Podcasts about spirited awards

We're counting down the days until Simone Caporale and Lorenzo Antinori open their destined-to-be-hot, new destination bar in Hong Kong but before we hear from them on the what, why and how of their first collaboration, there's our usual housekeeping to attend to.Starting with our product reviews… Gary gets the ball rolling with the latest expression from Johnnie Walker, Johnnie Walker Black Ruby, and Sandrae cracks open a bottle of Gin Mare Capri. Our book choice is definitely one for the bartenders out there, it's the Spirited Awards nominated Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino Girotto.Next we head over to Scarfes Bar in London where the works of British artist and caricaturist Gerald Scarfe are reimagined in the latest menu: Long Drawn Out Sips. Then it's time to hear from two of our favourite Italians, Simone Caporale and Lorenzo Antinori about their new joint project, Montana, which combines 1970s Miami with Cuban hospitality.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Mint Julep60ml Maker's Mark Kentucky Bourbon Whisky20ml sugar syrup (1:1)A handful of mint leavesMethod:Add a handful of fresh mint leaves and the sugar syrup to a Julep cup or Rocks glass, then lightly 'muddle' together. Add bourbon, then stir, before adding plenty of crushed ice. Garnish with a sprig of mint.Bubbles: A Guide to Carbonated Cocktails by Bart Miedeksza and Valentino GirottoGin Mare Capri Mediterranean GinJohnnie Walker Black RubyMontanaScarfes BarWith thanks to our partners:Australian Bitters CompanyThe Can MakersThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

The BanterThe Guys talk about their visit to one of their new favorite cities: Charleston, SC.The ConversationThe Restaurant Guys catch up with cocktail creator and bar operator Jillian Vose in her Charleston home as she prepares to open up her newest venture, Hazel and Apple, with business partner Sean Muldoon. Jillian tells her story of where she's been and where she's going (which is pretty exciting!)The Inside TrackThe Guys have known Jillian from Death & Co. and The Dead Rabbit (NYC) and were happy to meet up while they were in Charleston. Jillian shares some of what she is looking forward to about running her soon-to-open bar Hazel and Apple. “Knowing that people want to work, they want to do a good job, and hiring the right people and investing in people, having a great education program and giving people opportunities not only helps yourself, but them. That is what I want to achieve and create: a great community and a great working environment,” Jillian Vose on The Restaurant Guys Podcast 2025BioJillian Vose is a renowned mixologist and entrepreneur, celebrated for her innovative approach to cocktails and her influential presence in the beverage industry. After starting out in AZ, she quickly ascended the ranks, contributing significantly to establishments like Clover Club, Maison Premiere, Death & Co., and notably, The Dead Rabbit in NYC. Her latest venture, Hazel and Apple in Charleston, SC, is set to bring a fresh perspective to the city's vibrant bar scene.Co-authored Mixology & Mayhem and Paddy Drinks: The World of Modern Irish Whiskey CocktailsNamed one of the 10 Best American Bartenders in 2017 by the Spirited Awards from Tales of The Cocktail.InfoHazel and Apple, Charleston, SChttps://www.hazelandapple.com/Badger Bevs https://badgerbevs.com/See The Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP tickets include an After-Party with Alex! Become a Restaurant Guys Regular for a discount https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Tune in as we chat with Charlotte Voisey, the new Executive Director of Tales of the Cocktail Foundation! A seasoned bartender, educator, and former Global Head of Ambassadors for William Grant & Sons, Charlotte brings a rare blend of hands-on experience and industry leadership to the role. She's been a driving force behind the Spirited Awards and TOTCF's education programs—and now she's stepping up to guide the Foundation's daily operations. Don't miss this conversation with one of the industry's most respected voices.  Perfect Purée:  https://perfectpuree.com/foodservice/complimentary-samples/?utm_source=bartenderatlarge&utm_medium=podcast&utm_campaign=sampling202 ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TIKTOK: Erick Castro: https://www.tiktok.com/@hungrybartender?_t=ZT-8uBekAKOGwU&_r=1 Bartender at Large: www.tiktok.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

The BanterThe Guys revisit an incident involving an older Burgundy, a decanter and a difference of opinion. The ConversationThe Restaurant Guys have Philip Duff on the show to hear about his genever.  The conversation winds into Irish whiskey, Batavia Arrack, and a special vodka endorsed by an action film star whom Philip is teaching to bartend. The Inside TrackThe Guys have crossed paths with globe-traveling Philip Duff for decades. Philip has had his hand in many aspects of the bar world and here is what he thinks is the key to making it in this wild and wonderful industry.“You build something, be it a brand, be it a bar and people are right to tell you it's crazy because if it was a good idea, well, why didn't anybody else do it? But without lunatics, we don't get Teslas and Stage Left Steak and Old Duff Geneva and Door 74, right? A certain degree of lunacy has to be baked in,” Philip Duff on The Restaurant Guys Podcast 2025BioPhilip Duff began bartending at 15 in his native Ireland. In addition to working behind bars, he became an educator of spirits, bartending and cocktails and teaches at many spirits and cocktail conventions. He began Liquid Solutions, the on-trade consultancy. He founded Holland's first speakeasy bar, Door 74 in Amsterdam, and owns the award-winning Old Duff Genever brand. Philip has published articles in Drinks International, CLASS magazine, Imbibe UK, Mixology (Germany), Australian Bartender, and Reuters. He also served as the educational director for Tales of the Cocktail and judged for the IWSR, the World's 50 Best Bars, and the Spirited Awards.InfoOld Duff Geneverhttp://www.oldduffgenever.com/Philip's podcasthttps://podcasts.apple.com/us/podcast/the-philip-duff-show/id1614308846Francis demonstrates decanting BurgundyFriday, March 14 is the first Restaurant Guys LIVE with Chef Rocco DiSpirito at the NBPAC in New Brunswick, NJ (next to The Guys' restaurants!)Restaurant Guys' Regulars get a discount code for VIP tickets. Become on today!https://www.buzzsprout.com/2401692/subscribeGet tickets here.https://secure.nbpac.org/rocco-dispirito/22947 Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Il Vermouth di Cocchi si conferma tra i preferiti dai top barman internazionali, conquistando il primo posto nelle categorie Best Selling Brands e Top Trending Brands dell'Annual Brands Report, redatto dalla rinomata rivista britannica Drinks International. L'Annual Brands Report, una delle classifiche più autorevoli a livello globale nel settore beverage, si basa sulle preferenze dei professionisti più influenti del mondo della mixology. La ricerca coinvolge oltre 100 locali selezionati tra quelli apparsi nelle recenti edizioni di The World's 50 Best Bars (1-100), degli Spirited Awards di Tales of the Cocktail, nonché in competizioni nazionali prestigiose come i 50 Best Bars del Nord America e dell'Asia, oltre a eventi internazionali come i Class Bar Awards.

The BanterThe Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It's still happening in 2024. If you're near central NJ, join us! The ConversationThe Restaurant Guys talk with Jim Meehan,  an accomplished bartender and operator of Please Don't Tell speakeasy and now author of The PDT Cocktail book. The Guys are taken with the recipes, artwork and beauty of the book. Hear about Jim's inspirations behind it all.The Inside TrackThe Guys are so friendly with Jim he has a special nickname for Francis. "You guys, thank you so much. It's been such an inspiration to me to come to your restaurants over the years.  To not only get to know you guys as restaurateurs, but to get to know you guys as friends.  So, it's really exciting for me to share this with you on your great show,” Jim Meehan on The Restaurant Guys Podcast 2011BioIn 2007 Jim Meehan, a seasoned bartender, opened Please Don't Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World's Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. He has written countless articles and three books. The most recent is The Bartender's Pantry: A Beverage Handbook for the Universal Bar. InfoJim's Book mentioned in the podcastThe PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan and Chris GallJim's Instagram@mixographyReach out to The Restaurant GuysSupport the showOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

Subscriber-only episodeThe BanterThe Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark's grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it's going!The ConversationThe Restaurant Guys catch up with mixologist, author and friend Jim Meehan. They discuss various bar trends over the years and what might be coming next.  They highlight Jim's most recent book which is a way to make truly unique cocktail.The Inside TrackThe Guys have known Jim for years from frequenting his bars and throughout the industry. They are even “restaurant in ‘laws.” Listen to find out how!BioIn 2007 Jim Meehan, a seasoned bartender, opened Please Don't Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World's Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. He has written countless articles and three books. The most recent is The Bartender's Pantry: A Beverage Handbook for the Universal Bar. InfoJim's Instagram@mixographyJim's BookThe Bartender's Pantry: A Beverage Handbook for the Universal Bar  by Jim Meehan and Bart Sassohttps://www.thebartenderspantry.com/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

