Podcasts about Negroni

Whether you're picking apples by the gallon, listening to jazz on an extinct volcano, or sipping on a perfect Negroni, September is your gateway to fall while still squeezing out the last bits of summer. And to help you have the most memorable September ever, the team at City Cast Portland has rounded up their top picks in food, entertainment, and everything in between. Discussed in today's episode: ⁠Montavilla Jazz Festival⁠ ⁠Biggest Clothing Swap⁠ ⁠Sunday Parkways⁠ ⁠Beilke Family Farms⁠ ⁠Skål! ⁠ ⁠Negroni Week⁠ ⁠AppleRankings.com⁠ ⁠Get There Oregon⁠ Become a member of City Cast Portland today! Get all the details and sign up ⁠here⁠.⁠ ⁠ Who would you like to hear on City Cast Portland? Shoot us an email at ⁠portland@citycast.fm⁠, or leave us a voicemail at ⁠503-208-5448⁠. Want more Portland news? Then make sure to sign up for our ⁠morning newsletter⁠ and be sure to follow us on ⁠Instagram⁠. Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at ⁠citycast.fm/advertise⁠. Learn more about the sponsors of this September 1st episode: ⁠Rose City Comic Con⁠ ⁠Montavilla Jazz⁠ ⁠Salishan Coastal Lodge ⁠use promo code CITYCAST

Have a Negroni, have two, and get the cream sauce. Matt and Bob are back to review Tony, the new Anthony Bourdain biopic starring Dominic Sessa. Rather than attempting the usual cradle-to-grave biopic, the film zeroes in on one formative summer in a young Bourdain's life—before Kitchen Confidential, No Reservations, and Parts Unknown turned him into a cultural icon. The guys discuss why the movie works surprisingly well as a Bourdain origin story, Dominic Sessa's tricky task of capturing the essence of Bourdain without doing an impression, Antonio Banderas' scene-stealing mentor performance, and the film's blend of The Bear with the laid-back coming-of-age energy of Richard Linklater. They also dig into the movie's ideas about food, community, selfishness, and the experiences that eventually shaped Bourdain's worldview. Plus: callbacks to Kitchen Confidential, why Dominic Sessa desperately needs to escape the 1970s, Matt's encounter with Leonardo DiCaprio, and the triumphant return of an Analysis Awards category: Biopic That Was Worth a Shit.

What does it take to get consumers to try Vermouth straight? Not in a Negroni, or a Manhattan or a Martini, but by itself? And would it be any easier if you told them hey, that's the way they drink it in Barcelona? Raj Nallapothola and Àlex Cardona, the co-founders of LAIE Vermouth join Greg and Sother for the first show of their fall season to discuss the native Catalan ingredients that make this bottle taste like home, why you should really just try vermouth by itself, and why putting it in a cocktail “ruins it.”PLUS, Greg and Sother catch up on the industry news from their time off the air, including AI in promotional posters and whether or not anyone is impressed with your guest shift.Follow LAIE at @laievermouthFollow Àlex at @aborigensFollow Raj at @rajnallapotholaLINKSBecome a Regular: patreon.com/SpeakeasyRegularsFor resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycallianceThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLearn more about Luxardo at luxardousa.comCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(00:00:00) 229: Doctor W.H.O. on Lubes - A World Health Issue! (00:00:11) Welcome to Itchy and Bitchy (00:01:32) The Surprising Variety of Sex Lubricants (00:04:51) What Makes a Good Lubricant (00:09:51) Personal Preferences in Lubricant Selection (00:15:25) Types of Lubricants Explained (00:21:20) The Importance of Provider-Patient Communication (00:22:32) Legit or Bullshit: Sexual Health Quirks (00:28:19) Closing Remarks and Call to Action The Art of the Perfect Lube: Because Your Vagina Deserves a Craft CocktailNobody talks about personal lubricants the way they talk about a perfectly balanced Old Fashioned, and honestly that's a crime. Both require the right ingredients, the wrong ones will absolutely ruin the experience, and yet most people are just grabbing whatever's cheapest off the shelf with zero regard for the recipe. Turns out formulation matters enormously; pH balance, osmolality, silicone versus water base, parabens, glycerin - these are your bitters, your base spirit, your garnish.Get the ratio wrong and you're looking at irritation, infection, and a night that ends far earlier than planned. Just like a great bartender wouldn't dump corn syrup into a Negroni, your body deserves better than petroleum-based mystery ingredients.We're breaking down exactly what's in your bottle and why the right cocktail recipe changes everything.Visit itchyandbitchy.comItchy & Bitchy is the podcast for anyone who has ever felt dismissed, misdiagnosed, or gaslit by a broken medical system.  Become a supporter of this podcast: https://www.spreaker.com/podcast/itchy-and-bitchy-podcast--4303608/support.Itchy & Bitchy: Have you felt dismissed, misdiagnosed, or gaslit by a broken medical system.  From gut health, hormones, autoimmune disease, chronic pain, holistic health, and alternative medicine ... medical gaslighting, patient advocacy , or misdiagnosis we'll call that too.  For chronic illness warriors, self-advocacy seekers: WE OFFER  No BS 

Not too long ago, the idea of a truly great cocktail coming out of a can seemed like a contradiction in terms, but this week's guest has been on a mission to change that. We are joined by Neal Cohen, Co-Founder and Chief Brand Officer of Atlanta-based Tip Top Proper Cocktails. Before launching the brand in 2018 with childhood friend Yoni Reisman, Neal spent years in radio and as Marketing Director for Superfly, producing large-scale events like Bonnaroo and Outside Lands, where he noticed something was missing from the market: bar-quality classic cocktails you could actually enjoy at a concert, a tailgate, or on your own couch. So tune in as Neal shares how they enlisted eight-time James Beard Award nominee Miles Macquarrie (Kimball House) to develop the recipes, how a background in music and brand-building shaped the company, and what it takes to pioneer an entire category. In addition, we discuss the growing lineup of Tip Top classics, from the Old Fashioned and Negroni to the Paper Plane and Penicillin, and where the prepared cocktail space is headed next. Get your free 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 Bartender at Large: https://www.tiktok.com/@bartenderatlarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

Not too long ago, the idea of a truly great cocktail coming out of a can seemed like a contradiction in terms, but this week's guest has been on a mission to change that. We are joined by Neal Cohen, Co-Founder and Chief Brand Officer of Atlanta-based Tip Top Proper Cocktails. Before launching the brand in 2018 with childhood friend Yoni Reisman, Neal spent years in radio and as Marketing Director for Superfly, producing large-scale events like Bonnaroo and Outside Lands, where he noticed something was missing from the market: bar-quality classic cocktails you could actually enjoy at a concert, a tailgate, or on your own couch. So tune in as Neal shares how they enlisted eight-time James Beard Award nominee Miles Macquarrie (Kimball House) to develop the recipes, how a background in music and brand-building shaped the company, and what it takes to pioneer an entire category. In addition, we discuss the growing lineup of Tip Top classics, from the Old Fashioned and Negroni to the Paper Plane and Penicillin, and where the prepared cocktail space is headed next. Get your free 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 Bartender at Large: https://www.tiktok.com/@bartenderatlarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

