandal vis-a-vis their new vegan menu. Know someone going to NY soon? Send this their way!Then I bully him into giving me lists: what are the best old school spots that are still worth visiting? (The Clover Club is new to me.) What are the best new spots? (I’m curious about Hawksmoor.) Best pizza places? (Ryan weighs on on the hype surrounding Lucali and offers some alternatives.) WHAT’S THE BEST BEST BEST EVERYTHING?Well: no spoilers, but Ryan delivered. I just listened to it back and made a list with almost twenty places on it. I’ll have a lot of ground to cover when I go to visit Craig next month.Become a paid subscriber and get my bonus ten questions with Ryan Sutton tomorrow! (Including: most overrated NYC restaurant, go-to bagel order, and where he’d have his last NY meal.)Give it a listen and let us know your favorite NYC restaurants in. the comments.Happy listening!Your friend,Adam This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit amateurgourmet.substack.com/subscribe

In this episode we are sipping on a “delicately pink” cocktail–the Clover Club! This frothy, elegantly tart concoction popularized in the 1920s features raspberry syrup and ties into the era of STEPHANIE's scandal. Cheers to Sharon–our latest Patreon supporter!

Pode relaxar que estamos de volta!! O podcast de Cultura Alcoólica Para Amadores chega a sua terceira temporada com muito estilo: Clover Club! O que faz um coquetel reconhecido tornar-se quase um motivo de vergonha para quem o bebe? Felipe Romano, Gustavo Zaparoli e Ale Stagetti batem um papo sobre esse tema e outros assuntos como clubes sociais, vermute, Julie Reiner e muito mais. A coluna Lar Doce Bar se estabelece nesta temporada como um quadro exclusivo para as sobremesas alcoólicas da Tannit Romano, a primeira dama do BHV! Temos ainda uma super novidade! Com oferecimento do Vigga Bar, estreia também nesta temporada o quadro BarraCODEX do BHV. O bartender Gui Ferrari responde com muita maestria às dúvidas enviadas pelos ouvintes no nosso Instagram @podcastbhv.  Sinta-se em casa! O BHV está no ar! ACEITA UM CLOVER CLUB? Todas as receitas e recomendações culturais deste episódio estão também no site barmandashorasvagas.com Quer mostrar o seu coquetel nas nossas redes sociais? use e siga a tag: #EVoceVaiBeberOQue

Laura Moran, Kelly Clark and "The Dans" started Johnny's Jog for Charity in 2010. This year's, Johnny's Jog for Charity will take place on Sunday, March 27th. Register today: https://www.johnnysjog.com/ It was great to sit down and talk with Laura and Kelly! We talked about: Directline Media Grand Opening (minute 1.55) Friends of Feeney Photo Booth at Johnny's Jog (minute 3.00) Wolcotteers (minute 7.30) Origin of Johnny's Jog (minute 22) Feeney's Third Grade at 2016 Johnny's Jog (minute 19.30) Planning for Johnny's Jog (minute 22) First. Last. Best. Worst: Johnny's Jog (minute 27) Event Sponsors (minute 30) Johnny's Jog Comedy Show (minute 37) Nonprofit Beneficiaries of Johnny's Jog (minute 50) Clover Club for Charity (minute 56) Favorite Teachers (minute 1.08) Crazy Questions sponsored by Donut Crazy (minute 1.16) Incohearent with Feeney (minute 1.27) Shout outs: Donut Crazy - donutcrazy.com Patrick Cooney - fureydonovan.com/patrick-j-cooney Quassy Amusement Park - www.quassy.com WeHa Brewing and Roasting - wehabrewing.com Directline Media - directlinemediaproductions.com Luna Pizza - www.lunapizzawh.com High Meadow Day Camp - www.highmeadowdaycamp.com Oak Hill - oakhillct.org/our-staff --- Support this podcast: https://anchor.fm/friendsoffeeney/support

Join the guys on their journey to get to the bottom of the creation of the Clover Club cocktail. Learn a bit about what makes this cocktail so historic, the looming threat of the world ending, and our thoughts on the best Hogwart's houses. You may not agree with all of it, but we guarantee you'll be entertained. Cheers!Links:Clover Club RecipeReference Article 1Reference Article 2Clover Club MenuDoomsday Clocklinktr.ee/cocktail.time.machineEmail: cocktailtmboys@gmail.com

On this weeks episode we burn through a variety of topics! From tick safety to egg sell by dates, we cover it all! We do talk about the movie Bring It On too. Paired with a Clover Club cocktail. Listen and enjoy! Click those stars and follow! Instagram: @toastyromcoms Twitter: @atoasttoromcoms Website: toasttoromcoms.com Email: toasttoromcoms@gmail.com

