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2 episodes with shannon mustipher
2 episodes with shannon mustipher
2 episodes with shannon mustipher
2 episodes with shannon mustipher
2 episodes with shannon mustipher
2 episodes with shannon mustipher
Shannon Mustipher, VP of Brands and Trade Development at Privateer Rum has a lot on her mind when it comes to the state of the industry and the state of sugarcane spirits. She sits down with Greg and Damon to talk rising prices behind the bar, how they're affecting the guest experience, and what operators can and should do to stay welcoming in uncertain times. Then, they dive into rum, and discuss the state of the union when it comes to this “outlaw spirit”Plus, Greg is back from LA! He shines his new sunshiney demeanor on the striking workers at New York's Alamo theatres, and suggests some moves movie fans can use to stand in solidarity.Follow Shannon on Instagram at @shannonmustipherLove 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, video podcasts, access to pre-sales and drink recipes from all our guests. 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.Don't forget to click SUBSCRIBE and RATE the show if you can.
The renowned independent bottler Raising Glasses has teamed up with Shannon Mustipher and The Rum Champion to create a historic, groundbreaking blend of rums from across the globe. This collaboration, named Full Circle, marks the first time in history that rums from eight (8) different countries spanning five (5) continents have been united in one bottle. Even more remarkably, it is the first-ever rum blend featuring components from Privateer Rum and Madeira's O Reizinho distillery. - Barbados - Ghana - Guyana - Jamaica - Madiera - Thailand - Trinidad - USA This is a milestone in the rum world, celebrating global rum-making traditions like never before. Stay tuned for updates—you won't want to miss your chance to secure this one-of-a-kind release.
In this episode, we sit down with Shannon Mustipher, a celebrated mixologist, spirits educator, and author, to dive deep into the world of Tiki cocktails. Shannon has become a leading voice in the industry, known for her innovative approach and deep appreciation for the cultural heritage of Tiki drinks.Join us as we explore the history and evolution of Tiki culture, from its origins to its modern resurgence. Shannon shares her insights into the foundational elements of Tiki cocktails, the stories behind the iconic drinks, and how the Tiki movement has transformed over the years.We also delve into Shannon's favorite Tiki spots today, uncovering hidden gems and must-visit locales that continue to celebrate and innovate within the Tiki and tropical cocktail tradition. Resources:Visit Shannon's website for information about her, her services/classes, etc.Take a peek at her book, Tiki: Modern Tropical Cocktails.Follow Shannon on Instagram.
This episode features a conversation with Shannon Mustipher, consultant, spirits educator, and author of the excellent cocktail book, Tiki: Modern Tropical Cocktails. During our interview we talk about how her first job at a coffee shop prepared her for a life behind the bar, her experience developing rum brands, and the unique way her book came together.Shannon's WebsiteShannon's Instagramhttps://www.johndebary.com/@jnd3001 on IG and TikTokTheme music is "Space Jazz"Kevin MacLeod (incompetech.com) Hosted on Acast. See acast.com/privacy for more information.
The Daiquiri is an undisputed champion of the cocktail world, and its simple formula not only offers the promise of a complex character, but it's a great starting point for endless exploration. For this episode, we take a deep dive into all things Daiquiri with a roundtable discussion including some of today's top Daiquiri practitioners: Joshua Ibañez, bar manager at Rumba in Seattle and an Imbibe 75 alum; Shannon Mustipher, another Imbibe 75 alumnus and author of Tiki: Modern Tropical Cocktails; and Garret Richard, co-author (with Ben Schaffer) of Tropical Standard, and bar manager at Sunken Harbor Club in Brooklyn.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.
Shannon, a Charleston native, is a powerhouse: an artist who left art due to its restrictions, a New York City bartender who championed rum when no-one cared about it (spoiler: a lot of people still don't care), the award-winning author of "Tiki: Modern Tropical Cocktails" and a consultant and ambassador for brands including Denizen Rum, Privateer Rum and Myrtle Bank rum. We sat down in the back room of Porchlight bar in NYC over quite a few rums to talk brand creation, just how crucial the Myrtle Bank hotel was in building "Brand Jamaica", her role in creating their rum brand, drinking the excellent Privateer Rum, and the whole coming-to-NYC-and-winding-up-bartending experience for someone who wanted to be an artist (and who, if you ask me, still is). Enjoy! Shannon on IG: https://www.instagram.com/shannonmustipher/Shannon's website: https://www.shannonmustipher.com/Myrtle Bank Rum: https://www.myrtlebankrum.com/ 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, 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, 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: https://twitter.com/oldduff...
It's Happy Hour! In this episode Matthew presents a cocktail by Shannon Mustipher called the Parasol. It's a stellar riff on the Daiquiri perfect for sipping while dreaming of sunny days. Meanwhile Ben is presenting the classic Champagne Cocktail. It's simple, bubbly and bracing. They also plan to make music inspired cocktails and give advice on original gift ideas. Recipes below.Parasol2 oz White Rum3/4 oz Lime Juice3/4 oz Banana Liqueur1/2 oz Pineapple JuiceGrated NutmegShake all ingredients in a cocktail shaker with ice and pour into a coupe. Garnish with grated nutmeg.Champagne Cocktail3/4 oz CognacSugar cubeAngostura Bitters4 oz ChampagneLemon twistAdd the sugar cube to bottom of a champagne flute. Saturate the sugar cube with bitters. Add Cognac and top with champagne. Add lemon twist for garnish.
Season Finale Part 1, on location at Tales of the Cocktail in New Orleans. This is going to be fun, coming up on the cocktail guru podcast is a special 2 part season finale recorded live at the Tales of the Cocktail conference in the Big easy. Join us for part 1 with guests: Aleka Ross, Dickie Brennon, Stuart Baxter, Shannon Mustipher, Matt Argenti, Jackie Summers, Anna Mains and more! 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. --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/support
We're back with another conversation about the hospitality industry that we all know and love, this time with two industry powerhouses: Shannon Mustipher and Erika Flowers. We discuss the idea of "pipelines," including how we enter the industry, find our path within it, and make the most out of what it has to offer.
