Podcasts about Imbibe

Alcohol-free beer still occupies a small part of the overall market, but as we cover in our March/April 2025 issue, brewers big and small are increasingly focusing their expertise and modern techniques on making NA beers that can compete with traditional beers in flavor, style, and overall appeal. For this episode, Imbibecontributing editor Joshua M. Bernstein talks about this rapidly evolving NA beer landscape, and how brewers are stepping up their alcohol-free game.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

It may be officially Spring, but the weather outside is still grey and dreary. Want to manifest some sunshine in your life? Try margaritas. Author Caroline Pardilla, digital content editor for Imbibe magazine, has written a new book, Margarita Time: 60+ Tequila & Mezcal Cocktails, Served Up, Over & Blended. She discusses her love of margs, and her tips for making them extra tasty. Plus, listeners share their favorite recipes.

For decades, the Margarita has reigned as a champion of the cocktail world. For this episode, we explore the many facets of this classic drink and the way it's inspiring bartenders around the world with Margarita Time!author (and Imbibe digital content editor) Caroline Pardilla.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Irish whiskey has been experiencing dramatic growth and evolution over the past 15 years. Mark McLaughlin, director of Irish whiskey for The Dead Rabbit in New York City, joins us for this episode to break down the major categories of Irish whiskey, and to share insight into the many flavorful ways Irish whiskey's future is unfolding. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Irish whiskey has been one of the biggest-growing categories in the spirits world in recent years, with a flurry of new distillery openings in Ireland and an ever-increasing range of options available to curious drinkers. For this episode, we talk about the modern growth and evolution of Irish whiskey, and the best ways to drink it and mix it in cocktails, with Sean Muldoon and Jillian Vose, co-owners of the upcoming Hazel & Apple in Charleston, South Carolina, and veterans of The Dead Rabbit in New York City.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

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

You're listening to Bardtenders! In this episode of The Mixing Glass, Aaron Joseph joins the Bardtenders to discuss his career in the hospitality industry and what it means to provide genuine hospitality. He shares his experiences on what it means to consult for businesses and execute their plans through expertise, experience, and communication throughout the entire process and beyond. Don't miss out on this final interview from Louisville, Kentucky at the Elevate Conference 2024.  ------------Aaron, a beverage consultant, has been an active participant in the hospitality industry for over 19 years.  He has spent time behind the bar in varied roles, from 2001 to present. Starting at the esteemed Inn at Perry Cabin located in St. Micheals Maryland, Aaron has visited and worked at number of establishments including La Samana( St. Maarten), Bourbon Steak located in the Four Seasons Washington D.C., Wit and Wisdom located in the Four Seasons Baltimore, and R.bar located in R.house ( Baltimore). Through these experiences, Aaron has found his passion for the creation of award-winning cocktails as well as a genuine love for taking care of the guest. Currently, Aaron is using his many talents to serve as a beverage consultant in the Baltimore area where he has designed bar build-outs, created beverage menus and advised on numerous bar programs throughout the D.M.V.(D.C. Maryland, Virginia area). Aaron has also created cocktails for Major Brands on National Levels as well as small brands local to his Market. Through his hard work and crafty cocktail creation, Aaron has had cocktails published in national magazines, Chilled, Food and Wine Magazine, Tasting Panel, Imbibe, as well as hospitality-driven websites, Liquor.com, and Chilled.com.------------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! You can also check out our Linktree at https://linktr.ee/Bardtenders to find ways to listen to the show, join our Discord, or subscribe to our Patreon for bonus content, ad-free episodes, and so much more! 

Start searching online for creative coffee drinks, and you'll quickly come across the work of Morgan Eckroth, one of this year's Imbibe 75 People to Watch. Based in Portland, Oregon, Eckroth is an award-winning barista who took a love of coffee online via an immensely popular series of videos on YouTube, Instagram, and TikTok. For this episode, we chat with Eckroth about how this route into the online coffee world evolved, how to creatively work coffee into a wide spectrum of recipes, and what to expect from this Imbibe 75er in the years ahead.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Natasha Bahrami helped turn the Midwest into gin country via her St. Louis bar, The Gin Room. For this episode, we continue our 2025 Imbibe 75 coverage with Bahrami about gin's enduring appeal, and about her ongoing efforts to spread the love of gin nationwide via her series of Gin World events, taking place in cities across America. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Welcome back to another exciting episode of the Cocktail Academy Podcast! This week, Damian dives into a topic near and dear to his heart: cocktail books. From gateway guides to advanced manuals, Damian shares some of his favorite reads that have shaped his bartending journey and helped him perfect his craft. Whether you're a home enthusiast, aspiring bartender, or industry pro, this episode has a book recommendation for everyone.What to Expect

It's time! After months of collecting YOUR hottest takes about The Eras Tour, your hosts are here to talk about them over alcoholic beverages. In today's return of the fan favorite “Tipsy Swifties” miniseries, guest host Rebecca guides Olivia & Dani through each hot take, and your girls have to drink if they agree! With over 150 submissions and countless drinks later, we're proud to present today's fun (and undeniably controversial) episode. Grab your favorite drink and play along! Head to taylearningpodcast.com NOW to get yourself some limited edition Tipsy Swifties merch! We are still fighting to get our Instagram back! Please help us by going to @taylearningpodcast_backup and following instructions on our first post. Instagram/TikTok/Bluesky: @TaylearningPodcast, @danielle_winchester, @olivia_kotarski Twitter (X): @Taylearning Email: taylearningpodcast@gmail.com Website: www.TaylearningPodcast.com Spotify Playlist: Click here! Click here for article about Ticketmaster/LiveNation lobbying *Explicit: Language, Sexual Content, Binge Drinking/Alcohol As always, we don't condone binge drinking. Imbibe at your own risk and judgement.

