Podcasts about Negroni

S2 E38 Hotline | Batching & Shoulder Season Sippers  In this Hotline Edition, Bob breaks down how to batch cocktails like a pro using the classic 2-1-2 formula and gives three easy summer batch options: the Manhattan, Negroni, and Boulevardier. He walks listeners through how to pre-dilute, store, and serve. From stout-and-bourbon espresso martinis to mezcal split-base margaritas and springtime gin drinks with ginger beer, the episode is packed with flavorful ways to plan ahead, simplify hosting, and stretch beyond your cocktail comfort zone. Key Topics Batching Techniques – Pre-portion, dilute, and store cocktails for streamlined service. Flavor Expansion – Moving from bourbon to mezcal and gin using split bases. Seasonal Sippers – Spring-leaning cocktails featuring berries, ginger beer, and fresh citrus. Episode Index (0:50) Batching 101: Use the 2-1-2 recipe and add 20% water for proper dilution. (2:10) Recommended batchable cocktails: Manhattan, Negroni, and Boulevardier. (3:55) Stout + bourbon = a knockout espresso martini with chocolate or tiramisu liqueur. (5:15) Mezcal–bourbon split margarita and gin daiquiri offer new routes for whiskey lovers. (7:00) Shoulder season sippers: bourbon or tequila + berries + ginger beer = mud season magic.  

Episode OverviewIn this episode of Voices of Distilling, host Ronnell Richards sits down with Sarah Sergent, co-founder of Alpine Distilling in Park City, Utah. Whether she's refining gin recipes, judging international spirits, or speaking at conferences around the globe, Sarah's passion for botanical spirits has earned her a reputation as one of the most forward-thinking voices in the industry. Recorded at the American Distilling Institute's National Conference, this lively conversation explores Sarah's distilling philosophy, her dedication to community stewardship, and the art of transforming local landscapes into extraordinary flavors.Behind-the-Scenes of Spirits JudgingHow competition judges approach tasting and feedback to help distillers refine their products.Why thorough note-taking and mentorship are vital to elevating craft spirits.Innovating with BotanicalsSarah's hands-on approach to creating custom gins and liqueurs for high-end hotels, restaurants, and events.The surprising origins of botanical spirits dating back to early alchemy and biblical times.Community & ConservationHow Alpine Distilling integrates environmental stewardship into each bottle—supporting everything from search and rescue to nature preserves.Why Sarah believes craft distilleries can serve as cultural and ecological stewards in their local communities.Elevating Cocktails & CuisineThe role of distillers in modern gastronomy, from cocktail pairings to incorporating spirits into the cooking process.Sarah's upcoming appearances at the James Beard House and collaborations with world-class chefs.Desert Island FavoritesSarah's must-have cocktail if stranded on a desert island (Hint: it's a unique riff on a classic Negroni).On the Importance of Constructive Feedback:“We're diligent from 8 a.m. to 5 p.m. when judging spirits—this isn't casual drinking. It's serious work to help distillers improve their craft.” – Sarah SergentOn Community Stewardship:“With our spirits, what we do matters to our local environment and to different charities—and it's meaningful to give back.” – Sarah SergentOn Crafting a Successful Botanical Gin:“It's about understanding how flavors play together and being transparent about your process—that's what sets a truly Alpine gin apart.” – Sarah SergentOn the Joy of Education & Collaboration:“The ADI conference is a chance for distillers everywhere to share best practices and push the industry forward together.” – Sarah SergentDistillery: Alpine Distilling (Park City, Utah)Role: Co-founder & Head of InnovationSpecialty: Botanical spirits, custom gin recipes, culinary integrationsNotable Achievement: Created the Alpine Elevated Gin, which earned “Gin of the Year” in LondonAlpine Distilling: AlpineDistilling.comShop their award-winning spirits, available in 46 states (with on-the-ground distribution in 11).American Distilling Institute (ADI): Distilling.comExplore membership benefits, conference details, and ADI's International Spirits Competition.Follow Sarah on Social Media: Stay updated on new releases, gin classes, and global events.Powered By: American Distilling InstituteHost: Ronnell RichardsGuest: Sarah Sergent (Alpine Distilling)Production Note: Recorded on-site at the ADI National ConferenceIf you enjoyed this episode:Rate & Review – Help others find the show by leaving a quick review.Subscribe – Stay updated on the latest industry insights and stories.Join ADI – Become part of a passionate network shaping the future of craft spirits: Distilling.comCheers to discovering new flavors, fostering community, and celebrating the vibrant world of distilling!In This Episode, You'll LearnKey QuotesAbout Our Guest: Sarah SergentResources & LinksAction ItemsEpisode Sponsors & CreditsThank You for Listening!

Diciannovesimo appuntamento con OCW Talk! Il podcast condotto da Pancio e Manfredi che scava tra vita e carriera dei suoi ospiti.Oggi si sgabella con noi MICHELE NEGRONI degli AUTOGOL!

Send us a textIn this episode, Lady Petra and Saffermaster discuss chapter 1 of part 5 of the Kama Sutra , On the Characteristics of Men and Women – the reasons why women reject the addresses of men – about men who have success with women and about women who are easily gained over 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 showListen on Podurama https://podurama.com

(Part 1 of a 2 parter) Did you know that Erika had her house decorated? Well don't worry, she won't let you forget it. Plus, Dorit and PK finally have a sitdown and all the women leave for St. Lucia.For amazing gummies go to Viiahemp.com and use code RosePricks for 15% off plus a free gift if you're a first time buyer.

(Part 2 of a 2 parter) Did you know that Erika had her house decorated? Well don't worry, she won't let you forget it. Plus, Dorit and PK finally have a sitdown and all the women leave for St. Lucia.For amazing gummies go to Viiahemp.com and use code RosePricks for 15% off plus a free gift if you're a first time buyer.

Nick and Angela welcome a British actress to Dish HQ. Born in London to South Indian parents, Simone Ashley packed her bags at 16 and moved to Los Angeles to pursue her dream to model and act. She landed her first big role in Sex Education in 2019, before becoming a global superstar as Kate Sharma in Bridgerton. Simone played Ariel's sister in Disney's The Little Mermaid in 2023 and, later this year, will star in the hugely anticipated film F1. Simone is here to celebrate the release of her new rom-com, Picture This. Nick mixes a negroni for Simone while Angela prepares a fennel, potato & gruyère gratin with charcuterie. The experts at Waitrose pair this with a Dourthe Roqueblanche sauvignon blanc.  A self-confessed foodie, Simone chats about her special relationship with gruyère cheese, her mother's incredible South Indian curries and her passion for lime pickle. She also talks tattoos, and what her family made of her working with Brad Pitt. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes. Angela's semifreddo is her own recipe; find inspiration for other delicious semifreddo ideas here A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this Navy Strength conversation with Bobby Freeman (@nononsensegin), creator of the hit YouTube Channel, No Nonsense Gin Drinking, some of the topics we discuss include: Bobby's journey through gin, beginning with the gin & tonic that launched his obsession and all of the stylistic preferences and affinities he's developed along the way A discussion of recent gin trends in the UK, including the “Pink Gin Bubble” that occurred during COVID and the current obsession with citrus-heavy gins. We also cover the popular cocktail trends that are dominant right now in the London bar world, including Pisco & whiskey sours, porn star martinis, and brambles. And of course, this wouldn't be a true gin nerd conversation if we didn't take the opportunity to sample some of our personal favorite gins featuring outlandish botanicals, like oyster shells, elephant dung, ants, and prickly pear cactus. Along the way, we discuss why Bobby gets a little nervous when ordering a Mojito, which South American country has suspiciously good deals on distilled spirits, the gin with a flavor profile that can only be described as “pure fart,” And much, much more.  