The BanterThe Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark's grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it's going!The ConversationThe Restaurant Guys catch up with mixologist, author and friend Jim Meehan. They discuss various bar trends over the years and what might be coming next.  They highlight Jim's most recent book which is a way to make truly unique cocktail.The Inside TrackThe Guys have known Jim for years from frequenting his bars and through the industry. They are even “restaurant in laws.” Listen to find out how!BioIn 2007 Jim Meehan, a seasoned bartender, opened Please Don't Tell speakeasy bar in the East Village (NYC) which garnered much acclaim. Jim has been awarded numerous Spirited Awards from Tales of the Cocktail including American Bartender of the Year, World's Best Cocktail Bar, Best New Cocktail Book, and Best Bar Mentor. He received James Beard Foundation Awards for Outstanding Bar Program and Best Beverage Book as well as numerous other accolades. He has written countless articles and three books. The most recent is The Bartender's Pantry: A Beverage Handbook for the Universal Bar. InfoJim's Instagram@mixographyJim's BookThe Bartender's Pantry: A Beverage Handbook for the Universal Bar  by Jim Meehan and Bart Sassohttps://www.thebartenderspantry.com/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Reach out to The Restaurant GuysSupport the Show.Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

Subscriber-only episodeThis is a Vintage Selection from 2012.The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.The ConversationThe Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a funny story about mezcal.The Inside TrackThe Guys have crossed paths with Steve in the industry numerous times and always like to catch his lectures. They are of the same mind in that we need to offer the guests a wide variety of different, interesting things that they have not heard of before that enhance their meal.  “I treat my beverages in my programs as condiments. To me, my wine and my cocktails and everything else that I choose for that restaurant are the salt and pepper, the lemon, the Worcestershire, the mustard, the ketchup, whatever you want to call it. It is the condiments that help make the food taste better and make the experience even more fun,” Steve Olson on The Restaurant Guys Podcast 2012BioSteven Olson has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he's gone on to be a writer, consultant, educator, and lecturer. He earned the title of Kikisake-shi (Sake Master) from the Sake Service Institute of Japan, awarded CHEERS Magazine's Beverage Innovator of the Year, a lifetime achievement award in 2005, and was honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.In March 2006 in New York City, Olson, along with four partners, Dale DeGroff, Doug Frost, MS, MW, Paul Pacult, and Dr. David Wondrich, started Beverage Alcohol Resource®, LLC (BAR®). BAR® is an independent organization whose mission is to educate, guide, and propagate responsible use of beverage alcohol products. BAR® was chosen as CHEERS Magazine Beverage Innovator of the Year 2007.InfoBeverage Alcohol Resource, LLChttps://beveragealcoholresource.com/Tequila Interchange Projecthttps://tequilainterchangeproject.org/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysNo commercials...except for this oneTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

This is a Vintage Selection from 2012.The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own.The ConversationThe Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story. They express their love of mezcal then pivot to discuss a serious issue facing the small producers in Mexico. Francis concludes with a funny story about mezcal.The Inside TrackThe Guys have crossed paths with Steve in the industry numerous times and always like to catch his lectures. They are of the same mind in that we need to offer the guests a wide variety of different, interesting things that they have not heard of before that enhance their meal.  “I treat my beverages in my programs as condiments. To me, my wine and my cocktails and everything else that I choose for that restaurant are the salt and pepper, the lemon, the Worcestershire, the mustard, the ketchup, whatever you want to call it. It is the condiments that help make the food taste better and make the experience even more fun,” Steve Olson on The Restaurant Guys Podcast 2012BioSteven Olson has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he's gone on to be a writer, consultant, educator, and lecturer. He earned the title of Kikisake-shi (Sake Master) from the Sake Service Institute of Japan, awarded CHEERS Magazine's Beverage Innovator of the Year, a lifetime achievement award in 2005, and was honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.In March 2006 in New York City, Olson, along with four partners, Dale DeGroff, Doug Frost, MS, MW, Paul Pacult, and Dr. David Wondrich, started Beverage Alcohol Resource®, LLC (BAR®). BAR® is an independent organization whose mission is to educate, guide, and propagate responsible use of beverage alcohol products. BAR® was chosen as CHEERS Magazine Beverage Innovator of the Year 2007.InfoBeverage Alcohol Resource, LLChttps://beveragealcoholresource.com/Tequila Interchange Projecthttps://tequilainterchangeproject.org/Our SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysSupport the Show.To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

We're just back from Tales of the Cocktail in New Orleans where we're absolutely thrilled to have been awarded 'Best Cocktail & Spirits Publication' at the Spirited Awards. Whoop!!While it was very hot there, it's been pretty damned steamy back home in the UK too. So, like most, we're looking at ways to enjoy the rays whilst keeping cool. Which is where this episode comes in…Starting with our featured products. We've got not one but two cocktails in cans: Whitebox Spicy Margarita and Moth Piña Colada – chill them and they're perfect accompaniments whether you're chilling in the park, on the beach, in fact, anywhere where the sun is shining.As for our bar this week, we head up to The Berkeley Rooftop Pool and Bar for tequila cocktails, tacos and, yes, a pool, right in the heart of London's Knightsbridge.And at this time of year, more than ever, we all need to be on top of our ice game. This is where our book choice comes in. It's The Ice Book – cool cubes, clear spheres and other chill cocktail crafts, with expert tips from the King of Ice, Camper English.Staying with things on the cooler side brings us to our guest. Iain McPherson, has made the science of sub-zero temperatures into an art form with his pioneering techniques in his cocktail creations. We talk to him about this, his award-winning Edinburgh bar Panda & Sons, and a whole lot more.For more from The Cocktail Lovers, visit thecocktaillovers.comFor the products featured in this episode, see websites below:What we're mixing:Clover Club 60ml London Dry gin15ml raspberry syrup*15ml freshly-squeezed lemon juice1 egg white3 fresh raspberries to garnishMethod:Add all ingredients to a cocktail shake and dry shake vigorously to emulsify egg white. Fill shaker with ice then shake again. Strain into a chilled cocktail glass. Garnish with three fresh raspberries pierced onto a cocktail stick and place atop the glass.*Raspberry syrup:2/3 cup water2/3 cup caster sugar1 cup raspberriesMethod:Bring water and sugar to a boil in a small saucepan while stirring occasionally. When sugar has dissolved, remove from heat and stir in raspberries. Break down with a masher or fork. Leave for an hour to steep then strain through a fine strainer.Hoot The RedeemerMOTH DrinksNauticusPanda & SonsThe Berkeley Rooftop Pool & BarThe Ice Book – Cool cubes, clear spheres and other chill cocktail crafts by Camper EnglishWhitebox CocktailsThe Cocktail Lovers theme music is by Travis 'T-Bone' WatsonEdited by Christian Fox Hosted on Acast. See acast.com/privacy for more information.

Fever-Tree si conferma come il mixer più venduto e riconosciuto a livello mondiale, secondo quanto riportato dal Brands Report 2024 di Drinks International, una delle più autorevoli testate inglesi nel campo della mixology. Per il decimo anno consecutivo, il marchio di mixer premium si è aggiudicato il primo posto nelle categorie "Tonic Water Top Trending Brands" e "Tonic Water Best Selling Brands". Questi risultati derivano da un'indagine condotta su 100 locali selezionati tra i più rinomati del settore, inclusi quelli presenti nelle prestigiose classifiche come The World's 50 Best Bars e Tales of the Cocktail's Spirited Awards. Tale studio fornisce non solo una panoramica sui marchi più venduti, ma anche sulle tendenze del settore, identificando i brand attualmente più popolari.

Whether you just moved here or are a Valley native, new bars and restaurants are yours to discover. Metro Phoenix is home to 21 James Beard Award winners, finalists or nominees. According to the Spirited Awards this year, downtown Phoenix has the best cocktail bar in the United States. While recognition in the past few years has certainly increased, Arizona always has had excellent eateries and chefs serving up unforgettable dishes. This week on Valley 101, a podcast about metro Phoenix and beyond, we sit down with two of The Arizona Republic's dining and nightlife experts, Felicia Campbell and Bahar Anooshahr. They dish on the cities' historic bars and restaurants, which places they think are pouring noteworthy cocktails and what they believe it takes to stand the test of time. Learn more about your ad choices. Visit megaphone.fm/adchoices

The champ is here! It was a delight chatting to Matt Pietrek, the Rumwonk himself; Matt's responsible for some of the deepest and most illuminating dives into rum history in recent years on what is now his Substack (link below).His magnum opus, "Modern Caribbean Rum", which he wrote, photographed and self-published together with his wife Carrie Smith, just won "Best New Book On Spirits" at the Tales of the Cocktail Spirited Awards, despite being only available at www.wonkpress.com and costing $100 plus shipping. (It's worth far, far more, by the way - 833 pages long and weighing in at around 9lbs!)Rum in hand (I was drinking Copalli blanco with a dash of Angostura Aromatic bitters, salty seadog that I am), we got into Matt's journey from being a tech dude living in Seattle to a hairy rum wonk living in New Orleans, his first book Minimalist Tiki, the history and legacies of both rum and tiki drinks & bars, why he gravitated towards rum, 19th century aristocrats as the first influencers, his work as Community Envoy for the West Indies Rum and Spirits Producers Association (WIRSPA), why and how he began self-publishing, why the US government is giving the Captain Morgan brand alone a whopping $2.7bn, how US taxes on non-US rum and US subsidies to US rum firms means non-US rums selling in the US are forced to subsidise their US competitors via the taxes they pay to the US, the third rail of the rum world that is spiced rum, and how a Modern Caribbean Rum audiobook might be awesome to fall asleep to. Matt's main website Rumwonk: https://www.rumwonk.com Other website Cocktailwonk: https://cocktailwonk.com Wonk Press, to order his books: https://www.wonkpress.com/Matt on Instagram: https://www.instagram.com/cocktailwonk and  https://www.instagram.com/rumwonk Matt on X/Twitter:  https://www.twitter.com/cocktailwonk and  https://www.twitter.com/rumwonk  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...

