Podcast appearances and mentions of Sasha Petraske

Wow, the last fourteen years just flew by didn't they? Greg, Sother and Damon sit down together at Fort Hamilton Distillery in Brooklyn's Industry City during BCB 2025 to talk about the state of the union when it comes to microdistilling, how NYC bartending has changed over the years and the history of Rye Whiskey in America. They're joined by Alex Clark, the Co-Founder and CEO of Fort Hamilton who delves into his origin story as a bartender for Sasha Petraske at Milk & Honey and his past life as a DJ.Plus, it turns out getting cocktails dropped off in front of you while you're podcasting is pretty nice. Maybe we'll do our next 600 episodes like that…Follow Fort Hamilton at @fort.hamilton.distilleryThe Speakeasy is now on YouTube! Tune in to “see” what we're talking about at youtube.com/@Speakeasy.PodcastLove The Speakeasy but wish there was more? Check out Bottled in Bond, our new Patreon podcast exclusively for you, our best regulars! Join now for sponsor-free listening, drink recipes from all our guests, and free kits every month from our friends at Shaker & Spoon. Higher proof and aged to perfection, check it out now at patreon.com/BottledinBondCheck out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.Get your hands on some Buddha's Hand Bitters at kingfloyds.comDon't forget to click SUBSCRIBE and RATE the show if you can. 

In this episode, Damian sits down with one of the sharpest pens (and palates) in the cocktail world — Kara Newman. Known for her work as a spirits reviewer for Wine Enthusiast and her no-nonsense, consumer-friendly cocktail books, Kara shares the unique journey that took her from writing about pork belly futures to profiling the future of drinks.Together, they unpack the importance of equal-parts cocktails, the genius of batching, and why cocktail families are the real secret weapon behind classic and modern drinks. Kara also reflects on what she looks for when tasting spirits, the challenge of translating bartender intuition into writing, and why the rise of agave spirits (and even cheesy Dorito distillates) is reshaping what lands on our bar shelves.

Without Jonathan and the London-based international Match Bar Group he built, spanning 40+ venues at one time or another, cocktails in the UK would look very different today. Jonathan, a cheerful Mancunian former lawyer, invested heavily in bartending expertise when building his group: his first head bartender for Match bar was the legendary, late Dick Bradsell, he hired Dale de Groff to be a training consultant and partnered with the much-missed Sasha Petraske to open only the second-ever Milk & Honey, in London. Match Bars opened in Ibiza, Chamonix and as far afield as Melbourne, shaping the careers of literally hundreds of bartenders including Kevin Armstrong, Tim Phillips and Sam Jeveons.His second act was pop-up street festivals, and last time we had lunch he was referring to himself as semi-retired - but now he's getting back in the game, opening two big new places in London soon. I love chatting with Jonathan, and this one - uncharacteristically short, as he had to go to his Pilates class at 730pm on a Friday(!) - was pure gold, as ever. Apply for a job with Jonathan: jd@londonunion.comJonathan on X/Twitter: https://x.com/DowneyJD?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5EauthorJonathan on IG: https://www.instagram.com/downeyjd/?hl=en Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, plus we don't edit, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: ...

Australian bartender Sam Ross first made his name in the New York City bar world at Milk & Honey, working under Sasha Petraske and alongside longtime business partner Michael McIlroy. Today, Ross is the co-owner of Attaboy, along with a growing list of bars and cafes. For this episode, we talk about the duo's newest New York bar, Good Guy's; the growth of their bar group in New York City and Nashville; and about his role as creator of modern classic cocktails including the Penicillin and the Paper Plane.Radio Imbibe is the audio home of Imbibe magazine. In each episode, we dive into liquid culture, exploring the people, places, and flavors of the drinkscape through conversations about cocktails, coffee, beer, spirits, and wine. Keep up with us at imbibemagazine.com, and on Instagram, Threads, and Facebook, and if you're not already a subscriber, we'd love to have you join us—click here to subscribe. 

Episode Description: Welcome to The Cocktail Academy Podcast! In this episode, Damian welcomes the legendary mixologist Lynnette Marrero. From her diamond status with airlines to her influential role in shaping the modern cocktail scene, Lynnette shares her incredible journey through the world of bartending. Tune in as we explore her experiences, inspirations, and her pioneering efforts to elevate women in the cocktail industry.Episode Highlights:Meet Lynnette Marrero: Discover Lynnette's fascinating background and how she transitioned from the theatre world to becoming a globally recognized bartender and mixologist.Industry Insights: Lynnette shares her thoughts on the evolving perception of bartending and the opportunities within the hospitality industry.Cocktail Family Tree: Learn about the influential figures like Dale DeGroff, Julie Reiner, and Sasha Petraske who have shaped Lynnette's career and the broader cocktail community.Journey Through Bars: From her early days at Punch and Judy to iconic bars like the Flatiron Lounge, hear stories of Lynnette's progression and the vibrant bar culture in New York.Speed Rack Revolution: Dive into the inception and impact of Speed Rack, a competition Lynnette co-founded to highlight and support women in bartending globally.Brand Ambassador Life: Lynnette discusses her experiences working with renowned brands like Zacapa Rum and St. Germain, and her views on the role of a brand ambassador.New Ventures: Explore Lynnette's current projects, including her work with Aplós, a functional spirits company, and her collaboration with Jennifer Lopez on the ready-to-drink cocktail line, Delola.Masterclass Experience: Get behind-the-scenes insights into Lynnette's collaboration with Ryan Chetiyawardana on their masterclass, emphasizing classic cocktail techniques and innovative approaches.Keywords: Cocktail Academy Podcast, Lynnette Marrero, mixology, bartending, Speed Rack, women in bartending, cocktail competitions, brand ambassador, Jennifer Lopez, Delola, Aplós, modern mixology, cocktail recipes, hospitality industry, New York bars, Flatiron Lounge, Dale DeGroff, Julie Reiner, Sasha Petraske, functional spirits, masterclass, Ryan Chetiyawardana.Connect with Us:Follow Lynnette Marrero on Instagram or her website to stay updated with her latest projects.Follow Us on Instagram, Tiktok or FacebookEnjoyed this episode? Don't forget to rate, review, and subscribe to The Cocktail Academy Podcast on Apple Podcasts. Share your favorite moments from this episode on social media using #CocktailAcademyPodcast! Hosted on Acast. See acast.com/privacy for more information.