Zach Arnold is the President of Arnold Machine Inc. (AMI), a premier full-service engineering and equipment manufacturing business that he’s been running for almost three decades. After starting the company in a garage in 1994, AMI now operates out of a 50,000 square-foot facility in Tiffin, Ohio, where they make innovative automated equipment for applications in automotive, appliance, heavy industry, and beyond. In this episode of Manufacturing Happy Hour, we sat down with Zach to discuss where AMI all started as a side business, eventually progressing to what it is today. Zach discusses the critical lessons he learned along the way, why he embraces innovation in manufacturing, and how he values building relationships as a vital part of the business. He also goes on to explain Machine as a Service and his approach to team training. In this episode, find out: Where AMI’s story started from a side hustle in a garage to where it is today The challenges Zach faced when managing a business Why innovation is important to embrace rather than fight How Zach approaches different manufacturing markets What Machine as a Service is and the benefits of it The importance of team training and getting the right people in the right roles http://manufacturinghappyhour.com/iTunes (Enjoying the show? Please leave us a review here.) Even one sentence helps. It’s feedback from Manufacturing All-Stars like you that keeps us going! Tweetable Quotes: “Don't be afraid to work, work, work and be a sponge. Soak up everything you possibly can.” “Keep the customer up to speed on what exactly is going on, answer questions, and do business with integrity.” “The nuts and bolts, for the most part, the processes, the components that we use, the thought process, it's all very similar.” Links & mentions: https://www.arnoldmachine.com/?utm_source=show_notes&utm_medium=link&utm_campaign=manufacturing_happy_hour (Arnold Machine Inc. (AMI)), collaborating with clients to engineer custom automation equipment http://www.cloverclubtiffin.com/ (Clover Club), the go-to tavern in Tiffin, OH Make sure to visit http://manufacturinghappyhour.com/ (http://manufacturinghappyhour.com) for detailed show notes and a full list of resources mentioned in this episode. Stay Innovative, Stay Thirsty.

簡單分享 Clover Club 這杯經典調酒的組成跟歷史故事。

First of all the Clover Club is an incredible drink and don't let anyone tell you otherwise - looking at you Esquire Magazine, which in 1934 branded it one of the “ten worst cocktails of the decade”, not only misjudging the drink but also its birth date.

The Sour is perhaps moderately out of place among these pages, for it is not just one drink but many. In the same way that the original Cocktail leads us to the Old Fashioned, the Martini, the Manhattan, the Sazerac, the Hanky Panky, the Negroni, and countless others not listed herein. The Sour gave us the Daiquiri, the Clover Club, and the Margarita, not to mention the Bramble, the Sidecar, the White Lady and the multitude of different drinks that merely stick the suffix Sour after the name of their principal ingredient.

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. In our continuing Bartending Masterclass, host & Master Bartender Michael J. Neff, discusses the different phases of mastery with some of the finest bartenders from around the world. In this episode, we're talking with Modern Bartender, ms. franky marshall.This is the second of our two-part conversation with ms. marshall. You can find part one on our web site at https://thecottonmouthclubpresents.com.Ms. marshall has been a bartender for a hot minute—both before the modern cocktail movement in nightclubs & dive bars around New York, and after at such storied cocktail bars as The Holiday Cocktail Lounge, Clover Club & The Dead Rabbit.She has also traveled around the world studying spirits, cocktails, and the culture that surrounds them. Her insights in this, the first part of our conversation, are valuable to anyone with an interest in life on either side of the bar.Support the show

Training for Mastery takes years of work and dedication, and after a certain point there is no road map in any industry that helps the novice graduate to the journeyman, and the journeyman transform into the master. In our continuing Bartending Masterclass, host & Master Bartender Michael J. Neff, discusses the different phases of mastery with some of the finest bartenders from around the world. In this episode, we're talking with Modern Bartender, ms. franky marshall.Ms. marshall has been a bartender for a hot minute—both before the modern cocktail movement in nightclubs & dive bars around New York, and after at such storied cocktail bars as The Holiday Cocktail Lounge, Clover Club & The Dead Rabbit.She has also traveled around the world studying spirits, cocktails, and the culture that surrounds them. Her insights in this, the first part of our conversation, are valuable to anyone with an interest in life on either side of the bar.Some highlights include:“You have to put as much effort into making that vodka soda as you do in making a Japanese Whisky Highall.... You should be taking pride in your work, so that every single drink you make, even the simplest one, is going to be great.”“As a trainer, you need to be able to give and you need to be generous with your knowledge.”“(Relating to people is) why you need to read books, or travel, or look at art, so you have other things to to give to people across that bar.”Support the show

This week we have Going Green in Rum Production with Julie Reiner sponsored by Copalli Rum. Julie is their national brand ambassador and owner of the famed Clover Club and Leyenda in NYC! Copalli Rum is a sustainable rum in the heart of the Belizean Rainforest. Built in 2017 and surrounded by 22,000 acres of rainforest conservancy, the farm is the first certified-organic farm in Belize. Copalli's core founding principles was to make great tasting rum with all-natural ingredients, while honoring the land and the community. The distillery is designed to be zero impact. The stills are powered by sustainable, regenerative biomass and the process supports full-circle conversion of waste from production into agricultural inputs. Rainforest water is captured in holding tanks for blending. There is no toxic waste run-off, typical to other rum distilling practices. Mai Tai (Classic Trader Vic 1944 version) 1 oz Copalli White Rum 1 oz Copalli Barrel-rested Rum 0.5 oz orange curacao 0.75 oz lime juice 0.25 simple syrup Shake and strain over crushed ice. Garnish with mint, or a lime wheel and orchid. Sponsored by Copalli Rum. Part of the Tiki Tuesday Talk series.