Elayne Duff, Director of Advocacy for Samson & Surrey, founder of the Beverage BA Academy and all around bar all-star (and former rescuer) sits down with the band to talk brand ambassadorship, keeping busy, when to stay humble and when to brag just a little bit. Plus, one of her brands has a new collaboration with Alice In Chains, so you should check it out. Oh, and there's a little bit of housekeeping news on the show from last week too. You might wanna tune in to check it out :) Don't forget to click SUBSCRIBE and RATE the show if you can. 

On this episode of THE COCKTAIL GURU PODCAST, hosts Jonathan & Jeffrey Pogash go global with exceedingly well-traveled champion of mindful drinking Claire Warner, Co-Founder of nonalcoholic Æcorn Drinks, creator of the "Drink, Eat, Live" platform, the Spirited Awards 2015 "Best International Brand Ambassador," and longtime face of—and prolific innovator at—Belvedere Vodka. All brought to you by 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. For full show notes of this episode visit The Cocktail Guru Podcast --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/support

On today's episode of All in the Industry®, Shari Bayer is back at our Heritage Radio Network studio in Brooklyn with her guest Robert Simonson, who writes about cocktails, spirits, bars, and bartenders for The New York Times, and is the creator and author of the Substack newsletter, The Mix With Robert Simonson. Robert's books include The Old-Fashioned (2014), A Proper Drink (2016), and 3-Ingredient Cocktails (2017), among others. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015 and 2022 editions), and won the 2019 Spirited Award for Best Cocktail and Spirits Writer. Robert's work, which has also appeared in Vinepair, Punch, Imbibe, Saveur, Bon Appetit, Food & Wine, New York magazine, Lucky Peach, and more, has been nominated for a total of 16 Spirited Awards and four IACP Awards. Today's show also features Shari's PR tip to get in the mix; Industry News Discussion about Michelin-starred Chef John Fraser's new "The Industry Table" program; plus, Shari's Solo Dining experience at Chef/Owner Niki Nakayama's n/naka, a two-Michelin star, global destination for modern kaiseki with a California twist in Los Angeles, CA. ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Robert Simonson and Shari Bayer.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

I'm fortunate to know someone like Derek Brown. His writing, books, and expertise have been influential in what shaped me as a bartender. I've learned recipes, techniques, and storytelling from someone like Derek, and now as I continue life without alcohol, he has found a new way to influence me. His own journey has afforded him the pause it took to look at the way his life was being lived and the decision to change it. It's incredible to see Derek take his new direction and do what he does best, understand the best he can for himself, and amplify his knowledge in the direction that helps others. Thank you for your time, path, journey, and willingness to share, Derek. I owe you so much. Derek is the founder of Positive Damage, Inc., a NASM-certified wellness coach, advocate for mindful drinking, and expert on no- and low-alcohol cocktails. He is also known as a cocktail pioneer, former owner of the prestigious Columbia Room in Washington, D.C. (2017 “Best American Cocktail Bar” at the Spirited Awards), and one of the nation's top bartenders as Chief Spirits Advisor to the National Archives Foundation, which he jokes made him the highest-ranking bartender in the U.S. government. In 2017, Playboy magazine named Brown one of "The 10 Entertainers, Thought Leaders and Heroes Who'll Save Us in 2017." More recently, Brown was recognized as a leading beverage figure affecting positive change in the global bar industry by Drinks International in 2020 in their “Bar World 100” list. Brown changed his approach to drinking in 2018, realizing he had a problem with alcohol. At first, he wasn't sure how to approach drinking with his new concerns. He subsequently released his first book, Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World in 2019. He then decided it was time to be open about his struggles with alcohol and addressed his new appreciation for mindful drinking in a 2020 Vox article entitled, “Becoming a ‘mindful drinker' changed my life.” Shortly after, Brown published Mindful Mixology: a Comprehensive Guide to No- and Low-Alcohol Cocktails, pursued his certification in wellness through the National Association of Sports Medicine (NASM), and began to study positive psychology at the University of Pennsylvania. He wanted to understand how happiness and vitality affect our approach to drinking, and how simple interventions can improve our relationship with alcohol. Brown is now working to help foster a culture of mindful drinking and make room for everyone at the bar with delicious no- and low-alcohol drinks. He lives in Washington, D.C. with his family, skateboards and plays chess. Link: positivedamageinc.com Book: https://bookshop.org/p/books/mindful-mixology-a-comprehensive-guide-to-no-and-low-alcohol-cocktails-with-60-recipes-derek-brown/17384545?ean=9780847871278 Founded in 2016, the mission of Ben's Friends is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country. To order my n/a enamel pin from Mover & Shaker, head to tinyurl.com/4fm6r9v6

This week we are joined by acclaimed bartender, author and innovator, Ryan Chetiyawardana, and he shares with us his creative process and philosophy behind his cocktail empire. Over the years his bars (White Lyan, Dandelyan, Super Lyan, Cub, and Lyaness) have won endless accolades including World's Best Bar at The World's 50 Best Bars awards and Best Bar in the World at the prestigious and Spirited Awards by Tales Of The Cocktail 2022 among many others. So tune in and learn about the keys to crafting the perfect cocktail and guest experience. Diageo Bar Academy:https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17 _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

Our first ever guest is back! Today we decided to bring back our very first guest to catch up on his bars, how he won his most recent award and to discuss a whole slew of other topics. He's a third generation bar owner, a judge for MANY craft cocktail competitions, owner of the The Avril Levine Punk Bar, National Brand Ambassador for Woody Creek Distillery, winner of the “American Bartender of the Year” in 2014 and recently won “Best Bar Mentor” at Tales of the Cocktails 2022 Spirited Awards in NO, in 2014 his flagship bar Williams&Graham was nominated for a James Beard Award and in 2015 was named one of the World's Top 50 Bars by Drinks International Magazine. He is a forceful advocate for his employees and one of our favorite bar/restaurant owner responders. The one and only, SEAN KENYON! DRINKS: Maple Walnut Old Fashioned https://www.happyhrhandbook.com/ REVIEWS APPETIZER: Williams & Graham(4.5), Denver, CO 3 Stars, Yelp 9/2022 Good drinks but be careful as they try to add drinks to bill you never ordered hoping you will be too buzzed to notice. This is definitely a place for beta millennials to voice their intersectionality oppressions out loud. Main Course: Occidental(4), Denver, CO 1 Star, Yelp 11/2021 Ashlynn the bartender had my kicked out before I could even order a drink or sit down for my friends birthday party. They had the door guy say "We all don't feel safe with you here, you can't drink here." I've been going there for years and know and knew a lot of the bartenders over the ages. I would never be threatening or have been to any business or their people. This all happened because I know and am friends with her ex boyfriend of 5 years ago. Very poor decision on on her part and bad for the business as the whole birthday party left as well. I will not be going back with the way I was treated and for such pathetic grudge holding and ego stroking. Just hope you're not friends with any of her ex's if you do go. Dessert: Occidental(4), Denver, CO 1 Star Yelp 6/2021 The "child" working the front door is a huge asshole, if you like being talked down to by skinny tatted up wanna be tough guys this is the place for you. Guy is the owner apparently, makes sense as to why he was such an unnecessary prick. There's way too many good bars in lohi to waste your money here. Occidental (4), Denver CO 1 Star Yelp 12/2021 This evening me and my crew went to the occidental and it was god awful. We paid for three drinks and never received them. The "waiter" took the card and never retrieved the drinks. Awful and would *never* recommend this bar to locals or otherwise. --- Send in a voice message: https://anchor.fm/3starspodcast/message

