Podcasts about cocktail kingdom

This is a “Hotline” edition of Cocktails with Friends where host Bob Cutler dives into listener questions on all things cocktails! From the debate over muddled fruit in Old Fashioneds to setting up a top-tier home bar, Bob shares his expertise and helpful tips to elevate your cocktail game. Bob answers questions about everything from proper spirits storage to the subtle art of balancing flavors. Do you have a pressing cocktail question? Call 207-814-0177 and leave a message for Bob. Main Topics Covered The Great Old Fashioned Debate: To muddle or not to muddle? Essentials for creating the ultimate home bar setup Creative ideas for using Irish whiskey (beyond the usual Jameson and Ginger) Tips on storing different spirits and mixers for peak freshness Troubleshooting common issues for perfecting cocktails at home Key Insights & Takeaways Consistency is Key: Whether it's avoiding muddled fruit or measuring ingredients precisely, Bob emphasizes the importance of consistency in crafting high-quality cocktails. Essential Tools & Ingredients: For a well-rounded home bar, Bob recommends must-have tools from Cocktail Kingdom and shares tips on stocking classic ingredients. Elevate Your Storage Game: Proper storage can enhance the life and flavor of your spirits and mixers—learn when to refrigerate when to leave out, and how to keep flavors fresh. Listen in and bring your cocktail skills to the next level! Cheers! Episode Index [00:00:00] - Intro to Cocktails with Friends Hotline Edition [00:00:20] - Old Fashioned Debate: Muddled fruit or no? [00:01:50] - Essential tools and gifts for a home bar setup [00:02:50] - Ideas for using Irish whiskey beyond Jamo & Ginger [00:04:10] - Storing spirits: what needs refrigeration? [00:05:30] - Troubleshooting cocktail consistency at home [00:07:30] - Outro and where to find more cocktail content

Robert might just be the best-known drinks writer in our whole industry; his articles on spirits, bars and cocktails appear frequently in grown-up newspapers like The New York Times as well as trade publications like PUNCH, Imbibe and Vinepair. He's written more than half a dozen books on bars, spirits and cocktails, co-authored two cocktail apps and has his own signature Old Fashioned kit from Cocktail Kingdom as well as "The Mix", his extremely popular Substack newsletter.  His newest book, "The Encyclopedia of Cocktails", just came out. As you might imagine, he's a great person to sit with for a drink and a chat, and that's what went down here, covering everything from how he switched to drinks writing from being a theater critic, why he's not afraid of the threat of AI to writers, if you can earn a living writing in 2023, and his new book, The Encyclopedia of Cocktails. Along the way we also cover awards and lists, anonymity in bars, which types of books sell better and much more - give it a listen!Buy Robert's books on Amazon: https://www.amazon.com/stores/Robert-Simonson/author/B001K8HFEA?ref=ap_rdr&store_ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=trueBuy Robert's books on Indiebound: https://bookshop.org/search?affiliate=287&source=IndieBound&ref=IndieBoundSearch&keywords=robert+simonson Subscribe to The Mix, Robert's Substack: https://robertsimonson.substack.com/Buy The Simonson Old Fashioned Set: https://cocktailkingdom.com/products/robert-simonson-old-fashioned-set Robert on Instagram: https://www.instagram.com/RobertOSimonson/Robert on Facebook: https://www.facebook.com/robert.simonson.9?mibextid=LQQJ4dRobert's website: https://robertsimonson.net/Email Robert:  rbrtsimonson@gmail.com  Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

In this episdoe of Cocktails With Friends, or host, Bob Cutler sits down with Scott Stierwalt from Cocktail Kingdom in New York City. Scott is not only the Brand Director for the market leader in barware supplies but he is an accomplished barteneder. The conversation sipper, A Vermouth Highball, is a great cocktail to enjoy on a hot day or during a working lunch. The concersation is centered around what barware you need for your home bar and how they can help you create well baclanced & consitent cocktails. Featured Cocatail: Vermouth Highball  In a Collins Glass filled w/ ice  2.5 oz of Sweet Vermouth  Top w/ club soda  Roll contents from Collins Glass to anouther vessel & back.  Essential Links https://www.cocktailkingdom.com/essential-cocktail-set-steel https://www.cocktailkingdom.com/2in-square-ice-cube-tray-gray   