United States v. Maldonado-Negroni

Join us on our latest episode where we talk about all things Indian Whisky.  In this episode we try and review 2 single malt Indian whiskies from Rampur.  Is Indian Whisky any good?  How do they compare to Scotch?  American Whiskey?  Are any of them worth it?  Only one way to find out...Featured are: 1. Rampur Double Cask Indian Single Malt Whisky      https://rampursinglemalt.com/double-cask/2. Rampur Asava Single Malt Whisky (finished in Cabernet Sauvignon barrels)     https://rampursinglemalt.com/asava/https://rampursinglemalt.com#newrelease #indianwhisky #rampur #singlemalt #cask #drinkreview #podcast #isitworthit #arsenicculture  This Country Drinks More Whiskey Than Anyone (It's Not America)-E103https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

La 75ª Berlinale si è conclusa con storie potenti e cinema d'autore da tutto il mondo. Ecco i quattro film che ho amato di più, tutti da accompagnare con il drink perfetto!

Non sarà famoso come il Negroni o lo Spritz, ma il Garibaldi sta vivendo una seconda giovinezza. Il suo colore vibrante, il gusto equilibrato tra l'amaro del Campari e la dolcezza del succo d'arancia, lo rendono un simbolo della miscelazione italiana. Dopo anni di oblio, questo cocktail è tornato alla ribalta grazie a bar iconici come il Dante di New York e, nel 2024, è stato nuovamente inserito tra i drink ufficiali dell'IBA. Ma qual è la sua storia e quali sono le sue varianti più sorprendenti?

What beers have you enjoyed brewing lately? For today's guest it would probably be an alcohol-free Negroni sour, or perhaps an alcohol-free Margarita Gose.Quite the shift from Delirium Nocturnum, the Belgian Strong Dark Ale that helped open her eyes to the wonderful world of beer. But for Caitlín McErlean, part of the team at Manchester-based Cloudwater, her journey in brewing has been anything but conventional.For Caitlín, a love of languages would lead her to a degree in Chinese Studies. Originally from Milton Keynes, a move to university in Durham would not only broaden her linguistic horizons but also broaden her palate, too. In this episode, we discuss Caitlín's early days working at the Head of Steam in Durham and how that helped introduce her to the myriad of beer styles that exist across the globe. We discuss how becoming a brewing apprentice would help her secure a dream job in her dream city and also how, at Cloudwater, she has been able to further pursue her love of creating no- and low-alcohol beers. 

Join us on our latest episode where we break bad and explore the wild world of Amaro.  Featured products are Song Cai May Amaro Bitters from Hanoi, Scarlet Apertivo from Japan and Aperol Orange ApertivoAre these the best bitters in the world?  Is Malort a bitter?  Why would anyone purposefully drink Malort?  Only one way to find out...Special guest on this episode, our good friend Drew. https://www.songcaidistillery.com/may-amaro-bittershttps://www.highroadspirits.com/scarlet-iseyahttps://www.aperol.com/en-us/our-products/aperol/#bitters #aperol #apertif #digestif #youtubechannel #podcast #newrelease #arsenicculture  Bitter Call Saul: When Amaro Breaks Bad-E101https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

Love and the internet age come to a head when two strangers cross paths as their hearts and bookstores are on the line. Plus, we brew up some espresso to catch that NYC 1990's vibe.This week we get mail, hang out with the best dog, and try to make our way through the ups and downs of on-line dating at a time where a dial up modem was your connection to the world.Join us for coffee, for literature, for secret keeping, for the best work friends, and a chat about You've Got Mail!Cocktail comes from Coffee Bean Corral!Cacao Nib Infused Campari comes from episode 169!Oscar 2025 Pick'em!⁠⁠Merch Shop - drinkthemovies.square.sitehttps://www.patreon.com/drinkthemovieshttps://www.instagram.com/drinkthemovies/https://bsky.app/profile/drinkthemovies.bsky.socialhttps://www.facebook.com/drinkthemovieshttps://www.drinkthemovies.comhttps://www.youtube.com/@drinkthemovieshttps://discord.gg/fsdW2QqqpS*Please Drink Responsibly*

Ciao! Buongiorno! It's fashion week for Significant Lovers!Did you know Dolce & Gabbana isn't just a fashion brand? Domenico Dolce and Stefano Gabbana were real-life lovers before becoming world-renowned fashion designers. Today, we may think of D&G as a status symbol of wealth, but the real Dolce and Gabbana were scrappy, struggling, aspiring designers when they first met in 1980. Join us as we piece together the love story between Dolce and Gabbana. D&G are known for saying controversial things, so please don't shoot the messengers! Just grab an Aperol Spritz or Negroni, settle back, and imagine it's the early 1980s in Northern Italy…***** This is a teaser for a bonus episode. You can listen to it in fullon Patreon! About Significant LoversSignificant Lovers is a true-love podcast exploring celebrity couples and historic romances. Follow us on Instagram and TikTok @significantlovers, and contact us at significantlovers@gmail.com.Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for ‘fair use' for purposes such as criticism, comment, news reporting, teaching, scholarship, and research. Fair use is permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favor of fair use.

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=Qo8tDf6Hn6I&t=758s Desde Mindalia.com, nos solidarizamos con todas las personas y familias que han sido afectadas por las graves inundaciones por la DANA en España y queremos apoyarles de todas las maneras posibles. Por eso, mientras que dure esta emergencia humanitaria, parte de la monetización que logremos alcanzar con nuestros vídeos y programas en directo servirá para apoyar a las ONG's y organizaciones que trabajan en las zonas afectadas. La forma más efectiva que tienes de ayudar a través de Mindalia, es haciendo que nuestros contenidos lleguen a más personas. Comparte este vídeo, todos nuestros videos y directos tanto como puedas. Cada acción cuenta. Además, estamos informando en las descripciones que hay en todos nuestros vídeos y directos y a través de nuestras redes sociales de las distintas formas que tienes para ayudar desde cualquier lugar del mundo. Banco de alimentos de Valencia: https://bancodealimentosdevalencia.co... Rehabilitación de casas para las familias más vulnerables: https://www.gofundme.com/f/ayudemos-a... Fundación Animal Rescue: Puedes hacer un donativo con BIZUM al 08002. Concepto DANA ------------------------------------------------------------------------------------------------------------------------ Cora Negroni nos habla sobre los eventos astrológicos que se presentan como parte del nuevo año que estamos a punto de recibir, el despertar de la Nueva Consciencia y los cambios en la frecuencia vibracional. 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. Más información en: https://www.mindalia.com/television/ 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.

The guys make a Negroni variant named in honor New York's Cardinal Spellman (at the Excelsior Hotel in the 1950's, of course.)CARDINALE RECIPE: 1.33oz/40ml GIN.66oz/20ml BITTER CAMPARI .33oz/10mlDRY VERMOUTHPour ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with a lemon twist.Recipe via the International Bartenders Association | www.iba-world.com Hosted on Acast. See acast.com/privacy for more information.