For those of us in the northern hemisphere, the dog days of summer are officially here. And if you're like us, that means it's the perfect time of the year for tasty rum cocktails that don't require much effort to make. So with that in mind, we picked out a handful of our favorite "lazy" recipes we've been experimenting with lately and walked each other through making them.Some are variations on classics, some are riffs on recipes from talented bartenders, and some are just, well...their own kind of thing altogether. But they all have one thing in common—they're simple enough for cocktail amateurs like us to (usually) not screw them up.Recipes are included below.Give 'em a whirl and email host@rumcast.com to let us know what you think! This episode is sponsored by independent bottler Raising Glasses. To check out (and order) their latest releases, visit their website: https://raisingglasses.com/........RecipesCorn and Oil with a Twist:2 oz aged Barbados rum (43-46% ABV recommended)1/2 oz JTD Velvet Falernum (or a touch less if you want it less sweet)Hefty dropperful of Bittermens 'Elemakule Tiki bittersCombine everything in a glass over ice and stir.Not a Ti' Punch:1.5 - 2 oz blanc Agricole or cane juice rumA dash or two of Angostura bittersOne small ice cubeCombine first two ingredients in a Glencairn. Add the small ice cube and swish it around a bit.Hat tip to Colton Weinstein of Liba Spirits for this idea.Willis's Punch:1oz Wray & Nephew Overproof or Rum Fire2 oz pineapple juice1/4 oz simple syrup (optional, but I think it helps)Fever Tree Ginger BeerCombine first three ingredients over ice. Top with ginger beer. Give it a stir.This is a riff on Shannon Mustipher's Miss Ting cocktail. Might-Be:2 oz lightly aged/filtered rum like Havana Club 3 or Bacardi HeritageOwen's grapefruit lime soda (3/4 cup)Dash grapefruit bitters (Fee's)Barspoon or two of 1:1 simple syrupSprig of fresh mint Muddle mint with simple syrup. Add ice, rum, and bitters. Top with grapefruit lime soda.Angry Daiquiri:2 oz Havana Club 3 (or similar)3/4 oz fresh sour orange (naranja agria) juice 1/2 oz simple syrup (1.5-1 semi-rich)Combine all ingredients with ice in a cocktail shaker. Shake and strain.P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.
We cover the Isla De Pina by Shannon Mustipher.Patreon Instagram Youtube
We talk with Tiki and rum expert Shannon Mustipher! Patreon Insta PodTiki.com
In this episode, we sat down with Shannon Mustipher (rum educator, cocktail consultant, and author of Tiki: Modern Tropical Cocktails) to dive deep into the art of making modern rum cocktails. Shannon has spent the better part of a decade designing and launching many rum-focused bar programs and is known for her modern approach to cocktail making.Topics discussed include:The creative process of constructing rum cocktailsNaming cocktailsWhat she's been up to since the 2019 release of Tiki: Modern Tropical CocktailsHow to use multi-spirit split bases in recipesKnowing when to use Rum Fire vs. Wray & Nephew vs. Rum Bar OverproofRum styles that are the most challenging to work with in cocktailsHer thoughts on cocktail competitions and shows like Netflix's Drink MastersWhat is was like to appear on a recent CBS segment about rumHer favorite bar right nowAnd much more!You can find Shannon on Instagram here: https://www.instagram.com/shannonmustipher/You can find all the info on her book, Tiki: Modern Tropical Cocktails, here: https://www.rizzoliusa.com/book/9780789335548/Photo Credit: Noah Fecks - https://www.noahfecks.com/P.S. Did you know you can support The Rumcast on Patreon now and get bonus episodes, happy hours, and more? You can! Head to patreon.com/therumcast to check it out.
Hosts Bridget Albert and Julie Milroy welcome Shannon Mustipher - spirits educator, consultant, & author - Tiki: Modern Tropical Cocktails
Was it Trader Vic or Don the Beachcomber who created the best-selling tiki cocktail the Mai Tai? It's one of the great drinks debates, but no matter who came up with this recipe, we can all agree that it's delicious. On this episode of Fix Me a Drink, award-winning hosts David Wondrich and Noah Rothbaum discuss the origins of the Mai Tai, including its first write-up in print and its role in mid-century cocktail culture. For this spirited discussion, they are joined by Shannon Mustipher, an award-winning bartender and author of “Tiki: Modern Tropical Cocktails.” Mix up a Mai Tai and enjoy this new episode of Fix Me a Drink! Cheers! Mai Tai Created by Trader Vic INGREDIENTS 2 oz Jamaican rum (the older the better) 1 oz Lime juice .5 oz Orange curaçao .5 oz Orgeat syrup .25 oz Simple syrup (1 part water, 1 part sugar), optional Garnish: Lime shell and a mint sprig Glass: Double Old-Fashioned DIRECTIONS Add all of the ingredients to a shaker and fill with ice. Shake, and strain into a double Old-Fashioned glass. Garish with a lime shell and mint sprig. Fix Me a Drink is hosted by Flaviar's resident liquor experts Noah Rothbaum and David Wondrich. On each episode, the award-winning duo enjoys a delicious drink while uncovering lost liquor history, exploring modern cocktail culture and interviewing an incredible array of spirited guests. So fix yourself a drink and enjoy the show! Please drink responsibly. Podcast Editor Alex Skjong.
Thanks to my monthly patrons! Check out my page and become one today. Kelsey Ramage and Erin Hayes are the co-founders of Black Lagoon.Kelsey co-founded Trash Collective, which in part focuses on sustainability in hospitality. Check out their sustainability recipe tips. She's also worked at bars like Supernova Ballroom and Dandelyan Erin is currently the beverage director at Fairmont Century Plaza and has worked at bars like Lost Lake and Three Dots and a Dash. Check out Erin's ready-to-drink (RTD) cocktail called "Rocket Queen" from Livewire, which won best-in-show at the 2022 San Francisco World Spirits Competition.For tiki drinks, Erin recommended checking out Jeff Berry and Shannon Mustipher. You should also check out Chockie Tom of Doomersive. Tying into both Kelsey's work with Trash Collective and Erin's comments about the improved quality of RTDs, many bartenders are now turning to things like "fake lime juice". Check out Kelsey's Spotify and Erin's for their Halloween tunes.One drink you can expect at the popup is a riff on the Kingston Negroni. 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
A boozy Tiki classic, the Zombie's reputation has benefitted from ample helpings of marketing and mysticism. With a lengthy list of ingredients, it's also a drink that can seem overwhelming when viewing the recipe at first glance. In today's episode, spirits educator, author, and Tiki expert Shannon Mustipher breaks down those ingredients and teaches us how to master its preparation. Listen on (or read below) to discover Mustipher's Zombie recipe — and don't forget to subscribe! Shannon Mustipher's Zombie Recipe Ingredients- 1 1⁄2 ounces aged rum - 1 1⁄2 ounces pot still Jamaican rum - 1 ounce 151-proof rum - 6 drops absinthe - 1⁄2 ounce falernum - 1 teaspoon grenadine - 1⁄2 ounce Don's Mix - 3⁄4 ounce fresh lime juice - 1 dash of Angostura bitters Directions 1. Combine all ingredients in a shaker with cubed ice. 2. Shake until cold and strain into a Collins glass or vessel of your choice over crushed ice. 3. Garnish with mint, a lime wedge, and an orange twist. See acast.com/privacy for privacy and opt-out information.