"A stimulating liquor, composed of spirits of any kind, sugar, water, and bitters." Over 200 years since their publication in a New York state newspaper, those 13 words continue to stand as the very definition of the cocktail. They ring true when dissecting everything from an Old Fashioned to a Martini, Manhattan, Sazerac, or Pisco Sour. But do they capture the full essence of 21st-century cocktails or is this iconic definition due a modern-day re-examination? We're joined today by Greg Boehm, CEO of Cocktail Kingdom and the Cocktail Kingdom Hospitality Group to explore just that. We'll also learn about his background as an antique book collector and publisher, and the impact his work has had on the modern cocktail landscape. It's our 100th episode special, listener, so please don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Keep up with Decoding Cocktails via our newsletter or on Instagram.---Beyond the cocktail recipe and technique books I've read, Robert's book A Proper Drink transformed my understanding of how cocktails arrived at where they are.  Robert recalled a (potentially illegal) seminar conducted by Ted Breaux about AbsintheDrinks and bottles that were big in San Francisco: Mojito, Pisco Punch, and Pisco Sour, and Fernet Branca Drinks and bottles that were big in New Orleans: Pimm's Cup, French 75, Ramos Gin Fizz, Milk Punch, Sazerac, and The HurricaneRobert mentions drinks like Little Italy and Tom & Jerry.He reminds us that until books like The Craft of the Cocktail and The Joy of Mixology came out, forums like DrinkBoy and egullet were how people learned. He also recommends Straight Up or On the Rocks. Greg Boehm of Cocktail Kingdom launched Mud Puddle Books which began reissuing and publishing various books. Robert's latest book is Modern Classic Cocktails. Check him out via his website, Instagram, and Substack. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Google defines Artisan as “made in a traditional or non-mechanized way using high-quality ingredients.” but we believe it's much more than just being a food maker. When you buy from an artisan, you also buy from a small business owner, who makes their own artisanal products. One great advantage of a strong culture of support for artisans is the opportunity it lends people to try out something new. Often they start out with very little investment and along the way gain a crash course in everything they need to know about running a business. The pandemic of 2020 provided the perfect motivations for such businesses to emerge and today's guest is one such business. Founded in June 2020, Foxglove Cocktails was formed by Tara Copplestone and her brother Rory. The goal was to create non-alcoholic cocktails to buy in retail environments and take home to finish with your alcohol of choice.We spoke to Tara about how “non-alcoholic” has always been a key part of their approach to their business, not just to circumvent the licensing laws, but also to consider the non-drinker in a group and allow them a delicious drink too while out with friends. We talk about her career so far and how her path in PR and working with Jameson in the US took her up the corporate ladder and inspired her to realise she was actually happiest behind a bar and in front of customers.Tara's knowledge of drinks, recipes, flavours, and the mechanics of how we have a drink is endless and we got lots of tips for great sips throughout this chat. Enjoy. https://foxglovecocktails.ie/https://www.instagram.com/foxglovecocktailco/https://www.facebook.com/foxglovecoccktails/https://twitter.com/FoxgloveCorkhttps://www.neighbourfood.ie/producers/foxglove-cocktails/84857 Hosted on Acast. See acast.com/privacy for more information.

Where the backbeats meet the spirits. Right in my own backyard, we got a gem of a bar that's about 100 years old and full of history. We took a drive down to Delray Beach and met with owner Annie Blake who's the owner of The Falcon House and Bar and she's the VP of Sales for the Cocktail Kingdom. We talk about her journey into the spirits world starting off in publishing to owning a bar, the history of the Falcon house, music, and of course rum! Their rum bar has a great selection and not just ones from the big guys.In Four Sips or Less:Neat or on iceSince you're original from NJ like me and probably still considered yourself a Jersey Girl at heart, what was your go-to music club?I know the Painkiller is one of your favorite cocktails. What rum is going in itWhat's something most people would find interesting about publishing?Check out these links: http://www.falcondelray.comhttp://www.cocktailkingdom.comVisit Club Tiki at   https://www.clubtikico.com/ to order rum-based cocktails in a can. Use promo code "DRUMSANDRUMS" to receive a discount and free shipping when you order4 four-packs or some merchandise.This podcast is brought to you by Embroidery and Sew More, Drums and Rums apparel makers.----------------------------------------------------------------------The opening track is  Once Upon a Bottle of Rum by Brad BrockDon't forget  to check out Brad Brock's Jams ' N' Cocktails Podcast live every Wednesday at 8:pm EST----------------------------------------------------------------------Don't forget to check out our site and linksDrums and Rums websiteFOLLOW us on Facebook, YouTube,  InstagramSupport the show