Send us a textIn this episode, Lady Petra and Saffermaster chat with Michel, Amy and Lane from the Crow's Next Escape, a wonderful Seattle based fully stocked local dungeon available for rent over a Negroni. Learn more about the Crow's Nest Escape by visiting their website at TCNE.info Support the showListen on Podurama https://podurama.com

In this episode of our podcast, Kimberly and Tommaso offer insights that contrast with the often-misleading online travel information. They also share a few history-rich experiences in Rome, which eventually lead to the Tour di Negroni. Key Points: The Myth of the Perfect Itinerary: Many travelers aim to visit multiple attractions in a single day, overlooking travel logistics. We share our personal travel experiences and suggestions, but we are also honest about a few of the drawbacks of mass tourism. Online content often paints an unrealistic picture of what can be achieved in a day. Episode Highlight: “Tour di Negroni” Our month-long trip to eight destinations included tasting the iconic Italian Cocktail, the Negroni Throughout Italy, we sample various Negronis, each with unique styles and presentations. The History of the Negroni We delve into the history of the Negroni, which was invented in 1919 by Count Camillo Negroni while he was in Florence. Memorable Stops and Culinary Breaks We take a brief hiatus from our Tour di Negroni while spending 10 days in the Dolomites and Copenhagen for Christmas. Reflections and Future Plans The journey concludes humorously, with a mention of returning four pounds lighter after our 35-day adventure. Looking ahead to next week's episode which is on the Tuscan village of Cortona. Join us in this episode as we uncover the true essence of traveling through Italy, providing a realistic and enriching perspective on what to expect and enjoy. Follow us on Social Media Instagram Facebook 

This is our last 2024 travel year in review episode. In this part of the series, we're covering the best food and drinks we've had while traveling in 2024. From hot chocolate and Champagne to chocolate mousse and Swedish meatballs, these are the best things we ate and drank while on the road in 2024. Here were our top food & drinks! Kat's best foods were: -Quenelle at Mere Brazier at Les Halles de Lyon Paul Bocuse in Lyon -Swedish meatballs with mashed potatoes, lingonberries, and pickles at Restaurant Pelikan in Stockholm -Steak and ale pie at Two Chairmen in London -Haggis at the The Scran and Scallie in Edinburgh -Chocolate mousse at Chez Janou in Paris Honorable mentions: -Aligot at La Petite  Perigourdine in Paris -Ribs with polenta at Au Chineur in L'Isle-sur-la-Sorgue -Christmas poutine at the Toronto Christmas market at the W Cafe   Chris's best foods were: -Chocolate mousse at Chez Janou in Paris -Steak and ale pie at Two Chairmen in London -Egg, sausage, and pimento cheese on a jalapeño cheddar biscuit sandwich at the Bomb Biscuit Co. in Atlanta -Haddock Brandade at Chez Janou in Paris -Fish pie from The Scran & Scallie in Edinburgh Honorable mentions: -Stuffed cabbage at Faubourg Daimant in Paris -Seitan Burrito from Hellbender Burritos in Davis, West Virginia   Kat's best drinks were: -Hot chocolate at Huma Chocolate and Coffee Experience in Quito -Raspberry juice at the Vista Del Angel Hotel in Quito -Tarragona almond blossom tea at Palm Court in Edinburgh -2013 Taittinger Comtes de Champagne Blanc de Blancs at Taittinger in Reims -Hot chocolate at Carette in Paris Honorable mentions: -Orangina while traveling in France -Whispering Angel rosé on the beach in the South of France -Scotch Whisky tastings at the Scotch Whisky Experience in Edinburgh (the Highlands one was the best)   Chris's best drinks were: -Guinness at the Gravity Bar at the Guinness Storehouse in Dublin -Champagne Drappier 2006 Vintage while in Reims -2013 Taittinger Comtes de Champagne Blanc de Blancs at Taittinger in Reims -Hot chocolate at Carette in Paris -Ancient hot chocolate at Les Deux Magots in Paris Honorable mentions: -Negroni at Restaurant L'Artichaut in Lyon   Check us out on Substack: Follow for updates, free and paid posts, and exclusive podcast episodes! Subscribe here to get this exclusive content now! Traveling to France? Check out our Facebook Group called France Travel Tips to ask/answer questions and learn more! Don't forget to follow along! Instagram: https://www.instagram.com/worldwidehoneymoon Facebook: https://www.facebook.com/worldwidehoneymoon TikTok: https://www.tiktok.com/@worldwidehoneymoon World Wide Honeymoon Blog: https://worldwidehoneymoon.com France Voyager Blog: https://francevoyager.com Subscribe to the World Wide Honeymoon blog here for monthly updates and tips + get our FREE trip planning guide: https://www.subscribepage.com/o4e5c2

Carlos joined us on the podcast over a classic Negroni to share his remarkable journey as a real estate developer. Hailing from a family of architects in Buenos Aires, Carlos earned his architecture degree at the University of Buenos Aires before spending a decade in the Middle East with Besix, mastering the art of construction. His journey then took him to Boston, where he earned a Master's in Real Estate Development from MIT.In South Florida, Carlos became a pivotal figure in the industry during his nearly 20-year tenure at Related Group as Jorge Pérez's right hand, serving as the President of Condo Development. During this time, he oversaw the creation of some of Miami's most iconic projects, including SLS Lux, SLS Brickell, Brickell Heights, Residences by Armani/Casa, and the Paraiso complex in Edgewater, culminating in over 16,000 units developed.Since launching Rosso Development in 2020, Carlos has honed his focus on high-end boutique properties. One standout project is a collaboration with Standard International and Midtown Development—a stunning 12-story condominium with 228 units. With a commitment to enhancing Miami's urban landscape, Carlos is deeply invested in Midtown's evolution, envisioning mixed-use developments that bridge communities and promote walkability.Carlos is also an Advisory Board Member for the University of Miami's Masters in Real Estate Development and Urbanism program. Tune in for an inspiring conversation with a seasoned developer that has seen it all in the 305!Connect with usLooking to dive deeper into the Miami commercial real estate scene? Well, you've stumbled upon our favorite topic of conversation. So, whether you're a curious beachcomber or a seasoned investor, drop us a line at info@gridlineproperties.com or dial us up at 305.507.7098. Or if you're feeling social, you can stalk us on LinkedIn and connect with us there. Let's make some waves in the 305 real estate world together! Ben Hoffman's bio & LinkedIn ( linkedin.com/in/ben-hoffman-818a0949/ ) Felipe Azenha's bio & LinkedIn ( linkedin.com/in/felipeazenha/ ) We extend our sincere gratitude to Büro coworking space for generously granting us the opportunity to record all our podcasts at any of their 8 convenient locations across South Florida.