It was great to finally catch up with Kevin; I've been chasing him to come on the podcast since earlier this year, when I read “Roundbuilding” a book he co-wrote with Daniel Waddy on the technique of making rounds of cocktails as quickly and efficiently as possible, so they can all be served at the same time and to the same quality (link to buy below). Kevin opened London bartender's bar Satan's Whiskers a decade ago after a stratospheric career at Jonathan Downey's Match Bar / Rushmore Group that saw him become Group Bars Director, presiding over the bars and training staff alongside luminaries like Dick Bradsell, Dale de Groff and Sasha Petraske. We talk about what's happened to speed and efficiency, modern bar trends like the “Scandi' no-garnish trend you see a lot in London, why jiggers aren't magical, and a whole bunch more. Give it a listen - and make sure you get the book!Satan's Whiskers IG: https://www.instagram.com/satans_whiskers/?hl=enBuy Roundbuilding: https://www.amazon.com/Roundbuilding-Daniel-Waddy/dp/139993693X Get in touch with Duff!Podcast business enquiries: consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk about OTHER things than their prepared speaking points or their new thing, whatever that is, for a few hours. They need to be able to hang. Oh, and we won't supply prepared or sample questions, or listener or “reach” stats, either.) Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, brand creation and repositioning: philip@liquidsolutions.org Philip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Facebook: facebook.com Old Duff Genever on X/Twitter: https://twitter.com/oldduffgenever?lang=en www.oldduffgenever.com...

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

We chat with CEO and Founder of LiveWire, Aaron Polsky, who shares stories of his early days bartending in NYC, his road to creating craft, canned cocktails and the lessons he learned from Sasha Petraske. We then sneak under the bleachers to meet up with Brooklyn high school sweethearts, The Rizzos. The quartet, known for their garage rock and 1950's-inflected sound that makes you wanna dance, gives us a live in-studio performance from their latest EP, "No Parents, No Rules 2: Beneath The Planet of No Rules.”Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Grab your glass and let's raise a toast for this week's special guest Michael Tipps, master mixologist and expert from the hit TV show "Bar Rescue," as he and our humble host Panini Pete pop some bottles and serve up some sensational soundbytes that will be a handcrafted cocktail for your ears. With over 26 years of experience in the hospitality world throughout hotels, restaurants, bars and nightclubs - our guy Michael has done it all, from tending bar to managing some of the country's biggest and best venues. His story starts in South Florida, where he quickly rose through the ranks in an assortment of front of house positions in the food and libation game, but young Michael had his sights set on the capital of the culinary world: New York City. At the tender age of 19, he packed up and headed to the Big Apple, eventually landing a grand gig behind the bar at the prestigious Tribeca Grand Hotel. Through hard work and his inherent skills and unique abilities, this wunderkind was whisked into a plum managerial role - not an easy feat for someone so young - and he wowed the brass by creating and implementing multiple food and beverage programs that increased revenue while decreasing costs ... but without sacrificing quality. His innovations in improving guest services and getting greater returns from his staff are tremendous tips that shouldn't be missed. And, of course, he then heads to "Bar Rescue," but his champagne dreams of TV stardom and fame turn to warm beer realities after he has to leave the show. Down and out, he's not too proud to admit he had to beg for bar and hosting jobs for pennies on the dollar to try to get back on his feet. But, our boy Michael ain't a quitter - and through hard work and getting his hands dirty, he's got up out of the gastro gutter and slugged his way back to being the best and brightest in the bartending business. He maneuvered his way into the "Mixology" craze through the help and guidance of Sasha Petraske (of Milk & Honey fame, of course) and used his sharp mind and hardworking hands to bring the class back to the classic cocktail. Now, he travels all over the country, sharing his wisdom as a consultant to help every eatery he can find ways to construct captivating culinary and cocktail creations while also building a better sense of how to serve their community better. The shots of savvy suggestions he serves about entrepreneurial spirit, investing intentionally, and the art of serving will have you clamoring for one more round before the podcast hits last call. And, don't worry - you won't need a chaser for this week's episode: from start to finish, it goes down smooth and sweet. Here's cheers!   Connect with Michael: Instagram Invictus Hospitality Connect with Pete: Instagram, Facebook, Twitter, TikTok, The MessLords, PRFOUNDATION Pete's Restaurants: PaniniPetes, SunsetPointe, Ed'sSeafoodShed, Squidink,

