Podcasts about pouring ribbons

Today's episode is brought to you by a handful of my patrons: Drew, Jenine, and Leslie. You can read more about the benefits they're enjoying here. Follow Ryan and J. Rieger & Co. The first place Ryan mentions working is Pierpont's. This is where he had both a terrible and life-changing Sazerac. He mentions ingredients like Peychaud's, Old Overholt, and Grand Absenté.He mentions Mr. Boston cocktail books as well as Dale Degroff's The Craft of the Cocktail.Ryan talks about visiting bars like Milk & Honey (New York) and Chicago establishments The Violet Hour and Drawing Room.He mentions bartenders Sasha Petraske and Charles Joly. People mentioned involved in launching J. Rieger & Co include Andy Rieger, Steve Olson, and Dave Pickerell. Places Ryan has opened include Manifesto and The Rieger (both are now closed) as well as The Hey! Hey! Club and his newer sprawling J. Rieger & Co distillery, bar, and more. Rieger's Kansas City Whiskey is made unique by having a small percentage of oloroso sherry make up the total. He also mentioned their Caffé Amaro.When I asked him about menus he loved he mentioned The Violet Hour, Pouring Ribbons (now closed), and The Aviary.Special thanks to Chris Bay for production and editing support. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

This week we are joined by acclaimed bartender, Joaquin Simo, formerly of Pouring Ribbons and before that Death & Company and currently Alchemy Consulting. In this episode we discuss the state of the industry heading out of the pandemic and the challenges still today's facing bars and restaurants. In addition, we also touch on the logistics involved with reopening a bar when you only have 6 months left on your lease.    Get 10 free samples of Perfect Puree: https://perfectpuree.com/foodservice/complimentary-samples/?utm_source=bartenderatlarge&utm_medium=podcast&utm_campaign=sampling2022 ______________________________   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/bartenderatlargeFOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

In today's episode, we sit down with Joaquín Simó of New York's Pouring Ribbons for a special Cognac tasting, all with the aim of exploring how bartenders select ingredients for specific cocktails and why. The cocktail in question is the Sidecar, and Joaquín shares a wealth of knowledge on how to make your version live up to the drink's rich heritage. Listen on (or read below) to discover Joaquín's Sidecar recipe — and don't forget to subscribe! Joaquín Simó's Sidecars Recipe Ingredients - 2 ounces Cognac, preferably Pierre Ferrand 1840 - ¾ ounce Pierre Ferrand Dry Curaçao - ¾ ounce fresh lemon juice - 1 teaspoon rich demerara sugar syrup (2:1) - Garnish: lemon twist Directions 1. Add all ingredients to a shaker and fill with ice. 2. Shake until chilled. 3. Strain using a Hawthorne strainer into a chilled coupe glass. 4. Garnish with a lemon twist and serve. See acast.com/privacy for privacy and opt-out information.

Pouring Ribbons was Imbibe's Cocktail Bar of the Year in 2013, and over the course of the past decade, it's remained one of the world's most influential cocktail bars. For this episode, we chat with bar partner Joaquín Simó about Pouring Ribbons' reopening in September and plans to permanently close the bar next April, what he hopes the bar's continuing legacy might look like, and what guests can expect during the bar's grand finale. Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Twitter, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

This week on Meat and Three we explore all things tangy, sour, and sharp in an episode about acid. We look at how one bar is finding creative ways to stop wasting citrus. Then we hear from an HRN host who travelled the world to learn about vinegar and we experiment with reducing acidity in coffee. We also continue our conversation about grog, jumping from the 18th century to the present day to discover some refreshing cocktail recipes. Further reading and listening:If you're in NYC, take a trip to Pouring Ribbons to try out their cocktails. You can also make your own citrus stock.Hear more from Michael Harlan Turkell on episode 110 of Japan Eats! Subscribe to Japan Eats!  on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). Plus hear more from Michael Harlan Turkell on his HRN podcasts The Food Seen and Modernist Breadcrumbs. And check out his book “Acid Trip: Travels in the World of Vinegar.Enjoy these Low-acid coffee recommendations.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate.  Meat and Three is powered by Simplecast.