On this episode of THE COCKTAIL GURU PODCAST, Jeff "Beachbum" Berry, bar owner and restaurateur, acclaimed drinks historian and author, and a globally recognized authority on Tiki culture, tells hosts Jonathan & Jeffrey Pogash the technicolor tale of how the Los Angeles native went from writing for the screen in Hollywood to becoming the North Star of the tropical cocktail galaxy and slinging drinks in New Orleans. Brought to you by Plantation Rum, Denizen Rum, and J.P. Wiser's Canadian Whisky. THE COCKTAIL GURU PODCAST is produced by 1st Reel Entertainment and distributed by EatsDrinksTV, a service of the Center for Culinary Culture—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. GUEST BIO One of Imbibe's “25 Most Influential Cocktail Personalities of the Past Century,” Jeff “Beachbum” Berry is the author of seven books on vintage tropical drinks, which published for the first time anywhere the lost recipes of Tiki's golden age—from the original Zombie, Jet Pilot, and Pearl Diver to the Navy Grog, Saturn, Three Dots & A Dash, and many others. Esquire calls Jeff “one of the instigators of the cocktail revolution” and Food & Wine “one of the world's leading rum experts,” while The New York Times cites him as “the Indiana Jones of Tiki drinks” and The Los Angeles Times as “A hybrid of street-smart gumshoe, anthropologist, and mixologist.” Jeff's been featured on the Travel Channel's “Food Paradise” TV series, The Discovery Channel, PBS Television, and National Public Radio; he's also been profiled in The Washington Post, USA Today, The New York Times, and Wine Enthusiast. Jeff's original cocktail recipes have been printed in publications around the world, from Bon Appétit and The Huffington Post to over 20 international recipe books, including the venerable Mr. Boston Official Bartender's Guide. And now Jeff's drinks are being served at his restaurant in New Orleans, Beachbum Berry's Latitude 29, which has won critical acclaim in Esquire, Playboy, The New York Times, The Wall Street Journal, The Boston Globe, The Houston Chronicle, GQ, Travel + Leisure, Town & Country, Southern Living, New Orleans, and the Food Network. With Martin Doudoroff, Jeff co-created Total Tiki for iPad and iPhone, a drink recipe app which Macworld calls “beautifully rendered and, thanks to Berry's tireless reporting, impeccably sourced.” Jeff's also co-created a line of Tiki barware with Cocktail Kingdom, which Imbibehails as “especially notable because it revives old styles of essential glassware that were previously almost impossible to find.” While this is all way too much work for a bum, Jeff also contributed 29 entries to The Oxford Companion to Spirits and Cocktails and lectures about tropical drinks across the US, Europe, and Latin America. --- Send in a voice message: https://anchor.fm/thecocktailgurupodcast/message Support this podcast: https://anchor.fm/thecocktailgurupodcast/support

The jigger is the basis of all great mixed drinks, it ensures accuracy and consistency. Greg Boehm, owner of Cocktail Kingdom, gives insight into the power a good quality jigger can yield, tune in now! See acast.com/privacy for privacy and opt-out information.

Hear from Greg Boehm, owner of Cocktail Kingdom about the wonderful world of bar tools. In this episode, Tristan chats to Greg about how different bar tools are made, the impact this can have on a serve and what to look out for when buying your own bar tools. See acast.com/privacy for privacy and opt-out information.

Comedian and actress Leah Lamarr takes a break from Clubhouse and stops by the Shaken and Stirred show this week. They chat about the newest social media platform, Clubhouse, and all about what it's like to have a career in comedy. Special thanks to our sponsor, Lucas Bols. When life gives you lemons, make citrus cocktails! Bols Genever is inviting bartenders of all skill levels to create the most delicious citrus cocktail they can imagine to celebrate Spring. TO ENTER: 1. Follow @BolsCocktailsUSA on Instagram. 2. Post an image and recipe of your original cocktail. 3. Tag @BolsCocktailsUSA in the post and include #bolsinyourcourt in the caption. RULES: 1. All cocktails must include Bols Genever and some form of citrus. 2. Other ingredients, glassware, and presentation are up to you! 3. Recipes and images must be original. 4. Must be 21+ to enter. 5. Must live in the U.S. or Canada to enter. Entries will be accepted Monday, March 22 at 9am until Friday, April 2 at 12pm. Prizes: First place will receive a $500 gift card to Cocktail Kingdom and a $500 donation will be made in your name to Another Round Another Rally.