In this first portion of a two-part interview with Eamon Rockey, creator of Rockey's Botanical Liqueur, some of the topics we discuss include: How Eamon's childhood working in kitchens in Hattiesburg, Mississippi propelled him to the Culinary Institute of America and then into some of the hottest fine dining establishments in New York City. What it was like to take the cocktail program at the legendary 11 Madison Park and completely standardize its cocktail program by deconstructing ingredients and thinking like a chef. How to make a completely virgin spin on Milk punch that can be paired with any base spirit a guest might desire. Why milk punch can (and perhaps should more often) be approached as a cocktail technique or process, rather than a recipe unto itself What to say when Sasha Petraske of Milk & Honey asks you how you make simple syrup And much, much more This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life. Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

On this episode of THE COCKTAIL GURU PODCAST, brought to you by Hendrick's Gin, Lucinda Sterling—bartender, bar owner, and longtime managing partner at Sasha Petraske's much-loved Middle Branch in Midtown Manhattan—talks balancing life behind the bar with life as a mother with hosts Jonathan & Jeffrey Pogash. THE COCKTAIL GURU PODCAST is produced by 1st Reel Entertainment and distributed by Anchor.FM and EatsDrinksTV a service of the Center for Culinary Culture—Home of The Cocktail Collection, and is available wherever fine podcasts can be heard. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/thecocktailgurupodcast/message Support this podcast: https://anchor.fm/thecocktailgurupodcast/support

The guys check out a "new era" drink invented by Sasha Petraske and Sam Ross in 2007. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week Laura and Vanessa are sharing two biographies! Follow along as we learn about moonshiner Popcorn Sutton and Sasha Petraske, who was credited with inventing modern cocktail culture! If you enjoyed this episode, be sure to subscribe, rate, & review.   Music credit: 'Booze and Blues' by Ma Rainey.

Internet memes may have invaded our brains but they brought back the Aviation too.It was the early 2000s and cocktail bars were taking off along with a crazy little idea called the internet. People from all over the world were making funny gifs, pictures and sayings while in the east village Sasha Petraske opened a tiny little bar with no sign called Milk & Honey. As one grew it fed off the other one to spread ideas, methods, fads, crazes and all sorts of notions until the cocktail bar as we know it today took shape. Special guests this week are Tom Richter of Tomr’s Tonic, Greg Boehm of Cocktail Kingdom and Eileen Fisher of Hotaling & Co.Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!Back Bar is Powered by Simplecast.  

The dream of hosting a party every night playing the hippest music and pouring the perfect cocktail usually strikes someone after they've spent a few years toiling in the hospitality industry. Alexander was no different. His experiences prepared him well to deal with the pressures and restrictions put on a bar owner today in the age of COVID. As a 5-year-old, Alexander created a detailed floor plan of a bar complete with handicap bathrooms. So, after spending time working with some of the best in the industry including the legendary Sasha Petraske, father of the craft cocktail movement, Alexander found his way to come home to upstate New York and build the bar he dreamed as a child. Alexander Strauss' journey had so many wonderful stories, we had to put a bonus track only available on the RL&L website. It details the path of the early years that brought him to the Night Owl in Saratoga Springs. The Night Owl – Saratoga Springs Sasha Petraske- Wikipedia Tao Beach – Las Vegas   Music; Hedge Your Bets – Track Tribe

Aaron Polsky is an innovator, award-winning bartender, influencer, musician, and entrepreneur. He is renowned for his creative cocktail programs that demonstrate a reverence for the classics while showing an affinity for the modern. He began his hospitality career in New York City at the age of 1 while working for Thomas Keller at Bouchon Bakery and as a host at the acclaimed Milk & Honey. He then went on to work at White Star, where he began to train behind the bar with renowned barman and mentor, Sasha Petraske. Aaron is the Founder of LiveWire Drinks, a line of cocktails by exceptional bartenders packaged and sold in cans. LiveWire serves as a platform that bartenders use to reach their fans and future fans worldwide. In this episode… Bartenders are great at what they do and they make their customers' experiences better with each drink that they make. But while some of them have become famous for their bartending skills, they don't always get the right compensation for their work and their achievements. Experiencing this problem first hand, Aaron Polsky decided to do something about it. He founded LiveWireand his company sets the stage for craft RTD cocktails.  In this episode of the Alexi Cashen Podcast, Aaron Polsky, Founder of LiveWire, talks about how he became a bartender and how his career in the alcoholic beverage industry has evolved through the years. He highlights the common struggles of bartenders and why he decided to start LiveWire. He also shares how LiveWire serves as a platform for bartenders and his advice for those who want to start a business in the industry.