The Bobby Jones Clover Whiskey Collection features single barrel, straight whiskey distilled with excellence and integrity. In honor of golf's greatest gentleman and champion. On this episode of The Wednesday Match Play Podcast presented by MemberText Joe Michalek shares more about the history of this company, his role in the first legal distillery in the state of North Carolina, the differences between the 3 bottles in the collection and where you can order this fine spirit. He also talks about Bobby's favorite drink, discusses The Clover Club and the process to getting The Clover Whiskey behind your bar. This was a fantastic discussion and I enjoyed having Joe on the show. Let's raise a glass!

Escuchamos una entrevista de Alberto Anaut a Antonio Muñoz Molina presentando los 100 primeros títulos de la Biblioteca Matador, y como siempre cocktails y Jazz. Rescatamos una canción de Los conciertos del Club de la cantante Izzy y escuchamos un adelanto de la programación del cine del club la próxima semana con Giorgio Centti en 'La Cartelera'.

As I am not in my normal working station, I am doing the best I can with what I have to produce content for you awesome listeners. No cocktails made tonight but... I do refer to the Clover Club as tonight's drink & give an interesting history on the drink. I have an update on the suspect who shot the 2 LASD Deputies. Interesting how tables turn & now he is concerned for his safety from Deputies. What exactly is President Trump referring to as he mentions the, "Plague of 1917" & QANON refers to, "Red October". TONIGHT'S RANDOM BIBLE READ- THE BOOK OF JONAH CHAPTER 2 VERSES 1-6: THE PROPHET'S PRAYER; JEHOVAH'S ANSWER TONIGHT'S COCKTAIL- THE CLOVER CLUB: 1.5 OZ GIN, .75 OZ LEMON JUICE, .25 OZ RASPBERRY SYRUP/GRENADINE, 1 EGG WHITE (ADD FIRST FOR DRY SHAKE BEFORE ADDING EVERYTHING ELSE FOR A REGULAR SHAKE), A LEMON PEAL TWIST. FOLLOW ME ON THE FOLLOWING SOCIAL MEDIA OUTLETS. PLEASE SHOW SUPPORT BY LIKE, SUBSCRIBE, & SHARING. JOIN MY PATREON OR DONATIONS ARE GREATLY APPRECIATED VIA THE LINKS BELOW. HELP ME GROW TO DO MORE EPISODES AND ADD MORE FEATURES TO THE PODCAST. THANK YOU AGAIN & GOD BLESS YOU PATRIOTS. FACEBOOK: https://www.facebook.com/john.matrex.568 INSTAGRAM: https://www.instagram.com/thespeakuneazy/ PATREON: https://www.patreon.com/user?u=41691228 BIT CHUTE: https://www.bitchute.com/channel/8p211ae6igKP/ PARLER: @TheSpeakUNEazy GAB: https://gab.com/TheSpeakUNEazy Donations maybe made to my paypal as this is a listener funded podcast at: paypal.me/TheSpeakUNEazyLLC Title: Soft Jazz Ballad (Piano Trio, Acoustic, Smooth Ambient) - P5 License: Individual License, Commercial, SOCAN Title: I Can't Help But Wonder (Jazz Vocal Ballad) License: Individual License, Commercial, ASCAP, BM --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/thespeakuneazy/message Support this podcast: https://anchor.fm/thespeakuneazy/support

This is a great episode with someone that I aspired to be coming up through the ranks of the industry. Loved chatting with Julie and getting to know her better, seeing the direction the industry is headed and hospitality entrepreneurship. Share a dram with the hospitality industry’s top global talents: bartenders, venue owners, distillers and industry aficionados. Shawn Soole has lived, breathed, and imbibed hospitality for decades. Now, he delves into the advice, opinions, and provocative stories that are helping to define the creative, culturally-necessary space of ‘modern hospitality’—covering topics from front-of-house service, to back-end business operations, and every inch between. “Tales of the Cocktail” - Top 10 Best Broadcast or Podcast (2020). New episodes posted every Tuesday and Friday. Brought to you by www.soolehospitality.com FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON TWITTER - https://twitter.com/ShawnSoole FOLLOW US ON YOUTUBE - https://www.youtube.com/channel/UCGgDDJZM7HvJiQCaqmXEVNA --- Send in a voice message: https://anchor.fm/post-shift/message

Det är äntligen fredag igen och i dagens avsnitt får vi bevisa att vi är duktiga amatörer inför David Kringlund. Över en ytterst spännande dialog dricker vi den klassiska "gentlemans"-drinken Clover Club. En drink som bevisar hur viktigt valet av rätt sprit är. Vi diskuterar även hur en får den perfekta isen, när ska en drink skakas eller röras och vilka barverktyg är viktiga i hemmet?

