Pouring Stories

Eryn Korby, Owner Of Sin City Saints, visits Pouring Stories for Episode 3 of Season 2! Sin City Saints is an Adult Non Alcoholic Boutique, located on Main Street, in Las Vegas, Nevada. She carries amazing zero proof spirits and she brings some for us to try. Korby even makes a non-alcoholic Old Fashioned! We talk about the direction the industry is going, the shift to other substances from alcohol, and how the industry should react!Please like, subscribe, and leave a comment/suggestion, to help our podcast grow! 00:00 Intro Teaser00:00 Eryn Korby Introduction (Teaser)00:28 Pouring Stories Season 2 Episode 301:54 Adult Non Alcoholic industry 02:30 Sin City Saints Retail in Arts District  03:30 “The New Veganism”7:20 Who is driving growth? 9:19 “ZEBRA STRIPING”https://www.foodandwine.com/dry-january-zebra-striping-11880462 11:27 N/A Amaro - Pathfinder12:48 The Ritual of having a cocktail.14:35 “The 3 B’s: Bite, Bitter, & Body!” 16:55 All bars need Zero Proof offerings 19:07 Analog ANAs.22:00 Alcohol in sour dough, bananas, etc.https://nabeerclub.com/can-you-buy-drink-na-beer-under-21/ 23:30 Can anyone purchase N/A beers?26:13 How to add bite! Capsaicin.30:00 “Mocktail” - Julia Momosehttps://bartenderatlas.com/hospitality-gems/julia-momose/33:00 Who should judge Non-alchs34:20 Derek Brown35:23 “Que The Sober People”35:50 The Proof Awards https://issuu.com/proofthemagazine/docs/pr_f_magazine_-_january_2-2638:13 All The Bitters - Best N/A bitters40:55 Adaptogens and nootropics42:35 DROMME 44:25 Tasting notes45:22 Off the cuff cocktail building47:27 18 Bin49:00 Building the cocktail53:20 Inclusive Hospitality57:25 Feeling judged1:01:06 Korby Makes Dromme O.F.1:05:20 “You take the pink one!” Tasting Korby’s creation. 01:06:38 Favorite spots to get ANA bevs.1:08:20 Where to find Korby! Special Thanks to Korby for all her expertise and her time! Check out Saint Beverage Co. Dromme O.F.2.00 oz Nkd N/A whiskey1.00 oz Dromme Calm0.50 oz Charred Oak & Maple Yesco10 dashes All The Bitters OrangeCombine all ingredients in mixing glass, add ice, stir. Strain over a large cube in a rocks glass. Garnish with Orange peel and cherry Hosted and Created by Michael GiambroneExecutive Producer: Angelo Cabanos

Adam O'Donnell, Co-Owner of Jive Turkey in Las Vegas, returns to Pouring Stories for our second episode of season 2. Like at his and Sam's bar "Jive Turkey", Adam is back on the podcast to push boundaries! The conversation goes from shooters and gendered ordering to the history of the Old Fashioned and Luxardo cherries. All along Adam uses his shocking sense of humor to surprise the host G. There is a lot of playful word jousting but at the end you know, this is just how two good friends, show their love. Please rate and follow our channel to help our podcast grow!00:00 Introducing Adam O'Donnell01:58 A Jabroni vs A Giambrone02:40 Cement Mixer… 05:48 An Old Fashioned Argument08:55 Season 2 changes... ANGELO!11:00 An education on Luxardo & Perla Dry! 15:00 Gendered P-Mix (men vs. women ordering trends)17:30 Shumaker deserves better!19:50 “Other People’s Property” at Jive Turkey22:08 Saturday Morning Cartoons NotJustABartender23:26 Building Cocktail Menus26:55 THE COSTS OF OWNERSHIP29:45 “Irrealistic” IS IT A WORD? P130:40 Does lime go in a Pina Colada?32:15 "Irrealistic" P233:10 Picking Rum34:20 "Irrealistic" P3 35:31 Recipe: The piña COLADA (Scarface)36:55 Ferraro’s Cardamom Saffron tincture39:55 “Even when they’re bad, they’re still good”41:15 Finishing The drink 43:43 “oooh weee, I think we got something here”44:50 Liquid Alchemist47:21 How to make a cocktail 50:25 What makes a “Dive Bar”?52:25 Tiki Bars53:00 Cannibalizing Bramare (Allegedly)55:10 Dives vs Tiki P257:00 Stereotypes57:55 Dives P3 dives vs sports bars1:00:00 Jive’s Chicken Sandwich.1:08:00 Malort 1:11:07 Refused Icing1:15:10 1:15:57 icing p2 end 1:16:501:18:00 Nocturno1:20:00 Adam’s dessert island food - Burger1:20:43 Bar Bohem's burger1:21:50 “fuck your for icing me” P31:24:13 Cocktails “oh Malort”Blacking OutRecipeBastardized piña colada2.00 oz pineapple1.00 oz coconut0.50 oz Fernet Branca0.50 oz Planteray Pineapple Stiggins0.50 oz Lemon Hart & Sons 151 Rum0.25 oz Fresh Lime JuiceThis Old Fashioned 2.50 oz Old Forester 100 prrof0 .25oz simple syrup3 dash Angostura bitters2 dash Orange bittersG- Orange peel & CherryCombine all ingredients in mixing glass, add ice, stir, strain over large cube. Express orange over cocktail and a cherry pick for garnish

