Podcasts about Negroni

Join us for a conversation with the James Beard Award-winning duo behind the new book, The Cocktail Sessions: Toby Maloney, award-winning bartender, and acclaimed author Emma Janzen. Toby draws on decades behind the bar to break down the fundamentals of classic cocktails, from the Daiquiri and Old Fashioned to the Negroni and beyond, revealing how small adjustments in balance, texture, temperature, and technique can transform an everyday staple into something truly memorable. Emma brings her signature clarity and storytelling to the discussion, explaining how their collaborative process distills professional wisdom into pages that feel like sitting down for a session with a master bartender. Together, they explore why there is no single right way to make a great Martini or Mai Tai, and how home enthusiasts can learn to trust their own palates. Tune in for a masterclass in classic cocktails that is equal parts education, inspiration, and pure joy. Link to book: https://www.penguinrandomhouse.com/books/757701/the-classic-cocktail-sessions-by-toby-maloney-and-emma-janzen/ Free Perfect Puree Samples: https://perfectpuree.com/bal ____________________________________ 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

SUBSCRIBE TO IMPOSSIBLE WAY OF LIFE ON PATREON TO ACCESS FULL EPISODE https://www.patreon.com/animpossiblewayoflifeCrooner lineage, mask vs music, AI John Lennon reels, having fun making music vs not having fun making music etc. Oh, we also invent a game where you close your eyes and THINK ABOUT THE BEATLES, then you have to say the first image that comes to mind. 

Douglas Brunt: Negroni (1 ounce gin, 1 ounce sweet vermouth, 1 ounce Campari, garnish with orange rind and Luxardo cherry) Elliot Ackerman (best selling author, former special forces and intelligence officer) guest-hosts Dedicated, including bartending, to interview Doug about THE LOST EMPIRE OF EMANUEL NOBEL. They discuss the world's century-long quest to capture oil, Russia and Ukraine from the time of Nobel and Stalin that mirrors the present day, Rasputin and the Romanovs, the differences between fiction and nonfiction writing (Elliot and Doug have each published both), and how to make a good cocktail.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Send us Fan MailIn this episode, Lady Petra and Saffermaster discuss the conclusion of Sex At Dawn, Chapter 22 “Confronting the Sky Together” over a Negroni. The Kinky cocktail Hour is brought to you by Motorbunny, the best saddle style vibrator on the market today. Save $40 on your Motorbunny purchase with the code LADYPETRAPLAYGROUND at Motorbunny.com You can order the TechRing, "Where health meets pleasure" at http://myfirmtech.com using the code "KINKY" to save 15%. Put a ring on it!Support the showHard Married: A Guide to Building Lasting Love by Unlocking the Secrets of Deep Intimacy. Get your copy of this new book by Saffer here: https://tinyurl.com/Hard-MarriedVisit Hardmarried.netListen on Podurama  https://podurama.com

Diese Folge startet direkt mit einem kleinen Chaos: Wir nehmen zu zweit auf und das sogar in Runde zwei, weil beim ersten Versuch die Technik nicht mitgespielt hat. Den roten Knopf zu drücken ist offenbar nicht unsere größte Stärke. Ramon fehlt, er ist krank und wir merken schnell: Ohne ihn läuft einiges anders. Dazu kommt noch ein Baustellen-Soundtrack vom Nachbarn, der fleißig bohrt, also kleine Triggerwarnung für empfindliche Ohren. Jana hat einiges zu erzählen: Sie war mit Freunden in einer Bar unterwegs und hat den ganzen Abend Englisch gesprochen. Dabei stellt sich die spannende Frage: Wer ist man eigentlich in einer anderen Sprache? Verändert sich die Persönlichkeit, wenn man Englisch spricht? Jana reflektiert ihr „englisches Ich“ und was Sprache mit Identität macht. Ein weiterer Moment bleibt besonders hängen: Eine kleine Unachtsamkeit und plötzlich standen die Haare in Flammen. Eine Story, die zeigt, wie schnell aus einem entspannten Abend eine brenzlige Situation werden kann. Außerdem spricht Jana darüber, wie Medienkonsum und Darstellungen Einfluss auf Wahrnehmung und Erwartungen beim Sex haben können, ein Thema, das viele beschäftigt und oft unterschätzt wird. Lars bringt seine eigenen Eindrücke mit: ein Besuch auf einem Z-Promi-Event und eine Erfahrung beim Osteopathen – zwischen neugierig und skeptisch. Sportlich wird es auch kurz: Wir sprechen über Paddle (Padel), eine Sportart, die immer populärer wird und für viele zugänglicher ist als Tennis. Ein echtes Highlight: Jana war in Bremen für eine besondere Chorprobe auf internationalem Niveau, im Hinblick auf die „WM der Chöre“. Neben intensiver Vorbereitung gab es auch klassische Sightseeing-Momente, inklusive Besuch der Bremer Stadtmusikanten und ein bisschen Wellness. Und natürlich: Die Frage nach dem richtigen Look für den großen Auftritt im Sommer. Kulinarisch testet Jana einen Negroni mit gemischtem Fazit. Zum Schluss geht's noch in die Popkultur: Wir sprechen über den Film „Michael“ über Michael Jackson, das neue Album von Madonna und freuen uns auf einen musikalischen Konzertsommer. Eine Folge zwischen Technik-Fails, großen Themen, persönlichen Geschichten und internationalem Flair.

Hoy tenemos el gusto de sentarnos a platicar con Jorge Urbano, el campeón absoluto de la Campari Bartender Competition 2025 (México y LATAM).En esta charla íntima, Jorge nos abre las puertas de su mente creativa y nos cuenta todo sobre su camino hacia la victoria. Hablamos de la inspiración detrás de su icónico "Popurrí Negroni" (con ese toque de Huapango de Moncayo), los miedos que tuvo que superar detrás de la barra, sus verdaderas pasiones y la indescriptible emoción de levantar el trofeo en la gran final en Brasil. ❤️‍

In dieser Folge des Podcast Clubs sind Isabel und Lukas Zinnagl zu Gast – das Duo hinter dem Podcast „Negroni Nights“. Ihr Podcast fühlt sich an wie ein ehrliches Gespräch am Küchentisch: ungefiltert, spontan und oft irgendwo zwischen Alltagsbeobachtungen, Diskurs und Beziehungsthemen. Wir sprechen darüber, wie aus einer spontanen Idee ein wöchentliches Ritual wurde, warum sie bewusst auf Vorbereitung verzichten und weshalb genau diese Dynamik ihren Podcast so besonders macht. Außerdem geht es um ihre sehr direkte Gesprächskultur, unterschiedliche Meinungen und warum das manchmal genau das Spannendste ist. In dieser Folge des Podcast Clubs erfährst du: - wie „Negroni Nights“ entstanden ist und warum sie kein "klassischer Podcast" sein wollten - warum ungefilterte Gespräche gleichzeitig Stärke und Herausforderung sind - wie sich Isabel und Lukas im Podcast ergänzen und auch einmal aneinander reiben - welche Themen bei ihrer Community besonders viel Resonanz auslösen - warum ein gemeinsames Projekt wie ein Podcast auch die Beziehung stärken kann - weshalb „einfach machen“ heute eine echte Superpower ist Eine sehr dynamisches Gespräch und reflektierte Folge über Partnerschaft, Öffentlichkeit und darüber, warum die besten Ideen oft die sind, die man einfach umsetzt.

