Podcasts about Imbibe

Winter's coming and we've got you covered for the season's cocktails. The Rob Roy is a staple of the season, having long ago crossed over from a simple Manhattan variant into a classic cocktail in its own right. For this episode, we explore the Rob Roy with JoJo Kitchen, bar manager at Rob Roy (@robroyseattle) in Seattle.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, host and Master Sommelier Chris Tanghe interviews Master of Wine Natasha Hughes about the modern winemaking landscape in Beaujolais. Tune in to hear them discuss winemaking techniques, generational turnover, stylistic shifts, and more.   Natasha passed her Master of Wine exam in 2014 and writes for Decanter, World of Fine Wine, Jancis Robinson, Imbibe, and other publications. Her new book on Beaujolais was published this fall by Académie du Vin Library.   Thanks for listening. If you enjoy this episode, please leave us a review, as it helps us connect and grow the GuildSomm community. Cheers!   Read the latest article on GuildSomm, Natasha's in-depth explanation of winemaking techniques in Beaujolais, excerpted from her new book: https://www.guildsomm.com/public_content/features/articles/b/natasha-hughes-mw/posts/winemaking-complexities-beaujolais   GuildSomm members receive a discount on Académie du Vin Library books: https://www.guildsomm.com/about_us/member-discounts/

This episode features Nicky Heckles, Vice President of Global Marketing for Smirnoff (Diageo). Dive deep into the Smirnoff marketing strategy that's fueling its success and discover how this iconic brand is dominating the Ready-to-Drink (RTD) market and authentically connecting with connecting with Gen Z consumers of legal drinking age (LDA). The episode reveals the playbook behind the viral success of the Smirnoff Ice campaign, a masterclass in self-aware humor and Gen Z LDA authenticity. * Beyond Impressions: Heckles shares the secret to measuring genuine impact and consumer resonance, moving beyond surface-level vanity metrics like impressions. The key is analyzing metrics related to brand advocacy, affinity, and acquisition, which demonstrate a deeper connection than just view counts. * The Unpretentious Voice: Discover the surprising Gen Z LDA trend Smirnoff is intentionally not chasing to maintain its unpretentious, real voice. Research shows Gen Z LDA craves authenticity and relatability, rejecting "overly polished perfection." Smirnoff leans into its own history of playful, self-deprecating humor (e.g., "We're called Ice but we're a liquid. We don't get it either.") to stand out. The Ready-to-Drink (RTD) market is the fastest-growing alcohol subcategory. Learn how Smirnoff differentiates itself from the flood of hard seltzers and spirit-based cocktails. * Unmet Consumer Need: Smirnoff's RTD portfolio addresses the critical consumer need for convenient, accessible, and reliably fun drinks for casual, social occasions. It positions itself as the unpretentious, easy choice, focusing on impulse purchases in the convenience channel. * Innovation Opportunity: The biggest opportunity for innovation in the next 12-18 months lies not just in flavor(which remains the most influential factor) but significantly in format and packaging (like the strategic shift from bottles to cans for impulse buys) and diversifying ABV options to cater to different occasions. Smirnoff's challenge is leveraging its "OG" vodka and RTD heritage while staying fresh for new drinkers. * Engaging Millennials: The brand strategically taps into nostalgia by referencing its long-standing playful tone and heritage (it's been around for over a century). The 25th birthday campaign for Smirnoff Ice is an example of celebrating its past while setting up a new era. * For Gen Z LDAconsumers, the brand focuses on cultural relevance, inclusive messaging (such as its "We Do We" platform), and humor/meme culture to ensure the brand remains dynamic, fresh, and aspirational. * The 'Glocal' Playbook Example: Heckles shares an example of a successful local activation, such as the Smirnoff Stage at Electric Picnic in Ireland. This activation was focused on radical inclusivity and accessibility, featuring wheelchair-accessible viewing decks, sign language interpreters, and Braille menus. The lesson for other distinct global markets is that while the creative message (the "G") can be consistent, the execution and cultural