Pouring Stories Season 2 Episode 1Heidi Wiest, Master Hair Stylist, Sound Healer, and founder of Wyld Kī®, joins the Pouring Stories Podcast for our first episode of season 2. Heidi speaks to her over 25 years of experience in beauty and personal care, drinking expensive “cat coffee”, & enjoying good tequila, all while desperately seeking a decent Skinny Margarita! During the episode we test tequila's for additives, talk about the alleged shady practices of some brands, tattoo care, and G gets Heidi's personal touch with her product Ignite! As the drinks go down, the conversation ramps up in this hilariously good time!00:00 Intro Heidi Wiest Teaser00:20 Skinny Margaritas01:45 Wyld Ki and Sound Healing04:11 Skinny Margaritas p208:10 Sound Healing 09:48 Wyld Ki Dear Tallow12:20 Men and Skin Care15:25 Additives in Tequila 21:30 Tattoo Care30:40 Routines & The Key To Sex-ess!32:00 Comparing Tequilas37:08 Side Sippin’ great Tequila42:00 Quality vs. Hype44:00 Tito’s will never sponsor us! 48:40 Allegedly! 52:52 G isn't an espresso expert...55:10 Luwak (Cat Poop) Coffee57:30 Carajillo riff with Ilegal Mezcal60:00 First days of a new tattoo65:00 Heidi melts G with "Ignite" from Wylde Ki 69:25 WRAP IT UP!Recipes Skinny Margarita2.00 oz G4 Reposado Tequila1.00 oz Cointreau1.00 oz Fresh Lime JuiceShake and strain into Rocks Glass with Tajin rimModified Carajillo 2.00 oz Fresh Espresso1.50 oz Licor 430.50 oz Ilegal Caribbean Cask ReposadoShake and strain over ice and garnish with orange peel. Check out her website www.wyldki.com for all her amazing products (this is not a paid promotion).Like, subscribe, and hit the notification bell to see all of our episodes!A special thank you to our guest Heidi Wiest for her years of friendship and great hair cuts!Hosted and Created by Michael GiambroneExecutive Producer: Angelo Cabanas