Elisa Muñoz charla con Axel, Marc y Jes acerca de sus restaurantes favoritos, de los homenajes que se dan cuando están de gira y de los libros de coctelería que más les gustan.

Why This Episode MattersPaul Clarke explains why Imbibe has lasted 20 years by staying consumer-focused, independent, and credible.It's also a great look at how cocktail culture changed over two decades, from teaching people the basics of a proper sour to telling deeper stories about the people and ideas shaping what we drink now.Mark Pascal and Francis Schott connect that editorial philosophy to hospitality itself: lead with quality, tell the truth, and earn trust over time.Along the way, the episode covers Negroni Week, the Imbibe 75, independent publishing, cocktail storytelling, and why bitterness eventually wins people over.The BanterMark and Francis open with a riff on awards-season humility, noting that in restaurant life, humility usually comes from service failures and hard-earned recovery—though they're not above enjoying a medal when one comes their way.The ConversationPaul Clarke, executive editor of Imbibe Magazine, talks about building a drinks publication that serves both curious consumers and serious professionals without losing clarity, rigor, or pleasure. He explains how the magazine explores “liquid culture,” with attention to the people, places, and ideas behind what ends up in the glass.The discussion also traces the rise of modern cocktail culture through the lens of the Negroni and its many descendants, while highlighting Imbibe's role in shaping conversation through projects like Negroni Week and the Imbibe 75. It's a smart, funny exchange about editorial standards, independence, and why good drinks writing should be as engaging as the drinks themselves.Timestamps00:00 – Banter: what “humbling” really means in the restaurant business05:00 – Why Imbibe works: consumer-first, not trade-first11:00 – Trust, credibility, and the line between editorial and advertising16:00 – 20 years of cocktail culture: from basics to “liquid culture”20:00 – Good writing is a big factor in Imbibe's success24:15 – How independence key to Imbibe's survival28:00 – How Negroni Week began and why it became global34:00 – The resurgence of the Boulavardier40:00 – The Imbibe 75 and the people changing how the world drinksBioPaul Clarke is the executive editor of Imbibe Magazine, an independent drinks publication celebrating 20 years in 2026. He is also the author of The Cocktail Chronicles and host of the award-winning Radio Imbibe podcast.InfoImbibe Magazine https://imbibemagazine.com/Radio Imbibe https://radio-imbibe.simplecast.com/Steven Witherly on The Restaurant Guys Podcast https://www.buzzsprout.com/2390435/episodes/16866178Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The Guys!TheGuys@restaurantguyspodcast.comFollow us on Instagram @restaurantguyspodcast

Matt Hranek is one of those guys who makes you want to live better immediately.Matt is the founder and editor of William Brown magazine, author of A Man & His Watch, A Man & His Car, Negroni, and Martini, and the world's most interested guy. Not interesting. Interested.In this episode, we talk about taste, why AI still can't fake it, the problem with modern fashion, how Ralph Lauren mannequins mess with our heads, why great style should feel lived-in, and what actually makes a good life. Matt also shares stories from his early photography days, building WM Brown, hosting his legendary Florence Negroni party, and why dressing well still matters.This one made me want to buy a ticket, put on a jacket, and pay closer attention.Thanks for listening! -Andrew

BAR & WINE - Il 2026, per il massimo esperto di Negroni al mondo, è un anno speciale: festeggia cinquant'anni di carriera e, dopo l'estate, andrà in pensione. O almeno in parte, perché per Luca Picchi la voglia di fare non si è affatto spenta. Accanto ai progetti, c'è anche una felicità privata che rivendica con semplicità: oggi si dice contento soprattutto perché è innamorato, da dieci anni, della stessa donna. Da qui parte una conversazione che tocca premi, locali, accoglienza, tecnica, giovani generazioni e futuro del mestiere.

Here's your local news for Monday, March 30, 2026:We head to downtown Madison for this weekend's rally against the Trump regime,Talk judicial philosophy with an incumbent Dane County judge,Answer all of your burning questions about data centers,Commemorate the enactment of the Fifteenth Amendment,Teach you how to mix up a Negroni cocktail,Review two new movies,And much more.

Billion-dollar deals, breakout brands, and "crazy ideas" that actually worked. The hosts dive into a wave of recent CPG acquisitions and what they signal for founders. Plus, a look at brands going global, a buzzworthy Negroni-inspired sparkling water, and a conversation with industry veteran Jeff Church and "Peaky Blinders" actor Matthew Postlethwaite on their upstart protein soda brand, Proda. Show notes: 0:20: Registration Reminder. Linked Deals. Pond Crossing. Lapping It Up. Mex-BBQ. – The hosts kick off with reminders about upcoming Taste Radio and BevNET events before diving into recent acquisitions involving Huel, Monaco RTD cocktails, and Dirty Shirley. They note that these deals underscore the importance of long-term persistence, strong execution, and adapting to shifting consumer trends, emphasizing that most brands take years to reach such milestones. The conversation also touches on the challenges of expanding between the U.S. and U.K., highlighting how cultural differences and varying levels of consumer familiarity can influence success. Later, Ray shares sips of Lapo's latest opus, Melissa spotlights an innovative tea, and John features a flavorful nut butter and Mexican BBQ sauces, the latter sparking a broader discussion about the rise of similar products. 30:29: Interview: Jeff Church & Matthew Postlethwaite, Co-Founders, Proda – On location at Expo West 2026, Jeff and Matthew talk about how Proda was designed to deliver nutrition in a lighter, refreshing format. They discuss the inspiration behind the brand, their focus on taste and positioning, and how they're approaching a competitive beverage landscape with an exclusive Sprouts launch. Brands in this episode: Proda, Huel, Monaco Cocktails, Dirty Shirley, Soylent, Sunnie, RXBAR, Vitaminwater, Goodles, Pop Chips, Liquid Death, Living Things, XOXO, Peeps, Crush, Slice, Suja, Lapo's, Sanzo, Mabi Tea, Bachan's, Ground Up, Paco Jones, Arriba, Tia Lupita, Tierra Negra, Oh My Dessert Butters, Olipop, Poppi, Rowdy Energy

We're recapping a big couple of weeks on the School Runway. Bronagh's birthday turned out to be one for the books with a night away in London, cocktails at what might be the best Negroni bar in Soho, and a Queens of Archive leopard print coat that is, officially, her whole personality now. Meanwhile Cara has gone fully down the Pokemon card rabbit hole, and we're looking back on the annual World Book Day chaos featuring a last-minute Captain Underpants costume, a bald cap and a lot of prayers. Boycie the Staffy puppy has also arrived and is already running the household. Dublin for St Patrick's Day is up next with spice bags, proper pubs and absolutely zero itinerary.Bronagh's birthday recap in London: Bankside Hotel, Bar Termini Soho and the Queens of Archive coat worth every pennyBoycie the Staffy puppy: first week home, dog training tips and the yelp trick that actually worksPokemon card collecting: why it's worth checking your loft and how to get started with your kidsWorld Book Day costume chaos: Captain Underpants on a budget (been and gone, but we feel your pain)Dublin for St Patrick's Day: spice bags, Irish pub etiquette and winging itInstagram: @schoolrunwaypod Leave us a voice note: https://sayhi.chat/oeks4 Don't forget to leave us a review on Apple Podcasts & Spotify! x Hosted on Acast. See acast.com/privacy for more information.