resonance(the "local") must focus on a universal value, like inclusion and community, to drive advocacy and market share gains. * Holiday Shift: The single biggest shift in consumer behavior Smirnoff is anticipating this holiday season is the continued prioritization of at-home consumption and gatherings focused on collective joy. The marketing strategy, from packaging to placement, is being adapted to capture impulse buys in the convenience channel and showcase the versatility of Smirnoff products for effortless cocktail creation at home. Gen Z LDA expects brands to champion a clear purpose. * Core Social/Cultural Purpose: Beyond responsible drinking, the core cultural purpose Smirnoff is championing is collective joy and inclusion (e.g., the "We Do We" platform). This purpose directly influences marketing by making Smirnoff the sponsor of inclusive events and influences product development to create options for diverse consumption occasions. This episode is essential listening for marketing executives, brand strategists, and anyone interested in how a legacy alcohol brand achieves cultural relevance, drives innovation, and secures its place in the future of the RTD market. Web: https://www.smirnoff.com Follow: @smirnoff About: Looking for the best vodka? Discover Smirnoff No. 21 Premium Vodka, the undisputed number one best-selling premium vodka in the world. With an exceptional heritage spanning decades and unmatched quality, Smirnoff is sold in over 130 countries, cementing its status as a truly global icon. Smirnoff sets the gold standard for purity. Our vodka is triple distilled and ten times filtered through activated charcoal, resulting in an exceptionally pure-tasting and smooth spirit. This meticulous process ensures a neutral base perfect for classic cocktails. Smirnoff is also a leader in flavor innovation, offering a wide range of expertly crafted flavored vodkas to suit every taste and occasion. Popular choices include: * Smirnoff Citrus: Perfect for a simple Vodka Soda with a twist. * Smirnoff Raspberry: Ideal for fruity cocktails. * Smirnoff Spicy Tamarind: A bold, culturally-inspired flavor for unique mixing. From timeless classics to modern favorites, Smirnoff offers versatility for both spirits and convenient Ready-To-Drink (RTD) products. Smirnoff No. 21 is the foundation for some of the world's most memorable and iconic cocktails: * Smirnoff Mule: The zesty, refreshing combination of vodka, ginger beer, and lime. * Classic Smirnoff Cosmopolitan: The perfect balance of vodka, cranberry, lime, and orange liqueur. * Bold Smirnoff Bloody Mary: The ideal savory brunch cocktail using Smirnoff's clean, smooth profile. For ultimate convenience, explore the full range of Smirnoff RTD products. These perfectly mixed, ready-to-enjoy beverages are designed for social gatherings and on-the-go enjoyment. This portfolio includes: * Smirnoff ICE: The original flavored malt beverage, known for its crisp, refreshing taste. * Smirnoff Seltzer: Low-calorie, flavored hard seltzers for the modern consumer. Meet Ash Brown, the dynamic American powerhouse and motivational speaker dedicated to fueling your journey toward personal and professional success. Recognized as a trusted voice in personal development, Ash delivers uplifting energy and relatable wisdom across every platform. Why Choose Ash? Ash Brown stands out as an influential media personality due to her Authentic Optimism and commitment to providing Actionable Strategies. She equips audiences with the tools necessary to create real change and rise above challenges. Seeking inspiration? Ash Brown is your guide to turning motivation into measurable action. The Ash Said It Show – Top-Ranked Podcast With over 2,100 episodes and 700,000+ global listens, Ash's podcast features inspiring interviews, life lessons, and empowerment stories from changemakers across industries. Each episode delivers practical tools and encouragement to help listeners thrive. Website: AshSaidit.com Connect with Ash Brown: Goli Gummy Discounts: https://go.goli.com/1loveash5 Luxury Handbag Discounts: https://www.theofficialathena.... Review Us: https://itunes.apple.com/us/po... Subscribe on YouTube: http://www.youtube.com/c/AshSa... Instagram: https://www.instagram.com/1lov... Facebook: https://www.facebook.com/ashsa... Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/ash-said-it-show--1213325/support.