If the Clover Club threw endless enemies at Yorick he received equally rough treatment at Miskatonic University in the Senario 1.A: Extracurricular Activity, except this time with 'empty-your-deck-when-you-have-Beyond-the-Veil' treacheries. Hunting XP turned out to be a mistake, and we learn that Yorick feels much more comfortable using a machete than his brain. Things are not going well.

In this flavorful conversation with Ivy Mix, author of Spirits of Latin America, some of the topics we discuss include: Ivy’s background in the bar world, including her philanthropic work as a co-founder of Speed Rack. How Spirits of Latin America is tied intimately to Leyenda - a pan-Latin bar that Ivy designed in partnership with Julie Reiner of Clover Club. Why this book is as much a travelogue as it is a cocktail book. Yes - there are recipes, and yes - there is information on different spirits. But the soul of this book is also rooted in people and place. We dig into all this at great length. An interesting perspective shift in the form of a case study on the Havana, Cuba bartending scene, where bartenders tend to have more advanced degrees than their clients. We also dig really deep into Ivy’s cocktail workshopping practices at Leyenda - which generated a number of cocktails in her book. It’s almost impossible to summarize, except to say that she incorporates spreadsheets, improv, mad libs, and formal art crits. It sounds insane, but it’s completely interesting and compelling. To cap it all off, we talk about bar hacks for getting esoteric booze in the quarantine era, the romance of split base cocktails, the problem with everyone wanting to be a National Geographic photographer, what to drink with Ruth Bader Ginsburg And much, much more

Introducing William Yorick, a failed actor-turned gravedigger who has the nifty ability of being able to resurrect cards from the discard pile. I review the deck build for the Dunwich Legacy campaign before Yorick makes a visit to the Clover Club in Scenario 1B: The House Always Wins. Yorick's strength is dealing with enemies, but the parade of enemies thrown at him during the encounter draw is something to behold. No idea if this deck works yet.

Hey Holy Rollers! This week your girls KA and AE are gabbing about all things Selling Sunset Season 3! Spoiler Alert! We are also chatting about ~VIBEZ~. What are you bringing when you walk into a room? Are people encouraged by spending time with you? Or are they worn out because of your negativity? It is hard to be positive all the time, especially in the state we are living in right now. Life is hard! But there is good. And glory is coming. Take heart! Here’s what were drinking: Clover Club! GinRaspberriesLemon juiceEgg whiteSimple syrupAdd all + ice to shaker.Shake! Pour + Cheers! As always, we love hearing from you guys—send us an email at holyrollerpodcast@gmail.com and let us know what you think!

In der Glam-Rubrik «Was macht zurzeit ...?» befragt Telebasel Schweizer Promis zu ihrem Alltag. Aktueller Gast ist der Basler Sänger Sam Himself. / Diese Woche mixt uns Christos Kostopulos vom Grand Hotel Les Trois Rois einen alkoholfreien Clover Club. / Glam-Tipp: Es braucht nicht zwingend teure, umweltbelastende Putzmittel, um den Backofen zu reinigen. Backpulver tut's auch.

Agnes travels to the Clover Club at the request of Dr. Henry Armitage in search of Dr. Francis Morgan, and though she finds herself dueling with multiple O'Banion thugs and pesky rats she dispatches this scenario quickly with the aid of several glaring (beneficial) mistakes on my part. I promise I wasn't drunk. Let's chalk this up as first scenario nerves and the late hour.

*spoiler alert- I listened back and realised I somehow took 5 actions on my first turn rather than 4. Don't worry I'll punch myself in the face for it* Preston and Matt begin their journey through Dunwich with a trip to the Clover Club. Will they survive? Will they get pummelled to bits by mobsters? Will Matt make a blunder late game that you'll have to forgive him for? All things are possible.. Welcome...to "To live and die in Arkham"

On episode 13, Martha and AJ discuss what happens when covid comes to dinner and also reflect on diversity and inclusion within the restaurant industry. James Beard Award nominee and owner/operator of both Clover Club and Leyenda in Brooklyn, Julie Reiner, shares her thoughts and insight on the covid-related shifts to her business model. She also shares a twisted story about the time she got fired for "being too good" at her job! It's another can't miss episode of #WaitingPodcast.Sponsored by One-Haus.com Clover Club NY - Cloverclubny.comLeyenda - Leyendabk.comInstagram(s) - @mixtressnyc @cloverclubny @leyendabkMusic credit: "How Did I Get Here" by Sean Solo Music credit: "Parody" by Egozi

hitchBOT A friendly hitchhiker made their way across Canada, the Netherlands, and Germany before heading to the United States. But only two weeks into their journey in America they were beheaded in Philadelphia. Sterling Barnett Spann Hold onto your butts because this case is going for a wild ride. At first, Sterling seems like the... The post E54: Clover Club, hitchBOT, and Sterling Barnett Spann appeared first on Killer Cocktails.

