Podcasts about cocktail collective

The cost of living has gone up, and boy, have our wallets felt it. But in a world where tipping is a standard practice, how much should we be adding to the tab? Alexi Fisher, owner of the Hammered Copper bar service and Cocktail Collective, joins host Ali Vallarta to guide us through the do's and don'ts of tipping and explain what it would take to get rid of it completely.  Become a member of City Cast Salt Lake today! It's the best way to support our work and help make sure we are around for years to come. Get all the details and sign up at membership.citycast.fm. Subscribe to Hey Salt Lake, our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. Learn more about the sponsors of this episode:  Babbel - Get up to 60% off at Babbel.com/CITYCAST Inn at 500 Live Crude - Get $10 off your facial by mentioning this ad. Salt Lake Sewciety Learn more about your ad choices. Visit megaphone.fm/adchoices

All three of the Cocktail Collective bars at Venetian and Palazzo are getting makeovers. But Dorsey also has a new name: Juliet Cocktail Room. Al, Gemini and Rich hang out on the comfy couches of Juliet and talk to the man who made the switch: Ryan Labbe of 8182 Group. Also: Al shares his thoughts on lunch at Amari in the UnCommons development. He also speaks with Buddy Valastro on the 10th anniversary of his namesake restaurant at Venetian. Among her meals in the past week, Gemini focuses on Starburst Parlor Keto Bakery, which describes itself as a "vintage Keto bakery." And Rich gets picky about his breakfasts at Publicus and 1228 Main. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Episode 73: In this episode, Julia chats with Alexi Johnson, owner of the Cocktail Collective, whom she met at a local mixology class. Alexi shares her journey and experience as a black female business owner in Utah and what she's learned about marketing her collection of businesses. --- Support this podcast: https://podcasters.spotify.com/pod/show/marketing-in-the-wild/support

"Copper is a metal that really doesn't get enough credit for how beautiful it is and how strong it is," Alexi explains. And if there's anyone who could appreciate this statement after going through so much tragedy and difficulty to start a business, it would be Alexi. Listen as she explains how she began her award-winning, mobile bartending service: The Hammered Copper. Instagram@hammered.copper@cocktail.collective@melanated.mixologist @historyofdrinkingFacebook@hammered.copper@cocktailcollectEmailCocktail Collective: ino@cocktailcollect.comHammered Copper: info@thehammeredcopper.comHistory of Drinking: historyofdrinking@gmail.comCheck out the show notes for this episode at mazumausa.com.  

Women have been making cider and brandy for centuries - so where are they in the history books? A look at who gets written into and out of history through the lens of one of the most enduring apple brandy cocktails of all time, the Jack Rose.-In ancient times making alcohol was seen as a mystic art, something done to commune with the divine and heal the sick. In colonial America, it was done to preserve surplus harvests and keep produce from going to waste. In each case, and every millennium in between, the work was done by women. Now we see alcohol as a male-dominated field, both when it comes to producing and serving. By looking at the Jack Rose, which has changed in its own way over the years, Greg and his co-host Jess look at how women were written out of the story and how they could be written back.- Our guests on this episode are Dr. Nicola Nice of the Women's Cocktail Collective, Diane Flynt of Foggy Ridge Cider in Virginia, Jen Querbes of Brandy St. Louise, and Lisa Laird Dunn, a ninth-generation apple brandy distiller from New Jersey. And you can find more amazing music from Jess, who wrote the music for and performed the eua de vie recipe here!-The books referenced on this show were Imbibe by David Wondrich, Meehan's Bartending Guide by Jim Meehan, and Jones Complete Bar Guide by Stan Jones. ———————————————— Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!