The French 75 is a classic celebratory cocktail, topped with sparkling wine and based on the fortifying flavor of gin. Or is it Cognac? The gin version has long circulated as the standard, but New Orleans bartender Chris Hannah has given the cocktail fresh life with a Cognac foundation. From his first work with the cocktail at Arnaud's French 75 bar to his current position as a partner at Jewel of the South, Hannah has not only put his own imprint on the cocktail, but made it into a New Orleans favorite. Hannah joins us to explore the French 75's modern evolution, and to walk us through his approach to mixing the cocktail.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 Gibson began as a minor Martini variation, swapping the latter's olive or lemon twist for a pickled onion garnish and a new name. But in the century-plus since the Gibson's debut, it's taken on an identity of its own. Amor y Amargo partner and Saucedpodcast co-host Sother Teague joins us for this episode to explore the Gibson's many charms, and to discuss the dedicated fanbase the Gibson's garnered over the years.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. 

Africa is quickly becoming a focal point in the global bar world, and the AJABU Cocktail & Spirits Festival (@ajabufestival) is helping to showcase the continent's bars and bartenders. For this episode, festival co-founders Colin Asare-Appiah and Mark Talbot Holmes share the story of how AJABU got started, and they discuss the many ways the event benefits the African hospitality community and what to expect from upcoming events in Cape Town and Johannesburg.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. 

Italian amari, vermouths, and aperitivo wines have a history spanning back centuries. But these drinks styles are also living categories, continuing to expand in today's cocktail culture. For this episode, we talk withGiuseppe Gallo (IG: @peppegallo1) about the continuing influence of these Italian drinks, and about his contributions to the category: Italicus Rosolio di Bergamotto, Savoia Rosso Americano, and Savoia Orancio, the latter of which took a top award at this year's New Orleans Spirits Competition.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 Damian is joined by Emma Janzen, an award-winning journalist and drinks writer whose byline has become a fixture in the cocktail world. What started as a happy accident — cocktail classes in Austin, Texas, and a story pitch at her local newspaper — turned into a decade-plus career exploring drinks, design, and the culture surrounding them.Emma shares how she transitioned from multimedia work at a paper into drinks journalism, eventually becoming digital editor at Imbibe magazine before striking out on her own to focus on spirits, cocktails, and book projects. Along the way, she became a trusted collaborator for some of the biggest names in bartending, including Julia Momose (The Way of the Cocktail), Toby Maloney (The Bartender's Manifesto), and Jim Meehan (The Bartender's Pantry).In this conversation we cover:Emma's unconventional path into the industry — from design writing to drinks journalism.The cocktail classes and first visit to Tales of the Cocktail that sparked her passion.Lessons from seven years at Imbibe and how that shaped her perspective on drinks writing.Moving into co-authoring books with leading bartenders and how her role flexes from writer to editor to project manager.Behind the scenes of The Bartender's Manifesto and the challenge of translating Toby Maloney's teaching into a book format.Why The Bartender's Pantry feels like a pattern interrupt in cocktail publishing — with its focus on ingredients, culture, and ethics.Emma's philosophy on what makes a book worth writing (and worth reading) in an industry full of recipe collections.Advice for bartenders and operators thinking about writing a book — from finding your niche to doing the research, and the realities of time, money, and motivation.Her favourite drinks books that continue to inspire her writing and thinking.What styles of cocktail books she's ready to see less of.Emma also talks honestly about the craft of writing — how she bridges the gap between a bartender's knowledge and what readers actually need — and why books in this space are best viewed as a service to the community.

