Podcast appearances and mentions of dave wondrich

Maxwell is an old friend who came to prominence with the drinks program he curated at Brooklyn's amazing Maison Premiere, winning James Beard awards, World's 50 Best Bars listing, and Tales of the Cocktail awards, to name but a few. (It is also, and to this day, a magnificent place for dinner or a cocktail).  He's also co-authored a cocktail book and created one of the first modern-era cocktail recipe apps. Maxwell recently finished working on a great project - more below - plus we'll take any opportunity for a chat and a drink here at the Philip Duff Show, so we got together in Brooklyn at the Ace Hotel. Maxwell's always been drawn to music and movies as well as mixology, and he's just helped produce "BAR" a documentary about the Beverage Alcohol Resource five-day residential spirits education course, originally created by a murderer's row of American liquor- and cocktail luminaries including F. Paul Pacult, Dave Wondrich, Doug Frost and Dale de Groff, to name but a few. The documentary, from KTF Films, follows several of the students preparing studying and being tested at what is one of the world's toughest spirits coursesThe trailer is out now, and the documentary premiere at Cinequest Film Festival in March, hopefully followed by a tour that includes Bar Convent Brooklyn, Aspen Food & Wine and Tales of the Cocktail as well as the Tribeca Film Festival and others. Brands! There are some limited opportunities to sponsor screenings of BAR - get in touch with Maxwell: mb@maxwellbritten.comMaxwell on IG: http://instagram.com/maxwellbrittenMaxwell on LinkedIn: https://www.linkedin.com/in/maxwell-britten-25306930Buy Maxwell's book, co-authored with rapper T-Pain: https://bookshop.org/p/books/can-i-mix-you-a-drink-a-cocktail-book-of-50-drink-recipes-inspired-by-t-pain-s-music-t-pain/17156993?ean=9781954220003&next=t&next=tMaxwell's app, The Liquor Cabinet: https://apps.apple.com/bh/app/the-liquor-cabinet/id1073493589 Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Dave Wondrich is an acclaimed spirits writer and historian - Imbibe is a cocktail classic about mixology in the US - but his journalism career actually kicked off with music. As a bassist, he played in NYC's rock clubs and cabarets at the height of the city's edgiest musical era (late 70s early 80s) before heading to LA to try and get signed with his band, A Blind Dog Stares. That didn't happen, but he did educate his bandmates about scotch along the way. Listen to his tour stories, his path to becoming a leading authority on the bar scene then and now, and some of his music! Also check out his native New Yorker playlist on Spotify: https://open.spotify.com/playlist/2o5uU83DMYzNzGbUWAPGuk?si=XAJzpIP6SoyR8WPpuXepuw

Two of the world's foremost drinks experts are launching a new podcast called Fix Me a Drink. Over a drink, Dave Wondrich and Noah Rothbaum will look at the trends, history and personalities behind your favorite cocktails and spirits. They'll also explore the fascinating drinking roots of larger society and pop culture. The award-winning duo will bring their signature blend of knowledge and engaging conversation to this new show.

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

James Beard Award-winning mixologist Dave Wondrich explores exotic spirits and cocktails around the globe, and discusses his comprehensive book, The Oxford Companion to Spirits and Cocktails. Plus, listeners call in to talk about their favorite libations.

David Wondrich and Noah Rothbaum recently released their weighty tome, The Oxford Companion to Spirits and Cocktails, and we had the opportunity to dive into some deep rabbit holes with them. Plus, we discuss the dangers of wooden stills, the difficulty of managing dozens of spirits industry professionals' submissions for the book, and the unknown parts of American whiskey history.Please SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER: Sother Teague @CreativeDrunk SpeakeasyRadio @SpeakeasyRadio#DrinkingOnTheRadioHeritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.

Dave Wondrich and The Oxford Companion to Spirits and Cocktails See acast.com/privacy for privacy and opt-out information.

Guests: Jeff Berry, Scotty Schuder, Paul McGee, David Wondrich, Alexandre Gabriel, Paul McFadyen What You'll Learn: From the concepting to its final bottling, learn about the incredible journey that led to the making of Plantation OFTD, a truly unique overproof rum offering for your cocktail programs. Join some of the OFTD Brothers: Paul McGee, Jeff Berry, Dave Wondrich, Scotty Schuder, Alexandre Gabriel and Paul McFadyen on a lively discussion about Rum and Friendship and bring home some great ideas on how to use it for the modern bar.