21世纪初，纽约的鸡尾酒吧中涌现出一批新生力量。这些吧台后的先驱们复活了禁酒令之前的古老配方，将海外的冷门原料重新带回酒架。萨沙·佩特拉斯克（Sasha Petraske）是这波新浪潮中的一位旗手，这位传奇调酒师和他的隐藏式酒吧Milk & Honey，将鸡尾酒这曾经并不受重视的饮料，带回流行的前沿。 2015年，佩特拉斯克因病去世，享年42岁。如今，手工鸡尾酒（Craft Cocktail）的种子已经生根发芽，并且仍在向全世界蔓延。本集节目，我们将与新近出版的佩特拉斯克的未竟遗作《复古鸡尾酒：萨沙的调酒哲学》中文译者Joseph，一起聊聊发生在20年前的这场鸡尾酒革命，以及这些开拓者们的努力，如何重新塑造了如今整个酒水行业。 微信搜索bgsyxzs加入听众交流群，欢迎您参与互动。 【主持】 戴鸿靖（微信公众号：佛门太闲） 钱老板（微信公众号：酒壶和点唱机） 【嘉宾】 Joseph（微信公号：调逗 / Slow Bar – 上海） [04:15] 为什么怀念萨沙·佩特拉斯克 [07:20] 鸡尾酒的文艺复兴是恢复被禁酒令中断的传统 [10:30] 热带风情的提基鸡尾酒 [14:45] 1980年代的萌芽 [19:45] 把老原料带回吧台 [30:35] 为什么要追求传统复古 [42:00] 告别革命的年代和新的消费趋势 [47:05] 全球活力塑造鸡尾酒名城 [56:55] 调酒师也是一种产品经理 【本集酒单】 盘尼西林 Penicillin 波士利口酒 Bols 味美思 Vermouth 阿玛罗 Amaro 苦精 Bitter 查特 Chartreuse 荷式金酒 Genever / Dutch Gin 提基 Tiki 蓝色夏威夷 Blue Hawaii 长岛冰茶 Long Island Ice Tea 意式浓缩咖啡马天尼 Espresso Martini B52 Russian Spring Punch Bramble 老式鸡尾酒 Old Fashioned 飞行 Aviation 黑樱桃利口酒 Maraschino 紫罗兰利口酒 Violet Liqueur 费氏兄弟苦精 Fee Brothers 六号橙味苦精 Regan's No.6 裴乔氏苦精 Peychaud 萨泽拉克 Sazerac 安高天那 Angostura 比特储斯 The Bitter Truth 培根老式鸡尾酒 Benton's Old-Fashioned 黑麦威士忌 Rye Whiskey 苹果白兰地 Applejack 汤米玛格丽塔 Tommy's Margarita 特其拉 Tequila 梅斯卡尔 Mezcal 遗言 Last Word 蜜蜂膝盖 Bee's Knees 【本集人名】 萨沙·佩特拉斯科 Sasha Petraske 萨姆·罗斯 Sam Ross 迪克·布拉德赛尔 Dick Bradsell 戴尔·狄格罗夫 Dale Degroff 杰瑞·托马斯 Jerry Thomas 加里·里根 Gary Regan 上田和男 【本集酒吧】 Milk & Honey – 纽约 Attaboy – 纽约 Pegu Club – 纽约 Flatiron Lounge – 纽约 The Rainbow Room – 纽约 The Aviary – 芝加哥 Death & Co. – 纽约 Dante – 纽约 Sober Company – 上海 Angel's Share – 纽约 Employee's Only – 纽约 【音乐】 Strawberry Fields Forever (The Beatles, Magical Mystery Tour) New York（Cat Power, Jukebox） 【logo设计】杨文骥 【后期制作】Nikko 【制作总监】王若弛 【节目助理】猫老师 【收听方式】 推荐您使用Apple播客、Spotify、小宇宙App或任意安卓播客客户端订阅收听《杯弓舌瘾》，也可通过网易云音乐、喜马拉雅、蜻蜓FM和荔枝FM收听。 【本节目由JustPod出品】 【互动方式】 商务合作：contact@justpod.fm 微博@杯弓舌瘾TipsyProof 微信公众号：杯弓舌瘾 微博@播客一下 微信公众号：播客一下

As Phaidon’s Executive Commissioning Editor, Food & Drink, Emily Takoudes has been integral in publishing some of the most influential gastronomy works of the last decade, including Regarding Cocktails by Sasha Petraske and Jeremy Fox’s On Vegetables. She’s also been vital in shepherding our very first book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music, to bookshelves across the globe. Emily sits down with us to discuss her illustrious career, and shares what it’s like to work with best-selling novelists, award-winning chefs, a U.S. president and even an odd trio of food-and-music podcasters. We stretch back to 2012 to pull a spirited in-studio performance from our archives by Dragonette. The Canadian electropoppers dropped their Toronto restaurant tips on us, and also played their hit song, “Pick Up the Phone.” Dragonette just recently released their first track in two years. It’s a cover of the Sam Roberts Band song, “We’re All in This Together.”Snacky Tunes is powered by Simplecast.