Mark Gillespie is the host and executive producer of WhiskyCast and founding partner of CaskStrength Media. Now in its 17th year, WhiskyCast is the world's longest-running whiskey podcast series, enjoyed by listeners in over 180 countries. Mark has developed WhiskyCast into a worldwide online community, providing complete news coverage of the whiskey industry.  Mark is a veteran journalist with four decades of experience in broadcast and online journalism and was awarded Communicator of the Year honors in the 2021 Whisky Magazine Icons of Whisky Awards. He has also been inducted into the Kentucky Distillers Association's Order of the Writ for his contributions to whisky-focused journalism. Listen to this episode of Mitlin Money Mindset™ for some great takeaways about Mark's journey from journalist to entrepreneur, great whiskey recommendations that you may want to try, and what he thinks the future of the whiskey industry looks like.  You will want to hear this episode if you are interested in... Learn more about Mark Gillespie and WhiskyCast [3:10]  How WhiskyCast has grown since its conception in 2005 [8:32]  The most interesting thing Mark has learned about Whiskey [10:33] How Mark's HappyHourLive Webcast came to be [12:53]  How beginners can expand their whiskey palette [15:07] Why Mark doesn't have a favorite whiskey—yet [21:40] Mark's whiskey collection is his personal library [23:11]  What does the future of the whiskey industry look like? [27:45]  The story behind Mark's custom desk [30:13]  What's up next for Mark Gillespie in 2022? [31:35]  What brought Mark joy and put him in the mindset for success [32:33] Resources & People Mentioned AnCnoc Peter Arkle Limited Edition Whiskies Uncle Nearest Premium Whiskey Connect with Guest The website On Instagram On Twitter On Linkedin On Facebook On YouTube Bio Mark Gillespie is the host and executive producer of WhiskyCast, now in its 17th year as the world's longest-running whisky podcast series. WhiskyCast provides whisky lovers with news and interviews from the world of whisky each week, and has been produced on location in more than 15 different countries.  Mark is a veteran journalist with four decades of experience in broadcast and online journalism, and was awarded Communicator of the Year honors in the 2021 Whisky Magazine Icons of Whisky Awards.  He has also been inducted into the Kentucky Distillers Association's Order of the Writ for his contributions to whisky-focused journalism, and has been recognized for his work by the Society of Professional Journalists, the Spirited Awards, the Academy of Podcasters Awards, the Drammies Awards, the Alaska Press Club, and the Houston Press Club. He is a former president of the Alaska Press Club.  Mark and his family own CaskStrength Media, and are based in the charming, yet regrettably dry town of Haddonfield, New Jersey. Guests on the Mitlin Money Mindset Show are not affiliated with CWM, LLC, and opinions expressed herein may not be representative of CWM, LLC. CWM, LLC is not responsible for the guest's content linked on this site. Connect With Mitlin Financial podcast(at)MitlinFinancial.com - email us with your suggestions for topics or guests https://mitlinfinancial.com  Follow on Twitter Follow on Instagram Subscribe on Youtube Follow on Linkedin Follow on Facebook Subscribe to Mitlin Money Mindset™ on Apple Podcasts, Spotify, Google Podcasts

Since its founding in 2002 in New Orleans, Tales of the Cocktail, has become the premier global gathering for anyone working in the hospitality and drinks industry. Celebrating 20 years in 2022, Tales of the Cocktail held its first in-person conference since the start of the COVID-19 pandemic. This year's theme of "Progress" focused on the resilience of bar professionals, advocacy, mental health and career development. Melanie and David recap trends, products tasted and Spirited Awards winners.The Connected Table Live is broadcast live Wednesdays at 2PM ET.The Connected Table Live Radio Show is broadcast on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). The Connected Table Live Podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

This episode features Jane Ryan, a writer and content creator working in the world of drinks. She's someone with some valuable insight into how you might want to go about building a career making content about drinks and getting it seen across the social media platform world we live in today.Jane started out as a drinks journo; she studied journalism at university in the UK before landing a plum role at Difford's Guide, which quickly saw her traipsing through distilleries in Scotland and France. She's also worked both behind the bar and on the floor, and has been recognised for her writing at Tales of the Cocktail's Spirited Awards.After a stint in the consumer media world at Concrete Playground in Sydney, she launched Difford's Guide Australia in 2019, and in recent years has grown that brand here through her use of social media, creating content for both TikTok and Instagram, and reaping millions of views in the process.I've long been a fan of Jane's work, and in this chat she demystifies a little about what kind of content works on TikTok and Instagram, how she grew that audience, and she talks about how you might break into the drinks media world today.

Fire up a cigar and mix yourself a Creole Cocktail as Chris Hannah joins us from the crescent city to talk about spending 14 years behind the bar at Arnaud's, the blender daiquiris at Manolito, the joys of sugar rimmed cocktails, and being top 4 in three different categories for Spirited Awards at Tales of the Cocktail.Plus, the Speakeasy also made it to the top 4 again for a Spirited Award, will we break our bridesmaid streak? The team is divided.Please SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER: Sother Teague @CreativeDrunk SpeakeasyRadio @SpeakeasyRadio#DrinkingOnTheRadioHeritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.

Today's podcast is one for anyone in hospitality and bartending who has ever thought about making the leap over to the brand side of the industry. Maybe you've wondered whether or not you are someone suited to the brand world, working for a spirits company? Hospitality can arm with you a number of skills to make the move to brands, but they're also looking for a particular type of person as my guest, Hayley Morison, points out in this interview.Hayley is the national trade advocacy manager for Beam-Suntory, and as the driving force behind their hospitality engagement program The Blend, Hayley has supported hundreds if not thousands of Australian bartenders over the years. In the process they've won the Training Program of the Year at the Bartender magazine Bar Awards a record five times. She's the Asia Pacific co-chair for Tales of the Cocktail's Spirited Awards, and in 2017 landed at number 9 on the list of Australia's Most Influential bar figures. On this episode Hayley talks about how the brand side of the business works, what they're looking for in people who cross over from bartending and hospitality into the brand world, and the most rewarding and creative aspects of her role.

Opened in 2013 by Northern Irishmen Sean Muldoon and Jack McGarry, New York City's The Dead Rabbit is surely one of the world's most awarded bars.I can't possibly list all the accolades they've picked up over the years, but they include multiple prizes for World's Best Bar at both the prestigious Spirited Awards and the World's 50 Best Bars.The Dead Rabbit is world famous for its Irish coffee. And this episode you'll hear Sean recount the messy incident that put them on the path to perfecting this somewhat neglected cocktail, further inspired by the legendary bartender Dale DeGroff.You may also like:Wine episodes on Drinks AdventuresAlso with us this episode is The Dead Rabbit beverage director Jillian Vose, who explains how the sous vide cooking technique enables the team to serve the Irish cocktail perfectly and consistently every time.And if like me you're based in Sydney, here's a tip. You can try an Irish coffee that's very similar to the Dead Rabbit's at a bar in the city. Jillian visited the Duke of Clarence a few years ago to show them how it's done, and they've since kept up the tradition.Sean, Jack and Jillian have now published the definitive story of the Irish coffee in a new book titled When Whiskey Met Its Match, which sets the record straight that the cocktail was invented by a Northern Irishman, Joe Sheridan.I hope you enjoy about this chat about one of my favourite cocktails. We also talk a bit about Irish whiskey, and the second Dead Rabbit book launching on February 22, called Paddy Drinks.It's a collection of cocktail recipes that Sean hopes will help fuel Irish whiskey's ascendancy in cocktail bars across the world.

Sometimes in life, you just know you need to make a change. For Lauren Mote, that realisation came as she approached the end of her international politics degree. "I was opening my Russian politics book and thinking 'I'm not interested in this," she tells Elisa Roche. "And then (I was) picking up Harold McGee's 'On Food and Cooking: The Science and Lore of the Kitchen'." Lauren says it wasn't that she'd lost interest in academia, just that the subject matter had changed. Fast forward 24 years and she's been named one of the best bartenders in the world, became Diageo's first ever Reserve Global Cocktailian, and has launched a number of successful businesses. Her career in hospitality didn't start with quite so much glamour, although she does say she got "gratification" from her job as a singing hamburger dresser when she was 16. Listen on to hear about the strong female figures who inspired Lauren to succeed, how she sees herself as still very much on a career journey, and get her top tip for avoiding a hangover. Lauren Mote, Drink Consultant and Entrepreneur Lauren Mote is a sought-after consultant and expert in the global spirits industry.  Lauren is a Founding Partner of Bittered Sling Bitters, Chard & Laver Agency, Nightcap Media and Kale & Nori Culinary Arts.  She's also the co-founder of Women Celebrate, a social media initiative to highlight women and fem folx in the drink industry and their achievements. An active member and educator within the global spirits industry, Lauren has led seminars at Bar Convent Berlin and Sao Paulo, TED, Vancouver, Barometer and presented at World's 50 Best Bars Awards.  Lauren is a part of the Tales of the Cocktail's Culture, Education and Spirited Award committees.  She was recognised by her industry peers as one of the top 4 "International Brand Ambassadors of the Year 2019", top 4 "Best Bar Mentor 2020" at the annual Spirited Awards and the first Canadian woman inducted into the “Dame Hall of Fame” by Tales of the Cocktail.  Lauren is often included in the industry's best lists, including the Bar World 100 by Drinks International, celebrating the very best of the global drinks industry.