Jackie Summers is a James Beard Finalist, seasoned public speaker, and serial entrepreneur. Summers is the founder of JackFromBrooklyn Inc. and the creator of the award-winning Sorel Liqueur. His accolades include: Being named among the inaugural “Drink Innovators of the Year by Food & Wine Magazine, being named among the inaugural “Wine Enthusiast Future 40“, being ranked among the world's “100 Most Influential Bar Industry Figures” by Drinks International Magazine (2019, 2020, 2021, 2022, 2023), being named to the The 50 Most Influential People In Brooklyn Food (Brooklyn Magazine, 2015), being named to the Imbibe 75 (2021), and being named the 2019 Award winner for “Best Food Essay” by the Association of Food Journalists. He served 3 years as co-chair of the Education Committee for Tales of the Cocktail and 3 years as co-chair of the Education Committee for Bar Convent Brooklyn. He currently sits on the Vibe Advisory Council. Jackie has written for everyone from the James Beard Foundation to Plate, Wine Enthusiast, VinePair, Epicurious, Delish, and Edible Brooklyn. His flagship brand, Sorel Liqueur, is the most-awarded liqueur American made liqueur of all time, having garnered hundreds of gold (or better) awards. To know more about Jackie visit his Socials: Instagram: @theliquortarian LinkedIn: @jackie-summers

We're continuing our coverage of the 2025 Imbibe 75 with this conversation featuring Moe Aljaff and Julliette Larrouy, who (with business partner Dan Binkiewicz) are opening Schmuck in New York City in late January. An original founder of Two Schmucks in Barcelona, Aljaff and former Two Schmucks bar manager Larrouy join us for this episode to talk about Schmuck's origin story, their mission to translate a European culinary approach to a New York City cocktail bar, and how the bar and its menu are extensions of their personalities.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Happy New Year! We're kicking off our coverage of the 2025 Imbibe 75 list of people and places sure to change we drink in the months ahead with this conversation with Howard Conyers. Trained as an aeronautic engineer and with a resume that includes work with NASA, he's also a barbecue pit master and now a distiller at his family's Backyard Distillery in Manning, South Carolina. For this episode, he shares the story behind his multifaceted career path, and the significance of moonshine and barbecue in rural and Black communities in the South.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The Cosmopolitan is a modern classic cocktail that's reached far into drinks culture. For this episode, Cosmo creator Toby Cecchini (owner of Brooklyn's Long Island Bar) shares the story of the drink's origins and its rapid takeover of cocktail culture, along with his approach to making his signature drink.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Giuseppe González built his bartending reputation at bars including Flatiron Lounge, Clover Club, PKNY, and Suffolk Arms. Now working in Las Vegas, he's made it his mission every December to share his love of coquito, a spiced rum-and-coconut drink from Puerto Rico that's essential for celebrating the holidays. For this episode, González talks with us about coquito's history and shares his recipe (below) and tips for making a batch to share with friends and family.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe.  Coquito TradicionalMakes about 5 ½ liters60 oz. / 5 cans evaporated milk60 oz. / 4 cans cream of coconut (such as Coco Lopez)2 Tbsp. good-quality vanilla extract6 long cinnamon sticks (preferably Mexican cinnamon)3 Tbsp. ground nutmeg4 whole star anise6 whole cloves2 liters aged Puerto Rican rumAdd all of the ingredients, except the rum, to a large pot and bring to a boil, stirring to combine. Immediately remove from the heat and let cool to room temperature. Add the rum and stir, then strain out the solids, saving the cinnamon sticks and discarding the rest. Using an immersion blender (or a blender, working in batches), blend for at least 90 seconds. Bottle for use or for gifting, adding a cinnamon stick to each bottle. Keep refrigerated. To serve, pour chilled into a small cup or glass (or add to coffee), and grate fresh nutmeg or cinnamon on top, if desired.

In this episode, we dive into the inspiring journey of Felicity Evans, founder of Imbibe. Felicity shares how her battle with autoimmune conditions, including chronic mastitis, gut issues, and inflammation, led her to discover the transformative power of gut health. Her story is a testament to resilience, innovation, and the profound connection between the gut and skin. We discuss: Felicity's personal health struggles, including the impact of nine rounds of antibiotics and the downstream effects on her gut, skin, and overall well-being. How her quest for healing led to creating Beauty Renewal and Miracle Collagen, backed by science and crafted for simplicity. The science behind the gut-skin axis and why gut health is the cornerstone of vibrant skin and overall health. Practical tips for incorporating gut health into daily routines, including Felicity's three-product regimen: Miracle Collagen with breakfast Beauty Renewal at lunch and dinner (or with sparkling water for a refreshing treat!) Calm Sleep before bed to improve sleep quality and support recovery. The importance of clean beauty and how Felicity's journey reshaped her perspective on skincare, aging, and wellness. Takeaways: Pay attention to the signs your body gives you—your hair, nails, skin, and even joint pain can all point to underlying gut health issues. Embrace simplicity in wellness: three targeted products used consistently can make a world of difference. Look beyond the label! Felicity encourages us to be more conscious of what we put on and in our bodies, especially as the beauty industry moves toward more natural, non-toxic products. Special Offer:Want to try Felicity's game-changing products? Visit You Must Try It and enjoy 10% off when you set up a monthly subscription. Links & Resources: Learn more about Felicity Evans and Imbibe: Instagram Products mentioned: Beauty Renewal, Miracle Collagen, Calm Sleep Join the Conversation:Let us know what you think of the episode! Share your thoughts and gut health journey with us on Instagram @theagingproject

