Podcasts about Plymouth Gin

Pete and Carl chat with Aaron from the Green & White podcast whilst Justin phones in under the weight of carpet replacement! We discuss Rooney, their keeper, their strikers, Coach No 1, Dog picnics with Crisp packets that don't come in Watford colours, Harry Kane's new yet old statue and the Plymouth Gin distillery which is good for everyone unless you like distilleries apparently!! No insight whatsoever as usual - you're very welcome!COYH!!!This Podcast has been created and uploaded by Do Not Scratch Your Eyes. The views in this Podcast are not necessarily the views of talkSPORT.Huge thanks to all our Patreons:Chris Giannone,RichWFC2,Steve Holliman,Paul Fiander Turner,Sean Gourley,Lee Anselmo,John Parslow,Mark von Herkomer,Neil Silverstein,Steve Brown,Dave Lavender,Kasey Brown,Nipper Harrison,Boyd Mayover,Colin Payne,Paul Riley,Gary Wood,Karl Campion,Kevin Kremen,The Big Le – Bofski,Greg Theaker,Malcolm Williams,Bryan Edwards,Peter Ryan,Luka,John Thekanady - Ambassador of Dubai!!Jack Foster,Jason Rose,Michael Abrahams,Ian Bacon,Ken Green,Nick Nieuwland,Colin SmithAnt!!!!!Westlie WheelerStephen AtkinsonJohn MyersRyan D!Dave Mullins,James McNamaraJim Cuthbert& PDF!!! Hosted on Acast. See acast.com/privacy for more information.

This week we are discussing The Splendid and the Vile by Erik Larson, a thrilling account of Winston Churchill's first year as Prime Minister of the UK, and some of the darkest moments for England and Allied forces. My guest is Helen Gabay from Richmond, Virginia. She's the mom of an awesome 12-year-old boy, Charlie, and married to Tim, aka "Mr. Fix-it," a talented local contractor. Helen leads a skilled sales team at a major IT advisory company and enjoys working with some of the brightest minds in technology.Her passions include reading, travel, and history. She studied Political Science, English, and History at The George Washington University. Known for reading obsessively about her travel destinations, Helen often takes her family on walking tours during vacations. In 2020, she had planned a trip to England that fell through, but soon after, she became captivated by Erik Larson's masterful narrative non-fiction The Splendid and the Vile. Since then, she's visited London and many of Winston Churchill's historical sites.Our drink this week is a Gin Gimlet made with Plymouth Gin, which was Churchill's preferred gin! Helen served the drinks in classic coupe glasses, which was so fun, fancy, and authentic to the story!Gin Gimlet (with Plymouth Gin)2 oz. Plymouth Gin Navy Strength1 oz. lime juice1/2 oz. part simple syrupShake with ice and strain.**Helen's tip: When serving in coupe glasses, fill them with ice water and let them sit for a few minutes to serve cold!In this EpisodeGin Gimlet invented by Royal Navy to prevent scurvyBooks by Erik LarsonWalking with Destiny by Andrew Roberts (Churchill's biography)Washington Post criticism of The Splendid and the VileExpo: The Magic of the White City (Documentary on 1893 World's Fair)Sliding Doors FilmWWII FilmsDarkest Hour FilmPearl Harbor FilmDunkirk Film

Lisa Cohen back next week and thereafter, Alana Fishberg, US Open, Donald Viscardi, Please join us on Milo Time, @milotimepodcast, Run in Prospect Park in Milo's honor Sunday, November 10, meet at Milo's tree at 9am sharp, Join us for brunch at our house after you finish, The Conversation at the Brooklyn Academy of Music, 4:40pm, Sunday September 15, Gene Hackman, Robert Duvall, Teri Garr, Harrison Ford, Cindy Williams, John Cazale, Cazale in five movies, all nominated for Best Picture, JetsCast Inspired by Milo Time, Mitch Epner, Please join us on the podcast, Dropping by Wednesday at midnight each week, Plymouth Gin Water, Icy cold water without ice cubes, The Plymouth Gin bottle has been with us for about 12 years, Milo and I must have filled the bottle thousands of times, Milo didn't like having fruit in the water, Milo would often rank the water at a restaurant, Park Slope Diner on 5th Avenue between 8th and 9th Street, Coco Rocco, New Bleu Cafe, Milo's indifference to food, but treating water as important (with his tongue in his cheek), What do we do with the items that were important to Milo?, Invitation to consider Milo while drinking from a repurposed bottle 

Turns out, this drink doesn't suck! Uncle Brad had strong feelings in the past, but now is a big fan, and you will be too. Jules brings a late summer inspired Gimlet. Stick around for the history on the Gimlet – shocker, the British Navy had something to do with it. Shout out to @hellqueencocktails for the inspiration to mention the cheese slicer trick to peel your citrus, perfect every time! See her clip here.     Gimlet recipe  Glass: Coupe  Garnish: Lime peel  Directions & Ingredients  Shaker tin add:  2.5 oz Plymouth Gin  0.5 oz Fresh lime juice  0.5 oz Simple syrup  Lime wheel (this is called a “royal shake”)  Ice   Shake for 20 – 30 seconds  Double strain into your chilled coupe glass  Express lime peel over the drink so the oils fall onto the surface of the cocktail. Rub the rim of the glass with the peel and run the peel up and down the stem of the glass.   Add garnish – cut a small slit into the side of your peel and rest it on the glass    Late Summer Gimlet  Glass: Coupe  Garnish: Lime peel  Directions & Ingredients  Shaker tin add:  2 oz London Dry Gin  3/4 oz Fresh lime juice  0.5 oz Peach simple syrup  2-3 basil sprigs  ¼ oz Amaro Nonino  Lime wheel, and/or basil on top!  Ice   Shake for 20 – 30 seconds  Double strain into your chilled coupe glass  Add garnish – cut a small slit into the side of your peel and rest it on the glass and/or place a basil leaf on top!    TIP: @thebarintern wants to know the best way to mix a cocktail and not bruise the gin.     The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad    This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

We dip into the mailbag and answer some questions about our favorite cocktails, botox, our worst vacations, our love languages and share advice for new parents as well as advice for Moms that have colleege students home for summer for the first time.Producer Tim is with us today to moderate the discussion.French 75 recipe:1.5 oz Plymouth Gin (substitute vodka if you must, but just know that Producer Tim has made them with gin up to this point and you enjoyed them)3/4 oz lemon juice1/2 oz Simple SyrupDry ChampagneGarnish: 1 lemon twistShake ingredients (except champagne) with ice, then double strain into a flute. Top with champagne and garnish with the lemon twist.(French 95 variation, substitue 2 oz of bourbon for the gin, no garnish)Lynne loves:Buxom Lip GlossFind our your Love Language https://5lovelanguages.com/quizzes/love-languageHave a question for the sisters?Email us at 3lfpod@gmail.com or send us a message via Instagram @3lfpod

During our conversation with Simon Ford, the co-founder of revered spirit brand Fords Gin, he recited an adage that could be inscribed on the walls of any successful company: “People don't do business with brands, they do business with people.” He's lived by the maxim throughout a 20-plus year career that includes experience in wine retail, bartending, spirits marketing, and, of course, entrepreneurship. In 2012, Simon and master distiller Charles Maxwell launched The 86 Company, a portfolio of high-quality and versatile spirits, including Fords Gin, developed to set a standard for modern bars and mixologists. Fords Gin emerged as one of the definitive brands represented at high-end cocktail bars around the world and was key to the acquisition of The 86 Company by beverage alcohol giant Brown-Forman in 2019. In this episode, Simon speaks about how a diverse background in spirits and hospitality helped him create extensive connections within each industry, what he means when he says that he “never pitches business,” the reasons behind successful – and unsuccessful – relationships, his belief that naivety is a gift and how he cultivated a strategic partnership with Brown-Forman. Show notes: 0:35: Simon Ford, Co-Founder, Fords Gin – Simon, who met with Taste Radio editor Ray Latif at Bar Convent Brooklyn 2024, talks about how his grandmother's book of traditional cocktail recipes and his first sip of gin helped guide his interest in spirits and what he considers to be the keys to a great brand story. He also shares his preference between negronis and martinis, how Fords Gin differentiated itself via package design and why he values industry expertise as an entrepreneur. Simon also explains why he loved the experience of selling the company and working with Brown-Forman and offers a few suggestions on esoteric bands or musicians that people should listen to, particularly on vinyl. Brands in this episode: Plymouth Gin, Fords Gin