This is Episode 8 of the Cocktail Doodle Podcast with guest, Lindsay Matteson. Lindsay has worked behind some of the best bars in the country like Flatiron Lounge, Pouring Ribbons, and Amor y Amargo. We get into her newly released cocktail book, Bar L.M., and about being mindful behind the bar.Check out Lindsay Matteson on Instagram @lindsaymatteson. You can always rewatch the Nightcap videos through the @cocktaildoodle IGTV section on Instagram, but the podcast you can take with you on the go in your favorite podcast app by clicking "listen in podcast app" right below the player. After you subscribe it should update in your chosen app anytime I post a new episode.Find the Cocktail Doodle Podcast on Apple Podcasts or Spotify!I will let you know that podcast functionality in Substack is still in beta testing so there may be a glitch or two along the way! If something gets wonky please reach out.If you would like to be a paid subscriber and have access to likes/comments, the full archive, and the Friday "Bar is Open" sessions, I would appreciate it! You can upgrade your subscription by clicking below:Subscribe nowIf you have any questions feel free to respond to this email. Get full access to Cocktail Doodle at cocktaildoodle.substack.com/subscribe

After a long career in pub-bartending while pursuing degrees in Art History and Graphic Design, Amanda Elder joined the opening team of cocktail bar Pouring Ribbons in 2012, and subsequently also began bartending at the East Village agave haven, Mayahuel. As former Creative Director at Pouring Ribbons, Amanda was responsible for designing the bar’s initial thematic menus (Route 66, Silk Road, Moody Authors) as well as spearheading Pouring Ribbons 80’s Night, a monthly reimagining of classic drinks from the 1980’s that welcomed a series of guest bartenders. She went on to join the bar teams at both Leyenda in Carroll Gardens, and Donna in Williamsburg. Amanda is currently a member of the spirits team at Skurnik Wines & Spirits in Manhattan where she focuses on spirits and cocktail education, as well as design. Amanda also continues to freelance in hospitality design.

I veckans avsnitt ramlar Erik och Daniel in på klassikern Shakespeare i midtown Manhattan och babblar om hur en perfekt New York-dag kan se ut.

Erik och Daniel promenerar längs Blecker Street och tar en välförtjänt paus på Peculier Pub. Här ligger Peculier Pub:

Erik och Daniel pratar om New Yorks dolda speakeasy-barer medan de väntar på drinkarna.

This week on The Speakeasy, Damon and Sother are joined in studio by a crew of pirates (Joaquin Simo, Ryan Liloia, Garret Richard, Jelani Johnson, Sean Saunders) led by captain/bartender Brian Miller. Brian is perhaps NYC's most well-known pirate and tiki cocktail specialist and he can be found wearing a sarong at Pouring Ribbons on Mondays with his crew for Tiki Mondays with Miller. If you feel like walking the plank and trying delicious cocktails don't miss Miller and his crew on February 13th from 6 pm-2 am at Pouring Ribbons.

  Daniel Svanberg och Erik Bergin utforskar New Yorks outtömliga utbud av bra – och då menar vi riktigt bra – cocktailbarer. Du får även tips om vad som kan vara stans äldsta ölhak. Veckans podd är inspelad på Death + Company i East Village. Här ligger den baren:

Pouring Ribbons is one of the most talked about and buzzworthy bars in the world right now and for good reason. From a deep Chartreuse program to innovative customized tastings, Pouring Ribbons is a standard bearer in the mixology scene today. On today’s episode of In the Drink, Joe Campanale is joined by Joaquin Simo & Troy Sidle of Pouring Ribbons for a candid, casual conversation on cocktails, creativity and bar management. Tune in for the latest trends, tastes and happenings in the beverage world! This program was brought to you by Michter’s. “This is not some rarified art – it’s freaking bartending. Anybody should be able to make a good Tom Collins or a Martini.” [26:00] –Tony Sidle on In the Drink “We’re always going out and looking around and seeing what inspires us. Sometimes somebody does something that makes you want to do a version of it. We’ll keep that file going and see what a good fit would be.” [34:00] –Joaquin Simo on In the Drink

The 2012 American Bartender of the Year has seen it all. Joaquín Simó has poured drinks at some of the best bars in the country and now is the partner/bartender at Pouring Ribbons, a new bar in the East Village featuring cutting edge cocktails and a much-talked about matrix style menu. Hear host Damon Boelte talk shop with Joaquin on another awesome episode of The Speakeasy. This program was sponsored by Edwards VA Ham. “I don’t need this wannabe startender as part of my staff – this isn’t an ego trip it’s about serving the guest. If you have an issue with carrying a tray, if you think that makes you “less-than”, than I don’t need you on my staff.” [22:00] –Joaquin Simo on The Speakeasy

Joaquín Simó is a partner in Alchemy Consulting, a group which recently opened the bar Pouring Ribbons in the East Village. He stops by to talk about his career in the cocktail scene and the importance of hospitality behind the bar.