What's an ideal Thanksgiving cocktail? And how do you make the perfect eggnog? In our November/December 2024 issue, Imbibe contributing editor Wayne Curtis explores the former topic, and Portland bartender Jeffrey Morgenthaler contemplates the latter. For this episode, we talk with Wayne and Jeff about Thanksgiving cocktails, other holiday drinks (good and bad), and how to prepare for the festive season.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Boston has long been a beacon of cocktail culture in America, and Jackson Cannon is a big reason behind that. For this episode, we talk with the longtime Boston bartender about the evolution of the city's cocktail scene over the past couple of decades, and about the reopening of Eastern Standard, one of the city's landmark establishments.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The BanterThe Guys discuss the strange case of misappropriation Grand Cru Burgundy. The ConversationThe Restaurant Guys get to hear from Dr. David Wondrich about the past, present and future of the cocktail in America. They discuss his nine year compendium, a drink category he likes so much he wrote the book about it and a new comic book coming out next year. The Inside TrackThe Guys have had the pleasure of David attending events at their restaurant to share his expertise (over cocktails, of course).David quips about cocktails without context.“On the one hand, there's an ice cold vodka martini. On the other hand, there's a semi frigid aqueous solution of C2H5OH.  Those are exactly the same thing.  But the one has James Bond behind it,” David Wondrich on The Restaurant Guys Podcast 2024BioDavid Wondrich is one of the world's foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement. He is a Drinks Correspondent for Esquire magazine, the author of countless newspaper and magazine articles and five books, including the influential Imbibe!, which was the first cocktail book to win a James Beard award. He completed the enormous Oxford Companion to Spirits and Cocktails (2021). He is a founding partner in Beverage Alcohol Resource, America's leading advanced training program for bartenders and other mixologists. InfoDavid's Books Mentioned (He has more!)The Oxford Companion to Spirits & CocktailsPunch!The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On(Coming in summer 2025)The Parasol(Pisco Aperol Sour)Invented at Catherine Lombardi Restaurant 20052 oz Aperol.5 Pisco1 oz simple syrup.5 oz lemon.25 lime1 egg whiteDash Angostura bittersShake all together except bitters and strain into a cocktail glass.Garnish with streaks of bittersReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur 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 Brandy Crusta isn't only an essential New Orleans cocktail, it's a key part of cocktail history, too. New Orleans bartender Chris Hannah first refined his approach to the Crusta while working at Arnaud's French 75, and today the cocktail is a central part of the story at Jewel of the South, the French Quarter bar and restaurant where he's a partner. For this episode, Chris Hannah shares the significance of the Brandy Crusta, and talks us through the Jewel of the South approach to the cocktail today.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

[This episode originally debuted in July 2023.] Perhaps no 20th-century cocktail has resonated as strongly (or been misinterpreted as widely) as the Mai Tai. This episode considers the Mai Tai from every angle, with drinks historian, author, and bar owner Jeff “Beachbum” Berry (Latitude 29, New Orleans) delving into his first-hand research into the Mai Tai's history and how it became an international sensation, and sharing his own approach to the drink, along with best practices for Mai Tai success.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

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

[This episode originally debuted in May 2022.] In the May/June 2022 issue of Imbibe, we feature a Vodka Martini from The Doctor's Office in Seattle, and for this episode, we visit the bar and find out about their approach to the cocktail. We chat with TDO bar director Keith Waldbauer about the blind-tasting process that resulted in their preferred formula, the virtues of batching cocktails in advance, and about coming to terms with vodka and vodka cocktails during the cocktail renaissance. Want to mix one of TDO's Vodka Martinis for yourself? Here's the recipe, and visit @imbibe on Instagram to see Keith Waldbauer walk us through the process.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

To connect with His Grace Vaiśeṣika Dāsa, please visit https://www.fanthespark.com/next-steps/ask-vaisesika-dasa/ Add to your wisdom literature collection: https://www.bbtacademic.com/books/ (USA only) https://thefourquestionsbook.com/ Join us live on Facebook: https://www.facebook.com/FanTheSpark/ https://podcasts.apple.com/us/podcast/sound-bhakti/id1132423868 For the latest videos, please visit & subscribe https://www.youtube.com/@FanTheSpark #vaisesikaprabhu #vaisesikadasa #spirituality #bhaktiyoga #krishna #spiritualpurposeoflife #krishnaspirituality #spiritualusachannel #whybhaktiisimportant #whyspiritualityisimportant #spiritualconnection #thepowerofspiritualstudy #selfrealization #vaisesikaprabhulectures #spirituallectures #spiritualstudy #spiritualexperience

It's Negroni Week! In celebration of this iconic cocktail, thousands of bars around the world are mixing Negronis and its relatives all week, while supporting this year's giving partner, Slow Food. For this episode, we talk to Livio Lauro, an Italian-born bartender now working as the director of mixology and product education for Southern Glazer's Wine and Spirits, about his early embrace of the Negroni and how this cocktail continues to be a fascination and inspiration for bartenders worldwide.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Today's episode is all about beauty from within! I am seeing a real shift in women from once beauty representing only makeup, to now seeing it as what we feed ourselves. On today's episode I have Felicity Evans, the founder of Imbibe. Imbibe is a wellness brand committed to creating products with the best formulations and ingredients to improve our health. Imbibe calls their approach “where science meets beauty”. I learnt so much from Felicity!