The beverage brand's former CMO, which holds drinks like Aperol, breaks down why events like Coachella, the US Open and Cannes Film Festival are so important to its marketing strategy. Episode TranscriptPlease note, this transcript  may contain minor inconsistencies compared to the episode audio.[00:00:00] Damian: I'm Damian Fowler [00:00:01] Ilyse: And I'm Ilyse Liffreing [00:00:02] Damian: And welcome to this edition of The Current Podcast. [00:00:05] Ilyse: This week, we're delighted to talk with Julka Villa, the former Global CMO of Campari Group. [00:00:11] Damian: Founded in 1860, Campari is a household name in the global spirits industry with a portfolio of over 50 brands across world markets. [00:00:20] We're talking familiar names like Aperol, Sky Vodka, Wild Turkey Bourbon, and Courvoisier. [00:00:27] Ilyse: Julka is a marketing veteran with over 25 years of experience in the alcoholic beverage and beauty industries. A specialist in consumer focused brands. [00:00:37] Damian: Julka is responsible for the marketing vision, strategy, and execution of the Campari Group's brands. [00:00:44] At the same time, she has a bird's eye view of the company's worldwide presence, coordinating teams based in Milan, Paris, and New York. [00:00:52] Ilyse: We started by asking her about how she balances the Campari legacy with keeping its brands relevant for today's [00:01:00] consumers. [00:01:02] Damian: So Campari has a rich heritage. The company is now 164 years old. How do you go about balancing its legacy, the preservation of its legacy while keeping the brand modern and relevant for today's consumers? [00:01:18] Julka: I think that, if we go back to the roots of the Campari brand, about being [00:01:23] bold, about being visionary about investing in arts, think about Europe, Italy in the second half of the 19th century. There were so, few brands really investing Campari was one of the first really interacting with artists [00:01:42] and designers and giving them the freedom to, the brand in the way they saw it. if you look at how we started, you how we moved forward along our, our history. You can see that, the [00:02:00] twenties and thirties of last we start cooperating with cinema, really asking the people, working in the industries and producing the movies, postcards, producing, you know, designs and drawings for us. [00:02:16] You can see that, fast forward, to the eighties. We start cooperating with one of the greatest filmmakers. In the world, Federico Fellini, that was a big fan of the Campari brand. He was drinking Campari and he decided to cooperate with us to produce an advertising for the brand. And Fellini was the first filmmaker we cooperated with. But then, we kept this partnership, for instance, with Paolo Sorrentino 2017. And I was personally You know, working with him, it was a fantastic experience to see an artist really bringing to life, the brand, [00:03:00] respecting the legacy, but at the same time, renovating, since you're asking me how a brand modern still loyal to its root, it was amazing to see how we could kept the daring, attitude of the brand alive. According to his own style.  [00:03:20] Ilyse: Wow,that is super cool. so is pop culture still as important to the brand even today?  [00:03:27] Julka: Absolutely. Absolutely. So, and this is so important for the Campari brand, but for many other brands part of our portfolio, just for you to know, we have more than 50 brands. in our portfolio, and if you'd like we can talk about some of them, but when it, comes to Campari, think about the fact that our partnership with arts, have been, more recently renovated in our, cooperation with the major film festivals, in the world. We, are [00:04:00] partners of the Cannes Film the Locarno, in Berlinale. weclosed the first, year of partnership with the Toronto Film that's definitely a modern way to the brand, extremely aspirational, but still to get in touch with so many consumers and possible advocates of the brand. One of the things we really care about is not just to communicate our brands, but to assure our consumer to consume our brands throughout the signature cocktails in the best way possible and definitely feel festival for us are a huge opportunity to provide liquid tulips, as we say, to our consumers current and future.  [00:04:47] Damian: What's interesting is with these different brands, you're sort of talking about how they're valued differently in different markets. that's very interesting to me. How do you know and prioritize [00:05:00] which brands work best in which countries?  [00:05:04] Julka: We have, well identified, what we call the global brands. The brands that should be built everywhere in the world. Of course step by step and respecting the life stages, the brand is in a specific geography. And definitely the one I mentioned so far, are global brands. And so also global priorities, for the company. And then, depending on the area of the world, the characteristics of the market and the consumers, each individual, operating company, can, compose, portfolio, to have the best performance on the market. But definitely there are priorities everybody to focus  [00:05:51] Damian: if you think about the United States, is there a sort of priority? [00:05:55] Julka: Yeah,  [00:05:56] Damian: Leading brand here. [00:05:58] Julka: definitely, [00:06:00] uh, the priority for the United our giant aperitif brands, such as Campari Aperol, Grand Manier, Wild Turkey, Espolon, and of course, the local team is really excited to rebuild the Courvoisier brand. always acquisition we have just finalized. [00:06:21] Damian: Yeah, each of those brands has its own kind of, whole kind of narrative around them, I imagine. But I wanted to ask you actually a little bit about, The current moment that we're in, which we're seeing a kind of a lot of debate around alcohol versus no alcohol consumption, particularly when it comes to like Gen Z demographics. I mean, how do you think about and navigate these perception shifts?  [00:06:47] Julka: That's a very that's a very interesting question. And of course, as you can imagine, we have been spending a lot of time and resources really to dig deep into these shift and [00:07:00] transformation in a way of our consumer ships. One thing that is not that evident to, to everybody is that differently from the past, there is a sort of coexistence of, people drinking alcoholic products and non alcoholic products, depending on the moment they are in, the people they are with, what they have to do the day after. [00:07:23] And this kind of consciousness and, control on what to choose is even stronger in younger consumers as you were mentioned so they are more conscious they don't they are not you know afraid to make a choice that could be out of  [00:07:43] their are pool of friends. Everybody's drinking something alcoholic There's no problem at all for one of them to say “Look tomorrow I have to wake up very early I have a very important day I prefer to, to opt for a choice, a non alcoholic choice.” So more than a counter position [00:08:00] today, we see the coexistence, of these kind of choices, which is quite interesting, honestly, also because it gives us the opportunity to be more, mindful and, intentional in developing also the part of our portfolio, which is non alcoholic. For instance, we have a product which is an extremely strong product in Italy and definitely in a phase of conquering of continental Europe is, the name of the product is Crodino and is definitely our non alcoholic, kind of spritz. is a product that was invented and launched in the market, in 1965. [00:08:39] So this is a little bit a testament, to the personality of the company, wanting really to push boundaries. And actually we are preparing the launch of these fantastic product also in the U S, that we plan for next year.  [00:08:54] Ilyse: So it sounds like Campari really anticipated this trend of non alcoholic [00:09:00] beverages in a sense.  [00:09:02] Julka: Yeah, that's, that's correct. That's correct.  [00:09:05] Damian: I'm just curious on that point, you know, as a marketer, you must get lots of data back in terms of like, who's drinking what, maybe by generation, maybe by geography even. I'm interested to know, do you kind of look at that in terms of strategizing and find the discrete markets?  [00:09:24] Julka: even if, with the passing of the years, what we, really is of people. So demographics are not, gender or age brackets are not the main elements we look for because what really counts. Today is the mindset and the attitude of people, for instance, if I think about a product like Aperol with these with its signature cocktail, Aperol can see across generations drinking this product and across age brackets is the mindset. [00:09:57] And you would be amazed how people approaching Aperol [00:10:00] Spritz, enjoying Aperol Spritz, they really have in common, the way they appreciate life and what they are looking for in that specific moment. Either they are, 25 or 60. So there are also, a number of cross generational, alcoholic beverage experiences, and so the way we look at data is really about the motivation and the attitude of people when they are about to make a choice.  [00:10:27] Ilyse: Yeah, that kind of, shift towards mindset over demographics probably helps a lot when it comes to just I guess prioritizing channels for the brand and where to reach those audiences because I know in a lot of the times like Millennials and Gen Zers are in like social media and usually that's not an option when it comes to alcohol brands, is, so is the brand finding other channels to be just as effective, in reaching that kind of mindset that it's [00:11:00] after. [00:11:00] Julka: when, I think a strong, distinctive characteristic Of our marketing and activation strategies, really investing very seriously in, in events, because definitely there's a lot of will among consumers of all ages, really to leave, events, in person really experience, on their, skin, much more than in the past. [00:11:24] and then we amplify, if you want, through social media, those events. But, a big part of our investment. is really, put on organizing, these kind of events. When we, when it comes to the U. S., think about Coachella, which is, more than a music festival, is a lifestyle festival, as we all know. [00:11:43] Think about the U. S. Open. uh, but also if we go on the other side of the world, in the APAC region, think about, The Australian Open, which is for us a, opportunity to reach so many consumers. about [00:12:00] hundreds of thousands live offering our best signature cocktail in our, fantastic lounger and then we can definitely amplify this content on a number of social media where. alcoholic beverage can, have a direct relationship, with their consumers. So for us, it's always a mix. we really believe that we have winning products, very straightforward drinking strategy, and that's why we care so these to life in real life for we don't see this business as happening just, just virtually. Definitely.  [00:12:42] How do you kind of maintain and sort of keep tabs, as it were, on people who are loyal to the brands that you market? [00:12:52] definitely over the yearsWe invested and we improved, our, CRM, capacity, so [00:13:00] throughout, social media and massively through events, we gather as much as possible information about our consumers so that, we can definitely keep them, up to date. On our, yearly, program, but also we can establish a more direct dialogue. [00:13:18] Sometimes we consult them, a part of them for new projects. we listen to them, ask them questions about, trends, want to know more and I think that, especially when it comes to a lab important. [00:13:39] Feel part of a feel, really listen to is something as important as enjoying your favorite, brand and your [00:13:50] Damian: And what's interesting to me is I was thinking about this because about, maybe 12 years ago, I have a friend from Venice who lives in New York and we went to a [00:14:00] restaurant and she ordered an Aperol and at that, point it wasn't very, nobody really knew much about it here. [00:14:06] And since then, of course, it's huge. It's like a probably one of the most popular, cocktails around. I was just at the U. S. Open in the summer and I could see, your your [00:14:16] plaza there with Aperol everywhere. I guess it was, there's a sponsor, a partnership  [00:14:20] Julka: Mm hmm.  [00:14:21] Damian: But my question is, how did you could you walk us through how you, built that awareness from, that moment, however many years ago when it wasn't such a big, obviously big in Venice, she said it was the Venetian drink. [00:14:34] So I was like, Oh, that's interesting. [00:14:39] Julka: yes, I am. 10, 12 years ago, not only in the U. S., but in many other places outside Europe, definitely it was not established. you know, staple it is to die. and at the very beginning, we really faced, some very basic, difficulties. I have to say, it was not easy, to start [00:15:00] talking about, a signature cocktail that, needed, a bottle of Prosecco to be open, to be prepared because. [00:15:07] You know, if you are familiar with sparkly wines, the problem with it is that if you open it and you use just a little part and then you keep the bottle for a couple of days, the carbonation will just, yes, go away. So it was really. a very precise, consistent, and stubborn work of education. [00:15:28] There's just one certainty about education, which is that, you know, when you started that you will never know when you will finish. And actually it's a never ending story in a way. So we, in the past we put, and we keep putting a lot of, effort and an investment in educating the trade the bartenders bar owners But also the final consumers because at the end if the final consumer knows [00:15:52] the best way to prepare an upper spritz They will be your advocate and it happened to me so many times in the past [00:16:00] when I was receiving at the table in upper spritz that was not preparing the way It should have been, I was going back to the bar and I was saying there's something wrong with my cocktail. [00:16:13] it's a double, a double direction  [00:16:16] Julka: Yeah,  [00:16:18] efforts. And, Also, a very important part is, what we call, the oil spill approach. What does it mean? We start with the city, a major city, we start with the specific neighbors. and key on trade outlets in this neighbor. [00:16:39] We build a relationship of partnership. We invest on these venues and we create the phenomenon of the cocktail and then we expand. So distribution and presence comes just [00:16:52] after having started trend with a very high level, of the serve in a smaller [00:17:00] number of venues. [00:17:01] This, has been the approach in the U. S. and in every other part of the world. You mentioned Venice, which is the place where the brand really, started being known and appreciated and, recognized as, the champion of aperitif. But the phenomenon of Aperol Spritz started in Venice, expanded to the Veneto region, which is the region of Venice, and then expanded Milan and from Milan to the rest of Italy. [00:17:28] So the oil spill approach, as we call it, has always been, front and center of the strategy, of, And it's building.  [00:17:38] Ilyse: So interesting. when you think of Campari brands, it also sorts of implies Like a level of sophistication. in a sense, are marketing just drinks or is it something more, I don't know, like lifestyle?  [00:17:53] Julka: definitely. I think that,our brands are starting from, The most important ones really [00:18:00] stand for a certain lifestyle. you think about campari, it really represents the Milan. And, the lifestyle of the city. If you, think about aperol, you're talking about a more democratic sort of brand, really more casual. welcome. and, So they, [00:18:21] reflect a way of living and today even more important. If you think about the trend of escapism, traveling without traveling. I need a break. I need a moment for myself of real enjoyment with my friends. [00:18:36] brands like this, and they are signature cocktail, let's say Aperol Spritz for Aperol, Negroni, for instance, for Campari makes you really full for half hour, one hour you're spending with your friends in another place. So they really stand for a way of living for a place and for a moment in life where you really, recharge your batteries and, [00:19:00] you dedicate really a true moment to yourself.  [00:19:03] Julka: And that's it for this edition of The Current Podcast. [00:19:05] Damian: We'll be back next week, so stay tuned. [00:19:08] Ilyse: The Current Podcast's theme is by Love Caliber. The current team includes Kat Vesce and Sydney Cairns. [00:19:15] Damian: Cairns. And remember,  [00:19:16] Julka: we really believe that we have winning products, and that's why we care so these to life we don't see this business as happening just virtually.  [00:19:29] Damian: I'm Damian. [00:19:30] Ilyse: I'm Ilyse. [00:19:30] Damian: And we'll see you next time. And if you like what you hear, please subscribe and leave us a review. Also, tune in to our other podcast, The Current Report.

