Podcasts about cocktail culture

In this engaging podcast episode, the hosts welcome Tara, a seasoned professional in the service industry, to discuss her journey through bartending, marketing, and the unique concept of a mini golf bar. The conversation delves into the intricacies of bourbon tasting, the challenges of managing a bar, and the creative process behind crafting cocktails. Listeners gain insights into building community around a business and the importance of creating a welcoming atmosphere for patrons. In this engaging conversation, the hosts explore the vibrant world of cocktails, garnishing techniques, and the unique bar experience. They discuss the importance of creating a neighborhood bar feel while maintaining quality and affordability. The conversation also delves into personal journeys in bartending, defining success in the industry, and the growing trend of non-alcoholic drinks. The hosts share insights on the challenges and joys of bartending, emphasizing the importance of community engagement and customer satisfaction.00:00 Introduction to the Podcast and Guests02:59 Exploring the Bourbon Experience06:03 Transitioning in the Service Industry08:56 Building a Community Around Mini Golf12:01 The Unique Concept of Good Life15:06 Cocktail Crafting and Menu Highlights24:25 Cocktail Culture and Favorites27:16 The Art of Garnishing Drinks30:34 Creating a Unique Bar Experience32:54 Bartending Skills and Challenges34:56 Personal Background and Journey38:56 Defining Success in the Bar Industry41:40 Lessons Learned in Bartending43:21 Business Growth and Community Engagement

Snobbato per anni dalle aziende del settore, lo scenario della mixology e dei distillati in Africa è sempre più protagonista a livello internazionale, mentre nascono festival e cocktail week locali. Intanto gli analisti prevedono un forte rimbalzo dei titoli dei produttori di alcolici in Borsa, dopo il crollo dell'ultimo anno. E la stilosa dj e producer coreana Peggy Gou firma un'edizione da collezione del tequila Don Julio. Ecco le principali notizie dal mondo della mixology e degli spirit secondo i media internazionali.

Celebrate the Start of Spring with this Big Blend Radio ”Happy Hour” Show that focuses on wine, sips, and nibbles from around the world and across America.  FEATURED GUESTS * MERLE ROSENSTEIN is a freelance writer specializing in travel, drinks, and food. She holds Level 2 Wine and Spirit Education Trust (WSET) certification. Merle will focus on her global travels and Bangkok's Cocktail Culture. Visit: https://superbubbie.ca/ * CHERYL OGLE is a world traveler, travel advisor, and owner of Hey Wanna Go Travel that specializes in travel to Europe and the UK, as well as river and ocean cruises. Cheryl will share some of her favorite regional food and drinks from her travels. Visit: https://heywannago.com/ * PEGGY FIANDACA owns and operates LDV Winery in Arizona with her winemaker husband Curt Lawrence Dunham. Peggy talks about their unique events, tasting an pairing parties, and winemaker talks held at their tasting room in downtown Scottsdale. Visit: https://ldvwinery.com/ * DAVE SPECTER is the winemaker of Bells Up Winery in Oregon, that he owns and operates with his wife Sara. Hear about their private and exclusive wine tastings hosted by Dave, and upcoming  2017 Library Release Party with  Chef Carlos Perez. Visit: https://bellsupwinery.com/

In this episode we're taking our tastebuds on a journey that goes from London via Latin America, Kentucky to England and various stops in between. We start with Never Say Die, a whiskey distilled in Kentucky, then shipped to England for its final maturation. We then head to Sweden for a taste of Bex Almqvist's fresh take in a traditional Nordic spirit, Rejmyre Akvavit.This week's read is a must for anyone who wants to know anything about the history of American drinks, it's the incredible Imbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrich.That's north America's drinks history sorted, in west London the team at Viajante87 celebrate the flavours, tastes and traditions of Latin America in their new menu Cocktail + Culture. Then we're in New York where we catch up with this week's guest, the much travelled vision in pink and violet that is ms. franky marshall. We chat to her about her love of craft bartending, the joys of Cognac and her unwavering positivity.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Jameson Cold Brew Tonic50ml Jameson Cold Brew125ml tonic waterOrange wedge to garnishMethod:Fill a Highball glass with ice. Pour in Jameson Cold Brew, top with tonic water. Garnish with orange wedge.In this episode:Almqvist Destilleri Rejmyre AkvavitImbibe! From Absinthe cocktail to whiskey smash, a salute in stories and drinks to Professor Jerry Thomas, Pioneer of the American Bar by David Wondrichms. franky marshallNever Say Die Rye Whiskey Viajante87With thanks to our partners at Cider Mill PressThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

In this episode, I talk to Francois Monti, a renowned Cocktail Writer. We discuss the global cocktail scene's uneven growth, from advanced cities boasting cutting-edge bars to emerging markets grappling with minimal training. While high-profile venues attract headlines, Francois argues that second-division bars drive consumer adoption of cocktails. He highlights the shortage of skilled bartenders, many lacking foundational taste education (e.g., wine and food flavor insights), leading to haphazard quality. Instead of focusing on big consumer-awareness pushes, Francois advocates strong trade relationships, mentorship, and recognition of diverse bartender career paths—even if that means contentedly staying in a single role long-term. Local bar culture flourishes by ensuring bartenders can refine their palate and technique at multiple levels of the industry, eventually benefiting both consumers and spirits brands.Timestamps:00:00 Introduction and Welcome00:45 State of the Cocktail Industry03:36 Challenges in Cocktail Culture08:23 Training and Skill Development20:03 Mentorship and Industry Growth25:06 Conclusion and Farewell

Another exert from my session with the Camosun College talking about the early days of the cocktail scene here in Victoria. Those days were tougher than I would like to remember but still a lot of fun. FOLLOW US ON INSTAGRAM – Shawn Soole https://www.instagram.com/shawnsoole/ Soole Hospitality Concepts https://www.instagram.com/soolehospitalityconcepts/ FOLLOW US ON YOUTUBE - https://www.youtube.com/@PostShiftPodcast

In this episode of the Maffeo Drinks Podcast, we dive into the complexities and innovations within the non-alcoholic beverage industry. Joined by guest Alice Bidini, we explore the challenges and strategies of introducing new drink trends in emerging markets such as Saudi Arabia. We discuss the importance of understanding local taste profiles and consumer behavior, especially in culturally diverse regions like Stockholm and Riyadh. Highlights include our experiences in the evolving bar scene, the innovative concept of a female-only staffed bar at the Four Seasons in Riyadh, and the cultural shift needed to accept new beverage trends. Alice shares her journey of pioneering drink trends, shedding light on building consumer trust and adapting to local preferences. Tune in to learn about reshaping traditional beverage offerings and the satisfaction of turning hesitant consumers into loyal patrons. 00:00 Welcome and Introduction 00:28 Managing Expectations in the Bar Industry 03:44 The Bar Scene in Saudi Arabia 06:45 Challenges of Non-Alcoholic Spirits 10:53 Consumer Behavior and Marketing 13:28 Dining and Drinking Culture in Saudi Arabia 15:03 Creating a New Beverage Culture 15:25 The Italian Espresso Bar Experience in Stockholm 17:28 Introducing Aperol Spritz in Prague 18:39 Navigating Local Drinking Cultures 19:37 The Role of Experts in Riyadh's Cocktail Scene 22:00 Trends in the Bar Industry 23:36 Closing Thoughts and Future Plans About The Host: Chris Maffeo About The Guest: Alice Bidini

Adam, Joanna, and Zach take the occasion of the release of the The World's 50 Best Bars list to discuss the sameness of so many of the establishments, how the mostly seem to exist to the jetset crowd, and why America is once more paving the way for a new kind of cocktail bar experience, even if the rest of the world doesn't quite recognize that yet. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is drinking: Perfect (ish) ManhattanJoanna is drinking: Bow & Arrow Brewing "Denim Tux" PilsnerAdam is drinking: Angelo Negro BarbarescoInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Maffeo Drinks Podcast, we have an insightful discussion with Chris Le Beau, who transitioned from a strategic consulting role into the world of mixology. The conversation explores Le Beau's passion for cocktails and the journey of learning and teaching cocktail-making. Key topics include the importance of mastering classic cocktails like the Old Fashioned, the impact of consumer perceptions on cocktail culture, and the significance of designing accessible yet informative menus in bars. We also discuss effectively bridging the gap between complex mixology and everyday cocktail enjoyment. Throughout the episode, the emphasis is on refining the basics and imparting knowledge to create a better drinking experience for everyone. 00:00 Welcome to the Maffeo Drinks Podcast 00:27 Guest Introduction and Background 01:09 Journey into Mixology 03:51 From Passion Project to Business 04:23 Consumer Perspective on Cocktails 10:57 The Importance of Cocktail Fundamentals 13:05 Challenges in Cocktail Culture 28:17 Menu Design and Customer Experience 33:30 Closing Remarks About The Host: Chris Maffeo About The Guest: Chris Le Beau

Adam, Joanna, and Zach spend some time discussing the plight of Pisco, then chat about the new wave of highball cocktails that aim to reinvent the form: do they make high-end cocktail bars more approachable, or are they just a way to fancy up what is at heart a simple drink? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Joanna is reading: Pisco Is Still Searching for Its Place on the American Back BarAdam is watching: Bottle BattleZach is reading: The Basic Well Drink Is Your Bartender's New Favorite PlaygroundInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

In this episode Darcy guides us (mainly Nathaniel) on the brief history of some of Italy's more famous cocktails like the Aperol spritz, the Campari and soda, and the Negroni. We also discuss the lack of beer culture, and the blooming cocktail culture that expands beyond the use of Campari and Aperol. As always, thank you for listening! If you have any questions, please leave a comment (on Spotify), send us a message on Instagram (@only_a_bag), or send us a message through our website (onlyabag.com)!