Interested in creating opportunities and diversity in your bar? On International Women's Day, Tristan sat down with Shannon Mustipher and Alexis Brown to discuss how they develop inclusive spaces and the programs they run for marginalised communities.You must be over legal purchase age to listen.Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo.CONNECT WITH US ON: Facebook: https://www.facebook.com/DiageoBarAcademy Instagram: https://www.instagram.com/diageobarac/ See acast.com/privacy for privacy and opt-out information.
Shannon Mustipher and The Cocktail Bandits come together for a conversation about how the pandemic has affected cocktail culture, the meaning of tiki, and how they strive to make a positive impact in the beverage space. They have tips for those just starting to experiment with at-home mixology, as well as stories about extravagant bar build-outs and collections.Shannon Mustipher is a cocktail consultant, spirits educator, and the author of Tiki: Modern Tropical Cocktails. After launching a Caribbean rum-focused bar at Gladys Caribbean in 2014, she went on to found Women Who Tiki, a tropical cocktail-centric pop-up that gathers a team of women bartenders to share their talents and collaborate on creating a one-night only experience.Johnny Caldwell and Taneka Reaves comprise the dynamic duo known as the Cocktail Bandits. They promote female empowerment through advocacy for the food and beverage community through a self-titled blog, events in the Holy City and beyond, and their book, Holy Spirits! Charleston Culture Through Cocktails.HRN On Tour is powered by Simplecast.
In Episode #48, Hanna Lee and Michael Anstendig of Hanna Lee Communications chat with Lilah Raptopoulos, host of the FT Weekend Podcast, which brings the Financial Times' life & arts coverage to audio. The podcast explores today's culture, big ideas, nuanced questions and how to live a good life, and features Financial Times journalists and special guests. Lilah is also the U.S. Head of Audience Engagement for the Financial Times and writes U.S. culture stories. Lend an ear to this thoughtful and worldly journalist who shares her thoughts on: 1. How the business and economic affairs-focused Financial Times is London-based, yet reaches a global audience through about 700 journalists in 40 countries. 2. How FT Weekend revels in long-form storytelling about arts, culture, luxury, food, travel and restaurants, and how the print edition often drives podcast episodes. 3. Why she always looks at the big picture and how what interests her always fits into a broader story, or question or trend that impacts listeners and readers around the world. 4. How her FT Weekend Podcast episodes always take listeners on a trip, teach them something new, make them think and consider how they lived their lives. 5. Why she thinks industry notables, like Alice Waters, Shannon Mustipher, the Migrant Kitchen team and Overthrow Hospitality's Ravi DeRossi, are moving hospitality forward. Follow Lilah on IG and Twitter at @lilahrap. For more information on our agency, please visit www.hannaleecommunications.com. For a chance to win our agency's new book, “The Japanese Art of the Cocktail,” please email info@hannaleecommunications.com and share your favorite pitching tip from the show. Connect with hosts Hanna Lee (@hannaleeny), Michael Anstendig (@michaelanstendig) and our agency (@hannaleepr) on IG, as well as on Facebook and LinkedIn. See acast.com/privacy for privacy and opt-out information.
What do you think of when you hear the words ‘British food'? This week, to celebrate the FT Weekend Magazine's food and drink holiday special, we're digging in. Food critic Tim Hayward praises modern British cuisine and challenges his compatriots to be proud of their food culture. Our team visits one of the last standing eel and pie shops in London to explore how culinary traditions survive. Then, Lilah learns a great holiday cocktail from one of Brooklyn's best mixologists, Shannon Mustipher, author of Tiki: Modern Tropical Cocktails and the first African-American bartender to write a cocktail recipe book in 100 years. If you want a great discount on an FT subscription or a $1 month-long trial, go here: http://ft.com/weekendpodcast --------------------------Links from the episode:— Tim Hayward on how Britain overcame its culinary cringe: https://www.ft.com/content/5e718d4e-140f-4991-9dd1-2779d64732c5— Tim in this weekend's Magazine Food and Drink Special, about the merry hell of Christmas: https://www.ft.com/content/fb718958-a556-42bb-9ac9-33b394f8fc52 — The 25 best hotel bars in the world, including Lilah's recommendation: https://www.ft.com/content/a51b0215-344e-4aa0-b3b4-c5a78ddd8299— Shannon Mustipher's book, Tiki: Modern Tropical Cocktails: https://www.rizzoliusa.com/book/9780789335548/— You can explore the whole magazine issue here: https://www.ft.com/magazineShannon's cocktail: Tha God's Honest Truth, inspired by El Diablo1.75 oz Casa Dragones Tequila Blanco, 1 oz Ginger Beer (with low sugar content, like Fever-Tree), .75 oz Hisbiscus Syrup, .75 lemon Juice. Combine all but ginger beer in a shaker with ice. Shake and strain into a chilled Collins glass. Tip off with ginger beer, garnish with a lime wheel, then serve.Sorrel (Hisbiscus) Syrup500 ml water, 500 ml sugar, 2 -3 cinnamon sticks, 5 whole cloves. In a saucepan, toast the cinnamon and cloves for 2 minutes, until aromas are released. Add the water and bring to a soft boil (don't over-boil). Add the sugar, reduce to a low simmer and whisk briskly to dissolve. Add ¾ cup dried hibiscus and simmer for 30-45 minutes, until desired flavor extraction is achieved. To serve: Strain out the solids and chill prior to use.--------------------------Want to say hi? Email us at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap. Mixing and sound design by Breen Turner, with original music by Metaphor music. See acast.com/privacy for privacy and opt-out information.