Eileen Wayner, CEO of the Tales of the Cocktail Foundation, returns to the Bar Hacks podcast! Eileen shares details of the 20th anniversary of Tales of the Cocktail—taking place this year in New Orleans from July 25 through July 29—including: the Cocktail Apprentice Program (a.k.a. the Red Coats), the return of the Spirited Awards, the Dame Hall of Fame, TOTC's new host hotel, why people who haven't attended a Tales should plan to come this year, and more. We hope to see you in New Orleans in July for the 20th anniversary of Tales, y'all! Learn more on the Tales of the Cocktail website and follow Tales on Instagram, Facebook, and Twitter to stay up to date on dates and developments. Connect with Bar Hacks and host David Klemt on Instagram. Cheers!

Yes, it's a biggie. My 200th episode, and who should join me but one of the biggest names in cocktails and my constant companion during the lockdown, Lynnette Marrero. 199 episodes ago, I had a mic and “bottom's up” to end the show. Now we have reached the 200th episode - I have a mic, bottoms up, and 199 episodes of Lush Life Podcast! This is due to the hard work and dedication of everyone involved with A Lush Life Manual and Lush Life podcast, especially my producer Evo Terra who was with me when Lush Life was in the idea stage and who has remained my work partner throughout my Lush Life Journey. Everyone who sat across from me has become part of the Lush Life family. I've been inspired by all their stories and lucky enough to have tasted some of the best drinks in the world thanks to their time and generosity.  Of course, there would be no show if you didn't listen to it, and I thank you for tuning in every Tuesday! Planning my 200th episode was easy; I spent my lockdown with Lynnette Marrero. For those of you who don't know her. Where do I even begin?  Her bio is longer than this entire podcast. She began her career working at the Flatiron Lounge in NYC alongside Julie Reiner and has worked as a bartender, senior bartender, bar consultant, and Rum Ambassador for Diageo.  She is now the Bar Director at Brooklyn hotspot The Llama Inn and the newly opened Llama San. She's won tons of awards for her work, including the James Beard Award as one of America's Leading Female Mixologists in 2009. She's received the Tales of the Cocktails' Spirited Awards for World's Best Bar Mentors and the inaugural Philanthropy Award with co-founder Ivy Mix for their work in Speed Rack.  She most recently won the Altos Bartenders' Bartender Award 2021. The award is voted for by a group of bartenders who are asked to name one peer who pushes the boundaries of what it means to be a great bartender.  How did I spend lockdown with her - well, Marrero launched the https://shareasale.com/r.cfm?b=1505449&u=1841099&m=62509&urllink=&afftrack= (Masterclass.com) Mixology platform in March 2020, just as the world went insane, helping home bartenders live life one cocktail at a time. How could I not have her on the program?   Our cocktail of the week is Lynnette's Clara Bow: INGREDIENTS  ½ ounce Grenadine ½ ounce St. Germain elderflower liqueur ¾ ounce fresh lemon juice 1 ½ ounces bourbon 5–6 mint leaves Mint sprig, for garnish METHOD Add all of the ingredients to a shaker Add ice Shake, shake, shake Double strain into a coupe glass Garnish with the mint sprig If you want to make the grenadine from scratch, then head to this recipe at https://alushlifemanual.com/ (alushlifemanual.com), where you'll find even more recipes and all the ingredients in our shop. ----- Become a supporter of A Lush Life Manual for as little as $5 - all you have to do is go to https://www.buymeacoffee.com/lushlife (buymeacoffee.com/lushlife). Lush Life Merchandise is https://www.redbubble.com/people/alushlifemanual (here) - we're talking t-shirts, mugs, iPhone covers, duvet covers, iPad covers, and more covers for everything! And more!  Produced by https://podcastlaunch.pro (Simpler Media) Follow us on https://twitter.com/alushlifemanual (Twitter) and https://www.instagram.com/alushlifemanual/ (Instagram) Get great cocktail ideas on https://www.pinterest.co.uk/alushlifemanual/ (Pinterest) New episodes every Tuesday, usually!!

In Episode #45, Hanna Lee and Michael Anstendig of Hanna Lee Communications chat with Holly Graham, Managing Editor, DRiNK Magazine Asia. Holly is currently #12 on the Bar World 100, a list of the world's most influential figures in the bar industry.⁣⁣She is also an Academy Chair for The World's 50 Best Bars and Asia's 50 Best Bars. In addition, Holly sits on the education and Spirited Awards committees for Tales of the Cocktail. ⁣ ⁣Having gotten her start bartending at The Old Man Hong Kong, which was ranked #1 on Asia's 50 Best Bars 2019, Holly can often be found jumping behind the stick for guest shifts.⁣ ⁣Have a listen to this worldly journalist who shares her thoughts on:⁣ ⁣1. Why she thinks that Asia is becoming a drinks destination due to outside-the-box experimentation, innovation, depth of flavors and access to incredible ingredients. ⁣ ⁣2. How she chooses to profile talent based upon their ability to inspire or teach other bartenders something unique.⁣ ⁣3. Why pitches to her should have the complete package of information, including a press release and especially photos, given the importance of visual storytelling.⁣ ⁣4. Why it is vital to articulate a bar's points of differentiation and selling points to get her attention.⁣ ⁣5. Why she thinks Asia-based ecoSPIRITS, a sustainable spirits distribution technology, is moving hospitality forward.⁣ ⁣⁣Connect with Holly on IG at @hollygrahamdrinks.⁣⁣⁣⁣⁣⁣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.⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ See acast.com/privacy for privacy and opt-out information.

Tales of the Cocktail CEO Eileen Wayner drops by the Bar Hacks podcast with TOTC board member and operator Neal Bodenheimer. This year's upcoming Tales is a hybrid digital/in-person event taking place September 20-23. Attendees can expect not only informative education sessions and brand activations but also new elements such as the reinvented Spirited Awards and the all-new Diversity Distilled Career Fair. Click here to register for this year's event. Connect with Eileen Wayner on LinkedIn and Neal Bodenheimer on Instagram. You can also follow Tales of the Cocktail on Instagram, Twitter and Facebook. Connect with host David Klemt on Instagram, and follow Bar Hacks on Instagram and Twitter. On a personal note, the people of New Orleans and Louisiana are in our thoughts as Hurricane Ida made landfall on Sunday.

The Rochester Cocktail Revival is back. The eighth annual event kicked of Monday and runs through September 5. Rochester's event is the only weeklong cocktail festival of its kind in the state, with more than 20 bars participating. Despite the vibrant local scene, Rochester hasn't made the map when it comes to national recognition for its cocktails. Tales' Spirited Awards, which honor cocktails and spirits throughout the nation, have focused attention on New York City; the only bars awarded north of that are in Massachusetts and Canada. This hour, we preview the Rochester Cocktail Revival, and we discuss how cities like Rochester -- smaller in population, but large in cocktail culture -- earn a place on the wider cultural map. Our guests: Leah Stacy , associate producer for the Rochester Cocktail Revival Donny Clutterbuck , head bartender at Cure Ralph Ditucci , co-owner of The Richmond, Bar Mecca , and Cristallino Premium Ice

Hey friends, welcome back to The festivalPass Stories podcast! For this week's episode, we're taking it down to the Big Easy! Please welcome the Executive Director of the New Orleans Wine & Food Experience, Aimee Brown.  Aimee has gained invaluable experience as an event curator. As a graduate of Loyola University New Orleans, Aimee has worked with some of the finest non-profit organizations for hospitality in the country. She started as an Assistant at Tales of the Cocktail Foundation and was given the task to plan their Spirited Awards. From here, Aimee felt that she found where she wanted to be; at gatherings with great wine, food, and people.  Shortly after becoming a mom, Aimee started at a new non-profit as the Assistant to the Executive Director at the New Orleans Wine & Food Experience, or NOWFE. This was the perfect opportunity for someone with aspirations of running large festivals. Aimee was tasked with helping out with day-to-day operations, vendors, sponsors, and everything in-between. When it was time for NOWFE to select the successor of the Executive Director, Aimee had the background to be considered and earned the job.  New Orleans is all about a good time, and that what you get with NOWFE events. They do a great job of getting wineries and restaurants together to make a fun and safe experience for the community. Since COVID happened in 2020, NOWFE Wine Dinner series has become an all-year extravaganza; and people are still excited about their bigger events like Vinola and Grand Tastings.  The New Orleans Wine & Food Experience, with the help of it's sponsors and donors, has raised over 1.5 million dollars for so many organizations in the city. Hospitality, food, and live entertainment are what New Orleans does best. We can't wait to go to Louisiana and taste the legendary cuisine and wine for ourselves at NOWFE.    “So, we kind of rebranded during 2020 where we're doing things all year around. I love it so much, and I'm so passionate about it. Anytime an opportunity comes up I want NOWFE to take it, and that's what we've been doing.” - Aimee Brown    Catch the interview on Festival Pass Stories! https://festivalpass.com/stories   You can find Aimee on    LinkedIn: https://www.linkedin.com/in/aimee-brown-569393148/   NOWFE's Website: https://nowfe.com    NOWFE's Instagram: https://www.instagram.com/nowfe/   NOWFE's Facebook: https://www.facebook.com/NewOrleansWineFoodExperience    Connect with Festival Pass!   Facebook: https://www.facebook.com/getfestivalpass/    Instagram:  https://instagram.com/festival_pass/   Twitter:  https://twitter.com/pass_festival    Website:  https://festivalpass.com/