Dr. Nicola Nice shares forgotten stories, inventive recipes, and cultural shifts that highlight women's integral role in making the cocktail the centerpiece of social gatherings. Explore the vibrant tapestry of cocktail culture through the lens of gender, empowerment, and innovation

Meet Chris Tunstall, Co-Founder and Chief of Brand and Product Development at A Bar Above. With a decade of hospitality experience and a passion for mixology, Chris is dedicated to sharing advanced cocktail techniques. As host of the A Bar Above Podcast, they lead bar education content creation and product development, ensuring A Bar Above sets the standard in the industry.   Here's a glimpse of what you'll learn:  Delve into Chris's vision for A Bar Above, born in 2008, aimed at revolutionizing cocktail crafting Explore Chris's entrepreneurial journey and strategic decisions for success Learn about A Bar Above's meticulously crafted products, designed to address the shortcomings of cheaper alternatives in the market Gain insights into the evolving landscape of mixology Dive into the burgeoning trend of low-alcohol to no-alcohol cocktails and the art of non-alcoholic mixology Hear Chris's insights on the future of hard alcohol and the mixology space, as the industry continues to evolve and innovate Benefit from Chris's years of experience as he shares valuable advice for individuals considering starting a business in the drinks industry   In this episode with Chris Tunstall Discover how a passion for mixology sparked the inception of A Bar Above, and how they transformed their bartending expertise into a global online platform.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks is joined by Chris Tunstall, the Co-Founder and Chief of Brand and Product Development at A Bar Above. From navigating entrepreneurial hurdles to mastering the art of crafting premium bar tools, Chris shares invaluable insights into building a successful venture in the drinks industry. Explore the dynamic evolution of mixology, the rise of non-alcoholic spirits, and gain expert advice on launching a mocktail program with finesse. Whether you're an aspiring entrepreneur or a cocktail connoisseur, this podcast offers a sip of mixology mastery from the mind behind A Bar Above.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.  

From a young immigrant with a passion for hospitality to an internationally recognized cocktail virtuoso, Evelyn Chick's journey is as captivating as her drinks. In our recent conversation with the author of "For the Love of Cocktails," Evelyn opened up about her transition from the art world to mixology, leading her to create some of the most exceptional drinks we've ever tasted. Her story is a blend of ambition and creativity, inspiring bartenders and enthusiasts to pursue their dreams.The resilience of the bar industry showcases the adaptability and creativity of those who work in it. "For the Love of Cocktails" is more than just a book—it's a crusade to promote cocktail culture and educate people about the intricate art of mixology. It demonstrates that a great drink is not just a beverage, but a complete experience.In the foodservice industry, where culinary and mixological arts come together, we discuss the resurgence of nostalgic drinks and the evolution of sophisticated cocktail menus. We also give a sneak peek of what Evelyn will be doing at the upcoming RC Show and chat about her upcoming West Coast book tour. Grab a drink and join us for a conversation that will delight your taste buds and might even inspire your next bar creation. Cheers to that! Brought to you by:Restaurants Canada & Sysco Canadawww.restaurantscanada.orgwww.sysco.caWith support from:American Express Canadawww.americanexpress.com/en-ca/

Space Coast Eats Episode 62 featuring Ethan TylerStep beyond the velvet rope and into the allure of mixology with me, Jesse, on Space Coast Eats. Our guest, Ethan from Lourdes Library, is no mere barkeeper; he's an alchemist of the modern speakeasy. Listen in as he conjures up libations that will seduce your senses, from a sumptuous strawberry syrup mocktail to the revered Last Word. Savor the tales of our New Year's Eve escapades, the social swirl of contemporary bar culture, and a look back at festivities of yesteryear. Our conversation isn't just about clinking glasses—it's also a peek at what the future holds for cocktail enthusiasts.Join me on a personal odyssey through the art of the cocktail, tutored by none other than George Jenkins, the 'Straw Hat Barman' himself. Relive  adventures from pandemic pastimes to a revived social scene, discovering the secrets of Prohibition-era recipes and transporting them into the present with a culinary twist. Immerse yourself in the process of distilling the essence of nostalgic flavors like caramel popcorn into sippable spirits. Find out why celery bitters aren't just for Bloody Marys and learn the delicate dance of preserving the integrity of spirits like vermouth. This chapter of our discourse is a veritable master class in creative mixology.The episode comes to a crescendo with my own ascent in the regional bartending ranks. Root for your host as we shake and stir our way to the top with a cocktail inspired by community, the Popcorn for Pops. Raise your glass to the local legends, like the bartender who brought home a 3D printed rocket ship trophy with the Moon Tang Tini. As we wrap up with musings on the latest cocktail trends, from Midori-laced creations to garnishes that defy convention, the promise stands clear: this coming year, we'll not only push the boundaries of what's in your glass, but also who's behind the bar, one innovative collaboration at a time. Cheers to the journey and the magic that awaits with every pour on Space Coast Eats.Support the showFollow us on Instagram @spacecoastpodcastSponsor this show

Step into the whimsical world of libations and artistry with mixologist extraordinaire Sarah Mengoni and award-winning artist Katie Brightside as they spill the tea about their masterpiece, "Once Upon a Cocktail."

Meet Justin Medcraft, Co-Founder of Mate Maker Co Hard Kombucha, and Josh Makler, the Brewmaster. This venture was born from a group of lifelong friends who reunited with a common mission: to bring transparency and better ingredients to the world of drinks. Their community, a fusion of musicians, artists, brewers, and creatives, has fueled their journey. Mate Maker Hard Kombucha is their pioneering foray into beverages, and it's more than just a drink; it's a testament to their commitment to a positive impact on the planet and their community.   Here's a glimpse of what you'll learn:  Discover the origin story of Mate Maker Co and their mission to bring transparency and better ingredients to the world of beverages Learn how the team recognized the exciting opportunity of introducing hard kombucha to Australia Gain insights into Josh Makler's history and what sparked his passion for craft brewing Dive into the challenges of transitioning from traditional beer brewing to the world of kombucha Mate Maker Co's perspective on mindfulness and how it aligns with their commitment to better ingredients Evaluate whether the mindfulness ethos resonates with Australian consumers and see how they've responded to kombucha Discover the meticulous process of sourcing ingredients and crafting unique blends Look into the vegan and gluten-free aspects of hard kombucha Explore some of Mate Maker Co's standout releases, including Mate Maker POG Kombucha, Mango Peach Smash, and Pineapple Sundream Get an insider's look at the general brewing process of hard kombucha and the experimentation with yeast, teas, and sugar   In this episode with Justin Medcraft and Josh Makler Justin Medcraft and Josh Makler share the origin story of Mate Maker Co, a drinks business driven by the mission to bring transparency and better ingredients to the world of beverages. Discover how they brought hard kombucha to the Australian market and the challenges they faced in transitioning from traditional beer brewing and dive into the ethos of mindfulness in drinking and the importance of quality ingredients.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks is joined by Justin Medcraft, Founder, and Josh Makler, Brewmaster at Mate Maker Co Hard Kombucha. Explore their unique flavors, including the Mate Maker POG Kombucha, Mango Peach Smash, and Pineapple Sundream. Get an inside look into the brewing process of hard kombucha and the innovation driving Mate Maker Co's commitment to transparent ingredients.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

Hi folks! Hard to believe it's Labour Day already! Cathi and Nora are back at it for a new season. We met at Cathi's place to talk about our summers and of course, new gadgets.Nora talks about this Wired article on the popularity of 'ice vests': wearable gear to keep outdoor workers cool in the summer heat. It reminds Cathi of the breathing tech in Dune. Is this kind of thing part of the future of climate change adaptation?Cathi has her eye on the Barsys, a stylish drink-making appliance for those looking for cool cocktail culture accountrements. Do people want to do their own mixology, or could this be a high end party favourite?

Bartender, mixologist and sous chef Aaron Male is here this week serving up advice on how to elevate your cocktail experiences. We discuss what the latest trends are, how to pair your cocktails with your meals, signs of good and bad cocktails as well as helpful tips for elevating your mixing game at home. So pour yourself your favorite drink and sip and savor this wonderful discussion about all things cocktail and mixology. Be sure to drink responsibly!To follow Aaron Male, be sure to check him out on Instagram at: @aaron_the_barmanSupport the showFollow updates on the podcast at sensiblefoodie.ca or on instagram @sensiblefoodiekateIf you enjoy what you hear, you can also support this podcast by becoming a subscriber: https://www.buzzsprout.com/2108586/support