Joshua Hammer: Negroni (1 ounce gin, 1 ounce sweet vermouth, 1 ounce Compari, garnish with orange rind) Joshua tells of his harrowing kidnapping in Gaza in 2001 while he was the Jerusalem bureau chief for Newsweek, then of his second kidnapping in Iraq in 2004, recounts overlapping with Jon Meacham at the Reagan Ranch, gives his thoughts on how to structure a magazine piece and a book-length work of narrative history, tells the pros and cons of being an expat in Berlin, and paints a bleak picture for the future of the print magazine. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

At the St Regis, it's two, two bars in one. Our guest is well aware of that fact - preparing a perfectly executed Negroni at noon on a sun-drenched terrace… and then later that evening a Warhol-worthy cocktail set in a bespoke glass.Today I'm sitting down with Ludwig Negri, Manager of The St. Regis Bar and the Arts Bars at the St Regis Venice.He's been there since it was reopened in 2019, after honing his craft in London. We'll talk Lake Garda beginnings, Venetian lagoon botanicals, and what it really takes to build two distinct bar identities in one of the most visited hotels in the cityYou can also read about the St Regis Venice in my new book — yes, it's finally happening. A Guide to Drinking in Venice lands in April 2026. I've been hinting at it for years, and it's now available for pre-sale. Go to alushlifemanual.com/book for more details.Our cocktail of the week is the Doge's Tipple.INGREDIENTS45ml artichoke-infused Mancino Amaranto45ml Venetian bitter (we are using select, but we are gonna change soon with Bitter dei Sospiri)10ml Amaro CadelloLemon Essence spray from Essentia1 globe artichokeMETHODYou will need to infuse your vermouth with artichoke first. To do that, you need to remove the outer leaves and trim the stem of one globe artichoke, keeping only the tender, light-green leaves and heart. Then slice the artichoke into very thin pieces. Add these to the jug and then add 750ml of Mancino Amaranto, which is what the St Regis Venice uses, or any vermouth. Then let it rest 24-48 hours.Combine all ingredients in a mixing glass filled with ice.Stir until well chilledStrain into a rocks glass with iceMist with a spritz of Lemon Essence sprayYou'll find this recipe and all the cocktails of the week at alushlifemanual.com, plus links to most of the ingredients.Full Episode Details: https://alushlifemanual.com/st-regis-venice-with-ludwig-negri/-----Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://substack.com/@alushlifemanual.Lush Life Merchandise is here - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!Produced by Simpler MediaFollow us on Twitter and InstagramGet great cocktail ideas on PinterestNew episodes every other Tuesday, usually!!

What Can a Cocktail Teach Us About Curiosity and Creativity? At first glance, documenting Negronis around the world might sound like a frivolous hobby. But could a simple cocktail become a vehicle for curiosity, experimentation and creative thinking? On this episode, I speaks with geopolitical strategist Marc A Ross about an unusual passion project: ordering and documenting Negronis wherever he travels. What began as a casual habit has evolved into a magazine-style project called 50 Negronis, capturing cocktails from elegant bars to chaotic airport lounges. Along the way, the project has revealed something deeper about travel, culture and the value of experimentation. But as the conversation unfolds, it becomes clear this episode isn't really about cocktails. Instead it's about how curiosity leads to discovery, why creative side projects matter, and how experimentation can enrich both our professional and personal lives. Curiosity Starts With Small ExperimentsMarc's Negroni project began almost accidentally. While travelling frequently for his work as a geopolitical strategist, he started ordering Negronis and photographing them. What made the idea interesting wasn't a search for the perfect drink.Instead, Marc documented the entire experience — the great cocktails, the mediocre ones, and the truly terrible ones. That curiosity created a lens through which to experience the world differently. Bars became places for conversation, experimentation and discovery, and the project grew into a collection of stories from cities across the globe. Creativity Through PlayA key theme of the conversation is the importance of playfulness. Marc deliberately avoids treating the project too seriously. The photos are simple smartphone snapshots, the documentation is intentionally loose, and the goal isn't perfection.That approach mirrors how many creative projects evolve; by removing the pressure to produce something “definitive,” the project becomes an experiment. And in the process, it becomes easier to create, learn and iterate. Authenticity, Communication and Personality We also explore how side projects can sharpen professional skills. Marc argues that communicators, leaders and even politicians should experiment creatively and share aspects of their personality. Authenticity matters. Whether it's documenting cocktails, running unconventional events, or experimenting with new formats, people connect more with ideas that feel genuine. Sometimes the most powerful way to communicate is simply to follow an idea that genuinely interests you.AI-Generated Timestamped Summary00:00 – A cocktail as a conversation starterIntroduction; why Negronis might seem like an unusual topic for a podcast about human behaviour and yet… 02:00 – Recording in Sundance, UtahMarc describes the Brigadoon gathering and its focus on conversation rather than traditional conference formats. 04:00 – The origins of the NegroniMarc explains the history of the cocktail and why it remains a classic drink. 07:00 – The “50 Negronis” projectA disappointing airport Negroni sparks the idea of documenting the drinks Marc encounters while travelling. 10:00 – Capturing cocktails around the worldMarc explains how he photographs the drinks and records the ingredients when possible. 13:00 – Cocktail culture and experimentationThey discuss how bartenders experiment with ingredients and create new variations. 18:00 – Why the details don't matterThe project becomes less about recipes and more about stories, places and experiences. 22:00 – Learning through experimentationChristian reflects on how creative side projects can help people learn and explore new ideas. 30:00 – Lessons for communicators and politiciansMarc explains why authenticity and personality matter in leadership. 37:00 – Staying curious and having funThe conversation turns to persistence, creativity and the value of pursuing ideas simply because they're interesting. 42:00 – Where to follow Marc's workMarc shares details about Brigadoon events and his geopolitical newsletter. Links Caracal Global, Marc's consultancy and advisory firm - https://www.caracal.global/Brigadoon, Marc's series of lovingly curated events - https://www.brigadoon.live/ Marc on LinkedIn - https://www.linkedin.com/in/marcaross/ Marc's previous appearance on the show - https://www.humanriskpodcast.com/marc-ross-on-communication-strategy/ Sundance Mountain Resort - https://www.sundanceresort.com/

In this data-driven conversation with Dr. Kevin Peterson, some of the topics we discuss include: How winding down Castalia and Sfumato after a decade of service provided the impetus for this new project, and why Kevin has set out to address a very different set of questions than in his last book, Cocktail Theory. Why matching a person with their ideal drink is very different (and much more difficult, it turns out) from trying to make the optimal Old Fashioned or Negroni or Daiquiri. This leads to a conversation about all the variables that go into cocktail preference: sweetness, acidity, bitterness, booziness, effervescence, egg white, spiciness, and so much more - how does one begin to build such a high-dimensional beverage algorithm in pursuit of aesthetic pleasure? We also discuss some of the algorithmic tests that good bar programs and bartenders can implement in order to zero in on guest preferences more quickly. These include good menu writing, the classic bartender's choice speed interview, and the possibility for creating a guest profile with likes and dislikes. Along the way, we explore why spicy drinks are a trap, the sea change I experienced the first time I tasted Green Chartreuse, the idea of perceptual thresholds in cocktails and in life, and much, much more.  