Australian bartender Sam Ross first made his name in the New York City bar world at Milk & Honey, working under Sasha Petraske and alongside longtime business partner Michael McIlroy. Today, Ross is the co-owner of Attaboy, along with a growing list of bars and cafes. For this episode, we talk about the duo's newest New York bar, Good Guy's; the growth of their bar group in New York City and Nashville; and about his role as creator of modern classic cocktails including the Penicillin and the Paper Plane.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Danny Childs turned to bartending as a way to earn extra money between research work as an anthropologist and ethnobotanist. Over time, he merged his interests in the botanical world and bartending, culminating in the book Slow Drinks, which recently earned a James Beard Foundation Award. For this episode, we chat with  Childs about his path from field researcher to foraging bartender, and about how his slow drinks philosophy intersects with the larger goals of the Slow Food movement.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The annual Tales of the Cocktail conference kicks off next week in New Orleans. Tales has gone through many changes over the past 22 years, and for this episode, we explore some of the recent history of the event, and its influence and philanthropic efforts around the globe, with Tales of the Cocktail Foundation co-chairs Neal Bodenheimer and Gary Solomon Jr.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Our July/August issue features a profile of Samara Davis, written by Gray Chapman. For this episode, Samara returns to Radio Imbibe to talk about her many projects in the spirits industry and in bourbon culture, including the Black Bourbon Society, Diversity Distilled, the Society Marketing Group, the Black-Owned Spirits Scholarship, and Bourbon Boule.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

The Daiquiri is an undisputed champion of the cocktail world, and its simple formula not only offers the promise of a complex character, but it's  a great starting point for endless exploration. For this episode, we take a deep dive into all things Daiquiri with a roundtable discussion including some of today's top Daiquiri practitioners: Joshua Ibañez, bar manager at Rumba in Seattle and an Imbibe 75 alum; Shannon Mustipher, another Imbibe 75 alumnus and author of Tiki: Modern Tropical Cocktails; and Garret Richard, co-author (with Ben Schaffer) of Tropical Standard, and bar manager at Sunken Harbor Club in Brooklyn.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Tonight at 9PM ET we'll be getting together with Francisco Olachea, Elba Copado, Frederick Rodriguez and Andrés Torres, with surprise guest Raul de la Garza. Francisco, Elba and Frederick are the organizers of the Copa Hidromiel México, a BJCP competition in Mexico City. Between them they've an impressive collection of education and experience. We will also have Bob Slanzi, US Mead Ambassador to Mexico. Copa Hidromiel México 2024 is a mead competition organized with the purpose of supporting, disseminating and promoting the production and consumption of artisanal drinks made from bee honey. The competition is endorsed by the BJCP organization based on its official guidelines, widely recognized internationally.The direction and coordination of the 2024 Mexico Hidromiel Cup will be carried out by NINKASI/IBQ. Francisco J. Olachea M. and PHOCAL/Frederick Rodriguez and as Judge Director Elba Copado, with the objective of disseminating the culture of mead. The 2024 Mexico Hidromiel Cup will take place in Mexico City on Tuesday, September 10, Wednesday, September 11, and Thursday, September 12, 2024 and will have both home and commercial entries. The winners will be notified on Saturday, September 14, 2024 on social networks. You can see the 2023 highlights of the Copa Hidromiel México here: Francisco Olachea is a biochemical Engineer, and holds general Certificate in Brewing and Spirits by the IBD, is a Certified BJCP judge, Certified Cicerone®, and a Mead BJCP judge, Cider BJCP judge, Unionbirrai Beer Taster, Master Mezcalier, Cigar Sommelier and Sommelier member of the Mexican Sommeliers Association. He is also an instructor at the Mexican Academy of Sommeliers. Finally, he is CEO at I+D CERVEZA SA de CV since 2011. Elba Copado is a Graduate in Chemistry from the University of Guadalajara and a Graduate of Siebel Institute of technology WBA (concise course in brewing technology / Brewing Microbiology). She has also taken the Specialist Course in Beer by the University of Alicante. Elba is a pioneer in homebrew in Mexico, and is a  commercial beer (2003), mead (2014) and cider (2021) producer. She is a BJCP judge of beer, mead and cider and is a Certified beer server of Cicerone's program. She is President of Ceryder A.C and Founder of Cup San Arnulfo.And she is Adiministrator of BJCP exams of beer, mead and cider in Mexico. Elba is also owner of the Beer Lounge in Tlaquepaque, Mexico, where she and her husband Aguirre sling her unique beers. Imbibe tells her story well here. Frederick Rodriguez is a photographer, producer and director with more than 30 years of experience in the audiovisual industry.  He has produced, photographed and carried out various feature film, short film, video clips, corporate, institutional and documentary projects.  In 2012 he edited and post-produced the documentary series “Hallazgos” of the INAH, Partner and founder of La Valija Industriarte, obtaining the PACMyC award for the development of the documentary “Los paths that van” 2014 as director and photographer, In 2012 with the company Museum he developed a 360º mural for the Museum of Music in Puerto Rico and from 2015 to 2017 he developed an interactive table for the exhibition of the Constitution in the National Palace at the same time he developed 2 video walls for the Museum of Constitutions of the UNAM, since 2022 he documents the "Copa Hidromiel México", creator of the documentary "Fermentos Ancestrales"  (watch the trailer) in which he focuses on mead and pre-Hispanic ferments of Mexico and he is a mead judge (in process) since 2023. Frederick has also done a 2023 collective exhibition “I Feel Then I Re-sisto” UAM- University of Brighton” video art “Viaje sin Regreso”, 2022 researcher of the script “Tierra barbara” mini series. Currently he is the owner of Phocal Photography where he directs, produces, post produces and photography for different companies such as Lincoln Towncar, Laboratorios Decrha, Intervet Schering Plougth,