Ryan Christiansen, President, and Head Distiller at Barr Hill by Caledonia Spirits, discovered his passion for fermentation through brewing beer at home. This fascination led him to open a home brewing store, but fate intervened when he met beekeeper, Todd Hardie. Their shared vision of infusing spirits with the essence of honey inspired Ryan to venture into distillation. A decade later, his dedication to working with bees and raw honey has yielded exceptional spirits, enriching cocktail culture and redefining the connection between agriculture and mixology.   Here's a glimpse of what you'll learn:  Ryan shares his journey into the spirits industry The state of the bee population in Vermont and the distillery's efforts to support pollinator habitats Ryan discusses the technical aspects of distilling gin and vodka from honey The unique approach that differentiates them from traditional honey producers and distilleries A spotlight on Barr Hill Vodka, its production process, and the mission connecting cocktail culture to agriculture The flavor profile sought in honeys used for Barr Hill Gin and how they choose the correct honey for the distillation process The Bee's Knees Week and Bee the Change and their efforts to promote pollinator habitat in visible locations Insights into Barr Hill's barrel cooperage and the aging process of barrel gin Understanding where honey comes into play during the gin-making process The journey from beekeeping to rye farming and the process of crafting whiskey Reflections on the growth of Barr Hill and Caledonia Spirits, and lessons learned along the way A glimpse into the unique Kingdom Strength Tom Cat   In this episode with Ryan Christiansen We sit down with Ryan Christiansen of Barr Hill, a Vermont distillery known for crafting exceptional spirits from honey. Ryan takes us on a journey into the spirits industry and shares his passion for beekeeping and sustainable practices. We delve into the technical aspects of distilling their unique gin and vodka, exploring how honey plays a central role in the process.  In today's episode of the Legends Behind the Craft podcast, Drew Thomas Hendricks and Bianca Harmon are joined by Ryan Christiansen, the President & Head Distiller of Barr Hill by Caledonia Spirits. Discover the flavor profiles they seek in their spirits and how they differentiate themselves from other distilleries and honey producers. We also explore their dedication to supporting the bee population in Vermont and their partnership with "Bee the Change" to promote pollinator habitats. From their acclaimed Barr Hill Vodka to the intriguing Tom Cat Gin, learn about the innovative approach and meticulous craft behind Barr Hill's offerings. We'll also gain insights into the journey from beekeeping to rye farming, witnessing the growth of Barr Hill and Caledonia Spirits, and Ryan's reflections on the path taken.   Sponsor for this episode… This episode is brought to you by Barrels Ahead. Barrels Ahead is a wine and craft marketing agency that propels organic growth by using a powerful combination of content development, Search Engine Optimization, and paid search. At Barrels Ahead, we know that your business is unique. That's why we work with you to create a one-of-a-kind marketing strategy that highlights your authenticity, tells your story, and makes your business stand out from your competitors. Our team at Barrels Ahead helps you leverage your knowledge so you can enjoy the results and revenue your business deserves. So, what are you waiting for? Unlock your results today! To learn more, visit barrelsahead.com or email us at hello@barrelsahead.com to schedule a strategy call.

Liz Williams, author of Nana's Creole Italian Table, a cookbook about the Sicilian community in New Orleans, is with us to chat about growing up in New Orleans. Always fascinated by the way the lure of nutmeg and peppercorns motivated the exploration of the world, Liz Williams was lucky to be born into a family of Sicilian heritage in New Orleans. She grew up eating in two great food traditions. She is a founder of the Southern Food & Beverage Museum and of the National Food & Beverage Foundation. Much of her research and writing centers on the legal and policy issues related to food and foodways.   Her book, coauthored with Stephanie Jane Carter, The Encyclopedia of Law and Food, was published by Greenwood Publishing in 2011. In 2013 AltaMira published New Orleans: A Food Biography. Her book Lift Your Spirits: A Celebratory History of Cocktail Culture in New Orleans about the drinking culture of New Orleans was published by LSU Press in the spring of 2016. Unique Eats & Eateries New Orleans was published by Reedy Press in 2019.   Liz hosts the Tip of the Tongue, a podcast for eaters and drinkers who are curious about individuals and issues at the intersection of food, drink, and culture and are hungry for more.   Liz shares a recipe from her new book with us. Super simple and supremely delicious! Olive Oil and Lemon Spread Makes about a cup If you find mayonnaise rich but bland, try this instead. The pectin in the lemon (or other citrus) skin will emulsify the oil, so you don't need egg. In Nana's day, lemons were abundant, and this was what she typically used instead of mayonnaise. I like it on freshly sliced tomatoes and sandwiches.   1 lemon (or 5 or 6 kumquats) 1 cup olive oil Salt and pepper to taste Wash the lemon and quarter it. Don't worry about the seeds, they'll emulsify. Place the lemon quarters into a blender. Add half of the oil, as well as the salt and pepper. Slowly start the blender and gradually raise the speed until the oil and lemon are emulsified. Drizzle the rest of the oil into the blender while it is running. Place the spread into a jar, cover with a lid, and refrigerate up to 3 weeks.   LIZ'S LINKS: Newsletter Podcast Southern Food & Beverage Museum Articles on NOLA Facebook   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website Join our Facebook group Follow our Facebook page Instagram Episode archive Email us Denise Vivaldo is the host of WBACA. Her info lives here More of Denise's info is here Cindie Flannigan is the producer WBACA. Her info lives here Denise and Cindie's books

You may not normally think of a rabbi as a mixologist. However, Rabbi Avi Finegold of the Jewish Living Lab, has found a way to combine the two. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Avi Finegold about mixology, cocktail culture, his cooking background, and more. Plus, he shares the art and craft behind making a daiquiri, as well as the variations. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

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

In the 58th episode of the Japan Distilled podcast, guest host Matt Alt joins Stephen Lyman to discuss the origins of Japanese cocktail culture.

On today's episode of All in the Industry®, Shari Bayer is back at our Heritage Radio Network studio in Brooklyn with her guest Robert Simonson, who writes about cocktails, spirits, bars, and bartenders for The New York Times, and is the creator and author of the Substack newsletter, The Mix With Robert Simonson. Robert's books include The Old-Fashioned (2014), A Proper Drink (2016), and 3-Ingredient Cocktails (2017), among others. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015 and 2022 editions), and won the 2019 Spirited Award for Best Cocktail and Spirits Writer. Robert's work, which has also appeared in Vinepair, Punch, Imbibe, Saveur, Bon Appetit, Food & Wine, New York magazine, Lucky Peach, and more, has been nominated for a total of 16 Spirited Awards and four IACP Awards. Today's show also features Shari's PR tip to get in the mix; Industry News Discussion about Michelin-starred Chef John Fraser's new "The Industry Table" program; plus, Shari's Solo Dining experience at Chef/Owner Niki Nakayama's n/naka, a two-Michelin star, global destination for modern kaiseki with a California twist in Los Angeles, CA. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Robert Simonson and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

"Cheers!" has been a longstanding Stateside feature, and now co-hosts Tammy Coxen and Lester Graham have prepped their last call. After 100 drinks from the mixology team, they'll wrap up their run in February. Today, we toast them! GUESTS: Lester Graham and Tammy Coxen are co-hosts of the radio series "Cheers!" and co-authors of the book Cheers to Michigan: A Celebration of Cocktail Culture and Craft Distillers.  Looking for more conversations from Stateside? Right this way. If you like what you hear on the pod, consider supporting our work. Additional music by Blue Dot Sessions.See omnystudio.com/listener for privacy information.

Darnell Smith is the Founder and CEO of MXXN, a non-alcoholic, cannabis-infused spirits brand that is evolving today's cocktail culture and disrupting the alcohol and cannabis industry.  Darnell is A CPG and alcohol industry veteran and cannabis entrepreneur, innovator and advocate. Prior to founding MXXN and MOJO, Smith was a senior digital transformation lead at Infosys Consulting working with the likes of Adidas, Ralph Lauren, AB InBev, Novartis, GSK, Pfizer, AMEX and more. Prior to that, Smith worked for over a decade in various agency and client side roles focused on innovation and commercialization for the likes of Diageo and Pernod Ricard.

New Orleans food writer Ian McNulty on the role of cocktail history and culture in the city today.

Join me as I jump into a discussion with New York Distilling's co-founder Allen Katz. Starting out in Baltimore, it's no surprise that Allen would find rye whiskey as his passion, but the surprise was - he went to New York City to start a distillery. But before then, he spent life as a bartender in the revitalized cocktail culture of New York. So today we'll talk rye whiskey, cocktails and even find out why the British used to have a different proofing system that we do in the US. Items we'll discuss: How a heist helped choose Allen's destiny Bringing Maryland to New York City Working with farmers and specific rye varietals Does a cocktail need a complex rye? The early days of the New York cocktail culture The staple rye whiskies for any bartender Differences in character between warehouses Tasting Ragtime Rye The winter hot toddy The Empire Rye designation The idea of an urban distillery in New York City Getting help from others Gin and New York's other Matthew Perry Navy Strength gin's history and gunpowder The basis for the old British proofing system Tasting Ragtime Rye Bottled-in-Bond The origins of Rock and Rye Tasting the Single Barrel

In a post-pandemic world, cocktail culture is all the rage in bars, restaurants and at home. In this episode, we dive in to why millennials are not drinking enough wine (or are we?), are spending more money on fewer - but better - cocktails and are fully embracing the "mocktail" and low-alcohol lifestyle. Shop this week's Bottle Service features: Beam Recovery Aminos: https://youcanbeam.com/products/recovery-aminos SNTE Hair Wax Stick: https://amzn.to/3z0zLll LUSH Let the Good Times Roll Face and Body Cleanser: https://tinyurl.com/ms8m6rr6 Watch the Real Housewives of Beverly Hills: https://tinyurl.com/f7ry3d4d Follow "She's on the List" podcast of IG: www.instagram.com/shesonthelistpod Follow Liv on IG: www.instagram.com/livcharette Follow Liv on TikTok: www.tiktok.com/@livcharetteofficial Listen to Liv's latest single, "Game Over": https://livcharette.lnk.to/gameoverpo Sources: https://tinyurl.com/yc88unxj https://tinyurl.com/2p84ep6s https://tinyurl.com/5y7efnk3 https://tinyurl.com/4u2un6mk https://tinyurl.com/46mpj7c2 --- Send in a voice message: https://anchor.fm/shesonthelist/message

