Podcast appearances and mentions of dale degroff

In this episode, Damian takes us on a nostalgic, neon-lit journey through the "Dark Ages of Cocktails"—a period spanning from the 1970s to the early 2000s when bright colors, sweet mixers, and questionable balance ruled the bar.You'll hear:

In this episode, Damian sits down with Sean Finter, hospitality industry veteran and founder of Barmetrix, to dive deep into what it takes to create truly exceptional bar and restaurant experiences. Sean shares his journey from washing dishes at a truck stop to running a $32 million hospitality group, all while learning the invaluable lessons that drive his passion for service and hospitality. Tune in as he and Damian discuss topics like the importance of authentic hospitality, the art of engineering cocktail menus, and the keys to running a financially successful and guest-focused bar.Key Topics:Sean's unconventional start in the industry and his early lessons in hospitality.The transformative impact of Barmetrix and how it supports bars and restaurants worldwide.Why authentic, guest-centered hospitality is critical to success.The three “gears” of a successful bar: guest experience, staff dynamics, and strong leadership.How to engineer cocktail menus that resonate with customers and increase sales.The value of creating stories around cocktails to elevate the guest experience.Practical advice for managing bar pricing, controlling costs, and maintaining efficiency.Sean's insights on mentorship, leadership, and bringing out the best in your team.Quickfire Highlights:Recommended books: The Craft of the Cocktail by Dale DeGroff and Cocktail Codex by the Death & Co. team.The importance of a well-curated cocktail library for bartenders and bar managers.Tips on building rapport, selling effectively, and creating memorable experiences.Connect with Sean:Email: sean@fintergroup.comInstagram: @finterseanFor anyone in the hospitality industry looking to level up their business or just seeking inspiration, this episode is packed with actionable insights and industry wisdom. Hosted on Acast. See acast.com/privacy for more information.

This is a Vintage Selection from 2006The BanterThe Guys discuss a new trend in 2006: the Avant-garde cocktail. Is it a drink? A chemistry experiment? Hear their take on it.The ConversationThe Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns.   Audrey discusses her vision for Pegu and what inspires and motivates her (and what doesn't). The Inside TrackThe Guys are frequent guests at The Pegu Club and appreciate Audrey's mission to create a warm space with delicious libations.“When you talk about artisan, you're talking about just basic things. It's really all about balance in a cocktail, the way it would be balanced in a dish starting with a classic foundation,” Audrey Saunders on The Restaurant Guys Podcast 2006BioAudrey Saunders got into the bar business at Pete's Waterfront Ale House and met Dale DeGroff through a co-worker. After several years of learning at Pete's, Dale hired her to work at Blackbird. Then she moved on to Beacon then Tonic. In 2005, she opened Pegu Club, perpetuating the craft cocktail movement. Pegu became a favorite of those in the business and in 2009, The Pegu Club received Tales of the Cocktail Spirited Award for Best American Cocktail Bar and Saunders was nominated for American Bartender of the Year. In 2011, she was honored at Tales of the Cocktail as Best Mentor. Today, Audrey serves as a consultant for the cocktail industry, and her future plans include the establishment of a cocktail institute and think tank on their property in Washington state.Reach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The BanterThe Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.The ConversationThe Restaurant Guys are eager to hear from Tony Abou-Ganim's about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he's doing to leave a legacy for those who come next.The Inside TrackThe Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff's eye.Tony on bringing craft cocktails to Las Vegas in the 90s:“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,” Tony Abou-Ganim on The Restaurant Guys Podcast 2024BioTony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars. He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled. Tony is  a founder of TAG Global Spirits Awards.Info Tony's Websitehttps://www.themodernmixologist.com/TAG Spirit Awardshttps://tagspiritsawards.com/Tony on Instagramhttps://www.instagram.com/mdrnmixologist/Atlas Obscura Article of Victorian Drink Mapshttps://www.atlasobscura.com/articles/victorian-drink-mapsMai Tai Recipe[modified from Trader Vic]¾ oz. Appleton's V/X Jamaican Rum¾ oz. El Dorado 12yr Demerara Rum½ oz. Rhum Agricole Vieux¼ oz. Grand Marnier1 oz. fresh Lime juice¾ oz. Orgeat syrup1 d. Gomme syrup1 d. Angostura bittersCombine in a mixing glass and shake with ice.Fine-strain to a sours glass over fresh ice.GarnisReach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Subscriber-only episodeThis is a Vintage Selection from 2012.The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.The ConversationThe Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a funny story about mezcal.The Inside TrackThe Guys have crossed paths with Steve in the industry numerous times and always like to catch his lectures. They are of the same mind in that we need to offer the guests a wide variety of different, interesting things that they have not heard of before that enhance their meal.  “I treat my beverages in my programs as condiments. To me, my wine and my cocktails and everything else that I choose for that restaurant are the salt and pepper, the lemon, the Worcestershire, the mustard, the ketchup, whatever you want to call it. It is the condiments that help make the food taste better and make the experience even more fun,” Steve Olson on The Restaurant Guys Podcast 2012BioSteven Olson has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he's gone on to be a writer, consultant, educator, and lecturer. He earned the title of Kikisake-shi (Sake Master) from the Sake Service Institute of Japan, awarded CHEERS Magazine's Beverage Innovator of the Year, a lifetime achievement award in 2005, and was honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.In March 2006 in New York City, Olson, along with four partners, Dale DeGroff, Doug Frost, MS, MW, Paul Pacult, and Dr. David Wondrich, started Beverage Alcohol Resource®, LLC (BAR®). BAR® is an independent organization whose mission is to educate, guide, and propagate responsible use of beverage alcohol products. BAR® was chosen as CHEERS Magazine Beverage Innovator of the Year 2007.InfoBeverage Alcohol Resource, LLChttps://beveragealcoholresource.com/Tequila Interchange Projecthttps://tequilainterchangeproject.org/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysNo commercials...except for this oneTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

This is a Vintage Selection from 2012.The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.The ConversationThe Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a funny story about mezcal.The Inside TrackThe Guys have crossed paths with Steve in the industry numerous times and always like to catch his lectures. They are of the same mind in that we need to offer the guests a wide variety of different, interesting things that they have not heard of before that enhance their meal.  “I treat my beverages in my programs as condiments. To me, my wine and my cocktails and everything else that I choose for that restaurant are the salt and pepper, the lemon, the Worcestershire, the mustard, the ketchup, whatever you want to call it. It is the condiments that help make the food taste better and make the experience even more fun,” Steve Olson on The Restaurant Guys Podcast 2012BioSteven Olson has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he's gone on to be a writer, consultant, educator, and lecturer. He earned the title of Kikisake-shi (Sake Master) from the Sake Service Institute of Japan, awarded CHEERS Magazine's Beverage Innovator of the Year, a lifetime achievement award in 2005, and was honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.In March 2006 in New York City, Olson, along with four partners, Dale DeGroff, Doug Frost, MS, MW, Paul Pacult, and Dr. David Wondrich, started Beverage Alcohol Resource®, LLC (BAR®). BAR® is an independent organization whose mission is to educate, guide, and propagate responsible use of beverage alcohol products. BAR® was chosen as CHEERS Magazine Beverage Innovator of the Year 2007.InfoBeverage Alcohol Resource, LLChttps://beveragealcoholresource.com/Tequila Interchange Projecthttps://tequilainterchangeproject.org/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysSupport the Show.To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

The BanterThe Guys sound the alarm that what's in your bottle is not what it used to be and find out Francis' favorite ice cream.The ConversationThe Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier,  his multitude of establishments and his viral video last year.  Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)The Inside TrackThe Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters.On why some love the hospitality business:“As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff,” Sother Teague on The Restaurant Guys Podcast 2024BioSother Teague worked in kitchens for 12 years and was a culinary educator. He came out of the kitchen and landed behind a couple of  bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden and Soda Club in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast. Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011. It won Tales of the Cocktail Spirited Award for Best Podcast.InfoSother's podcastThe SpeakeasyOverthrow Hospitality Concepts (including Amor y Amargo)https://www.overthrowhospitality.com/all-venues/Sother on all platforms@creativedrunkSother's bookI'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails  by Sother TeagueSother's Cocktail RecipeNap Time  1.5 oz Mezcal (I used @RosaLuna for its soft smoke) .75 oz @SuzeOfficial1 Dash @BettersBitters foamer.5 oz Grapefruit Juice .5 oz lime juice .25 2:1 syrupVigorously shake with ice to chill, dilute, and aerate. Strain into a chilled cocktail glass. Express oils from a grapefruit twist over the top and ornament accordingly.Our SponsorsThe Heldrich Hotel & Conference Center https://www.theheldrich.com/Magyar Bank https://www.magbank.com/Withum Accounting https://www.withum.com/Our PlacesStage Left Steak https://www.stageleft.com/Catherine Lombardi Restaurant https://www.catherinelombardi.com/Stage Left Wineshop Reach out to The Restaurant GuysSupport the Show.To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

Subscriber-only episodeThe BanterThe Guys sound the alarm that what's in your bottle is not what it used to be and find out Francis' favorite ice cream.The ConversationThe Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier,  his multitude of establishments and his viral video last year.  Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)The Inside TrackThe Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters.On why some love the hospitality business:“As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff,” Sother Teague on The Restaurant Guys Podcast 2024BioSother Teague worked in kitchens for 12 years and was a culinary educator. He came out of the kitchen and landed behind a couple of  bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden and Soda Club in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast. Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011. It won Tales of the Cocktail Spirited Award for Best Podcast.InfoSother's podcastThe SpeakeasyOverthrow Hospitality Concepts (including Amor y Amargo)https://www.overthrowhospitality.com/all-venues/Sother on all platforms@creativedrunkSother's bookI'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails  by Sother TeagueSother's Cocktail RecipeNap Time  1.5 oz Mezcal (I used @RosaLuna for its soft smoke) .75 oz @SuzeOfficial1 Dash @BettersBitters foamer.5 oz Grapefruit Juice .5 oz lime juice .25 2:1 syrupVigorously shake with ice to chill, dilute, and aerate. Strain into a chilled cocktail glass. Express oils from a grapefruit twist over the top and ornament accordingly.Our SponsorsThe Heldrich Hotel & Conference Center https://www.theheldrich.com/Magyar Bank https://www.magbank.com/Withum Accounting https://www.withum.com/Our PlacesStage Left Steak https://www.stageleft.com/Catherine Lombardi Restaurant https://www.catherinelombardi.com/Reach out to The Restaurant GuysNo commercials...except for this oneTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

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

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

Episode Description: Welcome to The Cocktail Academy Podcast! In this episode, Damian welcomes the legendary mixologist Lynnette Marrero. From her diamond status with airlines to her influential role in shaping the modern cocktail scene, Lynnette shares her incredible journey through the world of bartending. Tune in as we explore her experiences, inspirations, and her pioneering efforts to elevate women in the cocktail industry.Episode Highlights:Meet Lynnette Marrero: Discover Lynnette's fascinating background and how she transitioned from the theatre world to becoming a globally recognized bartender and mixologist.Industry Insights: Lynnette shares her thoughts on the evolving perception of bartending and the opportunities within the hospitality industry.Cocktail Family Tree: Learn about the influential figures like Dale DeGroff, Julie Reiner, and Sasha Petraske who have shaped Lynnette's career and the broader cocktail community.Journey Through Bars: From her early days at Punch and Judy to iconic bars like the Flatiron Lounge, hear stories of Lynnette's progression and the vibrant bar culture in New York.Speed Rack Revolution: Dive into the inception and impact of Speed Rack, a competition Lynnette co-founded to highlight and support women in bartending globally.Brand Ambassador Life: Lynnette discusses her experiences working with renowned brands like Zacapa Rum and St. Germain, and her views on the role of a brand ambassador.New Ventures: Explore Lynnette's current projects, including her work with Aplós, a functional spirits company, and her collaboration with Jennifer Lopez on the ready-to-drink cocktail line, Delola.Masterclass Experience: Get behind-the-scenes insights into Lynnette's collaboration with Ryan Chetiyawardana on their masterclass, emphasizing classic cocktail techniques and innovative approaches.Keywords: Cocktail Academy Podcast, Lynnette Marrero, mixology, bartending, Speed Rack, women in bartending, cocktail competitions, brand ambassador, Jennifer Lopez, Delola, Aplós, modern mixology, cocktail recipes, hospitality industry, New York bars, Flatiron Lounge, Dale DeGroff, Julie Reiner, Sasha Petraske, functional spirits, masterclass, Ryan Chetiyawardana.Connect with Us:Follow Lynnette Marrero on Instagram or her website to stay updated with her latest projects.Follow Us on Instagram, Tiktok or FacebookEnjoyed this episode? Don't forget to rate, review, and subscribe to The Cocktail Academy Podcast on Apple Podcasts. Share your favorite moments from this episode on social media using #CocktailAcademyPodcast! Hosted on Acast. See acast.com/privacy for more information.