Send a textIn this episode, Lady Petra and Saffermaster discuss “When Giros Go Wild,” chapter 19 of Sex At Dawn, over an 1800 Negroni. Support the showHard Married: A Guide to Building Lasting Love by Unlocking the Secrets of Deep Intimacy. Get your copy of this new book by Saffer here: https://tinyurl.com/Hard-Married Visit Hardmarried.net Listen on Podurama https://podurama.com

Der gigantische Hype um die queere, gerade in Deutschland angelaufene Eishockey-Serie „Heated Rivalry“ bringt aktuell auch einen kleinen Verlag im thüringischen Steinbach-Hallenberg zum Beben. Jan und Daniel haben die Verlegerin Jeannette Bauroth zu Gast. Sie kommt kaum hinterher, die riesige Nachfrage nach Rachels Reids Buch zu bedienen – es war die Serienvorlage. Bei eat.READ.sleep erzählt Bauroth, wie sie zu den Printrechten an dem Buch kam, warum sie Bücher veröffentlichen will, die andere Verlage für Regal-Hüter halten und was Literatur wirklich sexy macht.Alle Infos zum Podcast: https://ndr.de/eatreadsleep Mail gern an: eatreadsleep@ndr.de Alle Lesekreise: https://ndr.de/eatreadsleep-lesekreise Unseren Newsletter gibt es hier: https://ndr.de/eatreadsleep-newsletter Podcast-Tipp: Telephobiahttps://1.ard.de/telephobia4 Tipp zu 100 Jahren Siegfried Lenz:https://www.ndr.de/kultur/buch/100-Jahre-Siegfried-Lenz-Kritischer-aber-humorvoller-Geist,lenz432.htmlDie Bücher der Folge: (00:04:37) Liz Moore: „Der andere Arthur“, übersetzt von Cornelius Hartz, C.H. Beck (Bestseller-Challenge) (00:16:31) Kristof Magnusson: „Die Reise ans Ende der Geschichte“, Klett-Cotta (Literarische Vorspeise)(00:24:20) Nefeli Kavouras: „Gelb, auch ein schöner Gedanke“, Kiepenheuer & Witsch (Tipp von Jan)(00:29:39) Rachel Reid: „Heated Rivalry“, übersetzt von Martha Sonnenburg, Second Chances Verlag (Buch zum Interview)(00:54:17) Siegfried Lenz: „So zärtlich war Suleyken“, Fischer (All Time Favourite) In der nächsten Folge gibt es keine Bestseller-Challenge, weil es nur um Jane Austen gehen wird. Aber lest gern mit: Jane Austen: „Stolz und Vorurteil“, übersetzt von Andrea Ott, Manesse (Platz 4 der Independent Bestsellerliste)Unser Gast in dieser Folge: Jeannette BaurothRezept für Negroni:https://www.ndr.de/kultur/buch/eatreadsleep-158-agenten-cocktail-und-spice-on-ice,ersfolge-138.htmleat.READ.sleep. ist der Bücherpodcast, der das Lesen feiert. Jan Ehlert, Daniel Kaiser und Katharina Mahrenholtz diskutieren über Bestseller, stellen aktuelle Romane vor und präsentieren die All Time Favorites der Community. Egal ob Krimis, Klassiker, Fantasy, Science Fiction, Kinder- und Jugendbücher, Urlaubsbücher, Gesellschafts- und Familienromane - hier hat jedes Buch seinen Platz. Und auch kulinarisch (literarische Vorspeise!) wird etwas geboten und beim Quiz am Ende können alle ihr Buch-Wissen testen und Fun Facts für den nächsten Smalltalk mitnehmen.

The guys stir up a variation on the Boulevardier (which is itself a variation on the Negroni) in search of Prohibition-era thrills!OLD PAL RECIPE: 1oz/30ml RYE WHISKEY1oz/30ml CAMPARI 1oz/30ml DRY VERMOUTHAdd ingredients into a mixing glass filled with ice. Stir and strain into a chilled coupe glass. Garnish with lemon twist.Recipe via Harry's ABC of Mixing CocktailsWANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Youtube Video Version: youtube.com/watch?v=epbUWbyg8t8&feature=youtu.be $27 a month, unlimited data, 100+ countries = pangia pass Use my link for 10% off: https://pangiapass.com/a/bold Find Me Here: https://linktr.ee/bold.perceptions Travel / Lifestyle Consultation, DM Me On Instagram: bold_perceptions Subscribe to win a free flight.... when I hit 5k subscribers I will buy a random person a one way flight to experience solo travel themselves. & I will help you plan the adventure. 1. Espresso at the bar or coffee at home? 2. North Italy or South Italy — pick a side. 3. Worst Italian bureaucracy experience in three words. 4. Aperol Spritz or Negroni? 5. The Italian phrase you use the most? 6. Rome, Milan, Florence, Naples — you can only keep one. 7. Best thing you can get in Italy for under €5? 8. Driving in Italy: thrilling or traumatizing? 9. Bidet: life-changing or still weird? 10. The food rule that took you the longest to accept? 11. Italian summers or Italian winters? 12. The thing you miss most from the States that you'd never admit out loud? 13. Gesturing with your hands now: yes or no? 14. The biggest lie you believed about Italy before you moved? 15. If you had to eat one Italian dish for the rest of your life?

The boys are back to weekly episodes just in time for Spring Training silliness. They react to Eldridge shagging fly balls, JHL's calorie intake, and the young pitchers learning new pitches.On the cocktail side of things, today Matthew is drinking a Negroni while Ben is drinking a No Groni. Recipes below.Negroni1 oz London Dry Gin1 oz Campari1 oz Sweet VermouthLarge Orange Twist for garnishCombine gin, Campari and sweet vermouth in a mixing glass with ice. Stir until just chilled. Strain into a rocks glass over a large single chunk of ice. Express orange twist over glass and put twist in glass. Good luck.No Groni1 oz London Dry Gin1 oz Benedictine1 oz Sweet VermouthLarge Orange Twist for garnishCombine gin, Benedictine and sweet vermouth in a mixing glass with ice. Stir until just chilled. Strain into a rocks glass over a large single chunk of ice. Express orange twist over glass and put twist in glass.