For Valentines Day we are bringing you a cocktail from the golden era of cocktails, the Pink Lady. A once popular drink among men and women, but then pink became uncool for men. Foolishness! Brad takes us through the history of the Pink Lady, bathtub gin, and why pink became uncool. Of course, we get a fantastic Pink Lady cocktail recipe, taken from Death & Co.'s cocktail book. Jules brings us The Pink Fizz.  The Pink Lady In your Boston Shaker add:  Egg white ½ oz Laird's Apple Brandy  1.5 oz Plymouth Gin ¾ oz Lemon Juice ¾ oz Acacia Honey Syrup (any light honey syrup will do) ¼ oz Grenadine Dry shake… hard (30 seconds later) Add ice and shake again (20 seconds) Pour over ice in your double rocks glass Garnish with 3 cherries on a pick (I used brandied)  How to make Acacia Honey Syrup 2 parts honey, 1 part warm water - in a jar, shake until incorporated The Pink Fizz: In your Boston Shaker add: 1 egg white 1.5 oz gin, or gin alternative ½ oz Apple brandy, or n/a apple cider* ¾ oz lemon juice ¾ oz hibiscus syrup ½ oz grenadine Dry shake… really hard (30 seconds) Add Ice… shake hard again (20 seconds) In a tall Collins glass, pour approx. 1 oz club soda on the bottom, strain cocktail over the club soda and top with approx. 2oz club soda on top. Can garnish with cherries on a cocktail pick! TIP: How to make grenadine  The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Bol barmanom slávneho Refectory Baru, ktorý sídli priamo v destilérke Plymouth ginu. Stál pri zrode niekoľkých ginových verzií tejto značky a vďaka nej ako barman hosťoval v špičkových svetových baroch. „Stretol som neuveriteľných štamgastov. V Plymouth destilérii sme mali malé laboratórium, kam sme sa chodili ,hrať´. Nemôžem povedať, že by sme niektoré z našich výtvorov nepoužili aj za barom,“ hovorí Jakub Bobček, dnes ginový ambassador, Pernod-Ricard Slovakia.

Brought to you by Secureframe automated security and privacy compliance platform, Eight Sleep's Pod Cover sleeping solution for dynamic cooling and heating, and Wealthfront high-yield savings account.Richard Koch (@RichardKoch8020) is an entrepreneur, investor, former strategy consultant, and author of several books on business and ideas, including four on how to apply the 80/20 principle in all walks of life.His investments have grown at 22 percent compounded annually over 37 years and have included Filofax, Plymouth Gin, Belgo, Betfair, FanDuel, and Auto1. He has worked for Boston Consulting Group and was a partner at Bain & Co. before joining Jim Lawrence and Iain Evans to start LEK, which expanded from three to 350 professionals during the six years Richard was there.In 1997, Richard's book The 80/20 Principle reinterpreted the Pareto Rule—which states that most results come from a small minority of causes—and extended it beyond its well-known application in business into personal life, happiness, and success. The book, rewritten in 2022, has sold more than a million copies, been translated into roughly 40 languages, and has become a business classic. It was named by GQ as one of the top 25 business books of all time. Richard's latest book is Unreasonable Success and How to Achieve It. He has two upcoming books: 80/20 Beliefs, which identifies the very few beliefs in our lives that strongly influence what we do, and, therefore, the results we get, as well as 80/20 Daily, a collection of 365 short daily readings using the 80/20 philosophy to achieve the good life.Please enjoy!*This episode is brought to you by Secureframe! Secureframe's industry-leading compliance automation platform, paired with their in-house compliance experts and former auditors, helps you get audit-ready in weeks, not months, so you can close more deals faster. Secureframe simplifies and streamlines the process of getting and staying compliant to the most rigorous global privacy and security standards. They help thousands of businesses achieve compliance with security and privacy frameworks including SOC 2, ISO 27001, HIPAA, PCI, and GDPR. Schedule a demo today at Secureframe.com, and tell them during the demo that Tim Ferriss sent you to unlock 10% off for your first year.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.Go to EightSleep.com/Tim and save $250 on the Eight Sleep Pod Cover. Eight Sleep currently ships within the USA, Canada, the UK, select countries in the EU, and Australia.*This episode is also brought to you by Wealthfront! Wealthfront is an app that helps you save and invest your money. Right now, you can earn 4.55% APY—that's the Annual Percentage Yield—with the Wealthfront Cash Account. That's more than eleven times more interest than if you left your money in a savings account at the average bank, according to FDIC.gov. It takes just a few minutes to sign up, and then you'll immediately start earning 4.55% interest on your savings. And when you open an account today, you'll get an extra fifty-dollar bonus with a deposit of five hundred dollars or more. Visit Wealthfront.com/Tim to get started.*[06:18] What3Words.[12:59] Upbeat fish pond reflections.[15:04] Journaling toward optimistic investment.[17:14] Betfair vs. bookmakers.[27:42] How history ties in with investment strategy.[33:47] Assigning probabilities.[36:56] The cows, the stars, and the question marks.[45:41] 80/20 happiness.[57:36] A qué será, será quandary.[1:06:48] Toxic beliefs and terrible templates.[1:11:24] A meeting with Bill Bain.[1:14:41] Charm school.[1:15:08] Why Bain & Company was a better fit than BCG had been.[1:17:34] The formula.[1:25:04] Identifying one's own toxic beliefs.[1:35:04] Opposites to toxic beliefs.[1:41:53] Churchill's helpful delusion.[1:47:46] The formation of grand beliefs.[1:51:06] How grand beliefs can become toxic.[1:53:37] Pattern interruption.[1:56:08] The Oxford Experience for 99/1 people.[2:09:04] A bespoke request for hands-on art.[2:11:33] Useful beauty.[2:18:55] Parting thoughts.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, Margaret Atwood, Mark Zuckerberg, Peter Thiel, Dr. Gabor Maté, Anne Lamott, Sarah Silverman, Dr. Andrew Huberman, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, Lady Petra and Saffermaster to wrap up the book club experience of reading his book, chat with the author of "Concerning Littleton", Mako Allen, over a Plymouth Gin and Tonic. The Kinky Cocktail Hour is brought to you by Motorbunny, the worlds most powerful saddle style sex machine. Save $50 using this link http://motorbunny.com/?ref=KINKYSupport the showListen on Podurama https://podurama.com

This week, we hark back to the halcyon days when strangers blew smoke up the bottoms of wet people  and, in the whining words of Liam Gallagher, things get supersonic with a gin and tonic as we celebrate the birth of Concorde.  Oaxaca Old Fashioned (created by Phil Ward in New York)40ml Fortaleza Reposado Tequila 12.5ml Lost Explorer Mezcal 1 barspoon agave nectar2 dashes Angostura bittersGarnish: orange twistMethod: Set the orange peel to one side before bringing all the ingredients in a glass (Old Fashioned) containing a large ice cube. Stir until chilled. Flame an orange twist over the surface of the drink. Discerning Drinks Deals Of The WeekMajesticChanoine Frères 'Réserve Privée' Brut Champagne - £20 OFFBeronia Rioja Gran Reserva 2013/15 - 8 quid off.Definition English Sparkling Brut, Hampshire - 11 quid off. Lanson Le Blanc de Blancs Brut Champagne - £20 offWhiskey ExchangeFortaleza Blanco Tequila with a case of London Essence Pomelo and Pink Pepper Tonic - £62.75ASDA GIN OF THE WEEK Asda, Plymouth Gin, £20, save a fiver, Waitrose Wine: Terre di Vita Organic Pinot Grigio Terre Siciliane £6.49 - down from £8.99, Mimo Moutinho Dão Red Wine, Aldi, £5.79  Become a reviewer for the Aldi Wine Club - click hereAre you a wine enthusiast? Do you have a nose for aromas and impeccable tastebuds? Or simply want the opportunity to try some FREE wines?  We are looking for thirty vino-loving superstars to make up our latest Aldi Wine Club panel – an exclusive group of Aldi shoppers with a passion for wine.  As an Aldi Wine Club member, you will have the opportunity to trial delicious and award-winning wines, including new launches from Aldi's Spring Summer range, without spending a penny.  All you'll be tasked with is reviewing each wine via a 140-character tweet or Instagram post using the dedicated #AldiWineClub hashtag– it's as simple as that!    Applications now open until 13th March!To apply to the Aldi wine tasting opportunity, shoppers simply need to send an email to Aldiwineclub@clarioncomms.co.uk with the below details: • Full name • Proof of age • The name of your social media handles and the number of followers for each account • 150 words explaining why you think you should be selected as an Aldi Wine Club member • What your favourite wine is and why  Other StuffBuy yourself or someone else annual membership (and a signed copy of our award-winning Thinking Drinkers Almanac Book) for just £120 here.  3 x 60ml pouches containing 3 x world class spirits delivered direct through your door every month. Exclusive access to the TD online magazine A signed copy of Thinking Drinkers Almanac (named Drinks Book of the Year 2021 by The Sunday Times) Monthly Online Tastings with The Thinking Drinkers & Guests Check out dates and tickets for our "Thinking Drinkers Pub Quiz" show, featuring lots of laughs and FIVE free drinks for every audience member, here:  Northallerton Alnwick Oldham Brighton Bedford Reading  Didcot Stroud Leicester Corby