Your hosts are joined by Greg's friend and ex-roommate Taylor to discuss a funeral-focused episode following the death of Annie's mother. Everyone in town is invited to the Camdens' house for one hell of a wake, which unexpectedly leads to nonsensical comedic bits about the pitfalls of bigamy. Meanwhile, we uncover some interesting details about Ruthie's former lives as Simon continues to pursue basic bitch theology questions at every possible turn. Mary and Jeff finally break up and then fuck with Matt extensively.This week's cocktail:Gordon's Breakfast (credit to the late great Sasha Petraske)2 oz dry London gin (your hosts prefer Beefeater or Plymouth)6 lime wedges¾ oz simple syrup3 thin cucumber slices4 dashes of Cholula hot sauce2 dashes of Worcestershire sauceSalt and PepperShake all ingredients with ice and serve unstrained like a Pimm's cup.

Quarantined at home and missing your favorite cocktail bar? Confused on how to date or dress like a gentleman while social distancing? To help to keep you guys in good spirits in these ‘quarantimes’, I’ve brought Georgette Moger-Petraske on the the show. Georgette is a style, travel and spirits writer whose work has appeared in Wine Enthusiast, Departures, Imbibe and Edible magazines. Her best-selling book, the liquid memoir, 'Regarding Cocktails' (Phaidon), is a recipe guide and celebration of her late husband, visionary bartender Sasha Petraske's legacy in spirits and cocktails. In our chat, Georgette recounts her love story with Sasha, and her inspiration for finishing the book where Sasha left off. We reflect on Sasha’s rules of gentlemen’s decorum and Georgette offers up some clever tips and hacks for how to stock your home bar, how to live well, and show up for your dates – even while marooned at home. 'Regarding Cocktails' is available now from Phaidon Press or your favorite bookseller. Find Georgette at georgettemoger.com or on Instagram @georgettelillianmp For full shownotes, head to atelierwrede.com/23 Need some help setting up your space during quarantine? Book a design action plan with me at atelierwrede.com/arrived. (Don't worry, we meet on Zoom!)

The guys talk about the Gold Rush, made of bourbon, lemon juice and honey syrup, or “Runny Honey,” honey mixed with hot water to loosen that amazing sweetener right up! It’s a necessary step, otherwise your honey hides in the jigger. Try a 2:1 ratio water to honey and see if you like the consistency of it. Ben talks over his first Gold Rush after a lifetime of being a vodka soda drinker. He credits it as a gateway into the fantastic world of cocktails. It’s a simple drink and isn’t simple always exceptional! It’s creation is relatively new, invented at the legendary Milk and Honey bar on the lower east side of Manhattan in 2001 by a gentleman named T.J. Siegel. Milk and Honey was responsible for the revival of craft cocktails in this century, the drinks coming out that bar were extraordinary. Sasha Petraske, rest in peace, a titan of the bartending world, was the visionary behind Milk and Honey. Kim talks about his mentor reflecting on the impact of phenomenon Sasha Petraske on the world of craft cocktails and learned from the man himself, so the legend grew and the reality matched it. His wife Georgette Moger-Petraske, wrote a cocktail book, “Regarding Cocktails,” to honor her late husband. And before Sasha it was Dale DeGroff and the Rainbow Room, blazing the trail for cocktails. Honey, lemon, bourbon, please! A modern timeless cocktail.

Peter Nevenglosky, co-founder of Avuá Cachaça discusses the category of Cachaça and it’s rich history, how he got involved in this Brazilian spirit, and how a little known cocktail legend named Sasha Petraske of Milk & Honey was the first to give this little brand a leg up.  This week's cocktail recipe is the Pan Am cocktail created by Cervantes Ramirez from Milk & Honey in New York City. Pan Am by Cervantes Ramirez 1oz Avuá Amburana 1 oz Dry Vermouth 1 oz Dry Curaçao orange twist   Add ingredients and ice to a mixing glass, stir until well chilled, strain into a rocks glass over ice. Swipe rim of glass with orange peel, squeeze, and drop into the glass.   Avuá Cachaça Links:Website Instagram Twitter   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

Aussie Sam Ross has been climbing the ranks in the New York bar scene since his Dad bought him a one-way ticket there from Melbourne in 2004. He spent years learning from the late great Sasha Petraske at Milk & Honey before he and Michael McIlroy re-christened it as Attaboy in 2012. Since then, they've opened an Attaboy in Nashville and a new venue - Diamond Reef - that's making similarly outstanding drinks in Brooklyn. Then, we chat to the newest Head Bartender at The American Bar at the Savoy Hotel in London: Maxim Schulte. Maxim is only 28 years old, was born in Hamburg and has worked in bars all across the world - from Bangkok to Hong Kong and Saudi Arabia. At such a young age, he's already won the Beefeater MIXLDN competition with his cocktail, 'The Stack of Fortune', and is only the 11th person to head up the The American Bar in its 125-year history. Resources, bars and products mentioned: Attaboy New York & Nashville Diamond Reef New York The Dorsey Las Vegas Bartender's Choice Vol. 2 smartphone app Key points: 03:50 What Sam is up to in Vegas 07:00 Training bartenders 09:10 Sam's move to New York 15:30 Sasha Petraske 19:40 The return of the classics 22:30 Opening Attaboy 26:50 New York vs Nashville vs Las Vegas 32:40 The Pencillin - issues with CCA 35:00 The Bartender's Choice app 37:40 Tips for running a successful bar 42:28 The Free Pour Five with Maxim Schulte