On this edition of THE COCKTAIL GURU PODCAST, hosts Jonathan & Jeffrey Pogash talk accounting, life insurance, and real estate—oh, and rum and rum cocktails!—with CPA, insurance executive, real estate developer, and rum entrepreneur Steven Gubb, Founder, President & CEO of Boston-based Paradise Imports, suppliers of all-natural, organic Gubba Rum. Plus Jonathan & Jeffrey go "On the Road" to Bar Convent Brooklyn, snagging impromptu interviews with industry standards Tony Abou-Ganim, Dale DeGroff, H. Joseph Ehrmann, Reza Esmaili, Jamie Gordon, Trish Rossiene, and Lucinda Sterling, and to Brooklyn's Green-Wood Cemetery to visit the resting places of Charles Feltman, creator of the hot dog, and William Niblo, theatre impresario and pioneering New York restaurateur. All brought to you by The Cocktail Guru Shop, now selling fine spirits! 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.

This is a Library Selection from 2005 The Banter The Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted. The Conversation The Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American Cocktail and the history of cocktail resurgence around the world. They discuss attributes of a great bartender, Dale's work in cocktail education and tips for creating fantastic drinks at home. You won't want to miss this conversation with a legend! The Inside Track The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.  Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained good friends and collaborators all these decades!  All hail The King! Bio Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!  He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.  The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Tales of the Cocktail Lifetime Achievement Award. He continues to teach, lead and tell the story of the cocktail.  He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.  Info DeGroff amaro and bitters https://www.stageleftwineshop.com/websearch_results.html?kw=dale+degroff Dale DeGroff's books https://www.amazon.com/s?k=dale+degroff&crid=3UQ9BF5KAGSJ6&sprefix=dale+degrof%2Caps%2C420&ref=nb_sb_noss_2 Drinkboy (a blast from the past) https://drinkboy.com/ The Museum of the American Cocktail https://www.southernfood.org/motac The Ninja New York Review by Frank Bruni https://www.nytimes.com/2005/10/26/dining/yelping-warriors-and-rocks-in-the-broth.html Ninja New York lasted 15 years https://ny.eater.com/2020/3/5/21166070/ninja-restaurant-nyc-tribeca-closure-japanese-sushi Dale DeGroff IG @kingcocktl Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank https://www.magbank.com/ Withum Accounting https://www.withum.com/ Our Places Stage Left Steak https://www.stageleft.com/ Catherine Lombardi Restaurant https://www.catherinelombardi.com/ Stage Left Winshop https://www.stageleftwineshop.com/

The Banter The Guys recall a very special cocktail they made prior to bartending…and they didn't use a punch bowl.  The Conversation The Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America.   The episode ends  with suggestions for cocktails using Dale's amaro and a toast with old friends.   The Inside Track The Guys met Dale at an informal lunch group called The Red Meat Club back in 1993 where Dale claimed that cocktails can be just as complex and interesting as wine. Not convinced, The Guys went to The Rainbow Room, where they were schooled by the King of Cocktails himself. They left convinced.  Dale helped them create New Jersey's first craft-cocktail program at Stage Left Steak and inaugurated it with a Degroff Cocktail Dinner there in 1994! The cocktail program there is now the oldest craft-cocktail program in America. The King and The Guys have remained fast friends and collaborators all these decades!  All hail The King! Bio Dale DeGroff is the author of best-selling cocktail books: The Essential Cocktail, winner of the 2009 Tales of the Cocktail Spirit Award for Best New Cocktail/Bartending Book, and The Craft of the Cocktail and its revision The New Craft of the Cocktail Book which is the best-selling cocktail book of all time!  He is the founding president of the Museum of the American Cocktail in New Orleans, founded in 2005. He is also a partner and consultant in the Beverage Alcohol Resource (BAR) group.  The James Beard Foundation awarded DeGroff the 2009 Wine & Spirits Professional Award, and in 2015 inducted him into the Who's Who in Food & Beverage in America. He received the 2009 Lifetime Achievement Award from Nightclub & Bar Magazine, the 2008 Lifetime Achievement Spirited Award from Tales of the Cocktail Foundation. He continues to teach, lead and tell the story of the cocktail.  He is the co-creator of DeGroff Bitter Aperitivo and DeGroff New World Amaro.  Info Dale DeGroff bitters, aperitivo and amaro https://www.stageleftwineshop.com/websearch_results.html?kw=dale+degroff Dale DeGroff's books https://www.amazon.com/s?k=dale+degroff&crid=3UQ9BF5KAGSJ6&sprefix=dale+degrof%2Caps%2C420&ref=nb_sb_noss_2

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

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

Episode Overview:Welcome to another exciting episode of the Cocktail Academy podcast! Today, we are thrilled to bring you an exclusive interview with the legendary Dale DeGroff, also known as King Cocktail. Dale is a pioneer in the modern bartending scene and the man behind the resurgence of craft cocktails. Get ready to dive deep into the world of cocktails, bartending, and the rich history that shapes it all.Episode Highlights:Introduction to Dale DeGroff: Discover how Dale became a central figure in the cocktail world, from his early days in New York to his significant influence on modern bartending.Journey to Bartending: Dale shares his fascinating story, including his university days, early jobs, and the serendipitous path that led him behind the bar.The New York Bar Scene: Insights into the vibrant bar culture of New York City in the late 20th century and how it shaped Dale's career.Crafting the Cocktail Renaissance: Learn about the creation of iconic cocktails, the revival of classic recipes, and the introduction of fresh ingredients that changed the bartending game.Madonna and the Cosmopolitan: The story behind the Cosmopolitan's rise to fame and its association with pop icon Madonna.Tips for Aspiring Bartenders: Dale provides invaluable advice for home bartenders and those looking to break into the industry, emphasising the importance of mastering the basics and understanding cocktail families.Innovative Cocktail Techniques: Discussion on molecular gastronomy, batching, and other advanced bartending techniques that Dale has embraced and promoted.Personal Reflections: Dale's favourite drinks, memorable moments, and his views on the evolving cocktail landscape.Key Takeaways:The importance of understanding the basics of cocktails and building on that foundation.The role of fresh ingredients and meticulous preparation in creating outstanding cocktails.The significance of the bartender's role in hospitality and the customer experience.Stories and anecdotes from Dale's illustrious career that offer both inspiration and practical wisdom.Social Media Links:Follow Dale DeGroff on Instagram:Explore Dale's spirits: DeGroff SpiritsDon't forget to subscribe to the Cocktail Academy podcast for more episodes featuring the biggest names in the world of cocktails. Share this episode with your friends and leave us a review to let us know what you think!Keywords:Cocktail Academy podcast, Dale DeGroff, King Cocktail, craft cocktails, modern bartending, cocktail history, bartending tips, Cosmopolitan cocktail, New York bar scene, cocktail recipes, mixology techniques, home bartending, cocktail enthusiasts, legendary bartenders. Hosted on Acast. See acast.com/privacy for more information.

You'd be hard-pressed to find a bartender that doesn't know the guest today - Imbibe Magazine has even called him, ‘the most famous cocktail bartender in the world'. Dale DeGroff humbly deflects it to Joe Baum but is credited with transforming cocktail culture while working at the Rainbow Room in New York in the 1980s. He popularised a number of things including the use of fresh juice and garnishes, the Cosmopolitan as we know it today and even named the Nick and Nora glass. Dale has received numerous awards, trained many of today's greats and authored bestselling cocktail books - including The Craft of The Cocktail. He's the founding President of The Museum of the American Cocktail, serves as a consultant for Holland America Line and continues to entertain audiences with lively presentations on TV and stage worldwide. Recorded inside the world's first standalone Grey Goose bar at Crown Melbourne, Le Martini. Officially open, the venue offers a range of martinis designed by Dale.

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Coming to you live from Louisville, Kentucky - the Bardtenders attended the ELEVATE conference hosted and sponsored by Chilled Media!  During the conference, we had the opportunity to talk with some amazing hospitality professionals and we can't wait for you to hear their stories! In this episode, we had the chance to talk to some titans in the world of hospitality - Dale DeGroff & Ted Breaux. Join us as we talk about their careers and their new creations from DeGroff Spirits! Dale DeGroff is celebrated for sparking the classic cocktail revival in New York's famous Rainbow Room in the 1990's, Dale DeGroff reinvented the bartending profession, igniting a global cocktail renaissance that continues today. Dale's contributions are credited with two James Beard Awards, the Tales of the Cocktail Lifetime Achievement Award, Wine Enthusiast's 2019 Cocktail Legend Award, and many others. In what began as a quest to create an artisanal spirit befitting of classic cocktail excellence, Dale forged a collaboration with Ted Breaux, renowned Absinthe Expert and Master Distiller. Ted Breaux is a research scientist and world-renowned absinthe expert. Ted Breaux carefully reverse-engineered vintage absinthes. He worked diligently with the TTB to get a 95-year ban on the sale of absinthe in the US repealed and in 2007, Lucid Absinthe, created by Breaux, became the first genuine absinthe to be available for sale in the US.  Distilled in strict accordance with traditional French methods in the historic Combier Distillery in the Loire Valley of France, his award-winning absinthes are distilled with whole European herbs, free of artificial flavors, colors, or added sugar.  As a result of a deep friendship with Dale, and his knowledge of working with botanicals, Ted was invited to join Dale in the development of DeGroff's Bitter Aperitivo and New World Amaro.----------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! 

Tasting and mixing new cocktails with legendary bartender Dale DeGroff. Bourbon expert Tom Fischer tastes with Dale and chats with him about his spirits brand called DeGroff Spirits including the New World Amaro and Bitter Apertivo. Stories from New York's iconic Rainbow Room and Hotel Bel-Air, plus learn about Dale's favorite cocktails and predictions for cocktail trends in 2024. DeGroff is the acclaimed author of award-winning books, 'The Craft of the Cocktail' and 'The Essential Cocktail.' --- Support this podcast: https://podcasters.spotify.com/pod/show/bourbonblog/support