Teaser:I've been having a lot of conversations with APs and other leaders recently and one of the common themes is how overwhelming the work is right now and how hard it can be to invest in self-care. Mara and I discussed some self-care strategies a couple weeks ago in episode 271. One thing we did not talk about is how to unplug from the day so your time away form work is… well, time away from work. We are going to get technical and discuss specific strategies and habits you can adopt to increase the likelihood that you can leave your work behind. There are a couple caveats to this: For many of you, there are job responsibilities you have in the evening (subs and buses) – and we will look at how to work from home in the healthiest way possible next week. The other caveat is these techniques are helpful but they are not a panacea. We'll touch a bit more on that as we dive into the show.Sponsor Spot 1:I'd like to thank Kaleidoscope Adventures for sponsoring today's show. If you or your teachers have been thinking about planning a student trip, but don't really know where to start, Kaleidoscope Adventures has you covered!Kaleidoscope Adventures has been planning exceptional educational travel for more than 30 years. They understand the unique needs of student groups and will handle all the details from start to finish – so you can enjoy the experience! If you still need some help getting the ball rolling, check out their great e-resources including The Ultimate Guide to Planning Student Travel, The Ultimate How-To Guide for International High School Travel, AND The Ultimate Financial Guide for Your Student Trip. These are all FREE and packed with helpful tips and advice like how to get your parents on board, funding your trip, picking chaperones, and more.Connect with Kaleidoscope Adventures at mykatrip.com for your free copy or to talk with a pro planner.Kaleidoscope Adventures is travel beyond expectations!Show IntroCelebrations:Mara is getting married! (wish her well at mara@frederickbuskey.com or marabuskeyllc@gmail.com)Key Points Part 1Let's not sugar coat things – it's hard right nowThings probably aren't going to get much better in the near futureBurnout is an organizational problem (See also Helen Kelly in episodes 141 and 182)That said, there are things we can do to make it “suck less.”Today: transition home, next week: how to protect home time when you must work from homeOpening with encouragement to do 5mc (it is about reclaiming purpose and being able to say, today, I moved my school forward)Simple and fastGets you critical insightsBuilds relationshipsBuilds teacher capacitySponsor Spot 2:I want to thank IXL for sponsoring this podcast…Everyone talks about the power of data-driven instruction. But what does that actually look like? Look no further than IXL, the ultimate online learning and teaching platform for K to 12. IXL gives you meaningful insights that drive real progress, and research can prove it. Studies across 45 states show that schools who use IXL outperform other schools on state tests. Educators who use IXL love that they can easily see how their school is performing in real-time to make better instructional decisions. And IXL doesn't stop at just data. IXL also brings an entire ecosystem of resources for your teachers, with a complete curriculum, personalized learning plans, and so much more. It's no wonder that IXL is used in 95 of the top 100 school districts. Ready to join them? Visit http://ixl.com/assistant to get started.Key Points Part 2Begin with these three reflective questions:If burnout is an organizational problem, what's the problem?Imagine 10-20 years into the future. If you keep working the way you are now, and your self-care habits remain the same, what word(s) pop into your head?If you were out for three months, what would happen at work?A leading cause of fatigue and burnout is the inability to leave your work at work. If you want to be successful - as a leader and a person/family member/friend - you must figure out how to leave your work behind. Yes, this is easier said than done (speaking from experience) but we can develop some practices to help.Key components:Concluding the work dayTransitioning to homeEntering home modeConcluding the work dayReflect on the day, including identifying:Regrets and missed opportunitiesWins and celebrationsIf there is a serious issue that will be difficult to let go of, journal about it and do as much processing as you can. When you close the journal, close your mind. Also, do your journaling in a personal notebook you take home with you, not on a work-owned computer. When the issue intrudes on your thoughts at home, acknowledge and let it go.Identify the three most important priorities for the next day and time block them on your calendar.Transitioning to homeBe intentional about what you do with the trip home.You can use this as reflection time or professional learning (podcasts), but that undermines your transition. It is better to listen to professional podcasts on the way to work (that's why we release at 6 am instead of 3 pm) and listen to music or something that grounds you in your non-professional life on your way home.Entering Home ModeAs soon as you get home, change into casual non-work clothesCreate a specific routine to signal yourself that you are home, such as:Spend time checking in with a loved one (including pets)Imbibe your favorite food or beverage and do something relaxingExercise (consider stopping at a park to walk on your way home – even for five minutes. One step – literally- better than nothing; drive straight to the gym, do not pass Go, do not collect $200