Sebastian De La Cruz started working in bars in Stockholm where he was born and raised. A visit to Clover Club and Death & Co. in New York changed everything...

Comedian Austin Goodman has his comedy debut with Komedy Kindergarten at the Clover Club bar and grill.

Comedian Bob Pope joins Komedy Kindergarten in a Stand up performance at the Clover Club bar and grill.

THE DOOMED & STONED SHOW ~Season 5, Episode 40~ Continuing our summer-long Doomed Cinema series, we turn our attention to one of the earliest sci-fi television series ever produced, Tales Of Tomorrow (1951-53). In the episode 'Dark Angel,' a wife discloses to her husband that she is developing mental and physical powers beyond his reckoning and decides to leave him. This is her story and the story of others like her, a new kind of being -- more human than the human. PLAYLIST: NIGHTCAP (00:03) 1. Lamassu - "Chokehold Companion" (02:06) STRANGE POWERS (08:40) 2. sHEAVY - "Humanoid" (10:41) NEW KIND OF HUMAN (14:32) 3. Apostle of Solitude - "Push Mortal Coil" (16:46) SIGHTING (22:07) 4. Spirit Caravan - "So Mortal Be" (23:39) BERKELEY (27:15) 7. Mammoth Salmon - "Mortals" THE CLOVER CLUB 6. Chrome Ghost - "Rose Water Drowning" KILLING THE MUTANT 7. O Zorn! - "Casket" CANNOT BE STOPPED 8. Ancient Spell - "Fall of Humanity" *if you dig the music, please show the bands some love! Become a Doomed & Stoned supporter and get an exclusive mix of choice cuts from new and forthcoming releases every month! Visit https://patreon.com/doomedandstoned to pledge your support! (thumbnail: Simon Bisley's Paradise Lost: "Satan’s Fall")

The guys talk about Lost Spirits Distillery in downtown Los Angeles after Ben toured the facility. Surprisingly clear minded, Ben discusses how Lost Spirits recreates forgotten and of course, lost, spirits. Sometimes making a what tastes like a twenty year old rye and produced in one week, using flash aging, essentially using light and sound to rapidly age spirits, utilizing scientific equipment to mimic traditional spirits. It sounds like a gimmick, but it’s also really good. What do you think? For today, we discuss the Trinidad Sour. You’ll need Angostura bitters, orgeat, fresh lemon juice and your favorite rye whiskey! A modern classic! It has a unique identity because there is nothing like it. Invented by Guiseppe Gonzalez, a well traveled modern legend in the bar world, from Clover Club, and now in Las Vegas at Herbs and Rye. It’s a different take on cocktails, taking an essential ingredient for cocktails and making it the base of there drink, the star of the show is Angostura bitters. It’s high proof and can carry a drink! Blind taste it with amaro and you might not know the difference at first. Typically a catalyst for blending flavors, bitters are like salt and pepper, the seasoning of drinks. For our home bartenders, the source for the recipe comes from Difford’s guide: an ounce and a half of angostura bitters, half ounce of your favorite rye, maybe Rittenhouse Rye, wink wink, a full ounce of orgeat, an almond syrup, and three quarter ounce freshly squeezed lemon juice. Don’t forget your ice, shake it up, then pour it into a coup. You’ll drink this up, with no ice. Kim learned to use one ounce instead of Ben’s ounce and a half, so maybe to taste is the best way to go. The spiciness of the bitters with the rye, contrasted with the bold orgeat flavor, the juxtaposition is a perfect pairing. This is a disruptor type of cocktail. The name is in reference to the bitters, made in Trinidad & Topango, the Angostura bitters is a classic ingredient. A four ingredient cocktail, simple and beautiful.