Macht Discord den großen Alleingang in Richtung Datensammlung oder geht DIscord den ersten Schritt, den wir nun von allen erwarten können? Elon Musk wird vorgeladen und Meta belohnt KI-Einsatz. Nur nicht bei WhatsApp. Der große Rundumschlag und ein tiefer Einblick in Gavins Tweetentwürfe. Sowas gibt's nur hier. Live aufgezeichnet am 10.02.2025 in der Garage Ost in Leipzig ➡️ Mit der "Haken Dran"-Community ins Gespräch kommen könnt ihr am besten im Discord: [http://hakendran.org](http://www.hakendran.org⁠) Kapitelmarken, KI-unterstützt Kapitelmarken, KI-unterstützt 00:00:08 - Hallo Dennis! Hallo Leipzig! 00:01:28 - Discord will Altersverifikation 00:11:40 - Digitale Souveränität der EU: Matrix als Teams-Alternative? 00:15:40 - Datenskandal bei Fotobox-Anbieter Curator Life 00:18:20 - NRW-Ministerpräsident Wüst: Debatte um die Abschaffung des Landesdatenschutzes 00:22:50 - EU-Kommission gegen Meta: Wettbewerbsbeschwerde wegen WhatsApp-Chatbots 00:26:25 - Meta: KI-Nutzung als Leistungsmetrik für Mitarbeiter 00:31:20 - OpenAI: Einführung von Werbung und regional angepassten ChatGPT-Versionen 00:37:00 - KI-Chatbots und Quellen: YouTube im Fokus bei Gesundheitsfragen 00:41:20 - [Rentahuman.ai](http://rentahuman.ai/): Eine Plattform, auf der KI Menschen für reale Aufgaben anheuert 00:47:50 - Elon Musk: Politische Äußerungen zu Social Media Verboten 00:51:10 - Jeff Bezos und die Washington Post 00:55:20 - Pinterest macht in KI 00:59:00 - Funktionen und Emotionen ℹ️ Hinweis: Dieser Podcast wird von einem Sponsor unterstützt. Alle Infos zu unseren Werbepartnern findet ihr [hier: https://wonderl.ink/%40heise-podcasts](https://wonderl.ink/%40heise-podcasts)

10 aperitivi italiani (con ricette) | Spendieren Sie einen Cafè (1€)? Donate a coffee (1€)? https://ko-fi.com/italiano Livello #A2Lista dei dieci aperitivi italiani più amati(Vokabelverzeichnis in den Shownotes / Vocabulary part of the shownotes)Buongiorno cari amici e amanti dell'italiano e benvenuti all'episodio numero 217 di Tulip.Oggi parliamo di aperitivi. Sapete che il rito dell'aperitivo è nato proprio in Italia e abbiamo già parlato della parola aperitivo e della parola apericena nell'episodio numero 54 che vi spiega anche cosa si beve e cosa simangia quando ci si incontra per un aperitivo.Oggi però voglio farvi una lista dei 10 dieci aperitivi italiani più conosciuti e amati. Cominciamo con il numero uno:Negroni.È un aperitivo alcolico, molto forte ideato da un conte fiorentino, il conte Camillo Negroni che negli anni Ventiaveva l'abitudine di andare nel bar Caffè Casoni per bere un aperitivo, il suo Americano. Non era però piùsoddisfatto della sua bevanda a base di vermut rosso (che è un vino aromatizzato nato a Torino nel diciottesimosecolo), bitter Campari e soda e così chiese al suo barista di mettere del gin al posto della soda. Da quel momentol'aperitivo si chiamò come il conte, Negroni appunto.Come fare questo aperitivo?Prendete: 3 cl di gin, 3 cl di Campari e 3 cl di vermut rosso. Prendete un bicchiere ...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

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Grant Ginder: Negroni (1 ounce each of gin, sweet vermouth, Campari served with orange rind)Grant tells the story of taking a fiction writing class with Colson Whitehead, describes his reaction to reading drafts of the screenplay for his novel The People We Hate at the Wedding that starred Kristen Bell and Allison Janney, reveals what you can expect from the writing course he teaches at NYU, talks about the process of writing speeches for John Podesta and others, offers a powerful piece of advice for aspiring writers.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In questo articolo parliamo di una delle tradizioni più amate dagli italiani: l'aperitivo! Se stai imparando l'italiano, sicuramente avrai sentito questa parola mille volte. Ma sai davvero cosa significa e perché gli italiani sono così ossessionati da questo momento della giornata? L'APERITIVO: da dove nasce e perché si fa? Che cos'è l'Aperitivo? L'aperitivo è molto più di una semplice bevanda: è un rituale sociale che unisce cibo, drink e compagnia. Tradizionalmente si consuma tra le 18:00 e le 20:00, prima della cena, ed è il momento perfetto per rilassarsi dopo una giornata di lavoro e socializzare con amici o colleghi. Ma attenzione! Non confondere l'aperitivo con l'apericena - una versione moderna e più sostanziosa che può addirittura sostituire la cena! TermineDefinizioneOrarioAperitivoBevanda + stuzzichini leggeri18:00 - 20:00ApericenaAperitivo abbondante che sostituisce la cena19:00 - 21:00 Le Origini: una Storia che Viene da Lontano La storia dell'aperitivo inizia nell'antica Roma, dove si beveva il "mulsum" - una miscela di vino e miele - per stimolare l'appetito prima dei banchetti. Ma il vero padre dell'aperitivo moderno è Antonio Benedetto Carpano, un distillatore torinese che nel 1786 inventò il primo vermouth commerciale nella sua bottega in Piazza Castello a Torino. Curiosità: Si dice che il re Vittorio Amedeo III fosse così innamorato del vermouth di Carpano che mandava i suoi lacchè a comprarlo personalmente! Perché si Chiama "Aperitivo"? La parola "aperitivo" deriva dal latino "aperire", che significa "aprire". Ma cosa si apre esattamente? Lo stomaco e l'appetito! L'idea è che queste bevande, generalmente amare o leggermente alcoliche, stimolino i succhi gastrici e "aprano" l'appetito per il pasto successivo. Gli antichi romani sapevano già quello che la scienza moderna ha confermato: certe sostanze amare effettivamente stimolano la digestione!

