They talk about what it really takes to build a career beyond the bar, why modern bartenders need to think differently about networking and visibility, and how Tyler carved out a lane that blends hospitality, media, and brand work.

The conversation also digs into the rise of tiny cocktails — what they actually are, why they are more than just glorified shots, and how they can create real value for bars and guests alike. Tyler also shares how the book opened the door to projects like Wheels Up and the Up Mini Bar, showing how one idea can evolve into something much bigger.

A great listen for bartenders, operators, drinks creatives, and anyone curious about where cocktail culture is heading next.

In this episode:

• Tyler’s route into hospitality
• From Boston bars to New York advertising
• Why content creation in drinks is harder than it looks
• Building a career outside the traditional bar path
• Why bartenders need to diversify their network
• What tiny cocktails actually are
• How smaller serves can work in a bar program
• Pricing, access, and tasting-menu applications
• The Wheels Up partnership and Up Mini Bar
• Why unusual ideas can lead to major opportunities

Follow Tyler:

• Instagram: @bon_vivantito
• Industry content: @zeststories

Follow The Cocktail Academy:

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Facebook: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Email: sayhello@thecocktailacademy.com

If you enjoyed this episode, share it with a bartender mate, post it to your story, and tag us so we can see it.

Hosted on Acast. See acast.com/privacy for more information.

In this episode, we dive into how she bridges the gap between brands and the bar community, why hospitality professionals should be treated like VIP guests, and the uncomfortable truths about awards, recognition, and what really matters in this industry.

In this episode we cover:

• Lindsey’s unconventional path from punk clubs to brand strategist
• Why 80% of alcohol purchasing decisions are influenced by bartenders
• The founding of Lush Life Productions and 19 years of bartender advocacy
• Why brands still misunderstand the power of the bar
• Economic downturns and why they often lead to smarter brand investment
• The real reason some bartender programs fail
• Why hospitality must be practiced towards hospitality professionals
• Why awards don’t always equal impact
• Social responsibility and bars as community safe spaces
• Advice for bartenders who want to work with brands
• Advice for small brands trying to grow strategically

Key Takeaways

• If you want bartenders to champion your brand, feed them, respect them, and invest in them properly.
• Showing up consistently matters more than chasing visibility.
• Awards are nice — but mentorship and community-building matter more.
• Smaller brands win by focusing deeply, not broadly.
• Hospitality is not a buzzword. It’s logistics, care, trust, and follow-through.

Connect with Lindsey

🌐 Website: https://lushlifeproductions.com

📩 Sign up to the newsletter via the website

📸 Instagram:

• @livethelushlife
• @pdxcw (Portland Cocktail Week)
• @camp_runamuck

If you enjoyed this episode, follow the show, leave a review, and share it with someone in hospitality who needs to hear it.

Hosted on Acast. See acast.com/privacy for more information.

Declan traces his journey from glass collecting and flair bartending in late-90s Leeds, through brand and sales roles in London, to managing the legendary American Bar at The Savoy. Along the way, he shares why systems matter more than stories, how classics training builds real confidence behind the bar, and why the martini remains the ultimate benchmark for hospitality standards.

The conversation also dives into his move to Boatyard Distillery, the realities of growing a spirits brand in a crowded market, and why bartender trust is still the most powerful driver of long-term success.

A must-listen for bartenders, managers, and drinks professionals who care about fundamentals, consistency, and genuine hospitality.

In this episode:

• Starting out behind the bar and learning through structured training
• Why everyone in hospitality is in sales (whether they realise it or not)
• Lessons from The Savoy: consistency over personality
• The martini as a diagnostic tool for bars and bartenders
• Classics vs over-complicated cocktail menus
• The current state of gin and why “real gin” still matters
• What great hospitality actually looks like heading into 2026

Key takeaway:

Great hospitality isn’t about perfection, i t’s about standards, energy, and making sure nobody leaves unhappy, guests or staff.

🎧 Listen now and subscribe to The Cocktail Academy Podcast for more conversations with the people shaping modern hospitality.

Instagram 📲 Follow @welovecocktails for episode clips, insights, and bartender-focused content.

Hosted on Acast. See acast.com/privacy for more information.

They get into the tension between “what works on Instagram” and “what works on a busy Friday night,” the responsibilities that come with reach, and Hawk’s campaign to make cocktails fun (and drinkable) again.

In this episode, we cover:

• Growing up in the Bay Area, studying audio engineering and falling sideways into bartending via Burning Man and Chelsea’s nudge behind the bar
• Building foundations at Cantina, Prizefighter, Perch and Mrs. Fish – and what high-volume vs high-craft venues each taught him
• Picking up a GoPro, posting rough early videos and realising a working bartender could step into the influencer space
• COVID as a turning point: brand deals, staying afloat and the decision to leave regular bar work for full-time content creation
• The responsibility of bartender-creators: transparency around paid partnerships and learning to say no to brands that don’t fit
• The inside story of the Batanga “conspiracy” and what it reveals about how online trends drive real-life orders
• Balancing social-friendly recipes with drinks that bars and home drinkers can actually execute
• Why Hawk is less interested in rotovaps and more focused on simple, repeatable cocktails you want four of—not just a one-off spectacle
• How films, food and ingredients inspire his recipes, including a deep dive into his Joker-inspired cocktail build

About Saeed “Hawk” House

Saeed “Hawk” House is a Los Angeles–based bartender, consultant and full-time creator behind Cocktails by Hawk. After years in San Francisco and LA bars, he now partners with spirits brands, develops menus, runs a mobile bartending business and shares approachable cocktail content with a global audience.

Find Hawk: @cocktailsbyhawk on Instagram, TikTok, YouTube and more.

Find The Cocktail Academy: thecocktailacademy.com · IG @welovecocktails · TikTok @welovecocktailsx

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In this episode, Damian sits down with the bartender, author and educator to talk about how a career that began in kitchens shaped his approach behind the bar, why “bitterness is the grown-up flavour,” and how a 240-square-foot pop-up turned into a global benchmark for flavour integrity and service culture.

🧾 In This Episode

• How Sother’s culinary discipline and mise en place mindset shaped his bar craft.
• The story of Amor y Amargo’s accidental beginnings — and why it still hasn’t stopped “popping” 14 years later.
• Building a bar around limitations and flavour focus: no fruit, no shakers, no syrups — only spirits, fortified wines and bitters.
• Turning “no” into “yes, but…” — educating guests through experience.
• The manifesto every team member receives: a two-way promise of mentorship, standards and care.
• Why true hospitality is about feelings, not transactions.
• New ventures: SAUCED, Sother’s upcoming podcast blending food, booze and creative friendship.

🍊 Key Takeaways

• “We sell hospitality — everything else comes with it for free.”
• The first 10 seconds at the bar are everything: eye contact, a menu, and a glass of water.
• Great bartending starts with knowing your ingredients like a chef knows flavour.
• Limitation can be a creative superpower.
• Hospitality isn’t service — it’s making people feel welcome, comfortable, and cared for.

🔗 Links & Mentions

• Follow Sother Teague → @CreativeDrunk
• Amor y Amargo — amoryamargo.com
• SAUCED Podcast → Check out the Kickstarter now live
• I’m Just Here for the Drinks – Sother Teague’s essential book on spirits and flavour

Follow & Subscribe:

👉 Instagram @welovecocktails

👉 TikTok @welovecocktailsx

👉 Listen & support → thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

They talk origin stories, supply-chain nightmares, and the creative freedom that comes with isolation. With only 80 thousand residents and every delivery arriving by boat, Kiki’s team have learned to plan months ahead, reuse everything, and turn scarcity into a design principle. From fermenting pineapple trim into milk punch to developing house “super-juice” for consistency, they prove sustainability can be both pragmatic and profitable.

Jamie traces his path from McDonald’s in Sheffield to running Bath & Bottle and opening his first pop-up in a hotel basement. Drew recalls starting as a 17-year-old glass-washer before discovering hospitality’s addictive rhythm and rising to co-founder. Together they explain how Kiki Lounge began mid-COVID as a one-room experiment and evolved into a purpose-built venue mixing neon, pop culture, and tongue-in-cheek tropical style.

The conversation dives deep into:

• Island hospitality: how intimacy, consistency, and humour define service in a close-knit community.
• Cultural awareness: moving beyond tiki stereotypes to celebrate joy and colour without caricature.
• Sustainability by necessity: waste-free prep, local-first sourcing, and ingredient life-cycles that make sense on a small island.
• The zine menu: an ever-changing printed magazine that educates guests (“What the **** is Kiki?”) and keeps the team inspired.
• Hospitality outside the glass: the energy, soundtrack, and sense of fun that make a night at Kiki feel like an event.

Expect plenty of stories — from trading bar tabs for furniture in the early days to guest-shifts aboard the island’s heritage steam train. They also name their dream Kiki soundtrack (Spice Girls, Anderson .Paak, Madonna), confess the most Isle-of-Man thing that’s ever happened during service, and share their picks for overrated and underrated cocktails (spoiler: flavour-blaster bubbles out, 20th Century in).

Key takeaways for bar owners and bartenders:

• You don’t need a big city to build a world-class bar; you need a clear identity.
• Sustainability works best when it’s built into the workflow, not bolted on for PR.
• Fun and professionalism can coexist — “we take what we do seriously, but not ourselves.”
• Print menus can educate, entertain, and evolve with your guests.

Why it matters:

Kiki Lounge has redefined what island hospitality can be — proving that creativity, community, and a little irony can turn 36 miles of rock in the Irish Sea into a global cocktail destination.

Connect & Follow:

• Kiki Lounge @kikis.lounge
• Jamie Lewis @jamielewislewis
• Drew Fleming @drewfleming00
• The Cocktail Academy @welovecocktails | @welovecocktailsx
• sayhello@thecocktailacademy.com

If you enjoyed this episode: share it with a hospitality friend, rate & review on Spotify or Apple Podcasts, and subscribe for weekly conversations with the bartenders, owners, and authors shaping modern cocktail culture.

Hosted on Acast. See acast.com/privacy for more information.

Emma shares how she transitioned from multimedia work at a paper into drinks journalism, eventually becoming digital editor at Imbibe magazine before striking out on her own to focus on spirits, cocktails, and book projects. Along the way, she became a trusted collaborator for some of the biggest names in bartending, including Julia Momose (The Way of the Cocktail), Toby Maloney (The Bartender’s Manifesto), and Jim Meehan (The Bartender’s Pantry).

In this conversation we cover:

• Emma’s unconventional path into the industry — from design writing to drinks journalism.
• The cocktail classes and first visit to Tales of the Cocktail that sparked her passion.
• Lessons from seven years at Imbibe and how that shaped her perspective on drinks writing.
• Moving into co-authoring books with leading bartenders and how her role flexes from writer to editor to project manager.
• Behind the scenes of The Bartender’s Manifesto and the challenge of translating Toby Maloney’s teaching into a book format.
• Why The Bartender’s Pantry feels like a pattern interrupt in cocktail publishing — with its focus on ingredients, culture, and ethics.
• Emma’s philosophy on what makes a book worth writing (and worth reading) in an industry full of recipe collections.
• Advice for bartenders and operators thinking about writing a book — from finding your niche to doing the research, and the realities of time, money, and motivation.
• Her favourite drinks books that continue to inspire her writing and thinking.
• What styles of cocktail books she’s ready to see less of.

Emma also talks honestly about the craft of writing — how she bridges the gap between a bartender’s knowledge and what readers actually need — and why books in this space are best viewed as a service to the community.

📲 Connect with Emma: Instagram @emmajanzen

🎧 Listen to more episodes & Lock-In sessions: thecocktailacademy.com

📩 Get in touch with Damian: sayhello@thecocktailacademy.com

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Tim’s journey is anything but ordinary — from working on his family’s egg farm in Termonfeckin, County Louth, to becoming U.S. Ambassador for Tullamore D.E.W., and now building a modern Irish whiskey brand that celebrates the global Irish diaspora.

In this episode we cover:

• The buzz of the Irish House takeover at Tales of the Cocktail and why it marked such a powerful moment for Ireland’s bartenders, brands, and hospitality.
• Tim’s leap from farming to whiskey through the Bord Bia Fellowship and his early work with Cooley Distillery.
• Nearly a decade with Tullamore D.E.W., helping the brand grow across the U.S. and beyond.
• The spark behind Lost Irish Whiskey — how the concept of the Irish diaspora became both the story and the liquid.
• Sourcing casks from six continents, blending challenges, and the unexpected flavours that shaped the final whiskey.
• Why bottle design details like grip, cork acoustics, and visibility on the back bar were crucial to the brand’s identity.
• Insights from co-authoring From Barley to Blarney with the Dead Rabbit team, and how it influenced Tim’s approach to storytelling.
• What makes Irish pubs such enduring cultural spaces — unpretentiousness, community, and conversation.

Tim also shares his quickfire takes:

• Banished forever: Aquafaba in cocktails.
• Favourite cocktail experience: Irish Coffees at the Buena Vista Café in San Francisco.
• Best pint of Guinness in Ireland: The Palace Bar, Dublin.
• Best pint abroad: Graces Bar on 14th Street, New York City.