För andra gången ger vi oss på att försöka beskriva en av världens stora barlegender och den här gången nöjer vi oss inte med att hoppa över engelska kanalen, vi beger oss hela vägen över Atlanten till New York. Det är alltså skaparen av Milk & Honey och därigenom hela ground zero för hela cocktailrenässansen Sasha Petraske vi ger oss på att försöka beskriva. Vi pratar om lärljungarna, Sashas komplicerade förhållande till Cynar och självklart alla fantastiska cocktails som på mindre än 15 år blivit stapevaror på barer i alla världens fem hörn. instagram.com/cocktailpodden cocktailpodden@gmail.com

Detroit's favorite son Marlowe Johnson takes the hotseat on top of the Hotel Monteloeone in New Orleans for this on location edition of Behind the Bar. Marlowe might only be twenty-five but he speaks with a wisdom beyond his years and has already accomplished more than most do in a 30 year career...but that's not slowing him down. A great conversation with a really driven pro.

Welcome to our first studio interview on the Bit by a Fox Podcast. It's a special one. This week I spoke with Georgette Moger-Petraske, author of Regarding Cocktails, the book she was to write with her late husband Sasha Petraske, the legendary bartender who helped to kick off the cocktail revival nearly 18 years ago with his iconic NYC bar Milk & Honey. I spoke with Georgette about her story, how she met Sasha, her husband’s legacy, his iconic bar Milk & Honey, and how Regarding Cocktails is a tribute to him as a man and also a love letter to all he contributed to the cocktail world. This Week's Recipe: Gin & It - served up in a coupe glass 2 oz Gin 1 oz Sweet Vermouth garnish: lemon twist Stir the gin and vermouth in an ice-filled mixing glass until sufficiently chilled. Strain into an chilled coupe glass. Twist the lemon peel over the glass to extract the oils. Then garnish the drink with the twist. links:  Regarding Cocktails   Bit by a Fox: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ music: https://www.humanworldwide.com

On this week’s episode, we chat with two awesome gentlemen: Sebastien Derbomez, U.S. Monkey Shoulder Ambassador and Sam Ross of the newly opened Diamond Reef in Bed-Stuy, Brooklyn. It is Bartender Journey Podcast # 205! Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. Sam Ross who was one of original bartenders at Milk and Honey who worked under Sasha Petraske, (Sasha’s name has been coming up so often on the show lately, and as you probably know, he left us way too early, but his inspiration lives on through the industry. )Monkey Shoulder invited us to a press event at Diamond Reef while it was in pre-opening phase. (Official opening: March 1, 2017)  Diamond Reef is a project from the Attaboy team, owners Sam Ross and Michael McIlroy and bartender Dan Greembaum and the first of three new spots scheduled to open this year. If you don’ t know aobut Attaboy..Sasha Petraske opened its predecessor, the original Milk & Honey bar on Eldrich Street in the Lower East side neighborhood of Manhattan on December 31, 1999.  It was an iconic bar, inspiriting an entire industry. Cocktail of the Week:Monkey Jam Sour2 oz Monkey Shoulder Scotch Whiskey1 oz Freshly Squeezed Lemon Juiceo½ oz Simple Syrup2 Bar Spoons JamDash Orange Bitters Shake well with ice.  Double strain into a Collins Glass filled with fresh ice.  Top with a little club soda.  Stir.  Express oils from orange twist into glass.  Add twist to glass. Book of the Week:This week's book and review comes to us from Hazel Alvarado (who helps me out so much on the show.) Malt Whisky Yearbook 2017: The Facts, the People, the News, the Stories by Ingvar RondeThe Malt Whisky Yearbook is published annually and contains current information on 400+ whisky distilleries around the world, whisky shops, whisky websites and new bottlings. Part reference guide, part Industry commentary, this 12th edition includes chapter such as “Watch Out! The Millenials Are Coming”, “Global Giant – Diageo, the First20 Years” and “Whisky Pricing – the Elephant in the Room”. Its paperback format featuring concise distillery summaries, tasting notes on choice expressions and current industry statistics makes it a  perfect addition to your spirited reading library! Toast of the Week:May you live all the days of your life. CheersGet Involved!Share a suggested book or Cocktail of the WeekWrite a guest blog post.  It could be about your local cocktail scene, or your bar, or a trip you’ve been on.Reach us on our Contact Us page!Tell a FriendTell a Stranger Leave  us a review on iTunes and give stars!  (5 Stars is the most!)You can leave ratings and reviews right from your iPhone...just go into the podcast app and use the search function on the bottom to find Bartender Journey.  Click on the purple Bartender Journey icon, then/ "Reviews"/ "Write a Review"Shout out:  Thank you Barback Jedi for the 5 star review: "Excellent focus on cocktail and spirit education Hey Brian. Big fan of the show! Loved seeing it evolve over the last couple of years. It was a huge help to me when I got started. Thanks for doing it. "