Author, Cocktail Enthusiast & Traveler, Robert Simonson, Chats His New Book Mezcal and Tequila Cocktails, New York Times, Best Bars in New York & Bourbon The Birdies & Bourbon team had a blast chatting with New York Times writer Robert Simonson in Brookyn about his new book Mezcal and Tequila Cocktails: Mixed Drinks for the Golden Age of Agave [A Cocktail Recipe Book]. Robert shared some great stories about his favorite bars and cocktails while traveling globe and where to drink in New York City. Be sure to check out Robert Simonson online at https://www.robertsimonson.net/ Mezcal and Tequila Cocktails can be found at your local bookstore or online at https://www.amazon.com/gp/product/1984857746?tag=randohouseinc8259-20 ROBERT SIMONSON writes about cocktails, spirits, bars, and bartenders for the New York Times. He is also contributing editor and columnist at PUNCH. His books include The Old-Fashioned (2014), A Proper Drink (2016) and 3-Ingredient Cocktails (2017), which was nominated for a 2018 James Beard Award, and The Martini Cocktail (2019), which was nominated for an IACP Award. He was also a primary contributor to The Essential New York Times Book of Cocktails (2015). Simonson won the 2019 Spirited Award for Best Cocktail and Spirits Writer, and his work, which has also appeared in Saveur, Bon Appetit, Food & Wine, New York magazine, and Lucky Peach, has been nominated for a total of eleven Spirited Awards and three IACP Awards. A native of Wisconsin, he lives in Brooklyn. Apparel for the show provided by turtleson. Be sure to check them out online for the new season lineup at https://turtleson.com/ The Neat Glass. Be sure to check out The Neat Glass online at theneatglass.com or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram ( @birdies_bourbon)

In this episode I chat with Toronto native now living in Amsterdam, Lauren Mote. Lauren is them Diageo Reserve and World Class Global Cocktailian, co-creator of Bittered Sling Bitters, a sommelier, writer, and spirits' judge. She was inducted into the Dame Hall of Fame in 2016 and has been named in the top 4 Best Bar Mentors and Best International Brand Ambassador by the Spirited Awards. In our episode we chatted about mentorship, travel, relationships when you run multiple businesses with your partner, and so much more. You can find Lauren on Instagram at @laurenmote and at @womencelebrate.

A local restaurant is taking guests on a culinary tour de force through the best food regions of France. And, on Vancouver Island, an award-winning distillery starts 2021 with a bang by creating the top artisan spirit in Canada.

 Abigail Deirdre Gullo was a performer and teacher before she combined both with her love of classic cocktails in those heady days at the turn of the 21st Century in New York City. After working at The Beagle and Fort Defiance she moved to New Orleans to run bar programs with Sobou and the award-winning Compere Lapin where she became the first Heaven Hill Bartender of the year and won best Hotel Bar Program in the United States at the Spirited Awards.Resources & References :@abigailgullo@drinkandlearnwww.drinkandlearn.com/podcastwww.ryegirlnyc.blogspot.com/

Mary Palaca has been a CAP, a Taco, a two-time Barmania champion and also was the head of her high school cheerleading squad. So Josh asked her about Bring It On. She is also nominated for this years Tales of The Cocktail Spirited Award for Best American Bartender, whoich she is flattered by, but wants us all to remember that she is part of a team.

In this timely conversation with Caroline Rosen, executive director of the Tales of the Cocktail Foundation, some of the topics we discuss include: The history of Tales of the Cocktail - from its humble origins as a walking tour soaked in history and booze, to its current status at the cutting edge of international spirits and cocktail conferences. How Tales of the Cocktail actually operates - and it's complicated. There’s educational seminars, pop-up events, bar takeovers, second line parades, chance celebrity encounters in hotel lobbies, and a whole lot more besides. What the Tales of the Cocktail has done to pivot in the wake of the COVID-19 Coronavirus - including all the details about their FREE digital education and networking opportunities that will be announced on August 31st. We also cover a bunch of other topics, including the yearly Oscars of the cocktail world - AKA the Spirited Awards, the uncommon economic impact the event has on the service industry sector of the Big Easy, the legendary mid-July aroma of Bourbon St. And much, much more

José Luis León is the Bar Director for RitualH group in Mexico City. He's best known for his work behind Limantour which sits proudly at #10 on the World's 50 Best list. Jose himself is nominated for the Best International Bartender at this year's Spirited Awards.

Artem Peruk is co-owner of El Copitas bar in St Petersburg, Russia. In five years since opening, El Copitas have come through unimaginable adversity to now be sitting at #27 on the World's 50 Best list, as well as nominated for Best International Bar Team at this year's Spirited Awards. Artem shares what led to them door-knocking nearby bars in an attempt to borrow a single chair from each so that they could open, and how they were forced to start selling the mezcal that was given to them as opening gifts, often back to the friends who gave it to them. The fact they have made it to where they are today is the result of an incredible amount of resilience, energy and what can only be described as 'Russian' innovation.

“It was a catalyst for us to go out of our comfort zone but also make sure we are serving the community that we love to serve”   In this episode we are honored to have Caroline Rosen, President of Tales of the Cocktail Foundation, join us as a guest. Caroline's role in the New Orleans culinary community has seen her providing scholarships to culinary schools for qualified minority applicants and by providing micro-loans to farmers in the New Orleans region. Her career has developed deep relationships with chefs, food brands, and numerous publications as she created events, community partnerships, and fundraising opportunities as part of the Besh Foundation before taking on her current role as President of the Tales of the Cocktail Foundation.   In 2018 she was named one of the "55 Most Influential People in Dining and Nightlife" by The Observer. With current global events, the 2020 Tales theme is CATALYST, the spark of change. In 2020, Tales of the Cocktail Foundation will celebrate how growth is fostered within the drinks industry from craft to people. CATALYST communicates the Foundations desire to facilitate innovation and transformation by providing a platform to collectively collaborate and influence the global drinks industry.   Enjoy!      Contact details & resources:   Instagram: carolinerosen Tales of the Cocktail Foundation   2020 Spirited Awards     *****   Before we get started I wanted to talk first about Patreon and how you can be a part of the podcast.    Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me.    In this world we live in being a creator is about creating communities around mutual topics of interest and this is what I want to do for you.    Please follow the link below and join the community!  https://www.patreon.com/onthebackbar  ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast for the future.  You can find show notes soon on gastronomerlifestyle.com Or follow us on social media here Facebook: gastronomer lifestyle  Instagram: on_the_back_bar Contact me on christopher@gastronomerlifestyle.com   

We've heard #MeToo stories from Hollywood to Springfield, but some of the most abusive and toxic behavior at the center of these stories is still experienced every day by women in the bar and restaurant industries.Our guests this month are legends in Chicago and beyond, not only for their abilities behind the bar, but for creating networks of talented, fierce women who mentor younger servers and focus on giving back to their communities.SHELBY ALLISONShelby Allison co-owns Lost Lake, a tropical cocktail bar in Chicago that opened in 2015 and was named Best American Cocktail Bar at Tales of the Cocktail's 2018 Spirited Awards, is a three-time James Beard Foundation semifinalist for Outstanding Bar Program (2016, 2017, 2018) and a finalist in 2019, and earned a spot on the World's 50 Best Bars list (2018). Shelby is a co-founder of Chicago Style, a yearly conference focused on increasing inclusivity, safety, and sustainability within the cocktail community, and was featured in The New York Times, Vogue, and Food and Wine. She also co-founded Shift-Ease, a monthly charitable party at Lost Lake that supports local Chicago organizations working for progressive racial, economic and gender justice, and is a founding board member of the Chicago Period Project, an aspiring non-profit that helps Chicago's homeless and in-need people experience their periods with dignity. Shelby was one of Chicago Woman's 10 Most Influential Women in Chicago's food and beverage community (2018), and one of Wine Enthusiast's 40 Under 40 Tastemakers (2018).NANDINI KHAUNDNandini Khaund was part of the opening team at one of the city's most groundbreaking cocktail bars, the Violet Hour, which has had a tremendous impact on the industry in Chicago and beyond for more than a decade. Since then, Nandini has done everything from tend bar at Big Star to create an independent cocktail app to open and operate Cindy's, the beautiful rooftop bar you definitely know if you've ever visited the Chicago Athletic Association hotel. She's now the founder of Grimoire, a consulting company that works with hospitality groups, bars, and restaurants to facilitate positive work environments, and sits on the grants committee for the nonprofit Tales of the Cocktail Foundation.ALEXIS BROWNMulti-certified mixologist, philanthropist and industry educator Alexis Brown, is the founder and executive director of Causing A Stir, an organization dedicated to educating and empowering underrepresented individuals in the bar and beverage industry.Born and raised in Chicago, Illinois, Alexis worked her way up in the hospitality industry from a coat-check and nightclub “shot girl” to a skilled beverage consultant and cocktail connoisseur. In her nearly 10 years of experience in the field, Alexis honed her skills at some of Chicago's most renowned bars and restaurants including The Drifter, The Dearborn and The Aviary.Throughout her bartending career Alexis witnessed the disparaging way underrepresented individuals were treated in the beverage industry and decided to create a safe space where they could develop the skills to thrive among their peers. In 2016, she developed Causing A Stir to uplift and empower marginalized individuals in the hospitality industry. Since its inception the group has gained nearly 3,000 members worldwide and hosts monthly events to educate individuals from underserved communities.Since 2011 Alexis has also served as the chief curator of her personal brand, Serving Life Behind Bars, where she develops custom cocktail creations for private events. She has received several accolades in the beverage industry including Wine Enthusiast Magazine's 40 Under 40 (2019), Drinks International Magazine's 100 Most Influential Figures (2019), World Class Competition Top 100 Bartenders (2019), Old Forester Old Fashioned Competition Winner (2018), Most Imaginative Bartender Regional Finalist Award (2017) and Semi-Finalist of the Bacardi Legacy Competition (2017 & 2018).Alexis has spread her mission of educating minorities in the beverage industry across the country. She has been featured on The Chicago Tribune, Food & Wine and Eater.Like the show? Join us LIVE monthly at The Hideout in Chicago!

