Podcast appearances and mentions of tony abou ganim

Tony Abou-Ganim, a legendary figure in the world of cocktails and hospitality with nearly five decades behind the bar, is sounding an alarm for the industry he cherishes. “Where did the fun go?” he asks – a question that reverberates across the ever-evolving landscape of bars and beverage culture. As the founder of cocktail platform Modern Mixologist, Tony's career has been a masterclass in passion and perseverance. From his early days as a barback in small-town Michigan to becoming one of the most respected voices in hospitality, his journey is defined by innovation, excellence, and heart. A three-time champion on Iron Chef America, Tony helped launch the groundbreaking beverage program at the Bellagio Las Vegas. Today, he continues to shape the industry as a consultant for Royal Caribbean, high-profile venues, and leading beverage alcohol companies, where he lends his expertise to cutting-edge ready-to-drink cocktail development. In this conversation, Tony reflects on his path in parallel with the evolution of cocktail culture – from the rise of craft mixology to the risk of elitism behind the bar. He explains why eliciting connection and joy is at the core of hospitality, shares his vision to revive his family's historic bar, and offers insights into where the industry is heading – touching on everything from the sober-curious movement to the soaring price of cocktails, and what it truly means to brighten someone's day, one drink at a time. Show notes: 0:25: Tony Abou-Ganim, Founder, Modern Mixologist – On location at the 2025 Nassau Paradise Island Wine & Food Festival, Tony talks about formative experiences working at his cousin's bar, The Brass Rail, and how, in a full-circle moment, he is now restoring it to its original 1937 charm. He also reflects on 45 years in the industry,  and celebrates its evolution – from artificial mixers to fresh ingredients and artisanal presentation – while criticizing the rise of ego and elitism in cocktail culture. Tony discusses the classic roots of modern cocktails and why creativity lies in thoughtful reinterpretation rather than originality and how sober-curious lifestyles have yielded challenges and opportunities for bar culture. Tony also advocates for a return to the joy and spontaneity that once defined nightlife and why he advises aspiring beverage entrepreneurs to seek honest feedback and recognize that long-standing relationships are still the cornerstone of success. Brands in this episode: 

The BanterThe Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.The ConversationThe Restaurant Guys are eager to hear from Tony Abou-Ganim's about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he's doing to leave a legacy for those who come next.The Inside TrackThe Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff's eye.Tony on bringing craft cocktails to Las Vegas in the 90s:“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,” Tony Abou-Ganim on The Restaurant Guys Podcast 2024BioTony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails. After gaining experience and notoriety on both coasts, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars. He authored The Modern Mixologist: Contemporary Classic Cocktails and Vodka Distilled. Tony is  a founder of TAG Global Spirits Awards.Info Tony's Websitehttps://www.themodernmixologist.com/TAG Spirit Awardshttps://tagspiritsawards.com/Tony on Instagramhttps://www.instagram.com/mdrnmixologist/Atlas Obscura Article of Victorian Drink Mapshttps://www.atlasobscura.com/articles/victorian-drink-mapsMai Tai Recipe[modified from Trader Vic]¾ oz. Appleton's V/X Jamaican Rum¾ oz. El Dorado 12yr Demerara Rum½ oz. Rhum Agricole Vieux¼ oz. Grand Marnier1 oz. fresh Lime juice¾ oz. Orgeat syrup1 d. Gomme syrup1 d. Angostura bittersCombine in a mixing glass and shake with ice.Fine-strain to a sours glass over fresh ice.GarnisReach out to The Restaurant GuysOur 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/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/2401692/subscribe

On this edition of THE COCKTAIL GURU PODCAST, hosts Jonathan & Jeffrey Pogash talk accounting, life insurance, and real estate—oh, and rum and rum cocktails!—with CPA, insurance executive, real estate developer, and rum entrepreneur Steven Gubb, Founder, President & CEO of Boston-based Paradise Imports, suppliers of all-natural, organic Gubba Rum. Plus Jonathan & Jeffrey go "On the Road" to Bar Convent Brooklyn, snagging impromptu interviews with industry standards Tony Abou-Ganim, Dale DeGroff, H. Joseph Ehrmann, Reza Esmaili, Jamie Gordon, Trish Rossiene, and Lucinda Sterling, and to Brooklyn's Green-Wood Cemetery to visit the resting places of Charles Feltman, creator of the hot dog, and William Niblo, theatre impresario and pioneering New York restaurateur. All brought to you by The Cocktail Guru Shop, now selling fine spirits! 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.