THE BEST PIZZA IS IN LA explores filmmaker Pete Ferriero's journey to prove that the world's best pizza isn't found in New York, Chicago, or Italy, but right in Los Angeles. Alongside interviews of celebrity chefs (Nancy Silverton, Brooke Williamson, Joe Sasto, Stephanie Izard, Joe D'Amore and more) and special guests (Tori Spelling, Ray Romano, Brian Austin Green), Ferriero dives into the history and explosion of red-sauce, cheese-filled, and uniquely topped pizza joints across Los Angeles.Themed Cocktails:If Pizza Were a Cocktail (vinepair.com):Ingredients1 cup white wine½ cup Aperol½ cup Campari½ cup lemon¼ sugar syrupStrawberries (quartered)BasilMineral waterDirectionsAdd the syrup, 4 strawberries cut in quarters, and a small handful of basil leaves to the French press.Using a wooden spoon, or muddler, muddle the ingredients together until the juice from the strawberries is released and the mix is fragrant.Add the rest of the ingredients to the French press, let the mix rest for 1 minute, then press and strain to separate the liquid from the solids.To serve, strain into a glass over ice, top with a splash of mineral water, and garnish with a basil leaf.Spicy Mango Jalapeño Margarita (or sub pineapple) (freutcake.com):Ingredients2 oz Blanco Tequila1 oz Cointreau1-2 oz Fresh Lime Juice (the juice of one lime)4 oz fresh mango juicefresh mango, diced large2 small jalapeñosTajinlimes for garnishDirectionsChar jalapeños on the grill or over a flame until blackened. Reserve one for garnish and slice the second removing the stem.Rim a cocktail glass with lime and dip in Tajin seasoning, set aside.In a cocktail shaker filled with ice add a few slices of charred jalapeño and a few chunks of fresh mango. Muddle well.Add in tequila, lime juice, mango juice and shake until well chilled.Pour into prepared cocktail glass filled with crushed ice.Garnish with a skewer of mango sprinkled with Tajin, your second charred jalapeño and a wheel of lime.Old Fashioned (liquor.com):Ingredients1 teaspoon sugar3 dashes Angostura bitters1 teaspoon water2 ounces bourbon (or rye whiskey, if preferred)Garnish: orange twistDirectionsAdd the sugar and bitters into a mixing glass, then add the water, and stir until the sugar is nearly dissolved.Fill the mixing glass with ice, add the bourbon, and stir until well-chilled.Strain into a rocks glass over one large ice cube.Express the oil of an orange twist over the glass, then drop into the glass to garnish.Negroni (liquor.com):Ingredients1 ounce gin1 ounce Campari1 ounce sweet vermouthGarnish: orange peelDirectionsAdd the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled.Strain into a rocks glass over a large ice cube.Garnish with an orange peel.The Best Pizza Is In LA Official Drinking GameDrink when…When “BAM” is saidSomeone takes a bite of pizzaA style of pizza is mentionedA restaurant is namedSomeone says New YorkSomeone talks about the water in New YorkPick LA or NYC for the water challenge, take a drink for every time your city gets a pointAs always, drink responsibly and with others. Follow and subscribe wherever you listen to the podcast. Follow me on Instagram and Twitter at @Line_Drunk.

A highlight of writing Drinking French was getting to meet, and highlight, some of my favorite creative people in Paris, and in France, who are part of the cocktail scene, which has rapidly expanded over the years, turning Paris into one of the world's most exciting cocktail destinations. Franck was one of the heroes in Drinking French, and as you can see in the video, there are more pictures of him in my book…than of me.After working in an art gallery in Paris, Franck went on to work at the highly celebrated restaurant, Le Châteaubriand, where chef Inaki Aizpitarte was invigorating, and shaking up, the world of French cuisine. Franck saw how the world of cocktails was changing outside of France, and decided to delve into cocktails as well, creating cocktails that leaned into French spirits and ingredients.Subscribe to my newsletter to get videos, recipes, Paris tips, and more, sent right to your Inbox!In his book, art, film, and Franck's distinctive style intersect with his expertly made cocktails, which are deceptively simple. Most are careful revisions of classics such as the Tunnel, a reimagined Negroni served in a coupe glass. And his Yellow cocktail is a masterful mixture of Yellow Chartreuse, gin, lemon juice, and Suze gentian liqueur. (It's one of my top three favorite cocktails of all time.)What began as an extraordinarily charming (twenty-seat!) café tucked into a magnificent Hector Guimard Art Deco building, Cravan has extended to a four-story building in the heart of the Saint-Germain-des-Prés, where Franck invited me to stop by for a French 75 on a warm summer afternoon. It was cool perfection in a glass. À santé! French 75Adapted from Cravan: Cocktails and More, Recipes from ParisOne cocktailTo make his interpretation of the French 75, Franck infuses London dry gin with agastache, known in English as dried anise hyssop. I've included the recipe for the infusion and the simple syrup after the cocktail recipe. 1 ounce (30ml) anise hyssop-infused London dry gin1/2 ounce (15ml) simple syrup1/2 ounce (15ml) freshly squeezed lemon juice1 dash of absintheLemon twistBrut (dry) champagneCombine the gin, simple syrup, lemon juice, absinthe, and lemon twist in a cocktail shaker. Fill three-quarters full with ice. Cover and shake vigorously for two seconds. Double strain the mixture into a chilled coupe glass. Top with champagne and serve.-To make the anise hyssop-infused gin, mix 1 3/4 teaspoons (5g) dried anise hyssop flowers with 24 ounces (700g) London dry gin. Cover, shake gently, and refrigerate for 24 hours. Strain, then filter the gin through a premoistened paper filter, such as a coffee filter. Store refrigerated.Dried anise hyssop, which is different than anise, can be found at herbalists and well-stocked natural food stores. A few places to get it online: Reverie Farm, The Herb Loft, and Etsy. I've not tried the cocktail without the infused gin but you could give it a go with uninfused London dry gin.-To make the simple syrup, heat 3 ounces (90g) sugar with 3 ounces (90g) water over low heat, stirring until the sugar is dissolved. Refrigerate until thoroughly chilled.-A dash of absinthe adds a little je ne sais quoi to cocktails. Pastis and anisette have a similar flavor profile and you could use one of those, sparingly. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