Internet memes may have invaded our brains but they brought back the Aviation too.It was the early 2000s and cocktail bars were taking off along with a crazy little idea called the internet. People from all over the world were making funny gifs, pictures and sayings while in the east village Sasha Petraske opened a tiny little bar with no sign called Milk & Honey. As one grew it fed off the other one to spread ideas, methods, fads, crazes and all sorts of notions until the cocktail bar as we know it today took shape. Special guests this week are Tom Richter of Tomr’s Tonic, Greg Boehm of Cocktail Kingdom and Eileen Fisher of Hotaling & Co.Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!Back Bar is Powered by Simplecast.  

In this episode, we were joined by our good friend Kevin. Kevin is one of those people that gets good at pretty much whatever he puts his mind too. He's an amazing jazz saxophone player, he roasts and sells coffee from his garage, and he cooks insanely delicious food. But his main endeavor for the past number of years has been craft cocktails, and he's become quite the expert at it. So we picked his brain about how cocktails work. What makes craft cocktails special? What kinds of details go into building a recipe and keeping it consistent? And how do you infuse liquor with things like jalapeno, pineapple, mint, or whatever else, in order to get even more unique flavors out of your recipes. And since we are all musicians, we kind of connected the flavor balance from the cocktail world to the balance of musical harmony. We talked about the main notes, or flavors, in a cocktail that work in harmony to create a delicious drink. Seriously, before I had a fancy cocktail, I had no idea what went into it and how amazing they could be. The intensity of flavors and the way they can achieve balance is both scientific and artistic. Enjoy the episode, and get in touch if you need any tips on how to get started with craft cocktails at home! Linkshttps://youtu.be/3HUwmDqi2kA (Hey Bartender documentary) https://www.cocktailkingdom.com/ (Cocktail Kingdom (for equipment)) https://jeffreymorgenthaler.com/ (Jeff Morgenthaler's website (recipes)) https://www.amazon.com/dp/1607745259/ref=cm_sw_em_r_mt_dp_U_Cl5-EbFN8YNQZ (Death & Co: Modern Classic Cocktails) https://www.amazon.com/Craft-Cocktail-Everything-Legendary-Parties/dp/0954586905 (Dale Degroff: The Craft of the Cocktail)  Support UsYou can always support us by leaving a rating or review in your podcasting app. You can also share our episodes with friends on social media. But it does take a lot of time to put together a podcast, maintain a website, and write new content every week. So if you would like to support us in a more substantial way, consider making a donation through the Paypal buttons on our website: https://exploringkodawari.blog/donation/ (https://exploringkodawari.blog/donation/) Follow Ushttps://exploringkodawari.blog/ (Our Website/Blog) https://exploringkodawari.blog/newsletter/ (Newsletter) Twitter: https://twitter.com/EKodawari (@EKodawari) Instagram: https://www.instagram.com/exploringkodawari/ (@exploringkodawari) Facebook: https://www.facebook.com/ExploringKodawari/ (facebook.com/ExploringKodawari) Support this podcast

Author Robert Simonson joins Elizabeth to discuss his book The Old Fashioned, which traces the origins and evolution of this classic cocktail. Follow him on Instagram is @robertosimonsonIf you feel like treating yourself, check out The Simonson Old Fashioned Kit from Cocktail Kingdom.https://www.cocktailkingdom.com/simonson-old-fashioned-kit

This week we sat down with Joann Spiegel - the Head of Education for Cocktail Kingdom and the General Manager of Miracle Pop-Up Bar. Miracle is a Christmas-themed pop-up cocktail bar that serves holiday cocktails in a festive setting. With kitschy holiday décor, professionally-developed cocktails and the nostalgic energy of the best office party you’ve ever been to, Miracle is sure to get even the grouchiest grinch in the holiday spirit. Check out this week's conversation for more intel on how the idea for Miracle came about, how Miracle operates in almost 100 locations nationwide, and what's next for Miracle. Please remember to rate, review, and subscribe to EAT & STAY Podcast. If you have any comments, questions, or suggestions - send them to eatandstaypodcast@gmail.com