On this episode of THE COCKTAIL GURU PODCAST, we strike up the brandmaster—Tim Master, that is—Senior Director of Spirits at Frederick Wildman & Sons, the global wine and spirits portfolio perhaps best known for distinctive and storied cocktail standard Chartreuse French herbal liqueur. Watch and listen as hosts Jonathan & Jeffrey Pogash follow the beat of a career that, measure for measure, features more breadth of hospitality experience and more depth of spirits expertise than any other bartender-turned-brand ambassador. All brought to you by Marie Brizard Chocolate Royale Liqueur and Monin Premium Gourmet Strawberry Syrup. THE COCKTAIL GURU PODCAST is produced by 1st Reel Entertainment and distributed by EatsDrinksTV, a service of the Center for Culinary Culture—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. The Center for Culinary Culture—Telling the Story of Food & Drink…One Taste at a Time. GUEST BIO Tim Master has more than 20 years' experience in the hospitality and beverage industry. Currently the Senior Director of Spirits at Frederick Wildman & Sons, he oversees numerous brands, with emphasis on industry staple Chartreuse Liqueur. Tim's skills and experience were honed in London, New York, and his hometown of Philadelphia, where he worked behind the stick at some of the top restaurant bars in these cities. After a career in bartending, Tim began his new journey of working with brands by representing Plymouth Gin and Absolut Vodka, where he remained for six years before moving to Wildman. In his travels throughout the US and Europe, Tim was mentored by some of the industry's top professionals and now enjoys the opportunity to enlighten and educate his industry peers. In 2006, he was fortunate to be in the first graduating class of Beverage Alcohol Resource's now-renowned training program, which allowed him to further fine-tune his skills. While drinking his way across the country, Tim shares his knowledge with local media and industry members in each city he visits. --- Send in a voice message: https://anchor.fm/thecocktailgurupodcast/message Support this podcast: https://anchor.fm/thecocktailgurupodcast/support

Quite possibly one of the best drinks ever invented meets Jules and her spicy friend Ancho Chili liqueur. Don't let the glass fool you, this drink has some kick… and if you stick around for the history behind the drink, you'll learn how this seemingly innocent cocktail earned its name.  How to make the French 75 Chill your flute glass in the freezer Make your simple syrup: bring 1 cup sugar and 1 cup water to a boil and let cool to room temperature Squeeze your lemons because you want FRESH lemon juice: 1 lemon per drink should do the trick (Don't forget to peel your garnish from the lemon first!) In the big side of your 28oz/18oz Boston shaker add: 1.5oz Plymouth Gin .75 lemon juice .5 simple syrup In the small side of your 28oz/18oz Boston Shaker add Ice - fill it up about ¾ of the way SHAKE IT LIKE YOU'RE MAD AT IT Double strain (hawthorn strainer + mesh strainer) into your flute glass Top off your flute glass with Brut Champagne (I used Bollinger - you don't have to, just make sure it's not to “lemony” and my god don't use Prosecco  Garnish with a lemon twist Jules' Spicy French 75 Chill your coupe glass in the freezer Make your simple syrup: bring 1 cup sugar and 1 cup water to a boil and let cool to room temperature Squeeze your lemons because you want FRESH lemon juice: 1 lemon per drink should do the trick (Don't forget to peel your garnish from the lemon first!) Squeeze your Grapefruit… you know why In the big side of your 28oz/18oz Boston shaker add: 1.5oz Gin .5oz Chile liqueur .5 oz lemon juice .5 oz Grapefruit juice .5 oz simple syrup In the small side of your 28oz/18oz Boston Shaker add Ice - fill it up about ¾ of the way SHAKE IT BECAUSE NOW YOU ARE MAD AT IT Double strain (hawthorn strainer + mesh strainer) into your coupe glass Top off your flute glass with Brut Champagne (I used Bollinger - you don't have to, just make sure it's not to “lemony” and my god don't use Prosecco  Garnish with a dehydrated citrus wheel, lemon twist, or grapefruit twist  The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

Get the full audiobook summary, infographic, PDF and animated book summary on StoryShots: https://www.getstoryshots.comLife gets busy. Has The 80/20 Principle been gathering dust on your bookshelf? Instead, pick up the key ideas now.We're scratching the surface here. If you don't already have Richard Koch's classic book on productivity and time management, order it here or get the audiobook for free on Amazon to learn the juicy details.StoryShots Book Summary and Review of The 80/20 Principle: The Secret of Achieving More With Less by Richard KochIntroductionHave you ever felt like the proverbial hamster on a wheel? You feel like you are running furiously, yet stay in the same place. Perhaps your results are not growing proportionately to the additional work you put in.The 80/20 Principle is the idea that 80 percent of all our results in business and life stem from 20 percent of our efforts. The 80/20 principle argues that little of what we spend our time on actually counts. By focusing on the aspects that matter, we can unlock the enormous potential of the magic 20 percent. With the 80/20 Principle, you can elevate your effectiveness in your job, career, business, and life.“Probability theory tells us that it is virtually impossible for all the applications of the 80/20 Principle to occur randomly, as a freak of chance. We can only explain the principle by positing some deeper meaning or cause that lurks behind it.” - Richard KochThe 80/20 Principle places a strong emphasis on the importance of prioritization in achieving peak results. Join us to learn the key insights of The 80/20 Principle and don't forget to let us know what resonated with you the most by tagging us on social media. “This book explores the nonlinear world, discusses the mathematical and historical support for the 80/20 Principle, and offers practical applications of the same. Read it and use it” - Tim Ferriss, author of The 4-Hour WorkweekAbout Richard KochRichard Koch is an entrepreneur and former management consultant. He is also a writer of several books on applying the Pareto principle (80/20 rule) in all walks of life. Richard's investments include Filofax, Plymouth Gin, the Great Little Trading Company, and Betfair. Previously, he was a consultant at Boston Consulting Group and later a partner at Bain and Company. After his consulting career, he started a management consulting firm, L.E.K. Consulting, with Jim Lawrence and Iain Evans.StoryShot #1: 80/20 Thinking Emphasizes Self-Reflection and Thought Before Action Spotting the Important Features80/20 thinking is the art of spotting the most important facets of our environment and circumstances. Practitioners of this principle are reflective, unconventional, hedonistic, strategic, and nonlinear. To think in this way, adopt an extreme form of ambition to want to change everything for the better. However, this approach should not descend into arrogance. Instead, 80/20 thinking is best adopted and practiced in a relaxed and confident...