KKTV 旺年會｜每月銅板價訂閱，輕鬆追日劇看動漫！買一送一最後倒數 ➟ https://go.fstry.me/47bwk8S —— 以上為 Firstory DAI 動態廣告 —— ------------------------------- 通勤學英語VIP加值內容與線上課程 ------------------------------- 通勤學英語VIP訂閱方案：https://open.firstory.me/join/15minstoday 社會人核心英語有聲書課程連結：https://15minsengcafe.pse.is/554esm ------------------------------- 15Mins.Today 相關連結 ------------------------------- 歡迎針對這一集留言你的想法： 留言連結 主題投稿/意見回覆 : ask15mins@gmail.com 官方網站：www.15mins.today 加入Clubhouse直播室：https://15minsengcafe.pse.is/46hm8k 訂閱YouTube頻道：https://15minsengcafe.pse.is/3rhuuy 商業合作/贊助來信：15minstoday@gmail.com ------------------------------- 以下是此單集逐字稿 (播放器有不同字數限制，完整文稿可到官網) ------------------------------- Topic: Newspapers in New York, Like Their Readers, Are Vanishing Kenny Hospot is in some ways a typical reader of The Daily News. He's a construction worker from Queens who's lived in the city most of his life. He always liked reading the comics and the horoscope in The News. 就某些方面而言，肯尼．霍斯帕堪稱每日新聞報的典型讀者。他是紐約市皇后區的一個建築工人，這一生大多數時間都住在這個城市。他一向愛看該報的漫畫和星座運勢。 How long since he last bought a copy of the paper? Hospot laughed. “I would say like 15 years.” 他上一次買這份報紙是多久之前？霍斯帕笑了，「我看大概有15年了吧。」 Kamel Brown is another archetypal customer for New York's Hometown Newspaper, as The Daily News styles itself. He's a maintenance worker for the Metropolitan Transportation Authority. He's 55 years old. He grew up buying the paper for his grandmother in Brooklyn. “When she was finished reading it, I'd pick it up, flip back and start with the sports,” Brown said. 對於自我定位為紐約家鄉報紙的每日新聞報，凱默．布朗是另一種典型讀者。他是都市交通局的維修工人，55歲。他在布魯克林區的成長過程中，常幫祖母買這份報紙。布朗說：「她看完後，我會拿過來，翻回去，從運動版開始看。」 He doesn't remember the last time he bought it. When he paged through a copy at a friend's home this past week, he was unimpressed. 他不記得上次買這份報紙是何時。過去這一周的某日他在友人家翻閱一分報紙時，很無感。 Tristan Dominguez, on the other hand, is still a big Daily News fan. “It's the only place you see anything local,” Dominguez said at a bodega in Washington Heights, where a stack of papers sat behind the counter. 另一方面，崔斯坦．多明奎茲仍是新聞報的大粉絲。「這是你唯一能看到在地新聞的地方。」多明奎茲在華盛頓高地的一家雜貨店內說，櫃檯後方有一大疊報紙。 He reads the paper mostly online and through Twitter. 他大多數是上網或透過推特看這份報紙。 All of this helps explain why there was an air of inevitability about the news Monday that the organization was laying off half its editorial staff. 這些例子亦可說明，當這家報社決定資遣編輯部一半員工的消息周一（7月23日）傳出時，為何外界會覺得此事似難避免。 Once upon a time, The Daily News sold more than 2 million papers a day. Now its circulation is only about a tenth of that, and the paper's non-hometown owner, the Chicago-based media company Tronc, which bought the paper in 2017, does not have the patience for non-profitability that the prior owner, Mort Zuckerman, did. 每日新聞報曾經一天賣出200萬分以上，現在發行量大約只剩十分之一。這家報社的非在地老闆、芝加哥的媒體公司Tronc，2017年買下每日新聞報，對於它未能獲利，並沒有前任老闆莫特．札克曼那般的耐性。 At a cultural moment when the very idea of New York City as a hometown is quickly dissolving, and when most people get their news from some sort of glowing screen, the thirst for local ink is not what it used to be. 在當下這個文化時刻，將紐約市當作家鄉的想法正在快速瓦解，而且大多數人是從某種閃爍的螢幕獲得新聞，對於在地新聞文字報導的渴求已不如以往。 And those who do crave hard-hitting coverage that holds officials accountable for the state of the city were not pleased to hear about the layoffs. 對於那些渴望看到逼官員為城市現況負起責任的強烈抨擊報導的人，聽到前述資遣消息並非樂事。 “You need those old-school people because they know what they're doing,” Rosanne Nunziata, a manager at the New Apollo Diner in downtown Brooklyn, said of The Daily News' staff of veteran shoe-leather reporters, many of whom are now pounding the pavement in search of employment. “They know how to sneak in and get their stories, and know how to get witnesses to talk and do their thing.” 布魯克林鬧區「新阿波羅餐館」經理羅珊娜．努齊亞塔說：「你需要這些老派人士，因為他們知道自己在做什麼。」她指的是新聞報本分且資深的記者，這些人中有不少正在路上奔走著找工作。「他們知道如何潛入並取得新聞，也知道如何讓目擊者開口，做好他們的工作。」 The New York Post, The Daily News' longtime rival for tabloid dominance, has seen its circulation plummet, too. Rupert Murdoch, whose News Corp. owns The Post, has long tolerated the paper's unprofitability, but there may come a time when his successors have far less stomach for red ink. 每日新聞報的長期對手，爭奪八卦小報霸主地位的紐約郵報，發行量也持續大跌。擁有紐約郵報的新聞集團老闆魯柏．梅鐸，長期容忍這家報紙未能獲利。但是也許有一天，他的接班人對赤字的容忍度會小得多。 Source article: https://paper.udn.com/udnpaper/POH0067/330084/web/ Next Article Topic: Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen. 「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。 Next Article Topic: New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」 The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement. 歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」 Next Article Topic: Looking Back on 100 Years of New York City Drinking Culture, From Gritty to Elegant The history of drinking in America goes straight through the heart of New York. As with so many aspects of the city, that history has run from gritty to stylish and back again. 美國的飲酒歷史直接穿越紐約的心臟，就像這座城市的許多方面一樣，這段歷史經歷了從粗獷到風雅，再回到當初的過程。 For generations, taverns and saloons were largely places for men to gather, drink, gamble and chew tobacco. Those places could be discerning, as with Fraunces Tavern, a still-existent bar patronized in the 18th century by the likes of George Washington and his soldiers, or more suited to the average Joe, like McSorley's Old Ale House, which opened in the mid-19th century and, until 1970, admitted only men. 數世代以來，酒館和酒吧大多是男人聚集、喝酒、賭博與嚼菸草的地方。這些地方可能是比較有品味的，像是18世紀喬治華盛頓和他旗下軍人經常光顧、至今依然存在的弗朗西斯酒館，也可能是更適合一般人的，像是19世紀中葉開業，且在1970年前只接待男性的麥克索利酒吧。 By the time McSorley's had opened, many American bartenders had made a a of inventing what we now think of as craft cocktails. The atmosphere at these locales was often hostile and crude.Prohibition changed all that. The idea of bars as hospitable, welcoming spaces gained traction when liquor sales became illegal. 當麥克索利開業時，許多美國酒保已具備發明現今所謂精調雞尾酒的專長。這些地方的氣氛常常是不友善而且粗魯的。 With the advent of speak-easies, owners and bartenders suddenly had a new clientele: women. The social appeal of speak-easies pulled them into new and vibrant communal spaces. Alongside the new customers came bar stools, live jazz and a new breed of cocktails. 禁酒令改變了這一切。當賣酒變成非法時，酒吧是個好客、歡迎人的場所的想法才流行起來。隨著地下酒吧的出現，業主和酒保突然有了一個新的客群：婦女。地下酒吧的社會吸引力將她們拉進新的、充滿活力的公共空間。除了新客群，還出現了酒吧高腳凳、現場爵士樂與新一代雞尾酒。 Despite the end of Prohibition in 1933, these changes to New York's drinking culture endured, opening up the cocktail scene to a broader audience. 禁酒令雖於1933年廢止，紐約飲酒文化的這些變化卻持續了下來，將雞尾酒的舞台向更廣泛的觀眾開放。 By the 1960s and into the ‘80s and ‘90s, bar culture in New York had become as varied and textured as the city itself. Cocktail bars got yet another revival at the Rainbow Room, where Dale DeGroff took over the drinks program. In the Village, the Stonewall Inn and others became centers for gay culture, while uptown venues like the Shark Bar attracted a mostly African-American clientele. 到了1960年代並進入1980和1990年代，紐約的酒吧文化已變得跟城市本身一樣多采多姿。 雞尾酒酒吧在戴爾．第格洛夫接管酒單的彩虹廳又迎來一次流行。在紐約格林威治村，石牆酒吧等處所成了同性戀文化的中心，而鯊魚酒吧等曼哈頓上城場所則吸引了以非洲裔美國人為主的客群。 Today, despite an unfortunate turnover rate, modern New York cocktail bars are doing their best to foster a sense of community and hospitality. 現今，儘管翻桌率很低，但現代的紐約雞尾酒酒吧正盡最大努力營造一種社群意識和好客氣氛。 It's this spirit that an editorial writer for The Brooklyn Eagle captured in an 1885 column (quoted by David Wondrich in his book “Imbibe”). “The modern American,” the paper observed, “looks for civility and he declines to go where rowdy instincts are rampant.” 這正是《布魯克林鷹報》一位主筆1885年在專欄中提到的精神（大衛·旺德里奇在所著《飲酒》一書中引用了這段文字）。該報評論道：「現代美國人追求文明有禮，他拒絕去那些粗暴本能猖獗的地方。」 But American bars are not by definition civil. Luckily, it's as easy to find your watering hole fit today as it was a century ago. 但從定義上說，美國酒吧並非文明的。幸運的是，今天很容易找到適合你的酒吧，跟一個世紀前一樣。Source article: https://paper.udn.com/udnpaper/POH0067/335069/web/

Full Show 11.22 -- We go back to the Bar Cart Friday Roots with Dale DeGroff -- Hockey Hall of Famer Ed Belfour joins the show -- Keg N Bottle is in studio for the day before Thanksgiving!