If you have stepped foot into a craft cocktail bar at sometime in the last 10 years, then you have no doubt enjoyed the work of our guest, Greg Boehm. Greg's company, Cocktail Kingdom, was the driving force behind unearthing lost cocktail books while at the same time recreating classic barware.  In addition, his Christmas pop-ups have fundamentally changed the landscape of what a pop-up is capable of.    LEARN MORE:     Cocktail Kingdom: https://www.cocktailkingdom.com   Miracle Christmas Bars: https://www.miraclepopup.com     ==============================   Join us every Monday as star bartender, Erick Castro, hangs out with some of the top bartenders from around the world while drinking a little bit of whiskey. The truth about bartending comes to the surface, since nothing is off limits and topics range on everything from sleeping with customers to the first time you got drunk.   FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge   FOLLOW US ON TWITTER:   Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge      

Japanese cocktail culture is getting global attention lately, but we don’t know too much about what it is outside Japan. Today, we will discover it through the unique concept of Katana Kitten, a new Japanese-American bar in the West Village in NYC. Our guests are three key players of the cocktail industry: Masahiro Urushido, the Managing Partner, Head Bartender & Director of Deliciousness of Katana Kitten, James Tune, the General Manager and Managing Partner and Greg Boehm, the co-owner and the Founder of Cocktail Kingdom, which brings rare-to-find great cocktail books and barware to the cocktail community. Japan Eats is powered by Simplecast.