Michael Anderson with Independent Distilling Company and Jaz Jarzewiak with Hope Springs Distillery on Bar Talk Radio Michael Anderson Company: Independent Distilling Company Topics to Discuss: I'm open to discuss anything related to spirits and the craft distilling industry. Web Site / Social Media Links: http://www.independentdistilling.com https://www.facebook.com/independentdistillingcompany https://www.instagram.com/independent_distilling Jaz Jarzewiak Organization / Company Name: Hope Springs Distillery Topics to Discuss: My story and process. My reason for distilling. Web Site / Social Media Links: Instagram: https://www.instagram.com/JettyAbsinthe Facebook: https://www.facebook.com/Hope-Springs-Distillery-1428910827394812 About the show: Bar Talk Radio is about Careers in the Beverage Industry, Cocktail Culture and Trends. Interviewing industry insiders and experts. Hosted by Anthony Porquez founder of Liquid Culture with over 17 years in the food and beverage industry. Current President of the United States Bartenders' Guild Atlanta Chapter. Connect with the show host at: www.AnthonyPorquez.com Instagram: https://www.instagram.com/Antones10 Facebook: https://www.facebook.com/anthony.j.porquez Connect with the show sponsor at: twitter.com/USBGAtlanta www.facebook.com/usbgatlanta www.instagram.com/usbgatlanta To listen to recent episodes visit: http://www.BarTalkRadio.org To submit a guest request to be on the show visit: www.meetme.so/BarTalkRadio To view photos from this show, visit: www.ProBusinessPictures.com ‹ › × × Previous Next jQuery(function() { // Set blueimp gallery options jQuery.extend(blueimp.Gallery.prototype.options, { useBootstrapModal: false, hidePageScrollbars: false }); });

Shannon Mustipher and The Cocktail Bandits come together for a conversation about how the pandemic has affected cocktail culture, the meaning of tiki, and how they strive to make a positive impact in the beverage space. They have tips for those just starting to experiment with at-home mixology, as well as stories about extravagant bar build-outs and collections.Shannon Mustipher is a cocktail consultant, spirits educator, and the author of Tiki: Modern Tropical Cocktails. After launching a Caribbean rum-focused bar at Gladys Caribbean in 2014, she went on to found Women Who Tiki, a tropical cocktail-centric pop-up that gathers a team of women bartenders to share their talents and collaborate on creating a one-night only experience.Johnny Caldwell and Taneka Reaves comprise the dynamic duo known as the Cocktail Bandits. They promote female empowerment through advocacy for the food and beverage community through a self-titled blog, events in the Holy City and beyond, and their book, Holy Spirits! Charleston Culture Through Cocktails.HRN On Tour is powered by Simplecast.

This week on Neat! we pay tribute to one of the people who brought cocktail culture back from the dead, Dale DeGroff! 

This week on Soul Palate, Kapri and Dee are tasting Rye whiskey, while prompting the questions: To date or not to date a bartender? What are some do's and don'ts when you are dating a bartender? And is too much nostalgia stifling creativity behind the bar?Bottles featured in this episode: - Stellum Single Barrel Rye - Blue Run Golden Straight Rye:https://seelbachs.com/products/blue-run-kentucky-straight-golden-rye-whiskey-9-6-21?_pos=12&_sid=623025ace&_ss=r- Rabbit Hole Boxergrail straight rye:https://seelbachs.com/products/r?_pos=3&_sid=464449d58&_ss=r  - Sagamore Rye - Tequila Barrel finish:https://seelbachs.com/products/sagamore-spirit-distiller-select-tequila-finish?_pos=3&_sid=b97e83e6b&_ss=r  - New Riff Balboa Rye:https://seelbachs.com/products/new-riff-distilling-balboa-rye-whiskey?_pos=2&_sid=88cd4d550&_ss=rSUBSCRIBE | COMMENT | SHARE our YouTube channel: www.youtube.com/channel/UCmWFlAZD09D0siXlvCcFBaAFollow on IG:www.instagram.com/soulpalatepodwww.instagram.com/deestilledwww.instagram.com/drinkseelbachswww.instagram.com/kapri.possiblehttps://www.deestilled.cohttps://www.chocolatecitysbest.comhttps://www.seelbachs.com https://www.allegory-dc.com

World renowned mixologist Ryan aka Mr Lyan journeys through opening White Lyan, the world's first cocktail bar to use no perishables, founding Dandelyan, awarded the 'World's Best Cocktail Bar', right through to teaching mixology on masterclass.com!

Since it's the last holiday weekend of the summer, we hope you're either earning that last push of tourist tips or hiding out somewhere staring at the sea. Whatever your situation, enjoy a re-fire of our series on drinking culture in America featuring James Dunn.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

New Orleans is home to iconic bars, cocktail museums and signature drinks, such as the Sazerac, Ramos Ginn Fizz and French 75. New Orleans native and drinks historian, Elizabeth Pearce, founder of Drink and Learn, leads tours and talks on New Orleans cocktail culture & history. She is author of “Drink Dat New Orleans.” Bryan Dias, host / producer of “The NOLADrinks Show,” discusses where to imbibe, from local dives to stylish lounges and hotel bars. www.drinkandlearn.com www.noladrinks.comThe Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

Ben Grafstrom is an assistant professor at Akita University in Japan. But for this podcast, his stronger qualification is our drinking companionship as fraternity brothers back at Susquehanna University in central Pennsylvania. But let's get sophisticated and go to Japan, to talk about cocktail culture, sake bombs, what Japanese gin to keep an eye out for and why bar tabs are different in this faraway eastern land.#BottomsUp #PressPlay

Matt Ferguson joins us for a in depth discussion on Gin & Tonic's and the beautiful simplicity and flexibility of a charcuterie board --- 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/culinaryrd/message Support this podcast: https://anchor.fm/culinaryrd/support

Shawn Soole is this weeks guest on The Industry. What began as a youthful ambition to craft the perfect cocktail, has matured into a proficiency across every aspect of beverage service. Twenty years after being named State Title winner by the Australian Bartenders Guild, Shawn Soole continues to view the service industry as a medium to deliver his unique style of exceptional customer experience. From bar/restaurant concept creation, menu formulation, staff training and launch guidance, to branding, marketing and public relations strategies - Shawn's experience and advancement of the industry have been prolific. Shawn has co-authored the books Cocktail Culture (2013) and Great Northern Cocktails (2019), and provides ongoing contributions to publications such as Liquor.com and EAT Magazine. As a dedicated and vocal proponent of the industry, Shawn has presented keynote speeches (Lisbon Bar Show), increased public awareness for distillers in BC, Canada (BC Spirits) and continues to advocate his mission ‘to make the industry better for everyone' (_PostShift_ podcast.) His input has been vital to the launch and/or ongoing success of numerous highly-acclaimed bar and beverage programs, such as Little Jumbo [2013], OLO [2015], Cafe Mexico [2016] and Pagliacci's [2018]. To accommodate his growing role as a consultant, Shawn founded Soole Hospitality Concepts (SHC) - a network of industry leaders with decades of multi-faceted experience. Together they provide innovative responses to all the needs of hospitality-oriented businesses. His firm belief in the importance of consistent personal growth drove him to recently complete a diploma in Advanced Hospitality and Tourism Management (Camosun College), achieving a level of distinction that placed him on the Dean's List. In 2019, Shawn traveled to Singapore to consult on the the conceptual development, systems implementation, and launch guidance for Miss Fitz and Roxy, two bars under the SOS Group banner. In 2020, he returned to the bar that started it all and took back over the multi award winning Clive's Classic Lounge. Over the last 5 years, Shawn has set about creating and building multiple companies to fill deficiencies in the hospitality industry, from Human Construct Branding + Design, Acclamation Marketing and Media, Coalition Craft Co. Agency and Canadian Bar Store; his driving force to build a true one stop hospitality consulting service has become a reality. Links @shawnsoole Soole Hospitality Concepts - Hospitality Consulting in Bars, Restaurants and Distilleries Human Construct Branding & Design - Creative house focusing on BC's Hospitality Industry Exemplar LM - Liquor and Distillery Marketing Services Canadian Bar Store - Your online Canadian Bar Store Coalition Craft Co. - A boutique BC beverage distributor BC SPIRITS - Your online hub for British Columbia's distilling scene #POSTSHIFTPODCAST - A semiweekly hospitality podcast Great Northern Cocktails - The latest book about Canada's cocktail culture Podcast Artwork by Zak Hannah @zak.hannah

There has been a resurgence in the cocktail culture of the pre-Prohibition period and the MadMen era. And whether mixing at home, cocktails-to-go (outside) from a restaurant or bar, or the new kid on the block: ready to drink cocktails in a can, there has been a definite uptick in the spirits market. Author and spirits writer Kara Newman shares her views and observations and answers Linda's questions about the origins of Pimm's.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Fellow podcaster calling in from Canada, Shawn Soole is a serial entrepreneur and highly sought-after hospitality consultant. As Founder of Soole Hospitality Concepts, it’s his mission to make the industry better through education, training and marketing. He’s also co-authored two books and helped launch numerous highly-acclaimed bar and beverage programs, such as Little Jumbo (2013), OLO (2015), Cafe Mexico (2016) and Pagliacci’s (2018). In this episode we explore the power of consistency, the role of mastermind groups, open book management and reviewing the hospitality ecosystem. Shawn is a real grafter so I enjoy hearing where his passions have taken him.   Links: ‘Good To Great’ by Jim Collins: https://www.amazon.com/Good-Great-Some-Companies-Others/dp/0066620996/ (https://www.amazon.com/Good-Great-Some-Companies-Others/dp/0066620996/)  ‘Cocktail Culture’ by Shawn Soole: https://www.amazon.com/Cocktail-Culture-Recipes-Techniques-Behind/dp/192712994X/ (https://www.amazon.com/Cocktail-Culture-Recipes-Techniques-Behind/dp/192712994X/)  ‘Great Northern Cocktails’ by Shawn Soole: https://www.amazon.com/Great-Northern-Cocktails-Shawn-Soole/dp/1907434526 (https://www.amazon.com/Great-Northern-Cocktails-Shawn-Soole/dp/1907434526)  Post Shift Podcast: https://soolehospitality.com/blog (https://soolehospitality.com/blog)  SooleHospitality.com: https://soolehospitality.com/ (https://soolehospitality.com/)  #63 Setting yourself a long-term mindset with Joshua Kopel, Chief Executive Officer at FLO Hospitality: https://hospitality-mavericks.captivate.fm/episode/63-setting-yourself-a-long-term-mindset-with-joshua-kopel (https://hospitality-mavericks.captivate.fm/episode/63-setting-yourself-a-long-term-mindset-with-joshua-kopel)  Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   A big thank you to our sponsor Bizimply who are helping progressive leaders and operators making every shift run like clockwork. Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

This week, Alexa & Mia sit down with Anne Peck-Davis, the Co-Author of Cocktails Across America: A Postcard View of Cocktail Culture from the 1930s, 40s, and 50s to discuss escapism, cocktail culture in the post Prohibition era, and the similarities between now and then as we start to see our country slowly open back up after this very difficult year during the pandemic. Drink History is hosted by Alexa Wilkinson & Mia Fio Rito. Go to drinkhistorypodcast.com to learn more about our episodes and cocktail recipes... and don't forget to smash that subscribe button! --- 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/drinkhistory/message Support this podcast: https://anchor.fm/drinkhistory/support

It's a big week here on Cocktail Culture! We've got Martin Duffy, the U.S. Representative for The Glencairn Glass Company. We talk about his journey through whiskey to representing a glassware brand, and how the proper glass can truly enhance the experience of the whisk(e)y that you're drinking. Find Martin's podcast, A Sip of Knowledge, at zavvy.co where they live stream every Tuesday! Make sure to check us out on social media! Facebook - www.facebook.com/citywideliquors Instagram - @citywideliquorsmishawaka Twitter - @citywideliquors We are a Verified Venue on Untappd so check us out there for new beer releases and updates!

