Podcast appearances and mentions of michael mcilroy

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. 

Aussie Sam Ross has been climbing the ranks in the New York bar scene since his Dad bought him a one-way ticket there from Melbourne in 2004. He spent years learning from the late great Sasha Petraske at Milk & Honey before he and Michael McIlroy re-christened it as Attaboy in 2012. Since then, they've opened an Attaboy in Nashville and a new venue - Diamond Reef - that's making similarly outstanding drinks in Brooklyn. Then, we chat to the newest Head Bartender at The American Bar at the Savoy Hotel in London: Maxim Schulte. Maxim is only 28 years old, was born in Hamburg and has worked in bars all across the world - from Bangkok to Hong Kong and Saudi Arabia. At such a young age, he's already won the Beefeater MIXLDN competition with his cocktail, 'The Stack of Fortune', and is only the 11th person to head up the The American Bar in its 125-year history. Resources, bars and products mentioned: Attaboy New York & Nashville Diamond Reef New York The Dorsey Las Vegas Bartender's Choice Vol. 2 smartphone app Key points: 03:50 What Sam is up to in Vegas 07:00 Training bartenders 09:10 Sam's move to New York 15:30 Sasha Petraske 19:40 The return of the classics 22:30 Opening Attaboy 26:50 New York vs Nashville vs Las Vegas 32:40 The Pencillin - issues with CCA 35:00 The Bartender's Choice app 37:40 Tips for running a successful bar 42:28 The Free Pour Five with Maxim Schulte

In honor of Negroni Week sweeping the cocktail land next week (June 4-10), I spoke with Anne Louise Marquis, the National Portfolio Brand Ambassador of Campari America.  Negroni Weekis a celebration of one of the most perfect cocktail creations - the equal parts drink of gin, sweet vermouth, and Campari, but most importantly it is an international charity event that raises money for a variety of global causes. It is sponsored by Imbibe Magazine and Campari and has grown into a worldwide event with over 7,000 venues and businesses participating, but it has humble origins, originally starting out as "Negroni Social" with just a couple of bartenders in Portland, Oregon. Find out all you need to know about Negroni Week, what it’s about, how it began, and how you too can drink for a good cause! For our recipe this week we are sharing one of Anne Louise's favorite variations, The Right Hand, a cocktail created in 2007 by Michael Mcilroy at Milk & Honey in NYC. The Right Hand 1.5 oz Aged Rum (Matusalem Gran Reserva) .75 oz Sweet Vermouth (Carpano Antica) .75 oz Campari 2 dashes chocolate bitters (Bittermens Xocolatl Mole Bitters) Stir over cracked ice until chilled, strain into a cocktail glass. Citrus garnish optional. links:  Negroni Week Imbibe Magazine Campari   Anne Louise Marquis Social Links: Instagram Facebook Twitter   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

Jamie heads to a special event at Wright & Co. in downtown Detroit for a tasting of some great cocktails from Monkey Shoulder. Product rep Vance Henderson gives a break down of the whisky and the drinks. Monkey Shoulder Blended Malt Scotch Whisky brought one of 2017’s World Best Bar’s to Detroit for a one night only pop-up from Attaboy in New York celebrity bartenders SamRoss, Michael McIlroy, and Andrew Rice served up a signature cocktails at Wright & Co. www.WrightDetroit.com www.MonkeyShoulder.com www.ManCaveHappyHour.com @DJJamieDetroit

On this week’s episode, we chat with two awesome gentlemen: Sebastien Derbomez, U.S. Monkey Shoulder Ambassador and Sam Ross of the newly opened Diamond Reef in Bed-Stuy, Brooklyn. It is Bartender Journey Podcast # 205! Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. Sam Ross who was one of original bartenders at Milk and Honey who worked under Sasha Petraske, (Sasha’s name has been coming up so often on the show lately, and as you probably know, he left us way too early, but his inspiration lives on through the industry. )Monkey Shoulder invited us to a press event at Diamond Reef while it was in pre-opening phase. (Official opening: March 1, 2017)  Diamond Reef is a project from the Attaboy team, owners Sam Ross and Michael McIlroy and bartender Dan Greembaum and the first of three new spots scheduled to open this year. If you don’ t know aobut Attaboy..Sasha Petraske opened its predecessor, the original Milk & Honey bar on Eldrich Street in the Lower East side neighborhood of Manhattan on December 31, 1999.  It was an iconic bar, inspiriting an entire industry. Cocktail of the Week:Monkey Jam Sour2 oz Monkey Shoulder Scotch Whiskey1 oz Freshly Squeezed Lemon Juiceo½ oz Simple Syrup2 Bar Spoons JamDash Orange Bitters Shake well with ice.  Double strain into a Collins Glass filled with fresh ice.  Top with a little club soda.  Stir.  Express oils from orange twist into glass.  Add twist to glass. Book of the Week:This week's book and review comes to us from Hazel Alvarado (who helps me out so much on the show.) Malt Whisky Yearbook 2017: The Facts, the People, the News, the Stories by Ingvar RondeThe Malt Whisky Yearbook is published annually and contains current information on 400+ whisky distilleries around the world, whisky shops, whisky websites and new bottlings. Part reference guide, part Industry commentary, this 12th edition includes chapter such as “Watch Out! The Millenials Are Coming”, “Global Giant – Diageo, the First20 Years” and “Whisky Pricing – the Elephant in the Room”. Its paperback format featuring concise distillery summaries, tasting notes on choice expressions and current industry statistics makes it a  perfect addition to your spirited reading library! Toast of the Week:May you live all the days of your life. CheersGet Involved!Share a suggested book or Cocktail of the WeekWrite a guest blog post.  It could be about your local cocktail scene, or your bar, or a trip you’ve been on.Reach us on our Contact Us page!Tell a FriendTell a Stranger Leave  us a review on iTunes and give stars!  (5 Stars is the most!)You can leave ratings and reviews right from your iPhone...just go into the podcast app and use the search function on the bottom to find Bartender Journey.  Click on the purple Bartender Journey icon, then/ "Reviews"/ "Write a Review"Shout out:  Thank you Barback Jedi for the 5 star review: "Excellent focus on cocktail and spirit education Hey Brian. Big fan of the show! Loved seeing it evolve over the last couple of years. It was a huge help to me when I got started. Thanks for doing it. "

Same spot, new look! This week on The Speakeasy, Sam Ross and Michael McIlroy drop by to talk with host Damon Boelte about their new bar, Attaboy. The two took over the former location of Lower East Side staple, Milk and Honey. Find out what it takes to open your own bar, and what they’ve changed to make the spot their own. What’s stayed the same since the bar opened a month ago? Classic cocktails. Hear Damon, Sam and Michael debate the value of a cocktail menu. Does a lack of menus make things more personal between a bartender and a customer, or more confusing? Without a menu, the duo talks about serving guests personalized drinks in “courses” – whether it’s with citrus or, even, an egg. This program was sponsored by White Oak Pastures “Those couple months we were closed during the renovations, hours were changed significantly from being bartender for 14 odd-years getting up around midday, on an early miday and then getting home until 5 to just to change, getting and being there at 9 o’clock, making sure the contractors were on top of their game, making those phone calls, did you know business hours close at 5 p.m.?” “Those few months we were closed I was just craving getting back behind the bar and we’re doing that in our own space.” —Sam Ross of Attaboy on The Speakeasy

This week on The Speakeasy, Damon is joined by Michael McIlroy and Sam Ross of the world renowned members only bar Milk & Honey. They discuss how they found their way to New York and navigated the “cocktail world” and share some tips to class up any bar program. This episode was sponsored by Camp Bacon.