The Martini “Martini, shake or stir”. Here’s my take on that. James Bond ordered his Martini’s Shaken not Stirred because that is the EXCEPTION to the rule. If he had ordered just a “Martini”, it would have been stirred because that is the classic recipe. If the guest requests it there is nothing wrong with shaking this drink, but you will never see a decent cocktail book that suggests you to shake a Martini. The general rule is, if it has only spirits in it, you stir. If it has any type of juice in it, it is shaken. When stirring a drink you are trying to chill it and also add water to it, or “dilute” it as we say. Try taking some gin and vermouth, put it in a bottle and put it in the freezer. Don’t stir (or shake) it with ice. That’s not a Martini. It will be too strong and it will not taste very good. When stirring a drink with ice we are looking for a silky texture, which is desirable in a Martini or Manhattan style cocktail. When shaking a drink, like say a Margarita, you are looking to make a bright drink with some air bubbles introduced. How long do you stir? I was at an event recently and in the swag bag was a bar spoon with a thermometer on the top. It was in Celsius so I was looking to get to about 0 degrees or a little colder. What I discovered was that I wasn’t stirring long enough. You noticed I said “0 degrees or a little colder”. Interestingly enough, through some science that I may never understand, you can actually make the drink a little colder than the ice! Dave Arnold, the upmost authority on the science of drink making, talks about that in his great book Liquid Intelligence. Tristan Stevenson also mentions it in his book The Curious Bartender. He and I talked about it when I interviewed him back in episode #122. Dave Arnold’s Liquid Intelligence will be our book of the week. This book is highly recommended and a great resource. Dave is famous for using scientific equipment like rotovaps and centrifuges. I went a long time without reading this book, because I though “I’ll never have a centrifuge”, but he took what he learned using this equipment and uses it to teach interesting techniques and stuff you might not have though of otherwise. In the book he also talks a lot about the effects of stirring and shaking. Interestingly enough, when stirring or shaking a drink, eventually equilibrium is reached and it wont cool anymore or dilute anymore. It will of course eventually start to warm up and the ice will start to melt, adding more dilution, but it can only get so cold. This is helpful to know for a couple reasons, one of which is to keep in mind when building a large round of drinks. For instance if a Martini is the order, you might want to add the ingredients to your mixing cup, add the ice, but stir later. Or you can stir and let it sit there with the ice still in the cup while working on the rest of the round, then strain at the last moment. According to Dave Arnolds experiments, there won’t be much difference. Does the size of the ice matter when shaking or stirring? It seems like the answer is, “not really” although that could be an entire podcast to itself. As a general rule it seems that once proper temperature is reached the dilution will be correct, no matter the size of the ice, although the one exception would be crushed or shaved ice. The Martini is our cocktail of the week. What’s the best way to make it? The way your guest wants it! Ask a lot of questions when somebody orders one. The history of the Martini is difficult to trace. David Wondrich, the ultimate cocktail historian will tell you so, and in fact does just that in his great book Imbibe! In the late 1800’s the drink was usually made with Old Tom Gin, which is sweetened. Sometimes gum syrup was added. The “Dry Martini” appeared around the turn of the century, but it wasn’t dry in the sense that we think of it today. In fact one recipe published around that time period had a 1:1 ratio of Gin to Dry (or “French”) Vermouth.   The Gin was changed to a London Dry style gin or Plymouth Gin which is also not sweet at all. Back in the day, Orange Bitters were always added, which is a really interesting addition to a Martini. Give it a try! I wouldn’t force it on an unsuspecting guest, but try it yourself, see what you think, and maybe suggest it to an adventurous customer. Back to the amount of vermouth. I think the average consumer expects very little vermouth in their Martini, although it is becoming popular in Cocktail Bars to have a 1:1 Martini on the menu. It’s a wonderful drink this way, with the orange bitters and a lemon twist, but of course you need to have a quality vermouth that has been taken care of properly and is not too old. Please store your vermouth in the cooler! Write the day you opened it on the back label of the bottle. Ideally you don’t want to keep it more than a month after opening. At 2 months, throw it out! I use Vacuvin wine stoppers in my open Vermouth bottles. This is a very inexpensive item – about $12 – that pumps the air out of open wine bottles to help preserve it. They are perfect for Vermouth and other fortified wines as well. Next thing to talk about is the glass. Those giant bird bath or “Steakhouse” martini glasses are ridiculous. Believe me I know. I Bartender at a Private Club, we use them. The Members expect nothing less. Those stupid things hold 8 oz if you fill it to the very top, which people seem to expect! That’s not one drink! That’s 4 drinks! So what kind of glass is good? You often here me talk about a chilled coupe glass, which is ideal for a Martini.   For anyone who might not be familiar – it’s the old fashioned champagne glass that’s like a saucer or bowl with a stem. Ideally we want the glass chilled in the freezer until the last minute, but if you don’t have a cooler to keep your glasses in, of course you can chill it with ice and water. Before you start making the drink, pack the glass with as much ice as you can fit and fill to the top with water. For garnish, olives are traditional. If the guest doesn’t specify, its olives. One big or 3 small on a cocktail pic.   Always an odd number, an even number is bad luck. Ha. I don’t know why, but it is. I asked David Wondrich about this one time and he said “it’s a tradition and if you choose to perpetuate it, you should.” I said “I do! I do choose to perpetuate it!” A lemon twist is my favorite. The best twists are made with a y-peeler. Then hold the twist over the drink and using both hands put it between your thumbs and index fingers and start to sort of fold it in half lengthwise. This expresses the oils from the drink into the glass. Its awesome. Personally, I actually like my Manhattan this way too. So the Martini – seems like a simple drink on the surface, but there are some things to consider. Dave Arnold, Don Lee and Greg Boehm, who founded Cocktail Kingdom, are opening a new bar in Manhattan. It should be opening any day now…that should be really interesting. Don Lee is a super smart dude and Dave really knows his stuff. Greg is a very interesting guy too. One innovation that I read about at this new spot is: those in a hurry can buy bottled cocktails from vending machines with a $15 token. I can’t wait to check this place out. Your can still apply for Bar methods for the August 2018 session. I’m recording this on June 6, 2018 and applications are still open for a few more days. I did this course back in 2016 and trust me, you wont regret it. Its 3 days of education in Manhattan, with happy hours and dinners and parties. You stay in the awesome Park South Hotel and the price is extremely reasonable. Trust me. Apply at barmethods.com Another great educational opportunity - BarSmarts Advanced is coming to Philadelphia on September 26. This is a full day of education for the likes of Dale DeGroff, David Wondrich, Paul Pacul, the list goes on. For this you need to do the BarSmarts online course first. Check that out at BarSmarts.com There are a few more sessions of CITC for this year with Gary gaz Regan. Not sure if he has any room left, but that is a wonderful experience. You can find out about that at gazregan.com/cocktailsinthecountry I’ve done all three of these educational experiences. I get nothing for telling you about them, but I just want you to know about them, because they are all amazing (and affordable). I missed a few podcasts in the last few weeks. I have a lot on my plate right now family wise, I wont go into the details, but if you are interested you can scroll back in the feed to the show called “Real Talk From Bartender Journey”. It looks like things are starting to get better, so hopefully we’ll be back on track soon. I am definitely going to Tales of the Cocktail this year – the trip is already booked, so I’ll have lots of great stuff for you from there as well. Please follow me on IG. @ Bartender Journey Here’s our toast: May the chicken never be hatched that will scratch your grave.        

This week we reach a new level of cocktail enlightenment, and Star Wars appreciation, with technologist and beverage director Don Lee of Cocktail Kingdom and PDT. Eddie takes the red pill, Mathew prefers a dose of the green, and Don expounds on the Irish goodbye, his stoner survival kit, his secret passion of The Force.