In the first episode of our Tales of the Cocktail 2026 series, Damian sits down in New Orleans with legendary bartender and hospitality leader Leo Robitschek.Leo helped transform Eleven Madison Park from a busy New York restaurant into a three-Michelin-starred institution and the number one restaurant in the world. He later created the acclaimed bar programmes at The NoMad, becoming a managing partner and helping expand the brand from New York to Los Angeles, Las Vegas and London.Over a low-ABV tomato and basil Negroni, Leo explains why exceptional hospitality begins with culture rather than cocktails. He shares how collaboration between the bar, kitchen and dining room changed Eleven Madison Park, why the world's best bars need a distinctive identity, and how training people to understand “why” is more powerful than simply teaching them what to do.The conversation also explores staff education, empowering junior team members, turning difficult guests into loyal fans, avoiding the destructive pursuit of perfection, and Leo's latest project, Second Sip: a 20% ABV London Dry-style gin designed to deliver the full experience of a Martini or Negroni with half the alcohol.This is a practical masterclass in building bar culture, developing hospitality teams and creating experiences that guests genuinely remember.Key TakeawaysGreat hospitality starts with an engaged and empowered team.A technically excellent bar still needs a clear identity and a reason to exist.Eleven Madison Park's transformation began when the team stopped imitating other restaurants and discovered its own voice.Breaking down the wall between the kitchen, bar and dining room created space for genuine collaboration and creativity.Bartenders occupy a unique position between production and guest experience, allowing them to notice details others may miss.Listening carefully gives hospitality teams opportunities to personalise a guest's experience.Culture cannot simply be written into a training manual. It has to be reinforced through leadership, education and everyday behaviour.People are more likely to remain invested when they feel they are learning, growing and contributing.Managers should actively catch people doing things right instead of looking only for mistakes.Training should explain why something matters, not merely how it should be done.The best bars are not always those with the most technically impressive drinks. They are the places that make guests feel something distinctive.Perfection is impossible, but attention to the smallest details can still transform the overall experience.Bartenders and chefs need to step back from their creations and consider how a guest will experience them over an entire visit.Lower-alcohol cocktails can extend an evening without sacrificing flavour, ritual or connection.Episode Highlights12:20 – The need for “more Miles Davis” How Eleven Madison Park realised that technical excellence was not enough without a distinctive identity of its own.23:10 – Caviar and Cheez-Its Leo reveals how one carefully observed hospitality gesture transformed a sceptical guest into a loyal fan.25:15 – What would people miss if your bar closed? A powerful question for any bar seeking to understand its identity, purpose and place within its community.31:45 – Building a culture of continuous education How peer-led learning, regular tastings and professional development helped The NoMad create a more engaged team.33:05 – Teach the “why,” not just the “how” Why great hospitality requires employees who understand the purpose behind the standards and feel empowered to use their own judgment.Links and ResourcesFollow Leo Robitschek on InstagramDiscover Second Sip GinThe NoMad LondonEleven Madison ParkEmployees OnlyBar LeoneTales of the CocktailThe World's 50 Best BarsThe Cocktail Academy Podcast on InstagramVisit The Cocktail Academy Hosted on Acast. See acast.com/privacy for more information.

Why is the Daiquiri with just rum, lime and sugar used as a litmus test to see if a bartender is capable of making a decent drink? What is oleo saccharum and why is it a gorgeous way to sweeten sophisticated cocktails? What is tepeche and why do fermenting pineapples make a delicious cocktail? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Kaitlyn Stewart, author of Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Kaitlyn Stewart's terrific new book, Three Cheers: Cocktails Three Ways: Classics, Riffs, and Zero-Proof Sips. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose two people randomly from those who contact me. Good luck!   Highlights Why did bartenders once spend 12 minutes shaking a single Ramos Gin Fizz? What's the most unusual vessel Kaitlyn has ever served a cocktail in? Why is the Hugo Spritz replacing the Aperol Spritz as one of today's hottest cocktails? What makes Vancouver's historic Hotel Georgia cocktail so distinctive? How did sailors accidentally create one of cocktail history's most useful ingredients? How can you turn pineapple scraps into a naturally fermented drink instead of throwing them away? What simple kitchen tool can replace the traditional dry shake for egg white cocktails? Why does Kaitlyn believe the classic Daiquiri is the ultimate test of a bartender's skill? How did Kaitlyn create a Negroni that even she enjoys drinking? What's the strangest drink request Kaitlyn has ever received, and why won't she judge anyone's order? Why is the Margarita still Kaitlyn's favourite cocktail after more than 20 years behind the bar? What questions should you ask when you don't know what cocktail to order? What are Kaitlyn's three biggest tips for making better cocktails at home?   About Kaitlyn Stewart Kaitlyn Stewart is an internationally recognized, global bartending champion with over 20 years of hospitality experience. In 2017, she became the first Canadian to win the prestigious title of Diageo's World Class Bartender of the Year. Beyond the bar, she is an author, recipe developer, consultant, and content creator with nearly a million followers across her Likeable Cocktails social platforms. Kaitlyn travels extensively to conduct seminars, judge cocktail competitions, and host guest shifts at some of the world's top bars. She was recently ranked #65 on the Drinks International Bar World 100 most influential people list and recognized as one of the Imbibe 75 "Ones to Watch." Additionally, she has been a multi-time nominee and short-list finalist for the Tales of the Cocktail Spirited Awards in the categories of International Bar Mentor and Best Broadcast, Podcast, or Social Media Channel.       To learn more, visit https://www.nataliemaclean.com/400.

At a Fleischmanns street fair, a bottle with a bright red label and bold white type — Station Navy Strength Gin — stops Brett at the Skillers booth. Owner James Rooney pours a taste and explains why British sailors once needed their gin strong enough that gunpowder would still ignite if it got splashed with the stuff. That bottle leads to a drive up to Lexington, NY, to see where it's made.Skillers Mountaintop Distillery occupies a small pre-fab barn in what started as Rooney's ski house property near Hunter. Kaatscast walks us through some of the New York state laws that made a small operation like his possible — the Micro Distillery Act of 2003, which cut licensing fees enough to let small producers in; the Farm Distillery Act of 2007, which let distillers open tasting rooms and sell direct, the way wineries already could; and the Craft New York Act of 2014, which simplified licensing further and let farm distilleries sell in satellite locations. In exchange, farm distilleries have to source at least 75% of their ingredients from New York — Skillers uses 100% New York corn as the base for all three of its spirits, filling in the small remainder with botanicals like coriander that can't be grown locally.The three bottles get a full tasting. Greywacke vodka takes its name from the bluestone bedrock under the Catskills, and Rooney credits its stony, mineral edge to Schoharie Creek water that's filtered through that rock. The navy strength gin, bottled at 57% ABV, is built specifically to survive being mixed into a Negroni without landing flat. And horilka — a honey and chili spirit named for the Ukrainian word for flower (kvitka) — nods to the area's Ukrainian community, using local honey and an ultrasonic extraction process to pull flavor from Thai chilies.Gin-smith Jeff Graham describes running the still, watching a batch drip for hours to yield about 20 gallons at a time. Marketing director Todd Spire talks about the tasting room's weekend acoustic music series. And we learn that Skillers spirits are now on shelves at Elevated Wines in Hunter and behind the bar at Small Talk in Woodstock and Peekamoose in Big Indian. Next up: a Skillers Negroni made entirely in-house, which means Rooney is now considering his own line of vermouth.FeaturingJames Rooney, founder and owner, Skillers Mountaintop DistilleryJeff Graham, gin smithTodd Spire, director of marketingRic Rawlins, tasting guestMusic: "Growing Up Catskills" by Josh Roy Brown, from the documentary of the same name.

