Amaro Bars, Cocktail Culture and the Business of Drinking | Sother Teague

The BanterThe Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream.The ConversationThe Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier,  his multitude of establishments and his viral video last year.  Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)The Inside TrackThe Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters.On why some love the hospitality business:“As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff,” Sother Teague on The Restaurant Guys Podcast 2024BioSother Teague worked in kitchens for 12 years and was a culinary educator. He came out of the kitchen and landed behind a couple of  bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden and Soda Club in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast. Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011. It won Tales of the Cocktail Spirited Award for Best Podcast.InfoSother’s podcastThe SpeakeasyOverthrow Hospitality Concepts (including Amor y Amargo)https://www.overthrowhospitality.com/all-venues/Sother on all platforms@creativedrunkSother’s bookI'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktails  by Sother TeagueSother’s Cocktail RecipeNap Time  1.5 oz Mezcal (I used @RosaLuna for its soft smoke) .75 oz @SuzeOfficial1 Dash @BettersBitters foamer.5 oz Grapefruit Juice .5 oz lime juice .25 2:1 syrupVigorously shake with ice to chill, dilute, and aerate. Strain into a chilled cocktail glass. Express oils from a grapefruit twist over the top and ornament accordingly.We're bringing our kitchen to the farm!Join us at Dreyer Farms in Cranford, NJ for a Table-to-Farm Dinner.Sunday, September 13 @ 5:30https://www.stageleft.com/event/91326-table-to-farm-dinner/ Subscribe: Restaurant Guys' Regularhttps://restaurantguysregulars.buzzsprout.com/Magyar Bankhttps://www.magbank.com/Stage Left Wine Shophttps://www.stageleftwineshop.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach Out to The [email protected]