Eat Your Heartland is back for Season 2. In our first episode of the new season, Capri is joined by author Jeanette Hurt. Jeanette has written 12 books about food and drink including Wisconsin Cocktails and The Joy of Cider: All You Ever Wanted To Know About Making and Drinking Hard Cider. Jeanette introduces us to unique Midwestern drinks such as the Wisconsin Old Fashioned and the ice cream cocktail. She also shares her knowledge of cider making and cider pairing.Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.

In today's episode of the Tipsy Timeline, we ask a simple question: What do rum, mojitos, bellinis, prohibition, and Cuba have in common? Join us in this episode as we explore the innovative history of Cuban cocktails and the many surprising creations and pretenders that were spawned as a result.

Not only have whiskey and rum long been shipped through the state’s ports but local bartenders have created classics such as the Sazerac and Huey Long’s favorite, the Ramos Gin Fizz. Tim McNally – an expert on cocktail history and the author of a new book about the Sazerac, along with Louisiana Life Magazine Executive Editor Errol Laborde and producer Kelly Massicot, provides a fun romp through the history of booze in Louisiana.

This week we chat with Dan Szucs from Bell's Brewery in Kalamazoo, Michigan.  Make sure to check us out on social media! Facebook - www.facebook.com/citywideliquorsInstagram - @citywideliquorsmishawakaTwitter - @citywideliquorsYouTube - https://youtube.com/channel/UCBfUv46MnpDTjyLCgiHEQHg We are a Verified Venue on Untappd so check us out there for new beer releases and updates!

Please join us as we chat with John Edwards from Dad's Drinking Bourbon, Jackie James, Mike Puma from Gotham Burger Social Club, and LaShana Daniels from For the Cocktail Culture. It's a fascinating conversation about passion and influence from leaders in the whiskey world!

Consumer Choice Radio, hosted by Yaël Ossowski (@YaelOss) & David Clement (@ClementLiberty). INTERVIEW: Jacob Grier (@jacobgrier) – He writes about tobacco, public policy, and other vices. His articles have appeared at Slate, Reason, The Atlantic, The Washington Post, The Los Angeles Times, The Daily Beast, and many other publications. jacobgrier.com jacobgrier.substack.com BOOKS: The Rediscovery of Tobacco: Smoking, Vaping, and the Creative Destruction of the Cigarette Cocktails on Tap: The Art of Mixing Spirits and Beer TOPICS The intersection between tobacco, vaping, and public policy  The real tobacco control movement Flavor bans, black markets, lung illnesses Reviewing whiskey, cocktail recipes for the people Hard seltzers: good or bad for civilization Drinks-to-go and alcohol reform The City of Portland, Pandemic, and Protests Politics consuming culture Why a Libertarian is voting for Joe Biden Broadcast on The Big Talker 106.7 WFBT FM on October 10, 2020. Watch the clip on YouTube. Website: http://consumerchoiceradio.com Apple: http://apple.co/2G7avA8 Spotify: http://spoti.fi/3iXIKIS Support the show: http://consumerchoicecenter.org/donate See omnystudio.com/listener for privacy information.

What kind of cocktail are you? Together with our guest David Powell, brand ambassador of Hudson Whiskey, we discuss his career and the art behind making and choosing a cocktail. From the latest cocktail trends to the best bars in America, fill up your glass and join us for a journey through the pleasure of sipping your favorite drinks. Episode Highlights: 19:00 - How much originality is in the cocktail market right now? Are people bringing anything innovating to the market? 22:50 - How to tell a good bartender from a bad one? Just ask for a daiquiri or an old fashioned. Those recipes have been around for 150 years, so good bartenders have had plenty of time to perfect them. 25:21 - What's the most expensive drink you ever tasted? Was Is worth it?Learn more about our guests:David Powell:InstagramFacebookLearn more about the Accutron watch here, and follow @AccutronWatch on Instagram. Follow our hosts on social media:Bill McCuddy: Facebook  / Twitter

Today we wrap up our exploration of American liquor consumption and cocktail culture as we enter the dark drinking ages before a glorious rebirth. To get back to basics, bars and clubs had to suffer through bottle service, artificial sweeteners and Vodka Red Bull. "The Jimmer", James Dunn dishes on headlines and Server Submitted Stories with us once more! --- Support this podcast: https://anchor.fm/side-work-podcast/support

It was thought that to drink alcohol was to live a life shadowed by death. The Death & Co. team has been offering a warm embrace to those who shine after dusk for over a decade now. Its foundational elements are a love of great people and great drinks. Today, we chat with Alex Day, proprietor of the world-famous Death & Co., a bar that redefined cocktail culture for an entire generation. Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click here to download your free copy today! I created this podcast to help us all through these tough times. I've also created a service committed to help you get open and stay open. Click here to check it out and sign up for a 60-day free trial.

From the Hurricane to the Hand Grenade to the Shark Attack, some of the world’s most potent cocktails call Bourbon Street home. On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum discuss the drinking culture of this famous New Orleans street. They are joined by acclaimed Half Full columnist and NOLA resident Wayne Curtis to discuss these infamous drinks and their creators. So fix yourself a cocktail and listen to this episode of Life Behind Bars. Cheers! Life Behind Bars features Half Full’s editorNoah Rothbaum and its Senior Drinks ColumnistDavid Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It won the 2018 Tales of the Cocktail Spirited Award for the world’s best drinks podcast. Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

Lester Graham is a journalist at Michigan Radio, where he hosts “The Environment Report” and the news magazine “Stateside.” Tammy Coxen is the host of Tammy’s Tastings, a series of food and drink tastings, classes and experiences in Ann Arbor. The two friends been doing a segment on cocktails on Michigan Radio called “Cheers!” for more than three years. Now, they’ve got a new book based on that series. It’s called “Cheers to Michigan: A Celebration of Cocktail Culture and Craft Distillers.” As Graham and Coxen explain in today’s episode, the book is part recipes, a little how-to and a lot of Michigan history stirred in the shaker. It covers everything from Detroit’s outsize role in bootlegging during Prohibition to the city’s invention of three famous cocktails, and the current boom in craft cocktails and craft distilleries. So belly up and have a listen. Thanks for listening to Daily Detroit. If you like what you’re hearing, tell a friend about us, leave us a review and subscribe on Apple Podcasts, or support us by becoming a Patreon member.

...And we’re back!!!After a nice summer hiatus, we’re back today with a great one. Meet bartender/consultant Max Borrowman. He’s set to dig in and open his new bar for Heather Hospitality, ‘Open Outcry’ and we’re delighted he stopped by to give us the goods. In this one we wax on cocktail culture, the process of getting a bar open, concepts and much much more. Tennis talk ensues as both Jamie and Max correctly pick the US Open champion. Mickey details his summer of hibernation and then Jamie rapid fires a series of fun questions for Max near the end. If you’re into cocktail culture and restaurants in general, you’re going to enjoy this one.

A throwback to a seminar I did in 2015 with good friends Bradford Knutson and Oron Lerner. Thank you to the lovely lady who reached out to me and thanked me for this, so I thought I would turn it into an episode. Join us every Tuesday & Friday as award winning industry stalwart, Shawn Soole interviews some of the hospitality industries top talents from around the world including bartenders, venue owners, distillers and industry supporters. Get points of view, advice and the backstories every week. 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 --- Send in a voice message: https://anchor.fm/post-shift/message

A theory I have been trying to articulate and I am still not sure if I have properly, but I gave it a go. Join us every Tuesday & Friday as award winning industry stalwart, Shawn Soole interviews some of the hospitality industries top talents from around the world including bartenders, venue owners, distillers and industry supporters. Get points of view, advice and the backstories every week. 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 --- Send in a voice message: https://anchor.fm/post-shift/message

 Foundation Bar is the epicenter of North Carolina Cocktail culture! All domestic and all delicious. Architecture and cocktails that are meticulously organized and functional. This is your cocktail bar, your whiskey bar or your wine bar, whatever you want it to be.   We celebrate with the owners of Foundation Will Alphin & Vincent Whitehurst. Their “show runners” Garrett Waddell & Kyle Hankin also join us to describe the importance and impact of working at Foundation! Listen in and cheers to 10 years of cocktail culture creation!   ****** If you are a female in the culinary world, you should go to  FAB is educational and inspirational workshops created by women, for women in the hospitality industry. Welcome our newest sponsor, Bestow Baked Goods, currently located in Fuquay-Varina but soon to open in Holly Springs!  Follow them on Instagram @bestowbakedgoods Need legal help in the Food and Beverage industry? Reach out to the Forrest Firm and tell them Max and Matt referred you.   Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts.  Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina three years ago and works as a wine distributor. For questions, comments and booking, contact us at or Eat & Drink Merrily!