📩 To get in touch with Tim:

• Instagram: @lostirishtim
• Instagram (brand): @lostirishwhiskey

🎧 Listen now on Apple Podcasts, Spotify, or wherever you get your podcasts.

📩 To get in touch with Damian: sayhello@thecocktailacademy.com

📲 Follow us on Instagram @welovecocktails

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In this episode, Mandy shares:

• How she went from winning a homebrew medal to becoming an Advanced Cicerone® and certified taster.
• Why fermentation underpins so many flavors we love—from chocolate and cheese to beer, wine, and spirits.
• Her take on the crossovers between beer, wine, and cocktails, and why cocktails are leading the charge in embracing science and chemistry.
• The biggest misconceptions about tasting—and why anyone can become a better taster with practice.
• Damian’s firsthand experience of the super taster test at Tales of the Cocktail, and what our genes reveal about how we each perceive flavor differently.
• The crucial role of aroma and retronasal smell in shaping what we taste.
• How sight, texture, and expectation can make or break the drinking experience.
• Tips for building your own flavor vocabulary and why note-taking helps train your palate.
• The surprising ways memory and context shape tasting, from German Hefeweizen to holiday meals.

Mandy’s passion shines through as she shows how taste is not just biology—it’s memory, context, and practice. Whether you’re a bartender, a drinks enthusiast, or just curious about why things taste the way they do, this episode will give you tools to taste with more clarity, confidence, and joy.

👉 Follow Mandy: @drinkswithmandy

📖 Her book: How to Taste: A Guide to Discovering Flavor and Savoring Life

🎙️ Lock-In Sessions

Want more? Each episode continues in The Cocktail Academy Lock-In—exclusive, industry-focused conversations for bartenders, operators, and serious drinks fans. You can listen to Mandy’s Lock-In session and all previous extras for FREE at thecocktailacademy.com.

📩 Connect with Damian

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Facebook: @welovecocktailsx
• Email: sayhello@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

From bringing a mystery bottle to Dale DeGroff, to co-editing The Oxford Companion to Spirits & Cocktails with David Wondrich, Noah shares his personal journey through the golden age of modern cocktail writing — and gives us a peek behind the curtain at his latest release, The Whiskey Bible.

We talk about the pivotal role of bars like Pegu Club and the Rainbow Room, how Irish whiskey fell (and rose again), and why Black Bush and Redbreast 12 still punch well above their weight.

Whether you're a bartender, bookworm, or spirits nerd — this one’s for you.

📚 About Noah Rothbaum:

Noah Rothbaum is a renowned drinks writer and editor. He is the Chief Cocktail Correspondent for Flaviar, former Managing Editor of Half Full at The Daily Beast, and founding Editor-in-Chief of Liquor.com.

He’s the author of:

• The Business of Spirits (2007)
• The Art of American Whiskey (2015)
• The Whiskey Bible (2025)
• And co-editor (with David Wondrich) of the essential Oxford Companion to Spirits and Cocktails.

He’s won multiple Tales of the Cocktail Spirited Awards, hosted the podcast Life Behind Bars, and continues to shape the way the world writes and thinks about booze.

🥃 What We Cover:

• Getting his start at Food & Wine under Pete Wells
• Early stories with Dale DeGroff and Audrey Saunders
• Why the Oxford Companion took 8 years to complete
• How The Whiskey Bible came to life — and what makes it different
• The fall and rise of Irish whiskey (spoiler: the Coffey still matters)
• Why hospitality is the trend we should never lose
• Affordable, underrated spirits you should be serving now
• And why Redbreast 12 is the ultimate convert-maker

📌 Referenced in the Episode:

• The Oxford Companion to Spirits & Cocktails
• The Art of American Whiskey
• The Whiskey Bible (Workman Publishing) - buy it here
• Life Behind Bars Podcast

📲 Connect with Noah Rothbaum:

• Instagram: @noah_rothbaum

📚 Noah’s Top 3 Books for Bartenders:

1. The Craft of the Cocktail – Dale DeGroff
2. Imbibe! – David Wondrich
3. The Oxford Companion to Spirits & Cocktails – Eds. Wondrich & Rothbaum

🔐 Want More?

Listen to the Lock-In bonus episode on www.thecocktailacademy.com — where Noah joins us for a more relaxed chat about drinks trends, undervalued spirits, and the eternal battle between snobbery and hospitality.

Hosted on Acast. See acast.com/privacy for more information.

We dive into David’s journey from punk-era bass player, to English professor, to Esquire’s drinks guy, and ultimately to becoming one of the leading authorities on cocktail history. He shares stories of working alongside legends like Gary Regan, Dale DeGroff, and Sasha Petraske, and reflects on how those relationships shaped both his career and the wider cocktail revival.

David takes us behind the scenes of Imbibe!, the groundbreaking book that helped ignite the craft cocktail renaissance and explains how new technology and dogged research made it possible to reconstruct Jerry Thomas’s world. We also talk about the epic scale of The Oxford Companion to Spirits and Cocktails: curating 1,200 entries with 165 contributors, and the challenges of making a truly global reference work.

Along the way, David opens up about the art of hospitality, why history and storytelling matter just as much as specs and technique, and his excitement for his upcoming comic book history of the cocktail, due for release this September.

This one’s packed with wisdom, humour, and more than a few great bar stories.

What You’ll Learn in This Episode

• How David fell into drinks writing via Esquire magazine and ended up travelling the world covering bars and spirits.
• The origins of Imbibe! and why Jerry Thomas deserved a serious biography.
• The research process that unearthed forgotten ingredients, measurements, and recipes.
• The scale and ambition behind The Oxford Companion to Spirits and Cocktails.
• Why understanding the history and cultural context of drinks matters for bartenders today.
• The enduring importance of hospitality in an era of batched cocktails and avant-garde menus.
• A sneak peek at David’s next book a graphic novel-style history of cocktails.

Connect with David Wondrich

• Twitter: @DavidWondrich
• Books: Imbibe! | Punch | The Oxford Companion to Spirits and Cocktails

Connect with The Cocktail Academy

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Email: sayhello@thecocktailacademy.com

🎧 For bonus content and the full Lock-In session with David, head to thecocktailacademy.com.

Hosted on Acast. See acast.com/privacy for more information.

We dig into Jordan’s unusual journey from the pulpit to Portland’s cocktail scene, how he built a career blending drinks and photography, and the lessons he’s learned about creating content that actually connects. Along the way, we touch on the rise of the creative economy in hospitality, why visuals and substance must balance in bars, and how authenticity is the secret ingredient for both cocktails and content.

In This Episode

• Jordan’s origin story: from church ministry to cocktails and photography
• How High-Proof Preacher started as a side hobby in 2017 and became a full-time career
• Working with Portland’s local distilleries and evolving into brand partnerships
• The shift from photographer to full-fledged content creator during the pandemic
• Tales of the Cocktail and the community energy of the global bar world
• How Jordan’s pastoral background shapes his view on hospitality and people-focused work
• The double-edged sword of social media: educated consumers vs. chasing visuals
• Why authenticity and investing in staff training matter more than neon signs and Instagrammable backdrops
• Jordan’s philosophy for capturing real moments behind the bar in photography and video
• An overview of Cocktail Camera and what bartenders and bar owners can learn from his 101 and Pro courses
• One practical tip any bar can use right now to instantly improve cocktail photography

Jordan has very kindly offered our listeners 75% off the Cocktail Camera 101 with code COCKTAILACADEMY.

to access this outstanding course, just click here: https://www.cocktailcamera.com/offers/P545iA84?coupon_code=COCKTAILACADEMY

Connect with Jordan

• Instagram: @highproofpreacher
• Instagram (education): @cocktailcamera
• Website & Courses: cocktailcamera.com

Connect with The Cocktail Academy

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Facebook: @welovecocktailsx
• Website: thecocktailacademy.com
• Email: sayhello@thecocktailacademy.com

Want more? Don’t miss the Cocktail Academy Lock-In, available exclusively at thecocktailacademy.com, where Jordan shares even more hands-on advice for bartenders and bar owners looking to step up their content game.

Hosted on Acast. See acast.com/privacy for more information.

Forget the quiet studio chat — this one’s got rooftop terrace energy, full-on party vibes, and the kind of background noise that puts you right there in the middle of it all. Over the course of the night, Damian grabbed mini-interviews with some of the biggest names in Irish hospitality, including:

• Dave Mulligan – Bar 1661, Dublin
• Laura Bonner – Muff Liquor Company, Donegal
• Jack McGarry – The Dead Rabbit, New York
• Tim Herlihy – Lost Irish Whiskey & event organiser
• Darragh Flanagan – Bord Bia (Irish Food & Drink Board)
• Alice Carroll – Foxes Bow Whiskey
• Gillian Fitzgerald – Casements Bar, San Francisco
• Leah Doyle – Ardc Agency & event organiser
• 
  

You’ll hear stories, laughs, and plenty of unfiltered moments from a night that showcased the very best of Irish bars and brands on the world stage.

We’ve also got to shout out the incredible line-up of bars and brands who made the Irish House what it was: Casements, Bartley Dunne’s, The Dead Rabbit, Cask, 1661, Nickel City, Bar Snack, Nubeluz, Hawksmoor, Swift, Muff Irish Whiskey, Valentia Island Vermouth, Foxes Bow Whiskey, Tullamore D.E.W, Guinness, Mad March Hare Poitín with Poachers Ginger Beer, Jameson Original, Jameson Triple Triple, Jameson Black Barrel, Boatyard Double Gin, Five Farms Irish Cream, Teeling Small Batch, Bushmills 12, Bushmills 16, Bushmills 21, Glendalough Irish Botanical Gin, Glendalough Irish Rose Gin, and Lost Irish Whiskey.

🔥 Don’t miss: Quickfire Q&As with even more guests from the night — dropping on our Instagram this week.

If you enjoy the show, hit subscribe or follow, and leave us a review — it’s the best way to help us bring you more big-name conversations from the world of cocktails and hospitality.

Follow The Cocktail Academy:

Instagram – @welovecocktails

TikTok – @welovecocktailsx

Facebook – @welovecocktailsx

Website – www.thecocktailacademy.com

Email – sayhello@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian sits down with Toby for a wide-ranging conversation covering the early chaos of oyster shucking and club bartending, the epiphany of watching Sasha Petraske behind the bar, and the vision and legacy of The Violet Hour — the iconic Chicago bar that helped reshape American cocktail culture.

🍸 Topics Covered

• Toby’s origin story — from pouring his first drink in a dry town at 11, to cooking his way around the world
• The moment that changed everything: his first daiquiri at Milk & Honey
• Sasha Petraske’s influence, mentorship, and legacy
• How The Violet Hour brought New York-style cocktail culture to Chicago
• Why creating a quiet, transportive, guest-focused space was at the heart of its design
• Behind the house rules, the team culture, and the now-legendary drinks
• The next chapter: The Elbow Room and “comfortable craft” cocktails built for real-world speed

📚 Featured Resource

The Bartender’s Manifesto by Toby Maloney & Emma Janzen

A bartender’s book for bartenders — about process, purpose, and hospitality with heart.

→ Available now wherever you get your books.

Stay tuned for Toby’s next book, The Cocktail Sessions, dropping May 2026 — a craftsmanship-first guide to 63 essential classic cocktails.

🔗 Guest Links

📸 Instagram: @tobycocktail

📩 Email: tobymaloney@gmail.com

🍸 Bar: @elbowroom1970

📘 Book: The Bartender’s Manifesto — available now

Hosted on Acast. See acast.com/privacy for more information.

In this slightly foggy, totally unfiltered solo episode, he shares his jet-lagged recap of the biggest cocktail event on the planet. From Speed Rack chaos and legendary frozen Irish coffees at Erin Rose to Buckfast cocktails, light-up ice cubes, and back massages courtesy of Campari — it’s all here in glorious, semi-chronological detail.

Expect stories about Team Ireland’s iconic takeover, wild brand parties, heartfelt shoutouts to bar world legends, and a curtain call at Pig & Punch. This one’s a love letter to the industry and the people who make it so damn fun.

🥂 In This Episode:

• Tales of the Cocktail survival mode: flights, heat, and media credentials
• Speed Rack National Finals: organised chaos for a great cause
• Erin Rose & Killer Po’ Boys: frozen Irish coffees and unofficial Team Ireland HQ
• The wild world of tastings, seminars, and book signings (Wondrich, Rothbaum, Mandy Naglich & more)
• Jack Daniels, Run The Jewels, and Julie Reiner’s light-up cocktails
• Rooftop espresso martinis, Pringle pairings, and back massages with Campari
• Buckfast cocktails from Panda & Sons
• A peek at the next full episode: The Irish House takeover at Tales (yes, it was that good)
• Cameos and legends spotted: Erick Castro, Kaitlyn Stewart, Danil Nevsky, Julio Bermejo, Hidetsugu Ueno, Dre Masso, Ian Burrell, Sother Teague, Join Jules & Uncle Brad, Cocktails by Hawk, and more
• Pig & Punch: a BBQ send-off for the ages
• The Bacchanal Wine wind-down and Frenchmen Street finale

💬 Quotes to Sip On:

“Tales isn’t just an event — it’s the Super Bowl of the bar world. The Oscars. The Met Gala with Negronis.”