The word imbibe causes a stir, as does Michael's comments on Soto's next contract. Plus, a great call from Anna. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Uncle Nearest Raise the Bar Mentorship Alliance is a new platform that aims to match veteran bartenders with upcoming talent for the betterment of the  bar community. In addition to Lucia Creed, head of trade advocacy for Uncle Nearest, we're joined by two of the program's inaugural mentors: Kate Gerwin, owner of Happy Accidents in Albuquerque, New Mexico and a finalist of Drink Masters on Netflix; and Tiffanie Barriere, an Atlanta-based bartender and educator and Imbibe 75 alum.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Revelation 10 (NIV)Andrew and Edwin discuss the significance of John eating the scroll given to him by the angel. They connect it back to a similar scene in the visions of Ezekiel and make application to John's situation.Read the written devo that goes along with this episode by clicking here.    Let us know what you are learning or any questions you have. Email us at TextTalk@ChristiansMeetHere.org.    Join the Facebook community and join the conversation by clicking here. We'd love to meet you. Be a guest among the Christians who meet on Livingston Avenue. Click here to find out more. Michael Eldridge sang all four parts of our theme song. Find more from him by clicking here.   Thanks for talking about the text with us today.________________________________________________If the hyperlinks do not work, copy the following addresses and paste them into the URL bar of your web browser: Daily Written Devo: https://readthebiblemakedisciples.wordpress.com/?p=16663The Christians Who Meet on Livingston Avenue: http://www.christiansmeethere.org/Facebook Page: https://www.facebook.com/TalkAboutTheTextFacebook Group: https://www.facebook.com/groups/texttalkMichael Eldridge: https://acapeldridge.com/ 

We get ambushed by an AI Tommy intro before the real one takes us into the world of Ringo's haberdashery.  From there we do the work of fighting against those who say we aren't drinking enough on air, discussing what we would do with a billion dollars, thinking about Rick Rubin as the zen master of mixologists for your Blottos, listening to some more voicemails from listeners, considering the Dad rock of The Beatles, fighting about street level vs. collegiate Beatles, hiring the therapist from Some Kind of Monster, introducing our new listener suggested Let It Pee segment, and a big one in Beatles material, Can't Buy Me Love.As always, you can find Team Blotto Beatles on Instagram (@blottobeatles) and Twitter (@blottobeatles), by emailing us (blottobeatles@gmail.com), or on the web (blottobeatles.com).  We want to hear from you!Please also take the time to rate and review us on Apple podcasts or wherever you get your podcasts.We have a shop!  Grab some merch.  You can always drunk dial us at 1.857.233.9793 to share your thoughts, feedback, confessions, and concerns and to be featured in an upcoming episode. Enjoying the show? Buy us a beer via the tip jar (don't forget to include a message telling us what we should drink with the money).You know we're making a list of it, see the canonical, argument-ending list of Beatles songs we are assembling here: https://www.blottobeatles.com/list & listen to it on Spotify here.Please remember to always enjoy Blotto Beatles responsibly.Peace and Love.Hosts: Becker and TommyExecutive Producer: Scotty C.Musical Supervisor: RB (@ryanobrooks)Associate Musical Supervision: Tim Clark (@nodisassemble)Special Thanks to Sam Whiles (@Paul_mccartney_pod)#PeteBestGetThatCheck

With a career that started in the mid-1970s and that continued until his death in 2021, bar owner and Tequila Ocho co-founder Tomas Estes helped change the way we drink, and think about, tequila. The Tequila Ambassador V.O., a fully revised version of his book, was released this spring, and for this episode we talk to the team members who helped bring it together: his longtime friend and colleague Phil Bayly, his son and Tequila Ocho global ambassador Jesse Estes, and the book's editor, Mitch Wilson.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

With a career that started in the mid-1970s and that continued until his death in 2021, bar owner and Tequila Ocho co-founder Tomas Estes helped change the way we drink, and think about, tequila. The Tequila Ambassador V.O., a fully revised version of his book, was released this spring, and for this episode we talk to the team members who helped bring it together: his longtime friend and colleague Phil Bayley, his son and Tequila Ocho global ambassador Jesse Estes, and the book's editor, Mitch Wright.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Bio: I am a curator and public historian. My work investigates how Americans have used material and visual culture to understand race, ethnicity, and gender, especially in the realm of food and drink. My first book, Insatiable City: Food and Race in New Orleans, was published by the University of Chicago Press in May 2024. As Curator of Mars, Incorporated, I document the history of one of the world's largest chocolate, confectionery, food, and pet care companies. Previously, I worked as Curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History (NMAH). There, I recorded oral histories with dozens of members of the American brewing industry (transcripts may be accessed at the NMAH Archives Center); collected objects, documents, and photographs related to the growth of homebrewing and craft beer in the U.S., including the business records and artifacts belonging to San Francisco's Anchor Brewing Company, days before before its liquidation; and exhibited the history of beer for the 2,000,000+ visitors who come to the American History Museum each year. Before joining the Smithsonian, I worked as Arcadia Fellow at the Colonial North American at Harvard Library Project (now, Worlds of Change); Food Literacy Project Coordinator at Harvard University Dining Services; and European media analyst for the Central Intelligence Agency. I earned a PhD in American Studies and an MA in History from Harvard University and a BA in Romance Languages from Harvard College. I also earned a Culinary Arts Diploma from the Cambridge School of Culinary Arts and have cooked in sweet and savory restaurant kitchens in Cambridge, MA, and Washington, DC. My writing has been awarded by the James Beard Foundation and the North American Guild of Beer Writers. I am honored to have been named a 2023 “Signifier” by Good Beer Hunting, awarded to “people shaping the future of the [beer] industry,” and one of the 2020 “Imbibe 75” by Imbibe magazine, awarded to the “people, places, and directions that will shape the way you drink in 2020.” Website: https://www.theresamcculla.com/ Insatiable City: Food and Race in New Orleans https://www.amazon.com/Insatiable-City-Food-Race-Orleans/dp/0226833828 ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Shochu is Japan's signature spirit, yet it's not well known outside the country. As our May/June 2024 cover feature reveals, that's starting to change, with a wider array of excellent shochu increasingly appearing in American bars. For this episode, we talk about all things shochu with Stephen Lyman and Christopher Pellegrini, the co-hosts of the Japan Distilled podcast, authors of books about Japanese spirits, and partners in Honkaku Spirits, which sources and bottles Japanese shochu and exports it to the U.S.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Pick some mint from the garden (or the farmers market) and grab a bottle of bourbon, because peak springtime is the perfect season for mixing up Mint Juleps. With Derby Day just around the corner, we talk Juleps with Joe Stinchcomb, a veteran bartender and an owner of Bar Muse in Oxford, Mississippi.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