In this episode, Hanna Lee and Michael Anstendig of Hanna Lee Communications chat with Amanda Schuster, a freelance writer for Forbes, SevenFifty Daily and other top media outlets. She is also the author of “New York Cocktails.”⁣⁣Tune in to hear this trained sommelier-turned-scribe with 15 years of experience covering cocktails, spirits and wine share her thoughts on:⁣⁣⁣⁣⁣⁣⁣⁣1. How she deals with the challenge of setting the right tone in her coverage during the pandemic.⁣⁣2. Why being a subject matter expert is important when pitching. ⁣⁣3. Why pitches should be fact-checked, concise and contain all relevant details, like product pricing and photo links that do not expire.⁣⁣4. How local craft spirits producers are successfully getting into the ready-to-drink cocktail game.⁣⁣⁣5. How innovative craft cocktail bars are launching merchandising programs that are paying big dividends.⁣⁣6. What advice she received from cocktail historian and author Dave Wondrich, which forever changed her approach to writing books.⁣⁣Amanda also answers a listener question from Deke Dunne, Bar Manager of Allegory, a speakeasy bar at the Eaton Hotel in Washington, D.C., on how bartenders and bars from smaller markets can garner the national media’s attention.⁣⁣⁣⁣⁣⁣Connect with Amanda on Twitter and IG at @winenshine.⁣⁣⁣For more information on our agency, please visit www.hannaleecommunications.com.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣Connect with hosts Hanna Lee (@hannaleeny), Michael Anstendig (@michaelanstendig) and our agency (@hannaleepr) on IG.⁣⁣⁣⁣⁣⁣⁣⁣⁣ See acast.com/privacy for privacy and opt-out information.

Hosts Bridget Albert & Julie Milroy welcome Lincoln C. Chinnery III - New York based cocktail & spirits journalist.

Hosts Bridget Albert & Julie Milroy welcome Lincoln C. Chinnery III - New York based cocktail & spirits journalist.

Mixologist Trevor Wheeler walks us through his win at the 2018 Herradura Legends competition and we discuss industry pioneer Dave Wondrich and his annual punch out. thetipoutpodcast.com

This week’s episode, we watched IMDB's #88 ranked movie, Good Will Hunting. We do a vibe check on Will Hunting, give you plenty of crappy Boston accents (I'm Sorry), read the review of one heated janitor, and play a round of Zach's Quiz. For more information on the Ramanujan Summation from Medium, https://medium.com/cantors-paradise/the-ramanujan-summation-1-2-3-1-12-a8cc23dea793 Our cocktail this week comes from Dave Wondrich, The Boston Rum Punch. https://www.liquor.com/recipes/boston-rum-punch/ Support those who sponsor us: Audible is the leading name in audiobooks. If you would to try it out with a free 30 day trial, use http://www.audibletrial.com/cocktailsandclassics. Music Used: ModulationStation -80's riff --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The martini — so simple, right? Remember, the possibilities are nearly endless with this classic. Tweak it and adjust it. You'll find a combination that suits you. 1 ½ ounce (45 ml) Plymouth gin 1 ½ ounce (45 ml) Dolin blanc vermouth Combine the gin and vermouth in a mixing glass with ice. Stir briskly until well chilled. Serve in a chilled coupe or cocktail glass. Garnish with a lemon twist. Cocktail Photo by Lisa Denkinger (https://www.instagram.com/p/B012LxVHmGo/) Dorothy Parker Society (http://dorothyparker.com/2017/09/daily-beast-digs-into-i-like-a-martini-quote.html) Dave Wondrich — "The Coming Of The Martini: An Annotated Timeline" (https://www.thedailybeast.com/the-coming-of-the-martini-an-annotated-timeline) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Introducing Living Proof, a podcast for bartenders and anyone who likes to drink well. Your hosts are award-winning broadcaster Nicole Haack and veteran bar guru ‘The Admiral’, aka Marcus Motteram, who steers the ship at boutique Adelaide venue Hains & Co. In the Living Proof podcast, we aim to keep you at the edge of spirit, bar and cocktail trends, by keeping you connected with producers, historians and mixologists globally. Each week, we’ll have an in-depth conversation with an industry authority – think Dale DeGroff and Dave Wondrich – before heading somewhere in the world (from our studio) to chat to a lesser-known yet forward-thinking bartender about what they’re pouring. This will be essential and entertaining listening for bartenders, or anyone who likes to drink well. So like & subscribe, and we’ll see you Monday! Suggestions, queries or comments? Tweet us @LivingProofPod. Otherwise, you can stay up-to-date at facebook.com/livingproofpod and themessagepod.com.au/livingproof Here’s to lifting spirits!

We are super excited to welcome Noah Rothbaum on this episode of Movers & Shakers. Noah is the drink and food editor of the Half Full section at the Daily Beast. He's the author of "The Art of American Whiskey" and "The Business of Spirits." And he hosts the podcast, "Life Behind Bars" with the esteemed Dave Wondrich. Today we discuss the evolution of drinking culture in New York and beyond, life as a journalist in food & beverage, and so much more. I hope you enjoy the show. 