The MAFFEO DRINKS Podcast is a leading drinks business podcast, listened to in 120 countries worldwide with 125+ episodes. Honest conversations about how the industry actually works, from the bar and what it means for the boardroom.This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS.Chris Maffeo is welcoming Jean-Robert Bellanger, co-founder of Amaretto Adriatico, the new-generation amaretto brand from Puglia available in more than 40 countries.How do you build a brand in a category nobody is paying attention to?Why does drink strategy matter more than product quality alone?How do you manage a portfolio across different ABV levels and limited editions without losing focus?And why is reinventing something that already exists always more powerful than inventing something from scratch?Find all episodes featuring Jean-Robert Bellanger at themaffeodrinkspodcast.com.Timestamps:00:00 Introduction, BCB Berlin and launching Amaretto Adriatico just before COVID01:33 Reviving the amaretto category, the Amaretto Sour and what Jeffrey Morgenthaler changed04:57 Why most amaretto is no longer made with almonds and the gap Amaretto Adriatico was built to fill08:17 Movement as a brand strategy, how new recipes recruit new drinkers into a category13:25 Spotting cocktails versus inventing them, Campari and the Negroni, Aperol and the Spritz18:36 The three SKU portfolio, how Adriatico Roasted, Bianco and Zero came about24:20 How different markets consume the product, Italy versus UK versus America30:09 The role of the homeland, why being distributed by Velier in Italy opened every door after33:44 Boots on the ground, why distribution without people on the field is useless40:00 Collaborations as a brand building tool, from cognac cocktail kits to chocolate in duty free49:45 Limited editions, Evan Williams bourbon cask, Caroni, Bonollo Grappa and Maison Ferrand cognac53:00 The US push and final thoughts, go where nobody else is and do not read IWSR data alone Wanna know what the conversation above means for your team? It's in the paid section.For €100 a year you get access to Maffeo Confidential (Private Podcast) and get this analysis and access to the full archive of 125 episodes, each one translated from industry conversation into the commercial decisions underneath it. Find out more at maffeodrinks.com

On today's Daily Detroit I kick things off in "prime Negroni season," and on the heels of a new zero proof gin debate with Devon whether zero-proof gin and spirits are actually a thing we need or just marketing chasing vibes without the buzz. Then we dive into how different wings of the Demcoratic party actuall agree on about 88% of things, and how junk polls and click-chasing headlines warp our sense of what's really at stake, or who feels what way. Plus, turnout in the city and what it would take for under-40 Detroiters to actually flex the power they have instead of letting politics stay a 60-plus sport. We close on the RenCen and riverfront remake, breaking down the impending double tower demolition, and why losing some concrete might finally mean gaining the riverfront Detroit deserves.

Philipp Leo — Swiss cyber expert, diplomat, and military officer, always two steps ahead of the storm No Password Required Season 7: Episode 7 - Philipp Leo Philipp Leo co-founded Leo & Muhly Cyber Advisory, a strategic advisory firm specializing in cyber risk, resilience, and geopolitics. Now consulting with governments and private firms in Switzerland and abroad, Philipp has served as a UN observer on the Korean DMZ, trained the next generation of Swiss Armed Forces cyber specialists, and taught at the University of Glasgow. He is also part of Europol's network of experts in data protection and cybercrime and has published stateside in MIT Sloan Management Review. In this episode, Philipp shares his journey from a Swiss bank he couldn't wait to leave to the Korean border, and eventually to the boardrooms of executives who still think cyber risk is someone else's problem. He breaks down the three most dangerous misconceptions executives have about cyber risk, why the CISO is too often a poster child rather than a decision-maker, and the challenges to cyber insurance in Europe. Cyber attorney Jack Clabby and co-host Kayley Jerrell talk with Philipp about his live crisis simulation that nobody can win, how to train cyber warriors, and how nation-state cyber conflict is looking more and more like the age of Caribbean pirates. In the Lifestyle Polygraph, Philipp reveals his favorite book, his eye-opening, go-to celebratory drink, and the weight of his luxury umbrella. He also shares his favorite escape when the complexity of modern life gets to be too much and introduces us to a Zurich commuting tradition that involves swimming home through a river.   In this episode: Philipp's journey from a Swiss bank he couldn't wait to leave to the Korean DMZ and eventually the boardrooms of Fortune 500 executives (00:27 - 02:22) The three most dangerous misconceptions executives have about cyber risk and why cyber risk is a corporate problem, not a technology problem (04:19 - 05:30) How Philipp's live crisis simulation works, why nobody can win it, and why that's exactly the point (05:49 - 08:47) Why cyber crisis teams have improved dramatically but leadership boards remain the weakest link (06:30 - 08:47) The CISO poster child problem: why most CISOs have the accountability without the authority (09:54 - 11:00) Why cyber insurance in Europe has largely failed to deliver and what happens when attackers find your policy before you do (11:17 - 13:44) The OFAC twist: what happens mid-exercise when a Swiss bank decides to pay and then learns the attackers are on the sanctions list (18:38 - 19:31) Training Swiss Armed Forces cyber specialists and why the first lesson is that the other side plays by no rules (19:47 - 21:37) Whether nation states can ever beat the cyber threat and why the east side of Vienna tells you everything you need to know (21:54 - 23:25) Why nation-state cyber conflict has become remarkably similar to the age of Caribbean pirates (23:46 - 24:23) The Lifestyle Polygraph: Endurance, Campari Red Bull, a three-ounce umbrella, a cabin in the Alps, and swimming home through a Zurich river (00:04 - 12:03)   Timestamp Highlights: (00:27) From Swiss banker to UN observer on the Korean DMZ (04:19) The three misconceptions executives have about cyber risk (05:49) The crisis simulation nobody can win and why that's the whole point (09:54) Why the CISO is too often a poster child without real power (11:17) Why cyber insurance in Europe has largely failed (18:38) The OFAC twist that stopped a Swiss bank mid-exercise (19:47) Training Swiss cyber warriors to understand the other side plays by no rules (21:54) Nation states vs. cyber threats: are defenders always outpaced? (23:46) How nation-state cyber conflict mirrors the age of Caribbean pirates (07:25) Always prepared: the three-ounce umbrella that nobody sees   Resources & Links: Leo & Muhly Cyber Advisory  Philipp Leo on LinkedIn ThreatLocker — Presenting sponsor DerScanner — Supporter of this podcast Cyber Florida — The Mother Ship  