Tony Abou-Ganim, Co-Founder of the TAG Global Spirits Awards, sits down to discuss the inspiration driving his prestigious awards competition created to celebrate excellence in spirits. Tony shares his insights on hospitality and love for the craft of spirits and their role behind the bar. Recorded at WSWA Access Live 2024 in Las Vegas, Nevada

Fred Astaire in a glass? That's right folks, it's the world's most underrated cocktail, serially disregarded by “serious” drinkers. But not us — not here at Cocktail College! To the Vodka Martini, we're devoting more than an hour of hot takes, technical insight, and cultural analysis with none other than Tony Abou-Ganim. Calling in from Las Vegas, the author of “Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails" teaches us to leave our prejudices at the door and embrace the very spirit of hospitality. Listen on (or read below) to learn Tony's Vodka Martini recipe — and don't forget to like, review, and subscribe! Tony Abou-Ganim's Vodka Martini Recipe Ingredients + Description: Choose your favorite vodka; opt to drink it straight out of the freezer or stirred (or shaken) with ice, and with or without vermouth. Garnish with — you've guessed it — whatever you feel like in the moment. Just make sure the glassware is on point! Helen David Relief Fund: TAG Spirits: https://tagspiritsawards.com/the-helen-david-relief-fund/ USBG: https://www.usbgfoundation.org/hdrf IG: https://www.instagram.com/thehdrf/?hl=en Hosted on Acast. See acast.com/privacy for more information.

CHEF JOEL GAMORAN of Sur La Table dishes on “Scraps”, NY Times Bestselling Author DAN BEUTTNER shares the Blue Zones of Happiness and TONY ABOU-GANIM shakes up some Autumnal Cocktails.

We are dishing on the Making of Tomato Sauce, Health Coach Christine Wong teaches us how to build a Plantiful Plate, Swayampurna Mishra welcomes us into her Indian Kitchen and Tony Abou-Ganim is pouring drinks.

Tony Abou Ganim of Food Network fame is mixing up some Summer Sippers, so listen in and toast with us. And, Dad, Journalist and food enthusiast Joshua David Stein is Cooking For Your Kids. He is sharing recipes from world famous chefs that cook for their kids. Plus, I am dishing on National Ice Cream Month with inspiration for fab frozen treats.

#vegasnonstop Guest modern.mixologist Tony Abou-Ganim #LibertineSocial #tagspiritsawards #whiskey #oldfashioned #HeyVegas TRT: 12mins

On this episode of THE COCKTAIL GURU PODCAST, singularly multitalented soul Tony Abou-Ganim shares his singular journey from slinging drinks in a dive bar with a beating heart of gold in suburban Detroit to becoming a globally recognized celebrity bartender and spirits expert—along the way assuming the roles of actor, author, mentor, philanthropist, restaurateur...and redeemer of vodka—with hosts Jonathan & Jeffrey Pogash. Brought to you by Monin Gourmet Syrups, Stroh Rum, and Unleashed Coffee. 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 please visit TheCocktailGuru.com --- Send in a voice message: https://anchor.fm/thecocktailgurupodcast/message Support this podcast: https://anchor.fm/thecocktailgurupodcast/support

This week we chat with legendary bartender & entrepreneur, Tony Abou-Ganim, and discuss his latest project, The TAG Global Spirits Awards, which just entered it's second year. In this episode, we learn about the pitfalls and opportunities in starting your own spirits competition, as well as learn why glassware matters when tasting spirits.    Cocktail Limelight: YouTube.com/bartenderatlarge   _______________________________   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