“If in doubt… head to the Erin Rose.”

🎙️ Mentioned in This Episode:

• Tales of the Cocktail
• Speed Rack
• Mandy Naglich – How to Taste
• David Wondrich & Noah Rothbaum – Oxford Companion to Spirits & Cocktails
• Bart Mee & Val Girotto – The Bubble Book
• Julie Reiner, Erick Castro, Kaitlyn Stewart, Danil Nevsky, Julio Bermejo, Ueno-san, Dre Masso, Ian Burrell, Sother Teague, Join Jules, Uncle Brad, Cocktails by Hawk, Lucas Assis

📲 Follow Along:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

💡 Enjoyed This Episode?

Leave us a 5-star review, share it with a mate who’s obsessed with bar culture, and subscribe so you never miss an episode — even if we accidentally get swept up in 150+ events a day again…

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This conversation dives deep into what it means to be a modern bartender , not just in terms of technique and creativity, but as someone who understands flavour, business, and guest experience in equal measure. From the theory sections of his book to how he trains new team members at Mirror Bar, Stan’s holistic approach is a blueprint for the future of bartending.

In This Episode, You'll Learn:

• How Stan went from hating bar work to finding real purpose in hospitality
• The moment he discovered the magic of connecting with guests
• Why his love of cooking and flavour memory shaped his bartending style
• The origin story of The Cocktail Balance, written during lockdown
• Why the first edition was released only in Slovak — and the deeper reason behind it
• What The Cocktail Balance 2.0 set out to do — and why theory comes before recipes
• Why hospitality is more than just service, and how pricing tells a story
• How Stan’s recipes act as creative blueprints, not rigid instructions
• His take on hospitality as “selling love” — and why that’s what guests really pay for

Key Quotes:

“Being a modern bartender isn’t just about what’s in the glass. It’s about what you deliver, how you connect, and how you grow others.”

“You’re not just selling a drink — you’re selling an experience, a feeling, a piece of yourself.”

“We’re in the business of love. Hospitality is how we show it.”

P.S. The bonus Lock-In session with Stanislav Harciník — where we go deeper into bartender training, creativity, and his “Learn. Grow. Pass it on” philosophy — will be available soon for free at thecocktailacademy.com.

Connect with Stanislav Harciník:

Instagram: @stan_harcinik

Website: thecocktailbalance.com

Contact Damian:

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Preston breaks down how he turned personal failure into the foundation for The 30% Rule — a training and operations system that’s helped restaurants and bars go from chaos to consistency.

We talk about what most venues get wrong about training, why being nice isn’t the same as offering hospitality, and how systems can make your worst night feel like your best. Whether you’re an operator, bartender, or GM, this one is packed with real talk and real tools.

What We Cover

• Why only 30% of staff naturally operate at a high level
• The mindset shift that doubled revenue in a struggling venue
• Why most managers fail (and how to stop it)
• The difference between service and hospitality — and why guests feel it
• How to build training that actually works
• What consistency really looks like on a busy Saturday night
• Culture killers that start at the top
• Why you can’t scale a team without clear, repeatable systems
• What closing early says about your business
• Why hospitality is one of the most valuable skills in the world

Quotes to Remember

“Most restaurants don’t have a training problem — they have a leadership and systems problem.”

“Hospitality isn’t about being nice. It’s about making your guests feel valued. That’s a mindset.”

Resources & Mentions

• 30percentrule.com – Preston’s training and consulting platform
• @the30rule on Instagram

👋 Connect With Us

Website → www.thecocktailacademy.com

Instagram → @welovecocktails

TikTok → @welovecocktailsx

Email → sayhello@thecocktailacademy.com

🔐 Want More?

This episode includes a bonus Lock-In segment exclusively for hospitality professionals, covering:

• Why most training doesn’t stick
• Preston’s “hospitality hill to die on”
• Advice for founders scaling multi-site operations
• → Unlock it now at thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

🧪 What You’ll Learn

• How Bart & Val transitioned from running bars to full-time consulting
• Why they wrote Bubbles — and how an Instagram post forced their hand
• Collaborating with a Cambridge professor to decode carbonation chemistry
• How they used flavor compound mapping to reverse-engineer cocktails
• Why consistency trumps complexity in modern bar programs
• Tips for designing menus with both guests and GP in mind

🔗 Links & Resources

Crossroads Consultancy

🌐 www.crossroads.bar

📸 @crossroads.consultancy

The Book

📘 Bubbles: A Guide to Carbonated Cocktails — available via their website.

🔒 Bonus Content

To hear the exclusive Lock-In Session with Bart & Val — where we dive deeper into carbonation techniques, common pitfalls, and pro tips — head to thecocktailacademy.com.

🎧 Hosted by Damian Cole

📸 @welovecocktails

🌐 www.thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

Together, they dive into what’s changed in the bar world, what hasn’t, and why sometimes the most successful drinks are the simplest. From how to make a better Amaretto Sour, to why great bars can thrive outside major cities, this conversation is full of sharp, honest, and empowering takeaways for bartenders and bar owners alike.

🍸 What You'll Learn

• Jeff’s journey from architecture student to world-renowned bartender and author
• How the cocktail landscape has shifted over three decades
• Why small cities can outperform major cocktail hubs with the right approach
• The myth of “cool” cocktails — and why the most popular drinks shouldn’t be ignored
• The story behind The Bar Book and why it’s still one of the most recommended in the game
• Jeff’s thoughts on RTDs, gin overload, and emerging spirits trends
• The rise of bartender burnout — and why hospitality starts with taking care of yourself
• Game-changing tools: batching, syrup ratios, and consistency tips from the trenches
• The difference between service and hospitality — and how to hire people who “get it”
• How to build drink menus that actually work — for your team and your guests

🛠️ Resources Mentioned

• jeffreymorgenthaler.com – Jeff’s official website with blogs, recipes, and free tools
• syrupcalc.com – Free syrup calculator
• batchcalc.com – Free batching calculator
• The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler
• Drinking Distilled: A User’s Manual by Jeffrey Morgenthaler
• Regarding Cocktails by Sasha Petraske
• The Joy of Mixology by Gary Regan
• Cosmopolitan: A Bartender’s Life by Toby Cecchini

📣 Perfect For:

• Bartenders looking to sharpen their skills
• Bar managers refining their training or menus
• Bar owners in small markets trying to raise the standard
• Anyone tired of cocktail snobbery and ready to build great hospitality from the ground up

📲 Connect with The Cocktail Academy

Website: www.thecocktailacademy.com

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Email: sayhello@thecocktailacademy.com

📲 Connect with Jeffrey Morgenthaler

Instagram: @jeffmorgen

Website: jeffreymorgenthaler.com

Hosted on Acast. See acast.com/privacy for more information.

Reece shares her winding path from marketing to bartending, blogging, sales, and finally launching her own immersive spirits education platform. She dives into the origins of Flavor Camp, explaining how her flavour-camp system simplifies the overwhelming world of spirits and empowers people to explore based on taste, not just category or branding.

We cover:

• Reece’s unorthodox entry into bartending (with a little résumé creativity)
• Building a million-dollar cocktail kit business during the pandemic
• Why most tastings are biased and how Flavor Camp flips the script
• The structure of a Flavor Camp session, including gamified blind tastings
• How her marketing background shaped the business model
• The power of visual learning and why icons, colours, and simplified cues matter

This episode is a masterclass in combining creativity, sensory science, and hospitality experience to build something truly useful and fun.

🛑 Want more?

Stick around for The Lock-In — a bonus segment where we talk practical tasting tips, flavor fatigue, judging spirits, and some hot takes on overrated bottles. Available exclusively on thecocktailacademy.com

📲 Connect with Reece

• Instagram: @flavorcamp
• Personal: @reecesims
• Website & Free Resources: www.flavorcamp.com

📲 Connect with Damian / The Cocktail Academy

• Instagram: @welovecocktails
• TikTok & Facebook: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Email: sayhello@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

Together, they unpack the importance of equal-parts cocktails, the genius of batching, and why cocktail families are the real secret weapon behind classic and modern drinks. Kara also reflects on what she looks for when tasting spirits, the challenge of translating bartender intuition into writing, and why the rise of agave spirits (and even cheesy Dorito distillates) is reshaping what lands on our bar shelves.

🧠 What You'll Learn

• How Kara moved from finance journalism to becoming one of the most trusted voices in drinks writing
• Why Shake. Stir. Sip. became a sleeper hit with both home bartenders and industry pros
• The power of equal-parts cocktails for building flavor literacy and technique
• Kara’s approach to blind spirits tasting — what makes a bottle stand out?
• The nuanced world of mezcal, destilados de agave, and why she’s careful when critiquing craft
• The challenges and opportunities in the no- and low-alcohol space — including the hunt for new non-alcoholic "classics"
• A behind-the-scenes look at Kara’s writing process and what makes a good cocktail story stick

🛠️ Kara’s Tools of the Trade

• 📚 Books Mentioned:
• Shake. Stir. Sip. by Kara Newman
• Cocktails for a Crowd by Kara Newman
• Nightcap by Kara Newman
• Cocktail Codex by Death & Co
• Regarding Cocktails by Sasha Petraske & Georgette Moger-Petraske
• 
  

📦 Projects:

• Kara’s Cocktail Recipe Decks – A beautiful, accessible way to explore classics and creative riffs

📲 Connect with Kara Newman

• Instagram: @newman_kara
• Books on Amazon: Search “Kara Newman” on Amazon
• Articles: Wine Enthusiast, Punch, Bloomberg, Food & Wine, and more

🍸 Connect with The Cocktail Academy

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Patreon: The Cocktail Academy Patreon

🎧 Like What You Heard?

If you found value in this episode, please consider:

• Subscribing to the show
• Leaving a quick review
• Sharing with your fellow bartenders and spirits nerds

And don’t forget — the “Lock-In” bonus segment with Kara is available exclusively on Patreon, where we dive even deeper into upcoming spirits trends, bar media strategy, and what makes a bar memorable.

Hosted on Acast. See acast.com/privacy for more information.

We talk about what keeps bartenders in the game, how to spot burnout before it spirals, why cocktail education needs an overhaul, and the difference between content that’s helpful vs. content that’s just for show. If you work behind the stick or run a bar program, this one’s for you.

🔥 What We Cover

• How Marco balances bartending full-time while growing a loyal online following
• The surprising backstory of how a cocktail comp beat out a chemistry final
• Why creators need to stop chasing algorithms and start speaking honestly
• Marco’s take on burnout — what it looks like, and how to avoid it

🥃 Connect With Us

Follow Marco: @not_barspoontv

Say hello to Damian: sayhello@thecocktailacademy.com

Follow Damian on Instagram @welovecocktails

Support the show + access Lock-In bonus episodes: patreon.com/thecocktailacademy

Learn more: www.thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

📌 Topics Covered

• From death metal gigs to global cocktail stages
• Winning World Class: what changed the third time
• Why flavor is the ultimate creative starting point
• How Halifax and Newfoundland shaped his style
• “Taste the brand, not just the category” – advice for competitions
• Embracing mushrooms, seaweed, birch sap, and pawpaw
• Cancelling straws (for real)
• Why new bartenders need to collaborate, not compete
• The most underrated ingredient behind the bar
• Building better menus, training better staff

💬 Standout Quotes

“You don’t have to win World Class to grow—you just have to show up and be yourself.”

“Taste the brand, not just the category. That’s how you win brand-led competitions.”

“Straws are out. Let your nose do the work.”

📚 Resources & Mentions

• Books:
• Roundbuilding by Kevin Armstrong
• Death & Co (first edition)
• Meehan’s Bartender Manual
• The Flavor Matrix
• The Vegetarian Flavor Bible
• Techniques & Tools:
• Superjuice, yogurt clarification, mushroom infusions
• Tanqueray 10, Don Julio 1942, Johnny Walker Blue
• Bars & Projects:
• Highwayman (Halifax)
• Three Sheets (London pop-up)
• Montreal Cocktail Festival
• The infamous “Screech-In” tradition explained

👥 Connect with Keegan

📸 Instagram: @keeganmakescocktails

👋 Connect with The Cocktail Academy

🌍 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📧 Email: sayhello@thecocktailacademy.com

🎧 Support us on Patreon for bonus content & The Lock-In

📣 Call to Action

If you enjoyed this episode, please like, share, or leave a review wherever you listen. It helps more bartenders and cocktail lovers discover the show and grow with the community.

Hosted on Acast. See acast.com/privacy for more information.

Leandro shares his journey from LA’s bar scene to YouTube success, how he uses technique to elevate even the simplest cocktails, and why authenticity and consistency matter more than chasing trends. They also discuss his upcoming book Home Bartending Mastery and what sets it apart from today’s crowded cocktail book shelf.

Whether you're a bartender, bar owner, or drinks educator, this episode is loaded with practical insights and hard-earned wisdom.

🧠 Topics Covered:

• Leandro’s transition from bartender to YouTube creator
• Why technique makes or breaks a cocktail
• The problem with original recipes and the myth of complexity
• What makes Home Bartending Mastery different
• The reality of creator burnout and staying inspired
• Navigating brand partnerships and setting your value

📘 Leandro’s Book

Home Bartending Mastery – Coming October 2025

A beginner-friendly book that teaches how to make pro-quality drinks at home, with an emphasis on technique and balance.