------------------------------- 強化英語課程資訊 ------------------------------- 「社會人核心英語」有聲書課程連結：https://15minsengcafe.pse.is/554esm ------------------------------- 15Mins.Today 相關連結 ------------------------------- 歡迎針對這一集留言你的想法： 留言連結 官方網站：www.15mins.today 加入Clubhouse直播室：https://15minsengcafe.pse.is/46hm8k 訂閱YouTube頻道：https://15minsengcafe.pse.is/3rhuuy 主題投稿/意見回覆 : ask15mins@gmail.com 商業合作/贊助來信：15minstoday@gmail.com ------------------------------- 以下有參考文字稿～ 各播放器有不同字數限制，完整文稿可到官網搜尋 ------------------------------- Topic: Newspapers in New York, Like Their Readers, Are Vanishing Kenny Hospot is in some ways a typical reader of The Daily News. He's a construction worker from Queens who's lived in the city most of his life. He always liked reading the comics and the horoscope in The News. 就某些方面而言，肯尼．霍斯帕堪稱每日新聞報的典型讀者。他是紐約市皇后區的一個建築工人，這一生大多數時間都住在這個城市。他一向愛看該報的漫畫和星座運勢。 How long since he last bought a copy of the paper? Hospot laughed. “I would say like 15 years.” 他上一次買這份報紙是多久之前？霍斯帕笑了，「我看大概有15年了吧。」 Kamel Brown is another archetypal customer for New York's Hometown Newspaper, as The Daily News styles itself. He's a maintenance worker for the Metropolitan Transportation Authority. He's 55 years old. He grew up buying the paper for his grandmother in Brooklyn. “When she was finished reading it, I'd pick it up, flip back and start with the sports,” Brown said. 對於自我定位為紐約家鄉報紙的每日新聞報，凱默．布朗是另一種典型讀者。他是都市交通局的維修工人，55歲。他在布魯克林區的成長過程中，常幫祖母買這份報紙。布朗說：「她看完後，我會拿過來，翻回去，從運動版開始看。」 He doesn't remember the last time he bought it. When he paged through a copy at a friend's home this past week, he was unimpressed. 他不記得上次買這份報紙是何時。過去這一周的某日他在友人家翻閱一分報紙時，很無感。 Tristan Dominguez, on the other hand, is still a big Daily News fan. “It's the only place you see anything local,” Dominguez said at a bodega in Washington Heights, where a stack of papers sat behind the counter. 另一方面，崔斯坦．多明奎茲仍是新聞報的大粉絲。「這是你唯一能看到在地新聞的地方。」多明奎茲在華盛頓高地的一家雜貨店內說，櫃檯後方有一大疊報紙。 He reads the paper mostly online and through Twitter. 他大多數是上網或透過推特看這份報紙。 All of this helps explain why there was an air of inevitability about the news Monday that the organization was laying off half its editorial staff. 這些例子亦可說明，當這家報社決定資遣編輯部一半員工的消息周一（7月23日）傳出時，為何外界會覺得此事似難避免。 Once upon a time, The Daily News sold more than 2 million papers a day. Now its circulation is only about a tenth of that, and the paper's non-hometown owner, the Chicago-based media company Tronc, which bought the paper in 2017, does not have the patience for non-profitability that the prior owner, Mort Zuckerman, did. 每日新聞報曾經一天賣出200萬分以上，現在發行量大約只剩十分之一。這家報社的非在地老闆、芝加哥的媒體公司Tronc，2017年買下每日新聞報，對於它未能獲利，並沒有前任老闆莫特．札克曼那般的耐性。 At a cultural moment when the very idea of New York City as a hometown is quickly dissolving, and when most people get their news from some sort of glowing screen, the thirst for local ink is not what it used to be. 在當下這個文化時刻，將紐約市當作家鄉的想法正在快速瓦解，而且大多數人是從某種閃爍的螢幕獲得新聞，對於在地新聞文字報導的渴求已不如以往。 And those who do crave hard-hitting coverage that holds officials accountable for the state of the city were not pleased to hear about the layoffs. 對於那些渴望看到逼官員為城市現況負起責任的強烈抨擊報導的人，聽到前述資遣消息並非樂事。 “You need those old-school people because they know what they're doing,” Rosanne Nunziata, a manager at the New Apollo Diner in downtown Brooklyn, said of The Daily News' staff of veteran shoe-leather reporters, many of whom are now pounding the pavement in search of employment. “They know how to sneak in and get their stories, and know how to get witnesses to talk and do their thing.” 布魯克林鬧區「新阿波羅餐館」經理羅珊娜．努齊亞塔說：「你需要這些老派人士，因為他們知道自己在做什麼。」她指的是新聞報本分且資深的記者，這些人中有不少正在路上奔走著找工作。「他們知道如何潛入並取得新聞，也知道如何讓目擊者開口，做好他們的工作。」 The New York Post, The Daily News' longtime rival for tabloid dominance, has seen its circulation plummet, too. Rupert Murdoch, whose News Corp. owns The Post, has long tolerated the paper's unprofitability, but there may come a time when his successors have far less stomach for red ink. 每日新聞報的長期對手，爭奪八卦小報霸主地位的紐約郵報，發行量也持續大跌。擁有紐約郵報的新聞集團老闆魯柏．梅鐸，長期容忍這家報紙未能獲利。但是也許有一天，他的接班人對赤字的容忍度會小得多。 Source article: https://paper.udn.com/udnpaper/POH0067/330084/web/ Next Article Topic: Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen. 「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。 Next Article Topic: New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」 The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement. 歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」 Next Article Topic: Looking Back on 100 Years of New York City Drinking Culture, From Gritty to Elegant The history of drinking in America goes straight through the heart of New York. As with so many aspects of the city, that history has run from gritty to stylish and back again. 美國的飲酒歷史直接穿越紐約的心臟，就像這座城市的許多方面一樣，這段歷史經歷了從粗獷到風雅，再回到當初的過程。 For generations, taverns and saloons were largely places for men to gather, drink, gamble and chew tobacco. Those places could be discerning, as with Fraunces Tavern, a still-existent bar patronized in the 18th century by the likes of George Washington and his soldiers, or more suited to the average Joe, like McSorley's Old Ale House, which opened in the mid-19th century and, until 1970, admitted only men. 數世代以來，酒館和酒吧大多是男人聚集、喝酒、賭博與嚼菸草的地方。這些地方可能是比較有品味的，像是18世紀喬治華盛頓和他旗下軍人經常光顧、至今依然存在的弗朗西斯酒館，也可能是更適合一般人的，像是19世紀中葉開業，且在1970年前只接待男性的麥克索利酒吧。 By the time McSorley's had opened, many American bartenders had made a a of inventing what we now think of as craft cocktails. The atmosphere at these locales was often hostile and crude.Prohibition changed all that. The idea of bars as hospitable, welcoming spaces gained traction when liquor sales became illegal. 當麥克索利開業時，許多美國酒保已具備發明現今所謂精調雞尾酒的專長。這些地方的氣氛常常是不友善而且粗魯的。 With the advent of speak-easies, owners and bartenders suddenly had a new clientele: women. The social appeal of speak-easies pulled them into new and vibrant communal spaces. Alongside the new customers came bar stools, live jazz and a new breed of cocktails. 禁酒令改變了這一切。當賣酒變成非法時，酒吧是個好客、歡迎人的場所的想法才流行起來。隨著地下酒吧的出現，業主和酒保突然有了一個新的客群：婦女。地下酒吧的社會吸引力將她們拉進新的、充滿活力的公共空間。除了新客群，還出現了酒吧高腳凳、現場爵士樂與新一代雞尾酒。 Despite the end of Prohibition in 1933, these changes to New York's drinking culture endured, opening up the cocktail scene to a broader audience. 禁酒令雖於1933年廢止，紐約飲酒文化的這些變化卻持續了下來，將雞尾酒的舞台向更廣泛的觀眾開放。 By the 1960s and into the ‘80s and ‘90s, bar culture in New York had become as varied and textured as the city itself. Cocktail bars got yet another revival at the Rainbow Room, where Dale DeGroff took over the drinks program. In the Village, the Stonewall Inn and others became centers for gay culture, while uptown venues like the Shark Bar attracted a mostly African-American clientele. 到了1960年代並進入1980和1990年代，紐約的酒吧文化已變得跟城市本身一樣多采多姿。 雞尾酒酒吧在戴爾．第格洛夫接管酒單的彩虹廳又迎來一次流行。在紐約格林威治村，石牆酒吧等處所成了同性戀文化的中心，而鯊魚酒吧等曼哈頓上城場所則吸引了以非洲裔美國人為主的客群。 Today, despite an unfortunate turnover rate, modern New York cocktail bars are doing their best to foster a sense of community and hospitality. 現今，儘管翻桌率很低，但現代的紐約雞尾酒酒吧正盡最大努力營造一種社群意識和好客氣氛。 It's this spirit that an editorial writer for The Brooklyn Eagle captured in an 1885 column (quoted by David Wondrich in his book “Imbibe”). “The modern American,” the paper observed, “looks for civility and he declines to go where rowdy instincts are rampant.” 這正是《布魯克林鷹報》一位主筆1885年在專欄中提到的精神（大衛·旺德里奇在所著《飲酒》一書中引用了這段文字）。該報評論道：「現代美國人追求文明有禮，他拒絕去那些粗暴本能猖獗的地方。」 But American bars are not by definition civil. Luckily, it's as easy to find your watering hole fit today as it was a century ago. 但從定義上說，美國酒吧並非文明的。幸運的是，今天很容易找到適合你的酒吧，跟一個世紀前一樣。Source article: https://paper.udn.com/udnpaper/POH0067/335069/web/

Long time friend and wanna-be male model Travis Tucker joins Chris and Drew on this episode of the Good Bottle Podcast. Dope Follows: Instagram - @DrMarkHyman @Just_tuck_it Books - "The New Craft of the Cocktail" by Dale Degroff, "Cocktail Codex" Dave Kaplan Video Game - Dreamland valley --- Send in a voice message: https://podcasters.spotify.com/pod/show/goodbottlepodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/goodbottlepodcast/support

This weeks guest is Christen LaRochelle. A professional booze hustler for over 20 years, Christen started working in the restaurant and hospitality industry at 13 years old and segued those skills into a career in the wine and spirits supply and distribution world. Today, you'll find Christen managing a portfolio of fine wine and craft spirits in the Northeast and regularly leading educational events for consumers and trade partners alike. In her spare time, Christen is attempting to validate the money she spent on her journalism degree by producing and hosting a wine and spirits podcast, called The Booze Hustle where she has interviewed guests like actor John Malkovich, bartending legend Dale Degroff and winemakers like Master of Wine, Nova Cadamatre. Christen has advanced certifications in wine (WSET 3) and is in the process of obtaining her advanced spirits certification. Links The Booze Hustle - Apple Podcasts The Booze Hustle - Spotify @theboozehustle @sugarrunbar @babylonsistersbar @the_industry_podcast email us: info@theindustrypodcast.club Podcast Artwork by Zak Hannah zakhannah.co

Move Free益節--母親節限時優惠【Podcast聽眾隱藏福利】熱銷UC-II迷你錠禮盒現省$200還享免運快速到貨及滿額贈活動點擊連結搶購，只到5/6！https://link.fstry.me/3Lp6571 母親節禮物還沒準備好嗎？就送媽媽維持靈活及健康的好物吧！益節美國原裝進口，官網品質有保證 —— 以上為 Firstory DAI 動態廣告 —— 歡迎留言告訴我們你對這一集的想法： https://open.firstory.me/user/cl81kivnk00dn01wffhwxdg2s/comments Topic: Newspapers in New York, Like Their Readers, Are Vanishing Kenny Hospot is in some ways a typical reader of The Daily News. He's a construction worker from Queens who's lived in the city most of his life. He always liked reading the comics and the horoscope in The News. 就某些方面而言，肯尼．霍斯帕堪稱每日新聞報的典型讀者。他是紐約市皇后區的一個建築工人，這一生大多數時間都住在這個城市。他一向愛看該報的漫畫和星座運勢。 How long since he last bought a copy of the paper? Hospot laughed. “I would say like 15 years.” 他上一次買這份報紙是多久之前？霍斯帕笑了，「我看大概有15年了吧。」 Kamel Brown is another archetypal customer for New York's Hometown Newspaper, as The Daily News styles itself. He's a maintenance worker for the Metropolitan Transportation Authority. He's 55 years old. He grew up buying the paper for his grandmother in Brooklyn. “When she was finished reading it, I'd pick it up, flip back and start with the sports,” Brown said. 對於自我定位為紐約家鄉報紙的每日新聞報，凱默．布朗是另一種典型讀者。他是都市交通局的維修工人，55歲。他在布魯克林區的成長過程中，常幫祖母買這份報紙。布朗說：「她看完後，我會拿過來，翻回去，從運動版開始看。」 He doesn't remember the last time he bought it. When he paged through a copy at a friend's home this past week, he was unimpressed. 他不記得上次買這份報紙是何時。過去這一周的某日他在友人家翻閱一分報紙時，很無感。 Tristan Dominguez, on the other hand, is still a big Daily News fan. “It's the only place you see anything local,” Dominguez said at a bodega in Washington Heights, where a stack of papers sat behind the counter. 另一方面，崔斯坦．多明奎茲仍是新聞報的大粉絲。「這是你唯一能看到在地新聞的地方。」多明奎茲在華盛頓高地的一家雜貨店內說，櫃檯後方有一大疊報紙。 He reads the paper mostly online and through Twitter. 他大多數是上網或透過推特看這份報紙。 All of this helps explain why there was an air of inevitability about the news Monday that the organization was laying off half its editorial staff. 這些例子亦可說明，當這家報社決定資遣編輯部一半員工的消息周一（7月23日）傳出時，為何外界會覺得此事似難避免。 Once upon a time, The Daily News sold more than 2 million papers a day. Now its circulation is only about a tenth of that, and the paper's non-hometown owner, the Chicago-based media company Tronc, which bought the paper in 2017, does not have the patience for non-profitability that the prior owner, Mort Zuckerman, did. 每日新聞報曾經一天賣出200萬分以上，現在發行量大約只剩十分之一。這家報社的非在地老闆、芝加哥的媒體公司Tronc，2017年買下每日新聞報，對於它未能獲利，並沒有前任老闆莫特．札克曼那般的耐性。 At a cultural moment when the very idea of New York City as a hometown is quickly dissolving, and when most people get their news from some sort of glowing screen, the thirst for local ink is not what it used to be. 在當下這個文化時刻，將紐約市當作家鄉的想法正在快速瓦解，而且大多數人是從某種閃爍的螢幕獲得新聞，對於在地新聞文字報導的渴求已不如以往。 And those who do crave hard-hitting coverage that holds officials accountable for the state of the city were not pleased to hear about the layoffs. 對於那些渴望看到逼官員為城市現況負起責任的強烈抨擊報導的人，聽到前述資遣消息並非樂事。 “You need those old-school people because they know what they're doing,” Rosanne Nunziata, a manager at the New Apollo Diner in downtown Brooklyn, said of The Daily News' staff of veteran shoe-leather reporters, many of whom are now pounding the pavement in search of employment. “They know how to sneak in and get their stories, and know how to get witnesses to talk and do their thing.” 布魯克林鬧區「新阿波羅餐館」經理羅珊娜．努齊亞塔說：「你需要這些老派人士，因為他們知道自己在做什麼。」她指的是新聞報本分且資深的記者，這些人中有不少正在路上奔走著找工作。「他們知道如何潛入並取得新聞，也知道如何讓目擊者開口，做好他們的工作。」 The New York Post, The Daily News' longtime rival for tabloid dominance, has seen its circulation plummet, too. Rupert Murdoch, whose News Corp. owns The Post, has long tolerated the paper's unprofitability, but there may come a time when his successors have far less stomach for red ink. 每日新聞報的長期對手，爭奪八卦小報霸主地位的紐約郵報，發行量也持續大跌。擁有紐約郵報的新聞集團老闆魯柏．梅鐸，長期容忍這家報紙未能獲利。但是也許有一天，他的接班人對赤字的容忍度會小得多。 Source article: https://paper.udn.com/udnpaper/POH0067/330084/web/ Next Article Topic: Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen. 「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。 Next Article Topic: New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」 The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement. 歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」 Next Article Topic: Looking Back on 100 Years of New York City Drinking Culture, From Gritty to Elegant The history of drinking in America goes straight through the heart of New York. As with so many aspects of the city, that history has run from gritty to stylish and back again. 美國的飲酒歷史直接穿越紐約的心臟，就像這座城市的許多方面一樣，這段歷史經歷了從粗獷到風雅，再回到當初的過程。 For generations, taverns and saloons were largely places for men to gather, drink, gamble and chew tobacco. Those places could be discerning, as with Fraunces Tavern, a still-existent bar patronized in the 18th century by the likes of George Washington and his soldiers, or more suited to the average Joe, like McSorley's Old Ale House, which opened in the mid-19th century and, until 1970, admitted only men. 數世代以來，酒館和酒吧大多是男人聚集、喝酒、賭博與嚼菸草的地方。這些地方可能是比較有品味的，像是18世紀喬治華盛頓和他旗下軍人經常光顧、至今依然存在的弗朗西斯酒館，也可能是更適合一般人的，像是19世紀中葉開業，且在1970年前只接待男性的麥克索利酒吧。 By the time McSorley's had opened, many American bartenders had made a a of inventing what we now think of as craft cocktails. The atmosphere at these locales was often hostile and crude.Prohibition changed all that. The idea of bars as hospitable, welcoming spaces gained traction when liquor sales became illegal. 當麥克索利開業時，許多美國酒保已具備發明現今所謂精調雞尾酒的專長。這些地方的氣氛常常是不友善而且粗魯的。 With the advent of speak-easies, owners and bartenders suddenly had a new clientele: women. The social appeal of speak-easies pulled them into new and vibrant communal spaces. Alongside the new customers came bar stools, live jazz and a new breed of cocktails. 禁酒令改變了這一切。當賣酒變成非法時，酒吧是個好客、歡迎人的場所的想法才流行起來。隨著地下酒吧的出現，業主和酒保突然有了一個新的客群：婦女。地下酒吧的社會吸引力將她們拉進新的、充滿活力的公共空間。除了新客群，還出現了酒吧高腳凳、現場爵士樂與新一代雞尾酒。 Despite the end of Prohibition in 1933, these changes to New York's drinking culture endured, opening up the cocktail scene to a broader audience. 禁酒令雖於1933年廢止，紐約飲酒文化的這些變化卻持續了下來，將雞尾酒的舞台向更廣泛的觀眾開放。 By the 1960s and into the ‘80s and ‘90s, bar culture in New York had become as varied and textured as the city itself. Cocktail bars got yet another revival at the Rainbow Room, where Dale DeGroff took over the drinks program. In the Village, the Stonewall Inn and others became centers for gay culture, while uptown venues like the Shark Bar attracted a mostly African-American clientele. 到了1960年代並進入1980和1990年代，紐約的酒吧文化已變得跟城市本身一樣多采多姿。 雞尾酒酒吧在戴爾．第格洛夫接管酒單的彩虹廳又迎來一次流行。在紐約格林威治村，石牆酒吧等處所成了同性戀文化的中心，而鯊魚酒吧等曼哈頓上城場所則吸引了以非洲裔美國人為主的客群。 Today, despite an unfortunate turnover rate, modern New York cocktail bars are doing their best to foster a sense of community and hospitality. 現今，儘管翻桌率很低，但現代的紐約雞尾酒酒吧正盡最大努力營造一種社群意識和好客氣氛。 It's this spirit that an editorial writer for The Brooklyn Eagle captured in an 1885 column (quoted by David Wondrich in his book “Imbibe”). “The modern American,” the paper observed, “looks for civility and he declines to go where rowdy instincts are rampant.” 這正是《布魯克林鷹報》一位主筆1885年在專欄中提到的精神（大衛·旺德里奇在所著《飲酒》一書中引用了這段文字）。該報評論道：「現代美國人追求文明有禮，他拒絕去那些粗暴本能猖獗的地方。」 But American bars are not by definition civil. Luckily, it's as easy to find your watering hole fit today as it was a century ago. 但從定義上說，美國酒吧並非文明的。幸運的是，今天很容易找到適合你的酒吧，跟一個世紀前一樣。Source article: https://paper.udn.com/udnpaper/POH0067/335069/web/ Powered by Firstory Hosting