🎙 Pouring Stories Ep.18 - Giambrone sits down with Nathan Grates, co-owner of The Sand Dollar LV, Sand Dollar Downtown, and La Casa De Juliette, to talk about the grind behind building three of Las Vegas’ most respected cocktail and live-music destinations.From brutal late nights as a beverage manager to wild college bar shifts, Nate opens up about the real costs of success: Physical, emotional, and financial. We dive deep into cocktail competitions, sobriety in the industry, Las Vegas dram shop laws, and why authenticity beats hype every time. If you care about Las Vegas bars, cocktail culture, or the business of hospitality, this episode is pure gold.💡 Why Watch / Listen✔ Inside story of The Sand Dollar Las Vegas-from concept to cult status✔ Brutally honest look at the hospitality industry: burnout, sobriety, and creative passion✔ Cocktail nerd talk: Trinidad Sour, additive-free spirits, and Martingale Cognac✔ Lessons on entrepreneurship, partnership, and staying authentic in a world of influencers⏰ Chapters & Key Moments00:00 Intro Teaser01:04 Ole Bison Bourbon - Tasting room with Jeremy Wilkinson02:30 Building a foundation04:19 Beverage Manager Hell - “It Destroyed Me Physically & Emotionally”07:55 First moments bartending - “Is this legal?”11:26 Enthusiasm for bartending12:18 Cocktail Competitions (Presentation)14:18 Cocktail Competitions (Scoring bias)15:45 Over-drinking & Sobriety in the beverage industry18:35 D.U.I., Taking their Keys, & Dram Shop Laws in Las Vegas22:45 Davey’s Locker24:40 Bartending a College Bar - “I overserved everybody”27:20 Media Dinners!29:46 Concierge31:31 Trinidad Sour - What did G do wrong?35:00 G realizes his mistake!37:00 Additive Free in the news!42:55 Ghost Busters44:10 Corrected Trinidad Sour (after 2 bottles of ango)45:54 La Casa De Juliette50:00 No Smoking at The Dollar!52:25 Girls love the most horrific content - Last Podcast on The Left55:10 Nate & Jamison - Origins of true partnership1:08:00 Born to work - It’s how you’re raised1:14:00 10 Years of The Sand Dollar (Cancelled Comp?!)1:26:00 Additive vs. Additive Free1:28:10 Martingale Cognac1:31:00 Guillaume Vallet - Louis XIII1:32:00 “Certain cultures are notoriously poor at making beer”1:33:50 Vegas Brewers1:37:00 People who talk but never do1:38:30 Bringing authenticity to content creation🍹 Featured Drink – Trinidad SourThe Giuseppe Gonzalez recipe:1.50 oz Angostura Aromatic Bitters1.00 oz Orgeat0.75 oz Lemon Juice0.50 oz Rye WhiskeyShake with ice, double strain into a Nick & Nora, garnish with a lemon peel.🎧 Pouring StoriesHosted & Produced by Michael Giambrone & Kyler FlemingExecutive editor: Kyler FlemingFollow for more conversations with bartenders, spirits pros, and the people shaping cocktail culture. For more info on Nate's venues click the links below.https://lacasadejuliette.com/https://thesanddollarlv.com/

Dario Doimo spent half of his life abroad, sneaking into an international competition at 19, and falling in love with bartending ever since. He went on to win the World Flair Bartending competition, open venues, became a U.S. Citizen, and is now The Agave Ambassador for Bacardi! Dario finally sits down with his old friend Giambrone, to share some of the wild ride he has been on!0:00 Dario Doimo Ep.17 Pouring Stories teaser1:30 Cuba Libre (Bacardi Select)3:00 Old limes4:10 Born to bartend: How it started.6:56 So many cocktail names9:30 Soda-guns suck12:00 Health Department15:35 Bad vs. Good Bar Design21:10 "He drank Cocchi with Cocchi" (Jozef)22:44 Restaurant opening woes33:00 How Dario ended up at Mr. Coco 37:00 Negroni Bianco40:00 Las Vegas prices are out of line45:50 Spritz & Carver Steak by Francesco LaFranconi 53:00 THE SUDDEN BRAMARE CLOSING1:00:00 Vegas lost exclusivity... 1:04:00 Binge Drinking1:07:00 The Art Of Italicus 2019/Comps1:17:15 The Flair Life 1:30:00 Bopitty Boo Boo1:31:00 Training for World Flair1:37:40 Outdated process for citizenship1:46:57 Bartending teaches you about people1:48:10 Dario performs for a village 1:54:10 Patron Cristalino 1:55:40 Tennessee Whiskey = Lincoln County Process1:57:00 Ilegal Mezcal Caribbean CaskSpecial Thanks to Dario Doimo for years of friendship and excellence. Thank you to Bacardi, Patron, & Ilegal Mezcal for lending your Agave Ambassador and for delicious spirit