🔗 Connect with Leandro

📺 YouTube: The Educated Barfly

📸 Instagram: @theeducatedbarfly

🎙️ Podcast: The Good Spirits Project (YouTube only)

🔗 Connect with Damian & The Cocktail Academy

🌐 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📱 TikTok: @welovecocktailsx

📘 Facebook: @welovecocktailsx

🎙️ Patreon: patreon.com/thecocktailacademy

📧 Email: sayhello@thecocktailacademy.com

🎙️ Enjoyed the episode?

Leave a review, hit follow, and share it with your crew. Want more? Join us on Patreon for bonus episodes and deep-dive "Lock-In" sessions with hospitality's best and brightest.

Hosted on Acast. See acast.com/privacy for more information.

We talk bar culture, Belfast’s changing landscape, the soul of a great pub (hint: it's always the people), and how a sink inspired one of the most recognisable gin brands around.

From distilling with Echlinville to using Black Mountain heather and championing the Belfast Cut, this is an episode rich in local flavour and genuine heart. Gerry is the kind of storyteller that makes you want to pull up a stool, order a gin, and settle in.

💬 Quote of the Episode:

“Furniture just sits there. It’s the people behind the bar who draw your customers in.”

🎧 Listen Now:

Available on Spotify, Apple Podcasts, or wherever you get your podcasts.

🔒 Want more?

Join us on Patreon for The Lock-In – the after-hours conversation where we dig deeper with our guests. This week, Gerry gets real about the financial realities of launching a gin brand from scratch. Only on Patreon.

👉 patreon.com/thecocktailacademy

📲 Connect with The Cocktail Academy:

Instagram

TikTok

Website – www.thecocktailacademy.com

📧 Contact Damian:

For sponsorship, training, or media inquiries: damian@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

From scrubbing dishes as a teenager to launching industry-leading bars like Raised by Wolves and Gilly's, Erick shares his origin story, the pivotal moments that shaped his cocktail education, and why bartending is more demanding (and rewarding) than ever before.

This episode covers:

• Erick’s journey from beer-slinging nightclubs to craft cocktail institutions
• The early books and mentors that fueled his obsession with cocktails
• Why learning the classics is still the most important skill for new bartenders
• The rise of isolated acids, slushy machines, and the role of flavor depth
• How Bartender at Large became one of the world’s most loved cocktail podcasts
• Collaboration, creativity, and why hospitality must compete with smartphones
• The importance of hobbies and real-world inspiration in avoiding burnout

Whether you're a bartender, a bar owner, or a cocktail enthusiast, this episode is packed with advice, humor, and practical wisdom from one of the most respected voices in the industry.

🔗 Connect with Erick:

Instagram: @hungrybartender

Podcast: Bartender at Large

🔗 Connect with Damian:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: thecocktailacademy

🎙️ Subscribe, review, and share with a friend who’s serious about drinks, craft, and community.

Hosted on Acast. See acast.com/privacy for more information.

You'll hear:

🍹 What made this era the "Dark Ages" — and why cocktail historians like David Wondrich and Dale DeGroff were not fans.

🍒 The rise (and fall) of drinks like the Midori Sour, Sex on the Beach, Appletini, and Tequila Sunrise.

🧊 How frozen drinks and slush machines became cocktail villains—and how they’re being redeemed today.

🔬 Why precision, balance, and proper technique matter—even for drinks served in hurricane glasses with plastic monkeys.

📚 Callouts to legends like Dale DeGroff, Audrey Saunders, Gaz Regan, and Dave Arnold (of Liquid Intelligence fame).

Damian also shares personal insights from when he first started mixing drinks during the tail end of this sugar-drenched era, and how the craft cocktail movement slowly clawed its way back to balance and brilliance.

Featured topics include:

• Cocktail trends from the '70s to early 2000s
• Sweet vs. balanced drinks
• How slush machines got a bad rap
• Cocktail reconstruction: Making the Amaretto Sour, Midori Sour, and others actually taste good
• Scientific cocktail batching and freezing tips
• Modern classics and how to respect your cocktail roots

Follow us for more cocktail history, technique, and drinks culture:

📸 Instagram: @welovecocktails

🎵 TikTok: @welovecocktailsx

📘 Facebook: WeLoveCocktailsx

📝 Subscribe, rate, and review – Let us know:

💥 What’s the worst cocktail you've ever had?

💡 Which forgotten drink deserves a comeback?

Hosted on Acast. See acast.com/privacy for more information.

🧡 In this episode, we cover:

• The 19th-century Austro-Hungarian origins of the spritz tradition
• How Aperol Spritz went from working-class ritual to global sensation
• The branding brilliance behind Campari Group’s takeover of Aperol
• The modern spritz family: Select, Campari, Hugo, Chinar & more
• The rise of low- and no-alcohol spritz variations
• Easy tips for building a perfect spritz at home (glassware, garnishes & more)
• Why the spritz is more than a cocktail — it’s a lifestyle

💬 Whether you're a seasoned bartender or home mixologist, you'll find tons of inspiration to stir up your own twist on this refreshing Italian classic.

🎧 Listen now, mix yourself a spritz, and get ready for aperitivo hour — wherever you are.

🌐 Follow Damian & The Cocktail Academy:

📸 Instagram: @welovecocktails

🎥 TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Hosted on Acast. See acast.com/privacy for more information.

Laura shares the very real ups and downs of building a business—from an idea sparked by her grandfather’s poitin to launching a spirits range that's now taking the U.S. by storm. You’ll hear the unfiltered story behind the cheeky brand name, the fight to be taken seriously, and how she landed global investors like Russell Crowe and Ed Sheeran.

Whether you're into Irish spirits, brand-building, or just a sucker for a great origin story, this one is packed with lessons, laughs, and serious hustle.

🥃 WHAT WE COVER:

• 🥔 Why Laura swapped law books for potatoes
• 🚀 The 12-year journey from idea to first bottle
• 🏭 Building a brand (before building a distillery)
• 🔥 The power of persistence and ignoring the naysayers
• 🍸 Why her gin isn’t juniper-heavy (and that’s the point)
• 🥃 Creating one of Ireland’s few peated whiskeys—and why it’s flying in the U.S.
• 🤝 How a shot of hustle landed her celebrity investors
• 📦 What cocktails and COVID taught her about consumer connection
• 🌍 Her mission to bring four Irish spirits to all 50 U.S. states

🔗 CONNECT WITH LAURA / THE MUFF LIQUOR COMPANY:

• Website: muffliquorcompany.com
• Instagram: @muffliquorcompany

🎙️ FOLLOW & SUBSCRIBE:

If you loved this episode, be sure to subscribe, leave a review, and share it with someone who’d appreciate a behind-the-scenes look at one of Ireland’s boldest spirits brands.

Hosted on Acast. See acast.com/privacy for more information.

They dive into her early hospitality days in Arizona, her time at legendary venues like Maison Premiere, Clover Club, Death & Co., and The Dead Rabbit, and how she honed her craft through fine dining, education, and creative collaboration. Jillian also opens up about the development process behind Outwalker — from cask choices to proof levels — and what it really takes to create a whiskey blend with intention and identity.

Whether you're a bar manager, a cocktail nerd, or just love a good story over a good drink, this episode is packed with insight, laughs, and a few f-bombs (all lovingly delivered).

What You’ll Learn:

• Jillian’s career path from Cape Cod to New York City
• The role of education in mastering spirits and cocktails
• How Death & Co. shaped her creative process
• The inspiration behind Outwalker Whiskey — and why 44.5% ABV was the magic number
• Lessons in collaboration, guest experience, and staying grounded in hospitality

Featured Guest:

👩‍🍳 Jillian Vose — Bartender, creative force, and co-founder of Outwalker Irish Whiskey

Follow Jillian:

📷 @jillianvose

Support the Podcast:

If you’re enjoying the show, don’t forget to subscribe, rate, and share it with your cocktail crew.

Hosted on Acast. See acast.com/privacy for more information.

In this wide-ranging and honest conversation, we dive into:

🔹 Freddie’s early days in hospitality — from dive bars in Australia to barista bootcamp in Melbourne

🔹 The surprising origins of El Gallo Altanero and its mission to champion independent tequila producers

🔹 Building a cocktail bar in Mexico without cocktail experience — and why it worked

🔹 The bar’s no-compromise ethos on branding, culture, and integrity

🔹 Thoughts on guest shifts, brand partnerships, and why storytelling matters

🔹 The evolution (and gentrification) of tequila — and where the industry is heading

🔹 Why terroir, tradition, and human connection matter in agave spirits

🔹 Freddie’s candid reflections on burnout, solitude, and finding purpose through service

Whether you're into tequila, mezcal, or the business of bars, this is an inspiring, laugh-out-loud, and seriously insightful listen.

🎧 Tune in now on Apple, Spotify or wherever you get your podcasts.

tequila podcast, agave spirits, El Gallo Altanero, Guadalajara bar scene, Freddie Andersson, tequila bar Mexico, independent tequila brands, guest shifts, bartending career, cocktail podcast, mezcal education, agave culture, Mexican spirits, cocktail bar stories, hospitality podcast

Hosted on Acast. See acast.com/privacy for more information.

What You'll Learn:

🍋 The Basics of Cocktail Garnishes: Why they matter and how they enhance flavor, aroma, and presentation.

🌿 Essential Garnishes for Your Bar: Including citrus twists, herbs, and creative options.

🔥 Show-Stopping Garnishes: Learn about flaming peels, whipped cream, and even quirky touches like plastic dinosaurs!

💡 Pro Tips for Home Bartenders: From perfecting your citrus twists to preserving fresh herbs.

🚫 Common Mistakes to Avoid: Don't let wilted herbs, dried-out citrus, or garnish overload ruin your masterpiece.

Featured Tips & Tricks:

✅ How to master the perfect citrus twist

✅ The secret to a flawless salt rim (hint: keep it outside the glass!)

✅ Why a plastic dinosaur might just be your best garnish yet

Whether you prefer minimalist elegance or tiki-inspired flair, this episode will help you add a professional touch to your cocktails. 🥂

🎧 Listen now on Apple Podcasts, Spotify, or wherever you get your podcasts!

💬 What’s the wildest cocktail garnish you’ve ever seen? Tag us @WeLoveCocktails on Instagram and TikTok!

#CocktailAcademy #GarnishGoals #Mixology101 #DrinkLikeAPro #CocktailTips #HomeBartender #GarnishGame

Hosted on Acast. See acast.com/privacy for more information.

🔥 What You’ll Learn in This Episode:

✅ The science behind shaking and stirring – why they matter

✅ When to shake (hint: citrus, dairy, and eggs are involved!)

✅ When to stir (keep it silky and smooth for spirit-forward drinks)

✅ How dilution, aeration, and temperature impact flavor & texture

✅ The biggest mistakes people make when mixing cocktails (and how to avoid them!)

✅ Ice matters! Learn why not all ice is created equal

✅ The truth about James Bond’s Vesper Martini – why he got it wrong 🍸🤫

✅ Pro tips on mastering the perfect shake and stir techniques

📖 Essential Resources Mentioned:

📚 Liquid Intelligence by Dave Arnold

📚 The Bar Book by Jeffrey Morgenthaler

So whether you're a home bartender looking to elevate your cocktail game or a seasoned pro refining your technique, this episode has everything you need to master the art of mixing drinks like a pro.

👉 Listen now, and don’t forget to subscribe, rate, and review!

💬 Join the Conversation:

Got a cocktail question? Want to show off your perfect shaken or stirred creation? Tag us on Instagram @WeLoveCocktails and let us know! 🍹

#CocktailAcademy #ShakenOrStirred #Mixology101 #CocktailTechniques #BartenderTips #CocktailScience #Drinkstagram #HomeBartender

Hosted on Acast. See acast.com/privacy for more information.

What You'll Learn in This Episode:

🍸 The History of Bitters:

• How bitters started as medicinal tonics used by ancient civilizations
• The role of bitters in the first-ever cocktail definition (1806)
• How prohibition nearly wiped them out & the bitters revival of the 2000s

🍹 What Are Bitters & How Do They Work?

• The difference between cocktail bitters (non-potable) and Amari (potable bitters)
• Why bitters are the salt & pepper of the cocktail world
• The science behind how bitters balance flavors & add complexity

🔬 Types of Cocktail Bitters & When to Use Them:

• Aromatic Bitters (Angostura, Peychaud’s) – perfect for Old Fashioneds & Manhattans
• Citrus Bitters (Orange, Grapefruit, Lemon) – brightens up Daiquiris & Margaritas
• Spiced & Herbal Bitters (Tiki, Ginger, Allspice) – adds warmth to rum & whiskey drinks
• Chocolate & Nutty Bitters (Mole, Coffee, Hazelnut) – great for Espresso Martinis & Sours
• Savory Bitters (Celery, Olive, Umami) – ideal for Gin & Tonics or Bloody Marys

🥃 How to Use Bitters in Cocktails:

• How a single dash can transform a drink
• The right way to taste bitters (Hint: think Home Alone’s aftershave scene!)
• Why bitters work as a seasoning for cocktails, not just a garnish

🔥 Famous Cocktails That Rely on Bitters:

• Old Fashioned – The OG bitters-based drink
• Manhattan – A classic that needs the right balance of bitters
• Sazerac – Wouldn’t be the same without Peychaud’s
• Trinidad Sour – A wild cocktail where bitters are the main ingredient! (Yes, really!)