Stanley Tucci nearly broke the internet in 2021 when he made a Negroni on Instagram. But long before that, the award-winning actor built his career around his love of food. He created the iconic food film Big Night, he's written best-selling cookbooks, and now he eats his way through Italy on the show Tucci In Italy. In 2021 he released a memoir, Taste: My Life Through Food, which includes the revelation that a few years ago he battled oral cancer. The experience changed his relationship with food forever. He and Dan discuss that and much more, including the art of eating on camera.This episode originally aired on October 11, 2021, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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In dieser Folge sprechen Isabel und Lukas darüber, warum gutes Netzwerken nichts mit aufgesetztem Smalltalk zu tun hat und wie viel leichter es wird, wenn man echtes Interesse am Gegenüber entwickelt. Lukas erzählt, wie er als Kind eher „leutscheu“ war und erst später gemerkt hat, dass der Alltag unzählige Möglichkeiten bietet, soziale Interaktion zu üben – ohne Druck, ohne Eventatmosphäre. Wir diskutieren außerdem: - Wie kreatives Denken Gespräche öffnet, anstatt sie in Floskeln versanden zu lassen - Warum auch introvertierte Menschen Netzwerken lernen können – oft sogar auf sehr natürliche Art - Warum es hilft, nicht nach Kontakten zu suchen, sondern nach Perspektiven Wie immer driften die Beiden auch in andere Themen ab, die uns gerade beschäftigen: - Die neue Netflix-Doku über Puff Daddy und was sie über Machtstrukturen und Gruppendynamiken erzählt - Lukas' kurzer Fun Fact zur Evolution der Pferde, ausgelöst durch die Erfindung des Motors - Das neue Strategiepapier rund um Trump – und die Frage, was Europa daraus lernen sollte, wenn wir politische Entwicklungen nicht nur beobachten, sondern ernsthaft einordnen wollen Eine Folge über Menschen, Muster und die kleinen Momente, in denen wir entscheiden, ob wir uns öffnen oder verschließen. Ohne Pathos, ohne Networking-Gurus – einfach unsere Gedanken dazu.

This weeks guest is Angelo Solimando who joins us from Costa Rica. Currently, Angelo is the Bar Manager at the brand new 2 Michelin Keys Resort Nekajui, a Ritz-Carlton Reserve. With Italian roots and a Bachelor's Degree in Hotel & Hospitality Management, Angelo has over 20 years in the industry, nine of which have been with The Ritz-Carlton Hotel Company. He has held key roles at prestigious properties, including The Ritz-Carlton Abama in Tenerife and The Ritz-Carlton Grand Cayman, gaining deep expertise in luxury hospitality. A certified WSET Level 3 wine and spirits professional, Angelo has earned global recognition for his mixology skills, including being named Diageo World Class Cayman Islands Champion and a Global Finalist in Shanghai (2024). He was also featured at Tales of the Cocktail 2022 within the Marriott International Events and placed second globally at the Mount Gay International Competition in Barbados in the same year. At Blue by Eric Ripert within The Ritz-Carlton Grand Cayman, Angelo contributed to the restaurant's #1 ranking in La Liste Caribbean & Latin America and its Forbes 5-Star award—helping the resort become the Caribbean's first and only Forbes Triple Five-Star property. Angelo's favourite cocktail is the Negroni. Favourite spirit: Bourbon. Beside his passion for the bar world and the sustainable practices behind the bar, Angelo loves scuba diving, long hikes, and photography. @angelosolimando A big thank you to Jean-Marc Dykes of Imbiblia. Imbiblia is a cocktail app for bartenders, restaurants and cocktail lovers alike 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! Contact the host Kypp Saunders by email at kyppsaunders@gmail.com for products from Elora Distilling, Malivoire Winery and Terroir Wine Imports. Links kyppsaunders@gmail.com @sugarrunbar @the_industry_podcast email us: info@theindustrypodcast.club

The guys welcome rock star heartthrob Chris Farren for some non-alcoholic, ready-to-drink bottled cocktails!St. Agrestis Phony Negroni is available in select stores.WANT MORE SLOP? Check out:PatreonSHOP the webstore at:The Sloppy Boys WebsiteLISTEN to The Sloppy Boys hit songs on:Apple MusicSpotifyYoutubeTOUR DATES, SOCIALS and more at:LinktreeT H E S L O P P Y B O Y S L L CExpand Ascend Conquer Retain Hosted on Acast. See acast.com/privacy for more information.

Uncle Brad and Jules crack open the world of nocino, a mysterious and delicious walnut liqueur, which could also be considered an amaro. Brad kicks things off with a Walnut Banana Bread Old Fashioned that puts everything you've learned from this podcast into practice—spirit, sweet, bitters, water, done. Jules counters with her Bitter Nocino, a nutty twist on the classic Negroni that'll make you rethink your ratios. You'll want your clear ice for this one! Head over to Klaris to grab your craft ice machine-craftKLARIS.com and use the code AOD10 for 10% OFF your purchase. Trust us, this takes your cocktails to the next level. Then things get historical as Brad traces nocino's journey from ancient Druidic rituals through to the road to Rome, complete with tales of virgins climbing walnut trees under the summer solstice moon. Finally, Jules breaks down the art of fat washing spirits with practical tips that'll level up your home bar game. Whether you're here for the cocktails, the history, or the slightly scandalous folklore, this episode has something for everyone.  Banana Bread Old Fashioned  Glass: Double rocks glass  Garnish: Orange peel or a walnut (but that's not as fancy is it)   Directions & Ingredients  In mixing glass add:  2.5oz Bourbon  0.5oz Nocino  0.25 Banana Liqueur   0.33oz simple syrup  2 dash of orange bitters  Stir for 25 rotations in mixing glass (or add 0.25oz of water to your drink and skip the glass)  Strain into your chilled rocks glass over a big beautiful clear ice cube  Add orange peel garnish     Framework:  The Bitter Nocino  Ingredients:  1 oz Gin  ½ oz Nocino  ½ oz Sweet Vermouth  1 oz Campari  Large Cube, orange twist & Cinnamon stick on top  Instructions:  To a mixing glass add your ingredients, add ice, and mix to chill and dilute.  Strain over a large Klaris cube & top with an orange twist and cinnamon stick on top    TIP: Fat washing your spirits   Klaris  IG: @craftklaris  Website: www.craftklaris.com     The Art of Drinking  IG: @theartofdrinkingpodcast   Website: www.theartofdrinkingpodcast.com     Join Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Uncle Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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Justin Meigs, CEO of Waterloo Gin, provided an exclusive look into the brand's ambitious national expansion, innovative product strategy, and commitment to its Texas roots, all powered by the backing of spirits icon John Paul DeJoria (Patrón Tequila founder). Waterloo Gin is positioned for massive national growth, targeting entry into 20 states by year-end. Meigs revealed that the strategic expansion is heavily influenced by the Patrón Tequila playbook. The primary lesson from Patrón is scaling distribution without compromising the handcrafted quality and premium positioning of the spirit. The focus remains on maintaining the unique, local essence of the brand even as it expands. Waterloo has successfully carved out a niche with its "New American Style" Gin, specifically the flagship Waterloo No. 9. The unique identity comes from bold, regionally-inspired Texas botanicals, including pecan and lavender. Meigs emphasizes balancing the recognizable juniper profile (essential for gin classification) with these non-traditional flavors, making it highly approachable and modern—a key strategy for overcoming gin's traditional perceptions in the American market. The Waterloo Barrel-Aged Gin is a crucial strategic tool. Aged for two years in a manner similar to bourbon, it bridges the gap between categories. It is explicitly designed to convert skeptical whiskey enthusiasts into gin drinkers by offering familiar barrel notes and a rich, smooth profile. Meigs recommends using the barrel-aged expression as a direct substitution for bourbon in classic cocktails, such as a Gingerbread Old Fashioned or a barrel-aged Negroni, due to its deep complexity. Waterloo's new Prickly Pear & Rose Gin taps directly into the trend for visual appeal and novelty among consumers. Its vibrant, naturally rosy-pink color and floral profile are critical for attracting younger, trend-focused consumers seeking aesthetic cocktails and flavor innovation. This expression is key to the long-term strategy of flavoring beyond the core products while maintaining natural ingredients. Despite nationwide distribution and a current brand refresh, Texas Authenticity remains core to Waterloo Gin's DNA. The brand ensures its vital sense of place through the use of limestone-filtered spring water and locally inspired botanicals sourced from the Texas Hill Country. Packaging and marketing efforts will continue to lean into the rugged, handcrafted, and welcoming spirit of Texas. Waterloo leverages the short holiday buying window with focused direct-to-consumer (DTC) strategies. The brand promotes unique seasonal cocktail suggestions—like the Cranberry Gin Fizz—to drive immediate gifting and entertaining sales and create deeper consumer engagement through recipe inspiration. To overcome consumer reservations about gin being "too juniper-forward," the sales team uses two effective talking points: Positioning Waterloo as a highly versatile spirit ideal for a wide range of modern and classic cocktails. Highlighting the smooth, approachable, and non-traditional flavor profile driven by the Texas botanicals. Web: https://www.waterloogin.com About Waterloo Gin: Discover Waterloo Gin, a spirit born from the desire to create a gin that is both sophisticated and deeply rooted in its Texas place. Unlike traditional London Dry gins with their sharp, juniper-heavy profile, Waterloo set out to craft a superior New American Style Gin. Defining Our Profile Waterloo Gin offers a unique flavor experience that challenges conventional gin perceptions: Profile: Balanced and floral, yet distinctly structured. Taste: Bold yet exceptionally smooth. Distinction: Achieved through careful distillation and an uncompromising focus on quality. This commitment results in a gin that reflects the effortless beauty of its surroundings, making it a highly approachable and modern spirit. 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.