This is a Vintage Selection from 2013The BanterThe Guys tell a tale of someone being bamboozled. The question is, who?The ConversationThe Restaurant Guys are joined by cocktail historians Jared Brown and Anistatia Miller who share stories from their book The Deans of Drink and where you can go today to see a Harry Johnson bar. They tell of their experiences renovating Musée des Vins et des Spiritueux.The Inside TrackThe Guys were thrilled to have Jared and Anistatia on the show and found they all enjoy a little wordplay.Anistatia: We would not have cocktail shakers if it hadn't have been for the Germans bringing in the doppel foss backer. Francis: I thought that was just when you saw someone who looked a lot like someone else. Jared: If you see one that looks a lot like another one, that would be the doppel foss backer's doppelganger. Jared Miller & Anistatia Brown on The Restaurant Guys Podcast 2013BioJared Brown and Anistatia Miller are the award-winning duo behind Mixellany Limited, publishers of influential cocktail and spirits books. They've co-authored more than 30 titles.Beyond writing, they created the Mixologist journal series, and contribute to leading publications such as Imbibe. Brown also serves as master distiller at London's pioneering Sipsmith Gin, and together they've consulted on award-winning spirits worldwide.InfoMuseum of the American Cocktail -https://www.southernfood.org/motacMusée des Vins et des Spiritueux-http://www.euvs.org/en/Jared & Anistatia's sitemixellany.comWe will have a Halloween pop-up bar in Stage Left Steak Oct 27-Nov 1.We're hosting Pam Starr to showcase her wines at a Crocker & Starr wine dinner on Oct 16. https://www.stageleft.com/event/101625-winemaker-dinner-with-crocker-starr/ The Restaurant Guys will be at Southern Smoke Festival on Oct 4 in Houston https://southernsmoke.org/festival/ssf-2025/And the Food & Wine Classic in Charleston Nov 14-16 https://foodandwineclassicincharleston.com/Our 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/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**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

It's Negroni Week, the time of year when thousands of bars and restaurants worldwide come together to celebrate the Negroni and its relatives, and to raise funds for a great cause. Over the years, Negroni Week has raised more than $5 million for charitable causes, and for this episode, we explore some of the projects supported by Negroni Week through our giving partner Slow Food via their Slow Food Negroni Week Fund. Guests for this episode include Bilal Sarwari, international councilor for Slow Food; Slow Drinks author Danny Childs; and Hansel Morales, a bartender and manager at Siti in Austin, Texas, and a recipient of a 2024 scholarship through the Slow Food Negroni Week Fund. 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. 

Bourbon is America's signature spirit, and for much of its history, it's been synonymous with Kentucky. Dan Garrison and his Texas-based distillery were among the first to explore the possibilities of making bourbon informed by, and influenced by, other places. For this episode, Garrison explains the Garrison Bros. approach to making Texas bourbon, and talks about Garrison Bros. support of charitable causes such as the Hye Fashioned Takeover initiative, taking place through the month of September.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 I'm joined by none other than David Wondrich – cocktail historian, author, and one of the most influential voices in the modern drinks world. If you've ever picked up Imbibe!, mixed a punch bowl from his recipes, or thumbed through the monumental Oxford Companion to Spirits and Cocktails, you'll know why this conversation was such a treat.We dive into David's journey from punk-era bass player, to English professor, to Esquire's drinks guy, and ultimately to becoming one of the leading authorities on cocktail history. He shares stories of working alongside legends like Gary Regan, Dale DeGroff, and Sasha Petraske, and reflects on how those relationships shaped both his career and the wider cocktail revival.David takes us behind the scenes of Imbibe!, the groundbreaking book that helped ignite the craft cocktail renaissance and explains how new technology and dogged research made it possible to reconstruct Jerry Thomas's world. We also talk about the epic scale of The Oxford Companion to Spirits and Cocktails: curating 1,200 entries with 165 contributors, and the challenges of making a truly global reference work.Along the way, David opens up about the art of hospitality, why history and storytelling matter just as much as specs and technique, and his excitement for his upcoming comic book history of the cocktail, due for release this September.This one's packed with wisdom, humour, and more than a few great bar stories.What You'll Learn in This EpisodeHow David fell into drinks writing via Esquire magazine and ended up travelling the world covering bars and spirits.The origins of Imbibe! and why Jerry Thomas deserved a serious biography.The research process that unearthed forgotten ingredients, measurements, and recipes.The scale and ambition behind The Oxford Companion to Spirits and Cocktails.Why understanding the history and cultural context of drinks matters for bartenders today.The enduring importance of hospitality in an era of batched cocktails and avant-garde menus.A sneak peek at David's next book a graphic novel-style history of cocktails.Connect with David WondrichTwitter: @DavidWondrichBooks: Imbibe! | Punch | The Oxford Companion to Spirits and CocktailsConnect with The Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: sayhello@thecocktailacademy.com