Award-winning absintheure and outrageous entrepreneur, Absinthia Vermut, shares her thoughts on her rebellious journey of creating absinthe, taking the giant step to begin her own company, and living outrageously (as lovers of the "Green Fairy" do). Learn more about her perspective as we discuss:her first taste of absinthe at Burning Manhow friends and family felt about her bootlegging for 10 yearsher favorite absinthe-based cocktailand roller skating and fire poi spinning!Guest Biography Absinthia Vermut is an entrepreneur with a passion for vintage spirits made with wormwood. Her first taste of absinthe was in 1996. She served her first bootleg bottles to friends a few months later on April Fool’s Day 1997, where she received the nickname, Absinthia. In 2013, she legally changed her name to Absinthia, trademarked it, and founded Absinthia’s Bottled Spirits, LLC, in order to bring her organic absinthe to market. Her last name, Vermut, German for wormwood, is on her birth certificate. This is pure coincidence, as she discovered this after being called Absinthia for years. Absinthia™ Organic Absinthe Blanche Superieure began to appear in bars, restaurants, and bottle shops in 2017 and won its first gold medal at the San Francisco World Spirits Competition 2018, officially changing Absinthia’s status from bootlegger to award winning absintheure!. Six awards and three years later, Absinthia Organic Absinthe is currently available for distribution in California, New York, and Louisiana, as well as on her e-commerce website, absinthia.com to almost all 50 states. A second product, Absinthe Verte Superieure, will be released March 5, 2021, National Absinthe Day. Absinthia has launched a podcast called “Absinthe: Education,” and is a member of the Women’s Cocktail Collective. Absinthia’s products are all made with organic ingredients, based on vintage recipes, and produced in California. Absinthia’s Bottled Spirits, LLC, is WBENC certified and 100% woman owned. Cofounder of Nickel Dime Cocktail Syrups, Absinthia lives in Oakland with her two daughters and their Havanese pup, Cohiba. A certified pyrotechnician and trained in the martial art Muay Thai, Absinthia earned her BFA from NYU and her MBA from Babson College. Connect with Absinthia:WebsiteEpisode ReferencesBook: "Absinthe: History in a Bottle" by Barnaby Conrad IIIWe also recommend...Episode 1: Transforming Lives with Autumn Adamme---Lady Grey is an award-winning international entertainer and educator. She has been at the helm of numerous performing arts organizations and has performed everywhere from Broadway to the Sydney Olympics. She currently serves as Artistic Director of Lady Grey's Lovelies and continues to work as a mentor and empowerment coach.Connect with Lady GreyFacebookInstagramWebsite

For generations, independent bottlers have been part and parcel of the UK whiskey scene, yet they've not been as commonly seen in the whiskey industry in the United States. But this is all about to change with the first release from a new American independent bottler called Lost Lantern. To understand what Lost Lantern is, what they are about to release, and exactly what it means to the U.S. whiskey scene, we talked to the founders, Nora Ganley-Roper and Adam Polonski.

No matter where in the world you are, Angostura is the bitters on everyone's bar and in everyone's drink. Starting in 1824, the company originally produced their aromatic bitters to alleviate stomach ailments, but soon established their brand as an integral ingredient in the cocktail world.Based on their island home of Trinidad, the brand is not only known for its ability to move with the times, but also for their authenticity and craftsmanship. We talked to Mr Terrance Bharath, chairman of Angostura about sourcing local, the future of bitters, and of course, how their new cocoa bitters can be used in cocktails.

Nicola is the creator, founder and owner of Pomp and Whimsy Gin as well as one of the founding members of the Women's Cocktail Collective. As a trained sociologist brand strategist-turned spirits producer, Dr. Nicola Nice, has made a career advising Fortune 500 companies on international branding and consumer insights. Over the past 15 years, in a career spanning academic research, management consultancy and global strategy with her New York-based market research firm, THINK Conservatory, Nicola watched as major spirits producers systematically ignored or misrepresented their female audiences. With sought-after expertise in the national spirits sector through work with clients including DIAGEO, Gruppo Campari and Bacardi USA brands, and on a mission to bring the female consumer perspective to the forefront, in 2015 Nicola turned insight into action. A two-year journey through extensive home infusions and research with her target audience led Nicola to perfect the formula for a uniquely distinct botanical gin liqueur. Now with her trophy cabinet bursting at the seams with gold medals from major international spirits competitions, Dr. Nice is making good on her promise to revolutionize the spirits industry for women, with the marvelous Pomp & Whimsy. Connect with Nicola on LinkedIn and follow her brand page on Instagram. --- Support this podcast: https://anchor.fm/christie-lawler/support

With renewed enthusiasm in Irish whiskey, it is not surprising that interest in Ireland's other national spirit, poitín, has not been far behind. With a history that goes back hundreds of years, this once illegal spirit has always been seen as the drink of the people. To understand the spirit better, its history and future, we talked to Dave Mulligan from Bán Poitín about craft distilling, the potency of poitín, and of course the cocktails you can make with it.