Episode Highlights:Join host Damian Cole as he kicks off 2025 with predictions for the biggest cocktail and bar trends of the year. After a festive break and a well-earned third-place finish at the Irish Podcast Awards, the Cocktail Academy Podcast is back and ready to dive into what's next for the cocktail world. From hyper-local menus to immersive bar experiences, this episode covers it all!What You'll Learn in This Episode:

Join us on this episode where we track down and try one of the most expensive bottles of bitters you can find.  This 200-year Anniversary Limited Edition bottle of bitters is from Angostura and was made to celebrate the Angostura company's bicentennial anniversary.  Are these bitters worth the price tag?  Do they really enhance a cocktail?  Do we throw up while trying to drink bitters straight?  Watch (or listen) and find out for yourself!Special guest on this episode, our good friend Drew. https://angosturabitters.com/portfolio/200-year-anniversary-limited-edition/#bitters #cocktail #mixeddrinks #bourbon #bourbonreview #bicentennial #angostura #podcast #youtube #rare #newrelease #arsenicculture  A $52 Bottle Of Bitters!-E96https://www.youtube.com/@arsenicculturehttps://instagram.com/arsenicculturehttps://tiktok.com/@arsenicculturehttps://www.facebook.com/arsenicculture/https://x.com/arsenicculture