Previously crowned ‘Best Bar Mentor' in Tales of The Cocktail Spirited Awards and protégé of legendary bartender Dale DeGroff, Julie Reiner joins Tristan to chat about her role as a judge, consultant and mentor and how she has influenced a generation.IN THIS EPISODE:· Julie's early years as a bartender and the people who influenced her.· How she set up some of New York's most legendary bars.· Her role as a mentor – particulary to up and coming bartenders.CONNECT WITH US ON: Sign Up to become a Diageo Bar Academy Member: https://bit.ly/3SFn5X5 Test Your Bar Knowledge With E-Learning: https://bit.ly/3gD7NEU Follow Diageo Bar Academy on Facebook: https://bit.ly/3SHLhba Follow Diageo Bar Academy on Instagram: https://bit.ly/3gMzUBRYou must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo. Hosted on Acast. See acast.com/privacy for more information.

‘Tis the season to discuss an important and controversial holiday cocktail: Eggnog. While the creamy concoction, which does indeed include plenty of eggs, often gets a bad rap, the classic version is incredibly delicious. The real problem? Most folks buy the pre-made supermarket stuff (a reported 135 million pounds of it each year)—and that just won't cut it. To help you fix a bowl of proper Eggnog this holiday season, Fix Me a Drink's acclaimed hosts David Wondrich and Noah Rothbaum chat with legendary bartender Dale DeGroff. He shares his family's famous bourbon Eggnog recipe, as well as his own tips and tricks for making the drink. So put on your favorite holiday sweater and listen to this new episode of Fix Me a Drink. Cheers! Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. So fix yourself a drink and enjoy the show! Please drink responsibly. Podcast Editor Alex Skjong.

Fords Gin was founded in 2012 by drinks industry veteran Simon Ford, on the premise of creating the ultimate gin for use in cocktails.   Now when I initially heard about that concept, my reaction was, how is that different to other gins already on the market?   Aren't they all designed for mixing?   It felt like saying you've created the ultimate frankfurt for use in hot dogs.   Simon sets me straight this episode as he explains the serious R&D that went into Fords Gin using 150 bartender mates as a consultation panel.   Working with 11th-generation distiller Charles Maxwell to balance the botanical recipe, Simon had the bartenders involved in every step, from the liquid to the shape of the bottle. In doing so, they sought to reverse engineer the most practical and versatile cocktail gin in the business.   Many of those same bartenders – including King Cocktail himself, the legendary Dale DeGroff – effectively became ambassadors for Fords when they invested their life savings into the company to get it off the ground.   Fords Gin was sold to Jack Daniel's owner Brown-Forman in 2019, but there were plenty of moments where Simon questioned his decision to leave a cushy job at Pernod Ricard for the risky pursuit of spirits entrepreneur.   It's an unglamorous tale of sleeping on couches, indirect budget flights, constantly running out of money and – at one stage – almost losing the business altogether. This is a special episode of Drinks Adventures, created in partnership with Fords Gin.   Settle in as we hear about Simon's exhilarating and exhausting journey, plus his insights on the cocktail renaissance and gin's crazy evolution over the last decade.

Today's episode is brought to you by a handful of my patrons: Drew, Jenine, and Leslie. You can read more about the benefits they're enjoying here. Follow Ryan and J. Rieger & Co. The first place Ryan mentions working is Pierpont's. This is where he had both a terrible and life-changing Sazerac. He mentions ingredients like Peychaud's, Old Overholt, and Grand Absenté.He mentions Mr. Boston cocktail books as well as Dale Degroff's The Craft of the Cocktail.Ryan talks about visiting bars like Milk & Honey (New York) and Chicago establishments The Violet Hour and Drawing Room.He mentions bartenders Sasha Petraske and Charles Joly. People mentioned involved in launching J. Rieger & Co include Andy Rieger, Steve Olson, and Dave Pickerell. Places Ryan has opened include Manifesto and The Rieger (both are now closed) as well as The Hey! Hey! Club and his newer sprawling J. Rieger & Co distillery, bar, and more. Rieger's Kansas City Whiskey is made unique by having a small percentage of oloroso sherry make up the total. He also mentioned their Caffé Amaro.When I asked him about menus he loved he mentioned The Violet Hour, Pouring Ribbons (now closed), and The Aviary.Special thanks to Chris Bay for production and editing support. 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

Industry legend Dale Degroff joins us today for a wide-ranging exploration of the 50/50 Martini. We discuss the evolution of this cocktail over the course of the last 150 years, and examine the evolution of the spirits category at large. Listen on or read below to discover Degroff's 50/50 Martini recipe — and don't forget to subscribe! Dale Degroff's 50/50 Martini Recipe Ingredients - 1 ½ ounce Old Tom Gin or Old Duff Genever - 1 ounce Cocchi Vermouth di Torino - ½ ounce Dolin Dry vermouth - 1 dash Dale Degroff's Aromatic Bitters Garnish: orange twist (optional) Preparation 1. Combine all ingredients in a mixing glass with ice. 2. Stir until well chilled and strain into a chilled Nick & Nora glass. 3. Garnish with an optional orange twist. See acast.com/privacy for privacy and opt-out information.

Lynnette (Twitter, Instagram) got her start at the Flatiron Lounge. She has worked in many capacities across the industry and most recently ran the bar program at the Llama Inn and Llama San. Alongside bartender Ivy Mix, she co-founded Speed Rack, an all-female high-speed bartending competition designed to highlight up-and-coming women and raises money for breast cancer. She is the head of education for Bar Convent Brooklyn and is one of two bartenders featured on Masterclass, the other being Ryan Chetiyawardana (aka Mr. Lyan). In 2021, Lynnette was voted "the bartender's bartender" at The World's 50 Best Bars award show. Industry resources: Restaurant Workers' Community Foundation, Another Round Another Rally, Southern Smoke, USBGPisco varietals: Capurro, Macchu Pisco & La diablada, SUYOPisco cocktails: Pisco Sour, Pisco PunchPeople mentioned: Kelsey Ramage on art and design, Amanda Elder on digital menus, Dale Degroff, David Wondrich, Audrey Saunders, Julie Reiner, Gaz Regan. Terms you may not know: Grappa (an Italian grape-based wine), Shochu (a Japanese spirit that can be made from a host of items like sweet potato, barley, rice, and more), Bacanora (an agave distillate from the Mexican state of Sonora), Sotol (a distillate from a plant called the desert spoon. While the plant is not part of the agave family, it's flavor can be mistaken for a mezcal). Barrel aging cocktails 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

