Podcast appearances and mentions of greg boehm

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

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

On this episode of THE COCKTAIL GURU PODCAST, hospitality entrepreneur, cocktail book publisher, and Cocktail Kingdom Founder Greg Boehm, plus bar tool designer-maker and A Bar Above Co-Founder Chris Tunstall, share the tale of how their respective passion for collecting and prowess in toolmaking helped propel the craft cocktail renaissance with hosts Jonathan & Jeffrey Pogash. Brought to you by Glenmorangie Scotch Whisky. THE COCKTAIL GURU PODCAST is produced by 1st Reel Entertainment and distributed by EatsDrinksTV, a service of the Center for Culinary Culture—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. For full show notes and guest bios visit our website at TheCocktailGuruPodcast.com --- Send in a voice message: https://anchor.fm/thecocktailgurupodcast/message Support this podcast: https://anchor.fm/thecocktailgurupodcast/support

Joann Spiegel joins us for our holiday episode to talk about the Miracle and Sippin' Santa pop-up franchise, being in the Christmas business year round, and the acute attention to detail that goes into every holiday themed bar across the world. The Miracle pop up franchise was born in 2014 when Greg Boehm decided to pause construction of his cocktail bar, Mace, in the East Village of NYC. Greg transformed the space into a Christmas wonderland that became a huge hit and has continued to grow into international markets around the globe. Joann also helps to create cocktails for Sippin' Santa, another Christmas themed location that acts as a companion to Miracle. Sippin' Santa is the combination of two themes; tiki and Christmas.

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

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

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

The story of the Sazerac, how it changed, adapted, evolved and kept pace with the rest of the cocktail world in the pilot episode of Back Bar. On the pilot episode of Back Bar host Greg Benson delves into the history of the Sazerac, a cocktail that’s changed over the years to become something uniquely American. Through historical luminaries like “Cocktail Bill” Boothby and “Professor” Jerry Thomas along with modern day giants like Dale DeGroff we see how the Sazerac and drinking as a whole evolved over the past 200 years. Along for the ride are Sother Teague, beverage director of Amor y Amargo, Tales of the Cocktail President Caroline Rosen and Cocktail Kingdom CEO Greg Boehm.———————————————— Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!Back Bar is Powered by Simplecast.

It feels like Christmas bars are taking over. These unabashedly kitschy, tinsel-and-ribbon adorned yuletide popups are slinging good cheer and plenty of booze all over the country, and we wanted to know why people love them so much. So we called up Beth McKibben of Eater Atlanta, where at least 12 different Christmas bars are attracting massive crowds, and Greg Boehm the founder of Miracle, the popup making it all happen. Then, we get into the biggest stories of the week, from McDonald's attempt at a new chicken sandwich, to how one entrepreneur is skirting Trump's tariffs on French wine, and how Edible Arrangements is getting in on the CBD craze. Stories: McDonald's is Desperate for a Trendy Chicken Sandwich Edible Arrangements is Leaning Into the "Edible" Part Trump Slamming France With Tariffs on French Cheese and Wine Guests: Beth McKibben (@TheLazySusan) Greg Boehm (@Greg_Boehm) Hosts: Amanda Kludt (@kludt), Editor in Chief, Eater Daniel Geneen (@danielgeneen), Producer, Eater Produced by: Martha Daniel (@martha_c_daniel) More to explore: Check out more great reporting from the Eater newsroom. Subscribe to Amanda’s weekly newsletter here. Follow Us: Eater.com Facebok.com/Eater YouTube.com/Eater @eater on Twitter and Instagram Get in Touch: digest@eater.com About Eater: Eater obsessively covers the world through the lens of food, telling stories via audio, television, digital video, and publications in 24 cities across the US and UK. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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

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

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

Join Greg Boehm at the Mud Puddle Books offices in Manhattan for a tour around his extensive cocktail library. Featuring some of the very first books about cocktails and bartending, and spanning four centuries, this collection is one of the most extensive in the entire world. See the books, learn about the history behind them, and find out about the reproductions now available.