This Week: Feature Interview - Philip Duff on cocktail culture. Free Pour Five - Rogerio Igarashi with Hisatsugu Saito from Bar Tram, Tokyo. Philip Duff is a consultant, educator, producer, writer, judge and former venue owner. He's also hilarious. The Irishman has done it all since establishing Liquid Solutions 20 years ago: He's owned the Netherland's first speakeasy - door 74, mentored some of the world's best bartenders (including Marcus!) and he's now the Director of Education at Tales of the Cocktail. Oh, and he also produces Old Duff Genever Single Malt, one of only three brands permitted to carry the seal of Schiedam. Phil's always ahead of the curve, which makes him the perfect person to kick off 2019 with. Our wide-ranging interview covers the cocktail revolution, where and what he's most excited about in 2019, what he'd tell bartenders starting out today (he's one of the most accomplished mentors going around) and what he regards as the most important of the many positions he's held to date. Then, we bring you the Free Pour Five with two of Asia's best bartenders - Rogerio Igarashi and Hisatsugu Saito - to explore the unique world of bartending and cocktail culture in Japan. Key points: 10:00 Changes Phil has seen in his time at Tales of the Cocktail. 17:00 Why Phil regards Australia as the best pound-for-pound cocktail nation in the world. 19:00 Where Phil thinks the cocktail revolution is at and where it’s headed 24:50 What Phil thinks people are looking to drink in 2019. 26:40 What Phil looks for when judging cocktail competitions. 33:10 The advice Phil would give to bartenders starting out today. 39:50 Phil’s most memorable drinking experience. 44:00 We bring out Phil’s soft side! 48:50 The Free Pour Five with Rogerio Igarashi and Hisatsugu Saito from Tokyo. Resources, bars and products mentioned: Malabusca Gin Tales of the Cocktail Philip’s Old Duff Genever Proof & Company Please Don’t Tell (PDT) New York Phil’s old bar, door 74 – the first speakeasy style cocktail bar in the Netherlands Eleven Madison Park New York The NoMad Hotel New York The Baxter Inn Sydney Rogerio Igarashi’s Japanese bars, Bar Tram and Bar TRENCH Nikka Coffey Gin

Our guest this week is Gabi Porter, New York-based documentary photographer and barfly, whose work is featured in nearly every boozy publication the world over. Gabi specializes in taking photos at bars and restaurants, and has made a name for herself as one of THE go-to cocktail photogs in the industry. From creating headshots for NASA scientists to documenting rock stars with a point and shoot, and then moving on to the stars of the cocktail world, Gabi has had an important perspective behind the lens and is certainly not short on stories. For this week’s cocktail recipe, Gabi chose the cachaça based stirred drink, Rabo de Galo. Rabo de Galo2 oz Cachaça 3/4 oz Cynar 1/2 oz Amaro Montenegro Garnish: orange twist In an ice-filled mixing glass, add all ingredients and stir until well chilled. Strain into a rocks glass filled with one or two large ice cubes. Add a twist of orange and garnish. Links: Gabi's Flickr Gabi's Twitter Gabi's Instagram   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox music: https://www.humanworldwide.com

Vice President of Young's Market, one of the largest liquor distributors in the state, and all-around alcohol master Keli'i Heen stops by to talk about the massive rise in the craft beer culture, what's the hottest trends in alcohol, his favorite bars and restaurants in Hawai'i plus he makes our own Flash become the bartender of the day serving possibly the state's best cocktail. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/maleko-and-flash/support

Listen to the Bartender Journey Podcast # 251 with the audio player on this page, or subscribe on Apple Podcasts,  Android or Stitcher Radio. This time on the podcast we talk with Bacardi Legacy Global Finalist Moe Isaza. Bacardi Legacy is one of top 2 or 3 most prestigious cocktail competitions in the world. Also, coming up is Bar Convent Brooklyn. This is an industry conference and is the first time it is being held in The U.S. It is an offspring of Bar Convent Berlin. We speak with Paula November who tells us all about it. We also want to let you know about an amazing educational opportunity. Bar Methods is run by friends Chris Bidmead and Suzanne Freedman - they do an amazing job.  Its held at the Park South Hotel in Manhattan this year the dates are August 26-29, 2018.   Applications are now open. You can register at barmethods.com Book of the Week: Bay Area Cocktails: A History of Culture, Community and Craft by Shanna Farrell. It’s an interesting read about the rebirth of Cocktail Culture. Obviously it focuses the San Francisco area, but it talks about the recent history of the craft cocktail movement

The Boys apologize for accidentally deleting this week's episode, and punish themselves by drinking non-wine. Discussions include Katy Perry, the correct recipe for a Hemingway Daiquiri, and the shortcomings of the Catholic Church. /// List // The Greepoint // 2 oz. Rye // 0.5 oz Green Chartreuse // 0.5 oz Red Vermouth // Dash of Angostura Bitters // Dash of Orange Bitters // Serve with a lemon peel //Support the show (https://www.patreon.com/Disgorgeous)

 :arrow: :arrow:  Geoff Curley with Gin Lane1751 Interview on Bar Talk Radio Geoff Curley Bloomsbury Club The Bloomsbury Club; a group of inquisitive drinks industry veterans with a passion to recreate a range of London Gins with historical accuracy and relevance to the Victorian era. To accomplish this, a partnership was forged with 8th generation London distiller, Charles Maxwell of Thames Distillers, based in Clapham, London. Gin Lane 1751 is the embodiment of a classic Victorian style gin in its taste profile, juxtaposed with accurate label recreation of the period to create a range of four crafted varietals. For your edification, we introduce Gin Lane 1751, Victorian Ingenuity Individually numbered bottles / small batch production Distilled in the heart of London by eighth generation Master Distiller, Charles Maxwell 100% pure grain spirit / handcrafted in small traditional pot stills Style is Victorian era. Bold juniper with hint of liquorice from the star anise. Added citrus botanicals provide refreshing, clean notes Distillation of 8 fine botanicals Martini Style: Big & Bold Topics to Discuss: Brand Origin Method Process Uniqueness Website and Social Media: www.ginlane1751.com About the show: Bar Talk Radio is about Careers in the Beverage Industry, Cocktail Culture and Trends. Interviewing industry insiders and experts. Hosted by Anthony Porquez founder of Liquid Culture with over 17 years in the food and beverage industry. Current President of the United States Bartenders' Guild Atlanta Chapter. Connect with the show host at: www.AnthonyPorquez.com Instagram: https://www.instagram.com/Antones10 Facebook: https://www.facebook.com/anthony.j.porquez Connect with the show sponsor at: https://twitter.com/USBGAtlanta www.facebook.com/usbgatlanta www.instagram.com/usbgatlanta To listen to recent episodes visit: http://www.BarTalkRadio.org To submit a guest request to be on the show visit: www.meetme.so/BarTalkRadio To view photos from this show, visit: www.ProBusinessPictures.com ‹ › × × Previous Next jQuery(function() { // Set blueimp gallery options jQuery.extend(blueimp.Gallery.prototype.options, { useBootstrapModal: false, hidePageScrollbars: false }); });

Akiko is joined by Frank Cisneros, a Brooklyn-based bartender who lived and worked in Japan for a year, immersing himself in Japanese cocktail culture. Tune in to hear how learning the intricacies of Japanese bartending helped Cisneros to elevate his craft. Japan Eats is powered by Simplecast

Reunited and it feels so good! Damon and Sother are back together again, and this week on The Speakeasy they're joined by Shanna Farrell, an interviewer at UC Berkeley's Oral History Center, where she does many things but specializes in contemporary cocktail culture. She is the author of the new book is Bay Area Cocktails, and the co-host of The Prix Fixe, a new podcast about the intersection of food and drink. The Speakeasy is powered by Simplecast

On this week’s Podcast, our good friend Hazel Alvarado who works with me on the show, journeys to New Haven, CT to check out their cocktail culture and chats with Dan Rek, Beverage Director for Fork Hospitality and Tim Cabral,one of the owners of New Haven’s oldest Tavern - The Ordinary. Take a listen to the Bartender Journey Podcast No. 227 with the audio player on this page, or on Apple Podcasts/ Google Play Music/ Stitcher Radio But first there’s plenty of other stuff to talk about. I told you last week that I heard from the fine people at Johnnie Walker.  They are releasing just 39,000 bottles of Johnnie Walker Black The Director’s Cut in conjunction with the release of the film Blade Runner 2049, starring Harrison FordThe film is directed by  Denis Villeneuve who collaborated with Master Blender Jim Beveridge to create this wonderful variation on Johnnie Walker Black.  It’s absolutely delicious.  Smokey like the original, but a little richer, rounder and even a bit fruitier.  Its 49% ABV as opposed to the 40% of the original.  Johnnie Walker Black is a great scotch...a classic, and I really enjoy this riff on it. It comes in a really interesting futuristic bottle. The original Blade Runner Movie was based on the book by Philip K. Dick called: Do Androids Dream of Electric Sheep? So we’ll use that amusing name for our Cocktail of the Week! Do Androids Dream of Electric Sheep? 1 ½ oz Johnnie Walker Black Label The Director’s Cut, (or substitute Johnnie Walker Black Label) ½ oz Barrow’s Intense Ginger Liqueur ½ oz Grilled Pineapple Juice (Juice from slices of Pineapple that have been grilled on each side for 3 mintues.) ½ oz Fresh Lemon Juice ½ oz Honey Syrup (1:1) 1 Dash Fee Brothers Molasses Bitters (or substitute Angostura Aromatic Bitters). Freshly Ground Nutmeg Shake all ingredients except Nutmeg with ice.  Double strain into an Old Fashioned glass with one large ice cube.  Grate a small amount of Nutmeg on top.  Garnish with a wedge of grilled Pineapple, preferably skewered on a Hip-Stirrer Metal Robot Swizzle Cocktail Stirrer.   Industry news from Bar Institute: “This unrelenting hurricane season has already caused unspeakable damage from Texas to the Caribbean. And, as our dear friends in Puerto Rico prepare for another very serious storm in Hurricane Maria, we have made the choice to postpone Bar Institute San Juan in the interest of everyone's safety and out of respect for the limited resources (including power, water and food) that are now available on the island. 