Topic: Newspapers in New York, Like Their Readers, Are Vanishing   Kenny Hospot is in some ways a typical reader of The Daily News. He's a construction worker from Queens who's lived in the city most of his life. He always liked reading the comics and the horoscope in The News. 就某些方面而言，肯尼．霍斯帕堪稱每日新聞報的典型讀者。他是紐約市皇后區的一個建築工人，這一生大多數時間都住在這個城市。他一向愛看該報的漫畫和星座運勢。 How long since he last bought a copy of the paper? Hospot laughed. “I would say like 15 years.” 他上一次買這份報紙是多久之前？霍斯帕笑了，「我看大概有15年了吧。」 Kamel Brown is another archetypal customer for New York's Hometown Newspaper, as The Daily News styles itself. He's a maintenance worker for the Metropolitan Transportation Authority. He's 55 years old. He grew up buying the paper for his grandmother in Brooklyn. “When she was finished reading it, I'd pick it up, flip back and start with the sports,” Brown said. 對於自我定位為紐約家鄉報紙的每日新聞報，凱默．布朗是另一種典型讀者。他是都市交通局的維修工人，55歲。他在布魯克林區的成長過程中，常幫祖母買這份報紙。布朗說：「她看完後，我會拿過來，翻回去，從運動版開始看。」 He doesn't remember the last time he bought it. When he paged through a copy at a friend's home this past week, he was unimpressed. 他不記得上次買這份報紙是何時。過去這一周的某日他在友人家翻閱一分報紙時，很無感。 Tristan Dominguez, on the other hand, is still a big Daily News fan. “It's the only place you see anything local,” Dominguez said at a bodega in Washington Heights, where a stack of papers sat behind the counter. 另一方面，崔斯坦．多明奎茲仍是新聞報的大粉絲。「這是你唯一能看到在地新聞的地方。」多明奎茲在華盛頓高地的一家雜貨店內說，櫃檯後方有一大疊報紙。 He reads the paper mostly online and through Twitter. 他大多數是上網或透過推特看這份報紙。 All of this helps explain why there was an air of inevitability about the news Monday that the organization was laying off half its editorial staff. 這些例子亦可說明，當這家報社決定資遣編輯部一半員工的消息周一（7月23日）傳出時，為何外界會覺得此事似難避免。 Once upon a time, The Daily News sold more than 2 million papers a day. Now its circulation is only about a tenth of that, and the paper's non-hometown owner, the Chicago-based media company Tronc, which bought the paper in 2017, does not have the patience for non-profitability that the prior owner, Mort Zuckerman, did. 每日新聞報曾經一天賣出200萬分以上，現在發行量大約只剩十分之一。這家報社的非在地老闆、芝加哥的媒體公司Tronc，2017年買下每日新聞報，對於它未能獲利，並沒有前任老闆莫特．札克曼那般的耐性。 At a cultural moment when the very idea of New York City as a hometown is quickly dissolving, and when most people get their news from some sort of glowing screen, the thirst for local ink is not what it used to be. 在當下這個文化時刻，將紐約市當作家鄉的想法正在快速瓦解，而且大多數人是從某種閃爍的螢幕獲得新聞，對於在地新聞文字報導的渴求已不如以往。 And those who do crave hard-hitting coverage that holds officials accountable for the state of the city were not pleased to hear about the layoffs. 對於那些渴望看到逼官員為城市現況負起責任的強烈抨擊報導的人，聽到前述資遣消息並非樂事。 “You need those old-school people because they know what they're doing,” Rosanne Nunziata, a manager at the New Apollo Diner in downtown Brooklyn, said of The Daily News' staff of veteran shoe-leather reporters, many of whom are now pounding the pavement in search of employment. “They know how to sneak in and get their stories, and know how to get witnesses to talk and do their thing.” 布魯克林鬧區「新阿波羅餐館」經理羅珊娜．努齊亞塔說：「你需要這些老派人士，因為他們知道自己在做什麼。」她指的是新聞報本分且資深的記者，這些人中有不少正在路上奔走著找工作。「他們知道如何潛入並取得新聞，也知道如何讓目擊者開口，做好他們的工作。」 The New York Post, The Daily News' longtime rival for tabloid dominance, has seen its circulation plummet, too. Rupert Murdoch, whose News Corp. owns The Post, has long tolerated the paper's unprofitability, but there may come a time when his successors have far less stomach for red ink. 每日新聞報的長期對手，爭奪八卦小報霸主地位的紐約郵報，發行量也持續大跌。擁有紐約郵報的新聞集團老闆魯柏．梅鐸，長期容忍這家報紙未能獲利。但是也許有一天，他的接班人對赤字的容忍度會小得多。 Source article: https://paper.udn.com/udnpaper/POH0067/330084/web/   Next Article   Topic: Dumplings tempt New Yorkers with pizza, peanut butter flavors - and no human contact New Yorkers can now get their dumpling fix from an automat with no human contact, and the adventurous can order flavors ranging from pepperoni pizza to peanut butter and jelly. 紐約客現在可由一套不需要與人接觸的自動販賣機為他們料理餃子，喜歡嘗試新鮮的人可從義式臘腸披薩到花生醬、果醬等口味中選購。 While the Brooklyn Dumpling Shop in the city's East Village offers traditional pork and chicken bite-sized treats, chicken parm or Philly cheesesteak are also on the menu. 位於這座城市東村的布魯克林餃子店，提供一口大小的傳統豬肉、雞肉餡點心，菜單上也有焗烤雞肉，或是費城牛肉起司三明治。 Spurred by the pandemic and technology advances, the Brooklyn Dumpling Shop is delivering food via automat 24 hours a day, seven days a week. 在這場疫情以及科技進步的帶動下，布魯克林餃子店正透過自動販賣機，全年無休24小時出餐。 "Embrace technology, because technology is something that has to be embraced by hospitality（business）to thrive," said the shop's owner Stratis Morfogen. 「擁抱科技，因為餐旅（業）要蒸蒸日上，就得擁抱科技」，店老闆史特拉狄斯．摩佛根說。   Next Article   Topic: New York lawmakers pass bill allowing gender-neutral "X" option in govt documents 紐約州議員通過法案 允許政府文件中可選擇中立性別「X」   The New York state assembly has passed a bill that would allow people who do not identify as either male or female to use "X" as a marker to designate their sex on drivers' licenses. 紐約州議會通過一項法案，允許認為自己既不是男性也不是女性的民眾，在駕照上標記其性別為X。 The new marker would help transgender, nonbinary and intersex individuals' identity be recognized in government documents, according to a statement from Assembly Speaker Carl Heastie and Assembly member Daniel O'Donnell. 根據州眾議院議長希斯堤和州眾議員歐唐納發出的聲明，這項新註記會有助於跨性別、非二元性別和雙性人的性別認同，獲得政府文件承認。 "The provisions in this bill will make life safer, reduce the stigma and affirm the identities for so many of our friends and neighbors," O'Donnell said in the statement. 歐唐納在聲明中說，「這項法案中的該項條文，將讓人生活更安全，減少污名，並且確認我們廣大鄉親朋友的身分認同。」   Next Article   Topic: Looking Back on 100 Years of New York City Drinking Culture, From Gritty to Elegant   The history of drinking in America goes straight through the heart of New York. As with so many aspects of the city, that history has run from gritty to stylish and back again. 美國的飲酒歷史直接穿越紐約的心臟，就像這座城市的許多方面一樣，這段歷史經歷了從粗獷到風雅，再回到當初的過程。 For generations, taverns and saloons were largely places for men to gather, drink, gamble and chew tobacco. Those places could be discerning, as with Fraunces Tavern, a still-existent bar patronized in the 18th century by the likes of George Washington and his soldiers, or more suited to the average Joe, like McSorley's Old Ale House, which opened in the mid-19th century and, until 1970, admitted only men. 數世代以來，酒館和酒吧大多是男人聚集、喝酒、賭博與嚼菸草的地方。這些地方可能是比較有品味的，像是18世紀喬治華盛頓和他旗下軍人經常光顧、至今依然存在的弗朗西斯酒館，也可能是更適合一般人的，像是19世紀中葉開業，且在1970年前只接待男性的麥克索利酒吧。 By the time McSorley's had opened, many American bartenders had made a a of inventing what we now think of as craft cocktails. The atmosphere at these locales was often hostile and crude.Prohibition changed all that. The idea of bars as hospitable, welcoming spaces gained traction when liquor sales became illegal. 當麥克索利開業時，許多美國酒保已具備發明現今所謂精調雞尾酒的專長。這些地方的氣氛常常是不友善而且粗魯的。 With the advent of speak-easies, owners and bartenders suddenly had a new clientele: women. The social appeal of speak-easies pulled them into new and vibrant communal spaces. Alongside the new customers came bar stools, live jazz and a new breed of cocktails. 禁酒令改變了這一切。當賣酒變成非法時，酒吧是個好客、歡迎人的場所的想法才流行起來。隨著地下酒吧的出現，業主和酒保突然有了一個新的客群：婦女。地下酒吧的社會吸引力將她們拉進新的、充滿活力的公共空間。除了新客群，還出現了酒吧高腳凳、現場爵士樂與新一代雞尾酒。 Despite the end of Prohibition in 1933, these changes to New York's drinking culture endured, opening up the cocktail scene to a broader audience. 禁酒令雖於1933年廢止，紐約飲酒文化的這些變化卻持續了下來，將雞尾酒的舞台向更廣泛的觀眾開放。 By the 1960s and into the ‘80s and ‘90s, bar culture in New York had become as varied and textured as the city itself. Cocktail bars got yet another revival at the Rainbow Room, where Dale DeGroff took over the drinks program. In the Village, the Stonewall Inn and others became centers for gay culture, while uptown venues like the Shark Bar attracted a mostly African-American clientele. 到了1960年代並進入1980和1990年代，紐約的酒吧文化已變得跟城市本身一樣多采多姿。 雞尾酒酒吧在戴爾．第格洛夫接管酒單的彩虹廳又迎來一次流行。在紐約格林威治村，石牆酒吧等處所成了同性戀文化的中心，而鯊魚酒吧等曼哈頓上城場所則吸引了以非洲裔美國人為主的客群。 Today, despite an unfortunate turnover rate, modern New York cocktail bars are doing their best to foster a sense of community and hospitality. 現今，儘管翻桌率很低，但現代的紐約雞尾酒酒吧正盡最大努力營造一種社群意識和好客氣氛。 It's this spirit that an editorial writer for The Brooklyn Eagle captured in an 1885 column (quoted by David Wondrich in his book “Imbibe”). “The modern American,” the paper observed, “looks for civility and he declines to go where rowdy instincts are rampant.” 這正是《布魯克林鷹報》一位主筆1885年在專欄中提到的精神（大衛·旺德里奇在所著《飲酒》一書中引用了這段文字）。該報評論道：「現代美國人追求文明有禮，他拒絕去那些粗暴本能猖獗的地方。」 But American bars are not by definition civil. Luckily, it's as easy to find your watering hole fit today as it was a century ago. 但從定義上說，美國酒吧並非文明的。幸運的是，今天很容易找到適合你的酒吧，跟一個世紀前一樣。Source article: https://paper.udn.com/udnpaper/POH0067/335069/web/