What do you think of when you hear the words ‘British food'? This week, to celebrate the FT Weekend Magazine's food and drink holiday special, we're digging in. Food critic Tim Hayward praises modern British cuisine and challenges his compatriots to be proud of their food culture. Our team visits one of the last standing eel and pie shops in London to explore how culinary traditions survive. Then, Lilah learns a great holiday cocktail from one of Brooklyn's best mixologists, Shannon Mustipher, author of Tiki: Modern Tropical Cocktails and the first African-American bartender to write a cocktail recipe book in 100 years. If you want a great discount on an FT subscription or a $1 month-long trial, go here: http://ft.com/weekendpodcast --------------------------Links from the episode:— Tim Hayward on how Britain overcame its culinary cringe: https://www.ft.com/content/5e718d4e-140f-4991-9dd1-2779d64732c5— Tim in this weekend's Magazine Food and Drink Special, about the merry hell of Christmas: https://www.ft.com/content/fb718958-a556-42bb-9ac9-33b394f8fc52 — The 25 best hotel bars in the world, including Lilah's recommendation: https://www.ft.com/content/a51b0215-344e-4aa0-b3b4-c5a78ddd8299— Shannon Mustipher's book, Tiki: Modern Tropical Cocktails: https://www.rizzoliusa.com/book/9780789335548/— You can explore the whole magazine issue here: https://www.ft.com/magazineShannon's cocktail: Tha God's Honest Truth, inspired by El Diablo1.75 oz Casa Dragones Tequila Blanco, 1 oz Ginger Beer (with low sugar content, like Fever-Tree), .75 oz Hisbiscus Syrup, .75 lemon Juice. Combine all but ginger beer in a shaker with ice. Shake and strain into a chilled Collins glass. Tip off with ginger beer, garnish with a lime wheel, then serve.Sorrel (Hisbiscus) Syrup500 ml water, 500 ml sugar, 2 -3 cinnamon sticks, 5 whole cloves. In a saucepan, toast the cinnamon and cloves for 2 minutes, until aromas are released. Add the water and bring to a soft boil (don't over-boil). Add the sugar, reduce to a low simmer and whisk briskly to dissolve. Add ¾ cup dried hibiscus and simmer for 30-45 minutes, until desired flavor extraction is achieved. To serve: Strain out the solids and chill prior to use.--------------------------Want to say hi? Email us at ftweekendpodcast@ft.com. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap. Mixing and sound design by Breen Turner, with original music by Metaphor music. See acast.com/privacy for privacy and opt-out information.
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations. Plus, Shannon Mustipher gives us a taste of tiki cocktails and culture; Bianca Bosker explains the appeal of ultra-peaceful cooking shows; and we make hearty Ethiopian-Style Chickpea Stew. (Originally aired October 9, 2020.)Get the recipe for Ethiopian Chickpea Stew: https://www.177milkstreet.com/recipes/ethiopian-chickpea-stewWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors: Discover the Sleep Number 360® smart bed. Now, during the Biggest Sale of the Year, all beds are on sale. Save 50% on aNEW Limited Edition smart bed plus special financing. For a limited time only at Sleep Number stores orsleepnumber.com/MILK. See acast.com/privacy for privacy and opt-out information.
Today we are talking with Shannon Mustipher, Spirts educator and author of the book, Tiki: Modern Tropical Cocktails. We’ll get a crash course in the history of Rum, Talk about her days bartending, the future of cocktails. We’ll also talk about her book and future plans. Hosted by Joanna Sciarrino See acast.com/privacy for privacy and opt-out information.
Back To The Future: Classic Tropical Cocktail Builds, Contemporary Ingredients and Techniques with Shannon Mustipher sponsored by Appleton.
We ride the railroads of India with Maneet Chauhan to sample chaat: snacks like warm carrot pudding and chili-fried potatoes served at street stalls and train stations. Plus, Shannon Mustipher gives us a taste of Tiki cocktails and culture; Bianca Bosker explains the appeal of ultra-peaceful cooking shows; and we make hearty Ethiopian Chickpea Stew.Get this week’s recipe, Ethiopian Chickpea Stew: https://www.177milkstreet.com/recipes/ethiopian-chickpea-stewThis week’s sponsors:Go to TryPowerXL.com and use promo code MILK to get 10% off the Power XL Air Fryer plus free shipping and a free cookbook.Go to masterclass.com/MILK for 15% off your Annual MasterClass All-Access Pass See acast.com/privacy for privacy and opt-out information.
In our fourth episode, we chat with Rachel King, an editor at Fortune overseeing coverage of travel, luxury and books. She also reports on the food and drinks industries. Tune in to hear Rachel share her thoughts on: 1) How the pandemic has changed Fortune’s coverage2) How she comes up with compelling story ideas and the best ways to pitch her3) Why Fortune launched the “Startup Year One” special series on entrepreneurs4) What kinds of books she is open to reviewing and what to avoid when pitching a book5) Why cocktails-to-go and outdoor dining should continue6) Where she is currently dreaming of traveling to post-pandemicRachel also addresses a listener question from Shannon Mustipher, noted bartender and author of “Tiki: Modern Tropical Cocktails” on the kinds of books that will resonate with the public in the coming months.The Fortune editor is also pet mom to the adorable Dash, who has his own Instagram account, @thedoodledash. He’s a clever and witty writer, too, just like his mom. Dash makes a cameo appearance on the show by playing with his squeaky toy during our interview.Connect with Rachel on Twitter at @rachelking and Instagram at @rachelking25. See acast.com/privacy for privacy and opt-out information.
"Funk" is a term usually associated with Jamaican rums. Shannon Mustipher would like to explore that and push it further, with unlikely flavors and ingredients. She will be preparing the Poolside, a cocktail featured in her book. Sponsored by Avuá Cachaça Poolside You'll need: 1 oz navy-style rum 0.5 oz Avuá Amburana Cachaça (purchase through link) 0.5 oz ginger syrup 0.5 oz banana milk (make ahead, see below) 0.5 oz papaya juice 0.5 oz lemon juice Combine in a blender with light ice. Flashblend for 10-15 seconds. Pour into a chilled Collins glass and garnish with grated lime skin. To make the banana milk, puree 3 ripe bananas with 1/2 cup of water. Optionally add 4-6 oz clove simple syrup for additional body and sweetness. This cocktail is featured on page 84 of Shannon's book. It has the creaminess of a piña colada with dialed-back sweetness.
Plus a rum expert’s summer cocktail tips...The word “plantation” has been used in food branding to conjure images of a romanticized, whitewashed American South. (Think “Plantation Mint Tea” or “Plantation Chicken.”) Food writer Osayi Endolyn, whose work inspired our 2019 episode on this topic, “When White People Say Plantation,” returns to discuss Plantation Rum’s name change, as well as similar recent changes by Bigelow Tea and Aunt Jemima. Later in the show, we talk with bartender and rum expert Shannon Mustipher, author of “Tiki: Modern Tropical Cocktails.” She explains why she doesn’t have a problem serving Plantation Rum, and walks us through some of her favorite rum-based cocktails. These drinks pair especially well with difficult conversations. Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.
Adam, Erica, and Zach preview all the sessions and seminars for the upcoming VinePair Great Drinks Experience, including talks with Dwyane Wade, Kyle MacLachlan, Shannon Mustipher, Marc Farrell, Casey O'Neill, and many more. Get a preview of what to expect from these and other sessions, which run from June 24th-June 26th and are totally free to attend! Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever else you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well. See acast.com/privacy for privacy and opt-out information.