Created at Philadelphia's Clover Club, that society's eponymous cocktail is a refreshing, silky classic. Please check out the links to the various documents about the Clover Club itself — at least for the awe inspiring display of facial hair. 1 ½ ounces gin ½ ounce dry vermouth ½ ounce fresh lemon juice ½ ounce raspberry syrup ¼ ounce egg white Do not put ice in the shaker yet. Pour all the ingredients into the shaker. Dry shake for 10 seconds. Add ice to the shaker and shake for at least another 10 seconds. Serve in a coupe, garnished with a fresh raspberry. See this Imbibe article (http://imbibemagazine.com/clover-club) for the easy raspberry syrup recipe. I have seen recipes that suggest substituting grenadine for the raspberry syrup. Making the syrup is really easy and and it's delicious, so do give it a try. Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/BxYI0pzH3U-/) Engraving from a Clover Club program (https://www.instagram.com/p/BxSdzeznMOY) "The Clover Club Cocktail" in Imbibe (http://imbibemagazine.com/clover-club) Profile of Julie Reiner (https://punchdrink.com/lookbook/julie-reiner-owner-flatiron-lounge-and-clover-club/) The Clover Club 22nd Anniversary Program (https://books.google.com/books?id=2y0vAAAAYAAJ&dq=Clover%20club&pg=PP1#v=onepage&q&f=false) The Clover Club of Philadelpia, by Mary Deacon (https://books.google.com/books?id=sxqgAAAAMAAJ&dq=Clover%20club&pg=PP1#v=onepage&q&f=false) Rituals and Ceremonies in Popular Culture by Ray B. Browne (https://books.google.com/books?id=pLWMyAfODIgC&lpg=PP1&dq=ceremonies%20and%20ritual%20in%20popular%20culture&pg=PP1#v=onepage&q&f=false) — The detailed description of the Clover Club as a roasting club is marvelous. Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Get the featured cocktail recipe: Going Naked In 2004, Rob started his distilling career in Philadelphia as the first craft distiller in the state of Pennsylvania since Prohibition. When he applied for a distillery license, PA Liquor Control Board officials had to create an application form for him, because none existed. So it seems, bearing the cross of trailblazer was Rob’s destiny. Now as he starts a new exciting venture, the New Liberty Distillery, he sits fireside and tips a few cocktails with us at The Bellevue Hotel’s exclusive bar, XIX Nineteen, the birth place of the Clover Club cocktail. What's better than that? Getting our hands on some of the new innovative spirits he's concocting. Want more boozy banter & Gina's delicious cocktail recipes? Then subscribe, download and review to let us know what you think of the show!

This episode is with Tom Macy, partner at Clover Club & Leyenda in Brooklyn. Tom has been at Clover Club for 10 years, started as a barback, and worked his way to become a partner. Tom is behind the stick at Clover Club on Tuesday nights if anyone in the area wants to stop by. Happy Holidays everyone, hope you enjoy, cheers! Tom Macy Instagram: @tommacy Social Hour Cocktails Instagram: @socialhourcocktails Social Hour Cocktails Website: https://www.socialhourcocktails.com/   Shots of History Instagram: @shotsofhistorypodcast Shots of History Website: http://shotsofhistory.com/

On Today's Speakeasy Damon talks with Kevin Beary, Beverage Director at Three Dots and a Dash in Chicago. Kevin Beary his first taste of bartending while shaking and pouring colorless liquid as a minor. His first official gig was aboard a Delaware River cruise in Philadelphia, where 500 thirsty passengers would board the ship most nights and drink tickets would start flying. Beary worked in restaurants while attending La Salle University and rose to beverage director of Hyatt at the Bellevue, whose Library Lounge is the home of the Clover Club cocktail. In 2012, he transferred to Chicago’s Park Hyatt to oversee the property’s beverage program and open its cocktail bar, NoMi Lounge, until he took over the juggernaut tiki program that is Three Dots and a Dash. Beary revamped every aspect of prep, installing industrial cold press juice machines and centrifuges to ensure consistency and quality in every one of the 2,000-plus cocktails his team serves on Saturday nights. Beary is a great lover of rum, so much so that he led his 16 bartenders through an 11-week rum course, and he’s working on a master’s degree in brewing and distilling. Together they discuss batching drinks, tiki cocktails, seasonality, and more. The Speakeasy is powered by Simplecast.

Hey buckeye nation! Welcome into The Buckeye Cast. These guys were born and bred in the Buckeye state and they bring an entertaining fan's perspective to Ohio State football. You should definitely subscribe to the show wherever you get your podcasts. The show is also available on Youtube. Follow us on all social media platforms @thebuckeyecast to stay up to date on all things Buckeye football. Visit us at thebuckeyecast.com, where the most recent game and podcast are available to stream. Call or text the show at 614-414-2274. On this episode: Kickoff rule change - War on kickoffs Fair catch inside the 25 starts the drive at the 25. Kills the coffin corner kickoff. Opponents starting position is a big deal. After a touchdown, the play clock will be set at 40 seconds to expedite the extra point or two-point conversion attempt. Following a kickoff, the play clock will be set to 40 seconds to restart play more quickly. When do you use a player? Early? Late? Save him for a big game? 4 game redshirt limit Though conferences can still install their own blocks. Transfers unblocked Jeff and Shawn's top 5 offensive and defensive players. Jeff's gives his tip on how to pick up girls at the Clover Club in Tiffin, Ohio. Shawn has terrible cell service driving to Tiffin, Ohio. Shawn reminds us that he lives live. Twitter questions.