Kristi De Vita joins us on Pouring Stories, to share her family's French connection to Chartreuse, adding needed context to her hidden tattoo reveal during the podcast. Kristi goes on to talk about leaving Boulder City for a new life in New York City, gaining the attitude she needed to navigate the sidewalks, and becoming the Business Development Manager for Gallo in New York! She finishes by teaching us a trick, opens a bottle of Champagne, and detailing the finer points of the glassware we choose. 0:00 Kristi De Vita | Pouring Stories Ep.162:30 The Dillinger, Boulder City6:00 The managers struggle10:40 Chartreuse in the blood14:00 Proper tipping, over tipping, & tip fatigue23:25 Moving to NYC (flibbertigibbety)29:50 New York State Of Mind35:03 "Gear-Head's, I'm sorry" - Giambrone 38:06 Know one needs another "How-To" (Last Word)41:22 Episcopal & other Chartreuse gems 44:35 Total Wine & Lee's Discount Liquor49:38 The French & Kristi's shirt glitch53:20 Kristi's Tattoo (Chartreuse fun facts) 57:10 Chartreuse Green vs. Yellow vs Vegetal59:21 Wine for breakfast1:06:00 Kristi's Disclaimer1:06:59 Rombauer Chard to Sauv1:08:22 Sauvy B's, Menty-B's, and S&M!​⁠​⁠​⁠​⁠​1:12:25 Super Tuscan, Chianti, Sangiovese 1:17:00 Corked Wine TCA. Cork Soakers! 1:23:38 Why people go out to eat!1:25:58 Gallo and Rombauer1:28:18 Sideways quote that crushed Merlot 1:35:50 Opening Champagne with Kristi De Divta1:41:30 Best Glass for Champagne 1:47:00 WORKING WITH INTENT in your careerPlease like, share, & subscribe to support the channel!Hosted & Produced by Michael Giambrone and Kyler FlemingSpecial thank you to ​⁠Kristi De Vita ​& Gallo

Author, Educator, & Designer Of The EuroBar | Livio Lauro | Pouring Stories | Episode 15Join me and my long-time friend & mentor Livio Lauro as we dive into the world of bartending on Pouring Stories 15th episode. We explore the creation of the EuroBar, the art of classic cocktails like the Negroni, and why the size of your ice cube matters more than you think. I also share some war stories from high-volume bartending nights. Just a note: the audio has a few minor rough edges for the first 23 minutes so i timestamped it, in case you want to skip ahead! 00:00 Sizzle Reel 00:46 Who Is Livio Lauro05:12 Ponce De Leon (Cocktail) P106:48 Liquor.com vs. Difford’s Guide07:30 Southern Glazer’s through the years 10:20 Authenticity & Service12:10 Mise En Place14:00 Ponce De Leon P2 (Joe Galsini)19:10 Brand & Distributor Relationships20:30 The Southern Wine Class[Guest Mic Gets Fixed]23:43 Mic Fixed24:34 Ponce De Leon P3 (Ankle Blender)28:10 Cocktail Competitions31:06 The Saturn Origins35:32 “I Fink You Finky” from The Sand Dollar 36:07 Cockpit Style Bar Stations37:00 Creating The EuroBar48:55 The Gatsby’s experience (Resorts World)50:36 The Big Cube Controversy53:12 “100 ways to skin the rabbit” 🤣56:00 Americano vs. Negroni58:34 Ice Nerds 🤓1:00:33 The “Dirty Dump”1:01:10 “3 Deep” bartending (High Volume)1:04:19 The Pirlo (Cocktail)1:09:25 How to say Negroni Sbagliato 1:10:35 Why Are Italians Obsessed with Bitter?Hosted & Produced by Michael Giambrone and Kyler FlemingSpecial thank you to Livio Lauro, a person who I owe so much to. I have been learning from you for a decade and I am eternally grateful. ​⁠Also thank you Campari & Weber RanchLink to Master Your Glass website: http://www.masteryourglass.comThe Usbg link for Liquid Legacy By Livio Lauro https://www.bystadium.com/us/en/stores/united-states-bartenders-guild-56700/S701602289/p/liquid-legacy-c299940709Amazon link for liquid legacy https://a.co/d/hUd2pcH