This week's guest on The Leap is Angie Fetherston is the CEO of Drink Company. She oversees the company's business operations as well as partnerships, corporate development and strategy. She co-founded Drink Company with leading spirits and cocktail expert Derek Brown in 2010 and together they own several bars including the James Beard Award-nominated and Tales of the Cocktail Spirited Award-winning 2017 "Best American Cocktail Bar" Columbia Room. They are also well known for their successful string of pop-up bars including Miracle on 7th Street (in partnership with Cocktail Kingdom), Cherry Blossom PUB, Game of Thrones PUB and PUB Dread. Both Angie and Derek have headed multiple community initiatives such as supporting the National Archives Foundation with programming surrounding their Spirited Republic exhibit and helping the D.C. City Council to proclaim the Rickey as the official cocktail of Washington D.C.

Today on the Speakeasy, it's episode number 200! Damon Boelte and Sother Teague talk Japan and the evolution of bar tools with Cocktail Kingdom's Greg Boehm. But before that, we also hear from a special guest calling in to wish Damon the very best.

In this episode Lance and Jake tackle the most classic of classics, the Martini. And yes, it's made with gin.Martini on WikipediaPicholine olives on WikipediaThe Botanist ginDolin vermouthIronface ginMonkey 42 ginThe Thin Man on WikipediaGrey Goose vodkaKetel One: Best Selling Vodka of 2015Bombay Sapphire gin on WikipediaAnchor Genevieve genever-style ginBols geneverJenever on Wikipedia (NOTE: Pronunciation audio!)Whitechapel Gin Bar in San FranciscoSmuggler's Cove in San FranciscoThe history of the Singapore SlingSingapore Sling on WikipediaTenderloin, San Francisco on WikipediaSapphire doesn't glow under blacklight, tonic does!Corbin sweet potato ginSt. George Terroir ginCursing is therapeuticEnigma Escape Rooms in BoulderBryan Dayton in GQ (not on the cover)OAK at Fourteenth in BoulderA rainbow of Dealer's Choice at OAKRusty Blade Gin at K&L WineBoulder ChopHouse in BoulderLeopold Jigger at Cocktail KingdomUsagi Cobbler Shaker at Cocktail KingdomCocktail Kingdom Reserve Stepped JiggerThe Martini: An Illustrated History on AmazonVya vermouth

In todays episode we chat about: focusing on hospitality; the importance of culture; why you need to treat every moment of your career like your building a resume; treating it like you own it; staying hungry for knowledge; the one question you should be asking during all of your interviews.  Erick Castro initially built his cocktail empire at San Francisco's Rickhouse and Bourbon & Branch by searching for obscure recipes, methods and ingredients that originated prior to Prohibition. His beverage programs have been place on some of the nation's most coveted lists, including Esquire's Best Bars in America, Food & Wine's “World's Top Bars” and countless nominations at the prestigious Tales of the Cocktail Spirited Awards in New Orleans, and was recognized by the StarChefs organization as “Rising Star Mixologist” in 2010.In 2013, Castro partnered up with Southern California's hospitality collective, CH Projects, to launch Polite Provisions –which quickly received accolades such as Imbibe magazine's Cocktail Bar of the Year 2014 and Food & Wine magazine's Best New Bars. In 2014, he teamed up with the team behind Cocktail Kingdom to create Boilermaker in New York City, where it quickly earned a reputation. Also, in 2014, Castro, co-created Follow The Liter, an irreverent series of cocktail tutorials. On top of all this Castro manages the PossessedBySpirits.com blog and his newest project BartenderAtLarge.com, which he tells us more about at the end of the episode! 

Manhattan on WikipediaWorkhorse Rye and BittersTrinidad Sour recipe on ImbibeMilk & Honey on WikipediaBenjamin Cooper in San FranciscoThe Dead Rabbit Drinks ManualJackson Cannon Bar KnifeMiracle Mile Sour Cherry BittersCocktailpunk BittersAviation on WikipediaBoulevardier on WikipediaAbsinthe in San FranciscoMorganthaler's The Bar Book on AmazonMexican Beehive juicer on Cocktail KingdomCarpano Antica FormulaBarolo Chinato on WikipediaCocchi Vermouth di TorinoDolin Vermouth de ChambéryNoilly Prat vermouthWisconsin Old FashionedBartenders on the term 'Mixologist' on EaterSean Kenyon interview in 5280Williams & Graham in DenverDrunk octopus wants to fight youBourbon & Branch / Wilson and Wilson in SF WeeklyThe Bitter Bar in BoulderUnion Lodge No. 1 in Denver

The Tiki Oasis 15 episode featuring Hamilton 86 rum, new cocktail glassware from Cocktail Kingdom and Beachbum Berry, crushing ice on the go, and 2 cocktails: the Space Madness and the Escape Velocity.