Tony Abou-Ganim makes drinks in the kitchen with Jennifer Fresh Victor Juices for Cocktails ____________________________________________________Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of:Food & Beverage Magazine's Guide to Restaurant Successhttps://www.amazon.com/dp/1119668964/...____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He has two cocktail books, hosted TV shows and has his own signature branded line of Modern Mixologist bar tools. Tony has designed signature craft cocktails for multiple stadiums and arenas around the country, most recently Allegiant Stadium, home of the Las Vegas Raiders. In this episode, we discuss the cocktail that made him fall in love with bartending, his bartending journey from coast to coast and what it was like being tapped by Steve Wynn to develop the cocktail program at Bellagio Las Vegas (which at the time was arguably one of the most anticipated luxury hotel openings in the world). He's one of the most generous people we know giving back to organizations like Share Our Strength and the Helen David Relief Fund through his forthcoming TAG Global Spirits Awards. These days you can find him spearheading the cocktail program at Libertine Social at Mandalay Bay. Enjoy this episode as we go Beyond the Plate… with Tony Abou-Ganim.    This episode is brought to you by Cirio Tomatoes.  This episode is brought to you by Falksalt. Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com  Follow Beyond the Plate on Facebook and Twitter Follow Kappy on Instagram and Twitter

The legend, the icon, the one and only Tony Abou-Ganim stops by Bar Hacks to chat with co-host David Klemt. The two discuss this year's Helen David Relief Fund at the USBG Foundation fundraising events, Helen David and the Brass Rail's legacy, current drink trends, and more. On September 13, Bally's Atlantic City is hosting a 25-mile bike ride to benefit the Helen David Relief Fund that culminates in a complimentary Team Negroni Lunch and happy hour at Bally's Beach Bar. Follow and connect with Tony Abou-Ganim, the Modern Mixologist, on Instagram, Twitter, Facebook, LinkedIn, and YouTube. Connect with host David Klemt on Instagram, and follow Bar Hacks on Instagram and Twitter. Cheers!

Hosts Bridget Albert & Julie Milroy welcome Tony Abou-Ganim & Julio Bermejo - co-founders of the TAG Global Spirits Awards

For our season finale of Beyond the Drink, we’re joined one last time by one of the leading mixology minds in the industry. Tony Abou-Ganim is back and is sharing a signature drink he created for the new Allegiant Stadium in Las Vegas, NV. If you missed his first two episodes, check out Season 5 / Episode 02 and 10. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below) Big Fonzie Makes 1 drink   2 ounces Vodka (orange flavored vodka) ½ ounce Campari ½ ounce Cointreau 1 oz freshly squeezed blood orange juice 1 oz freshly squeezed lemon juice 1 oz simple syrup (1 part sugar - 1 part water) Chilled Q Soda Water Slice of fresh lemon, for garnish Slice of fresh blood orange, for garnish Fresh mint springs, for garnish   In a mixing glass, add vodka, Campari, Cointreau, fresh blood orange juice, fresh lemon juice and simple syrup: shake with ice until well-blended. Strain into an ice filled Goblet while spritzing with chilled Q soda water. Garnish with a slice of lemon, blood orange, and a sprig of mint. This episode is brought to you by Deep Eddy Vodka. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

In this episode of the Distillery Nation Podcast, I had the absolute pleasure of talking with Tony Abou-Ganim. Tony is widely regarded as one of the pioneering and leading bar professionals in the world, and in this episode, we talked about his start into the booze business, his philanthropic endeavor with the Helen David Relief Fund, his advice for bartender and distillers, and how hospitality is the foundation for everything and so much more!

He’s back for another episode of Beyond the Drink and schooling us in a Hot Toddy-esque drink. Tony Abou-Ganim is one of the pioneering and leading bar professionals in the world. He’s the founder of The Modern Mixologist and the author of two cocktail books. If you missed his first episode, check out Season 5 / Episode 02. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below) Glogg Makes about 4-6 drinks 8 oz Vodka 1 bottle (750 ml size) dry red wine 1/2 cup golden raisins 1/3 cup sugar Peel of 1 orange  1 cinnamon stick 6 whole cloves 2 cardamom pods 1/4 cup blanched sliced almonds, garnish 1/4 cup golden raisins, garnish In a large pot or pan, stir together the vodka, red wine, 1/2 cup golden raisins and sugar.  Place the orange peel, cinnamon stick, cloves and cardamom pods in a square of cheesecloth and tie into a bag/sachet. Add the spice bag to the wine mixture and heat to a very light simmer, uncovered, for about 10 minutes. Stir every now and then making sure the sugar is dissolved and the mixture does not boil.  Remove and discard the spice bag. Serve the glogg in heated mugs with slivered almonds and golden raisins to garnish. This episode is brought to you by Deep Eddy Vodka. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