This week the Sam's continue their “Getting to know you” series with Zack who supports AFC Bournemouth. They discuss all thin Cherries and how a truly small club has made it back to the premier league, continue to grow the academy and the plan to stay up. The Sam's also really want Zack to be their laugh track for all shows. They enjoyed a classic Gin and Tonic with Plymouth Gin and Jack Rudy's Tonic Syrup.   www.Dufootballshow.com   Send your questions to DUfootballshow@gmail.com   Facebook @DUfootballshow Instagram @DUfootballshow Twitter @DUfootballshow

Richard Koch is a former management consultant, entrepreneur, and writer of several books on how to apply the Pareto principle (80/20 rule) in all walks of life. Richard has also used his concepts to make a fortune from several private equity investments made personally. Richard's investments have included Filofax, Plymouth Gin, the Great Little Trading Company and Betfair. Previously he had been a consultant at Boston Consulting Group and later a partner at Bain and Company, before leaving to start management consulting firm L.E.K. Consulting with Jim Lawrence and Iain Evans.  

From its early reputation as mothers' ruin to its prime spot in upscale cocktail bars, we tell the story of the juniper-infused spirit. And as the gin craze in the US and the UK shows no sign of slowing, we ask where the next global hotspots will be. Dr Angela McShane of Warwick University tells Elizabeth Hotson how and why gin drinking became popular in the UK and Sandie Van Doorne, from Lucas Bols - which claims to be the oldest distillery brand in the world - explains how the Dutch spirit, genever, fits into the story. Sean Harrison of Plymouth Gin explains how the company is taking on the new contenders in the market and we hear from up-and-coming brands; Toby Whittaker from Whittakers Gin and Temi Shogelola of Black Crowned Gin. Plus, we hear from Emily Neill, Chief Operating Officer at the IWSR which provides data and analysis on the beverage alcohol market. And a programme about gin wouldn't be complete without a cocktail; William Campbell-Rowntree, bar supervisor at Artesian in London's Langham Hotel, gives his tips for the perfect tipple. Presenter: Elizabeth Hotson Producer: Sarah Treanor *This programme was originally broadcast on July 13, 2021 (Picture of a gin and tonic with garnish; Picture via Getty Images)

Do you know what leads one person to achieve success in life over another? What are the ingredients for unreasonable success and how is it achieved? Our guest this week, Mr. Richard Koch, joins us to explain. Successful people typically don't plan their success. Instead they develop a unique philosophy or attitude that works for them. They stumble across strategies which are shortcuts to success, and latch onto them. Events hand them opportunities they could not have anticipated. Often their peers with equal or greater talent fail while they succeed. It is too easy to attribute success to inherent, unstoppable genius. Bestselling author and serial entrepreneur Richard Koch charts a map of success, identifying the nine key attitudes and strategies can propel anyone to new heights of accomplishment. Richard is a former management consultant, entrepreneur, and writer of several books on how to apply the Pareto principle (80/20 rule) in all walks of life. Richard has also used his concepts to make a fortune from several private equity investments made personally. Richard's investments have included Filofax, Plymouth Gin, the Great Little Trading Company and Betfair. Learn more about Richard: https://richardkoch.net/

Richard Koch is a British former management consultant, entrepreneur, venture capital investor and author of books on management, marketing and lifestyle on how to apply the Pareto principle (80/20 rule) in all walks of life.  Koch also has an M.A. from Oxford University and an M.B.A. from The Wharton School. In this episode, Alex MacPhail talks to Richard Koch, who has used his concepts to make a fortune from several private equity investments made personally. Richard's investments have included Filofax, Plymouth Gin, the Great Little Trading Company and Betfair. Previously he had been a consultant at Boston Consulting Group and later a partner at Bain and Company, before leaving to start management consulting firm L.E.K. Consulting with Jim Lawrence and Iain Evans.Please enjoy this conversation and remember to reach out via social media channels with your questions. Send me your comments. ALEX MACPHAILEmail: alex@alexmacphail.co.za Twitter: https://twitter.com/AlexMacPhail1 Instagram: https://www.instagram.com/alexmacphail99 LinkedIn: https://www.linkedin.com/in/flyingmogul YouTube: https://www.youtube.com/channel/UCztTx1LzCAnC4woeNOpU5-A Website: http://www.alexmacphail.co.za Alex MacPhail Podcast - LinkedIn:  https://www.linkedin.com/company/alexmacphailpodcastRICHARD KOCHWebsite: https://richardkoch.net/ Twitter: https://twitter.com/RichardKoch8020 Facebook: https://www.facebook.com/RichardKoch8020/ Soundcloud: https://soundcloud.com/user-815170221 Top two books by Richard Koch~The 80/20 Manager: The Secret to Working Less and Achieving MoreKindle Edition: https://www.amazon.com/gp/product/B00BEK6ENC/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i6 ~Unreasonable Success and How to Achieve It: Unlocking the 9 Secrets of People Who Changed the WorldKindle Edition: https://www.amazon.com/gp/product/B08HD2QLL1/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0 

From its early reputation as mothers' ruin to its prime spot in upscale cocktail bars, we tell the story of the juniper-infused spirit. And as the gin craze in the US and the UK shows no sign of slowing, we ask where the next global hotspots will be. Dr Angela McShane of Warwick University tells Elizabeth Hotson how and why gin drinking became popular in the UK and Sandie Van Doorne, from Lucas Bols - which claims to be the oldest distillery brand in the world - explains how the dutch spirit, genever, fits into the story. Sean Harrison of Plymouth Gin explains how the company is taking on the new contenders in the market and we hear from up and coming brands; Toby Whittaker from Whittakers Gin and Temi Shogelola of Black Crowned Gin. Plus, we hear from Emily Neill, Chief Operating Officer at the IWSR which provides data and analysis on the beverage alcohol market. And a programme about gin wouldn't be complete without a cocktail; William Campbell-Rowntree, bar supervisor at Artesian in London's Langham Hotel, gives his tips for the perfect tipple. Presenter: Elizabeth Hotson Producer: Sarah Treanor (Picture of a gin and tonic with garnish; Picture via Getty Images)

Episode 58 features Suze, a gentian based aperitif from France. The bottle for the tasting is 750mL at 20% ABV, or 40 proof and sells for about $29. Enjoy this episode with a Suze & Tonic, or try a White Negroni. Suze's official website: https://www.suze.com/ (https://www.suze.com/) Brief Historical Timeline: 1885 - Fernand Moureaux inherits his family distillery and sets out to save it, possibly buying the formula for Suze from Hans Keppeler, an herbalist from the village of Sonvilier in Switzerland 1889 - Suze is launched (but maybe it's first sold as Picotin) 1896 - Henri Porte, partner of Fernand Moureaux, designs the famous Suze bottle 1912 - Pablo Picasso creates the collage named Glass and Bottle of Suze 1933 - Suze sponsors the Tour de France 1945 - The formula is changed, adjusting the proof and adding more sugar 1950s-60s - Suze continues to sponsor the Tour de France 1965 - Pernod purchases the distillery and brand 2012 - Suze is first imported into the United States of America Key Cocktails: Suze is great on its own, but works well in the White Negroni, invented in 2001 by Wayne Collins: White Negroni: 1 oz. Suze 1 oz. Plymouth Gin 1 oz. Lillet Blanc Pour over ice and stir. Garnish with a citrus peel. References: https://www.youtube.com/watch?v=0jTRVApHKRA (YouTube Video: The Story of Suze) https://www.youtube.com/watch?v=iiReTxqejCE (YouTube Video: Controversy Over The Origin of Suze (in French)) https://www.spiritshunters.com/news/where-does-the-suze-liqueur-come-from-france-or-switzerland/ (Spirits Hunter article based upon the French Origin Video) https://fr.wikipedia.org/wiki/Suze (French Wikipedia Article on Suze) https://www.swissinfo.ch/fre/la-suze-hésite-sur-son-ascendance/4638840 (Swiss Article on the Origin of Suze) https://fr.wikipedia.org/wiki/Picotin_(ap%C3%A9ritif) (French Wikipedia Article on Picotin) https://www.diffordsguide.com/beer-wine-spirits/4215/suze-gentian-liqueur (Diffords Guide Listing for Suze) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Alex makes his casual sprite based Tom Collins with a dash of a fruity liqueur. He then discusses the history of alcohol proof: high enough that gunpowder will still light. Check out Liquor and Liqueur Connoisseur podcast episode 51 on Plymouth Gin for more info on the poke. Also see this and this. Feel free to visit AlexSavageAudio.com and our instagram. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Book Review: "The Star Principle" by Richard KochRichard Koch has made over $100 million from spotting 'Star' businesses. In his new book, he shares the secrets of his success - and shows how you too can identify and enrich yourself from 'Stars'. Star businesses are ventures operating in a high-growth sector - and are the leaders in their niche of the market. Stars are rare. But with the help of this book and a little patience, you can find one, or create one yourself.THE STAR PRINCIPLE is a vital book for any budding entrepreneur or investor (of grand or modest means). It is also invaluable for any ambitious employee who realizes the benefits of working for a Star venture - real responsibility, fast personal development, better pay, great bonuses, and valuable share options.Richard Koch is the author of The 80/20 Principle, which has sold more than a million copies and been published in approximately forty languages. He is also a successful entrepreneur and investor whose ventures have included Filofax, Plymouth Gin, Belgo restaurants, and Betfair, the world's largest betting exchange. He was formerly a partner of Bain & Company and co-founder of LEK Consulting. He has written more than twenty acclaimed books on business and ideas.