The new dates are 1/29-1/31 2018”.   Oct 23-25 – Portland, OR Nov 13-16 – New York, NY Jan 29-31 – San Juan, PR   We have posted last week on BartenderJourney.net about NY area industry events for hurricane relief. Look for the link under the show notes on the site for this episode.  If you are doing something too and would like to let us know about what your bar is doing to help, let us know on the contact page.   I think as a Bartender (or even an enthusiast who throws a lot of cocktail parties), being a great conversationalist is a great skill to have.  You need to have lots of stuff to talk about – knowing a little about a lot can help your conversation skills.    Podcasts are a great way to learn stuff – and you listen to podcasts!  I know that for a fact because you can hear me talking right now! So I thought we’d try out a new segment called Unrealted Podcast Suggestion of the Week.   We’ll do a podcast suggestion that has nothing to do with Bartending, cocktails or spirits. And since you listen to podcasts and most likely do a lot of that listening on headphones, our Unrealted Podcast Suggestion of the Week is brought to you by a great headphone company called Sudio.  They make great quality wireless Bluetooth headphones, which btw, if you are still using headphones that you physically have to plug into your phone you are nuts!     These Sudio headphones sound great!  It’s a shame that over the last couple of decades we’ve been increasingly sacrificing sound quality for convenience. Sudio also has a wireless earbud style model.  And if you use my coupon code BARTENDERJOURNEY you can get 15% off any model.  Go to sudiosweden.com and make sure you use coupon code BARTENDERJOURNEY for 15% off and to show your support for Bartender Journey!   So our Unrealted Podcast Suggestion of the Week is Showcase from Radiotopia, a new podcast from Radiotopia featuring original series from emerging and leading radio producers around the world. The current series, Ways of Hearing, is a six-part series about listening in the digital age from acclaimed musician Damon Krukowski. It’s a really interesting and podcast about the transition from analog to digital. It’s a fascinating discussion and expertly produced and I hope you’ll enjoy it.  It’s a limited run series and all 6 episodes.  If you have a suggestion for Unrealted Podcast Suggestion of the Week I’d really love to hear it!  Send me an email at brian@bartenderjourney.net with “podcast suggestion” in the subject line.   Oh hey!  I was a guest on another podcast.  As you may know, I bartend at a Private Club.  I was recently featured on the podcast called Private Club Radio.  If you are interested in hearing me on another podcast, or if you happen to work in a Private Club, check out Private Club Radio.  We’ll have a link to my episode in the show notes on bartenderjourney.net.   If you are a Bar or Restaurant owner, this week on our resource page, we have a link to a couple articles about insurance.  Not the “sexiest” of topics, but definitely an important and necessary one. Learn about General Liability Insurance, Business Property Insurance and Workers Comp from Embroker Insurance.   We’ve also included the Northeast contact information for additional questions. And here’s some legalese: The article posted is not an endorsement and is for information only; rules may vary by jurisdiction.   Oh boy, here we go again with TOTC drama.  If you remember, back in March 2017 there was a huge uproar in the Cocktail community about a picture Ann Tuennerman, founder of TOTC posted.  She repeated an insensitive remark made by her husband Paul Tuennerman, and in the photo, Ann was wearing blackface.  It’s an old Marti Gras tradition and I won’t get into the details, but I covered all this very thoroughly back in episode #203.  I’ll have a link with the show notes or search back in the feed for the episode called Diversity Awareness (& Some Turmoil) in the Cocktail World          Shortly after all this happened, Paul stepped down from his position at TOTC. Tales formed a Diversity Council. Which according to their web site:  “This Council composed of professionals from across the industry and outside of the industry, will work towards implementing progressive initiatives and monitoring their progress over time. This process will be completely transparent, and each initiative will be documented and made viewable to the public”.   Paul didn’t attend Tales this year as far as I could tell and the 15th TOTC was awesome as always.  It was feeling like the healing was beginning.   Then last week, 9/22/17 the website Neat Pour broke the story that Paul would be returning to the organization.  Ann announced this to the Diversity Council in an email.  The Council was not consulted at all and in fact Diversity Council Co-chair Colin Asare-appiah publicly resigned his post immediately.   There was uproar and lots of posts on FB.  People were pissed off again.   Our friend Jackie Summers, member of USBG NY and proprietor of Sorel Artisinal Liqueur sits on the Diversity Council.   He posted a very detailed note late friday night/ saturday morning that begins “Time for some facts.  Hopefully this will add some clarity”.  I won’d read the entire post but it is clear that Paul’s reinstatement, just 7 months after the original incident was very disturbing to the Diversity Council as well as the community as a whole.   Later in Jackie’s post he says “While I consider whether or not to continue my own future involvement, my concern is that this sequence of actions may prove more divisive than the incident itself.”    As I said, all this happened on Friday.   One day later, on Saturday evening  9/23/17 the following email   Tales of the Cocktail Co-Founders Step Down   “Co-Founders, Ann and Paul Tuennerman, will be transitioning away from their roles in producing the world’s renowned cocktail event, Tales of the Cocktail, effective immediately.   Melissa Young, who has served as Director of Operations for the past nine years will assume the reigns of the operating company behind the event, MOJO911, LLC, as President.”   The press release goes on with a quote from Ann:   "We have devoted our professional careers to the hospitality industry even before the formation of Tales of the Cocktail and the New Orleans Culinary and Cultural Preservation Society).  Our goal has always been to create something lasting that can benefit the industry and the people of New Orleans well beyond our years. This allows that to continue," said Ann R. Tuennerman.)   There is another quote from Paul, but no mention of the controversy or the timing of this decision.   “It has been an honor to spend the last fifteen years working within the industry to create something extraordinary. I am fortunate in that I have had the opportunity to work alongside some amazing bartenders, spirit producers, authors, and educators, from around the globe. While Ann and I have mixed emotions, we are excited about the next chapter in our lives, and look forward to watching the event continue to evolve and flourish,” said Paul G. Tuennerman. So congrats and best of luck to Melissa Young.  She’s a super nice and smart lady and it will be very interesting to see what the future brings for TOTC as the baton is passed to the next generation!   Toast of the Week: May we get what we want, May we get what we need, But may we never get what we deserve.  

Ruben Aceves with Casa Herradura Interviewed on Bar Talk Radio Ruben Aceves, Director of International Brand Development Casa Herradura Based in Guadalajara, Mexico, Ruben Aceves has served as the director of international brand development for Casa Herradura since 2000. In this role, Ruben educates customers and consumers on Mexico's famous spirit and Casa Herradura's tequila portfolio through tastings, dinners, and Tequila Master Classes. Ruben's unofficial job title also includes historian for Casa Herradura. He is well-versed in the 140-year-old history of the Hacienda of San Jose del Refugio, the homeplace of Casa Herradura, which hosts more than 60,000 visitors a year. Ruben is a proud native of Guadalajara, Mexico, and holds an MBA degree. He is fluent in English and brings a wealth of knowledge and vast experience to the Casa Herradura team. Topics to Discuss: History of Tequila as a category and where it's headed in the future History of Casa Herradura Difference between tequila (highland/lowland), 100% Agave vs tequila Bartender Legends Competition Web Site / Social Media Links: http://www.herradura.com/ https://www.facebook.com/HerraduraTequila/ https://herradura.liquor.com/ https://www.facebook.com/eljimador About the show: Bar Talk Radio is about Careers in the Beverage Industry, Cocktail Culture and Trends. Interviewing industry insiders and experts. Hosted by Anthony Porquez founder of Liquid Culture with over 17 years in the food and beverage industry. Current President of the United States Bartenders' Guild Atlanta Chapter. Connect with the show host at: www.AnthonyPorquez.com Instagram: https://www.instagram.com/Antones10 Facebook: https://www.facebook.com/anthony.j.porquez Connect with the show sponsor at: https://twitter.com/USBGAtlanta www.facebook.com/usbgatlanta www.instagram.com/usbgatlanta To listen to recent episodes visit: http://www.BarTalkRadio.org To submit a guest request to be on the show visit: www.meetme.so/BarTalkRadio To view photos from this show, visit: www.ProBusinessPictures.com ‹ › × × Previous Next jQuery(function() { // Set blueimp gallery options jQuery.extend(blueimp.Gallery.prototype.options, { useBootstrapModal: false, hidePageScrollbars: false }); });