He is one of the pioneering and leading bar professionals in the world. He developed the cocktail program at the Bellagio Las Vegas, creating original cocktails for their 22 bars, and is one of only two Americans to win the Bacardi Martini World Grand Prix. He’s the founder of The Modern Mixologist and the author of two cocktail books. Enjoy this episode as we go Beyond the Drink… with Tony Abou-Ganim. (cocktail recipe below) Luce Del Sol  Makes 1 cocktail 1 ½ oz Grapefruit Vodka ¾ oz Aperitivo Aperol ½ oz Honey syrup 1 oz Fresh squeezed lemon juice 1 oz Fresh squeezed orange juice Add grapefruit vodka, Aperol, honey syrup, fresh squeezed lemon and orange juices to a mixing glass; add ice and shake until well blended. Strain into an ice filled double old fashioned glass. Garnish with an orange spiral and lemon slices. This episode is brought to you by Deep Eddy Vodka. Check out our Beyond the Plate Merch.  Follow us on TW, FB & IG: @btplatepodcast / #btplatepodcast

Hosts Bridget Albert & Julie Milroy welcome Dale DeGroff - author of The New Craft of the Cocktail, and Tony Abou-Ganim - author of The Modern Mixologist & Vodka Distilled.

Hosts Bridget Albert & Julie Milroy welcome Dale DeGroff - author of The New Craft of the Cocktail, and Tony Abou-Ganim - author of The Modern Mixologist & Vodka Distilled.

In this episode, I am joined by Tony Abou-Ganim and we talked about some key practices in order to maintain a balanced lifestyle as a bartender. We touched on: Choose Where you work wiselyLearn as much as you can (seek mentorship) Never forget that its all about the people (Hospitality)Use the Downtime and TravelLife/Work BalanceSeek friends outside of our Industry Save your moneyFind a purpose

Tony is one of the reasons why Bartending, Mixology and Craft Cocktail Culture exist as career paths for our industry. Thanks to his work as a founding pioneer of what we know today as American Cocktail Culture, we all get to enjoy a better cocktail experience as consumers. Tony, AKA The Modern Mixologist is not only one of the most well known mixologists in the world, he is one of the kindest and most generous too. From his philanthropic efforts with the Helen David Relief Fund to his work with the USBG to running his own bars, Libertine Social in Las Vegas and Highlands, Hearth71 and High Bar in Detroit to always educating our industry.... it's a wonder that Tony finds any time to cheer on his hometown Hockey team, the Golden Knights. You can follow Tony on Facebook, Twitter and Instagram. --- Support this podcast: https://anchor.fm/christie-lawler/support