You're listening to “From the desk of Alicia Kennedy”, a food and culture podcast. I'm Alicia Kennedy, a food writer based in San Juan, Puerto Rico. Every week on Wednesdays I'll be talking to different people in food and culture, about their lives, careers and how it all fits together and where food comes in.Today, I’m talking Robert Simonson, a contributing cocktail writer at the New York Times, Punch, and other outlets. He’s the author of many cocktail books, including one of my favorites, A Proper Drink: The Untold Story of How a Band of Bartenders Saved the Civilized Drinking WorldWe discussed how he went from theater critic to cocktail writer, the methodology behind 2016’s A Proper Drink, launching his newsletter The Mix, and the non-alcoholic beverage scene.Alicia: Thank you so much for being here, Robert.Robert: Oh, it's my pleasure.Alicia: Can you tell me about where you grew up and what you ate?Robert: Yes, I grew up in a small farming community in Wisconsin. It had the name Eagle with about 395 people in it. And my parents had moved there for a change of pace and their lifestyle, and we lived on a working farm. So my mother had a huge vegetable garden and my father raised pigs and other animals, so I kind of grew up knowing where all the food came from, all the vegetables came from our garden, all the meat that was in the large freezer in the basement, had once been living on our land, and we sent it away to a butcher and it came back. So I guess this kind of gave me a sort of a trusting attitude towards food, which is perhaps not well founded or well founded and how you look at it. I was very lucky in that respect. My mother was a good cook. She made a lot of, you know, home meals, mainly Germanic, the kinds of things that you would get in Wisconsin. And of course, you know, you eat a lot of cheese out there; you eat a lot of bratwurst. One thing we did every summer that I did not realize was special until the last ten years is, we took one of our pigs and we roasted it whole over a spit and we invited all the family over and we had this day-long pig roast. I think at the time as a kid, I probably thought it was pretty gross. But now of course, you know, that's, that's a very cool thing to have.Alicia: [Laughs] Well, when did you end up coming to New York then?Robert: I came to New York in 1988. I came here to go to graduate school at Hunter College.Alicia: Nice. And what did you study? Did you study journalism?Robert: I had studied journalism and English Literature at Northwestern University in the Chicago area. And I came here with the quixotic idea of getting a master's degree in dramatic criticism, which is not, you know, a going concern, not a way to make a living. But that's what I wanted to do. I really wanted to be a drama critic. My family is a theater family; they're a group of actors, directors and designers. I've… I've always been a writer, I knew I would be a writer from the age of 11, or 12. So that seemed what my role should be, although later on, I tried playwriting as well.Alicia: What did you take from dramatic criticism that now sustains you as a cocktail writer? Because you really, you've spent most of your career writing about cocktails, right?Robert: Yes, about 16 years writing about cocktails. There was a brief interval with wine, and before that, 15 or 18 years writing about theater. At first, I didn't see the parallels, but then they were very clear and right in front of me. Obviously, the bartenders behind the bar, many of them are former actors or current actors, but they are all performers, they are on a stage, we are looking at them, we are evaluating their performance, enjoying the show. The theater has a long and rich history, I always like the historical aspect if anything. And cocktails have been around for a long time, more than 200 years. So there was that history to dig into. There are a lot of traditions and superstitions; there are a lot of rituals surrounding both theater and the bar. So there's actually quite a lot between the two. And now… now in retrospect, I can see why I would have made what would seem like a very unorthodox career transferred from theater to cocktails.Alicia: How did that transition happen? What got you actually started in writing about wine and cocktails and going more in that direction? Robert: I think after about 20 years of writing about the theater, I was, quite frankly, burnt out. The theater is a very small world, even in New York, and I felt I had written all the stories I had interviewed all the people I… I hadn't seen all the plays, but I'd seen hundreds upon thousands of plays. And I thought to myself, you know, does a person have to do the same thing their entire life? I knew I had to write but I was… I was tired of writing about theater. And I just looked around, like I said, I did wine for a while. I was always fascinated with wine. I educated myself and wrote about that for a while. But then I found out that the wine world is kind of stuffy, frankly. And also there were… there wasn't a lot of opportunity there. The people who write about wine are quite entrenched, and they don't really open the door for a lot of new people. And then I discovered—this was like 2006, and the cocktail world was just discovering itself, and at least bartenders are reclaiming cocktail history, bringing back all these classic drinks, opening cocktail bars. So I was able to kind of get in on the, you know, so called ground floor on that. I'd always been interested in mixology and cocktails. Again, this was a thing that was in the back of my head, I didn't really realize it. But my parents always, you know, steadfastly honored cocktail hour, my mother drank old fashioneds. My father drank martinis. I'm from Wisconsin; drinking is a big part of the culture. And so I was fascinated with how you put those drinks together and where they came from, and where the names came from, and all that stuff. And so I made that switch and I'm glad I did.Alicia: Well, and your book, A Proper Drink: the Untold Story of How a Band of Bartenders Saved the Civilized Drinking World, is one of my favorites, because it caught me up to date on all these things that I had missed in the cocktail world, and then kind of came into it late. What was the research process for writing that book? Because it really is such a deep and extensive historical record, but also has a real narrative thrust to it as well.Robert: Yes, that was the second cocktail book I wrote, after The Old Fashioned at that point, it was in the middle of the 20 teens, it was about 2014. And I was looking around and having this historical bent in my mind, I was thinking what history is happening right now in the cocktail world, in the bar world. And nobody's really writing it down. I mean, they're writing it down piecemeal, article by article, but they're not taking the broad view…long view. And part of what we were all doing as cocktail writers was trying to rediscover the past because it hadn't been written down very well. So we were going back, like, who were the bartenders who created these cocktails? Why do we drink martinis? Why do we drink old fashioneds? How do you make them all that kind of stuff? So I thought, Well, let's not, let's not go through that again… let's write it all down while everyone's around, and everyone's alive, and the bars are still alive. And you can interview everyone. I went to 10 Speed Press, which is my publisher, and they thankfully took the idea I was… I was happy and surprised. And then, of course, I had the task in front of me, which was a daunting task. And so I interviewed more than 200 people in several countries, a few continents. It was just a matter of doing one after another.You just couldn't look at the entirety. So you started with one interview. And then it went on, I think I interviewed Dale DeGroff first, who seemed like the perfect choice for the first interview. And at this point, I had been writing about cocktails for about eight years, so I knew all the players and they trusted me when I interviewed them before and wrote about them. They knew that I wouldn't do a disservice to them or the history or this culture. I did the interviews and I think it took about a year and a half to do all the interviews. Then of course, you have to transcribe the interviews, which is absolute torture; it took so much time. And you know, just thinking about it right now, I'm exhausted. I could not… I can tell you right now, I could not do that again.If you… if you had given me this book contract today, I could not do it. It's just too tiring. It's the hardest thing I ever did. But I'm glad I did it and I'm glad I did it at the time I did because as you know, some of the major characters in that book are no longer with us. So I got to talk to them. But while they… they were still here.Alicia: Right, and, you know, there is a quote from Giuseppe Gonzalez at the start of chapter nine that ever since I read the book, I think about this quote all the time. But he said when you think of the classical bartender, it's always a tall white guy with a funny mustache. And he goes on to say how that erases people like him, Audrey Saunders, Julie Reiner. And that's been a real guiding point for me, but, you know, how have you tried in your work to kind of write the modern history of cocktails, not just in that book, but in your… in your journalism that you do, really do a justice to how diverse this… this job is really, and how diverse you know, the world of cocktails is. There's cocktail bars literally everywhere now in the whole world where they're all doing different things.Robert: Yes, yes. That's a great quote by Giuseppe, that moment. Giuseppe was always a good interview, he was always very unguarded, and candid. And the moment I heard that, I thought, Well, that's gold. That's going in the book. Alica: Yeah. [Laughs]Robert: And there's a reason I started a chapter with it, I knew it was a good quote. And it was an accurate quote; he was absolutely right. Happily, this world is becoming a more diverse world. I don't think it was when the craft cocktail movement began. All the people in it were just so excited about what was happening that bartenders were being respected again and cocktails were being made well again and seen as the liquid equivalent of what was going on in the kitchen. It was just this sense of discovery that they weren't necessarily looking around and aware of whatever inequities were right within the community. And they were, quite frankly, the same inequities that you see in every other field of enterprise, and achievement. One of the good things, I think, that has happened over the past two or three years is, the cocktail community has begun to recognize that and try to correct that. Bring more diversity, because it was an overwhelmingly male world, and overwhelmingly white world and these were the people who were interviewed. So I'm just as much at fault as anybody.But, you know, with the #MeToo Movement and the Black Lives Matter Movement, it opened a lot of people's eyes, both within the bar world and the people who cover the bar world. And so you start to reapproach your job, reapproach your assignment and say, like, well, who have I been neglecting? And maybe I should stop interviewing the same people over and over again, and look a little deeper and find someone else, you know, and concentrate on bars that are owned by women, that are owned by people of color, also, to look back into history, and find out those forgotten figures, which were indeed, you know, forgotten, and written out of history. They were there, though. And so it's… it's been our job to tell their stories, bring them back, I still think there's, of course, lots of work to do. Alicia: Well, you know, you recently launched a newsletter called The Mix, which is about drinks, but it's also, you know, a really, really big mix of content and subject matter. So what was your inspiration for going independent right now?Robert: Well, so many things changed during the pandemic, during the past two years, I think, you know, the scales fell from everybody's eyes. You know, what their lives were, what their employment was, what… what the greater culture was. Freelance writers are no different. You know, we fight and scrap and, you know, scrape together our living, you know, day by day. And then something like the pandemic comes along, and like, the scaffolds fall down, and then you realize you have no support whatsoever.Alicia: Right. [Laughs]Robert: It got harder to get assignments. I don't envy, uh, the editors and publishers; they didn't know what to do any more than we knew what to do. But at the same time, you have to make a living. And so I was lucky, because I was working on two book assignments during the pandemic, and that kind of kept me afloat. For much of it. But I knew that I had to reorganize my career to, I don't know, just find a new way to go about the same thing that I was doing. And I, quite frankly, I had never heard of Substack before the pandemic came along, and suddenly, there were lots of articles about Substack, talking about people like you, and people like you became an inspiration. You know, I was looking at what you were doing; you were charting your own territory, you were becoming independent and writing about what you wanted to write about. And that was very appealing to me. And it also allowed me a lot of freedom, because I can choose what I want to write about. I think there used to be a lot more generalists in journalism, who could write a little bit about everything. I've always been pigeonholed: I was pigeon holed as a theater writer and then I was pigeon holed as a cocktail writer. It's kind of a miracle that I actually got out of theater writing, because they… once you're in the box, the editors don't let you out.And I love… don't get me wrong. I love writing about cocktails, and bartenders. It's a very nice box to be in. But it's not the only thing I'm interested in. And now that I have this newsletter, I assigned myself you know, I can write about food, I can write about travel, I can write about regional eating traditions, I can… I can even go back to the theater. I mean, once I left the theater, I sort of burned all those bridges, and they cut me off, you know, no more theater tickets, no more free theater tickets. But now if I choose to, I can. And we've been doing it for six weeks and it's well, you know, it's a tremendous lot of fun. I don't know if you thought… do you find it fun? I find it fun.Alicia: I find it fun, it's… it's interesting. I mean, like you, I like to write about lots of different things. I started out as a writer thinking I'd be a book critic and so my first love is literature. And so I felt like I never got to talk about books anymore when I was a food writer, you know, and then… but even when I was, you know, writing about food, you know, as a freelancer and as some as not really a contributor, any… to any one place, I got to write about tons of different things, but at the same time, you know, people would be like, well, you sort of dabble in this world, but you're more of this world and then someone else would be like you're really of this world but you dabble in this other world like and so it was always this kind of trying to pin you down, always. So that was that… Now, as someone writing for myself and doing more essays and cultural criticism, I get to kind of combine everything that I care about. And I think that the reason I've had a moderate amount of success in this format is that people want that; people want to see, like—people love a voice, obviously; this is why we love art—but also people love to see connections between things, you know, we aren’t all people who just, we just go out to eat, or we just read books, like we all do all of these things. And so it's like, how do all of these things that I care about fit together? And I think that the reason we've seen so many writers really take to doing newsletters is because finally, they have a place to do that without editors saying like, no, you only can do this. And the only places I've found where I'm allowed to do that, at a bigger scale, are like literary places that don't pay well at all. And so, you know, you're doing 3000 words, and doing really what you want to do and like weaving all of these things together, and then you're getting like, you're spending hours and weeks on it, and you're getting not even the equivalent of a month's rent. So at least within the newsletter format, you can kind of set your own boundaries, and trajectory [laughs].Robert: That's right… I mean… that's why I called it The Mix. I struggled with the title. And The Mix, of course, is evocative of mixology. You know, and I know that most people are going to come to the newsletter looking for that drink stuff. But it's also a mixture of material and hopefully are getting… people are getting that, you know that yeah, just like I'm going to get a little bit of this a little bit of that little from Column A, Column B. And, and then they like that, but it's wonderful, removing all those impediments. All those middle people, you know, between you and the reader. It's just wonderful. I will say that I have rather stupidly given myself 100 percent more to do. I write… I write twice as much as I used to and it's a little exhausting sometimes. It's a little overwhelming, because I'm still writing for the same freelance outfits that I did before, and I've still got a book too. But now I have to feed the beast, which is the newsletter.Alicia: Yeah, no, finding that balance is really hard. How have you been? How have you been trying to structure your time these days?Robert: Well, I've settled upon certain days that I post on the newsletter. And so the day before that is all work. You just wake up every day and you know what you have to write that day, and you get it done. The stuff for the newsletter doesn't seem like work, however, it just seems like fun. It seems like something that you're doing for yourself. I mean, I can tell you, most of the things that I write about are things that I would not be allowed to write about anywhere else. And whenever this story has been something that I really care about, and then really passionate about, or, or I'm just having a great time researching, it's never work.Alicia: Right now is an interesting moment, though, in the cocktail world, like, how are you feeling about the rise of the nonalcoholic beverage and spirit and why? And you know, how is that? How is that fitting into your work? How is the, I would say, the rise of sobriety influencers as well—it's become a really interesting time to talk about drinking at all, because I don't know if you've found this, because people are really in a strange moment in their relationship with alcohol. How have you been experiencing this? Robert: Yeah, that's been an interesting trend and it's been going on for a few years. It was… it started before the pandemic came along but it was kind of pushed along by the pandemic. And we started out with low ABV drinks. I kind of think a lot of these things are often pushed by the bartenders themselves. I mean, we perhaps think that we're choosing our own drinking trends, but the person behind the bar decides what's on the list or what they're going to serve. And, you know, it could very well be you could argue that a lot of these people in the cocktail industry, perhaps overindulged for the first decade of this movement, and then they thought they took a, they took an appraisal of their life and said, I better take a few more steps back here, because this party can’t go on indefinitely. So they started drinking low ABV drinks. And then maybe some of them were actually quite a few of them stopped drinking altogether. And they said, okay, how can I have a good time in a bar if I'm not having an alcoholic cocktail? So they've come up with the low ABV drinks.That's been interesting to see during the pandemic. There was a real swing toward the beginning. We were all in shock, and we're just trying to comfort ourselves. So there was a lot of overdrinking. And then after six months, it was like, okay, let's not drink at all. So it's just, it was a swinging from extremes. I quite honestly did not know how to approach the subject for some time. Because I have schooled myself on the history of cocktails and cocktails are alcoholic drinks. And that's how they were invented. That's how they were made. And the world of the bar—for much of the bar’s history was a place where you drink spirits, or beer, or wine, or whatever. And to a certain extent, I wondered if non-alcoholic drinks weren't better covered by food writers? Because I just kind of thought of them as soft drinks, you know? So maybe this should be written about by somebody other than me. But lately, I've begun to take them more seriously, look at them more closely. My wife recently decided to stop drinking for a while and so it became important to find good things to drink. And so I had to go out and she had to go out and find what were they offering in terms of non-alcoholic spirits? Every time we went to a bar, she would order the non-alcoholic option. And of course, I tasted all these, and then you, you come to find, you know, what are the faults with these things? Where are the good ones? Who's doing it well? Who’s doing it badly? Where do we have to improve? And I now see, one of the most important aspects of the genre. I think, to a certain extent, these things can only be made as well as they can be made, but I think the more important role they play is that they invite everybody into the bar. So everyone comes in the bar, everyone gets their special drink, they're comfortable, they have a good time, and they can hang out together, as opposed to hanging out in separate places. So I like the social aspect of it that has changed things in recent years.Alicia: For sure. And you know, I'm not in New York anymore, so I feel very detached from what's going on. So now that we're kind of coming out of, I don't know, I feel like I don't want to say we're post-pandemic, of course, but I do want to say we're coming into a new phase, I guess, of the pandemic. And so, what's exciting about bars right now in New York, where are you finding excitement?Robert: Well, bars have had to reinvent themselves in so many ways. We lost a lot of great bars during the pandemic here in New York, and the other ones have struggled mightily. I'm sure that they're still reeling. Actually, I think it… is it today, or was it yesterday that they lifted the vaccination requirements at restaurants and bars, which I personally think is a mistake. But that's how it is now and so they're gonna have to struggle with that as well. How are they changing, what's exciting? Right now, everyone's just so excited to go back out again and there are a lot of new bars opening, obviously, almost no new bars open for almost a two-year period. And now there's a kind of flood of them. And so there are conventional stories to cover, as there used to be. I think the smart bars are trying to figure out how to do business differently and better, because they realized their relationship with the government was broken… their relationship with City Hall, their relationship with customers was based on a lot of perhaps unhealthy assumptions and habits. Changes in how they deliver the menu. I've seen in real time, they offer a lot more non -alcoholic drinks, like we were talking about. It's been a big wake-up call. I don't think running a bar is—well, it never was really a carefree enterprise… running a bar is really, really hard. But I think there are more worries now. And it's just, it's also too early. Somehow after going through the pandemic, it feels frivolous and a disservice to talk about drinking trends. Like, you know, blue drinks are hot, you know, yeah, who cares? You know, we've got bigger fish to fry. You know, there are a lot more important things to write about.Alicia: Well, that's actually really exciting to hear, because I can't wait to see what does change about… about cocktail writing and bar writing now that we've been through this and restaurant writing as well, because I think, yeah, when when you read a piece that kind of ignores all this context that we now have spent two years mired in, it feels very out of touch. And so like, how are people going to get back in touch with the audience? Is the audience going to be okay with talking about different things like labor issues, and you know, the policies that affect bars and restaurants, etc., etc.? So, it's going to be an interesting time for sure. So I usually ask people if cooking is a political act for them. Do you cook a lot?Robert: I do cook a lot, and I cooked a hell of a lot during the pandemic. I'm pretty good. Alicia: For you, is cooking a political act, then?Robert: Well that’s a good question. On one level, it's not because most of the time I'm cooking for my wife, or my son or my stepson. And so it's just a loving act, you know, a family act, but you do choose what you want to cook. I'm lucky enough to get a lot of cookbooks coming through the mail from 10 Speed Press and Clarkson Potter. And so I've been looking more at cookbooks of cultures that I'm unfamiliar with, or written by people of color and saying like, like, I've never made a dish like this, why don't we try? And so that's been eye opening, and very rewarding. So I guess you could say, in that small way, it's a political act.Alicia: Well, thank you so much for being here today and for chatting with me.Robert: Oh, this has been a pleasure. Thank you so much. This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit www.aliciakennedy.news/subscribe