Mike Enright is a bartender, hairdresser and owner of The Barber Shop Sydney and Barangaroo.Mike's career began in the UK - he was raised in English pubs and then trained as a hairdresser upon leaving school. But it wasn't too long before he was drawn back to the bar business in the 1990s, where he spent the next 25 years involved with a plethora of successful venues.It was in 2013 that he realised his dream of uniting the cocktail bar concept with that of a barber shop with (aptly named) The Barber Shop, which has gone on to win more than its fair share of Spirited Awards and continues to lay claim to the largest rare and modern gin collection in Australia.

Robert Simonson writes about bars, bartenders, cocktails, spirits and travel for The New York Times. His work has also appeared in Imbibe, Food & Wine, Saveur, Bon Appetit, Punch and many other publications. His books include “The Old-Fashioned” “A Proper Drink”,  and “3-Ingredient Cocktails,” and his newest book, “The Martini Cocktail,” was released earlier this fall. His writings have been nominated for a total of eleven Spirited Awards; and two IACP Awards. He is the recipient of the 2019 Spirited Award for Best Cocktail and Spirits Writer, and he is the co-author, with Martin Doudoroff, of two apps, “Modern Classics of the Cocktail Renaissance” and “The Martini Cocktail,”  In the podcast today we discuss: Robert’s early writing career The role of instinct in creative work The evolution of the celebrity bartender The book someone should write on hospitality And so much more.  Robert was such a thoughtful and entertaining guest, and I hope you enjoy the conversation as much as I did.  Find Robert online at Robertsimonson.net Or on Instagram at @robertosimonson Find Robert’s latest book, “The Martini Cocktail,” at fine booksellers everywhere, or on Amazon

Masahiro Urushido is a career bartender and owner of Katana Kitten, a Japanese-American style bar in New York. The bar recently took out Best New American Cocktail Bar at the 2019 Spirited Awards. Masahiro is pioneering the practice of bringing elements of the Japanese style of bartending - which you can learn more about in our chat with Hidetsugu Ueno or Rogerio Igarashi (at the 48:00 mark of #3) - to the industry in the United States. As such, he's become renowned for his stunning highball cocktails that are made even more impressive by his attention to detail, something that seems to come naturally to any Japanese bartender. We ask Masahiro about his background, why Katana Kitten stands out, what is needed to make a beautiful highball and then finish with the Free Pour Five!

Bars from Singapore continue to make their mark in the global bar scene, with Atlas and Manhattan taking top prizes for the first time at the Spirited Awards held in New Orleans. Glenn van Zutphen, Nicholas Fang, Managing Director, Black Dot and Kirk Wagar, Co-Chairman, Mercury share more. 

I go through the top tens of the spirited awards finalists and make my uneducated guesses. Also I come to terms with the fact that I have no friends and its all my fault.Support the show (https://www.patreon.com/Deathoftheparty)

Jesse Vida of Atlas! @jessejvida Previously part of the award-winning teams at Booker + Dax and Dead Rabbit @deadrabbitnyc , Jesse also led BlackTail @blacktailnyc to No. 31 on the World’s 50 Best Bars @50bestbars and “Best New Opening”, while also being awarded “Best New American Cocktail Bar” at The Spirited Awards at Tales of the Cocktail @tales_of_the_cocktail . In 2017, he was named New York City’s Rising Star Bartender by Starchefs @starchefs and earned a place in Zagat’s @zagat 30 under 30 Industry Game Changers in New York City.

Each & every year, bartenders and industry professionals from around the world meet up in New Orleans to attend the Spirited Awards during Tales of the Cocktail. The awards have even been nicknamed "the Oscars for the Bar World," which speaks volumes as to how they are viewed in the business. So, join us this week as we sit down with Charlotte Voisey, the head chairperson of the Spirited Awards, and hear the scoop on what goes into putting the awards together.   Learn More:   Charlotte Voisey: https://www.instagram.com/charlottehdovoisey/?hl=en   Spirited Awards: https://talesofthecocktail.org/industrynews/13th-annual-spirited-awards-regional-top-10-honorees   ==============================   Join us every Monday as star bartender, Erick Castro, hangs out with some of the top bartenders from around the world while drinking a little bit of whiskey. The truth about bartending comes to the surface, since nothing is off limits and topics range on everything from sleeping with customers to the first time you got drunk.   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

Steve Olson!!!! @Akawinegeek Today’s guest has been helping to shape the beverage industry for over 40 years. Getting his start in restaurants, he’s gone on to be a writer, consultant, educator, and lecturer, and is particularly known for his pioneering work with Sherry, Spanish and Greek wine, Sake, Gin, and Agave spirits. He’s opened nearly 50 restaurants and bars to date, including Gramercy Tavern in New York City, and was honored as “Best Bar Mentor” at the Tales of the Cocktail @tales_of_the_cocktail Spirited Awards in 2012. In addition to continuing to serve as founding partner in Beverage Alcohol Resource, an independent organization whose mission is to educate, guide, and propagate the healthy, enlightened, and responsible use of beverage alcohol products. His newest role is Global Mezcal Advocate / aka maguey geek / co-operating partner in Del Maguey Single Village Mezcal @delmagueymezcal .

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

Ask Win is a podcast where you are a VIP. Win wants to focus and teach people more and Cerebral Palsy. You’re welcome to ask questions about anything that you want. CP questions but mainly life questions on how to deal with CP or not. Win can ask you base questions if you want. Please let us know or there will be no base questions. If you have any questions for Win please email her at askingwkelly@gmail.com. Please donate to Ask Win by going to https://www.paypal.me/WCharles. Check out Win's books at https://www.amazon.com/Win-Kelly-Charles/e/B009VNJEKE/ref=sr_tc_2_0?qid=1538951782&sr=1-2-ent. On Ask Win today (Wednesday, December 19, 2018), Best-Selling Author, Win C welcomes Mark Gillespie. Mark is the host and executive producer of WhiskyCast, now in its 14th year of providing whisky lovers with news and interviews from the world of whisky each week. Mark is a veteran journalist with nearly four decades of experience in broadcast and online journalism, and has been recognized for his work by the Society of Professional Journalists, the Spirited Awards, the Academy of Podcasters Awards, the Drammies Awards, the Alaska Press Club, and the Houston Press Club. He is a former president of the Alaska Press Club. Mark and his family own CaskStrength Media in the charming, yet regrettably dry town of Haddonfield, New Jersey. To learn more about Mark visit www.whiskycast.com.