Can tea get you stoned? Is a quesadilla a sandwich? This week on Cooking Issues Dave Arnold and his guests Arielle Johnson, head researcher at MAD, and Don Lee from Cocktail Kingdom, set out to answer these questions by drinking cannabis tea live in the studio and then having a passionate debate on what exactly defines a sandwich. Oxford dictionary sure as hell doesn’t know! Tune in for the answers to all of your sandwich related questions, as well as advice on making cocktails while camping, and how to make delicious french fries. This episode was brought to you by Heritage Foods USA. #### “[The cannabis tea is like] homeopathy though, it’s going to make everything better!” [38:00] _–Don Lee on Cooking Issues_ “If someone said let’s have a sandwich and they handed me a quesadilla I’d say ‘Go to Hell.'” [53:00] “Things like dutch ovens used to be camping equipment. Would you carry one of those things into the woods? No, you would not!” [35:00] –Dave Arnold on Cooking Issues

Scarlet Ibis Trinidad rum, more from the Death & Co book, tools from Cocktail Kingdom, and Death From Above.

Whether you sip it with friends, chug it before hitting the dance floor, or take it as a post-work pick-me-up, there’s clearly nothing like a cocktail for bracing the spirit. In addition to its peculiar history as a medicinal tonic, plenty of hard science lies behind the perfect cocktail, from the relationship between taste perception and temperature to the all-important decision of whether to shake or stir. What’s more, according to historian David Wondrich, mixology is “the first legitimate American culinary art”—and one that has since caught on around the world. Raise a glass, and listen in as we discover the cocktail’s historical origins, its etymological connection to a horse’s butt, and its rocky history, post-Prohibition. We also check out an original copy of the world’s first cocktail recipe book at New York City’s bartending mecca, Cocktail Kingdom; take a private cocktail science class with Jared Sadoian of The Hawthorne in Boston; and talk red-hot pokers with culinary scientist Dave Arnold. Cheers!

This week on Cooking Issues, host Dave Arnold and Nastassia kick off the show taking a few questions from eager callers. Dave addresses the amylase enzyme and how it works concerning ripening fruits and vegetables, repurposing a beat-up teflon pan, as well as the details of making onion ice cream. For this Stinky Fish Tuesday, Dave welcomes guests Paul Adams, Senior Editor of Popular Science Magazine, and Don Lee of Cocktail Kingdom to partake in a unique fish tasting live on air. Starting off with two types of salmon, the group moves to Swedish fermented shark. Describing the interesting background and origins of the fermented shark, it turns out that facts don’t hold a candle against the taste! This program was brought to you by Edwards VA Ham.

Any good tradesman needs good tools. Bartending is no different. Tune into a thematic episode of The Speakeasy as Damon Boelte chats with Ethan Kahn of Cocktail Kingdom. Cocktail Kingdom offers a full spectrum of professional and custom barware, artisan bitters and syrups fit for the most discerning bartender. With knowledge as a bartender’s most valuable tool, Cocktail Kingdom provides books of remarkable recipes and bar know-how spanning from pre-Prohibition era publishing to the world’s most modern concoctions. Tune in for an in-depth discussion on all the things that go into a delicious drinks that are not immediately obvious. This program was sponsored by Fairway Market Photo by Alice Gao “We’re not beholden to anybody so we can really sit there and experiment – stir water for an hour and figure out what it takes to get it to proper temperature” [13:00] –Ethan Kahn on The Speakeasy

This week on the Bartender Journey Podcast, Vince chats with the CEO and General Manager of Cocktail Kingdom.Cocktail Kingdom is a supplier of professional bar tools, bitters and syrups.  They are also are extremely knowledgeable about cocktail history and trends.Vince has a great talk with Greg Boehm and Ethan Khan about cocktails, bar tools and professional bartending. Take a listen here or subscribe on iTunes.Cheers!

Greg Boehm is an established cocktail expert hailing from Chelsea in New York City. He owns Mud Puddle Books and its child company Cocktail Kingdom, which sells historical bartending guides, exotic mixers and hi-tech bartending tools. He also has a ...