🛠 Making Your Own Bitters at Home:

• What ingredients you need (alcohol base, bittering agents, botanicals)
• The simple infusion method to create custom flavors
• Why DIY bitters can elevate your home bar (and save money!)

Homework for this episode:

✅ Try a Trinidad Sour and let us know if you love it or hate it!

✅ Experiment with different bitters in an Old Fashioned – how does it change the drink?

✅ Pick up a new bottle of bitters and add it to your collection!

🎧 Listen now & join the conversation!

🔗 Follow us on Instagram @WeLoveCocktails

⭐️ If you enjoyed this episode, subscribe & leave a review!

Hosted on Acast. See acast.com/privacy for more information.

Whether you're a Tommy’s Margarita purist or love a mezcal twist, this episode has something for every margarita fan. Plus, we give you the lowdown on salt rims, tequila selection, and essential techniques to master your margarita game at home.

What You’ll Learn in This Episode:

✅ The mystery behind the Margarita’s origin – Who really invented it?

✅ How tequila’s boom in the US helped shape the cocktail’s global success.

✅ The rise of frozen margaritas – Game-changer or lazy bartending?

✅ The spicy margarita takeover – The most popular riff in modern mixology.

✅ Classic vs. Tommy’s Margarita – Are you team Cointreau or team Agave?

✅ Margarita variations you need to try – Blood Orange, Mezcal, Watermelon & more!

✅ Expert tips on tequila, citrus, salt rims, and unexpected margarita hacks.

Cocktail Shoutouts & Mentions:

🍹 Classic Margarita – Tequila, Cointreau, lime, salt rim. Perfection.

🔥 Tommy’s Margarita – No orange liqueur, just agave syrup magic.

🌶️ Spicy Margarita – The modern icon. Jalapeño infused tequila + heat.

🥃 Toreador – The Margarita’s apricot-laced cousin.

🍍 Beach Fire Margarita – A mezcal & tequila hybrid with smoky depth.

Want to Level Up Your Margarita Game?

📌 Follow Caitlin Stewart (@likablecocktails) for top-tier margarita riffs.

📌 Listen back to our Julio Bermejo episode for Tommy’s Margarita history.

📌 Try making your own salt or MSG solution for next-level flavor!

Join the Conversation:

What’s your ultimate margarita variation? Are you team Classic or Tommy’s?

Drop your thoughts in the comments, DM us, or leave us a 5-star review! ⭐⭐⭐⭐⭐

📲 Follow us on:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: The Cocktail Academy

🎧 Listen & Subscribe: Available now on all podcast platforms!

🥂 Here’s to the Margarita – a cocktail with a past as bold as its future! 🍋🔥

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☕ What’s in the mix?

✅ A deep dive into the history of coffee in cocktails – from the 1800s to today

✅ The Irish Coffee effect and why this drink became a global icon

✅ How Dick Bradsell changed the game with the Espresso Martini

✅ The rise of craft coffee culture and its crossover into mixology

✅ Some of the best coffee-based spirits and liqueurs (spoiler: Mr. Black is worth every penny)

✅ Must-try coffee cocktails beyond the Espresso Martini – from the Spanish Carajillo to the bold Revolver

Coffee lovers, cocktail geeks, and caffeine-fueled mixologists—this one's for you! Whether you're a barista, a bartender, or just someone who enjoys a great coffee cocktail at home, this episode has plenty of inspiration.

💬 Got a go-to coffee cocktail? We want to hear about it! Share your recipes and favorites over on @WeLoveCocktails on Instagram or Cocktail Academy on Facebook.

🎧 Listen now & give us a rating if you love what you hear!

#CocktailAcademy #CoffeeCocktails #EspressoMartini #IrishCoffee #MrBlack #CoffeeLovers #Mixology #CocktailTrends

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From ripping up the rulebook with White Lyan (the first cocktail bar to remove ice, citrus, and perishables) to his new Irish whiskey project, Fierfield, Ryan shares his insights on how bartenders can break boundaries and make drinks that truly connect with people.

What We Cover in This Episode

🍸 Ryan’s Journey – How he transitioned from the kitchen to the bar and what drew him to cocktails.

🔥 White Lyan & Challenging Cocktail Traditions – The radical concept behind White Lyan and why it became a game-changer.

🌍 Sustainability in Bars – Why sustainability is more than just cutting food waste and how bars can make a real impact.

🏆 Winning ‘World’s Best Bar’ (Three Times!) – What it takes to lead an award-winning bar and how the industry has evolved.

🥃 Firefield – A New Take on Irish Whiskey – How Ryan is rethinking whiskey by blending tradition with innovative infusions.

📖 Masterclass & Making Cocktails More Accessible – His experience teaching cocktail creation and making mixology easy for everyone.

🍵 Underrated & Overrated Cocktail Ingredients – Why tea is a must-have and why fresh strawberries might be overrated.

🚀 Advice for Bartenders & Hospitality Pros – Finding your unique path in the industry and embracing your passions.

Key Takeaways

✔️ The best cocktail bars challenge conventions while staying rooted in hospitality.

✔️ Sustainability is about more than just food waste—it’s about industry-wide change.

✔️ Cocktails should be fun, engaging, and made for everyone, not just the elite.

✔️ The best bartenders understand flavors, storytelling, and human connection.

Guest Links & Recommendations

🔗 Follow Ryan Chetiyawardana – @MrLyan

🔗 Explore Ryan’s Bars & Projects – Mr. Lyan Website

📖 Ryan’s Books – Good Things to Drink & Good Things to Mix

📺 Masterclass – Watch Ryan’s cocktail course alongside Lynette Marrero

🥃 Firefield Whiskey – Ryan’s latest Irish whiskey project with JJ Corry

📚 Book Recommendations: The Bartender’s Manual (Jim Meehan), Flavorama (Dr. Arielle Johnson)

#CocktailAcademy #RyanChetiyawardana #MrLyan #CocktailPodcast #Mixology #BartenderLife #SustainableCocktails #WhiskeyInnovation

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What to Expect

🔖 Why Cocktail Books Matter – Damian’s personal journey with cocktail literature and how it shaped his career.

📚 Essential Reads for Every Level – Recommendations for beginners, seasoned pros, and cocktail history buffs alike.

🛠️ Techniques & Tips – Highlighting books that focus on technique, flavor balancing, and even ice mastery.

💡 For the Cocktail Nerds – Discover the science behind cocktails and how to push boundaries with innovative ideas.

🎉 Personal Favorites – Damian’s all-time favorite cocktail book and the stories behind why it resonates.

Featured Books

1. The Craft of the Cocktail by Dale DeGroff – Damian’s gateway cocktail book. Perfect for enthusiasts and professionals alike.
2. The Bar Book by Jeffrey Morgenthaler – A must-have for mastering technique and efficiency.
3. Imbibe! by David Wondrich – The definitive history of cocktails through the lens of Jerry Thomas.
4. The Bartender’s Manifesto by Toby Maloney – Elevate your creativity and design cocktails with intention.
5. Liquid Intelligence by Dave Arnold – A deep dive into the science and innovation behind great cocktails.
6. The Ice Book by Camper English – Everything you need to know about crafting and mastering ice.

Episode Highlights

🌟 The first cocktail book Damian ever bought and why it’s still a go-to today.

🌟 Books that blend storytelling with technique for beginners and seasoned bartenders.

🌟 Why ice is the soul of a drink and the book that demystifies it.

🌟 How books like Liquid Intelligence and The Bartender’s Manifesto push the boundaries of modern mixology.

🌟 Damian’s call to action: share your favorite cocktail books with him!

Connect with Us

📸 Instagram: @WeLoveCocktails

🎥 TikTok: @WeLoveCocktailsx

📩 Email: sayhello@thecocktailacademy.com

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What You’ll Learn in This Episode:

🇧🇷 What is Cachaça?: Learn how this sugarcane-based spirit differs from rum and why it’s the most diverse spirit in the world.

🍹 Making the Perfect Caipirinha: Raf’s step-by-step guide to Brazil’s national cocktail, with tips for home bartenders.

🌱 The Art of Sustainability: Why cachaça’s terroir and regional diversity make it truly unique.

🌟 The Journey of FUBA: From a family idea to an award-winning cachaça brand.

🌍 Cachaça Culture Worldwide: How Raf is expanding the global appreciation of cachaça through education and innovation.

Key Takeaways:

1. Cachaça’s Unique Identity: Made from fresh sugarcane juice, not molasses, cachaça offers a distinct, fruity, and earthy flavor profile.
2. Diversity in Every Sip: With over 40 types of Brazilian wood for aging and countless regional styles, no two cachaças are the same.
3. Perfecting the Caipirinha: Stick to simplicity—lime, sugar, and cachaça, but don’t be afraid to experiment with fruits or bitters.
4. FUBA’s Global Mission: Raf’s dedication to bringing premium cachaça to the world and showing its versatility beyond caipirinhas.
5. Cachaça as a Lifestyle: With only 2% of Brazil’s cachaça exported, the untapped potential for global markets is immense.

Cocktail Tips from Raf:

• Lime Matters: Use fresh, juicy limes and lightly muddle to release essential oils.
• Sugar Options: Try caster sugar, syrups, or even honey for different profiles.
• Experimentation is Key: Add passion fruit, bitters, or other fruits to elevate your caipirinhas.
• Don’t Pulverize: Muddle gently to avoid bitterness from the lime peel.
• Use Quality Cachaça: A great caipirinha starts with a quality base spirit like FUBA.

Connect with Raf & Copa Lisboa:

👉 Instagram: @rafuba

👉 Copa Lisboa: @CopaLisboa

Connect with Damian:

Instagram, TikTok, Facebook

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Join host Damian Cole as he kicks off 2025 with predictions for the biggest cocktail and bar trends of the year. After a festive break and a well-earned third-place finish at the Irish Podcast Awards, the Cocktail Academy Podcast is back and ready to dive into what’s next for the cocktail world. From hyper-local menus to immersive bar experiences, this episode covers it all!

What You’ll Learn in This Episode:

🍸 Hyper-local cocktail menus: How sustainability and local ingredients are shaping the future of bar menus.

🥂 The rise of moderation: Why low- and no-alcohol drinks are here to stay.

☕ Coffee and chocolate cocktails: Why these indulgent flavors are making waves.

🌵 The agave boom: Tequila, mezcal, and beyond—exploring the expanding world of agave spirits.

🎮 Immersive bar experiences: From gamified bars to silent reading clubs, discover how venues are leveling up.

Key Takeaways:

1. Sustainability matters: Hyper-local ingredients and seasonal menus are transforming the industry.
2. The future is low-ABV: Non-alcoholic spirits like Seedlip and creative mocktails are gaining ground.
3. Flavor trends: Coffee, chocolate, and umami flavors are set to dominate the cocktail scene.
4. Agave diversity: Move over tequila—mezcal, sotol, and raicilla are ready for their spotlight.
5. Immersive experiences rule: Bars are creating unique environments to engage and delight customers.

Damian’s Tips for Home Bartenders:

• Visit local farmers' markets for unique, sustainable ingredients.
• Experiment with zero-proof spirits and teas to craft creative non-alcoholic drinks.
• Don’t overlook coffee and chocolate for your next cocktail experiment.
• Try Damian’s favorite chocolate Negroni recipe: it’s a game-changer!

Connect with Damian:

👉 Instagram: @WeLoveCocktails

👉 TikTok: @WeLoveCocktailsX

👉 Facebook: The Cocktail Academy

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Episode Highlights

🍸 Cocktail Hacks for Effortless Hosting

• Set up a DIY G&T station to wow your guests and save time.
• Pre-slice, dehydrate, and freeze garnishes for extra festive flair.
• Master the art of batching to streamline your cocktail game.

🍹 Recipes You’ll Love:

1. Christmas Cosmopolitan: Brandy, cranberry, and seasonal spices take center stage.
2. Toffee & Pumpkin Spice Old Fashioned: A cozy, indulgent take on a classic.
3. Festive Punch: Learn the "1-2-3-4" formula for the perfect holiday crowd-pleaser.
4. The Snowball: Avocat + lime + lemonade = nostalgic holiday vibes.

🎁 Creative Garnish Tips:

• Frozen cranberries, rosemary sprigs, candy canes, and festive glassware elevate your drinks instantly.

Key Takeaways

✅ Prepping ahead is the key to stress-free holiday hosting.

✅ Festive syrups (think cinnamon and clove) add a Christmas twist to any cocktail.

✅ Punches are your ultimate crowd-pleaser, customizable and easy to batch.

✅ Let your creativity shine with garnishes and themed stations to wow your guests.

Stay Connected

📲 Follow Damian on Instagram & TikTok for cocktail videos, tips, and holiday inspiration:

Cheers to a festive and stress-free holiday season! 🥂 Don’t forget to tag us in your creations!