About the Guest(s):Anna Zesbaugh is the dynamic CEO and co-founder of Better Buzz Brands, which encompasses two innovative brands, namely Hooch Booch - a hard kombucha company - and Corpse Reviver, a non-alcoholic, tea-based "hydration libation". With a background rooted in luxury hospitality, particularly in the corporate events sphere, Anna pivoted during the challenging pandemic period to tap into the beverage industry. Fuelled by curiosity and an entrepreneurial spirit, she drew inspiration from the Prohibition era to craft unique beverages that cater to contemporary tastes and health-conscious consumers.About the Sponsors:Specright has some amazing things happening! Please check them out below and help support the podcast!* Specright Unpacked Webinar* Gartner Report* Packaging Pros eBook* Home Page* Book a demo with SpecrightMeyers has some incredible sustainable packaging options!* Get the 2023 Sustainability Report* Meyers Sustainable Packaging Guide eBookGet the dopest Packaging shirts at www.packagingfashion.comBook a demo with Trayak (LCA's on demand!)SmartSolve has water soluble label and paper materials. Learn more!The Scrapp App is going to revolutionize home and corporate recycling. Download for your device today!Episode Summary:In this invigorating episode of the People of Packaging podcast, host Adam Peek introduces us to Anna Zesbaugh, a Colorado-based entrepreneur trailblazing in the beverage sector with her brand, Corpse Reviver. The episode delves into Anna's fascinating journey from idea inception during the early days of COVID-19 through to product launch and brand establishment, all within the span of nine months. Guided by her visionary approach, Anna leveraged her expertise in the hospitality industry to create something truly unique.We are taken through a comprehensive overview of Anna's brands, including the inspiration behind Hooch Booch and the concept evolution of Corpse Reviver. The episode zooms in on the labyrinth of challenges and breakthroughs encountered while bringing a non-alcoholic beverage to market, highlighting the innovative rebranding strategy and packaging design that has helped Better Buzz Brands resonate with customers and carve out a niche in a bustling space.Key Takeaways:* Innovative Origin: Anna Zesbaugh sparked the idea for her beverage brand during a brief prohibition scare in Denver at the outset of the COVID-19 pandemic.* Bridging Brand and Function: Corpse Reviver's rebranding process and the rationale behind diverging from Hooch Booch are detailed, showcasing the intricate relationship between product identity and market positioning.* Packaging Design: The episode explores the significance of packaging in conveying brand story and visual appeal, mentioning the collaboration with an illustrator for the can designs.* Health Benefits: Corpse Reviver is unveiled as not only a hydration beverage but also one that is functional, containing a blend of minerals and ingredients with noted health benefits.* Distribution and Sales: Anna outlines the multi-channel approach to selling Corpse Reviver, from direct online sales to exploring retail opportunities such as grocery stores.Notable Quotes:* "The classic cocktail is really to mask bad flavors of pooch or alcohol." - Anna Zesbaugh* "Hooch Booch is a great idea. One year, actually, it was nine months later that we had a product ready to go on shelf." - Anna Zesbaugh* "Packaging is incredibly important… especially right now, there's a lot of people copying other people's designs or very plain white, boring packaging." - Anna Zesbaugh* "We tried to make the checkout process, like, so easy so that people could just like quick add to cart." - Anna ZesbaughResources:* Better Buzz Brands' websites: Drink Corpse Reviver and Drink Hooch BoochTo grasp the full depth of Anna Zesbaugh's insights on beverage branding and the evolution of Corpse Reviver, tuning into the full episode is a must. Imbibe the rich experiences and advice she imparts and stay refreshed for more enlightening episodes from the People of Packaging podcast. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.packagingisawesome.com/subscribe

In this episode, we sit down with Ryan Malkin, attorney and sage advisor when it comes to setting up a drinks business. Not only is Ryan in-the-know in terms of what is going on in today's drinks world, he understands the path that budding drinks entrepreneurs need to follow in order to avoid pitfalls. Even more interesting are his thoughts on how much it will cost to fulfill your drinks business aspirations. You might be pleasantly surprised to find out that you don't need a large (or even a small) fortune to make your drinks business a reality. This season's show concept: This season, we're following a canned cocktail line called Hamlet Hound, from launch to growth. Along the way, we'll interview key experts just like today's guest, Ryan Malkin and ask them how a startup can go from idea to national distribution. You'll get the real scoop on what works, and what doesn't. We'll also be looking at funding models, from venture capital and drinks incubators to bootstrapping your way to success. Want to know how to build a successful alcohol brand? Stay tuned as we investigate! About Ryan Malkin, guest: Ryan Malkin is founder and principal attorney of Malkin Law, PA, a firm focusing on alcohol beverage and cannabis law. Ryan has extensive experience giving advice to suppliers, wholesalers, retailers, agencies, and third parties within these regulated industries. Ryan is a regular contributor to Craft Spirits Magazine, Artisan Spirit, VinePair and SevenFiftyDaily. Malkin Law is also counsel to the American Craft Spirits Association, Florida Craft Spirits Association and Cannabis Beverage Association. Ryan was named one of Wine Enthusiast magazine's 2022 “Future 40” and Imbibe 75 as one of the most influential people in the alcohol beverage industry.  Learn more about Malkin Law PA: https://malkinlawfirm.com/ https://www.instagram.com/malkinlaw/ https://twitter.com/malkinlaw https://www.linkedin.com/in/malkinlaw?trk=hp-identity-name https://www.facebook.com/malkinlaw About Erica Duecy, host: Erica Duecy is co-founder of Business of Drinks, a podcast and content consultancy, and one of the drinks industry's most accomplished digital and content strategists. She has built publishing and marketing programs for Drizly, VinePair, SevenFifty, and other hospitality and drinks tech companies. She also has led digital editorial teams at Architectural Digest and Saveur magazines. Her content, podcast, and video programs have won more than 40 digital and editorial awards. She is a WSET Advanced-certified wine and spirits communicator, and author of the cocktail book Storied Sips (Random House), about the real-life stories behind the world's most famous cocktails.  To learn more about Erica Duecy: https://www.instagram.com/ericaduecy/ https://www.linkedin.com/in/erica-duecy-4a35844/ https://twitter.com/ericaduecy About Felicity Carter, host: Felicity Carter is a well-known journalist and editor based in Europe. She is co-founder of Business of Drinks, the Editorial Director of ARENI Global in London, International Editor of Star Wine List in Sweden, and a contributing editor to The New Wine Review. Formerly, she was founding Executive Editor for The Drop, and Editor-in-Chief of Meininger's Wine Business International, a trade magazine she built into a global must-read, with subscribers in 38 countries. She has consulted to the Dutch government and to Liv-ex, and been the keynote speaker at the wine industry's biggest conferences and events, from New York and Sydney to Hong Kong.  To learn more about Felicity Carter: https://twitter.com/felicitycarter https://www.linkedin.com/in/felicity-carter-a5754380/ https://www.instagram.com/carter.felicity/ https://www.facebook.com/felicity.carter.104/ Cheers!