In this episode of MAFFEO DRINKS, host Chris Maffeo speaks with Hunter Gregory, Bar Manager at Maybe Sammy in Sydney, Australia, about scaling cocktail culture beyond the usual suspects and making premium cocktails accessible to everyday drinkers.The conversation explores Sydney's cocktail scene positioned "10 years behind London" despite having quality bars that rival global standards, but revealing how average consumers struggle with understanding enhanced cocktail experiences just like other cities.Hunter shares the origin story of Maybe Sammy's transformation from a serious hotel-style bar to an energetic showmanship destination when founder Stefano Catino bought a bubble gun from Kmart and decided "f**k it, let's have some fun."We examine the strategic use of mini martinis during happy hour as a trust-building gateway that gradually brings guests on a cocktail journey from classics to experimental drinks like milk-washed Negroni, Americano with Vegemite macadamia milk.The discussion covers how Asian cocktail trends increasingly influence Australian bars as European bartenders migrate eastward, the philosophy of "your guests are not always right, but they're always your guests," and why the shift from serving gin and tonics at 10pm to serving complex cocktails throughout the night represents six years of earned trust.Hunter provides insights on breaking down intimidating cocktail menus, managing consumer expectations around "serious" bar environments, and understanding that people seek experiences that make them feel better rather than just drinks.Timestamps:00:00 Introduction: Scaling Cocktail Culture to Wider Audiences02:15 Sydney Cocktail Scene: 10 Years Behind London06:30 Australian Drinking Culture: Amazing Bars vs Everyday Pubs09:45 The Demographic Challenge: Experience vs Getting Drunk13:20 Asian Influence on Australian Cocktail Trends17:40 Maybe Sammy Origin Story: From Stuffy to Fun21:25 The Bubble Gun Moment: Breaking Hotel Bar Barriers24:50 Show Business Philosophy: Serious About Craft, Not Ourselves28:10 Mini Martini Strategy: Building Trust Through Happy Hour32:15 Guest Journey: From Classics to Experimental Over Six Years35:40 Wrap up: Making Cocktail Culture Accessible and Fun

En Ivoox puedes encontrar sólo algunos de los audios de Mindalia. Para escuchar las 4 grabaciones diarias que publicamos entra en https://www.mindaliatelevision.com. Si deseas ver el vídeo perteneciente a este audio, pincha aquí: https://www.youtube.com/watch?v=WxNjYenGZ_k La temporada de eclipses se acerca… y trae consigo portales de transformación que no volverán a repetirse en mucho tiempo. En septiembre, un eclipse lunar total y un eclipse solar parcial marcarán un antes y un después en nuestro camino, acelerando cierres, revelaciones y giros inesperados del destino. En esta entrevista, Cora Negroni @CoraATravesdelosAstros nos mostrará cómo estos fenómenos pueden abrirnos a nuevas dimensiones de conciencia y ayudarnos a dar pasos decisivos hacia nuestra verdadera evolución. Cora Negroni Astróloga dedicada a comprender el mensaje del cielo para traducirlo de una manera simple y concreta desde un enfoque evolutivo. Facilita este lenguaje o información a quienes lo desean ofreciendo conferencias y cursos en todo el mundo. https://www.instagram.com/cora.atrave... Más información en: https://www.mindaliatelevision.com PARTICIPA CON TUS COMENTARIOS EN ESTE VÍDEO. -----------INFORMACIÓN SOBRE MINDALIA--------- Mindalia.com es una ONG internacional, sin ánimo de lucro, que difunde universalmente contenidos sobre espiritualidad y bienestar para la mejora de la consciencia del mundo. Apóyanos con tu donación en: https://www.mindalia.com/donar/ Suscríbete, comenta positivamente y comparte nuestros vídeos para difundir este conocimiento a miles de personas. Nuestro sitio web: https://www.mindalia.com SÍGUENOS TAMBIÉN EN NUESTRAS PLATAFORMAS Facebook: / mindalia.ayuda Instagram: / mindalia_com Twitch: / mindaliacom Odysee: https://odysee.com/@Mindalia.com *Mindalia.com no se hace responsable de las opiniones vertidas en este vídeo, ni necesariamente participa de ellas.

We meet Pietro Collina, co-founder of Whitebox Cocktails, a company making full-strength, single-serve classics such as negronis, espresso martinis and cosmopolitans. Collina talks about creating canned cocktails and scaling the brand to international shelves.See omnystudio.com/listener for privacy information.