Hospitality is more than a job. It’s the time invested into your patron, guest, or even coworkers and staff. Get insight from one of the best to ever do it all in Vegas. Spotty made a name for himself at incredible bars in Las Vegas & Arizona. Especially at the world famous Herbs & Rye. He gives us some back of house info and even makes the Herbs Old Fashioned. You can see him now slinging Sagamore Rye all over the Southwest region! 00:00 Clint “Spotty” Spotleson Pouring Stories Ep.1403:32 Sagamore Crush (cocktail)4:43 Preventing Waste : Oranges08:43 HERBS & RYE through the years 11:30 Garnish Theory15:24 How To Treat Every Guest/Regulars34:51 OJ Simpson Story38:17 BARMANIA40:35 Jeffrey Morgenthaler Amaretto Sour (cocktail) 51:00 Sequels Almost Always Suck55:01 “Vegas locals, just know how to hang”59:17 Tariff’s & liquor brands1:00:30 About Sagamore & Rye Whiskey 1:13:30 Spotty Makes The Herbs Old Fashioned1:22:00 Booze is starting to hit…1:27:00 Spotty’s parting StoryHosted & produced by Michael Giambrone & Kyler FlemingSpecial thank you to Clint Spotleson. Over the years it has been a pleasure to sit at your bar-top and an even greater pleasure being your friend!

Join us for Episode 13 of Pouring Stories as Christopher “Tater” Gutierrez, Partner & Operator of Stray Pirate in Las Vegas’ vibrant Arts District, takes us on a nostalgic journey! From the golden era of flair bartending to the 2000s cocktail renaissance, Tater shares stories of opening a dog-themed pirate bar, crafting unique cocktails like the Zombie, and embracing life’s lessons behind the bar. This lighthearted yet thought-provoking episode dives into bar culture, industry insights, and the art of mixology. 00:00 - Intro & Sneak Peek00:25 - How does one become a “Tater”?01:47 - Las Vegas Arts District vs. Downtown02:50 - Tater’s Passion for Bartending Begins04:38 - Crafting the Zombie at Stray Pirate06:20 - Jägermeister Love07:20 - Zellerfeld Mini-Meister Story09:10 - Stray Pirate’s Underwater World Vibe11:00 - “we’ll Handle the Heavy Lifting”12:16 - The Rum Blend at Stray12:43 - Drinking with Intention13:45 - Gwen Rosewater’s Black Velvet Paintings15:35 - Life Lessons learned through doing15:56 - Flair Bartending & Tater’s Fitzgerald Days18:50 - Machines vs. Job Security20:34 - Energy Levels & Perfect Serve Timing21:05 - Bars with Food vs. Without22:50 - Spoiled Bartenders: “I’ve Juiced Enough!”24:00 - Pay Your Dues: Learning from Experience26:20 - Avoiding Industry Burnout28:51 - American-Made Mugs at Stray Pirate30:55 - The Corduroy Era32:53 - Competition Drives Excellence35:40 - Comfort in Uncomfortable Situations36:54 - Caipirinha & Neglected Cachaça/Rum38:45 - Jägermeister as a Cocktail Modifier39:45 - Your Bottles Are Deteriorating!41:46 - Uncle Stuart: The Renaissance Man45:05 - “What’s Your Excuse?”45:55 - Interview Fails & Bar Team Chemistry49:50 - Soul vs. “Yip!”-ioca Cachaça51:00 - Kyler’s “Suck It, Soul” Moment 😂52:00 - Avuá Cachaça Spotlight52:50 - Deciding on Concepts53:44 - Understanding Your Bar’s Offerings55:30 - Arts District Gems: Vesta Coffee56:30 - Silver Stamp: World-Class Beer Bar57:15 - Haze-Bros?59:31 - “I Am Where I Work”: Evolving Palates1:00:27 - Same Drink for 30 Years?1:02:18 - Stray Pirate’s House-Made Ginger Beer1:03:06 - Tangible Guest Experiences1:04:12 - Cachaça & The Caipirinha1:05:15 - Old Fashioned vs. Wisconsin Style1:06:00 - “I’m Never Making This at Home!”1:08:20 - In the Weeds at Family Gatherings1:08:50 - Party Prep: Freezer Martini1:09:25 - The Future of Pouring Stories1:09:40 - Family Feedback Can Be Harsh1:10:45 - Briney Daiquiri & Superfrico Daq-Off1:12:11 - Losing to Jen1:13:39 - When in Doubt, Collins It Out (2:1:1)1:14:00 - How Tater Builds Sours1:15:14 - “The Spirit’s the Picture, the Cocktail’s the Frame”1:15:34 - Regal Shake? What’s That?1:17:38 - Perfecting the Shake1:18:10 - Martini musing1:21:05 - True Aperitivo Vibes1:24:39 - Making Judgments Behind the Bar1:25:25 - Interpreting Guest Needs1:27:00 - Avoiding Bartender Missteps1:40:20 - Always Working on the Next Thing1:42:35 - Best Tiki Bars & Mai Tais in Vegas1:44:05 - Writing Creative Menus1:46:30 - “Bring the Funk, Make It Weird”1:47:00 - Embracing Bitter Flavors1:50:15 - Toast to Uncle Stu1:52:00 - Shoutout to Andrew Tran1:52:28 - Rum love1:52:48 - Brettanomyces isn’t an Encyclopedia!Hosted & Produced by Michael Giambrone & Kyler FlemingSpecial thank you to Christopher Gutierrez for being a pillar to the Las Vegas craft bartending industry and teaching us all so much! Congratulations on Jive Turkey & the brand new Prowl!