Tune in this week, as we are joined by acclaimed author & bartender Shannon Mustipher, as she shares her love regarding everything tropical. In addition, she walks us through her creative process when creating new cocktails & riffing on the classics. Learn More: Shannon Mustipher: https://www.shannonmustipher.com ============================== 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. FOLLOW 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
The crew at Pretty Good For A Girl had the immense pleasure to sit down with a woman changing the game in the cocktail world. Hang out with the author of Tiki: Modern Tropical Cocktails, an amazing best selling book by our guest Shannon Mustipher. Not only is she an author and accomplished Mixologist, she's also rim expert, spirits educator and bar consultant. Oh and did we mention, she's one bad ass babe! Listen to the episode now, grab her book and rock out with some amazing tropical cocktails! https://www.latimes.com/food/la-fo-tiki-modern-tropical-cocktails-20190402-story.html https://www.amazon.com/Tiki-Tropical-Cocktails-Shannon-Mustipher/dp/0789335549 Follow us on Instagram @prettygood_foragirl Follow Shannon @shannonmustipher Theme song "Bulletproof" from "F*ck You, Let’s Party" by Petty Morals https://pettymorals.bandcamp.com/ Song clips used under fair use with no infringement intended.
The crew at Pretty Good For A Girl had the immense pleasure to sit down with a woman changing the game in the cocktail world. Hang out with the author of Tiki: Modern Tropical Cocktails, an amazing best selling book by our guest Shannon Mustipher. Not only is she an author and accomplished Mixologist, she's also rim expert, spirits educator and bar consultant. Oh and did we mention, she's one bad ass babe! Listen to the episode now, grab her book and rock out with some amazing tropical cocktails! https://www.latimes.com/food/la-fo-tiki-modern-tropical-cocktails-20190402-story.html (https://www.latimes.com/food/la-fo-tiki-modern-tropical-cocktails-20190402-story.html) https://www.amazon.com/Tiki-Tropical-Cocktails-Shannon-Mustipher/dp/0789335549 (https://www.amazon.com/Tiki-Tropical-Cocktails-Shannon-Mustipher/dp/0789335549) Follow us on Instagram @prettygood_foragirl Follow Shannon @shannonmustipher Theme song "Bulletproof" from "F*ck You, Let’s Party" by Petty Morals https://pettymorals.bandcamp.com/ Song clips used under fair use with no infringement intended.
In this fun chat with author and bartender Shannon Mustipher, some of the topics we discuss include: How Shannon shifted her passion for art from the canvas to the bar What cocktails and great coffee and lattes have in common What it looks like to go from designing a simple brunch menu to an entire cocktail program featuring over 50 rums The discipline, sacrifice, and passion required to assemble a book that contributes meaningfully to the Tiki discussion How to think about Tiki as a “modern” cocktail genre What to drink in Cuba with actress and philanthropist Rosie Perez And much, much more Shannon’s book, Tiki: Modern Tropical Cocktails, can be purchased online, or by visiting your local bookseller and requesting that they carry it. Personally, I love how this book is organized, and I love the photography that accompanies the cocktail recipes - each picture really whets your appetite and inspires you to spend time on the presentation of the drink. So please, if you’re in the market for a good read and some awesome recipes, grab your copy today.
The Retrograde is over and we got yet another banger for y'all. This time with Rum Queen Shannon Mustipher. Tune in as we discuss behavioral do's and don'ts in large events, how we need to remember we are all here not for other bartenders but for guests and listen in as Rikki and Taylor talk about crashing and burning behind the bar! This one is a goodie you won't wanna miss. DISCLAIMER- we had some microphone issues so up the volume to hear Taylor's voice while simultaniously ignoring the feedback fuzz. Bare with us but never stop loving us!
Tiki: Modern Tropical CocktailsBy Shannon Mustipher Intro: Welcome to the Cookery By The Book Podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Shannon: My name is Shannon Mustipher, and I am the author of Tiki: Modern Tropical Cocktails. When I'm not working on writing and developing cocktails, I'm the spiritual advisor, a.k.a. beverage director of Glady's Caribbean, which is a rum-focused bar in Crown Heights, Brooklyn. I also work as a consultant and educator on the spirit of topics and cocktails.Suzy Chase: This is the first cocktail recipe book written by a working, African American bartender and released by a major publisher in more than 100 years. When you decided to write this book, were you aware of that statistic?Shannon: Yeah, I was. Just a little background. I'm a big history buff, always have been, and I want to say maybe a decade ago, I became aware of a book called The Ideal Bartender by Tom Bullock, who published in 1919 and worked at the Pendennis Club in Louisville, Kentucky. He was the first and the last to publish this book, African American bartender to publish. There are a lot of bar books floating around, but that one, I just didn't ... I wasn't hearing of it, and my peers weren't reading it, and I just thought it was fascinating that it was like this little nugget of history. When I decided to write my book, it was five years ago, and I didn't know when it was going to be published based on the negotiations I was going through with my publisher, Rizzoli. For it to come out in 2019, a 100 years after Mr. Bullock's publication, just feels like there's something about it that was meant to be.Suzy Chase: I'm probably the only person in the world, but I never knew that Tiki was a huge category of cocktails. For some reason, I thought Tiki was like a vibe or a mindset. Talk a little bit about that. Shannon: It's all those. In regards to Tiki being a cocktail category, it's helpful to keep in mind that when Tiki came about in the late '30s, I mean the first Tiki bar was a spin-off of hinky dinks and that became Don the Beachcomber. Don the Beachcomber, his name was Ernest Gantt, was kind of a world traveler, rum aficionado. Came up with this idea of creating an escapist experience in his restaurant because this is at the end of the Great Depression, and people were looking for some relief from the day to day. The type of cocktails he came up with differed from every other in that you could blend a couple different spirits in one cocktail. That had never been done before. You could also blend a few different juices as opposed to most recipes that would have one or two at the most and various sweeteners and things of that nature. Those features of cocktail you're not seeing other styles of cocktail, and that's ... The recipes are like the core of what makes it different. Then there's other elements like the attention to vessels and presentation and things like fire and orchids and all this craziness that just not ... you're not seeing it in other styles of cocktail. From I would say a structural standpoint where the recipe concerned, there are some clear differentiations. Then of course in the presentation, you don't see that outside of Tiki. Suzy Chase: Last week Grub Street mentioned you saying you're a central figure in the Tiki renaissance in New York City. It's all about the appearances the element of surprise. Do you think this is a misunderstood tradition or a forgotten tradition or both? Shannon: I don't it's as misunderstood as it was when I got my start five years ago. I had to qualify in that on the west coast where Tiki originated, it never fully disappeared. Right? There was a moment where there was only a few bars that still had the authentic recipes. The reason for that was there was secrecy around those recipes, and they were coded because the restaurants and bars that served Tiki in the '40s