Romeo's opened in New York City this past December, promising to bring a new kind of cocktail experience to the East Village. For this episode, we talk to owner Evan Hawkins about the kind of bar he wanted to open with Romeo's, and about how the bar combines his years of experience bartending in nightclubs with the lessons he learned at craft cocktail bars like Mother's Ruin and Broken Shaker. Find Romeo's on Instagram: @romeosnycRadio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

It's the Pizza Pod Party pizza and drinks special with three notable drink experts. John Holl, Noah Rothbaum, and David Wondrich!John Holl is the editor of All About Beer, he hosts the Drink Beer, Think Beer podcast, and co-hosts Steal This Beer podcast. He is the author of numerous books including “Drink Beer, Think Beer” and “The Craft Brewery Cookbook”.Noah Rothbaum, he was the co-host of the Life Behind Bars podcast. He's the former editor of The Daily Beast's award winning Half Full section. Noah is the author of “The Art of American Whiskey”. He is the associate editor of "The Oxford Companion to Spirits and Cocktails”. In 2025 get his new book, “The Whiskey Bible”.David Wondrich, is one of the leading authorities of the history of cocktails and bars. He was the longtime drinks Correspondent for Esquire. His 2007 book, "Imbibe!" is a classic among cocktail fans. Also check out his followup book, "Punch!" which came out in 2010. He was the other co-host of the Life Behind Bars podcast.They discuss the best beers, cocktails, soda, mocktails, and non alcoholic beers to pair with pizza! Take notes on some of the best pizzeria/taverns across the country too! This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Vermouth is an essential cocktail ingredient, and it can also be spectacular when served on its own. For this episode, we talk to several bartenders about the many reasons vermouth fascinates them and factors into their work: Alf del Portillo and Marta Premoli, owners of Quattro Teste in Lisbon, Portugal, and Francesco Lafranconi, who helped establish the vermouth program at the Rosevale Cocktail Room in New York City.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

This week, Angiest and Diane stop by to talk about THC-forward Kite Soda, and their new Choose Happiness campaign. A great local business with a serious commitment to supporting our local arts community. Imbibe, listen and enjoy!Support this podcast at — https://redcircle.com/brian-oake-show/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This episode was recorded (mostly) live at the AC Hotel Los Angeles South Bay, where we talked about Collinses, the Bees Knees, and a man who is iconic in bartending history. Research: Brown, Jared, and Anistatia Miller. “Is the Bee's Knees Cocktail Making a Comeback?” Imbibe Live. Feb. 22, 2022. https://live.imbibe.com/en-gb/blog/spirits-and-cocktails/bees-knees-cocktail-comeback.html “The Gourd Club.” New York Times. May 10, 1878. https://timesmachine.nytimes.com/timesmachine/1878/05/10/80682606.pdf?pdf_redirect=true&ip=0 Garrett, Dylan. “Tom Collins.” Liquor.com. Sept. 5, 2023. https://www.liquor.com/recipes/tom-collins-2/#:~:text=The%20Tom%20Collins%20is%20basically,essentially%20a%20gin%2Dsour%20spritz. Grimes, William. “The Bartender Who Started It All.” New York Times. Oct. 31, 2007. https://www.nytimes.com/2007/10/31/dining/31cock.html Grimes, William. “CRITIC'S NOTEBOOK; Shaken, Stirred or Mixed, The Gilded Age Lives Again.” March 26, 2003. https://www.nytimes.com/2003/03/26/dining/critic-s-notebook-shaken-stirred-or-mixed-the-gilded-age-lives-again.html “In and About the City: A Noted Saloon Keeper Dead.” New York Times. December 16, 1885. https://timesmachine.nytimes.com/timesmachine/1885/12/16/103643963.pdf?pdf_redirect=true&ip=0 Kurash, Jody. “Cocktail of the Month: It's the Bee's Knees!” The Georgetowner. Sept. 14, 2022. https://georgetowner.com/articles/2022/09/14/cocktail-of-the-month-its-the-bees-knees/ Rothbaum, Noah. “Frank Meier, The Paris Ritz's Mysterious Bartender Spy.” The Daily Beast. Aug. 2, 2015. https://www.thedailybeast.com/frank-meier-the-paris-ritzs-mysterious-bartender-spy Sutcliffe, Theodora. “Jerry Thomas.” Difford's Guide. https://www.diffordsguide.com/encyclopedia/2882/people/jerry-thomas “Tom Collins.” Yorkville Enquirer. June 11, 1874. https://www.newspapers.com/image/339414525/?terms=%22Tom%20Collins%22%20&match=1 “Tom Collins in Town.” Carlisle Weekly Herald. July 9, 1874. https://www.newspapers.com/image/269986710/?terms=%22Tom%20Collins%22%20&match=1 Difford, Simon. “Collins Cocktails – recipes and history.” Difford's Guide. https://www.diffordsguide.com/encyclopedia/490/cocktails/collins-cocktails-recipes-and-history Mazzeo, Tilar J. “The Hotel on Place Vendome: Life, Death, and Betrayal at the Hotel Ritz in Paris.” Harper. 2014. “Molly Brown Biography.” Biography.com. April 27, 2021. https://www.biography.com/activists/molly-brown Seiter, Matt. “The Ricky and the Collins: Two Cocktail Classics.” Feast. Feb. 27, 2015. https://www.feastmagazine.com/recipes/the-rickey-and-the-collins-two-cocktail-classics/article_40844aa2-bdd7-11e4-9031-2f85f8e5854c.html Thenon, Georges Gabriel. “Cocktails de Paris.” Editions Demangel. Paris. 1929. Accessed online: https://euvs-vintage-cocktail-books.cld.bz/1929-Cocktails-de-Paris/72/ Wondrich, David. “Imbibe!” Penguin. 2015. See omnystudio.com/listener for privacy information.