If you’ve ever felt that nagging sense that the South Australia you were promised at the ballot box isn’t quite the one being delivered, this episode is for you. Stewart Sweeney arrived in Adelaide in 1975 to work inside the Dunstan government’s industrial democracy unit, and fifty years later he’s applying that same insider’s eye to a premier he believes is running the tobacco industry’s old doubt-sowing playbook against the citizens fighting to save the Park Lands. It’s a long, unhurried conversation – fitting, Steve notes, for an episode built around a Negroni “made to be sipped slowly and savoured.” On that note, before the main event, in the SA Drink Of The Week, Alexis and Tina Cattley – the show’s resident cocktail authorities – put Never Never’s Panettone Negroni through its paces, fresh off its win as World’s Best Contemporary Cocktail at the 2026 World Drink Awards in London. And in the Musical Pilgrimage, Adelaide music legend John Schumann returns with the Vagabond Crew to perform and unpack “Rag-tag Extremist Blues,” the song born directly from Malinauskas’ now-infamous put-down of Park Lands protesters. You can navigate episodes using chapter markers in your podcast app. Not a fan of one segment? You can click next to jump to the next chapter in the show. We’re here to serve! The Adelaide Show Podcast: Awarded Silver for Best Interview Podcast in Australia at the 2021 Australian Podcast Awards and named as Finalist for Best News and Current Affairs Podcast in the 2018 Australian Podcast Awards. And please consider becoming part of our podcast by joining our Inner Circle. It’s an email list. Join it and you might get an email on a Sunday or Monday seeking question ideas, guest ideas and requests for other bits of feedback about YOUR podcast, The Adelaide Show. Email us directly and we’ll add you to the list: podcast@theadelaideshow.com.au If you enjoy the show, please leave us a 5-star review in iTunes or other podcast sites, or buy some great merch from our Red Bubble store – The Adelaide Show Shop. We’d greatly appreciate it. And please talk about us and share our episodes on social media, it really helps build our community. Oh, and here’s our index of all episode in one concisepage. Running Sheet: Rag-Tag Extremists 00:00:00 Intro Introduction 00:04:32 SA Drink Of The Week There SA Drink Of The Week this week is Never Never Panettone Negroni. Steve, self-declared “Negroni newbie,” calls in reinforcements for this one: returning cocktail experts Alexis and Tina Cattley, last on the show refereeing a Crows-versus-Power gin showdown. They start with a reference Negroni built by Alexis from Never Never triple juniper gin, a Ruby Bitter in place of Campari, and a small-batch Rosso vermouth from David Franz, north of Adelaide – a drink Steve describes as landing “like a cloud-like pillow,” with a gentle bitter-orange finish. Tina, a self-described “Negroni naysayer” put off by Campari’s bitterness, finds herself won over by how the flavours linger and play off one another. Then comes the star of the segment: Never Never’s bottled Panettone Negroni, fresh from being crowned World’s Best Contemporary Cocktail at the 2026 World Drink Awards in London, and born behind the bar of the brand’s McLaren Vale distillery door before going nationwide. Built from triple juniper gin, a bitter citrus aperitif, sweet vermouth, aged muscat, orange liqueur, rye distillate and vanilla bean, it lands as something else entirely – “IMAX Christmas cake inside my mouth,” in Steve’s words. Alexis reckons it’s the perfect entry point for Negroni sceptics and a ready-made Christmas gift (buy two bottles, he warns – one won’t survive the wait), while Tina, newly vindicated in her Campari aversion, likens it to a sherry or port with all the spiced-cake flavour of the season, minus the traditional Negroni’s lingering bitterness. 00:18:51 Stewart Sweeney Stewart Sweeney has spent fifty years watching power slip loose from democratic control, and he’s watched a lot of it from the inside. In January 1978 he was working inside the Premier’s department when Don Dunstan sacked his own police commissioner over the Salisbury affair – a decision a Royal Commission later vindicated. Nearly fifty years on, Steve posits that the shoe is now on the other foot: where Dunstan acted because he felt deceived by an official, he contends today’s citizens are the ones being deceived, by a premier “savaging our Parklands for a golf tournament and a motorcycle race.” Sweeney’s own arrival in South Australia is a story in itself. A Glaswegian socialist who’d been coaching tennis in upstate New York and found himself unexpectedly unemployed back in Scotland, he stumbled into a tutoring job at the University of Tasmania, landed – almost by accident – in the middle of the Lake Pedder fight, and was introduced to the Democratic Labor Party within his first week in the country by his next-door neighbour, a young Gerard Henderson. From there it was a short hop to Adelaide and Don Dunstan’s Unit for Industrial Democracy, where Sweeney worked alongside economist Phil Bentley on an initiative to bring worker participation into South Australian workplaces – and where, as a footnote that says a great deal about how political communication has evolved, a young Mike Rann landed his very first Adelaide job doing media for the unit. Steve puts it to Sweeney that this early media training was the first real sign of rot in the system – the moment premiers became unreachable, hiding behind stage-managed doorstops instead of being interviewed. Sweeney doesn’t fully disagree, though he tempers it: whatever else came of it, Rann’s genuine gift was for writing speeches fast and communicating big-picture ideas clearly, “sort of decades before AI.” The conversation’s sharpest edge comes when Steve puts the government’s own numbers to Sweeney: the premier’s claim that only 585 of the Park Lands’ roughly 9,000 trees are affected by the disputed golf and motorsport development, against Park Lands management’s markedly different tally. Sweeney names the mechanism he believes is at work – the doubt strategy pioneered by the tobacco industry against the medical evidence on smoking. You don’t need to win the argument, he explains – you just need to plant enough doubt to keep people from acting on their convictions. Layer social media on top of that old tobacco-industry trick, he argues, and doubt becomes exponentially more powerful. Steve adds a live example of his own: an anti-protester Facebook page mocking demonstrators as “NIMBYs,” liked by the premier and half his ministry, that nobody in Labor will admit to running. None of this is abstract history for Sweeney – he’s a park guardian for Park 11 North, and he brings real texture to what’s actually at stake. He unpacks his argument that Adelaide’s Park Lands and squares are treated as “available” land rather than civic inheritance – fenced off for events for weeks at a time, repeatedly re-turfed and re-fenced in what he calls an annual cycle of “fence, event, repair” – and traces the intellectual lineage of the neoliberal thinking now driving those decisions back to a 1949 gathering in Switzerland convened by Friedrich Hayek. He also charts how a shrinking, disciplined leadership pipeline – what he only half-jokingly calls “Farrellism,” after Senator Don Farrell – has narrowed South Australian Labor’s internal debate at exactly the moment its base is most restless, evidenced by the wave of Adelaide residents telling him online, in effect, “I loved Peter Malinauskas, but now I hate Peter Malinauskas.” Sweeney closes on a note that’s more hopeful than the rest of the conversation might suggest. Reaching for the “world systems” thinking that has shaped his outlook for three decades, he reminds listeners that empires, ideologies and premierships all eventually give way to something else – pointing to the radical London reformers who dreamed up the idea of Adelaide in the first place, and to public servant Wainwright, whose ideas quietly transformed the Playford-era economy, as proof that a handful of good ideas, patiently pursued, can still redirect a small regional economy like ours. Further articles by Stewart Sweeney Manufacturing Doubt: Peter Malinauskas’s Political Weapon Think “outside the fence” Power without power: Is Farrellism Labor’s solution or its problem? Productivity is the symptom. Rentier capitalism is the disease 01:45:23 Musical Pilgrimage In the Musical Pilgrimage this week we listen to Rag-Tag Extremist Blues by John Schumann & The Vagabond Crew. The episode closes with John Schumann and the Vagabond Crew performing “Rag-Tag Extremist Blues” – a song that exists purely because Peter Malinauskas dismissed Park Lands protesters with that exact phrase. Schumann, a good deal more measured these days than in his fiery Redgum years, tells Steve he “grabbed it and expanded on it,” deliberately framing his cast of extremists as ordinary South Australians: a retired teacher, a war veteran, taxpaying citizens who’ve never broken a rule in their lives. He’s candid that his fear is less about the golf course – “that boat’s sailed” – and more about the MotoGP development still to come, and about a public whose attention span, he admits, will inevitably wane long before the next election. Streaming and download proceeds go directly to the Adelaide Park Lands Association, and the band will donate part of every ticket sold for their show at The Gov on 29 August to the same cause. Link to all things John Schumann including links to upcoming shows and musicSupport the show: https://theadelaideshow.com.au/listen-or-download-the-podcast/adelaide-in-crowd/See omnystudio.com/listener for privacy information.