were very popular, and the information regarding those products was considered propietary. It be like, think of the recipe or formula for Coca-Cola. That's proprietary. Right? When the people that created those recipes and worked in those restaurants retired, they didn't necessarily share the knowledge. This sort of knowledge begins to die off, and then add to that in the late '60s and '70s, American mixology in general was on the wane. It was associated with a generation that was a little bit older. Younger kids, the hippies so to speak, weren't interested in drinking cocktails like their parents did. They preferred recreational experiences. You know what I mean? Yeah, from the '70s through the '90s, there was no information really. You had Tiki tea in California and Los Angeles and Tonga Hut remained open, and there are other places. Outside of a handful of bars, people didn't really know the recipes anymore. The few that did, they weren't talking about it or giving out those recipes because that was just a culture, to keep them under lock and key. When Jeff Beachbum Berry began writing his book about 15, 20-odd years ago, he did the most extensive research into Tiki, went to all those bars, and looked for the rum bottles and scoured any document he could find and was able to reverse engineer and figure out what these drinks actually were. As his books became more popular, and people were more aware of what he was doing, then Tiki started to make a comeback. It wasn't reduced to oh, it's a sweet, tropical drink with an umbrella in it. People began to see the workings and the mechanics of this style of cocktail and understand and appreciate the level of craft that goes into taking eight or 10 ingredients and balancing it in a cocktail. Now, the cat's out of the bag. Right? We have the Jeff Beachbum Berry books. We have Smuggler's Cove, which does an excellent job of talking about not only the history of Tiki and showing us those recipes as well as Martin Cate's newer recipes. The information is out there now. Maybe there are people that still misunderstand it, but it just doesn't have to be that way anymore. Whereas 20 years ago, there just was scant means to educate yourself about it. Suzy Chase: Give us the short history of rum. Shannon: Yeah, sure. Rum is a byproduct of the sugar industry. When European powers began to colonize the Americas, the top priority was to find a cash crop or some other resource that would provide a large stream of revenue, big stream of revenue. Initially the thought was gold, and that didn't really work out. There was experimentation with various things, rice and cotton. Sugar was the one, especially in the Caribbean, that had the highest yield. Just some context, the kind of revenue that was coming out of just Barbados or Jamaica alone by the late 19th century, was on par with oil boom or the gold rush and what took place in Silicon Valley more recently. There had never been a moment in the history of the world where there was such a big shift in the economy. It's important to remember that rum is not just a style or a category of spirit that came about because that's what someone wanted to make. They had this idea in mind of a flavor profile and certainly wanted to craft. It's a byproduct and another way to add revenue to a sugar plantation, their operation. For who are less familiar, in order to produce rum you need molasses or you could use fresh cane juice, but rum as we know it in the Caribbean came about when planters were looking for a way to utilize molasses which was regarded as a waste product. They discovered that you could ferment it and then distill it. This began in earnest around 1705. Prior to that, in the earlier part of the 17th century, there was a little bit of rum production on the islands, but it was basically moonshine. It wasn't packaged. It wasn't bottled. People didn't regard it as a spirit category in the way that we look at spirits today. It was just, this is what we have to drink in terms of alcohol because we can't make beer here. It's too expensive to bring over wine. In fact, the wine doesn't really travel well in the heat. This all began to change, and rum started moving towards how we think of it in a modern sense in 1650 when Jamaica was taken by the British. The British adopted rum as the liquid that they will give out in their daily ration, which became a form of payment in addition to a supplement to the really poor diet that the sailors had on board. By 1750, the Navy had grown to such an extent that they could no longer source the rums themselves from the islands, but they hired an outside firm called [ED & Man 00:11:08]. This firm would source the liquid from various islands and then take them over to London. They created a proprietary blend, and they would age it there. Meanwhile, for those of you who don't know, brands the way we think of them today, they didn't exist back then. A distiller didn't have a face or a label. They didn't make liquid and put it in a bottle and sell it. They'd make liquid and sell it to brokers, and the brokers would create the brands and sell the products. At this time, there was a robust business around that in the scotch and port and sherry categories in London. These merchants caught on to the rum, and they realized that it was par on with single malt scotch, especially the rums from Jamaica which are highly prized, because they had a really special aroma and heavy body due to their production processes. By 1820s, this is when you start to see rum appear as a commercial product in Europe. To this day in the Netherlands and in Germany, the preference for rum [inaudible 00:12:23] Jamaica styles that haven't differed too much from that time. By 1860s, then you start to see rum become a big global business, do brands like Bacardi. Where we are today is we are getting back to looking at the earliest styles of productions of rum. We want what we consider to be more authentic expressions that haven't had sugar added and are made on stills or in facilities that have been operation for 200 or 300 years. It's a really great moment for the category, especially where Tiki is concerned, we can make the recipes the way they were intended. There was a moment in the '70s through the early '90s where the rums that were in the original recipes were not available in the U.S. You could attempt to make the drinks, but you were not really going to really hit it. Now, we can make those drinks again. Suzy Chase: In opinion, what's a good rum to start off with if you're not familiar with rum? Shannon: Well, here's the thing. Rum is a huge category. You can make it in over 90 countries. I compare it to wine in that ... Let's say you look at gin and whiskey. Sure, there are some variations and different brands and styles, but it's not such a huge spectrum of rum. You can get something that's like really light and dry and clean, or you can get really fruity or earthy and funky or on the sweeter side depending on how it's produced. To answer that question, I'd say you have start at least five, because if you are trying to pick out a starter, there's so many places to start. If you take one bottle or one style, you're not ... It doesn't really capture what rum is about. With that in mind, I would suggest picking up a spectrum of rums. Right? On one hand, you want to start with say a lighter rum. For that, I would suggest Rhum Barbancourt [bonk 00:14:33] from Haiti. It's made from fresh pressed juice. Has a little bit of a delicate gassiness and fuller element to it. You can sip it neat. You can put it in cocktails. It's really easy to work with and to enjoy. From there, I would suggest picking up a bottle of an un-aged overproof English style rum, and that would most likely be Jamaican rum. That could be Rum Fire or Wray & Nephew. If you're lucky enough to go to Grenada, I really love the River Antoine. What that bottle is going to do for you