[This episode originally ran June 18, 2024.] 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 also 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, former 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. 

In episode 144 of the Glow Journal podcast, host Gemma Dimond talks to the founder of Imbibe, Felicity Evans. Felicity's founder story is really different to my usual guests in that she never really set out to create a “brand.” I thought this was a wonderful opportunity to show you how many different shapes the startup journey, so to speak, can take.The short version- Felicity wanted to overhaul her health, so she started making probiotic drinks in her kitchen. Her friends and family saw a change in her skin, her hair, her energy, and her health, so she started making up batches for them. Word spread, local retailers started asking if they could stock her products, and over a decade on Imbibe is a fully fledged beauty and wellness brand with SKUs spanning ingestible and topical skincare.There's a lot you can take from this, but what I find the most interesting is the finding-the-right-manufacturer piece- if you set out specifically with the goal of becoming a “brand founder,” hearing the word “no” time and time again (a startup inevitability) would be really disheartening. In Felicity's case, she didn't necessarily want to start a brand, so hearing a “no” was kind of a straightforward “okay, well you're not the right manufacturer.” Business wasn't her primary motivator- her primary motivator was just getting a shelf stable version of her product to the people who wanted it.In this conversation, Felicity shares why the hotel space has become one of her most interesting and fruitful distribution channels, the many ways inflammation can show up in the body, and why she's always used her customers as her biggest influencers. Read more at glowjournal.comFollow Imbibe on Instagram @imbibelivingStay up to date with Gemma on Instagram at @gemdimond and @glow.journal, or get in touch at hello@gemkwatts.com Hosted on Acast. See acast.com/privacy for more information.

Noah Rothbaum has been writing about drinks for more than 20 years, and he's been a whiskey enthusiast for even longer. His latest book, The Whiskey Bible, comes out in September from Workman Publishing (publisher of Karen MacNeil's seminal book The Wine Bible), and he joins us to talk about researching and writing the book, the whiskey knowledge he uncovered along the way, and what keeps him excited about the world of whiskey.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 special live episode, Shawn Soole hosts one of the most beloved voices in cocktail culture—David Wondrich, renowned historian, writer, and spirits expert. Together, they explore the evolution of mixology, the stories that shaped our drinks, and what lies ahead for the hospitality world.

This is a Vintage Selection from 2008The BanterThe Guys talk about past, present and future trends in cocktails and Francis makes a prediction of the next great flavor. Was he right? The ConversationThe Restaurant Guys are joined by cocktail historian David Wondrich. They talk about cocktail glasses (yes, size DOES matter) and his book Imbibe! Spoiler: It won a James Beard Award!The Inside TrackThe Guys and David, who have bent an elbow together, discuss the bartending skills that go well beyond mixing a drink. “It's not just mixing drinks, that's even the smallest part of it. You have to be a character. You have to be able to talk to people from all walks of life.You know, I've always admired a great bartender for that social versatility, that sense of dignity behind the bar where you're in charge, and yet at the same time, you're hospitable. And you can handle people in all states of.. sobriety,” David Wondrich on The Restaurant Guys Podcast 2008BioDavid 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 newest book (to be released fall 2025)https://www.penguinrandomhouse.com/books/675535/the-comic-book-history-of-the-cocktail-by-david-wondrich-illustrated-by-dean-kotz/The Rise, Fall, And Rise Again Of Sloe GinBy Janelle Alberts   May 17, 2024https://www.mashed.com/1582212/rise-fall-sloe-gin/ Our 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/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**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