Werbung: Wir wurden von VisitFlandern https://www.visitflanders.com/de zu dieser Presse-Reise eingeladen Bilder & Berichte zur Folge: Back to Nature in Limburg – Belgien https://www.kuechenjunge.com/2026/07/08/back-to-nature-in-limburg-belgien/ Kulinarische Entdeckungen in Limburg: Von Craft-Beer-Pairing, Ziegenkäse und der Kunst der alkoholfreien Destillation https://www.kuechenjunge.com/2026/07/15/kulinarische-entdeckungen-in-limburg-von-craft-beer-pairing-ziegenkaese-und-der-kunst-der-alkoholfreien-destillation/ Instagram Hightlights Küchenjunge: https://www.instagram.com/stories/highlights/17867994540651728/ Unser Basecamp: Holiday Parc Warredal – Holzhütten, Tipi-Zelt und Natur pur. https://www.warredal.be/ Basecamp Warredal: Slow Living und absolute Entschleunigung in unseren "Cosy Cabins" mitten im Wald bewusstes Erlebnis, ohne WLAN selbst Holz zu hacken und den eigenen Hottub unter alten Bäumen anzufeuern Hot-Tub und Sauna Frühstück in den Baumwipfeln Fryns Distillery (Hasselt) https://www.fryns.com/ Interview mit Céleste Fryns: Die 5. Generation leitet den Neustart der traditionsreichen Familienbrennerei. Die Genever-Hauptstadt: Warum Hasselt historisch die "Mutter des Gins" beheimatet. Während des 80-jährigen Krieges herrschte in den benachbarten sogenannten „Lowlands“ (den heutigen Niederlanden) eine schwere Hungersnot. Um sicherzustellen, dass das knappe Getreide für die Herstellung von Grundnahrungsmitteln wie Brot und nicht für Luxusgüter wie Alkohol verwendet wurde, wurde dort ein strenges Destillations- und Trinkverbot für Alkohol verhängt. Für Hasselt galt das nicht. Die Überraschung: 80 % der Produktion sind heute alkoholfrei. Auslöser war Célestes Mutter, die als Nicht-Trinkerin am Tisch integriert werden sollte. Das "Alkohol-Gefühl" simulieren: Drei Techniken (Wasser-Destillation, Dampfinfusion mit 172°C und natürliches Glycerin) für komplexen Geschmack ohne Alkohol. Destillation auf reiner Wasserbasis: Im Gegensatz zu herkömmlichen Methoden, bei denen Alkohol als Trägerstoff die Aromen löst, destillieren sie direkt mit Wasser. Da Wacholder seine Aromen nicht an Wasser abgibt, suchen sie clevere Alternativen wie Selleriesamen, die perfekt in Wasser florieren Dampfinfusion: Frische Zutaten wie Ingwer werden in speziellen Tanks platziert und bei 172 °C heißem Dampf regelrecht "geschockt". Das Prinzip ähnelt einem hochkonzentrierten heißen Tee, löst die ätherischen Öle aber auf eine viel intensivere Art heraus Mazeration mit Glycerin: Glycerin, ein natürlicher Zuckeralkohol, besitzt ähnliche Trägereigenschaften wie echter Alkohol. Werden Zutaten darin mazeriert, verleiht das dem Getränk eine immense Tiefe, Schwere und Textur, die reinen Wasser-Destillaten fehlt Tasting-Highlights: Spice (Pfeffer imitiert das Brennen im Hals) Herbal (retronasaler Abgang wie bei Wein/Whiskey) Orange Bitter (Rezept von 1910, perfekt für alkoholfreien Negroni). Für Restaurants: Trinkfertige Food-Pairing-Mocktails auf Saftbasis. Restaurant Taratata (Hasselt) https://taratata.be/ Interview mit Niels & Tom: Seit 5 Jahren führen sie das Restaurant. Konzept "Happy Chaos": Entspanntes Fine Dining auf Top-Niveau, komplett ohne steife Etikette. Besonderheit: Ausgezeichnet für die beste Bierkarte Belgiens! Das Pairing: Exklusive Geuzen, Lambics und Craft-Biere begleiten das 5-Gänge-Menü anstelle von Wein. STROOM & weitere Menü: HAMACHI - cucumber. black currant. fig leaf SUMMER BEANS - Amalfi lemon. chipotle . tomato NORTHSEA FISH - mussels. fidea. pea -MIDDLE OF THE MENU-SNACK- Sushi artig auf Craker BEEF - shiso. zucchini. cherry. rösti "BEER BLANCHE" - Fresh vanilla ice cream, fresh whipped cream & chocolate sauce with dark beer Kajak-Tour Perspektivwechsel auf dem Wasser: Kajaktour auf der Maas Der Ausflug: 13 Kilometer lange Tour mit "Kajak Maasland", Start/Ziel in Kotem Die Dynamik des "Regenflusses": Die Maas ist extrem lebendig. Wasserstand und Strömung ändern sich schnell, verlagern Kiesbänke und formen kleine Stromschnellen Beef

The MAFFEO DRINKS Podcast is a leading drinks business podcast, listened to in 120 countries worldwide with 125+ episodes. Honest conversations about how the industry actually works, from the bar and what it means for the boardroom.This Episode is hosted by Chris Maffeo and brought to you by MAFFEO DRINKS.This episode sits on one hard truth: the minute you launch, the brand stops being yours. Mark Ward founded Regal Rogue and has spent fifteen years watching venues and drinkers redefine his vermouth's serve and occasion, from a keg spritz that started in an Australian bar to a Negroni twist a Brighton restaurant will not let him change.The conversation covers the pilot-not-dictator model of brand ownership, the “invisible reputation” that has to stand up when you are not in the room, why bottom-up market observation beats top-down playbooks, what it means to win your home turf, and the surprisingly radical idea of scrapping every product but one.It is a fifteen-year founder's account of following the market instead of fighting it.Timestamps:00:06 The Bottom-Up Mentality in Business00:42 Consumer Feedback and Brand Adaptation01:25 Innovative Serving Ideas02:23 Challenges in the Vermouth Market04:41 Brand Stories and Market Strategies17:07 The Importance of Home Market Presence22:21 Finding the Right Channel and Occasion28:30 Conclusion and Final Thoughts Wanna know what the conversation above means for your team? It's in the paid section.For €100 a year you get access to Maffeo Confidential (Private Podcast) and get this analysis and access to the full archive of 125 episodes, each one translated from industry conversation into the commercial decisions underneath it. Find out more at maffeodrinks.com

|In this solo Tailoring Talk Magazine episode I'm talking about one of the biggest shifts I'm seeing in menswear right now: what I call “liquid tailoring.”If you're a busy, driven guy in London, you probably recognise the scenario. Your calendar's rammed back to back, you've got a full day in the City, then you're straight into dinner in Mayfair without time to go home and change. The last thing you want is to feel like the only person in the room still dressed for a Monday board meeting.That's where liquid tailoring comes in. It's still a suit, it still says you mean business, but it's softer, easier and a lot more forgiving. It moves with you, it breathes, and it lets you feel like yourself whether you're in a big pitch, on the Tube or ordering that Negroni at the end of the day.In this episode I walk you through:•Why so many men are moving away from “armour” suits and asking for tailored but comfortable instead•What actually makes a suit feel “liquid,” from the fabric to the cut to how it moves on your body•The idea of “living cloth” and why high‑twist wools, linen blends and open‑weave wools are perfect for London life•How to get a relaxed, not sloppy, cut with softer shoulders, lighter canvassing and trousers that finally let you move•Why this style makes sense in a city where you can go from ice‑cold air‑con to Central line heat in minutes•A simple office‑to‑evening outfit formula you can steal straight away•How I approach cutting a liquid suit for clients whose calendars never really stopIf you're living a high‑pace, high‑stakes lifestyle, your clothes can't just look good on a hanger, they've got to perform for you. A well cut liquid suit lets you stay in that “relaxed focus” zone all day, holding the line quietly in the background while you get on with what you do best.If this sparks ideas for your next suit or you realise your current wardrobe feels more like armour than second skin, reach out and let's talk. We'll walk through your typical week, look at fabrics that make sense for your life, and start putting together outfits that work as hard as you do.Links Website: robertorevillalondon.com Instagram: @robertorevillalondon Hosted on Acast. See acast.com/privacy for more information.