S2 E24  Novio's Radio | Consistency Matters In this lively episode, Bob Cutler kicks off the new year with a spirited on-air discussion on cocktails, New Year's resolutions, and his philosophy of perseverance, inspired by words from Command Sergeant Major William A. Cutler. Bob introduces a revamped version of the classic Boulevardier cocktail, featuring equal parts bourbon, Cynar (an Italian artichoke bitter), and yellow Chartreuse, a rare French liqueur made by monks. Throughout the episode, he shares insights on mixing techniques, the importance of ice quality, and ideal pairings for his cocktail creation. Bob's “God Hates Quitters” Boulevardier Ingredients: 1 oz Bourbon (high-proof preferred) 1 oz Cynar (Italian artichoke bitter) 1 oz Yellow Chartreuse Instructions: Combine all ingredients in a mixing tin with ice. Stir until the tin feels cold to the touch. Strain into a glass over a large, clear ice cube. Enjoy neat—no garnish required! Key Insights: Cocktail Philosophy: Equal parts cocktails like the Boulevardier are approachable, balanced, and adaptable. Mixing Tips: Stir spirit-forward cocktails to preserve their clarity and texture; shake only if the recipe includes fat or citrus. Ingredient Insight: Yellow Chartreuse brings honeyed, saffron notes, while Cynar offers herbal bitterness with a subtle sweetness. Ice Matters: Clear ice prevents flavor contamination and slows dilution, elevating the cocktail experience. Pairing Perfection: Pair the Modern Boulevardier with hearty dishes like lamb lollipops, acorn squash soup, or charcuterie with bacon jam. Episode Index (02:31) - Equal Portions Explained Bob introduces the concept of equal portions in cocktails and explores classics like the Negroni, Boulevardier, and Paper Plane. (03:06) - Spotlight on Courtney Bob praises Novio's head bartender Courtney, her expertise, and her love for disc golf, adding warmth and camaraderie. (04:02) - Cocktail Creation: Modern Boulevardier Detailed steps and insights into crafting Bob's updated Boulevardier featuring bourbon, Cynar, and yellow Chartreuse. (05:06) - Yellow Chartreuse Insights A deep dive into the rare French liqueur, its origins, and production secrets guarded by three monks. (07:05) - Ice Matters Bob discusses the importance of using clear ice for enhancing flavor and slowing dilution. (08:38) - Flavor Profile Breakdown Bob takes a sip and describes the cocktail's taste: herbal bitterness from Cynar, sweetness from Chartreuse, and woody, caramel notes from bourbon. (09:17) - Cocktail Pairing Suggestions Bob recommends pairing the Modern Boulevardier with dishes like acorn squash soup, lamb lollipops, or charcuterie with bacon jam. (12:50) - Storage Tips Practical advice on storing ingredients like Chartreuse, Cynar, and vermouth to preserve their quality.  

Phony Negroni | Son of a Boy Dad #264 -- #Ad: Download the Gametime app today and use code BOYDAD to easily score great deals with Gametime Picks! -- Follow us on our socials: https://linktr.ee/sonofaboydad -- Merch: https://store.barstoolsports.com/collections/son-of-a-boy-dad -- SUBSCRIBE TO THE YOUTUBE #SonOfABoyDad #BarstoolSportsYou can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/sonofaboydad

"Efficiency, quality, and guest satisfaction—those should always come before flair." – TylerSaigon's cocktail scene truly opened my eyes to see how dynamic and underrated it is. It's fascinating to see how the city has evolved from humble street-side setups with plastic stools to becoming a budding hotspot for world-class mixology. Saigon's charm lies in this juxtaposition of old and new—where you can enjoy a mojito for under 100k VND on a bustling street one moment and sip a perfectly crafted Negroni in a chic rooftop bar the next. It's a testament to the city's unique ability to blend tradition and innovation seamlessly.Talking with Misha and Tyler gave me a deeper appreciation for the passion, creativity, and resilience that drive this industry. From the effort local bars put into earning spots on Asia's prestigious cocktail lists to the hurdles of oversaturation and staying authentic, it's clear that Saigon's bartenders and owners are crafting more than just drinks—they're shaping a culture. This episode was an eye-opener and a reminder that Saigon's cocktail bars aren't just places to grab a drink; they're experiences that encapsulate the city's essence.Key Takeaways:Saigon's Cocktail Scene Evolution - From street cocktails on plastic stools to high-end mixology.International Recognition - How Saigon bars are pushing to make Asia's Top 50 list.Quality Over Flair - The debate over efficiency and substance versus showmanship.Diversity of Experiences - The charm of pairing rooftop cocktails with street-side mojitos.Cost Perception - Why cocktail prices in Vietnam reflect more than just cheap living costs.Chapters:02:00 – The History of Saigon Cocktails05:30 – Pushing for International Recognition09:00 – Quality vs. Flair12:30 – Rooftops, Street Bars, and Everything in Between18:00 – Cost and Value in Saigon's Bars20:00 – Final Verdict: Underrated"Send me a message!"Support the showThis show is produced by Seven Million Bikes Podcasts.If you would like to work with them too check out their website!

Gopal Rajegowda joined us on The Built World Podcast for a Negroni and a fascinating conversation about his stellar career with Related Companies.As a first-generation Indian-American, Gopal's journey began in a New York City suburb before taking him to Cornell University. While his passion for real estate and architecture sparked early, it truly ignited during his time at Columbia University, where he earned an M.A. in Real Estate Development.Gopal's first big splash at Related Companies was The Cosmopolitan in Las Vegas, where he played a pivotal role in retail, hospitality, and placemaking. Post-Vegas, he shifted gears to the monumental Hudson Yards project in NYC. By 2013, Gopal turned his focus to Related's West Palm Beach portfolio, and by 2016, he made WPB home, spearheading the redevelopment of CityPlace and the Hilton Hotel at the Palm Beach Convention Center.Connect with usLooking to dive deeper into the Miami commercial real estate scene? Well, you've stumbled upon our favorite topic of conversation. So, whether you're a curious beachcomber or a seasoned investor, drop us a line at info@gridlineproperties.com or dial us up at 305.507.7098. Or if you're feeling social, you can stalk us on LinkedIn and connect with us there. Let's make some waves in the 305 real estate world together! Ben Hoffman's bio & LinkedIn ( linkedin.com/in/ben-hoffman-818a0949/ ) Felipe Azenha's bio & LinkedIn ( linkedin.com/in/felipeazenha/ ) We extend our sincere gratitude to Büro coworking space for generously granting us the opportunity to record all our podcasts at any of their 8 convenient locations across South Florida.

Send us a textIn this episode, Lady Petra and Saffermaster continue their inquiry into the Kama Sutra with Book 2: The Kinds of Sexual Union according to Dimensions, Force of Passion, and Time” over a Negroni. Support the showListen on Podurama https://podurama.com

On the inaugural Dish Awards, Nick and Angela celebrate their favourite guests, moments and recipes of the year. Nick mixes a negroni sbagliato, while Angela assembles a delicious cheese board with No.1 French Blue D'Affinois cheese, No.1 Comté AOP, No.1 Cornish Quartz Extra Mature Cheddar Cheese, No.1 Nocellara Olives, Waitrose Pickled Cornichons & Onions, No.1 All Butter Aged Gouda Crispies, No.1 Cornish Quartz Cheddar Shortbread, No.1 Spanish Membrillo Paste, No.1 Specially Selected Nut Medley and No.1 Seeded Dark Rye Sourdough Crackers. Watch a special extended version of The Dish Awards 2024 on YouTube  A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer when we return for series 7 in February 2025. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Eglau, Victoria www.deutschlandfunkkultur.de, Lesart

Eglau, Victoria www.deutschlandfunkkultur.de, Lesart

Gather 'round for a festive trip down memory lane with the classic movie, "National Lampoon's Christmas Vacation." You know, the one where Chevy Chase makes us laugh out loud, holiday after holiday. It's time to pull out that annual copy of Radio Times and enjoy some yuletide nostalgia. This episode, we're not just talking about the movie; we're living it with some hilarious banter and drinks to match, like the oh-so-festive Negroni. We even dive into comparisons - could Chevy Chase have made a better Scrooge than Bill Murray? The debate is on, and it's as lively as a Christmas Eve jingle! Get cosy, pour yourself a glass of holiday cheer, and join us as we celebrate the laughs, the traditions, and the infamous Griswold lights that shine so bright. Merry Christmas, and here's to holiday chestnuts like "National Lampoon's Christmas Vacation!"