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In this week’s episode of the Cocktail Academy Podcast, we’re diving deep into one of the most iconic holiday drinks – eggnog. Love it or loathe it, this creamy concoction is steeped in history, bursting with indulgent flavors, and surprisingly easy to make. From its mysterious origins to a riotous military scandal, we explore the past, present, and endless possibilities of eggnog. Plus, Damian shares a bulletproof recipe and top tips to ensure your eggnog steals the show this festive season.

Key Topics We Cover

1. The Origins of Eggnog

• How it evolved from medieval possets to a colonial American staple.
• Theories behind the name "eggnog," including noggins (wooden cups) and grog (diluted rum).
• Its transformation from a luxury drink of the upper class to a festive global tradition.

1. The Eggnog Riot of 1826

• A West Point Military Academy Christmas party gone wild with smuggled Irish whiskey.
• A chaotic two-day event that ended with court-martials and infamy.

1. Foolproof Eggnog Recipe

• A creamy, boozy blend featuring eggs, cream, milk, sherry, rum, and Irish whiskey.
• Easy variations for different spirits, plant-based options, and even aged eggnog.

1. Top Tips for Perfect Eggnog

• Why whole nutmeg and high-quality ingredients matter.
• The magic of aging eggnog for richer, smoother flavors.
• How eggnog can double as a unique holiday gift.

Damian’s Eggnog Recipe

Make 1.5 liters of festive joy with these simple steps:

• 10 eggs – beaten until smooth.
• 300ml rich vanilla sugar syrup – for sweetness and depth.
• 250ml milk & 60ml cream – for creamy indulgence.
• 250ml each of sweet sherry, dark rum, and Irish whiskey – for a boozy kick.
• ½ grated nutmeg – for the perfect aromatic finish.
• Mix, bottle, and refrigerate for at least 24 hours. Garnish with fresh nutmeg or cinnamon stick, and enjoy!

Eggnog Variations to Try

• Coquito: Puerto Rican eggnog with coconut milk and condensed milk.
• Tom and Jerry: A warm, spiced batter-based variation perfect for cold nights.
• Dairy-Free Alternatives: Almond milk or oat milk for a plant-based twist.

Follow the Fun

Join the Cocktail Academy community for more recipes, stories, and festive cheer!

• Instagram:
• Facebook:
• TikTok:

🎄 Cheers, sláinte, and happy holidays!

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Key Takeaways:

Emily’s Early Beginnings:

Emily shares how her passion for hospitality started young, transitioning from breakfast service to bartending at Belfast’s iconic Burt’s Jazz Bar.

World Class Journey:

Emily details her two-year journey with the prestigious World Class competition, the lessons she learned, and how perseverance paid off when she became Ireland’s champion.

Breaking Barriers:

As one of the few female bartenders in such a high-profile competition, Emily emphasizes the importance of representation and building a supportive community in the industry.

Innovative Mixology:

Discover the creative cocktails Emily crafted for the competition, including a Ramos flip inspired by Irish traditions and a Mai Tai-inspired stirred martini with marmalade bitters.

Future of Belfast’s Cocktail Scene:

As the newly appointed manager of the Merchant Hotel’s cocktail bar, Emily shares her plans to inspire her team, launch a new menu, and mentor budding bartenders in competitions.

📸 Follow Emily for mixology magic:

Highlights from the Episode:

• World Class Challenges: Insight into the intense rounds, including a speed cocktail challenge and a sustainable mixology initiative.
• Community Impact: Emily’s project, "Bar whispers" fostering camaraderie in Belfast’s bar scene.
• Global Stage: Emily’s experiences in Shanghai, from unexpected challenges to competing alongside the world’s best bartenders.
• Bartending Techniques: Tips for innovative cocktails like fat washing, syrups, and using local ingredients.

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What You’ll Learn in This Episode

• What Are Savory Cocktails? How bartenders are redefining cocktail boundaries by incorporating unexpected ingredients like broth, cheese, and fermented elements.
• Key Ingredients:
• Mushrooms: Earthy and versatile for infusions and syrups.
• Cheese: From parmesan to Pecorino, adding depth and intrigue.
• Seaweed & Kelp: Oceanic flavors that bring a unique salinity.
• Miso: Sweet, salty, and umami-packed syrup inspiration.
• Brines: Beyond olive juice, homemade pickled vegetable brines are the new essential.
• Techniques You Can Try:
• Fat-Washing: From smoky bacon bourbon to coconut oil Campari, this technique adds texture and flavor.
• Infusions: Master simple methods to unlock the flavor potential of savory ingredients.
• Savory Cocktails Around the Globe: Discover standout drinks like the MSG Martini, Smoky Maria, Mole Negroni, and even a hot dog-inspired Weenie Martini.

Featured Drinks & Inspirations

1. MSG Martini - A gin martini elevated with MSG and brine, redefining umami elegance.
2. Mushroom Margarita - A tequila classic infused with earthy shiitake mushrooms.
3. Cold Pizza Cocktail (Double Chicken Please, NYC) - Tomato, parmesan, and mushroom combine for a liquid pizza experience.
4. Smoky Maria (Scarfes Bar, London) - Tequila, marmite, and smoked Clamato juice for a bold Bloody Mary twist.
5. Weenie Martini (Art in the Age, Philadelphia) - A hot dog-inspired vodka cocktail with all the savory garnishes.

Why Savory Cocktails Matter

• Culinary Crossovers: The blurred lines between food and drink are opening up limitless creativity.
• Elevated Palates: Today’s drinkers are more adventurous, embracing new flavor profiles.
• Bartender Innovation: As mixologists explore savory flavors, they’re setting new standards for cocktail menus worldwide.

Try This at Home

• Experiment with miso syrup in a margarita or sour.
• Infuse your favorite spirit with seaweed or mushrooms.
• Attempt a simple fat-wash using bacon or sesame oil.

Where Are Savory Cocktails Headed?

Damian predicts an even deeper integration of food and drink, with more chefs and bartenders collaborating to create bold, unexpected pairings. The possibilities for savory cocktails are endless, and this trend is here to stay!

Follow us for updates and cocktail inspiration

If you love the show, don’t forget to subscribe and leave a review—it really helps us out! Cheers! 🥂

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Episode Highlights:

• Jim's Journey in Bartending: From college bartender to James Beard Award-winning author, Jim shares his journey through the evolving cocktail landscape, from New York City’s iconic PDT to his latest work in Portland, Oregon.
• Behind The Bartender's Pantry: Jim explains his motivation for writing this new book, which focuses on the foundational, non-alcoholic elements of cocktails. Learn why he believes the ingredients behind the bar deserve as much respect as the spirits.
• Ethical Food & Beverage Production: Discover how Jim’s research led him down some fascinating paths, from sustainability to the ethical considerations around ingredients, and why he believes these choices matter for bartenders and consumers alike.
• The "Universal Bar" Concept: Jim dives into his idea of the "universal bar" and what that could mean for the future of cocktail culture. How does thinking globally and ethically impact what goes into our drinks?
• Practical Advice for Bartenders and Enthusiasts: Whether you’re new to cocktails or a seasoned pro, Jim’s advice will resonate. Learn how to use The Bartender's Pantry to elevate your home bartending and expand your cocktail knowledge.

Key Takeaways:

• Invest in Quality Ingredients: Jim emphasizes respecting each ingredient in a drink, from the spirits to the garnishes. It’s all about building an elevated drink experience from the ground up.
• Embrace the Process: Jim advocates for slowing down and truly appreciating the craft of bartending and hospitality. The journey to a great cocktail doesn’t have shortcuts.
• Be a Generalist: Jim suggests that bartenders thrive by being versatile, creative, and knowledgeable across a broad spectrum of skills—from ingredient selection to customer service.

How to Connect with Jim Meehan: Stay connected with Jim on social media or through his website for updates on his work, upcoming projects, and insights from his extensive bartending journey. Find Jim on Instagram or visit his website

Whether you’re a cocktail enthusiast or a bar industry pro, this conversation is packed with insights to inspire you and elevate your drink-making game. Dive in and see why The Bartender's Pantry is a must-have in any cocktail library!

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Key Topics:

• Sean’s unconventional start in the industry and his early lessons in hospitality.
• The transformative impact of Barmetrix and how it supports bars and restaurants worldwide.
• Why authentic, guest-centered hospitality is critical to success.
• The three “gears” of a successful bar: guest experience, staff dynamics, and strong leadership.
• How to engineer cocktail menus that resonate with customers and increase sales.
• The value of creating stories around cocktails to elevate the guest experience.
• Practical advice for managing bar pricing, controlling costs, and maintaining efficiency.
• Sean’s insights on mentorship, leadership, and bringing out the best in your team.

Quickfire Highlights:

• Recommended books: The Craft of the Cocktail by Dale DeGroff and Cocktail Codex by the Death & Co. team.
• The importance of a well-curated cocktail library for bartenders and bar managers.
• Tips on building rapport, selling effectively, and creating memorable experiences.

Connect with Sean:

• Email: sean@fintergroup.com
• Instagram: @fintersean

For anyone in the hospitality industry looking to level up their business or just seeking inspiration, this episode is packed with actionable insights and industry wisdom.

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Key Topics Covered:

Lucas’ Path to the Bar World

• Early experiences in hospitality and bartending, from being a restaurant greeter to his first shift behind the bar.
• Working under mentors like Matt Biancanello and transitioning into the world of craft cocktails and agave spirits.

Pandemic Pivots and Social Media Influence

• Lucas’ transition to online content creation, including his successful cocktail-to-go venture and his rise on Instagram and TikTok.
• How creating cocktail content online fueled his mission to educate consumers on agave spirits and the importance of quality ingredients.

The Tequila Boom & Celebrity Brands

• Breaking down the impact of celebrity tequilas and the rise of additive-laden spirits that mislead consumer expectations.
• Lucas sheds light on how the lack of transparency in tequila regulation affects quality and offers guidance on how to spot authentic, additive-free tequila.

Demystifying Agave Spirits

• Key misconceptions about tequila and mezcal, including the true taste profiles, differences between brands, and terroir’s role in the agave world.
• Exploring the four categories of additives allowed in tequila and the need for clearer labeling standards for consumers.

Life Lessons from the Mexican Bartending Scene

• Lucas shares his admiration for the vibrant, unpretentious cocktail culture in Mexico, where creativity thrives despite limited resources.
• Lucas' favorite bar, El Gallo Altanero, and why it captures the heart of Mexican hospitality.

Key Takeaways:

• Transparency Matters: Lucas emphasizes the importance of knowing what’s in your bottle and recognizing the quality that comes from additive-free, traditionally crafted agave spirits.
• Enjoying Spirits Authentically: Why sipping tequila neat or in a well-balanced cocktail allows for a deeper appreciation of its rich complexity and heritage.
• The Power of Social Media: How creators like Lucas are bridging the gap for consumers by making high-quality cocktail knowledge more accessible.

Connect with Lucas Assis:

• Instagram
• TikTok

Thanks for Listening! Don’t forget to subscribe, rate, and review Cocktail Academy on your favorite podcast platform. Keep up with us on social media for more cocktail tips and tricks, and stay tuned for more great episodes!

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Oh, and there’s some exciting news about the Cocktail Academy Podcast being nominated for two awards at the Irish Podcast Awards! 🏆

Key Topics:

• Why citrus is critical for cocktail balance and flavor
• How to select the best citrus for juicing and garnishing
• Juicing techniques: handheld presses, lever presses, and electric juicers
• Busting myths: Does microwaving citrus really get more juice? 🍋 (Spoiler: No!)
• Best practices for storing and preserving citrus and juice
• Flavor profiles of lemons, limes, oranges, and grapefruit in cocktails
• Quick tips on keeping citrus fresh for longer
• What is Super Juice? And why is it the future of citrus in cocktails?

Pro Tips:

• Keep your citrus cold for better juice yield.
• Always cut citrus across the equator for maximum juice.
• Don’t forget to strain your juice for a clean, pulp-free finish!

Exciting News: We’ve been nominated for Best New Podcast and Best Educational Podcast at the Irish Podcast Awards! 🎉 Tune in as Damian shares his excitement and gratitude for all the listeners who have supported the show.

If you love the podcast, don’t forget to hit follow or subscribe on your favorite platform, leave us a review, and share with your fellow cocktail enthusiasts. 🍸

Connect With Us: Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: Cocktail Academy

🎧 Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts!

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Finally, Camper answers quick-fire questions, shares his biggest cocktail disasters (like muddling a houseplant), and controversially nominates the hanky panky cocktail as one he'd erase from history!

What You'll Learn:

• The importance of ice in cocktails and how directional freezing can help you make crystal-clear ice at home.
• How ice affects cocktail dilution and temperature, and why clear ice is aesthetically and functionally superior.
• Secrets to creating the perfect gin and tonic, including why you should keep your gin in the fridge, not the freezer.
• Camper’s top cocktail book recommendations, including The Bar Book by Jeffrey Morgenthaler and Liquid Intelligence by Dave Arnold.
• Fun and geeky ice tips, like how to incorporate toys into ice blocks and make garnished ice for party punches.

Loved this episode? Make sure to follow the Cocktail Academy podcast for more fascinating discussions with the experts who are shaking up the cocktail world!