Welcome to The Happy Place Guide To Holidays! In this chat – brought to you by British Airways Holidays – Fearne gets into what she and Team Happy Place absolutely love about a holiday, and which bits can be a bit rubbish. (No one wants to pack to go home when the swimsuits are still wet...)How do you take your holidays more seriously? Join the chat on Instagram @happyplaceofficial and @britishairwaysholidays.In this chat, Fearne explores:-How a spa holiday induced a 10/10 sleep-Soaking up the history of places like Rome-Why you're a more relaxed (more fun??) version of yourself on holiday-Chatting with strangers in cool little shops-The brilliant trinkets you come home with (personalised wax seal, anyone?)-Why nothing will beat the first Negroni abroad-Having uninterrupted reading time -Why the first 24 hours on holiday can make her a little bit anxious-The perils of being a last-minute packerBritish Airways Holidays are ATOL protected, offer a 24hr holiday helpline, and allow you to book with a low deposit. All holidays include a generous baggage allowance per person. Go to Ba.com/holidays to find out more. Hosted on Acast. See acast.com/privacy for more information.

In this aquatic maturation deep-dive with Danny and Billy Dalla Polla, Eddie Odabachian, and Nick Carmer of Reef Rum Supply Co., creators of the Seagroni, some of the topics we discuss include: The genesis story of the project, starting with the question: "what if there was sunken treasure in this reef?," and culminating in a fateful Negroni week experiment that changed everything. What happens to spirits and cocktails when they're barrel aged under water, as compared to the conditions and results you might expect from standard, terrestrial warehouse conditions. How consumers have been reacting to the Seagroni at tropical bars across the country and at a recent Bar Convent Brooklyn event, where bartenders tasted their first sample of an experimental spirit called "Sea Wray." We also discuss some of the "associative terroir" that comes from sinking barrels 30 feet into the ocean and what it feels like to be a body (or a barrel, for that matter) hugged by the ocean as currents wash through the aquatic barrel cellar. Along the way, we cover the specific flavors and textures that the Reef Rum Supply team are chasing as they experiment with each new barrel drop, advice for perfecting your cocktail game when paddling in a sea kayak, the scariest things the team have seen while diving on a full moon, and much, much more.