Episode 51 features Plymouth Gin, a category of one in the world of gin styles. The bottle for the tasting is 750mL at 41.2% ABV, or 82.4 proof. Enjoy this episode with some Plymouth Gin, neat, with tonic, or mixed in a martini. Plymouth's official website: https://www.plymouthgin.com/en-EN (https://www.plymouthgin.com/en-EN) Brief Historical Timeline: 1431 - Building constructed as a monastery 1530s - King Henry VIII dissolved monasteries in England 1620 - Voyagers on the Mayflower spent their last night in England at the distillery site 1793 - The Coates family bought the distillery and started producing Plymouth Gin 1882 - Trademark is registered for Plymouth Gin, creating a geographically protected designation 1930 - Plymouth Gin is listed in more than 20 recipes in the Savoy Cocktail book 1940s - Distillery is bombed during the war and the original recipe is lost 1996 - A management group buys Plymouth and invests in it 2004 - Brand is sold to V&S Group 2008 - Pernod Ricard acquires V&S Group and Plymouth Gin 2014 - Pernod Ricard lets the geographic protected region designation lapse Key Cocktails: Plymouth gin could be an original gin in the Martini. It's also very cocktail friendly. Try Plymouth Gin in a Gin & Tonic, Martini, or other classic gin based cocktail. References: https://en.wikipedia.org/wiki/Plymouth_Gin (Wikipedia Article on Plymouth Gin) https://www.bonappetit.com/story/different-types-of-gin (Bon Appetit Article on Types of Gin) https://www.ginfoundry.com/gin/plymouth-gin/ (Gin Foundry Article on Plymouth Gin) https://youtu.be/SHVsIa1HXwY (YouTube Video on History of Plymouth Gin) https://youtu.be/Wr2LElVcXl4 (YouTube Video on What is Plymouth Gin) https://www.youtube.com/watch?v=CcngSD5eRbE (YouTube Interview with Master Distiller from 2014) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

Plymouth Gin har återkommit till bolaget efter en lång tids frånvaro - detta firar vi med ett härligt samtal med Björn Kjellberg. Mannen på vars axlar ansvaret nu vilar att få ut Plymouth i varje bar och hemmabar i Sverige! Vi pratar historia, Gimlets och Dry Martinis. Givetvis även drinken Pink Gin (allt annat vore tjänstefel!). Lars Renbjer nämns, guldmyntfoten, Mezcal, och pomerans likaså. Det ni.

"Success" is something that many strive for, but a deeper consideration of success yields a number of interesting conundrums and considerations around what success actually means and how one might actually go about achieving it. Best selling author, management consultant and entrepreneur Mr. Richard Koch sits down with host Dr. Pete Kelly, C.Psych for a discussion around: caveats and conundrums around defining "success"signs of healthy vs. unhealthy processes around the pursuit of successbalancing internal (e.g., meaning) vs. external (e.g., recognition) pulls in the context of successthe importance of leveraging both self-belief and self-doubt to achieve successthe importance of process vs. outcome for avoiding stagnationa brief summary of the 4 pillars of Richard's roadmap for success Richard Koch is a former management consultant, entrepreneur, and writer of several books on how to apply the Pareto principle (80/20 rule) (including the international bestseller "The 80/20 Principle") in all walks of life. His latest book, Unreasonable Success, outlines a roadmap for success drawn from the life, actions and perspectives of several prominent figures in history from a variety of fields who have realized what Richard has coined “Unreasonable Success”. Richard has also used his concepts to successfully invest in several private equity investments. Richard’s investments have included Filofax, Plymouth Gin, the Great Little Trading Company and Betfair. Previously he had been a consultant at Boston Consulting Group and later a partner at Bain and Company, before leaving to start management consulting firm L.E.K. Consulting with Jim Lawrence and Iain Evans.https://richardkoch.net/

Maybe not as magical as 3rd round, but its magic nonetheless. Sam Huston and Sam Graham cover all the fixtures and surprises.   For the show, we are sipping on a Plymouth Gin cocktail.Like what you hear?  Leave us a review and tell a friend.  Love what you hear?  Then support the show:https://www.patreon.com/dufootballshowwww.Dufootballshow.com Get involved:Send your questions to DUfootballshow@gmail.com  Facebook @DUfootballshowInstagram @DUfootballshowTwitter @DUfootballshow

Richard Koch is an entrepreneur, investor, former strategy consultant, and the author of the 80/20 principle - the secret of achieving more with less. His investments include Filofax, Plymouth Gin, Belgo and Betfair (the world’s largest betting exchange). His new book is called Unreasonable Success and How to Achieve it (https://www.amazon.com/Unreasonable-Success-How-Achieve-Unlocking/dp/1642011363/?tag=offsitoftimfe-20) . In it, he asks how do people of seemingly ordinary talent go on to achieve unexpected results and the nine key traits that successful people hold to reach great heights. You call follow him on Twitter @RichardKoch8020 and me @JCarpenter82 To find out more about the podcast series, head to www.veryimpressivepeople.co.uk 

Richard Koch on Mastering the 80/20 Principle, Achieving Unreasonable Success, and The Art of Gambling | Brought to you by Boll & Branch, Vuori Clothing, and Athletic Greens. Richard Koch (@RichardKoch8020) is an entrepreneur, investor, former strategy consultant, and author of several books on business and ideas, including four on how to apply the 80/20 principle in all walks of life.His investments have grown at 22 percent compounded annually over 37 years and have included Filofax, Plymouth Gin, Belgo, Betfair (the world’s largest betting exchange), FanDuel, and Auto1. He has worked for Boston Consulting Group and was a partner at Bain & Co. before joining Jim Lawrence and Iain Evans to start LEK, which expanded from three to 350 professionals during the six years Richard was there.In 1997, Richard’s book The 80/20 Principle reinterpreted the Pareto Rule, which states that most results come from a small minority of causes, and extended it beyond its well-known application in business into personal life, happiness, and success. The book, substantially updated in 2017, has sold more than a million copies, been translated into roughly 40 languages, and become a business classic. It was named by GQ magazine as one of the top 25 business books of all time.His new book, published on August 13, 2020, and available in the US in December, is Unreasonable Success and How to Achieve it. In it, Richard charts a new map of success, which he says can propel anyone to new heights of accomplishment. High success, he says, does not require genius, consistency, all-round ability, a safe pair of hands, or even basic competence — but it does require the nine key attitudes and strategies he has identified.Please enjoy! This episode is brought to you by Boll & Branch! When I decided to overhaul my life for better sleep, I landed on Boll and Branch for linens. They are incredible, and you’ll feel the difference immediately. They are the softest and most comfortable, pure organic cotton sheets available. They’re thousand-dollar quality for a fraction of the price, starting at just one hundred and sixty dollars.And right now, you, my dear listeners, can get $50 off any sheet set using promo code TIMTIM. Restrictions may apply.*This episode is also brought to you by Vuori Clothing! Vuori is a new and fresh perspective on performance apparel. Perfect if you are sick and tired of traditional, old workout gear. Everything is designed for maximum comfort and versatility so that you look and feel as good in everyday life as you do working out.Get yourself some of the most comfortable and versatile clothing on the planet at VuoriClothing.com/Tim. Not only will you receive 20% off your first purchase, but you’ll also enjoy free shipping on any U.S. orders over $75 and free returns.*This podcast is also brought to you by Athletic Greens. I get asked all the time, “If you could only use one supplement, what would it be?” My answer is usually Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D3/K2 Liquid Formula free with your first purchase—two vital nutrients for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free D3/K2 bundle with your first purchase! That’s up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.***If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. I also love reading the reviews!For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim’s email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim’s books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferriss

Travis's drink and history of Plymouth Gin

Learn today what it means to have “Unreasonable Success” as we are joined by British author and businessman Richard Koch. Rob and Richard discuss the characteristics of the unreasonably successful, how you can specialise in certain areas of knowledge, the attitudes of the greats and how you too can engineer the experiences of others, train your unconscious mind and develop 80/20 strategies to ensure your own success in your own industry.   KEY TAKEAWAYS Unreasonable success is about an individual's success and an individual's ability to change the world. It doesn't exactly seem right that the success these people have comes to them, in many ways they are not as competent as many others. Unreasonable success comes from a series of experiences that people have and how they react in certain circumstances. Each person that has unreasonable success is likely to have the same 9 characteristics. These are attitudes in responding to events and personal strategies which they stumble across. The individuals also use their intuition far more than reason. Specialise in an area and acquire very deep knowledge in a very narrow area. As well as training yourself to use your unconscious mind, The unconscious mind tries to help people, you have to do the right things to enable the conscious mind and believe that it will help you and come up with ideas. Only try to do things that you think will have some impact on how you think you want things to go or something that you really enjoy. If you can get to that stage you are probably going to be happier and a lot more effective. Think about the things you really want to do and are uniquely qualified in doing, and just go ahead and do them. You can engineer your own unreasonable success. Every single person in business that had unreasonable success either had a transforming experience in their own company or in another company beforehand.     BEST MOMENTS “The more you do just the things that are important to do, the more successful you may well be.” “You have to specialise in an area of knowledge, intuition isn't random.” “Money is important, sometimes too important.”     VALUABLE RESOURCES https://robmoore.com/ bit.ly/Robsupporter   ABOUT THE GUEST Richard Koch  is a former management consultant, entrepreneur, and writer of several books on how to apply the Pareto principle (80/20 rule) in all walks of life. Richard has also used his concepts to make a fortune from several private equity investments made personally. Richard's investments have included Filofax, Plymouth Gin, the Great Little Trading Company and Betfair. Previously he had been a consultant at Boston Consulting Group and later a partner at Bain and Company, before leaving to start management consulting firm L.E.K. Consulting with Jim Lawrence and Iain Evans.   ABOUT THE HOST Rob Moore is an author of 9 business books, 5 UK bestsellers, holds 3 world records for public speaking, entrepreneur, property investor, and property educator. Author of the global bestseller “Life Leverage” Host of UK's No.1 business podcast “The Disruptive Entrepreneur” “If you don't risk anything, you risk everything”   CONTACT METHOD Rob's official website: https://robmoore.com/ Facebook: https://www.facebook.com/robmooreprogressive/?ref=br_rs LinkedIn: https://uk.linkedin.com/in/robmoore1979 See omnystudio.com/listener for privacy information.

How do you host a fun Zoom happy hour and should you? What are some other fun ways to use Zoom to stay connected? All that and a cocktail coming up on this week’s episode. Elder Fashioned, by Phil Ward Death & Company, New York City Ingredients: 2 ounces Plymouth Gin .5 ounce St. Germain 2 dashes house orange bitters (page 284) Garnish: 1 grapefruit twist Directions: Stir all the ingredients over ice, then strain into a double rocks glass over 1 large ice cube. Garnish with the grapefruit twist. Heads Up JackBox Games Bingo Money Heist  

Welcome to the bar...Dr Wilko gives you the history of the famous spirit known as ‘Mother’s Ruin’…Support the CampaignSupport us on Patreon.Sections[0:00] Intro[0:23] Jenever[1:10] London Dry Gin[4:07] Plymouth Gin[4:48] Steinhager Gin[5:41] The Modern Gin Boom[7:05] The Humble Martini[8:43] CreditsShow Notes- Why Was Gin Nicknamed Mother's Ruin?- What is London Dry Gin?- Gin Lane by William Hogarth- Gin Act 1751- List of UK Food and Drink with Protected Status: Spirits- Regulation (EC) No 110/2008 of the European Parliament- My Plymouth Gin Distillery review- Types of Gin: SteinhägerMusicBar Music: George Street Shuffle by Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/Outro Music: Poppers and Prosecco by Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttps://creativecommons.org/licenses/by/3.0/

Sean Harrison is the Master Distiller behind one of the oldest and iconic gin recipes known around the globe, Plymouth Gin. We spoke about his serendipitous beginnings with the distillery, what it's like to be the maker of such a historic brand, and the evolution he's witnessed of gin and Plymouth over the last two decades. This week's cocktail recipe is Sean Harrison's Rosé Fifty-Fifty: Rosé Fifty-Fifty  1 part Plymouth Gin  1 part Lillet Rosé  Grapefruit Twist    Stir and serve in a rocks glass over a large cube of ice, without garnish.   Plymouth Gin Links: Website Instagram Facebook Twitter   Sean Harrison's Instagram   Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com    

Simon Ford is a legend in the cocktail and spirits worlds and is a co-founder and president of the Ford's Gin Company, formally the 86 Company. While he started his career working in wine, he's probably best known for his time in spirits marketing, working with some of the world's largest brands launching Plymouth Gin in over ten countries, directing on-premise strategy for Absolute Vodka in the U.S., and creating and executing programs for a myriad of brands including Jameson, Chivas Regal, and The Glenlivet. In 2012, Simon co-founded the 86 Company, an award winning spirits company including Ford's Gin, Caña Brava Rum, Tequila Cabeza, and Aylesbury Duck Vodka.   In Today's Episode we discuss: 1) New products in the pipeline 2) How Simon went from working in the nonprofit sector to founding The 86 Company 3) Brand-building as a Brand Ambassador 4) Mistakes made along the way 5) And so much more!   Follow Ford’s Gin on Twitter, Instagram, and Facebook Follow Simon on Twitter and Instagram

We did this all for you, dear listeners. You. Now all we ask in return is that you love us. … just kidding, our names aren't Joe Goldberg but we do have a lot to say about him and his toxic tendencies. We yearn for a messier Beck and admit our crush on her and her hair in the tv show adaptation. We've had it with voiceovers and have plenty of ideas for Netflix when they eventually (hopefully?) remake this one.   Episode Drink: The Celery Stalker 2 ounces Plymouth Gin 1 ounce simple syrup 1 ounce fresh lime juice 2 dashes celery bitters Perrier Jouet Grand Brut Champagne 1 cucumber slice, for garnish Put all ingredients except the champagne, into a cocktail shaker with ice and shake.Strain into a coupe, top with champagne. Garnish with a cucumber wheel. Recipe:  Food Republic   Our Drinking Game for this Story: Take a drink: Every time you can say you've experienced some of the toxic masculinity that Joe exhibits. Like his entitlement for your actions or his controlling nature. Joe says he's doing something for YOU Beck. Every time Joe wacks off in an unusual place. Every time Beck leans into her codependency with any other character. Take a drink when it just becomes too much with these characters because it's just a lot. Pro Tips: Lock your doors and maybe just have curtains when you're drinking.   Please drink responsibly! Hail hydrate.   Cheerful Ears: Jordan: Already Gone Podcast Em: Dr. Death   If you wish to donate to our Patreon page, we would love you forever.   A Novel Adaptation was created by Emily Eppley and Jordan Redwine. See more details at www.anoveladaptation.com and see what's coming up next to read along with us. Find us on Facebook, Twitter, Instagram, and Goodreads to join the conversation. Our artwork is by Kit Bernal. Our music is “Harlequin” by Kevin MacLeod, licensed under Creative Commons: By Attribution 3.0.  