Like it or not, the holidays are upon us. It's a time when our drinks become browner and richer. This milk punch is a nice compromise if you're not an egg nog fan. The milk brings a richness to the warmth of the spirits, and the nutmeg adds the aroma that always puts me in a good mood. As a big fan of Charles Dickens, Punches intrigue me. So reading through the Punch iOS app and samplng Dave Wondrich's book has put me in a mind to do a future series on punches. Perhaps as a spirit-raiser in the new year. 1 1/4 ounce brandy or bourbon 1/2 ounce dark rum 2 ounces of whole milk or half-and-half 3/4 teaspoon vanilla extract 1/2 ounce simple syrup Add all components to a shaker with ice, and shake vigorously. Strain into a rocks glass and garnish with nutmeg to taste. Photos by Lisa Denkinger See photo (https://instagram.com/p/BNU5rWOgTjT/) See photo (https://instagram.com/p/BNU5ml0Asfs/) "Holiday Milk Punch" in Garden & Gun (http://gardenandgun.com/article/holiday-milk-punch) Punch: Delights (and Dangers) of the Flowing Bowl by David Wondrich (https://www.amazon.com/Punch-Delights-Dangers-Flowing-Bowl/dp/0399536167/ref=sr_1_1?ie=UTF8&qid=1480272283&sr=8-1&keywords=wondrich+punch) Punch iOS app (https://itunes.apple.com/us/app/wondrichs-index-of-punch/id1047248395?mt=8) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

The daisy is a class of cocktails related to fizzes and sours that supports many different base spirits. In this version, we're using rhum agricole, which is made from sugar cane juice rather than from molasses as is the case for a common rum. Since rhum agricole comes from Martinique and other former French colonies, we're calling this cocktail the Daisy de Martinique. You should be able to find rhum agricole in most well-appointed liquor stores. If you can't find it, you can really use any spirit you like: branch, whiskey, gin, etc. If you use tequila, this comes very close to being a margarita. 2 ounces rhum agricole 1 ounce fresh lemon juice 1/2 ounce grenadine 1/4 ounce simple syrup club soda or other carbonated water Place rhum, lemon juice, grenadine, and simple syrup in a cocktail shaker with ice and shake vigorously. Strain into a cocktail glass and top with the carbonated water. Garnish with a lemon twist. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BMfZVfSgxxd) See photo (https://www.instagram.com/p/BMfZSt9AzOG) A nice writeup on rum vs. rhum (https://www.chambersstwines.com/Articles/3402/rum-vs-rhum) Imbibe! by Dave Wondrich (https://www.amazon.com/Imbibe-Updated-Revised-Absinthe-Professor/dp/0399172610/ref=pd_sbs_14_t_0?_encoding=UTF8&psc=1&refRID=YC23YK0WD22NN09N18C6) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

After a brief hiatus from the tiki series, I'm back with the promised zombie. There is so much rum in this, I can't imagine having more than two. One is probably enough. You have been warned. This is an amalgam of a couple different recipes I liked. Since there's so much ice in this, the float will give you a pop of flavor when you get to the bottom of the drink, where it's most watered down. Also, feel free to swap the fruit juices for others you may like. 1 1/2 ounce white rum 1 1/2 ounce gold rum 1 ounce demerara (or black strap) rum 3/4 ounce grapefruit juice 3/4 ounce fresh lime juice 3/4 ounce pineapple juice 1/2 ounce falernum 1 dash Angostura bitters 1/2 teaspoon absinth, Pernod, Herbsaint 1 teaspoon grenadine 1/2 ounce 151-proof rum for float Put all the components except the 151 rum in a mixing glass. Add ice and stir until chilled through an well mixed. Pour into a tiki mug or collins glass packed three-quarters with crushed ice. Add more crushed ice. Top with the 151 rum float by pouring it carefully over the top of the cocktail. Add a straw, and garnish with a fancy tiki stirrer, a cherry, some mint, and an umbrella. You can even light the 151 on fire, if you're feeling frisky. Photos by Lisa Denkinger See photo (https://www.instagram.com/p/BIN0TFCgsos) See photo (https://www.instagram.com/p/BIN0Q0Yg3wc) See photo (https://www.instagram.com/p/BIN0NyRg_X8) Falernum (https://www.instagram.com/p/BH7iwebA7Fh) Falernum Ingredients (https://www.instagram.com/p/BH7itf5gUSI) Fun take by Dave Wondrich (http://www.esquire.com/food-drink/drinks/recipes/a3763/zombie-drink-recipe/) Rate Cocktailing on iTunes (https://itunes.apple.com/us/podcast/cocktailing/id1084161541) Off to Osaka Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Cocktail journalist and mixologist Dave Wondrich visits Cooking Issues to enlighten listeners on the current state of the punch bowl, classic Dutch distillation, where to find the best mixed drinks, and what actually makes punch punch. This episode was sponsored by Whole Foods Market. Photo 1: Dave Wondrich, Photo 2: elegant “punch”