Hai mai visitato Roma? Se sì, probabilmente hai visto il Colosseo, Fontana di Trevi, Piazza di Spagna... Luoghi meravigliosi, certamente. Ma ti sei mai chiesto: come vivono davvero i romani? Dove abitano? Cosa fanno la sera? Quali problemi affrontano ogni giorno? Scopriamo insieme la Roma vera, quella che i turisti di solito non vedono. ROMA Autentica: Scopri Dove Abitano e Come Vivono i Veri Romani Roma Nord e Roma Sud: Due Mondi Diversi Come tutte le grandi città, anche Roma ha diverse "anime". La divisione principale che fanno i romani è tra Roma Nord e Roma Sud. Ma cosa significa esattamente? Roma Nord: l'Eleganza dei Parioli Roma Nord è considerata la parte più elegante della città, quella dove vivono le persone più ricche, più "benestanti" come si dice in italiano. Il quartiere simbolo di questa zona si chiama Parioli, e da questo nome è nata un'espressione molto usata a Roma: "pariolino". Se qualcuno ti dice che sei un pariolino, significa che ti vesti in modo molto elegante, curato, probabilmente con vestiti di marca. È uno stereotipo, certamente, ma i romani lo usano molto spesso. Roma Sud: l'Anima Popolare Roma Sud, invece, è tutta un'altra storia. Qui l'atmosfera è più popolare, più rilassata, più "di strada". Le persone si vestono in modo più casual e lo stile è completamente diverso. Chi segue questo stile viene chiamato "boro" o "coatto". Anche questa è un'etichetta, ovviamente, e non sempre è usata in senso positivo. Tuttavia, è importante non generalizzare. Come si dice in italiano, "non bisogna fare di tutta l'erba un fascio". Questa espressione significa che non si possono mettere tutti nello stesso gruppo. Non tutti quelli che vivono a Roma Nord sono pariolini eleganti, e non tutti quelli che vivono a Roma Sud sono coatti. La realtà è sempre più complessa degli stereotipi. Dove Vivono Davvero i Romani? Ecco una cosa che sorprende molti turisti: i romani non vivono a Trastevere. E neanche vicino al Colosseo o a Piazza Navona. Devi sapere che Roma è una città enorme. Ha 35 quartieri e circa 150 zone diverse. La popolazione? Quasi 3 milioni di persone. E la maggior parte di queste persone vive nelle zone periferiche, cioè lontano dal centro storico. Il motivo è semplice: il centro è bellissimo, certo, ma è anche carissimo. Affittare un appartamento vicino al Pantheon costa tantissimo. E poi il centro è sempre pieno di turisti, il che può essere stancante per chi ci vive. Quindi i romani preferiscono abitare in quartieri come Centocelle, Tuscolano, Monteverde, Ostia, Primavalle o Tor Bella Monaca. Probabilmente non hai mai sentito questi nomi. Ecco, questa è la Roma vera, quella dove la gente vive, lavora, fa la spesa, porta i bambini a scuola. I Problemi di Tutti i Giorni Roma è bella, questo è innegabile. Ma vivere a Roma non è sempre facile. Ci sono alcuni problemi che i romani affrontano ogni giorno. Il Traffico Il primo grande problema è il traffico. Roma è nota per il traffico intenso. Spostarsi in macchina può essere un vero incubo, soprattutto nelle ore di punta, cioè la mattina quando tutti vanno a lavorare e la sera quando tutti tornano a casa. Molti romani passano più di un'ora al giorno bloccati nel traffico. Un'ora per andare al lavoro, un'ora per tornare. Ogni giorno. Le Buche E poi ci sono le buche. Se noleggi una macchina quando visiti la città, fai molta attenzione: le strade romane sono piene di buche. E alcune sono così grandi che i romani le chiamano "voragini", cioè buchi enormi dove potresti quasi cadere dentro con tutta la macchina. La cosa interessante è che i romani ormai affrontano il problema con ironia. Su Internet si trovano tantissimi meme su questo argomento. Qualcuno ha persino creato immagini con l'intelligenza artificiale dove le buche diventano piscine. L'ironia è l'arma preferita dei romani. I Trasporti Pubblici Un altro problema sono i trasporti pubblici. La metropolitana di Roma ha solo 3 linee: la A, la B e la C. Sono poche per una città così grande. Per fare un confronto, Milano ne ha 5, Londra ne ha 11, Parigi ne ha 16. Gli autobus esistono, certo, ma spesso sono in ritardo o troppo pieni. Tuttavia, negli ultimi anni, soprattutto con il Giubileo del 2025, la situazione sta migliorando. Il Problema dei Rifiuti Infine c'è il problema dei rifiuti. A volte i cassonetti della spazzatura sono così pieni che i rifiuti restano per strada per giorni. D'estate, con il caldo, la situazione diventa ancora peggiore. È un problema serio che le amministrazioni stanno cercando di risolvere, ma non è facile gestire i rifiuti di 3 milioni di persone. Perché non ci Sono Grattacieli a Roma? Una cosa che molti turisti notano è che a Roma non ci sono grattacieli. Almeno non nel centro storico. Come mai? Il motivo è molto semplice: costruire edifici molto alti rovinerebbe il panorama storico della città. Roma ha monumenti di 2000 anni. Se costruissero un grattacielo moderno vicino al Colosseo, sarebbe inappropriato. Il punto più alto del centro storico è la cupola della Basilica di San Pietro, che raggiunge 136 metri. E le regole urbanistiche dicono che nessun edificio può essere più alto di così nel centro. Se vuoi vedere Roma dall'alto, puoi andare in due posti bellissimi: il Gianicolo e il Giardino degli Aranci. Sono due punti panoramici meravigliosi e molto romantici. Da lì puoi vedere tutta la città. I grattacieli a Roma esistono, ma solo nella zona dell'EUR. È un quartiere molto moderno, abbastanza lontano dal centro, pieno di uffici e palazzi alti. Il grattacielo più alto si chiama Eurosky e raggiunge 155 metri. Ma la maggior parte dei turisti non va mai a vederlo. Quanto Costa Vivere a Roma? Se stai pensando di trasferirti a Roma, questa parte ti interesserà molto. Gli Affitti Il costo cambia tantissimo a seconda della zona. Se vuoi vivere nel centro storico, preparati a spendere molto: un piccolo appartamento può costare anche 1.500 o 2.000 euro al mese. Per questo motivo, la maggior parte delle persone vive nelle zone periferiche, dove si può trovare qualcosa di decente a partire da 700-900 euro. Molti studenti e giovani lavoratori scelgono di condividere l'appartamento con altre persone per dividere le spese. Mangiare Fuori Anche qui dipende molto da dove vai. Un caffè al bancone costa circa 1 euro o 1 euro e 20. Ma attenzione: se ti siedi al tavolo in una zona turistica, lo stesso caffè può arrivare a costare 3 o 4 euro. Una pizza margherita costa circa 7-10 euro. Una cena completa in una trattoria tradizionale costa tra i 20 e i 35 euro a persona. CosaPrezzo IndicativoCaffè al bancone1,00 - 1,20 €Caffè al tavolo (zona turistica)3,00 - 4,00 €Pizza margherita7,00 - 10,00 €Cena completa in trattoria20,00 - 35,00 €Affitto centro storico1.500 - 2.000 €/meseAffitto periferia700 - 900 €/mese Un consiglio da insider: allontanati dalle zone turistiche. Appena ti allontani dal centro, i prezzi scendono molto e il cibo diventa anche più buono e autentico. E se vedi un bar o un ristorante pieno di romani, entra lì senza pensarci due volte. I romani sanno dove si mangia bene e si spende poco. Le Abitudini dei Romani I romani hanno alcune abitudini che potrebbero sorprenderti. La Pausa Pranzo Una cosa che stupisce molto gli stranieri è la pausa pranzo. Se vieni a Roma e alle 14:00 trovi un negozio chiuso, non preoccuparti: è normale. Molti negozi e attività chiudono dalle 13:00 alle 15:30 o anche alle 16:00. I romani prendono il pranzo con calma, e molti tornano a casa per mangiare con la famiglia. Il Rituale del Caffè Il caffè merita un discorso a parte. Dimentica l'idea di sederti con il computer a sorseggiare un cappuccino per un'ora come si fa da Starbucks. A Roma il caffè si beve al bancone, in piedi, in massimo due minuti. Entri nel bar, ordini, bevi, paghi, esci. È un rituale velocissimo ma sacro. Certo, puoi anche sederti al tavolo, nessuno ti dirà niente. Ma pagherai di più e i romani ti guarderanno un po' straniti. L'Aperitivo Un'altra abitudine molto italiana, e molto romana, è l'aperitivo. Verso le 18:00 o le 19:00, i romani escono a prendere un drink con gli amici. Di solito uno spritz, un Negroni o un Campari, accompagnato da stuzzichini, cioè piccole cose da mangiare come olive, patatine, piccoli panini. È un momento sociale importante, un modo per rilassarsi dopo il lavoro e chiacchierare con gli amici. La Cena Tardi e la Passeggiata Dimenticati di cenare alle 18:00 come si fa in altri paesi. I romani cenano tardi, molto tardi. Le 20:30 sono considerate presto. Molte persone cenano alle 21:00 o anche più tardi. I ristoranti spesso aprono per cena solo dalle 19:30, e prima di quell'ora li troverai chiusi. Dopo cena, soprattutto d'estate, c'è un'altra tradizione molto italiana: la passeggiata. I romani amano camminare per le strade dopo aver mangiato, magari mangiando un gelato. È un modo per digerire, socializzare, godersi la città quando fa più fresco. Se visiti Roma d'estate, vedrai le strade piene di gente che passeggia anche alle 23:00. Dove Escono i Romani la Sera? I turisti vanno tutti a Trastevere per la vita notturna. Ma i romani? Preferiscono altri posti. San Lorenzo San Lorenzo è il quartiere universitario. È pieno di studenti, quindi trovi locali economici, birrerie, pizzerie a buon prezzo. L'atmosfera è giovane, alternativa e molto vivace. Se sei uno studente, questo è il posto ideale per te. Pigneto Pigneto è un quartiere che è diventato molto di moda negli ultimi anni. È il posto preferito dai romani più "hipster", cioè quelli a cui piacciono le cose alternative e vintage. Qui trovi murales colorati sui muri, locali con arredamento retrò e cocktail bar molto curati. Testaccio Testaccio è un quartiere storico e popolare, molto amato dai romani....

De la punta más lejana de Ecuador llega Bernardita Maldonado hasta Barcelona. Desde ahí escribe y desde ahí investiga y estudia la literatura ecuatoriana. Su trabajo como poeta viene de una formación en Literatura Comparada y de sus lecturas de escritoras como María Negroni. Su último libro de poesía es Papel arroz con Candaya. Escribe también ensayo y ella dice que "la poesía llena una necesidad individual" en cambio "el ensayo, una necesidad colectiva y desde ahí recupera lo que se pierde"En su trabajo de investigación ha trabajado, entre muchos otros, al primer modernista Latinoamericano, antes que el mismo Darío, Héctor Manuel Carrión.

In a world of crossfit and kink-shaming, budgetting and meal prep, John Tothill presents the antidote to self-improvement.In this episode John tackles the workplace - rejecting the nauseating barrage of self-betterment and productivity, in favour of your worst impulses and transgressions.Listen, we all have regrets that make us wince to remember and consider booking a one-way ticket to Nepal. But do you know what the biggest killer in the UK is? That's right: shame. So come on in, darlings. Curl up with a lovely big pint of Negroni and share your naughtiest stories. John is here to celebrate your vices and absolve you of your sins. You have nothing to be ashamed of.Producer: Sasha Bobak Executive Producer: Pete Strauss Co-Writer: Eve Delaney Production Coordintor: Asha Osborne-GrinterA BBC Studios Production for Radio 4.

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

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. ❤️‍

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

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.

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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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.

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