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Together, Damian and Kaitlyn talk about the art of "twisting" classic cocktails, Kaitlyn's philosophy on staying authentic while being creative, and how the pandemic led her to start making cocktail videos from home. Kaitlyn also reveals her secret tips on how to create balanced, accessible drinks for home bartenders without overcomplicating the process.

The conversation covers her experiences in world-class bartending, the challenges of cocktail competitions, and what it takes to compete on the global stage. You'll also hear insights into Kaitlyn’s upcoming cocktail book, which offers creative spins on classics for both alcoholic and non-alcoholic drinks.

Key Takeaways:

Keep It Simple: When crafting cocktails at home, focus on simplicity and balance. Use a jigger to ensure precision and flavor.

Twist the Classics: Start with the base formula of classic cocktails and swap ingredients based on what you like or have available.

Behind-the-Scenes Effort: Learn about the unseen work that goes into both cocktail competitions and running a bar, from sourcing ingredients to perfecting the technique.

Respect the Craft: Whether you’re shaking up a Margarita or enjoying a non-alcoholic spirit, understanding the effort behind each drink leads to greater appreciation.

Join us for a fun and insightful conversation with one of the cocktail world's brightest stars, Kaitlyn Stewart, as she breaks down her career, her favorite drinks, and how to make cocktails that are as fun as they are delicious!

Find Kaitlyn: Insta, TikTok

Find Damian: Insta, Tiktok, Facebook

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Iain walks us through:

• Switching: The technique that replaces water in spirits with flavorful liquids like coconut milk, without diluting the alcohol content, creating an elevated, intensely flavorful cocktail.
• Dry Freezing: A method that freeze-dries fruits and juices to preserve their essence, adding a whole new dimension to cocktails, and even enabling year-round use of seasonal ingredients.
• Sous pression: A playful twist on sous-vide, where freezing pressure infuses ingredients like fruits and herbs into spirits, maintaining the fresh, vibrant flavors that heat methods can often mute.
• Freeze Concentration: A method that concentrates the flavor of ingredients like apple juice by removing water content, allowing bartenders to create bold, natural cordials.

Throughout the episode, Iain shares tips on how bartenders and cocktail enthusiasts can experiment with these techniques in their own bars or at home, providing an approachable entry point into the world of freezing for cocktails. We also discuss how freezing methods can enhance sustainability by reducing waste, offering cost-efficient solutions for high-volume bars.

While Iain’s celebrated bars — Panda & Sons, Nauticus, and Hoot the Redeemer — are renowned for their unique concepts, they serve as the playgrounds for these freezing innovations. He explains how these bars incorporate these advanced techniques into their menus, bringing cutting-edge cocktails to the masses while maintaining a strong focus on hospitality.

Whether you're a seasoned bartender, cocktail enthusiast, or just curious about the science behind innovative drinks, this episode will inspire you to explore the untapped potential of freezing techniques in the cocktail world.

Key Takeaways:

1. Understanding the science behind freezing in cocktails and how it preserves and enhances flavors.
2. Practical applications of switching, dry freezing, and suppression in both home bars and high-volume settings.
3. How freezing techniques can improve sustainability and reduce waste in the cocktail industry.
4. Insights into Iain McPherson's creative process and how these techniques are shaping the future of mixology.

Iain gives a special mention ot Kevin Kos and Danil Nevsky is the episode who play their part in spreading the freezing techniques message

If you enjoyed this episode, don’t forget to subscribe to the Cocktail Academy Podcast for more engaging conversations with industry leaders in cocktails and craft spirits.

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Key Topics Discussed:

Mark’s Journey into the Cocktail Industry:

• How Mark transitioned from working in tech during the 2000 tech crash to pursuing his passion for cocktails and spirits.
• His time at the famous Hush Bar in Mayfair, London, and how he developed his love for vermouth and cocktail making.

Creating Regal Rogue:

• The story of how Mark launched Regal Rogue, the first Australian vermouth brand in over 20 years.
• The evolution of the vermouth category, from a misunderstood product to a low-alcohol, versatile cocktail ingredient.

The Global Vermouth Movement:

• How vermouth is becoming popular across the world, from Europe to Australia.
• The variety and creativity within vermouth-making, including Mark's use of Australian botanicals and organic wines.

The Challenges of Growing a Brand:

• Mark discusses the difficulties of navigating a 14-year journey as an entrepreneur in the craft spirits industry.
• The impact of sustainability on Regal Rogue’s growth, including the use of recycled glass bottles, organic ingredients, and the introduction of bag-in-box packaging for the hospitality industry.

The Future of Vermouth and Cocktails:

• Mark’s thoughts on how vermouth fits into the current trend of low-alcohol cocktails and responsible drinking.
• The role of innovation in vermouth production and how bartenders and consumers can explore new flavors and combinations.

Quotable Moments:

• "Vermouth is a sleeping giant in the world of spirits; it’s perfect for responsible drinking and layering flavors in cocktails." – Mark Ward
• "The journey of a brand isn't just about the liquid, it's about personal growth and navigating the challenges of the industry." – Mark Ward

Guest Contact Information:

• Instagram: @gallivantingrogue
• Website: Regal Rogue

If you enjoyed this episode, don’t forget to subscribe to the Cocktail Academy Podcast for more engaging conversations with industry leaders in cocktails and craft spirits. You can also follow Mark Ward and Regal Rogue to learn more about vermouth and its exciting future in the cocktail world.

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Key Topics Discussed:

1. Dave’s Journey into Bartending:

• Dave's background in hospitality and early experiences that led him to pursue a career in bartending and bar ownership.
• His travels across London and various countries, where he developed his love for spirits and cocktails.

1. Reviving Poitín – Ireland’s Native Spirit:

• The story of how Dave was inspired to promote Poitín, an Irish spirit with a 900-year history, and its misunderstood role in Irish culture.
• The importance of changing the narrative around Poitín, from its illicit past to its place in modern cocktail menus.

1. Bar 1661 and Community-Focused Cocktails:

• The concept and inspiration behind Bar 1661, a bar dedicated to showcasing Poitín and other Irish spirits through innovative cocktails.
• The role of community, collaboration, and authentic storytelling in the success of Bar 1661.

1. Navigating the Pandemic and the Launch of Craft Cocktails:

• How Dave and his team adapted to the challenges of the pandemic, launching Little & Green, a range of ready-to-drink cocktails, and evolving their business model to thrive in a difficult time.
• The expansion of Bar 1661’s offerings, from high-end cocktails to accessible, fun experiences for customers.

1. The Future of Poitín and Irish Spirits:

• Dave’s mission to see Poitín on back bars worldwide and to educate consumers about its versatility and history.
• The global interest in craft spirits and the opportunity for Irish Poitín to carve its niche in the modern cocktail landscape.

Poitín has been around for 900 years, and it's still here—surviving prohibition. Now is the time to reintroduce it to the world in a modern, exciting way. We’re creating real-life experiences with authentic Irish ingredients, and Poitín is at the heart of that." – Dave Mulligan

Guest Contact Information:

• Dave's Instagram: Davemulligan
• Bar 1661 Instagram: @Bar1661
• Website: Bar 1661

If you enjoyed this episode, make sure to subscribe to the Cocktail Academy Podcast for more stories from the world of cocktails and spirits. Don’t forget to leave a review and share this episode with anyone interested in Irish cocktail culture and the growing revival of Poitín.

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Key Topics Discussed:

1. Chris’s Journey into Bartending and Content Creation:

• How Chris transitioned from pharmaceutical sales back to his passion for bartending.
• His early bartending days in Pennsylvania and how he found success through networking and competitions.

1. The Rise of Not Just a Bartender:

• How Chris created the Not Just a Bartender brand and built a loyal online following by making authentic cocktail content.
• His viral success on TikTok through reviewing cocktail videos and how that platform helped him grow.

1. Content Creation as a Full-Time Career:

• Chris shares the challenges of moving from bartending to full-time content creation, including balancing creativity and brand partnerships.
• Insight into the opportunities, from brand deals to international travel, that come with being a successful cocktail influencer.

1. The Impact of Social Media on Bartending:

• How the rise of TikTok and Instagram has transformed the way people learn about cocktails.
• The importance of authenticity and storytelling in building a personal brand in the cocktail industry.

1. Advice for Aspiring Content Creators:

• Chris offers practical advice on how to break into cocktail content creation, from equipment essentials to navigating brand partnerships.
• The importance of consistency, creativity, and community in building an engaged audience.

Quotable Moments:

• "Being a bartender is more than just serving drinks. It’s about creating moments that stick with people—and that’s what I try to do online too." – Chris Leavitt
• "You can be more than just a bartender. You can leverage your skills, your knowledge, and your passion into something bigger, especially with today’s social media opportunities." – Chris Leavitt

Guest Contact Information:

• Instagram: @NotJustaBartender
• TikTok: @NotJustaBartender
• YouTube: Not Just a Bartender

If you enjoyed this episode, be sure to subscribe to the Cocktail Academy Podcast for more insights into the world of cocktails and bartending.

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Key Topics Discussed:

1. Danil’s Introduction to Bartending:

• How Danil started his career in hospitality at the age of 15, working at weddings in Scotland.
• The influence of his multicultural upbringing on his bartending style and approach.

1. The Indie Bartender and Vagabond Project:

• The origin story of The Indie Bartender and Danil’s passion for traveling and bartending around the world.
• The challenges and highlights of the Vagabond Project, where Danil worked at bars across different countries for free.

1. Extreme Bartending Adventures:

• The inspiration behind Danil’s “Extreme Bartending” series, including making cocktails while skydiving and other wild stunts.
• The impact of social media on his journey and how it helped him build a global presence.

1. Insights into the Cocktail Industry:

• Danil’s thoughts on the current state of the cocktail industry, including the rise of mezcal and wine-based cocktails.
• His perspective on cocktail competitions and the importance of creativity in bartending.

1. Advice for Aspiring Bartenders:

• Danil shares valuable advice for those looking to make a mark in the bartending world, emphasizing the importance of travel, continuous learning, and staying humble.

Quotable Moments:

• "Once you get into the subculture of bartending, you belong to this little sadomasochistic club of people who want to work too many hours and care about things that no one else does." – Danil Nevsky
• "The best thing I did was to get rid of all the unnecessary stuff, travel the world, and embrace the experiences that came my way." – Danil Nevsky

Guest Contact Information:

• Website: The Indie Bartender
• Instagram: @CocktailMan

If you enjoyed this episode, be sure to subscribe to the Cocktail Academy Podcast for more engaging conversations with leaders in the cocktail and hospitality industry. Leave a review and share this episode with fellow cocktail enthusiasts to spread the word!

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Key Topics Discussed:

1. Origin of the Bramble Cocktail:

• The story behind the creation of the Bramble by Dick Bradsell in London’s Soho at Fred’s Bar.
• The inspiration for the Bramble’s name, rooted in Bradsell’s childhood memories of picking blackberries on the Isle of Wight.

1. Original Bramble Cocktail Recipe:

• A detailed breakdown of the classic Bramble recipe, including London Dry Gin, freshly squeezed lemon juice, rich simple syrup, and creme de mure (blackberry liqueur).
• Step-by-step instructions on how to create the original Bramble, complete with tips on garnishing and presentation.

1. Modern Variations of the Bramble:

• Damian’s personal twist on the Bramble, including the use of lime juice instead of lemon juice for a slightly more aggressive flavor.
• The benefits of using cube dice instead of crushed ice in professional bar settings and how it affects the drink’s balance and texture.
• Incorporating fresh blackberries into the shaker for a deeper color and more robust flavor.

1. Creative Alternatives and Riffs:

• Suggestions for substituting gin with other spirits like tequila or rum to create unique Bramble variations.
• Exploring different liqueurs such as creme de cassis or even apricot liqueur to put a new spin on the classic.

1. Expert Tips for Bartenders and Cocktail Enthusiasts:

• The importance of selecting the right gin and liqueur brands for the Bramble.
• Advice on using fresh versus dehydrated garnishes and the impact of these choices on the final drink.

Quotable Moments:

• "The Bramble is essentially a gin sour with a quintessentially British twist—simple, delicious, and timeless." – Damian Cole
• "Whether you’re sticking to tradition or adding your own flair, the Bramble’s versatility makes it a favorite for bartenders and cocktail lovers alike." – Damian Cole

Host Contact Information:

• Instagram: @WeLoveCocktails
• TikTok: @WeLoveCocktailsx

If you enjoyed this episode, be sure to subscribe to the Cocktail Academy Podcast on your favorite platform. Don’t forget to leave a review and share this episode with your friends who love cocktails and mixology. Follow us on Instagram and TikTok for more cocktail recipes and inspiration!

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Key Topics Discussed:

1. Barry's Introduction to Irish Whiskey:

• How a charity event led Barry to discover his passion for Irish whiskey tasting.
• The role of storytelling in connecting people with whiskey brands.

1. Founding Stories & Sips Whiskey Club:

• The origins and growth of a global whiskey community.
• Challenges and successes in launching exclusive whiskey releases.

1. Navigating the Irish Whiskey Industry:

• Insights into the production of Irish whiskey and the different styles such as single malt and pot still whiskey.
• The impact of historical events on the development of whiskey styles in Ireland.