Death & Co. started the craft cocktail movement… and now it's becoming a hotel chain.Apple's surprise Made in America power move?... Buy Intel (the whole company).Costco opened 1 hour early for executive members … and it led to a surge in upgrades.Plus, video advertising is coming for your… Toilet Paper.$COST $INTC $AAPLWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… Saturday Night Live

We'll call it ... the Negroni. Our theme park enthusiasts take stock of the 2025 season: predictions are reviewed, milestones are celebrated, tears of sorrow and tears of relief are shed over a bright red cocktail. Then they ask each other the big questions: Was this season good or bad? Should Bob Melvin be fired or retained? Did Buster make any mistakes? Can he make mistake? One thing is clear, no ERT for these thoosies; one ride on the Negroni was enough. Hit the dispatch music, Bob!Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Ben is drinking a Negroni because he lost the bet while Matthew is drinking The Fitzgerald to taunt Ben. Recipes below.Negroni1 1/2 oz London dry gin1 1/2 oz Sweet vermouth1 1/2 oz CampariOrange twist for garnishCombine the gin, vermouth and Campari in a mixing glass with ice and stir to desired dilution. Strain the cocktail into a rocks glass and carefully add a single large chunk of ice. Express the orange twist over the glass and drop into the glass. Then trick your brother into a bet where he has to drink it. The Fitzgerald2 oz gin1 oz lemon juice1 oz simple syrup2 dashes Angostura bitters2 dashes Peychaud's bitters (Matthew's stamp)Combine all ingredients in shaker with ice. Shake 10-12 seconds. Double strain into a coupe glass. #doitforginny

The Giants are playing meaningless games, but the Negroni watch is still on. Our Campari haters break down the Cardinals series in which the old rivals eliminated each other from the playoffs. Then they break down the playoffs and pick who they want to win and who they think will win.Our new cocktail podcast, The Perfect Sip, is on hiatus but new episodes are in production. (Yeah, it's taking a long time ... life, you know?) If you haven't listened yet, you can catch up here: https://the-perfect-sip.captivate.fm/listenSpeaking of cocktails, today Matthew is drinking ----- while Ben is drinking ------. Recipes below.Gracias, Adios1 1/2 oz Gracia A Dios Receta Oaxaqueña Gin3/4 oz Oaxacan Hot Honey Syrup (1:1 ratio)3/4 oz Lime JuiceCombine ingredients in a shaker with ice, shake until chilled, and strain into a stemmed cocktail glass.Dumb Punch1 part lime juice2 parts cinnamon & clove syrup3 parts Demerara rum4 parts Cloudy apple ciderCombine all of the ingredients in a vessel and stir to combine. Refrigerate until chilled. Serve over ice.#doitforginny

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. 

Send us a textJosh declares himself a genius after inventing a shockingly effective fly-eviction method and surviving “new math” after a Negroni. Amanda breaks down acronyms vs. initialisms, we celebrate the Strongly Worded Email that moved a construction dumpster, unpack a social-anxiety misunderstanding, and confirm AI is terrible at fantasy football. Plus: spooky-season TV recs and neighborly shout-outs. Gainesville, marriage, chaos, and cozy...served warm.Super Familiar with The Wilsons Find us on instagram at instagram.com/superfamiliarwiththewilsonsand on YoutubeContact us! familiarwilsons@gmail.com A Familiar Wilsons Production

In todays episode of Negroni's With Nord, James digs into California Governor Gavin Newsom's new social media strategy, why it works, and how to use/copy other people's voice as a guide to finding your own.Later, James talks about companies protecting human creators vs AI, and creator's red flags, and getting your boss to sign off on episodic content like Ted Lasso.

In todays episode of Negroni's With Nord, James goes over the big week of new innovations from Instagram and ranks them all. What do "Reposts" allow influencers and brands to offer each other? Is the "Maps" feature dangerous? Is the "Friends Tab" even worth the trouble?Later James wonders if Labubu's are so bad that they're good? And in The Final Final, James gets his first ever green suit and talks through his sartorial decisions.

In todays episode of Negroni's With Nord, James invites his ChatGPT onto the show to ask them questions about creators using AI.Later, James discusses the "Dead Internet Theory", and how it relates to brands and influencers.Lastly, James discuss the future of cinema with the changing landscape of the industry and Gen Z and Gen Alpha creating for mobile instead.

Convenience and quality don't always go hand in hand, but Tip Top Cocktails is changing that perception, one perfectly crafted drink at a time. Founded in 2019, Tip Top is an Atlanta-based brand known for its spirit-forward, bar-quality offerings. Childhood friends Yoni Reisman and Neal Cohen launched the company with a simple mission: make great cocktails more accessible, no bartender required. Tip Top's lineup includes time-honored classics like the Old Fashioned, Negroni, and Margarita, as well as modern favorites such as the Paper Plane, Penicillin, and Naked & Famous. Each cocktail is precisely mixed and served in a sleek 100 mL lowball-style can. The products are available in over 25 U.S. states and Washington, D.C., and carried by national retailers such as Trader Joe's, Whole Foods, Gelson's Markets, and Total Wine & More. Amid a rapidly expanding market for RTD cocktails, Tip Top has earned high praise from The New York Times, Food & Wine, and other publications. Perhaps surprisingly, the company hasn't taken any institutional funding to date. In this episode, Yoni and Neal share how an idea sparked on the music festival circuit evolved into a fast-growing brand with national reach. Their journey is a case study in bootstrapping, brand discipline, and building loyalty through an unwavering commitment to quality and customer experience. Show notes: 0:25: Interview: Neal Cohen & Yoni Reisman, Co-Founders, Tip Top Cocktails – The co-founders discuss how Tip Top's origins stem from Yoni's time in the music festival scene, recruiting award-winning bartender Miles Macquarrie to help develop the cocktails and how they emphasized authentic, balanced flavors and supported that with retro-inspired branding and educational elements like listing ingredients. Neal and Yoni also talk about Tip Top's collaborations with renowned bartenders such as Sam Ross and Joaquín Simó and how it reinforced the brand's credibility and dedication to cocktail culture. They also explain how Tip Top has relied on grassroots marketing, standout packaging, and word-of-mouth to build its brand, with its 100 mL can seen as both stylish and practical and how the company has earned respect within the hospitality industry and among professional bartenders. They explain why they continue to personally taste each batch of cocktails and have scrapped full runs when standards weren't met and how “building a brand people would truly miss” if it left the market is their North Star. Brands in this episode: Tip Top Cocktails, Straightaway Cocktails, Post Meridiem

In this week's audio-only episode, we discuss how Under Armor ripped off Gumtree Golf & Nature Club, the rise of popular run club apparel, Will's leader for Drink of the Summer (a negroni sour), a Retail Therapy playlist, wishlist items, and more.Subscribe to the newsletter: retailpod.substack.com willdefries.substack.com Shop the Sunday Scaries Scented Candles: www.vellabox.com/sundayscariesWatch all Retail Therapy episodes on YouTube: www.youtube.com/sundayscariespodcastSupport This Week's SponsorsShopify: www.shopify.com/scaries ($1/month trial!)Follow AlongRetail Therapy on Instagram: www.instagram.com/retail.podWill deFries on Twitter: www.twitter.com/willdefriesWill deFries on Instagram: www.instagram.com/willdefries Barrett Dudley on Twitter: www.twitter.com/barrettdudleyBarrett Dudley on Instagram: www.instagram.com/barrettdudleySunday Scaries on Twitter: www.twitter.com/sundayscariesSunday Scaries on Instagram: www.instagram.com/sunday.scaries

Lamorne and Hannah assign drinks to the New Girl characters. Why does the theme song always change lengths? Plus a Bridgerton-style plea for the return of a weekly Bear hunt. See omnystudio.com/listener for privacy information.