The guys reassess a fan favorite in the very city where Negroni Week began.NEGRONI RECIPE:1oz/30ml GIN1oz/30ml BITTER CAMPARI 1oz/30ml SWEET RED VERMOUTHPour ingredients into a chilled old fashioned glass filled with ice. Stir gently. Garnish with half orange slice.The Sloppy Boys are coming to a city near you! Tickets available via our linktree! Hosted on Acast. See acast.com/privacy for more information.

We welcome 2024's most viewed and most listened guest BACK to the podcast, BRI CARBAJAL!

In this episode, Kimberly and Tommaso share their recent adventures across Italy, detailing a captivating journey from the bustling streets of Rome to the serene landscapes of Tuscany. Their four-day Roman escapade was filled with the vibrant life of local cafes, a private tour of the Colosseum, and a culinary exploration of diverse restaurants. They also discovered a newfound appreciation for the Negroni cocktail, trying different versions at Roman cocktail bars. The second stop on their road trip included a stay in a historic palazzo, where they relished in having it to themselves. As part of Kimberly's goal to provide clients with unique and reliable recommendations, they stay at these accommodations for confirmation. Their road trip will continue north with a longer stay in the Dolomites. Travel insights from the hosts emphasize the convenience of direct flights to major Italian cities like Rome, Milan, or Napoli. They praised the renovated Delta Lounge at Boston Logan Airport for its improvements. In Rome, they noted the ongoing restoration of many sculptures and buildings in preparation for the upcoming Jubilee, and observed the lively yet unfinished setup of Christmas markets in Piazza Navona, accompanied by festive music in shops. A noteworthy update includes the Pantheon's new entrance fee, which has improved visitor flow, while construction around the Trevi Fountain with it's new elevated walkway is yet to be finished. A Vespa ride through Roman traffic added an exciting twist to their experience. Logistical reflections included the strategic decision to rent a car on the outskirts of Rome to avoid city traffic and potential fines proved to be a good move. Looking forward, Kimberly and Tommaso promise more updates from their continued travels on the road in bel'italia. Follow us on Social Media Instagram

Send us a textIn this episode, Lady Petra and Saffermaster discuss “Toiling Awsy”, chapter 11 of Dominatrix Boss by Asher Lake over a Negroni. Support the showListen on Podurama https://podurama.com

Bienvenidos a otro episodio de Café en Mano! Hoy tengo el placer de sentarme con una leyenda del entretenimiento en Puerto Rico: Luisito Vigoreaux. Prepárense para una conversación llena de anécdotas únicas, desde sus experiencias detrás de producciones icónicas, hasta historias personales como lanzarse de un paracaídas con una buena bebida en mente. Hablamos de todo: su visión sobre la industria del doblaje en la isla, el cambio del mundo de la radio a la televisión, y las marcas de licores que han marcado su carrera. ¿Alguna vez te has preguntado si Luisito consideraría crear su propio licor? Spoiler: ¡esa conversación se puso interesante! Y para los amantes de los cócteles, Luisito comparte sus recomendaciones, incluyendo el clásico Negroni y hasta una receta para curar el hangover. No se lo pierdan, porque este episodio tiene de todo un poco. ¡Comencemos!

Aujourd'hui, c'est avec un immense plaisir que je reçois pour la seconde fois Gabriel et Jérôme, cofondateurs de La compagnie des montres Serica.Le premier épisode, diffusé en mars 2023, avait fait date et ces derniers avaient promis de revenir sur la chaine, histoire de nous partager l'évolution de la marque, ainsi que leurs différentes actus.Or, en bons gentlemen qu'ils sont, ces deux là n'ont qu'une parole...Les voilà donc de retour pour ce deuxième opus, tout aussi passionnant que le premier, mais avec l'avantage de nous partager en exclusivité les coulisses du lancement de leur toute première montre de forme, j'ai nommé la Parade.Cet épisode est également l'occasion de revenir sur l'évolution de la marque depuis ses débuts, mais aussi d'évoquer les différents modèles qui ont ponctué ces cinq années pleines de promesses pour la suite.Avec Parade, Jérôme et Gabriel nous proposent une pièce très différente de ce à quoi ils nous ont habitué jusqu'à lors...preuve de leur talent indiscutable pour créer la surprise, et rien que pour ça, j'adore !Je vous invite à me faire part de vos commentaires sur cette nouvelle pièce qui, j'en suis sûr, ne laissera personne indifférent. Ah et au fait, les plus observateurs auront remarqué que nous avons oublié de divulguer le mot remplaçant Pamplemousse !Il s'agit donc tout naturellement de Negroni ! N'hésitez pas à leur dire lors de votre passage, cela devrait les faire sourire !Je vous souhaite une bonne écoute !Episode #18 Serica. Gabriel et Jérôme se livrent sur DM&V. https://youtu.be/c5SQuzejxe4?si=s_1Qy_dmOepHzRLqLa sélection lecture de Gabriel :Shibumi, un livre de TrevanianLa sélection lecture de Jérôme :Do Design. Why beauty is key to everything, un ouvrage d'Alan MooreLa Longue route, un livre de Bernard MoitessierLa chanson pour lancer l'épisode : The beach boys dont ils m'ont proposé de choisir un titre. Or, c'est tout naturellement que mon choix s'est porté sur « Kokomo », chanson spécialement écrite pour le film « Cocktail », en 1988.Un film que j'apprécie tout particulièrement et que je ne saurais que trop vous conseiller si vous ne l'avez pas déjà vu.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

"In the West, we say hospitality; in Vietnam, it's still just F&B. Bridging that gap is everything to me." – Jason PhamThis episode with Jason was truly inspiring. Jason's journey from Australia to Saigon, rooted in his family's refugee story, brings so much depth to what he does in the hospitality industry here in Vietnam. He's not only a skilled mixologist but also an incredible storyteller, blending Vietnamese and Western influences in a way that's reshaping Saigon's cocktail scene. Our conversation really highlights the passion, creativity, and hard work behind his bars, and I think listeners will walk away with a new appreciation for the artistry involved in every drink he serves.- Niall MackayKey Takeaways:Jason's Negroni Secrets: Why he uses Lady Trieu Flower Bomb Gin to elevate his signature cocktail, the Negroni.Mastering Hospitality: Jason's philosophy on remembering guests' names and creating a welcoming atmosphere in Vietnam's young cocktail scene.Balancing Two Clienteles: How Jason tailors service for both Western expats and affluent Vietnamese in Saigon's growing bar industry.Embracing Cultural Heritage: Jason's journey as an Australian-Vietnamese and reconnecting with his roots in Vietnam.“Viet Kieu” Influence: How a mentor inspired Jason to return to Vietnam to make the most of the emerging market's unique opportunities.Chapters:10:00 - The Secret Ingredients to the Perfect Negroni22:00 - How Jason Builds Community Through Hospitality40:00 - Serving Saigon's Diverse Clientele: Expats and Vietnamese Elites58:00 - Growing Up Australian-Vietnamese: Jason's Cultural Journey01:02:00 - Why Vietnam is a Land of Opportunity for Viet Kieu and Entrepreneurs"Send me a message!"Become a Bắp Xào Đâyer in our community on Patreon and become part of something special.You can choose a Cà phê sữa đá, Bánh mì, Cơm tấm, Bún Thịt Nướng or the ultimate level, a Bắp Xào Đây. Episode Sponsors:7 Bridges Brewing Co. - An award winning Vietnamese craft brewery from Da Nang, with breweries across Vietnam!Tenzing Pacific - I highly recommend them for their professional advice related to personal, family, and business insurance. The full list of winners is here. Support the showThis show is produced by Seven Million Bikes Podcasts.If you would like to work with them too check out their website!