In this episode we have Simon Ford joining us – Simon is the founder and Managing Director of the 86 Co, a boutique spirits company which launched in 2012, and includes amongst other brands the award winning Ford’s Gin. Simon Ford has to be one of the most highly regarded bar professionals in the world. He won the prestigious title for International Brand Ambassador of the year at the Spirited Awards at Tales of the Cocktail as far back as 2007, and then again for US Brand Ambassador of the Year in 2009, both times for his work on Plymouth Gin.

plymouth gin

plymouth gin

In this episode Bretton and Z get kind of drunk as they discuss the grimy history of Gin and the Gin Martini! Special guest Robby Nelson of Plymouth Gin joins the conversation to add a little credibility to the mix. Also some fab guest appearances by Craig from Yesterday's News antique shop, Preston, Justin and the world famous MARTY!!! Drink up kiddos!! Life's a Banquet is powered by Simplecast.

The Martini “Martini, shake or stir”. Here’s my take on that. James Bond ordered his Martini’s Shaken not Stirred because that is the EXCEPTION to the rule. If he had ordered just a “Martini”, it would have been stirred because that is the classic recipe. If the guest requests it there is nothing wrong with shaking this drink, but you will never see a decent cocktail book that suggests you to shake a Martini. The general rule is, if it has only spirits in it, you stir. If it has any type of juice in it, it is shaken. When stirring a drink you are trying to chill it and also add water to it, or “dilute” it as we say. Try taking some gin and vermouth, put it in a bottle and put it in the freezer. Don’t stir (or shake) it with ice. That’s not a Martini. It will be too strong and it will not taste very good. When stirring a drink with ice we are looking for a silky texture, which is desirable in a Martini or Manhattan style cocktail. When shaking a drink, like say a Margarita, you are looking to make a bright drink with some air bubbles introduced. How long do you stir? I was at an event recently and in the swag bag was a bar spoon with a thermometer on the top. It was in Celsius so I was looking to get to about 0 degrees or a little colder. What I discovered was that I wasn’t stirring long enough. You noticed I said “0 degrees or a little colder”. Interestingly enough, through some science that I may never understand, you can actually make the drink a little colder than the ice! Dave Arnold, the upmost authority on the science of drink making, talks about that in his great book Liquid Intelligence. Tristan Stevenson also mentions it in his book The Curious Bartender. He and I talked about it when I interviewed him back in episode #122. Dave Arnold’s Liquid Intelligence will be our book of the week. This book is highly recommended and a great resource. Dave is famous for using scientific equipment like rotovaps and centrifuges. I went a long time without reading this book, because I though “I’ll never have a centrifuge”, but he took what he learned using this equipment and uses it to teach interesting techniques and stuff you might not have though of otherwise. In the book he also talks a lot about the effects of stirring and shaking. Interestingly enough, when stirring or shaking a drink, eventually equilibrium is reached and it wont cool anymore or dilute anymore. It will of course eventually start to warm up and the ice will start to melt, adding more dilution, but it can only get so cold. This is helpful to know for a couple reasons, one of which is to keep in mind when building a large round of drinks. For instance if a Martini is the order, you might want to add the ingredients to your mixing cup, add the ice, but stir later. Or you can stir and let it sit there with the ice still in the cup while working on the rest of the round, then strain at the last moment. According to Dave Arnolds experiments, there won’t be much difference. Does the size of the ice matter when shaking or stirring? It seems like the answer is, “not really” although that could be an entire podcast to itself. As a general rule it seems that once proper temperature is reached the dilution will be correct, no matter the size of the ice, although the one exception would be crushed or shaved ice. The Martini is our cocktail of the week. What’s the best way to make it? The way your guest wants it! Ask a lot of questions when somebody orders one. The history of the Martini is difficult to trace. David Wondrich, the ultimate cocktail historian will tell you so, and in fact does just that in his great book Imbibe! In the late 1800’s the drink was usually made with Old Tom Gin, which is sweetened. Sometimes gum syrup was added. The “Dry Martini” appeared around the turn of the century, but it wasn’t dry in the sense that we think of it today. In fact one recipe published around that time period had a 1:1 ratio of Gin to Dry (or “French”) Vermouth.   The Gin was changed to a London Dry style gin or Plymouth Gin which is also not sweet at all. Back in the day, Orange Bitters were always added, which is a really interesting addition to a Martini. Give it a try! I wouldn’t force it on an unsuspecting guest, but try it yourself, see what you think, and maybe suggest it to an adventurous customer. Back to the amount of vermouth. I think the average consumer expects very little vermouth in their Martini, although it is becoming popular in Cocktail Bars to have a 1:1 Martini on the menu. It’s a wonderful drink this way, with the orange bitters and a lemon twist, but of course you need to have a quality vermouth that has been taken care of properly and is not too old. Please store your vermouth in the cooler! Write the day you opened it on the back label of the bottle. Ideally you don’t want to keep it more than a month after opening. At 2 months, throw it out! I use Vacuvin wine stoppers in my open Vermouth bottles. This is a very inexpensive item – about $12 – that pumps the air out of open wine bottles to help preserve it. They are perfect for Vermouth and other fortified wines as well. Next thing to talk about is the glass. Those giant bird bath or “Steakhouse” martini glasses are ridiculous. Believe me I know. I Bartender at a Private Club, we use them. The Members expect nothing less. Those stupid things hold 8 oz if you fill it to the very top, which people seem to expect! That’s not one drink! That’s 4 drinks! So what kind of glass is good? You often here me talk about a chilled coupe glass, which is ideal for a Martini.   For anyone who might not be familiar – it’s the old fashioned champagne glass that’s like a saucer or bowl with a stem. Ideally we want the glass chilled in the freezer until the last minute, but if you don’t have a cooler to keep your glasses in, of course you can chill it with ice and water. Before you start making the drink, pack the glass with as much ice as you can fit and fill to the top with water. For garnish, olives are traditional. If the guest doesn’t specify, its olives. One big or 3 small on a cocktail pic.   Always an odd number, an even number is bad luck. Ha. I don’t know why, but it is. I asked David Wondrich about this one time and he said “it’s a tradition and if you choose to perpetuate it, you should.” I said “I do! I do choose to perpetuate it!” A lemon twist is my favorite. The best twists are made with a y-peeler. Then hold the twist over the drink and using both hands put it between your thumbs and index fingers and start to sort of fold it in half lengthwise. This expresses the oils from the drink into the glass. Its awesome. Personally, I actually like my Manhattan this way too. So the Martini – seems like a simple drink on the surface, but there are some things to consider. Dave Arnold, Don Lee and Greg Boehm, who founded Cocktail Kingdom, are opening a new bar in Manhattan. It should be opening any day now…that should be really interesting. Don Lee is a super smart dude and Dave really knows his stuff. Greg is a very interesting guy too. One innovation that I read about at this new spot is: those in a hurry can buy bottled cocktails from vending machines with a $15 token. I can’t wait to check this place out. Your can still apply for Bar methods for the August 2018 session. I’m recording this on June 6, 2018 and applications are still open for a few more days. I did this course back in 2016 and trust me, you wont regret it. Its 3 days of education in Manhattan, with happy hours and dinners and parties. You stay in the awesome Park South Hotel and the price is extremely reasonable. Trust me. Apply at barmethods.com Another great educational opportunity - BarSmarts Advanced is coming to Philadelphia on September 26. This is a full day of education for the likes of Dale DeGroff, David Wondrich, Paul Pacul, the list goes on. For this you need to do the BarSmarts online course first. Check that out at BarSmarts.com There are a few more sessions of CITC for this year with Gary gaz Regan. Not sure if he has any room left, but that is a wonderful experience. You can find out about that at gazregan.com/cocktailsinthecountry I’ve done all three of these educational experiences. I get nothing for telling you about them, but I just want you to know about them, because they are all amazing (and affordable). I missed a few podcasts in the last few weeks. I have a lot on my plate right now family wise, I wont go into the details, but if you are interested you can scroll back in the feed to the show called “Real Talk From Bartender Journey”. It looks like things are starting to get better, so hopefully we’ll be back on track soon. I am definitely going to Tales of the Cocktail this year – the trip is already booked, so I’ll have lots of great stuff for you from there as well. Please follow me on IG. @ Bartender Journey Here’s our toast: May the chicken never be hatched that will scratch your grave.        