If you've ever been to Dublin, you've probably heard of Slane Castle. If you've ever followed the tour plans of any large rock bands you've probably heard of Slane Castle. If you've had a taste of Irish whiskey, then you probably also heard of Slane Castle. In an attempt to keep this historic house and 1,500 acre estate in the black. The Cunningham family have spent more than a decade putting down roots in the now fast growing world of Irish Whiskey. To explain the grain, the blend, and the casks. we talked to Alex Conyngham who puts a rather titled spin on Irish whiskey distilling.

Coffee Liqueur and coffee based cocktails have come a long way in the last few years and many attribute that to Australian liqueur company Mr Black. But as anyone who appreciates fine coffee will know, it is not a one note ingredient. There is a huge diversity in flavour depending on the region or origin of the beans, not matter whether you are drinking it in the day or the night. The company have just released a new Single Origin liqueur, so we talk to Mr Black Co-Founder Tom Baker about their new expression, coffee terroir and the cocktails you really should be experiencing it in.

As global palettes change, Italian Amaros have come into their own. One of the best known examples is Fernet Branca. For many years, Fernet was almost like a secret handshake among bartenders, with its amazing complex flavour and almost cult like following. But how much do you really know about this bitter amaro. We talk to Edoardo Branca, the sixth generation member of the Branca family about the amaros popularity, the future of the brand and of course what cocktails it should be used in

Vodka may not be the most talked-about spirit but its definitely one that hasn’t gone away. And as any bartender will tell you Vodka pays the bills. And one of the Vodkas that is constantly in every speed rack and on every bar cart in homes is Ketel One. Produced by the Dutch-based Notel family, Ketel One is a brand that doesn’t rest on its laurels, as evidenced from the recent release of their Botanicals range - a vodka distilled with real botanicals and infused with natural fruit essences. We speak with Bob Nolet, 11th Generation and Master Distiller for Ketel One Vodka about doing things differently, their botanical range and the cocktails you can make with them.

The City of London Distillery open in 2012 and was the first gin distillery in the ENGLISH CAPITAL IN OVER 200 YEARs. Through their gins they have not only explored a variety of gin styles but also the history of gin-making in the city itself. Starting with a pair of 200L copper stills named Clarissa and Jennifer (after ‘The Two Fat Ladies’ of the BBC food show), the distillery has gone on to win awards and show the variety of expressions that micro-distilling can produce. We talk to Joe Brayford the brand ambassador for City of London about the logistics of running a distillery in the centre of such a busy city, we talk about range but in particular their Six Bells expression and of course what cocktails you can make with it.

Bitters are often underrated and undervalued, but they are very much the work horse of any cocktail bar. Often paralleled with seasonings such as salt and pepper in cooking, bitters often add that perfect accent to the drinks in which they are included.Canadian bitters company, The Bittered Sling, have recently released their bitters in a gift pack with 30-mL bottles of each of their six bitters. To discuss flavors, terroir, and all things bitters, but of course especially what cocktails they should be used in, we're here with one of The Bittered Sling’s founders and cocktailian extraordinary, Lauren Mote.

You might think there are enough Gins on the market but a new gin, Tod & Vixen's Dry Gin 1651, which has just been released by the Vale Fox Distillery in upstate New York, has done things a little bit differently. They have created a gin that has been specifically designed to be a good base for a cocktail. Made in consultation with three top bartenders - gaz regan, Leo Robitschek, and Jeffrey Morgenthaler - the gin is made with botanicals including juniper and angelica root without chill filtration to “retain these robust flavours”.We talk to founder Eral Gokgol-Kline about working with bartenders, the adventurers of foxes and what makes a good cocktail gin.