In this episode of the Maffeo Drinks Podcast, I am joined by Alice Bidini, an experienced bartender and bar manager from the Four Seasons Hotel in Riyadh. Alice shares her journey from Rome to London, Kuala Lumpur, and now Ryadh. We dive into the unique beverage preferences in different countries and the challenges of introducing new drink concepts, especially in a non-alcoholic market like Saudi Arabia. We discuss how cultural and religious influences shape drinking habits in Malaysia and Saudi Arabia and how London's diverse landscape impacts its vibrant bar scene. Our conversation also explores the global adaptation of Italian cuisine and drinks, from 'Nduja pizza to Negroni cocktails, and the efforts to balance authenticity and local tastes. Tune in to learn about the cultural nuances shaping global palates and the innovative ways bartenders are rising to these challenges. 00:00 Introduction and Welcome 00:28 Guest Introduction: Alice's Journey 03:13 Cultural Insights and Market Differences 07:56 Exploring Taste Profiles Across Regions 11:29 The Melting Pot of London 13:20 Understanding Dry and Wet Cultures 14:04 Regional Drinking Preferences 15:09 Peroni's Popularity in the UK 17:53 Challenges of Non-Alcoholic Bartending in Saudi Arabia 21:42 Adapting to Local Tastes 28:58 Conclusion and Final Thoughts About The Host: Chris Maffeo About The Guest: Alice Bidini

This week we close out Frangelico month with a fusion cocktail perfect for Halloween week! Plus we talk box office results, Chasing Chasing Amy, and try to get our time zones situated! Cocktail comes from Thrillist! Merch Shop - drinkthemovies.square.site https://www.patreon.com/drinkthemovies https://www.instagram.com/drinkthemovies/ https://twitter.com/drinkthemovies https://www.facebook.com/drinkthemovies https://www.drinkthemovies.com https://discord.gg/fsdW2QqqpS *Please Drink Responsibly*

This week Jen and Amy sit down with the charismatic and engaging Stanley Tucci, to discuss his new book, 'What I Ate in One Year', that explores the deep connections we can find amongst the food we eat, the memories we make, and the emotions we feel and how our cultural practices around food can provide fuel for us, not just in times of celebration, but can also provide us comfort in times of grief. Stanley reflects on how food plays a role in both joyous and difficult moments, emphasizing the importance of sharing meals with loved ones, hoping that readers will find comfort and connection through his work, especially in a time when we are all experiencing more loneliness and disconnection. *** Thought-provoking Quotes: "You're such a Renaissance man." – Jen Hatmaker "I like it so much more when we all eat together." – Stanley Tucci "Food is just a part of life, which means it's a part of death too." – Stanley Tucci “When somebody brings me bread, that's my person. Let's get married.” – Jen Hatmaker “Even if you're in a really shitty place, even if the food is terrible, but you're eating with people that you love, it'll be a memorable meal.” – Stanley Tucci “I don't want to eat a well done burger. I'd rather eat an extra side of fries.” – Jen Hatmaker “Eating outdoors makes things taste better. Why is that? I don't know but the place is crucial…in a weird way. It can change the taste of things.” – Stanley Tucci “We think that in the moment we're going to remember something forever but we don't. It just slips away. Even just writing your story down for you has meaning.” – Jen Hatmaker Resources Mentioned in This Episode: Stanley Tucci's new book 'What I Ate in One Year' - https://amzn.to/484rxb2 Big Night (1996) - https://www.imdb.com/title/tt0115678/ CNN Show: Searching for Italy - https://www.cnn.com/shows/stanley-tucci-searching-for-italy Stanley Tucci makes a Negroni for his wife, Felicity - https://bit.ly/4h2L9QW The Devil Wears Prada (2006) - https://www.imdb.com/title/tt0458352/ Stanley Tucci's film bio - https://imdb.to/3YgfeW2 Stanley Tucci's theater bio - https://playbill.com/person/stanley-tucci-vault-0000019856 Taste: My Life Through Food by Stanley Tucci - https://amzn.to/4f08P6Y Guest's Links: Stanley's Facebook - https://www.facebook.com/StanleyTucci Stanley's Instagram - https://www.instagram.com/stanleytucci/ Stanley's TikTok - https://www.tiktok.com/@stanley.tucci Connect with Jen! Jen's website - https://jenhatmaker.com/ To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

The BanterThe Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.The ConversationThe Restaurant Guys are eager to hear from Tony Abou-Ganim's about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he's doing to leave a legacy for those who come next.The Inside TrackThe Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff's eye.Tony on bringing craft cocktails to Las Vegas in the 90s:“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,” Tony Abou-Ganim on The Restaurant Guys Podcast 2024BioTony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars. He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled. Tony is  a founder of TAG Global Spirits Awards.Info Tony's Websitehttps://www.themodernmixologist.com/TAG Spirit Awardshttps://tagspiritsawards.com/Tony on Instagramhttps://www.instagram.com/mdrnmixologist/Atlas Obscura Article of Victorian Drink Mapshttps://www.atlasobscura.com/articles/victorian-drink-mapsMai Tai Recipe[modified from Trader Vic]¾ oz. Appleton's V/X Jamaican Rum¾ oz. El Dorado 12yr Demerara Rum½ oz. Rhum Agricole Vieux¼ oz. Grand Marnier1 oz. fresh Lime juice¾ oz. Orgeat syrup1 d. Gomme syrup1 d. Angostura bittersCombine in a mixing glass and shake with ice.Fine-strain to a sours glass over fresh ice.GarnisReach out to The Restaurant GuysOur 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

Three. Hundred. Episodes. Who'd have thought it? We think about some of the key things we have learned, and are still learning through doing this podcast. We reflect on such topics as what we think about God, how we read the Bible and the amazing capacity of theology to annoy you in entirely unexpected ways. And in the end, it turns out Jesus is still very important. Thank you for all your support - now go and enjoy a Negroni. Support the podcast Contact the podcast through your email machine Mid-faith Crisis Facebook Page Nick's Blog Mentioned in this episode: Negroni week Karl Rahner Nick Cave, Wild God

On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.'s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don't forget to leave a rating, review, and subscribe! Jeffrey Morgenthalers' Negroni Recipe Ingredients - 1 ounce Beefeater gin - 1 ounce Cinzano Rosso vermouth - 1 ounce Campari - Garnish: orange twist or wedge Directions 1. Add all ingredients to a chilled rocks glass with ice. 2. Stir until chilled. 3. Garnish with an orange twist or wedge.

With VinePair's Negroni Knockout in full swing, Adam, Joanna, and Zach discuss the evolution of the cocktail in the American consciousness, and the American cocktail scene over the last couple of decades, and try to figure out if the drink is tied to the classic recipe and ratio or whether it now exists more as a general mood or category of drinks. Plus, a rant against tap cocktails! Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.Zach is reading: Do Sommeliers Actually Try Every Bottle of Wine on Their Lists?Adam is reading: The Sneaky Ingredients Making Your Cocktail More ExpensiveJoanna is reading: More Than Just IPA: Across America, Craft Beer Has Surprising Pockets of RegionalityInstagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair Hosted on Acast. See acast.com/privacy for more information.

The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don't forget to leave a rating, review, and subscribe! Gareth "G" Franklin's Luxardo Bianco Negroni Recipe Ingredients - 1 ounce London Dry Gin (at least 43% ABV), kept in the freezer - 1 ounce Luxardo Bitter Bianco - 1 ounce bianco vermouth, or Cocchi Americano Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled rocks glass over a large cube. 4. Season hands with orange and grapefruit twist.