Erick Castro is one of the more influential bartenders working today. The owner of Gilly's House of Cocktailsand Raised by Wolves in San Diego, he's also the host of the Bartender at Large podcast, and he's been involved in bar projects from coast to coast. For this episode, Erick shares his insight into the enduring appeal of simplicity in cocktails, and he talks about best practices when making frozen drinks for summer.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 has taken place in New Orleans for more than 20 years. Almost since the beginning, Charlotte Voisey has been one of the most omnipresent individuals at Tales—organizing parties, moderating seminars, heading up the Spirited Awards, and much more in her role with William Grant & Sons. Earlier this year, Voisey stepped away from her previous job and into her new position as executive director of the Tales of the Cocktail Foundation. With this year's event coming up July 20-25, we're chatting with Voisey for this episode to talk about her big change, how Tales has evolved over the years, and what she's looking forward to when the global cocktail crew descends on New Orleans this summer.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. 

Gin is the quintessential cocktail spirit, and the foundation of every great Martini and Negroni. For this episode, we look at the ingredients and techniques that go into making some of the world's best gins with Simon Ford, creator of Fords Gin, and Terry Fraser, master distiller of Tanqueray London Dry Gin and Gordon's Gin.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. 

Riesling is the signature wine of Germany, but many casual wine drinkers have less familiarity with other German styles or with the country's wine regions. For this episode, importer Stephen Bitterolf of vom Boden (Instagram: @vomboden) helps demystify German wines and takes us on a tour of some of the country's producers, including Shelter, Seehof, Moritz Kissinger, Hild, and Vollenweider.    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. 

Distilled spirits form the foundation of our favorite cocktails. But beyond simple differences like bourbon vs. scotch or gin vs. vodka, many bartenders and drinkers may only have a cursory knowledge of the deeper details. The Wine & Spirits Education Trust (WSET) is a global educational organization that aims to make such deeper, detailed knowledge of spirits accessible to professionals and curious consumers. For this episode, we explore WSET's spirits education programs with Rob McCaughey, the head of business development for spirits for WSET Americas.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 order to understand what the Martini is, it's important to know what the Martini was. Our contributing editor Robert Simonson (publisher of The Mix newsletter and author of The Martini Cocktail) joins us for this episode to explore the Martini's evolution since its inception, and to consider the Martini's role in modern cocktail culture.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 most celebrated cocktail of the 20th century is finding fresh fans today, as bartenders and cocktail enthusiasts around the world discover the Martini's magic. Our May/June 2025 issue digs into the Martini's details. For this episode, we're joined by three veteran bartenders and bar owners, who share their Martini experience and their insight: Natasha Bahrami from The Gin Room in St. Louis, Trevor Easter from The Butterscotch Den in Sacramento, and Abigail Gullo from Loa in New Orleans.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. 

Join us as Caroline Pardilla,  digital content editor for Imbibe magazine, shares the inspiration behind her book Margarita Time: 60+ Tequila & Mezcal Cocktails, Served Up, Over & Blended! From classic margaritas to inventive mezcal creations, Caroline & Erick break down the lore and love for the most popular cocktail of all-time . Get Caroline's Book: https://www.penguinrandomhouse.com/books/737130/margarita-time-by-caroline-pardilla/ ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLargeTalking Tequila w the founder of Lalo | Bartender at Large ep 438