Matt and Hank are back after a bit of a summer layoff. We start our Tales of the Cocktail coverage this year talking pisco (info below). Dänny Ronen stops by for a tasting and a ton of information. After that we discuss some MLB standings and give our thoughts on the start of NFL training camp. Don't forget, use promo code NOLA at Shaker and Spoon for a $10 discount!!!  * Peru’s national spirit * It is made from only 8 grape varietals. * There are three variants of Pisco: puro (single grape expression), acholado (blend of two or more grapes), and Mosto Verde (a style in which the juice of the pressed grapes is partially fermented). * The Denomination of Origin it carries dictates that this grape-based brandy/grape-based distillate (like an unaged cognac) is distilled to proof with NOTHING added -- no water, no color, no wood aging. * Pisco doesn’t age, it rests, in non-reactive vessels. * About 8 lbs of grapes go into making a Puro or Acholado -- it takes 18 lbs of grapes to make a Mosto Verde style Pisco.   WHAT CAN YOU DO WITH PISCO? * Make craft cocktail bar drinks in your own home with the Shaker & Spoon cocktail kit (www.shakerandspoon.com) -- use our special code Nola by July 31st and get $10 off the one box or even a whole subscription -- all you need is Shaker & Spoon's upcoming August "Pisco Fever" box, plus one 750mL bottle of Pisco, and you can create a 12-cocktail party (consisting of three different drinks from three different bartenders, including one from right here in NOLA)! * Try a Chilcano -- delivers the Deep South/South American connection. The Chilcano is one of Peru’s four pillar cocktails and the South American cousin of a whiskey ginger (aka horse’s neck) -- it's a classic Highball, easy to make, just Pisco + ginger beer or ginger ale, splash of lime and a dash of bitters (Angostura or Amargo Chuncho if you can get them).  IF YOU MISSED THE PISCOTARIAN 2.0 EVENT AT TALES OF THE COCKTAIL... ...you can recreate one of the cocktails featured that day -- this one is by Tony Abou-Ganim (aka The Modern Mixologist) from Libertine Social in the Mandalay Bay in Las Vegas. 2019 Passion Punch 1 1/2 oz Pisco 100 Acholado 1/2 oz heavy-dark rum 1 oz passion fruit puree 2 oz freshly squeezed orange juice 1 oz fresh lemon juice 1 oz organic agave syrup 2 dashes Angostura orange bitters Pinch of ground nutmeg, garnish with orange and lemon slices, FILTHY black cherry, and a mint sprig.  To follow the Trade Commission of Peru in Miami, Hashtags/handles are #SpiritofPeru #PiscoisPeru #Piscotarian #PiscoNights @peru.trade

Get the featured cocktail recipe: Classic Negroni, Classico Chilcano & Naked Lime Chilcano Tony is widely regarded as one of the pioneering and leading bar professionals in the world. He has appeared on The TODAY Show, Iron Chef America, Good Morning America, CNBC, Fox News and more. As the author of The Modern Mixologist: Contemporary Classic Cocktails, he offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. Just like this episode, his book is an entertaining and informative journey that take us from the early stages of the cocktail to what Tony deems “Modern Mixology.” Oh, did we mention he introduced the world to The Cable Car? Yes, we are in love. Want more? Check out the video version of this podcast!

Tony Abou-Ganim, Author of The Modern Mixologist, The Godfather of Cocktails, discusses the art of hospitality, how his passion for acting lead him to pursuing bartending full-time, the romance behind crafting a drink, and his most memorable meal at Chez Henri in Paris - charcuterie, cassoulet, pomme frites, duck confit and amazing friends.

Today my guest is the one and only Tony Abou-Ganim, also known as "The Modern Mixologist." Tony is a legend in our community -- he’s written books, launched iconic cocktail menus across the country, won 3 Iron Chef competitions, is a National Ambassador for the US Bartenders Guild and so much more. On the show today we talk about how he got started bartending, pairing food and cocktails, and bringing craft cocktails to stadiums.

We visit New Mexico Cocktails and Culture and talk to some big names in mixology…and big names in New Mexico! Interviews include Tony Abou Ganim, Anthony from Bulldog Gin, Bobby G, and Chris Milligan. Thanks to Natalie Bovis for her hard work on this event! Download Episode 93.