Listen to the Bartender Journey Podcast # 253 with the audio player on this page, or subscribe on Apple Podcasts,  Android or Stitcher Radio. This week on the show we talk with Walter Easterbrook who runs the Bowery Collective and is NY Brand Ambassador for Woodford Reserve.This show is also generously sponsored by The Bowery Collective.The Bowery Collective's yearly Arte Agave festival is coming up on June 29, 2018 at the Bowery Hotel in Manhattan.Arte Agave is a unique celebración of fine agave spirits + arts + entertainment inspired by the richness of Latino culture.Click for tickets. Walter has been also running the Beyond the Bar series which helps Bartenders to advance their careers and move on to other opportunities if they wish.  If you'd like to get involved with future Beyond the Bar events, contact the Bowery Collective.Every year at Tales of the Cocktail there is a big awards ceremony called the Spirited Awards.  This year they have added a new category for Best Video, Broadcast or Podcast.  Please help out by nominating Bartender Journey for this category.  Everything you need to know about how to do this is on this page.Cocktail of the Week:Brown DerbyThis drink is named for a Hat Shaped restaurant that was once in Los Angeles called the Brown Derby.The classic recipe is:2 oz Bourbon, I’ll use Woodford Reserve today.1 oz Freshly Squeezed Grapefruit Juice1/2 oz Honey Syrup – 1:1 ratio Honey dissolved in hot water – its best to measure by weight, not volume.Shake with ice.  Strain into a chilled coup glass.Brian’s altered recipe:2 oz Woodford Reserve Bourbon¾ oz Freshly Squeezed Grapefruit Juice¼ oz Freshly Squeezed Lemon Juice1/2 oz Honey Syrup¼ oz of an olo sacrum syrup made with the rinds of the Grapefruit, (recipe below)Take the rinds of the Grapefruit before you squeeze it – peel it with a y-peeler or vegetable peeler.  Put in a zip lock bag and add some white sugar.  Mix.  Seal the bag, removing as much of the air as you can.  Let that sit for at least an hour at room temperature.  Add a little warm water to dissolve the sugar mixture and strain it. Book of the Week:Bourbon Curious by Fred Minnick.  The sub title is “A simple tasting guild for the savvy drinker”.We want to thank the Bowery Collective again for sponsoring the show. If you are in the New York area, definitely check out their events, like Arte Agave on Friday, June 29th 2018 at the Bowery Hotel.  Go to bowerycollective.com/ and click on the Events tab to see all the events.As it says on the on the Bowery Collective’s web site “we create meaningful experiences.  If need help organizing a cool event, get in touch with Walter.  There is a contact button on bowerycollective.com/Toast:Make everyday a Masterpiece.

It was an eventful Monday this week. Our USBG NY chapter meeting was held in Brooklyn at The Counting Room. It was sponsored by Highland Park scotch.   They welcomed us with some delicious Highland Park Old Fashions and tasted us on the Highland Park 12, and their Magnus, Valkyrie expressions. It was a Viking theme for the afternoon. Jordon Zimmerman from the brand took great care of us and it was another amazing USBG meeting. It’s the Bartender Journey Podcast #232. Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. Alan Katz was also at the meeting. His NY Distilling Company is just a few blocks away from The Counting Room, and he invited me to visit, as I had not been to his place before. He may have gotten more than he bargained for because I dragged about 10 friends along with me! Of course he was a very gracious host and we had a nice time checking out the distillery and the great attached bar. Along for the ride was our great friend Craig Shiedlo who in turn had a friend in tow that he met at a cocktail competition. Enrico Gonzato who is a Bartender at Dandelyan in London. Dandelyan, of course has won many awards, including “World’s Best Cocktail Bar” at the Spirited Awards during Tales of the Cocktail in 2017. Dandelyan was founded by our friend Ryan Chetiyawardana, who we spoke with at the Dead Rabbit on episode 150. Book of the Week: Ryan Chetiyawardana’s Good Things To Drink, with Mr. Lyan & Friends. This is a beautiful book filled with tons of innovative recipes and gorgeous photography. Cocktail of the Week: Perfect Manhattan. It’s the beginning of November and that sounds like just the thing. The Perfect Manhattan splits the vermouth 50/50 sweet and dry. It makes it a little lighter and brighter. 2 oz Rye Whiskey. ½ Dry Vermouth ½ Sweet Vermouth Dash of Orange Bitters. Lemon Twist Unrelated Podcast Suggestion of the Week:Brought to you by Sudio Bluetooth Headphones, making great sounding and great looking headphones in Sweden. Go to sudiosweden.com and use the discount code “bart enderjourney” for 15% off your Sudio wireless headphones and to show your support for the Bartender Journey Podcast.The Unrelated Podcast Suggestion of the Week : Star Talk with Neil DeGrass Tyson. Dr. Tyson is an Astrophysicist. He has a wonderful approachable and entertaining way of getting really fascinating information across. He always has a professional comedian as a co host on the show, and you laugh while you learn. Give it a try! Its called Star Talk. Toast of the Week: May your blessings outnumber The shamrocks that grow, And may trouble avoid you Wherever you go

Martin Cate owner of Smugglers Cove, which was awarded Best American Cocktail Bar at the Spirited Awards during Tales of the Cocktail 2016 is our guest this week on the Bartender Journey Podcast.  Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio. Book of the Week: Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin and Rebecca Cate This book contains lots of great Tiki cocktail recipes, tons of great knowledge.  There are sections about Understanding Rum, the History of Tiki and Tiki Cocktail Techniques Cocktail of the Week: Mai Tai ·      2 oz Aged Rum ·      ½ oz Orange Liqueur (I used Mandarine Napoleon) ·      ¾ oz Fresh Lime Juice ·      ¼ oz Orgeat Syrup (I used Small Hand Food brand) ·      ¼ oz Rich Demerara Syrup  Shake all ingredients with crushed ice.  Pour all ingredients (including ice) into a Double Old Fashioned Glass.  Garnish with a half lime shell (ie: lime used to produce lime juice) and a sprig of mint. There are many types of Rum.  The old classifications of Light, Amber, Dark and Overproof just don’t cut it anymore.  We now talk more specifically about the production methods and materials: ·      Raw materials that will be fermented - most commonly Molasses, but sometimes Pressed Sugar Cane Juice. ·      The Still it was produced in – Column or Pot Still ·      The Aging Process

Plans for Tales Of The Cocktail 2016 are underway!  The yearly July gathering ofBartenenders from around the world is the premier event for the industry.  Director of Education for Tales, PhilipDuff, joins us for a chat at the Dead Rabbit in Manhattan.  Dead Rabbit was awarded World’s BestBar in 2015 at the Spirited Awards – the annual awards ceremony for theindustry, held during Tales each year. Listen to the podcast with the audio player on this page or: On the Bartender Journey Web SiteFind us on iTunesListen on Stitcher Radio In this episode of Bartender Journey we talk to Philip abouthow best to navigate Tales, about the various seminars, plus some predictionsfor the future of the Bar Business. The Tales Of The Cocktail 2016 schedule is now available. Dick Bradsell passed away recently.  He was a very influential in thecocktail world, especially in his native country England.  Mr. Bradsell invented, among otherdrinks, the Espresso Martini and the Bramble.  In Mr. Bradsell‘s honor, our Cocktail of the Week is the Bramble. Bramble            2 oz Gin (I used St. George Terrior)      1 oz Fresh Lemon Juice            ¾ oz Simple Syrup           ½ oz Crème de Mure (I used Cedilla Acai Liqueur, Chambered would also work)Shake first three ingredients.  Strain into an Old Fashioned glassfilled with crushed ice.  Top withCrème de Mure. Book of the Week:  The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World

Its a blockbuster announcement from Tales of the Cocktail founder Ann Tuennerman!  And it is being announced for the first time on Bartender Journey!Plus, "best practices" for attending Tales of the Cocktail!  How to get the most out of the experience. And, a preview of the 2014 Spirited Awards!  Listen to this show!  You don't want to miss it!

In this episode of the Find Dining Podcast, Ann Tuennerman talks about the 2013 program at Tales of the Cocktail, the world's premiere mixology conference. Buy tickets for Tales of the Cocktail Check out the Tales of the Cocktail website Check out the 59 seminar sessions at the 2013 conference Read Dale DeGroff's The Craft of the Cocktail Details on the Spirited Awards [gallery columns="6" link="file" ids="4979,4967,4968,4969,4970,4971,4972,4973,4974,4975,4976"] Food for Thought: Q: What was the occupation of Antoine Peychaud, the creator of Peychaud's Bitters? A: Pharmacist. Out of the Frying Pan Picks: Place with the Best Beer Selection: Avenue Pub Most Romantic Spot for Drinks: French 75 Bar or Belocq Favorite Place for Dessert: Palace Cafe (get the white chocolate bread pudding) Best Decor: Arnaud's at Christmas and Mardi Gras

The red carpet at the Tales of the Cocktail 2012 Spirited Awards was hoppin’! This year’s celebration of cocktails, bartending and mixology was the biggest yet; no surprise seeing as it was the 10th anniversary of this global gathering of the best of the best in the world of spirits. Natalie had the privilege of interviewing so many who are at the top of their game.

Tales of the Cocktail 2011 finished off with an amazing Spirited Awards ceremony. Natalie had the red carpet all to herself and grabbed some great interviews with the best in the business.

The Tales of the Cocktail Spirited Awards showcase the best of the best in the world of cocktails and bartending each year. Thanks to Pernod Ricard USA, Small Screen Network and Inspired Sips had exclusive access to some of the nominees who graced the red carpet. Everyone from Brian Batt of Mad Men to Salvatore Calabrese, world renowned bartender, took a moment to chat with Natalie Bovis, The Liquid Muse and our illustrious bartender, Simon Ford.