Bar Talk Radio - Savannah Distributing and Liquid Culture Discuss Cocktails, Spirits and Trends Federico Desilets Company: Savannah Distributing Topics to Discuss: Food & Beverage Web Site / Social Media Links:  www.savdist.com https://www.facebook.com/SavDist https://twitter.com/savdist Jason Walton Company: Savannah Distributing Company Topic to Discuss: Beverage Distribution Cocktail/spirits trends Web Site / Social Media Links: www.savdist.com https://www.facebook.com/SavDist https://twitter.com/savdist Casey Teague Company: Liquid Culture Casey Teague revered as Atlanta's top Whiskey expert and owner of Liquid Culture, a spirits focused consulting, marketing, education, and events company. He consults on Whiskey programs for restaurants and does marketing for local spirits brands American Spirit Whiskey, Independent Distilling Richland Rum, and Still Pond (229) Spirits. Casey(L) with Bar Talk Radio Host Anthony(R) Teague began his career working in Atlanta's top restaurants. He found his passion for Whiskey when he opened Atlanta's first Whiskey bar Mac McGee. Where he hosted tastings, educational seminars, coauthored The Book of Whiskey and curated collection of over 500 bottles of old and rare Whiskeys from around the world. With his expertise, he was recruited for a position that was crafted specifically for him in the Resurgens Hospitality Group and consulted as their Whiskey Specialist. Teague implemented programs such as the H&F Whiskey Society, table side Whiskey Cart service, Whiskey Concierge, reviewed Whisk(e)ys for the HFWS weekly newsletter and used his knowledge to create distinct craft cocktails. His knowledge of spirits continues to expand as he has learned the art of fermentation and distillation. Teague consults product development and has become an aficionado of blending spirits. He has help create new and innovative spirits for the brands he works with from Rum Agricole to Biershcnaps. With his restaurant and cocktail background, he has consulted on set up and design of tasting rooms, along with cocktail menus. He uses all his experience to build and achieve brand penetration into the Atlanta market. Topics to Discuss: The rise of craft spirits in Georgia. Web Site / Social Media Links: LiquidCulture.us facebook.com/liquidculturellc twitter.com/LiquidCultured instagram.com/liquidcultureatl/?hl=en About the show: Bar Talk Radio is about Careers in the Beverage Industry, Cocktail Culture and Trends. Interviewing industry insiders and experts. Hosted by Anthony Porquez founder of Liquid Culture with over 17 years in the food and beverage industry. Current President of the United States Bartenders' Guild Atlanta Chapter. Connect with the show host at: www.AnthonyPorquez.com Instagram: https://www.instagram.com/Antones10 Facebook: https://www.facebook.com/anthony.j.porquez Connect with the show sponsor at: https://twitter.com/USBGAtlanta www.facebook.com/usbgatlanta www.instagram.com/usbgatlanta To listen to recent episodes visit: http://www.BarTalkRadio.org To submit a guest request to be on the show visit: www.meetme.so/BarTalkRadio To view photos from this show, visit: www.ProBusinessPictures.com ‹ › × × Previous Next jQuery(function() { // Set blueimp gallery options jQuery.extend(blueimp.Gallery.prototype.options, { useBootstrapModal: false, hidePageScrollbars: false }); });

Zach talks with Paul Clarke, executive editor of Imbibe Magazine, about the changes in American cocktail culture over the last decade, the whiskey boom, and the surprisingly vibrant cocktail culture of an unexpected city.

This week on Japan Eats, host Akiko Katayama is joined in the studio by Masahiro Urushido, bar manager of Saxon + Parole in New York's East Village. Urushido learned the craft of classic cocktails, mastered the art of ice carving, and perfected his overall technique in Tokyo, before moving to New York in 2008. Urushido has since achieved national recognition for his creative approach to drink making and has had a major contribution in Saxon + Parole’s award as World’s “Best Restaurant Bar” at the 2013 Tales of the Cocktail Spirited Awards. In 2014, Masa won the Chivas Regal Masters global competition, a huge accolade in the cocktail world.

To dive into Milwaukee Cocktail Week, detail the rampant growth, and examine the encouraging developments in local mixology, distilling, and bars, host Tyler Maas met Cocktail Week founder (and Alcoholmanac founder/editor) Brian West at Goodkind. They were joined by Goodkind co-owner, Food & Wine Magazine's reigning Best New Mixologist, and Milwaukee Record shirt model Katie Rose. The trio talked about all-things imbibing, went through some of the events planned for the week ahead, and talked about what's to come.

In this episode Mark interviews Abigail Gullo, the bar chef at Compere Lapin and the recent winner of the 2016 Bartender of the Year. Abigail takes us on a journey across New Orleans where you’ll learn her favorite places to enjoy a great drink, depending on your mood.  Tiki drinks, anyone?  Got you covered!  The New Orleans classics?  Check.  Dive bars?  Yup.   The two also discuss the upcoming Tales of the Cocktail, the premier event for bar professionals and cocktail enthusiasts.  All this and more on today’s episode! If you enjoy the show, please subscribe to the Beyond Bourbon Street podcast on iTunes or on Stitcher.  New episodes are available every other Wednesday. You can find us on Twitter | Instagram | Facebook| Website

On this episode of The Unwritable Rant, Juliette talks cocktails with Shaker & Spoon and rants about misadventures in Chicago, the ACM award nominations, and taking a cab versus Uber. Plus, don't miss your chance for 10% off an order with Shaker & Spoon. Click the Shaker & Spoon icon on www.theunwritablerant.com for details.

Bartender and drinks writer, Sarah Parniak (@S_Parns), joins Mark and Jamie to discuss cocktail culture, whisky alternatives, the life of a bartender, and bar etiquette!

Adam Ford, a lawyer by profession, is the founder of Atsby New York Vermouth and is in studio with Joe Campanale for this week’s episode of In the Drink. Inspired by a vermouth he tasted in Italy, Adam relays that he then sought to create an American vermouth using local, artisanal ingredients. In the process of researching the perfect combination of botanicals for his product, he discovered the long-forgotten history of what was once America’s most glamorous spirit, and so his new book, “Vermouth: The Revival of the Spirit That Created America’s Cocktail Culture” was born. Ford lives in New York City with his family and produces his vermouth on the North Fork of Long Island. Looking for cocktail inspiration? Tune in to this great episode! This program was brought to you by Michter’s. “When I was studying vermouth and figuring out how make it, no one was talking about wormwood, and my understanding was that it was somewhat of a relic. So when I made my vermouth, I didn’t use it… I didn’t realize it was going to start this big debate!” [12:02] “Vermouth has a ten-thousand year old history!” [19:36] —Adam Ford on In the Drink

Melanie and David share highlights from Tales of the Cocktail 2015 in New Orleans. One standout is the increasing number of quality of vermouths and their growing popularity. Vermouth has gone from back shelf to top shelf in bars around the U.S. Adam Ford, author of "Vermouth: The Revival of the Spirit that Created America's Cocktail Culture" and Founder of New York's Atsby Vermouth, discusses the history of vermouth, how it is made and how traditional vermouth is getting a modern makeover. 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/).

On the Bartender Journey Podcast number 117, we talk with Adam Ford - author of Vermouth: The Revival of the Spirit that Created America's Cocktail Culture, and producer of Atsby Vermouth, (produced in New York!)We talk about the influence Vermouth had on Cocktail Culture and why it has been 'under appreciated' over the last several decades.  The tides have turned once again for Vermouth...quality Vermouth is a hot commodity once again!

  Show Notes Wine Talk Jan 16 – Ghosts of Cultures Past There is lots of talk about the wine culture in Victoria, Duncan and in BC in general. There is also a lot of talk about the brewing culture that is rapidly developing here. Unfortunately that talk is either focussed or heavily laced with criticisms of government and its representatives in regulation and enforcement. I say unfortunately because the laws, rules and policies that are currently in place are not the current or previous governments making. They are in fact the offspring of the provincial and federal governments in the 1920’s. A time when 98% of all consumption was of beer and spirits. A time when bars and saloons could stay open 24/7 if they wanted to. A time when any Tom, Dick or Harry could make a batch of beer or whisky in their backyard. Consider for a moment that you are the premier and you one of the most significant problems you have is absenteeism, family abandonment, brawling in the streets that results in families being left without an income or any security. I think if I was faced with those appalling images that my response would be to severely curtail, even banish, all the images and opportunities that gave rise to these problems. It would be very easy to make the assumption that people drink to get drunk, drunk people cause problems, ergo solve the problem by either making it illegal for people to get drunk. If the people can’t control themselves then the government has a duty to. It would be so easy when faced with the pressures of those days to make the same judgment. Fast forward 90 years and the rules and regulations still reflect this assumption however societies approach to wine, beer and cocktails have significantly changed. I’m not saying that there is not a portion of society that struggles with the responsible consumption of alcohol, but I am saying that the overwhelming majority can and does drink responsibly and is asking for the wine, beer and cocktailing cultures to have a chance to blossom. Here is what I see, those that are currently apart of any of these cultures share a passion for the flavour, the lifestyle, the people and creativity inherent in them. These are not the people that are tagged in a drunken Facebook photo, or are bragging about how wasted they got over the weekend. Rather they are at the winemakers/brewers dinners, buying premium product, visiting the wineries and breweries, reading the blogs, engaging in the many online communities and planning a safe ride home. They are about the flavour, the passion in the people who make the product and the products themselves. I personally would love to be able to share a glass of fine rose at sunset on the beach with my wife, or perhaps take that special bottle of wine that I have been saving for a very special occasion to one of the many top quality restaurants. I would love to be at a Farmer’s Market of local vegetables, breads, cheese, meats and be able to taste a local wine to pair with my meal tonight. Sound good? Here is crux. Government officials, LDB administrators, LCLB inspectors are not evil they are just enforcing or abiding by the rules and policies set down for them generations ago. I think what is needed it the opportunity to start a dialogue. A better understanding as to where we are, where we want to go and how to craft an industry that is both vibrant and responsible; both exportable and responsive. Constructive and diligent dialogue must be started and the sooner the better. Liquor Plus Radio is hosted and Produced by Rod Phillips with technical assistance from Steve Jobs (RIP) via GarageBand, Mike & Cheryl DeWolfe and Mike Vardy. You can subscribe to Liquor Plus Radio by either going to our website www.liquorplus.ca clicking on View Community, then the LP Blog, and subscribing by RSS, Or you can subscribe through iTunes or at www.BluBrry .com. Liquor Plus Radio is sponsored by Liquor Plus. Liquor Plus has 5 Island Owned and Island Operated full service locations to serve you better. Liquor Plus Discover the Plus As always please let us know what you think as we know we can improve but need feedback to do that right. That’s all for now so take it easy and drink responsibly so we can all improve our quality of life… one sip at a time.