While high-alcohol spirits have stolen the spotlight for the last century, Liqueurs are often relegated to the dark corners. Yet Liqueurs are a crucial ingredient for bartenders and most well balenced cocktails. By using the produce of Australian farmers, Marionette are not only shining a light on the fine tradition of liqueurs but also the farmers that produce the fruits, nut, herbs and spices that go into them. The brand has six liqueurs, all designed with the modern bartender in mind. We speak to Nick Tesar from Marionette about their range, the farmers that grow their produce and some of the cocktails that work well with these fruity concoctions.

If you’ve ever heard the expression 'Dutch Courage', it refers to the dutch national spirit Genever, which the English soldiers would swig just before battle when fighting alongside the Dutch in the late 1500s.Often dismissed as just an old version of Gin, Genever is actually a distilled malted spirit so is actually closer to an unaged Whiskey. Genever is one of those spirits that could easily have been lost to history if it wasn’t for brands such as Old Duff that has revived two of the original recipes. To understand more about this spirit, we talk to the founder of Old Duff Genever, Philip Duff about the history of the spirit, what cocktails it works well in and why old Duff is worth having on your home bar.

Inspired by stories of mystery, magic and mayhem from the historic Liberties area, the Dublin Liberties Distillery has created whiskey ingrained in the mythology of an area once known as Hell.The two expressions that the distillery has just released in Australia tell stories as old as Dublin itself. Oak Devil takes inspiration from the carved figure that once stood watch over the entrance to the Liberties, while Copper Alley, refers to the oldest street in Dublin, named after the coin that was first minted there in the 17th century. To understand a little more about these expressions, we talk to Darryl McNally Master Distiller of The Dublin Liberties Distillery about the rersurgence of Irish Whiskey, whiskey cocktails and the future of what is now the fastest growing spirit in the world.

Hayman’s Gin are launching an innovative new expression called Small Gin. A full strength gin with stronger botanical flavours, Small Gin has been designed to reduce the amount of spirit required to make a Gin & Tonic. The expression is said to be so rich in botanical character that only 5mls is need to create a perfectly balenced G&T, which in theory reduces alcohol consumption by 80%.With many consumers actively looking to reduce their alcohol consumption but keen to still enjoy the classic gin flavour, Hayman's have sought to create a new catagory within the thriving Gin market.With it's release scheduled for early August,we talk to James Hayman from Hayman's Gin about how Small Gin was created, how it tastes and, of course, how this new style of Gin should be used in Highballs and other Gin cocktails.

Aperitivo hour is thought by Italians to be the most magical of the day. But it's not only Amaro liqueurs that Italian have been drinking in the twilight hours. Historically, Rosolio liqueurs were once extreamly popular but went out of fashion with the rise of Vermouth. Giuseppe Gallo wanted to bring this style of liqueur back and recerate it for modern taste. He therfore created Italicus. Promoted as a sip of Italy, Italicus is made from Italian Bergamot and selected Italian Botanicals in the style of a Rosolio.We talk to Haley Forest, the US brand ambassador for Italicus about the importantance of Aperitivo culture to modern cocktails, the botanicals in their Rosolio and what it was like to win Best New Spirits Cocktail Ingredient at Tales of the Cocktail on the liqueurs release.

Nothing sums up the spirit of the Miami, better than the flavours of Coconuts and Rum, but most coconut rums have suffered from the stigma of tasting more like suntan lotion than a high quality sipping rum. Brother and sister team, Mike and Dani Zig, are turning the flavoured Rum world on its head by using high-quality, aged, Guatemalan Rum and Coconut Water to show just how good a coconut rum can taste. We talk to the duo about their brand Coconut Cartel, about Central American Rum and how their brand became a favourite of celebrities by smuggling coconuts in their luggage.

Bartending has a long tradition of Brandy Cocktails and the new Brandy blend, Bertoux Brandy, is dubbed as a Brandy created specifically for cocktails. The brand has just been nominated in the top four at Tales Of The Cocktail within the Best New Spirit Or Cocktail Ingredient category.We talk to Jeff Bell, whose name you may also know from legendary New York cocktail bar Please Don't Tell, about Brandy Cocktails and why it was time to blend a cocktail orientated Brandy.