Damon and Sother are joined by Julie Reiner and Susan Fedroff of Clover Club, Leyanda, Flatiron Lounge, Pegu Club...basically some of the most iconic bars in Brooklyn and Manhattan. The Speakeasy is powered by Simplecast

This simple “gin and juice” concoction was a hit among the scores of illegal drinkers during the years of Prohibition. While there’s not a lot of history behind the cocktail itself, aside from being named as one of the worst drinks of the decade in 1934 by Esquire magazine (along with the Bronx, the Brandy Alexander and the Clover Club), it has been a part of a number of different historical figures’ lives. Orange Blossom Recipe: 1 OZ GIN 1 OZ SWEET VERMOUTH 1 OZ ORANGE JUICE Add all the ingredients into a shaker with ice and shake. Strain into a chilled cocktail glass. Garnish with an orange wheel. Leave us some feedback, and share with the same friends who you would share a bathtub full of gin, OJ and vermouth! Music: prohibition brew and pork chops by Tha Silent Partner  

Kevin Diedrich is currently the General Manager and a Partner at Pacific Cocktail Haven, or PCH, in San Francisco. Prior to PCH he worked for hotels, including the Ritz-Carlton, as well as bars like PDT and Clover Club in Manhattan. I could have gone on for a long time with Kevin, but in this round we talked about Kevin’s start in IT and how he got his first job as a bartender, his first time drinking, the different between working in a hotel and working at a restaurant or cocktail bar, opening up PCH, how PCH got its name, hiring and staffing a bar, and motivation. Enjoy folks, cheers! PCH Website: http://www.pacificcocktailsf.com/ PCH Instagram: @pch580 Kevin Diedrich Instagram: @therealdiedrich   Shots of History Website: http://shotsofhistory.com/ Shots of History Instagram: @shotsofhistorypodcast

3:22: Presidential historian Richard Striner says the 2016 election could be a catastrophe for the nation and the Republican Party or a breakthrough for progressive politics. He talks about the course of the GOP over the last century and the rise of Donald J. Trump. Steiner is professor of history at Washington College and the author of several books, including "Father Abraham: Lincoln's Relentless Struggle to End Slavery." and, more recently, "Woodrow Wilson and World War I."26:39: Amie Parnes, senior White House correspondent for The Hill and co-author of a book about Hillary Clinton, assesses the damage done to the presumptive Democratic nominee’s presidential aspirations by the FBI director’s recent report on her use of a private email server. Parnes and Jonathan Allen of Bloomberg News are co-authors of"HRC: State Secrets and the Rebirth of Hillary Clinton."45:14: Henry Hong of the Thames Street Oyster House and John Shields of Gertrude’s restaurant talk to Dan about his evolving recipe for a better meatloaf, one stuffed with eggs, sausage and cheese. You can find photos and notes about Dan’s experiments — and recipes from Henry and John — on Dan's Facebook page.1:02:42: Brendan Dorr, bartender at the B----O American Brasserie and president of the Baltimore Bartenders Guild, offers recipes for fruit-based summer cocktails, including banana daiquiris, peach mint juleps and a classic called the Clover Club.Links:https://www.washcoll.edu/live/profiles/1790-richard-strinerhttp://thehill.com/author/amie-parneshttp://www.penguinrandomhouse.com/books/227921/hrc-by-jonathan-allen-and-amie-parnes/9780804136778/http://www.thamesstreetoysterhouse.com/http://www.gertrudesbaltimore.com/https://www.facebook.com/dan.rodricks/http://www.monaco-baltimore.com/inner-harbor-baltimore-restaurants/http://www.bmorebarguild.com/

Monday. 5 o'clock. Time to unveil the latest cocktail on our delicious Schirmchendrink menu: the Clover Club! Brought to you by Hisham Zahran. With a focus on deep, melodic and ethereal beats, Hisham has gained recognition across the globe. He has his monthly radio show on Proton Radio, The Next Level, and he holds a residency at Nacelle House Sessions in Cairo as well as Bespoke music in New York. Hisham is further doing A&R for Anjunadeep, bringing forth an exciting new direction for the label. And besides all that he found time to beautifully mix this amazing Clover Club. We absolutely love it. And so will you! Cheers, The bartenders Link UP! Hisham Zahran: @hishamzahran www.facebook.com/hishamzahran86/ Schirmchendrink: @schirmchendrink www.facebook.com/schirmchendrink www.schirmchendrink.com

This Episode contains ENCOUNTER SPOILERS for THE DUNWICH LEGACY! Break into the new campaign with this episode, in which Sean, Ian, Scott and Nick sit down and crack open the Dunwich Legacy Deluxe Box and discuss all matters pertaining to the Miskatonic University and the Clover Club. Special thanks to Andre Fairweather. Featured Articles: Arkham Horror Rules  FAQ Fan-Made Scenario Highlight: Wrotham Backcountry by Tim Cox Follow us on Facebook or Twitter and subscribe to us on YouTube! Email us at Mythosbusterspod@gmail.com

Today on All in the Industry, Shari Bayer is joined by Julie Reiner, the founder of Mixtress Consulting and co-owner of Flatiron Lounge in Manhattan, and Clover Club and Leyenda in Brooklyn. That means she knows a thing of two about cocktails. Julie started cocktail waitressing in Waikiki as a teenager, and she hasn’t looked back since. Tune in to hear how Julie became a cocktail icon, her plans for Tales of a Cocktail in New Orleans, and more!