A well made Manhattan is one of the most satisfying, delicious and classy cocktails you can drink.  Tony Abou-Ganim said its like "Frank Sinatra in a glass...holding one in your hand gives you an instant status of high class, sophistication and quality".On Bartender Journey Podcast #146 we talk about this iconic Cocktail and a competition revolving around it.Listen to the podcast with the audio player on this page or:On the Bartender Journey Web SiteSubscribe on iTunesListen on Stitcher RadioSubscribe on AndroidWoodford Reserve and Liquor.com teamed up for the Manhattan Experience Cocktail Competition.To enter the contest, you must:“Provide your 'ideal' recipe for the classic Manhattan Cocktail using Woodford Reserve Distiller's Select Bourbon, including the way you would serve it to guests”.Provide a second cocktail: “An original Woodford Reserve Double Oaked Cocktail that showcases the flavor profile of Woodford Reserve Double Oaked and that you would proudly serve to guests in your own bar”Among the judging criteria for the Manhattan segment of the contest are:Optional Written QuestionInsights and opinions as to what makes the Manhattan interesting and importantComprehensive understanding of the Manhattan CocktailSo to help us to understand the iconic Manhattan Cocktail a little better, our guest on the Bartender Journey Podcast this week is the author of The Manhattan Cocktail: A Modern Guide to the Whiskey Classic, Professor Albert W. A. Schmid.  He isProfessor & Director, Hotel-Restaurant Management & Hospitality Management Departments at Sullivan University's National Center for Hospitality StudiesLouisville, Kentucky.He is also Author ofThe Old Fashioned: An Essential Guide to the Original Whiskey CocktailThe Beverage Manager's Guide to Wines, Beers and SpiritsThe Kentucky Bourbon CookbookOn the Bartender Journey lately, we’ve been talking a bit about cocktail competitions.  The new competitions page contains some upcoming contests and a few resources about how to best enter them and win.  By the way, the most important thing is READ ALL THE RULES.  Then read them again.The deadline for the Manhattan Experience contest is Jan 31, 2016.Cocktail of the Week #1:USBG Manhattan Cocktail2 oz Rye or Bourbon Whiskey1 oz Sweet VermouthDash Angostura BittersStir with ice in a mixing cup.  Strain into a chilled Cocktail glass.  Garnish with cherry.Cocktail of the Week #2:Aquafaba Whiskey Sour1 oz Fresh Squeezed Lemon Juice3/4 oz Simple Syrup2 oz Bourbon1/2 oz Aquafaba (the liquid from a can of chickpeas)Dry shake (no ice) all ingredients for at least 10 seconds.  Add ice to shaker.  Shake for at least 20 more seconds.  Strain into Old Fashioned Glass prepared with fresh ice.  Garnish with cherry &/or lemon twist.

This week on Bartender Journey Podcast # 125 there is a lot going on!Mandarine Napoléon cocktail competition in New Orleans during Tales of the Cocktail 2015.  We talk with owner of Mandarine Napoléon Marc de Kuyper and get a chance to talk to some of the bartenders competing in the contest...and taste their cocktails!  See below for pictures and cocktail recipes from the event!We also talk to Tony Abou-Ganim about his book Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails.  Tony is also the author of The Modern Mixologist: Contemporary Classic Cocktails.The Cocktail of the Week is Warren Bobrow's "An Offer Of 250 Jamaican Dollars" made with Mezan XO Jamaican Rum.  Recipe below!We experiment with the Vacu Vin, a device that helps preserve your wine after opening the bottle.  The results were impressive and surprising!Take a listen the show with the player below on the Bartender Journey Web Site or subscribe on iTunes or Stitcher Radio. 

Lettie Teague is wine columnist for the Wall Street Journal and author of three books including most recent, Wine in Words. Lettie discusses her wine mentors and mavericks, the wine business and having an adventurous wine palate. Tony Abou-Ganim (The Modern Mixologist) has created numerous signature cocktails listed on U.S. bar menus, most notably The Cable Car. His career has spanned the heights, from Harry Denton's Starlight Roof in San Francisco to the lights of Las Vegas with Wynn Resorts.This show is broadcast live on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network http://www.talk4media.com/).

This week on All in the Industry, Shari Bayer talks mixology and cocktails with Tony Abou-Ganim. Tony is widely regarded as one of the pioneering and leading bar professionals in the world. He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more. Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike. His signature branded line of Modern Mixologist bar tools and his second book, Vodka Distilled (Agate, 2013), are available now at www.modernmixologist.com. This program was brought to you by EscapeMaker.com. “I’ve come to falling in love with Las Vegas – I can’t imagine living anywhere else.” [09:00] “You can’t be a mixologist without being a bartender. First and foremost – we’re all bartenders.” [33:00] –Tony Abou-Ganim on All in the Industry

Tony Abou Ganim joins us today to discuss his new book, The Modern Mixologist: Contemporary Classic Cocktails. Tony Abou Ganim created the cocktail program at the Bellagio Resort. He is also the National Ambassador of the US Bartender's Guild ...

I've been a recreational cocktail enthusiast for the past year or so, and I continue to be drawn to these new compendiums about our cocktail culture. Whereas Dale DeGroff is considered one of the Masters, Tony Abou-Ganim is certainly on par with the best of the best in the U.S. these days.