This weeks guest is Janice Bailon, who joins us from New York City. Born in Panorama City, California, and growing up in Ventura County, Janice embraces her California background. Janice feels California awarded her some of her greatest passions. She still cultivates these passions and hobbies: Forgotten classic cinema, movies, and musicals, especially from the 1970s and earlier, local seasonal produce and food history. One of Janice's most beloved personal and professional passions is Agave and the relationship between Mexico and the Philippines. Bailon proudly calls herself an “agave nerd” believing that if you think you know everything and are an expert of agave you really don't know anything. Professionally, Janice has been recognized as a leader in the hospitality industry with articles published in Forbes, Punch and other media outlets as well as a Tales of the Cocktail Best New Bar Nomination in 2022 for her work at San Francisco's For the Record. Janice also served as former President for the SF Chapter of the United States Bartender's Guild supporting members through the pandemic. In 2025 she was named as one of the Imbibe 75's and her program at Leyenda was the only New York Bar nominated for Outstanding Bar Program by the James Beard Foundation. Janice dedicates her efforts to shape a better world through her brainchild, Hospitality of Asians & Pacific Islanders (HAPI), a nonprofit organization established in 2022. Nestled in the unceded Ohlone territory, known today as the San Francisco Bay Area, HAPI's mission is to elevate the voices and stories of the Asian and Pacific Islander community within the hospitality industry. They strive to normalize the success and thriving of API individuals in the industry through a plethora of initiatives, including events to boost visibility and promote the community, a forthcoming mentorship program, and the dissemination of career development opportunities and resources. @mytinydancer fueledbyagave.co @hapi.community A big thank you to Jean-Marc Dykes of Imbiblia for setting up our new website theindustrypodcast.club. Imbiblia is a cocktail app for bartenders, restaurants and drink nerds and built by a bartender with more than a decade of experience behind the bar. Several of the features includes the ability to create your own Imbiblia Recipe Cards with the Imbiblia Cocktail Builder, rapidly select ingredients, garnishes, methods and workshop recipes with a unique visual format, search by taste using flavor profiles unique to Imbiblia, share recipes publicly plus many more……Imbiblia - check it out! Looking for a Bartending Service? Or a private bartender to run your next corporate or personal event? Need help crafting a bar program for your restaurant? Contact Alchemist Alie for all your bartending needs: @alchemist.alie Contact the host Kypp Saunders by email at kypp@babylonsisters.ca for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kypp@babylonsisters.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

Rick & Kelly bring you a brand new Daily Smash, with minimal commercial interruption and a FRESH direction: fun stories, no politics, just real life... including Kelly's morning, the new pulls & knobs, Kelly's bag update, and the wild dating story from Kelly's former neighbor, featuring the never before used word "imbibe"... plus memories of the Pope and much more in this 30+ minute episode!⁠⁠⁠⁠Check out Rick & Kelly's favorite ingestible peptides HERE:https://boards.com/a/vL3gBe.kypDicRick & Kelly are PROUD to be the OFFICIAL LAUNCH PARTNERS with SOULLIFE MINERAL SUPPLEMENTS here in America! Get the Rick & Kelly DOUBLE discount of $20 off per bottle by buying 2 or more bottles & hitting AUTO ORDER at:⁠⁠⁠⁠⁠https://soullife.com/rickandkellyRick & Kelly would love for you to join them on Patreon, where they post hour-plus long, commercial free episodes every week, including celebrity interviews, cooking segments and other videos you won't find on their YouTube channel!Sign up for the Rick & Kelly Show on Patreon.com now!⁠⁠ https:// www.patreon.com/rickkellyshow  ⁠⁠#chanel #bag #newportbeach #coronadelmar #lidoisle #thehouse #firstdate #datenight #wine #italian #chickenparm #make #ingestible #ingestiblepeptides #peptides #california #californiagovernor #kitchen #irondoors #pinkys #beverlyhills #rhobh #realhousewives #kylerichards #mau #mauricio #garcellebeauvais #suttonstracke #erikajayne #boz #doritkemsley #pk #reunion #finalepisode #illegalmigrant #deportation #maryland #senator #senatorchrisvanhollen #jamiekennedy #comedian #patreon #interview #donaldtrump #presidenttrump #harvard #ivyleague #cornell #college #university #woke #taxexempt #taxpayers #irs #kylerichards #teddimellencamp #rhobh #cynthiabailey #crystalminkoff #jefflewis #toddlewis #carrielewis #ryanbailey #jamiekennedy #carniewilson #patrikandpol #chumpcon #hotchocolate #jefflewislive #siriusxm #earthquake #shaker #resortsworld #mulberrystreet #pickleballpartytown⁠⁠⁠⁠⁠

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.

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

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

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

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