is you're not necessarily going to drink it by itself. If you want to have more intensity, then you'll need a rum like that. In terms of something that's just more like everyday drinking rum, cocktail or otherwise, I would suggest picking up a Barbadian rum or a Bajan style rum, because those strike a nice balance between being fuller bodied and rich, but also really clean and smooth and elegant and super easy. The drinking culture in the islands differ from the island to island. That's reflected in the styles. In Barbados, they have this pastime called liming, which means that you gather with your friends at a little shack called a rum shop, and you sip rum all day. Maybe you use mixers, but for them it's not ... rum isn't cocktailing. Rum is just spending time with friends. Right? Then from there I would suggest you would want pick up a rhum agricole from Martinique or one of the former French territories. Those are really cool. They're made from fresh cane juice like the Barbancourt I mentioned, but their standards of production, they have a DLC around it. They're very particular about what you're going taste in the glass because they want to highlight and emphasize the [tarare 00:16:27] of their respective geographic areas. There's also a lot of influence from Armagnac and Cognac production there. With the agricoles, you get to see a really high level of production and crafted. You don't typically associate with rums, but I think trying those will shift your perception around what you think rum is in a positive way. Lastly, some people prefer what they would call a smoother, rounder, richer type of spirit. I find that people that prefer whiskey have a tendency to enjoy Spanish-style rums which undergo more time in the barrel because the Spanish approach is more influence by wine and sherry where the base liquid is not what's emphasized, but what's emphasized is a barrel regimen and the house style and the skill of the blender. That's what they want you to taste in the end. Suzy Chase: Yeah. I read in the book that for example, Jamaican rums have kind of grassy notes, and that's something you wouldn't even think about with rum. Shannon: That's why I love it. Prior to opening Gladys and working in that program five years ago, I was into a pre-prohibition era cocktails and gin and whiskey and all that stuff. I still enjoy it on occasion, but if God came to me and told me that from here on out I was confined to only drinking one spirit category, I'd happily choose rum because there's one for everybody and for every mood or hour or what have you. If I want something that is really dry and light and crisp, I can find it in the rum category. If I want something that's big and bold and chewy or even smokey, I can find that in rum as well. If I just had gin for instance, the spectrum of options is limited. Suzy Chase: In Tiki, chapter one kicks off with foundational cocktails. What are those? Shannon: Where rum is concerned, there's what we call the holy trinity, which is rum, sugar, and lime. They just work really well together in the earliest rum drinks. The Navy grog, that's rum, sugar, and lime. The Caipirinha, it's made with Cachaça so it's not technically rum, but the Cachaça is sugar and lime. The same is true for the [Dakaiti 00:19:00], which rum, sugar, and lime. In those foundational drinks, we walk through those cocktails so that you can taste the different styles of rum and get a sense for how those rums behave. The underlying elements are more or less the same. Also, those drink a base template for others cocktails that follow, and so the bulk of Tiki drinks have those three elements and them build from there. Suzy Chase: There's a technique in the book called fat washing spirits. What does that mean? Shannon: It's an infusion. It was pioneered by Don Lee who is a partner in Existing Conditions currently and got his start at PDT. With fat washing, you take an oil. It could be derived from an animal. Don Lee's was smoked bacon fat. I do a lot of vegan fat washes, so I love coconut oil. Essentially you I guess steep or infuse the liquid with the oil for a 12-hour period at room temperature, and then you freeze it so that the solids separate. They come to the top. You skim it off. You strain it. What happens is that the liquid is now, it has those fat molecules in it. It takes on a different texture and a creamier mouth feel. Milk punches utilizes the same principle. They're very labor intensive. It requires multiple steps and a number of ingredients and a couple days to achieve that result. Yeah, milks punches which were popular in the 18th century, have made a little bit of a comeback in the modern bar, is where that idea is derived. Fat washing with oils is much faster and more consistent. Suzy Chase: You created a cocktail inspired by a reggae song. Tell us about that. Shannon: It's one of my favorite cocktails actually. It's called the Kingston Soundsystem. I was approached by Punch Magazine to pick a reggae song and make a cocktail. I really love Skylarking by Horace Man. It's a really chill, laid back, kind of lazy day kind of song. I was like, okay. There's a bird reference here. I love the Jungle Bird. I'm going come up with an unusual twist on it. The idea was kind of like a white angelonia. I wanted to make a white Jungle Bird. For those who are not familiar with the cocktail, they Jungle Bird has aged Jamaican rum. It has Campari, lime, and pineapple. I looked at each of those elements and went on the other end of the spectrum. Rather than aged Jamaica rum, I used an un-age higher proof Jamaica rum. It's call Rum Fire. Instead of Campari, I used a gentian liqueur called Suze. I love that stuff. A consumer right now, the American public is not too hip to it, but I think it's wonderful. I use it kind of in a way, a lot of people have used St. Germain in the past, which is elderflower liqueur, but way too sweet for my tastes. I want something dryer. That's stands in for the Campari. Rather than pineapple, I wanted to again reference Jamaica so I use Soursop. Soursop is a large fruit about the size of a big cantaloupe, and it has little prickles on it. Kind of think of it as a prickly pear. It has a really wonderful, delicate, floral aroma in the nose. It's delightful for those who have not tried it. Then again, not very sweet. Kind of tastes cross between a pear and an apple, but it has a really clean, dry finish on it. There's really nothing else like it. Then of course, there's a lime. The result is a drink that follows the Jungle Bird template, but takes it in a dryer, more herbaceous direction. Suzy Chase: Do you think we can find these ingredients in our local grocery store or liquor store/Whole Foods? Shannon: It depends on where you live. Soursop, you'll find it in Caribbean stores or Asian stores. If you can't find the juice, you can usually find it as a frozen concentrate. That would be Goya or [lafame 00:23:43]. Then where Suze is concerned, yeah, if you live in an area where you can get to a decent liquor store that has Craft products, you'll find it. Suzy Chase: As a bartender, what's the most annoying request you get the most?Shannon: I don't. I like bar-Suzy Chase: Nothing? Shannon: You know how some people are like, "Oh my God, you're ordering a Mojito now. It's busy." For me, I'm there to serve the guests and I'm delighted to do it. You're there to get what you want, and that's why I'm there, to give you what you want. Case in point. I was doing a pop-up, and it was Tiki drinks. Someone wanted a Martini. I was so excited because she was getting what she wanted. I made a her what I hoped was a really good Martini. I really enjoyed it and so did she. Suzy Chase: They're more than 60 beautiful color photographs in this book. You call Tiki a theater for the senses, and you get such a good feel for that with Noah Fecks' photos. Tell us about your friendship with him. Shannon: It's a beautiful