This edition of eponymous consumables features a drink named after a child star, a cocktail with a much-debated origin, and a brand of soda that may or may not have been named for a doctor. Research: “Dr. Pepper Drug Store to Close.” The Daily News Leader. April 7, 1994. https://www.newspapers.com/image/288796641/?clipping_id=57950269&fcfToken=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJmcmVlLXZpZXctaWQiOjI4ODc5NjY0MSwiaWF0IjoxNjc5OTY3NDc0LCJleHAiOjE2ODAwNTM4NzR9.EEq4KJ9NnYjObwXi-4eD3uuO8u4EcTnL7rphr6CvtKo Davis, Bob. “Bob Davis Recalls.” Spokane Chronicle. June 25, 1928. https://www.newspapers.com/image/562197576/?terms=negroni&match=1 Picchi, Luca. “Negroni Cocktail. An Italian Legend.” Giunti. 2015. Kindle edition. Regan, Gary. “The Negroni.” Clarkson Potter/Ten Speed. 2015. Boylan, Jennifer Finney. “The Negroni Is 100 Years Old — and the Perfect Cocktail for 2019.” New York Times. June 12, 2019. https://www.nytimes.com/2019/06/12/opinion/negroni-2019.html Bishop, Katherine. “THE LAW; Shirley Temple: Celebrity or Generic Term?” New York Times. October 28, 1988. https://www.nytimes.com/1988/10/28/us/the-law-shirley-temple-celebrity-or-generic-term.html Sutcliffe, Theodora. “Fosco Scarselli.” Difford's Guuide. https://www.diffordsguide.com/encyclopedia/2873/people/fosco-scarselli Bates, Kames. “Shirley Teed.” Los Angeles Times. Sept. 27, 1988. https://www.newspapers.com/image/405034465/?terms=shirley%20temple&match=1 Associated Press. “Shirley Temple Black Angry Over ‘Shirley T' Soft Drink.” Sept. 16, 1988. https://apnews.com/article/319cc7747919df46564f875e041e4447 “Shirley Temple Wins Round.” Los Angeles Times. Oct. 31, 1988. https://www.newspapers.com/image/404972201/?terms=%22soda%20pop%20kids%22&match=1 Rothman, Lily, “Inside the Shirley Temple: How Did the Mocktail Get Its Name?” Time. Feb. 11, 2014. https://time.com/6659/shirley-temple-drink/ “Shirley Temple.” Biography. April 20, 2021. https://www.biography.com/actors/shirley-temple Wondrich, David. “Imbibe!” Penguin, 2007. Dart, Bob. “Dr. Pepper's Drugstore Keeps His Secrets.” Detroit Free Press. April 17, 1994. https://www.newspapers.com/image/97516191/?fcfToken=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJmcmVlLXZpZXctaWQiOjk3NTE2MTkxLCJpYXQiOjE2Nzk5Njc0NjIsImV4cCI6MTY4MDA1Mzg2Mn0.3vHBeoCmdb1ZIYZPIJK636tYWfr2k0xNjtRK6KdirFc Reed, David. “Virginia Town Says It's a Pepper, Too.” The Times Leader. March 15, 1992. https://www.newspapers.com/image/416033562/?fcfToken=eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJmcmVlLXZpZXctaWQiOjQxNjAzMzU2MiwiaWF0IjoxNjc5OTY3NDU5LCJleHAiOjE2ODAwNTM4NTl9.eKRjapmbt8ACx88O9EG2JhxQYEa-5jR2d28Oxhr6Kbs&clipping_id=57978378 “Negroni Cocktail.” Difford's Guide. https://www.diffordsguide.com/g/1078/negroni-cocktail/negroni-story Bellis, Mary. "The Early History of Dr Pepper." ThoughtCo, Aug. 29, 2020, thoughtco.com/history-of-dr-pepper-4070939. Bellis, Mary. "The Early History of Dr Pepper." ThoughtCo, Aug. 29, 2020, thoughtco.com/history-of-dr-pepper-4070939. Pepper Museum. “History.” https://drpeppermuseum.com/history/ Hawthorne, Rusty. "New Evidence Negroni was Invented in Africa – Sorry Italy." Drinking Cup. https://web.archive.org/web/20190722110015/http://www.drinkingcup.net/negroni-invented-africa-sorry-italy/ See omnystudio.com/listener for privacy information.