Plymouth Gin with “Lucifer” stars Tom Ellis and Kevin Alejandro at Melrose Umbrella Co. in Los Angeles. Relish an in-depth exploration of gin, a neutral grain spirit that’s distilled a second time with juniper and other botanicals and whose secret shame is that it’s actually the world’s first flavored vodka.

Who will take home the newly christened "Gin Badge"? Tune in and suffer alongside us during Lit & Liquor's second tasting event to find out! This week, we do the hard work so you don't have to in our Gin Tasting, featuring Rocktown Brandon's Gin (American Style), Hayman's Old Tom Gin (Old Tom Style), Bombay Sapphire Gin (London Dry Style), Bols Genever (Genever Style), and Plymouth Gin (you guessed it, Plymouth Style). If you want to feel pompous and educated the next time you drink gin with your friends...we really suggest finding some other liquor podcast. If you want a whole lot of laughs and maybe a smidge of useful information, definitely tune on in!

Like mixing Campari with Plymouth Gin while watching Raging Bull, ya gonna like what you experience in the latest podcast by these righteous fools! Great topics for everyone - don't be the last one to talk about it around the watercooler monday! topics: 1.Hows your prayer life? 2. teach your kids to turn the other cheek AND fight? 3. Proverbs make sense, but not without Jesus! 4. Working out is for modern weak and vain man? or is there a higher history? 5. Should the government spy on us? 6. If Abraham were alive today would he go to a church or synagogue? pic- Brendan Behan.

Whiskey Cobbler2 oz Bourbon.25 oz sugar syrupfresh raspberries and blackberries2 dashes peach bitters Shake all ingredients including five berries hard with ice and strain in to a collins glass filled with crushed ice. Top off with soda water and garnish with fresh raspberries and blackberries. Serve with a straw. Clover Club1.5 oz gin.75 oz fresh lemon juice2 tsp. raspberry syrup1 fresh egg white Combine ingredients in a shaker and shake without ice for 10 seconds. Add ice and shake vigorously for at least 10 seconds. Strain into a chilled cocktail glass. Blackthorn1.5 oz Plymouth Gin.75 oz Plymouth Sloe Gin.75 oz Carpano Antica Sweet Vermouth2 dashes house orange bitters Stir with ice and stain into a chilled coupe. Garnish with an orange twist. Coin Toss2 oz Scarlet Ibis rum.75 oz Carpano Antica Formula vermouth.25 oz yellow Chartreuse.25 oz Bénédictine2 dashes Peychaud’s bitters Stir all ingredients with ice and strain in to a cocktail glass. Safe Sex on the Beach3 oz cranberry juice3 oz grapefruit juice2 oz peach nectar1 maraschino cherry Pour over ice in a chilled glass and stir. Garnish with a cherry.

Jupiter Cocktail1.5 oz Gin.75 oz Dry vermouth1 tsp. Creme de violete1 tsp. Orange juice1 Scoop crushed ice Mix all ingredients in a shaker or blender with ice. Shake or blend. Strain the mixture into a chilled cocktail glass. Steve-O's Tuxedo1.75 oz Plymouth Gin.75 oz Lemon juice.5 oz Simple Syrup1 Egg white1 dash Reagan's Orange Bitters No. 61 Orange twist for garnish Pour the gin, egg white, juice, syrup and bitters into a shaker. Dry shake. Add ice and shake vigorously for at least 45 seconds. Strain into a chilled cocktail glass and garnish with the orange twist. Edgewood1.5 oz Plymouth Gin1 oz Grapefruit juice.5 oz Punt e Mes.5 oz Lillet Blanc Shake with ice and strain into a chilled coupe. Garnish with a pinch of kosher salt.

Matador NorteñoA few cilantro leaves2 ounces sotol.75 ounce pineapple juice.75 ounce lemon juice.5 ounce agave syrup6 dashes habanero bitters Muddle cilantro in a cocktail shaker. Add remaining ingredients. Add ice, shake briefly and strain into a glass. Pour back into the shaker, strain again into a stemmed cocktail glass and serve. Old Pal2 oz Rye.75 oz dry vermouth.75 oz Campari Stir with ice until well chilled and strain into a chilled cocktail glass. Garnish with an orange peel. Celine Fizz2oz Plymouth Gin.75 oz St. Germain.75 oz lemon juice.75 oz simple syrup1 egg whiteClub soda Dry shake all ingredients (except club soda), then shake again with ice. Double strain into a fizz glass then top w/ club soda. No garnish. La Luna1.5 oz Hendrick's Gin.75 oz Cucumber Juice*.75 oz Fresh Lime Juice.75 oz Mild Jalapeno Syrup*1.5 oz SodaGarnish: (Kosher) Salted Cucumber Spear Combine gin, cucumber, lime and syrup in a tall glass with ice. Top with soda, stir to combine. *Cucumber Juice: put whole, unpeeled cucumbers through a juicer. If you don't have one, peel and seed the cucumbers, throw them in a blender and strain through a fine sieve. *Jalepeno Syrup: Muddle four seeded, chopped jalapeños with one cup of sugar. This should form a thick paste. Combine it with one cup of water in a pot on the stove and heat until the sugar dissolves. Increase the heat slightly and reduce down a bit. Leapfrog2oz. Plymouth Gin.75oz Lemon juice.5oz Rothman & Winter Orchard Apricot.25oz simple syrup2 dashes orange bitters6 mint leaves Muddle the mint leaves with the simple syrup. Add everything else, then shake with ice and fine strain into chilled coupe. No garnish.

At Trenchermen, good things come in pairs. With award-winning brothers Patrick and Michael Sheerin behind the unconventional menu, it’s easy to see why two heads are better than one at this venture. Chat Chow TV spoke with this spritely duo about how they’ve elevated comfort food to a new standard. “A lot of things that we do with our food has kind of taken stuff from what we’ve always found comforting and then trying to elevate it to a definitely creative and definitely a somewhat inventive way,” says Michael. And with so much innovative training under their sleeves, these brothers are delivering masterful, mouthwatering dishes (watch the video above to see why the Pickled Tots are one of the most reviewed and celebrated dishes in the joint). Patrick earned his cooking chops at fine establishments around Chicago (The Signature Room at the 95th and Four Seasons, to name a few). In the beginning, Michael followed suit, originally standing in as a morning butcher to Patrick’s pastry chef position at Toque. The two moved around the restaurant world, sometimes together and sometimes honing skills separately, until they found their way back to one another at Trenchermen, their first restaurant together. “We just wanted to create a restaurant that was at its core really fun, fun to be in, but from a food and service standpoint, more in the fine-dining realm,” explains Patrick. “There are two sides to it, where they’re dining on the one side and it’s still in the convivial and casual sense but it’s more of a dining experience. Whereas we have our a bar, a big, beautiful bar which […] definitely provides more of that convivial atmosphere. But like we said, it’s very warm, very inviting and for lack of a better term, sexy at night. Definitely the lights come down. The candles get lit and it’s kind of a great place to hang out.” So, pull up an antique barstool around the rich-wood, squared bar—the place’s central focal point—and enjoy a stirred-not-shaken Desperate Vesper (an ode to James Bond with Plymouth Gin, Lillet and Jeppson’s Malört) under the recycled green-glass hanging lanterns. Very sexy, indeed.

This week on In the Drink, Joe Campanale sits and chats with renowned bartender and co-founder of The 86 Company, Simon Ford. From running a wine shop to opening some of England’s most lauded cocktail bars, judging spirits in competition and marketing some of the biggest brands on the planet have made Mr. Ford a highly respected voice in the spirits industry. Simon reflects on his experiences through the years in the industry and how things have changed since he helped re-launch Plymouth Gin. Find out why he thinks Pisco could be the new Mezcal and follow along as Joe and Simon taste a few spirits on air and talk shop. This program was sponsored by Fairway Market “Whoever thought that from being a bartender you’d be flown to places like Sydney and Hong Kong to teach people how to stir a martini?” [2:15] “Bartenders by their general nature always want something they can’t have.”[13:58] –Simon Ford on In the Drink