one. We met through a mutual friend, Nicole Taylor. She's the author of the Up South cookbook. Suzy Chase: She's amazing. Shannon: Oh, God. I want to be her when I grow up. Suzy Chase: Me too. Shannon: I met her a decade ago. She's just so dynamic and has forged her own path. She's totally Nicole and just ... I don't know. I can't go on enough about her. I had a birthday party and she invited him to tag along. She predicted that we would quote unquote ride off into sunset together. We hit it off that night, and we're chatting. He approached me shortly thereafter about doing some test shoots at Gladys because he shoots a lot of food. He wanted to added some liquor and cocktail content to his book. The shoots went really well. I worked in the photo industry for the first five years of living in New York as a style and prop assistant. I knew procedures of how a shoot would go. It was really smooth and the images were beautiful. Shortly after that, he suggested that we do this book with Rizzoli. Suzy Chase: I don't know how long this book took you, but there is a full color photo with every cocktail in this book. I can't even imagine the work that went into that. Shannon: Well, I mean, had I know how much work was going to go into it, I don't know if I would have agreed to do it. Suzy Chase: I mean, just looking at it I just think, wow, that's a lot of work, but it's gorgeous. Shannon: I mean, to be fair, I believe that that work is not just what I did in the two years that I was writing it and producing a book, but in the years prior that I spent studying visual art and practicing as an artist, I went to [Ritzies 00:26:52], studied painting and art history. I started drawing when I was five. I was always making things. The book was really exciting in that not was I able to share my recipes and more importantly, my approach to flavors and ingredients, but also could indulge that part of me that wanted to create images. That was the intention behind the photography in the book. Now, you look at a lot of cocktail photography and it follows a formula. It's like, okay, here's a drink on a bar or against some kind of backdrop or what have you, and that's pretty much it. Because we're working in Tiki, we wanted to go beyond and create vignettes that would evoke a story. Suzy Chase: Well, you did it. It feels like it's a culmination of your fashion background and your mixology background. This is all of that in one book. Shannon: Oh, yeah. When I closed my studio shortly before I moved in New York 12 years ago, I had a lot of friends around me who were dismayed because, "You're so good. Why are you doing this?" I had various reasons. I didn't think that what I refer to as the art industry was for me. One of my biggest reservations around it was the accessibility of that work and the class issues around it. Right? Where do most people go to see art? They go to galleries. They go to museums. Museums are wonderful institutions, but there are a lot of people that can't afford to go to a museum, or culturally it's just not an inviting place for certain individuals. When you go deeper than that, when it's time to buy artwork, that's again confined to a class of people. Taken further, when a collector acquires a work, doesn't necessarily get seen. I think the statistic is that 70 to 80% of all the artwork is in storage. This idea of making this thing for a select few is probably just going to sit in a dark room. That's not where I wanted to put my energy, and that's not how I want to share what I had to say in the world. With that being said, being able to make a cocktail book where my creativity could be there and it was very accessible to people. I mean, a cocktail is like 10 or 15 bucks. Most people can do that every once in a while, was really gratifying. Suzy Chase: Now to my segment called my last meal. What would you have for you last supper, and what cocktail would you have with it? Shannon: I'm a pretty simple person. I would have ostrich steak. Suzy Chase: That's simple? I thought you were going to be, "I'll just have a taco." You say ostrich steak. That's so interesting. Shannon: It's so delicious. You ever had it? Suzy Chase: No. Shannon: It's going to change your life. Okay. Suzy Chase: Where do you get that? Shannon: Okay, so I had it in South Africa. I think that if you live in Africa or certain parts of the world, I mean, I think you can get ostrich here. The whole point is in South Africa, it's not a big deal. That's the meat that they have. Right? Like we have cows, they have ostrich. It's like a steak, but the texture ... I don't know. I can't even tell you why it was so good. I'd do that and pair it with a nice glass of wine. Suzy Chase: Not rum? Shannon: No. Suzy Chase: Wow. What kind of wine? You're just throwing me off today. Shannon: What kind of wine? Probably a Zen or ... No, that's too sweet. I don't know. Something kind of dusty, maybe [Linwood 00:31:00]. I used to work in wine. I still enjoy it. Yeah, I mean, rum's great, but I just don't if it would go that good with the steak. Suzy Chase: Where can we find you on the web, social media and in Brooklyn? Shannon: My website, Shannon dot ... shannonmustipher.com. It's not a dot. That's my email. On Instagram, same thing. Just Shannon Mustipher. I don't have an alias. I'm like, no ... I want you to find me. It's not like, what's her handle? Just my first, I say. Put it into Google. You'll find me. Suzy Chase: It's M-U-S-T-I-P-H-E-R for everyone out there. I also want to remind everyone that we're going to be doing a free live Tiki talk and book signing at Lizzyoung Bookseller in Cobble Hill in Brooklyn on Thursday, May 30th. Look for more information on my Instagram and Shannon's, and we we hope to see you there. Thank you so much, Shannon, for coming on Cookery By the Book Podcast. Shannon: Suzy, it was a pleasure. Thank you for taking the time, and I look forward to seeing you next Thursday. Outro: Follow Suzy Chase on Instagram at Cookery By the Book, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery By the Book Podcast, the only podcast devoted to cookbooks since 2015.
On this episode, Shannon Mustipher (rum brand ambassador, Glady's Brooklyn, Women Who Tiki founder & author of Tiki: Modern Tropical Cocktails) shares her rum story & her Wu-Tang name with us. Spotify playlist here: https://open.spotify.com/user/shebmo/playlist/57nLiPZJonZeNIHKFcXrsB?si=uZ03reqCTbSfZWXylqvVqg
On today’s episode of @SpeakeasyPodcast were joined by author, spirits educator and, consultant Shannon Mustipher (@ShannonMustipher). We talk about how her early interest in art shaped her desire to work behind the bar. She also shares her thoughts regarding the fundamentals of the craft, finding and cultivating your own voice and of course, r(h)um! Her first book ‘Tiki: Tropical Cocktails’ debuted on March 19 and is available wherever you buy your books. Her book touring schedule can be found at www.ShannonMustipher.com
Today's guest is Shannon Mustipher, spirits educator, cocktail consultant, and expert on the topic of rum and cane spirits. In 2014, she became the beverage director of Glady's Caribbean in Brooklyn, and has poured cocktails in settings ranging from neighborhood pubs to Michelin restaurants. Next month she is releasing her first book called “Tiki: Modern Tropical Cocktails” and it is available for pre-order on Amazon now. On today's show we'll talk about bartending in New York City, why rum is a “window on the world” and more. A Hungry Society is powered by Simplecast
On this Valentine's Day edition of The Speakeasy, Damon and Sother are joined by Dani DeLuna, Shannon Mustipher, and Austin Hartman of the Cane Club Collective, a group that organizes experiences around cane spirits that foster community and appreciation for rum and the people working in the industry. The Speakeasy is powered by Simplecast
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