The heavy metal band Metallica may be best known for their music but their newly released whiskey, Blackened, is making some noise as well. Using a unique technique called 'sonic enhancement', the whiskey is gaining a solid reputation beyond its celebrity status. We talk to Rob Dietrich the newly appointed Head Distiller from Blackened about the band's involvement, taking up the mantle from a legend and of course the whiskey itself.

If the trend for non-alcoholic cocktails becoming more socially acceptable and widely available, we talk to Claire Warner from the UK's Æcorn. Sister brand to Seedlip. Æcorn is a new Aperitif range that is based on 17th Century herbal remedies that have been reimagined for modern tastes. Using a base of verjus, with added herbs, roots and even acorns, the range has been designed to create pre-dinner drinks that awaken the appetite.

If you've ever had a Gin cocktail while on a plane and thought it didn't taste quite right, you're not alone. Pickering's Gin has created a new Gin (in conjunction with British Airways) that transcends this problem and is just as tasty on the ground as it is at 20,000 feet. We ask Head Distiller, Matt Gammell, how they did it, why it works and what cocktails work with it really well.

As coffee culture has given rise to some classy new coffee liqueurs, we talk to Vanessa Wilton, founder of Manly Spirits about their Blackfin expression. We ask about the name, discuss what makes Blackfin different from other Coffee Liqueurs and, of course, talk about what cocktails you can make.

As the world's palettes become a little more bitter, we talk to Brendan Carter from Applewood Distillery about Økar. While some people may be confused by an Australian Amaro, Carter explains that are native botanicals are well suited for a more bitter taste. yet the cocktails that Økar works best with are, surprisingly, on the more Tiki side of the drinks spectrum.

With so many Gins around, we talk to Adam Carpenter, from Australian Gin brand Prohibition Liquor Co, about their Bathtub Gin expression. We ask Carpenter to explain an overproof Gin, why it was created and in what cocktails it can be used. Additionally, we discuss Gin in South Australia, whether Australian Gin should be a category and whether consumers should buy spirits based on their awards.

As Vermouth comes back into favour, we talk to Mark Ward, from Australian Vermouth brand Regal Rogue, about their Bold Red expression. As a 'dry' red vermouth, Bold Red often has people a little confused, so we ask Ward to explain why it was created, what flavours dominate it and in what cocktails it can be used. Additionally, we discuss the future of Aperitifs, new world Vermouth and the brands' soon-to-be-released organic wine based Vermouth.

Award-winning journalist. Compelling story teller. A woman about town, for sure. Francine definitely is a gal after our own hearts. At the ripe old age of 2-years-old, her refined palette was already being established as she regularly dined on escargot, followed by a Napolean for dessert. Most likely, this was beginning of her great love affair with the hospitality industry which propelled her on a journey that put her in the middle of food and beverage industry. And now, she’s championing the efforts of the Women’s Cocktail Collective, an organization built on the collaboration of 10 leading female spirits producers, who have come together to elevate the voices of women in their shared industry. Yes, it is true, there is strength in numbers. So, join the effort.   Cocktail time? Make your favorite DDS recipe and enjoy this episode. Then make sure you subscribe, download and review to let us know what you think of the show!

Episode 91 of We Eat Stuff and Talk About Things features Joshua 'Doc' Johnson, of Cocktail Collective! We've followed Josh around to various bars in town, and now he's excited to be doing his own thing, with his business Cocktail Collective. Stay tuned in our conversation as the talking and drinking goes on - Josh tells a tragic tale about a failed paper he wrote in high school, and gives us all the info we ever wanted to know about National Lampoon. https://www.facebook.com/DrinkCollective https://www.facebook.com/I.Put.Alcohol.In.A.Glass https://www.instagram.com/cocktail_collective https://www.instagram.com/joshuajohnson_stl As a favor to We Eat Stuff, would you consider giving our podcast a rating and review? It would mean the world to us! That helps get the word out about what we're doing, and help even more people learn about the great stuff going on in St. Louis! We'd also appreciate your support on our Patreon site! Please visit www.patreon.com/weeatstuff to make a financial contribution. Thanks.