Brian interviews Bryan Schneider, the beverage director for Quality Branded restaurant group in New York. He has created inventive cocktails on menus across the city since 2005, from Michelin-starred Daniel to Brooklyn’s Clover Club, including the maybe-way-too-inventive “California Chardonnay.” *This podcast is forging an alliance between Brians and Bryans for the betterment of BRY-uhns everywhere

Star bartenders and all-around awesome gals Ivy Mix & Julie Reiner are back on The Speakeasy, this time to talk about their brand new bar – Leyenda in Cobble Hill. With a focus on Central American spirits, Leyenda carries some of the high-quality tradition of Clover Club while shifting the attention to a particular part of the world. Hear how they opened the space and what plans are next for this powerful duo. This program was brought to you by S. Wallace Edwards & Sons. “Let’s do something different and not pigeonhole ourself in this taco tequila sombrero world. Let’s go further south!” [03:50] –Ivy Mix on The Speakeasy

Our Aloha show features two talents influenced by Hawaii: Raised in Oahu, renowned Mixologist Julie Reiner draws upon growing up with an abundance of fresh-farm ingredients to create seasonally inspired cocktails at her NYC bars, Flatiron Lounge, Pegu Club and Clover Club. James Beard Award winning Chef Philippe Chin traded the East Coast for Maui where he fuses classic French training a French- Asian upbringing and local Hawaiian products into his restaurant Maui Sugar Cane.This show is broadcast live on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Mix up a new classic American cocktail at home with this step-by-step guide to the Pickersgill Cocktail, Ivy Mix's original cocktail creation for Smithsonian's Raise a Glass to History.

Holy GoogaMooga! Julie Reiner, owner and operator of the Clover Club and Flatiron Lounge, chats with Damon Boelte on The Speakeasy about her role as VIP Cocktail Experience coordinator of the Great GoogaMooga Festival in Brooklyn’s Prospect Park. Music, food and cocktails collide at the Great GoogaMooga. Reiner is working on bringing together the city’s biggest mixologists and with quality food (foie gras donut, anyone?). The festival features bars at specific times so listen to who’s coming and when to catch them. With the festival only a month away, hear what goes into making a festival “cocktail experience” happen from pre-batching to planning how to serve the drinks. This program was sponsored by Whole Foods Market. “When you get behind the bar, what’s your entry song? …you got to have your own theme song.” [5:36] “We had a ton of people last year who were cocktail people and they knew they were going to get great cocktails from the bars that were involved. It wasn’t just ‘Give me what you have’ and throw it back.” [20:08] “Im always looking for that sweet spot that the majority of the public is going to enjoy” [24:51] –Julie Reiner on The Speakeasy

Giuseppe Gonzalez joins Damon Boelte for a raunchy, raw and real episode of The Speakeasy. Giuseppe was the head bartender at Julie Reiner’s well-known Flatiron Lounge and her more recent Brooklyn endeavor, Clover Club. Gonzalez also worked as lead barman at Sasha Petraske’s project in Long Island City, Dutch Kills, where he mixed classically-based cocktails in 19th century saloon-style digs. Since then, he’s opened Painkiller, one of the best tiki bars in the country, and plans on opening Golden Cadillac in the East Village soon. Tune in for some honest insights into what it takes to open a bar in New York City and listen in for a special studio bomb from Steve Schneider. This program was sponsored by Roberta’s “My dream bar is a shitty bar. It’s a bar that was made by people without contractors, architects or designers.” [07:00] “You should not be invested in what a guest drinks. You should not care. There should be a certain degree of creativity and ownership – but long story short – if somebody wants a vodka soda and bitters don’t try to sell them an Old Fashioned. What people drink is personal and what they need at the time.” [18:00] –Giuseppe Gonzalez on The Speakeasy

This week on The Speakeasy, Damon Boelte sits and chats with Tom Macy & Jesse Wohlers of The Clover Club. Find out what makes bartending such a grueling gig and how they both got to where they are now. Find out how to climb the ranks in a bar and make a career out of the most fun job in the world. Hear their thoughts on everything from social skills behind the bar to mocktails. This program was sponsored by Hearst Ranch. “[When bartending] I want the customer to feel like I have nothing better in the world to do than talk to them.” –Tom Macy of The Clover Club on The Speakeasy

This week on The Speakeasy, Damon is joined by Brad Farran of The Clover Club. Brad explains how he went from running a record label in North Carolina to moving to New York to become one of the city’s premier bartenders. Tune in and hear why Brad love cream drinks, how he uses Sherry in creating cocktails and find out the story behind his Midnight to 6 cocktail. This episode was sponsored by Hearst Ranch. For more information visit http://www.hearstranch.com