Dinah Sanders (@MetaGrrrl (https://twitter.com/MetaGrrrl) on Twitter The Art of the Shim (http://www.artoftheshim.com) by Dinah Sanders bibulo.us (http://www.bibulo.us) Sherry Cocktails Are Your New Secret Weapon (http://www.esquire.com/food-drink/drinks/a34971/sherry-cocktail-recipes-dave-wondrich/) by David Wondrich Bamboo recipe (http://www.saveur.com/article/Recipes/Bamboo-Cocktail) at Saveur Bamboo recipe (http://www.liquor.com/recipes/bamboo/#gs.8mz_Wno) at Liquor.com Bamboo recipe (http://punchdrink.com/recipes/bamboo/) at Punch "Perfect" Bamboo recipe (http://www.esquire.com/food-drink/drinks/recipes/a20454/perfect-bamboo-sherry-cocktail-tavern-road-boston-15202934/) at Esquire Cocktail: The Drinks Bible for the 21st Century (https://www.amazon.com/Cocktail-Drinks-Bible-21st-Century/dp/0670880221) by Paul Harrington Rosemary Gray (https://www.rosemarysgray.com) Sherryfest (http://www.sherryfest.com) Sac'Resine vermouth (http://www.htvermouth.com/products/sac-resine) Four Pillars gin (https://www.fourpillarsgin.com.au) John Cameron Mitchell cocktail (https://caskstrength.wordpress.com/2010/02/18/john-cameron-mitchell-my-new-favorite-cocktail-and-the-john-cameron-mitchell-cocktail/) at Cask Strength Adonis recipe (http://imbibemagazine.com/adonis-recipe/) at Imbibe Adonis recipe (http://punchdrink.com/recipes/adonis/) at Punch Cocchi Dopo Teatro Vermouth Amaro (http://www.cocchi.it/en/wines/dopo-teatro-vermouth-amaro/) Alessio Vermouth Chinato (http://www.tempusfugitspirits.com/alessio-vermouth-chinato) The Proper Pour (https://www.facebook.com/properpour/) in Denver Brass Tacks (http://www.brasstackssf.com) in San Francisco The Cocktails of Brass Tacks in San Francisco (http://www.alcademics.com/2013/09/a-look-at-brass-tacks-in-san-francisco.html) (including the Knife in the Water) at Alcedemics Elemental Cocktails app (https://itunes.apple.com/us/app/elemental-cocktails-for-cocktail/id1089182183?mt=8) on iTunes Hotel Monteleone (http://www.hotelmonteleone.com) in New Orleans Tales of the Cocktail (https://talesofthecocktail.com) The Speakeasy (http://heritageradionetwork.org/series/the-speakeasy/) on Heritage Radio Network Regarding Cocktails review (http://www.saveur.com/sasha-petraske-regarding-cocktails-book) at Saveur Regarding Cocktails (https://www.amazon.com/Regarding-Cocktails-Sasha-Petraske/dp/0714872814) by Sasha Petraske, et al on Amazon Cocktailpunk bitters (http://cocktailpunk.com/bitters/) Morganthaler on the Brandy Old Fashioned (https://www.youtube.com/watch?v=6-ZHkZzdjBk) on YouTube Absinthe (http://absinthe.com) in San Francisco The Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass (https://www.amazon.com/Cocktail-Chronicles-Navigating-Renaissance-Jigger/dp/1940611172) by Paul Clarke on Amazon The Bar Book: Elements of Cocktail Technique (https://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X) by Jeffrey Morganthaler on Amazon How to Stir a Cocktail (https://www.youtube.com/watch?v=KCusyYyoltA) by Jim Meehan on YouTube Special Guest: Dinah Sanders.

How many times does this happen to you? You are walking down the street dressed in a sari, a man stops you, asks who you are, tells you your bar is his favorite in America and wants to open one in India? Well, it happened to Anne Frey owner of 1 Tippling Place and she is here to tell us more. 1 Tippling Place is exactly the way Anne Frey wants it to be. She planned it that way. She longed for a local of her own and now there are going to be two: one in Philadelphia and one in Mumbai. After a trip to the UK, she fell in love with its cocktail culture and thought it would do well in Philadelphia. With help from Robin Honhold, now of White Lyan, and Dave Tang, a protégé of Sasha Petraske of Milk and Honey, she created a bar worthy of its neighborhood, the über-chic Rittenhouse Square. [caption id="attachment_7754" align="alignright" width="400"] Photo source: 1 Tippling Place[/caption] Everything is freshly made – syrups, juices, bitters - and ice is hand-cut!  This constant attention to detail has been recognized by Food & Wine (24 Best Cocktail Bars in US), Roca Patron (People's Choice 100 Best Bars in America), Maxim, Chilled and Dujour magazines. (All you Vodka drinkers, don’t worry she has kept it on the menu, unlike a few snobbier places out there.) Now Anne is off to Mumbai again, after a extremely successful pop-up bar, to recreate a 1 Tippling Place in one of the busiest cities in the world. We can’t wait to hear all about it when she returns. Watch Chris Zingler of 1 Tippling Place make his Apple Bottom Gin   Where you can hear me drinking next: The Greeks have been drinking Mastiha since Hippocrates was the Surgeon General. Why is it only now that we non-Greeks are enjoying its benefits. Next time on Best Sips, George Economides not only an Oxford Grad in Advanced Quantum Mechanics and a Full Blue in Dancesport but also Co-Founder and General Manager of Mastiha World, introduces us to the spirit has been around since the 5th century BC. Are you a regular listener of the Best Sips Worldwide podcast? You can get this and all future audio files automatically downloaded to your mobile device easy. If you're on iOS, you can listen with iTunes. Android users can get it on Google Play. Or click the player to listen to just this episode. (But trust me, you'll want to subscribe!)