1. Building a Global Whiskey Community:

• Barry’s strategies for engaging whiskey enthusiasts around the world.
• Leveraging online platforms during the COVID-19 pandemic to grow the whiskey community.

1. Future of Irish Whiskey:

• Barry’s vision for the future of Stories & Sips and the ongoing mission to share the joy of Irish whiskey globally.

Quotable Moments:

• "We don’t distill red breast; we distill whiskey, and it doesn’t yet know what it’s going to be."
• "This is not any process or whiskey that any one of us owns or has to defend vigorously. Rather it’s another tool for us to have a bit of crack and some chats." – Barry Chandler

Guest Contact Information:

• Website: Stories & Sips
• Instagram: @IrishWhiskeyBarry

If you enjoyed this episode, be sure to subscribe to the Cocktail Academy Podcast for more inspiring stories from the world of cocktails and spirits. Don’t forget to leave a review and share this episode with fellow whiskey/cocktail enthusiasts!

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Episode Highlights:

• Understanding Equal Measure Cocktails: Damian introduces the concept of equal measure cocktails, where each ingredient is used in the same proportion, resulting in a well-balanced and flavorful drink. He emphasizes the importance of balance in cocktails and how these seemingly simple drinks require skill and precision.
• Crafting with Simplicity: Learn why equal measure cocktails are perfect for both home bartenders and professionals. Damian discusses the ease of remembering and crafting these drinks, making them ideal for entertaining guests or adding to a bar menu.
• Classic Cocktails Explored:
• Americano: A refreshing mix of Campari, sweet vermouth, and soda water.
• Fifty-Fifty Martini: A perfectly balanced martini with equal parts gin and dry vermouth.
• Negroni: The iconic blend of gin, Campari, and sweet vermouth, and its variations like the Boulevardier and Old Pal.
• Brandy Alexander: A decadent dessert cocktail with cognac, crème de cacao, and cream.
• Grasshopper: A minty, creamy treat perfect for after dinner.
• Advanced Cocktails with Equal Measures:
• The Last Word: A complex and herbal cocktail featuring gin, green Chartreuse, maraschino liqueur, and lime juice.
• Paper Plane: A modern classic with bourbon, Amaro Nonino, Aperol, and lemon juice, offering a refreshing and slightly bitter profile.
• Experimentation Encouraged: Damian shares tips on how to experiment with these cocktails by swapping out ingredients using the “Mr. Potato Head” technique, allowing for endless variations while sticking to the equal measure principle.
• Batching Made Easy: Discover how equal measure cocktails lend themselves perfectly to batching, making them ideal for parties and gatherings.

Connect with Us: Instagram, TikTok and Facebook for videos and tips on making these classic drinks.

Visit our website

Enjoyed this episode? Don't forget to rate, review, and subscribe to The Cocktail Academy Podcast on Apple Podcasts. Share your favorite moments from this episode on social media using #CocktailAcademyPodcast!

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Episode Highlights:

• Meet Lynnette Marrero: Discover Lynnette's fascinating background and how she transitioned from the theatre world to becoming a globally recognized bartender and mixologist.
• Industry Insights: Lynnette shares her thoughts on the evolving perception of bartending and the opportunities within the hospitality industry.
• Cocktail Family Tree: Learn about the influential figures like Dale DeGroff, Julie Reiner, and Sasha Petraske who have shaped Lynnette’s career and the broader cocktail community.
• Journey Through Bars: From her early days at Punch and Judy to iconic bars like the Flatiron Lounge, hear stories of Lynnette’s progression and the vibrant bar culture in New York.
• Speed Rack Revolution: Dive into the inception and impact of Speed Rack, a competition Lynnette co-founded to highlight and support women in bartending globally.
• Brand Ambassador Life: Lynnette discusses her experiences working with renowned brands like Zacapa Rum and St. Germain, and her views on the role of a brand ambassador.
• New Ventures: Explore Lynnette’s current projects, including her work with Aplós, a functional spirits company, and her collaboration with Jennifer Lopez on the ready-to-drink cocktail line, Delola.
• Masterclass Experience: Get behind-the-scenes insights into Lynnette’s collaboration with Ryan Chetiyawardana on their masterclass, emphasizing classic cocktail techniques and innovative approaches.

Keywords: Cocktail Academy Podcast, Lynnette Marrero, mixology, bartending, Speed Rack, women in bartending, cocktail competitions, brand ambassador, Jennifer Lopez, Delola, Aplós, modern mixology, cocktail recipes, hospitality industry, New York bars, Flatiron Lounge, Dale DeGroff, Julie Reiner, Sasha Petraske, functional spirits, masterclass, Ryan Chetiyawardana.

Connect with Us:

• Follow Lynnette Marrero on Instagram or her website to stay updated with her latest projects.
• Follow Us on Instagram, Tiktok or Facebook

Enjoyed this episode? Don't forget to rate, review, and subscribe to The Cocktail Academy Podcast on Apple Podcasts. Share your favorite moments from this episode on social media using #CocktailAcademyPodcast!

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Highlights:

Early Beginnings: Julio discusses his start in the cocktail world, working at his family’s Mexican restaurant, Tommy’s Mexican Restaurant.

Journey to Tequila Expertise: The transition from being a reluctant restaurant worker to becoming a renowned tequila expert and North American Tequila Ambassador.

Creating Tommy’s Margarita: The inspiration behind Tommy’s Margarita and why it stands out in the cocktail world.

Awards and Recognition: How Tommy’s Margarita became a globally celebrated cocktail and the influence of bartenders worldwide in popularizing it.

Tequila Tasting and Education: Julio’s experience converting non-tequila drinkers into aficionados and the importance of 100% agave tequila.

Challenges and Successes: Overcoming challenges in the tequila industry, promoting authentic tequila, and educating patrons about quality tequila.

Future Plans: Julio’s upcoming project: launching his own tequila brand, L&J, and building a new distillery.

Advice for Aspiring Bartenders: Tips on making quality tequila cocktails at home, understanding the importance of 100% agave tequila, and recommendations for quality tequila brands.

Favorite Cocktail Stories: Julio shares iconic moments from his career, including memorable encounters with celebrities at Tommy’s Mexican Restaurant.

Quickfire Questions: Fun and insightful rapid-fire questions about Julio’s preferences and pet peeves in the cocktail world.

Closing Remarks: Final thoughts from Julio and how listeners can connect with him on social media.

Key Takeaways:

Commitment to Quality: Julio emphasizes the importance of using quality ingredients, precise measurements, and proper techniques to create exceptional cocktails.

Understanding Tradition: He advocates for a strong foundation in traditional tequila knowledge before innovating and creating new drinks.

Tequila Advocacy: Julio's dedication to promoting and educating people about 100% agave tequila is evident throughout the episode.

Innovative Concepts: The blend of authentic Mexican culture and high-end cocktails sets Tommy’s apart, and upcoming projects promise to continue this trend.

Resources Mentioned:

Connect with Julio Bermejo:

Tommy’s Mexican Restaurant: Visit Website

Follow The Cocktail Academy:

Instagram:

Tiktok:

Facebook:

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Episode Highlights:

• Introduction to Syrups in Cocktails:
• Importance of syrups in balancing and enhancing flavors.
• Different types of syrups: simple syrup, rich syrup, flavored syrups.
• Simple Syrup:
• Definition and basic recipe (1:1 ratio of sugar to water).
• Tips for choosing the right type of sugar (white, brown, muscovado, turbinado).
• Methods of preparation: cold water vs. warm water techniques.
• Storage tips and shelf life.
• Rich Syrup:
• Recipe and uses (2:1 ratio of sugar to water).
• Best practices for making and using rich syrup in cocktails like Old Fashioned.
• Honey and Agave Syrup:
• Simplifying honey and agave for better mixing.
• Recipe (2:1 ratio of honey/agave to water).
• Ideal cocktails for these syrups, like Tommy's Margarita.
• Flavored Syrups:
• Herbal Syrups: Techniques for mint, basil, and woody herbs like rosemary.
• Fruit Syrups: Methods for making strawberry, raspberry, and pineapple syrups.
• Sugar and leave method.
• Mash and macerate method.
• Spiced Syrups: Creating cinnamon and ginger syrups for warm, spicy notes in cocktails.
• Infusions: Making vanilla and chili syrups without heat.
• Storage and Preservation:
• Sterilising bottles for longer shelf life.
• Adding vodka or citric acid to extend freshness.

Key Takeaways:

• Making your own syrups at home is cost-effective, customisable, and enhances the freshness of your cocktails.
• Experiment with different sugars and ingredients to create unique flavor profiles.
• Proper storage and preservation techniques can extend the life of your syrups, ensuring they're always ready for your next cocktail creation.

Next Week: Tune in next week for an exciting interview with Julio Bermejo, the global ambassador for tequila in North America and creator of the iconic Tommy's Margarita. Don’t miss this chance to learn from one of the best in the business!

Connect with Us:

• Follow us on Instagram: WeLoveCocktails
• Join the conversation on Facebook: WeLoveCocktails
• Follow us TikTok
• Leave us a review on Apple Podcasts or Spotify and let us know what topics you'd like us to cover next!

Tags: #CocktailRecipes #Syrups #CocktailSyrups #DIYCocktails #Mixology #CocktailAcademy #SimpleSyrup #RichSyrup #FlavoredSyrups #CocktailTips #DamienCole

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Episode Overview:

Welcome to another exciting episode of the Cocktail Academy podcast! Today, we are thrilled to bring you an exclusive interview with the legendary Dale DeGroff, also known as King Cocktail. Dale is a pioneer in the modern bartending scene and the man behind the resurgence of craft cocktails. Get ready to dive deep into the world of cocktails, bartending, and the rich history that shapes it all.

Episode Highlights:

• Introduction to Dale DeGroff: Discover how Dale became a central figure in the cocktail world, from his early days in New York to his significant influence on modern bartending.
• Journey to Bartending: Dale shares his fascinating story, including his university days, early jobs, and the serendipitous path that led him behind the bar.
• The New York Bar Scene: Insights into the vibrant bar culture of New York City in the late 20th century and how it shaped Dale's career.
• Crafting the Cocktail Renaissance: Learn about the creation of iconic cocktails, the revival of classic recipes, and the introduction of fresh ingredients that changed the bartending game.
• Madonna and the Cosmopolitan: The story behind the Cosmopolitan's rise to fame and its association with pop icon Madonna.
• Tips for Aspiring Bartenders: Dale provides invaluable advice for home bartenders and those looking to break into the industry, emphasising the importance of mastering the basics and understanding cocktail families.
• Innovative Cocktail Techniques: Discussion on molecular gastronomy, batching, and other advanced bartending techniques that Dale has embraced and promoted.
• Personal Reflections: Dale's favourite drinks, memorable moments, and his views on the evolving cocktail landscape.

Key Takeaways:

• The importance of understanding the basics of cocktails and building on that foundation.
• The role of fresh ingredients and meticulous preparation in creating outstanding cocktails.
• The significance of the bartender's role in hospitality and the customer experience.
• Stories and anecdotes from Dale's illustrious career that offer both inspiration and practical wisdom.

Social Media Links:

• Follow Dale DeGroff on Instagram:
• Explore Dale’s spirits: DeGroff Spirits

Don’t forget to subscribe to the Cocktail Academy podcast for more episodes featuring the biggest names in the world of cocktails. Share this episode with your friends and leave us a review to let us know what you think!

Keywords:

Cocktail Academy podcast, Dale DeGroff, King Cocktail, craft cocktails, modern bartending, cocktail history, bartending tips, Cosmopolitan cocktail, New York bar scene, cocktail recipes, mixology techniques, home bartending, cocktail enthusiasts, legendary bartenders.

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·     Omission: when adding the dilution and you have calculated the % of water to add, make sure you multiply that by whatever factor you are using. We used 14 in the worked example in the episode….. sorry I forgot to mention that.

Highlights:

• Introduction to Batching Cocktails: Understanding the concept and historical roots of batching.
• Featured Cocktail - The Bramble: Recipe and tips for making this classic gin-based cocktail.
• Benefits of Batching Cocktails: Time-saving, consistency, waste reduction, and enhanced hospitality.
• Techniques and Tips for Successful Batching: Choosing suitable cocktails, scaling recipes, managing citrus, and adding dilution.
• Advanced Batching Tips: Handling bitters, adjusting sweetness, creative garnishing, and recommended resources for further reading.
• Join the Batching Movement: Share your batching experiences on social media and connect with us for more tips and recipes.

Key Takeaways:

• Time-Saving and Convenience: Batching cocktails allows you to prepare in advance and enjoy your party.
• Consistency and Quality: Ensure every cocktail tastes perfect with precise measurements and techniques.
• Creative Presentation: Enhance your batch cocktails with beautiful garnishes and thoughtful presentation.

Resources Mentioned:

• Superjuice expert, Kevin Kos: https://www.kevinkos.com
• Recommended Book: "Batched and Bottled: Cocktails to Make Ahead" by Max and Noel Venning.
• Social Media:
• Instagram:
• TikTok:
• Facebook

The Cocktail Academy Site

Subscribe & Review: Enjoyed this episode? Subscribe to The Cocktail Academy on Apple Podcasts, Spotify or wherever you listen and leave a review to help more people discover our cocktail journey!

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