Opened in 2013 by Northern Irishmen Sean Muldoon and Jack McGarry, New York City's The Dead Rabbit is surely one of the world's most awarded bars.I can't possibly list all the accolades they've picked up over the years, but they include multiple prizes for World's Best Bar at both the prestigious Spirited Awards and the World's 50 Best Bars.The Dead Rabbit is world famous for its Irish coffee. And this episode you'll hear Sean recount the messy incident that put them on the path to perfecting this somewhat neglected cocktail, further inspired by the legendary bartender Dale DeGroff.You may also like:Wine episodes on Drinks AdventuresAlso with us this episode is The Dead Rabbit beverage director Jillian Vose, who explains how the sous vide cooking technique enables the team to serve the Irish cocktail perfectly and consistently every time.And if like me you're based in Sydney, here's a tip. You can try an Irish coffee that's very similar to the Dead Rabbit's at a bar in the city. Jillian visited the Duke of Clarence a few years ago to show them how it's done, and they've since kept up the tradition.Sean, Jack and Jillian have now published the definitive story of the Irish coffee in a new book titled When Whiskey Met Its Match, which sets the record straight that the cocktail was invented by a Northern Irishman, Joe Sheridan.I hope you enjoy about this chat about one of my favourite cocktails. We also talk a bit about Irish whiskey, and the second Dead Rabbit book launching on February 22, called Paddy Drinks.It's a collection of cocktail recipes that Sean hopes will help fuel Irish whiskey's ascendancy in cocktail bars across the world.

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

On this episode of THE COCKTAIL GURU PODCAST, brought to you by Glenfiddich Single Malt Scotch Whisky, Dale DeGroff, aka "King Cocktail," widely considered the spiritual godfather of the craft cocktail renaissance, shares colorful tales of his global upbringing and a trailblazing career in hospitality with hosts Jonathan & Jeffrey Pogash. 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. --- 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/thecocktailgurupodcast/message Support this podcast: https://anchor.fm/thecocktailgurupodcast/support

It's aliiiive! In this episode, we discuss how to bring your stale, lifeless writing back from the dead by swapping out the verb "was" for more varied phrasing, and embellish this week's writing snippet with silliness. ----more----Books mentioned in this episode: The Secret History, Donna Tartt Angela's Ashes, Frank McCourt Rosemary and Rue, Seanan McGuire ----more---- Drink Recipe: The Zombie (recipe by Dale Degroff) 1 oz light rum 1 oz dark rum 1 oz orange curaçao liqueur 1-½ oz passion fruit purée 1-½ oz orange juice ½ oz lemon juice ½ oz lime juice ¼ oz grenadine 2 dashes aromatic bitters Cocktail umbrella and/or various fruits for garnish Shake all in cocktail shaker with ice Pour into a tall glass filled with ice Garnish with fresh fruit, pineapple leaves, and/or a tiki umbrella ----more---- Excerpts: Before: He was younger than I thought he'd be, though I couldn't pinpoint an exact age. Somewhere between around thirty was my best guess. His expression was guarded, and there was a twist to his lip that suggested a joke that only he understood. Not one thread of his clothing was out of place. In the dim restaurant ambience, it was difficult to tell what color his hair was. Dark, though whether it was brown or black I couldn't say. The one thing that was impossible to ignore was an eerie quality I couldn't quite pinpoint.  Word Count : 93 Wases: 10 After: He was younger than I thought he'd be, though I couldn't pinpoint an exact age. Somewhere around thirty, maybe. A guarded expression, and a twist of his lip implied a cruel joke only he understood. Not one thread of his clothing was out of place, he wore a monogrammed heirloom watch, a class ring from Grand Dick High School--this guy was the whole enchilada. In the dim restaurant, the color of his hair was vague. Dark, but brown or black I couldn't say. His lack of eyebrows was entirely off-putting, but his unwavering stare was even moreso.  He shook my hand, smiled with all his teeth, and said, "Eating too much cake is the sin of gluttony, but you can eat as much pie as you want. the Sin of pie is zero. Hi, my name is David.” Word Count : 139 Wases: 6

We continue the summer drinking vibes with some fab products to have on your radar. Such as Sipsmith Chilli & Lime Gin from their limited-edition Sipping Series, and Equiano Light, a new white(ish) rum dedicated to one of the most fascinating men in history, Odulah Equiano. From our groaning cocktail library we pick out 'The New Craft of the Cocktail: Everything You Need To Know To Think Like A Master Mixologist', a fabulous guide packed with top tips and 500 recipes from King Cocktail, Dale DeGroff.Our bar review sees us soaking up the bright, brilliant and beautiful decidedly summery drinks created by Tato Giovanni at recently opened Sucre and Abajo and we gen up on all things tequila and mezcal with the queen of agave spirits, Ivy Mix.What we're mixing: Piña Colada50ml Equiano Light Rum (or white rum)25ml Coco Re'al Cream of Coconut25ml fresh pineapple juice5ml fresh lime juiceMethod:Blend all ingredients together over crushed ice. Garnish with a dusting of nutmeg and three pineapple leaves.The Cocktail Lovers theme music is by Travis 'T-Bone' WatsonFor more from The Cocktail Lovers, including signing up for our digital and print magazine, visit our website, thecocktaillovers.comTo see the products featured in this episode, check out our Instagram page @thecocktaillovers and see their websites below:Abajo/SucreEquianoLeyendaSipsmithThe New Craft of the Cocktail: Everything You Need To Know To Think Like A Master Mixologist With 500 Recipes by Dale DeGroffThe Spirits of Latin America – A Celebration of Culture and Cocktails, With 70 Recipes by Ivy Mix Hosted on Acast. See acast.com/privacy for more information.

This weeks guest is Aubrey K. Slater - co-owner and Chief Brand Development Queen for Saint Luna Charcoal Filtered Moonshine. This is Part 2 of a 2 part interview. Aubrey is a transwoman and a former First Lieutenant in The United States Marine Corps and a true hospitality professional. Aubrey has achieved a second level sommelier certification and has worked for wineries, cruise ships and fine dining restaurants around the world in such places as, San Francisco; New York City; Washington D.C.; Berlin; Maui and Prague. Aubrey has been blessed to work for and with some of the best cocktail bars in the world and has also had the pleasure and honor of working with and mentored by some of the top professionals in the business including Dale DeGroff and Sother Teague. Aubrey has experienced a number of highs and lows in life, and has maintained a positive outlook throughout. Her story is an incredible journey of perseverance and hard work. Aubrey is currently living in New Your City and is the co-owner and the Chief Brand Development Queen for Saint Luna Charcoal filtered Moonshine. Life is an adventure! Links @aubreykslater Saint Luna Charcoal Filtered Moonshine Podcast Artwork by Zak Hannah @zak.hannah

This weeks guest is Aubrey K. Slater - co-owner and Chief Brand Development Queen for Saint Luna Charcoal Filtered Moonshine. This is Part 1 of a 2 part interview. Aubrey is a transwoman and a former First Lieutenant in The United States Marine Corps and a true hospitality professional. Aubrey has achieved a second level sommelier certification and has worked for wineries, cruise ships and fine dining restaurants around the world in such places as, San Francisco; New York City; Washington D.C.; Berlin; Maui and Prague. Aubrey has been blessed to work for and with some of the best cocktail bars in the world and has also had the pleasure and honor of working with and mentored by some of the top professionals in the business including Dale DeGroff and Sother Teague. Aubrey has experienced a number of highs and lows in life, and has maintained a positive outlook throughout. Her story is an incredible journey of perseverance and hard work. Aubrey is currently living in New Your City and is the co-owner and the Chief Brand Development Queen for Saint Luna Charcoal filtered Moonshine. Life is an adventure! Links @aubreykslater Saint Luna Charcoal Filtered Moonshine Podcast Artwork by Zak Hannah @zak.hannah