As a celebration of his 40th birthday, today is Chris Bostick day on SDV. A true all-star and mentor to the industry, Chris has many unexpected turns in this cinematic tale. From music to drama to hospitality, the spark of creativity and inspiration remained a constant thread. His Tex-Mex subplot drove him to connect with one of his true loves, agave and unexpectedly shaped many aspects of his career. From NY to LA, Chris' voyage perfectly prepped him to open the Austin cocktail haven Half Step with industry iconoclast Sasha Petraske. Despite the losses Chris has felt in this riveting story, his head is up and he's working on the next great project. We chat Mezcal, Phish, NY, and the realities of divorce.

Tune in as The Speakeasy celebrates its 5th anniversary with guest Lucinda Sterling!  On the precipice of opening the new Red Hook based bar, Seaborne, she and Damon chat about the late Sasha Petraske, a pioneer of the current cocktail revival and his vision when initially dreaming up the bar’s concept.  Simplicity is key!  After the break, the duo discuss Lucinda’s journey through the beverage industry and more details on the opening of Seaborne.

We get a lesson on making Caipirinha cocktails from owner of Leblon Cachaça, Steve Luttmann!

Cachaça is the national spirit of Brazil and the base spirit for the Caipirinha cocktail.  Find the Caipirinha recipe below. Also, we pay tribute to Sasha Petraske, who left us way too soon and left a hole in the Bartending community.  Quoting from the New York Times article about Sasha's passing, "Mr. Petraske’s role in the modern cocktail revival is difficult to overstate."

Mix up a Classic Daiquiri with the recipe below and join us on August 31, 2015 at 9pm (you local time), as we raise a glass to Sasha Petraske, founder of Milk & Honey and inspiration to a generation of Bartenders. 
Listen to the Bartender Journey Podcast # 124 with the player below, or subscribe on iTunes or Stitcher radio.
 Classic Daiquiri Recipe:
 2 oz Silver Rum
 1 oz Fresh Lime Juice
 3/4 oz Simple Syrup
 Shake with ice.  Double Strain into a chilled coupe glass.   Leblon Caipirinha Recipe: 2 oz Leblon Cachaça 1/2  a lime, cut into wedges 2 tsp Superfine sugar or 1 oz Simple syrup Muddle the lime and sugar in a shaker. Fill the shaker with ice and add Leblon Cachaça. Shake well and serve in a rocks glass. Garnish with a lime wedge. View the Hey Bartender movie by becoming a member of Amazon Prime.

This week on The Speakeasy, host Damon Boelte welcomes Jim Kearns, bar director at Play, a new cafe and cocktail restaurant opening next to the Museum of Sex in New York City. Jim got his bartending start at Balthazar, and quickly progressed to working with some of NYC’s finest including Sasha Petraske and Audrey Sanders at places such as Double Seven, Pegu Club, Death & Co., Freemans and the NoMad. On today’s episode, Jim talks about formulating a new cocktail menu for Play, and finding new ways to incorporate a bar into the Museum of Sex. This program has been sponsored by Fairway Market. “We’re going from linear classic cocktails down to molecular, weird, and unique stuff. The menu is divided into three groups of eight cocktails. If you direct people to stuff on the menu, they digest it much better.” [13:17] “I love the ability to tweak boundaries and work with peoples’ heads. This place, I hope, will do just that.” [30:45] — Jim Kearns on The Speakeasy

Giuseppe Gonzalez joins Damon Boelte for a raunchy, raw and real episode of The Speakeasy. Giuseppe was the head bartender at Julie Reiner’s well-known Flatiron Lounge and her more recent Brooklyn endeavor, Clover Club. Gonzalez also worked as lead barman at Sasha Petraske’s project in Long Island City, Dutch Kills, where he mixed classically-based cocktails in 19th century saloon-style digs. Since then, he’s opened Painkiller, one of the best tiki bars in the country, and plans on opening Golden Cadillac in the East Village soon. Tune in for some honest insights into what it takes to open a bar in New York City and listen in for a special studio bomb from Steve Schneider. This program was sponsored by Roberta’s “My dream bar is a shitty bar. It’s a bar that was made by people without contractors, architects or designers.” [07:00] “You should not be invested in what a guest drinks. You should not care. There should be a certain degree of creativity and ownership – but long story short – if somebody wants a vodka soda and bitters don’t try to sell them an Old Fashioned. What people drink is personal and what they need at the time.” [18:00] –Giuseppe Gonzalez on The Speakeasy

Oh Gosh! TV pays another visit to The Varnish in Downtown LA. Located behind a door at the back of famous restaurant Cole's, The Varnish is a speakeasy-style venture from New York bar supremo Sasha Petraske. Today bar manager Eric Alperin makes us their version of the delicious Queen's Park Swizzle.

Oh Gosh! TV begins a tour of West Coast bars at The Varnish in Downtown LA. Located behind a door at the back of famous restaurant Cole's, The Varnish is a speakeasy-style venture from New York bar supremo Sasha Petraske. Pull up a stool with bar manager Eric Alperin for a chat, and a classic Brooklyn cocktail.