Join us for an unfiltered chat with Chef Nicole Brisson, a Las Vegas culinary legend! From her training in Italy to the heartbreak of losing Carnevino, Nicole dives deep into dry-aging steaks, chef life, and her innovative Italian-Japanese pop-up. We also sip on Campari Americanos, muse about cigars, and explore sustainable cooking methods. Don’t miss this journey into hospitality, entrepreneurship, and Vegas vibes! 0:00 Chef Nicole Brisson’s Training in Italy3:52 Bisteaka De Brisson 5:03 Dry Age Vs. Wet Age12:28 Losing Carnevino 15:50 An Illustrious career 17:11 “Momentum isn’t Forever”18:30 Healthy & Sustainable methods21:00 Thyroid Disease & Livestock 25:06 Indulging & Moderation 27:45 Cigars & Chef Life 31:17 Where do You want to go?36:30 Vermouth Fresh Vs. Old42:00 Campari’s Americano44:58 Aperitivo Hour49:26 “Big Smoke” convention 55:35 Italian-Japanese Pop-up58:18 Sparrow’s “Bar Snacks”/Takeovers 59:55 Learning a bit about Kyler1:01:45 The Bramare Bar Experience1:03:20 Perlick Bars1:04:45 Cooper’s Gin Fizz Story…1:06:49 Mozzarella Bars1:08:45 Chef Robbie Felice Concepts1:10:15 final musingsSubscribe for more Pouring Stories episodes with top hospitality insiders! 🥃 Drop a comment: What’s your favorite chef story? 👇#NicoleBrisson #DryAgedSteak #VegasDining #Bartending #PodcastHosted & Produced by Michael Giambrone & Kyler FlemingSpecial thank you to Chef Nicole Brisson for many years of kindness, professionalism, & above all her friendship!

Join us for an engaging episode of "Pouring Stories" as we welcome Tucker St. John, the Director of Beverage at Esther’s Kitchen in Las Vegas, NV. This episode dives into his innovative ideas, philosophical insights, and insider knowledge about the world of mixology and hospitality, offering a fresh perspective for both industry professionals and cocktail enthusiasts.Hosted & Produced by Michael Giambrone & Kyler FlemingSpecial thank you to Tucker St. John for all his work and years of excellent hospitality I personally have enjoyed many times!

Adam O’Donnell, the mastermind behind Jive Turkey in Las Vegas, spills the tea on the wild, unexpected chaos of opening your first bar. He’s dropping truth bombs about why bartending shouldn’t be some snooty, pretentious gig—and then cranks it up a notch with the iciest, most gangster "Icing" moment ever captured mid-interview. This is the raw, unfiltered bar life story you didn’t know you needed! 0:00 Honesty and hard truths w/ Adam O’Donnell2:10 Sparrow & Wolf7:30 G4 tequila9:55 Additive free22:36 Building bars/inefficient bar designs 13:38 Selling vs. offering an experience18:25 Dry ice cocktails - drink masters 19:25 Ghosting a bar right away. 22:35 Designing and opening bars36:30 Bunny hug42:55 Ryan McGinnis or Adam O’Donnell44:15 Old Tom Rules!47:55 More additives In tequila48:35 Adam likes additives49:10 Carmel coloring and blending whiskey’s 51:15 Adam Ice’s G!55:50 Frey ranch absinthe 58:00 Frey ranch rye/bourbon1:06:15 Weber Ranch 1:15:00 Adam gets behind the bar1:25:35 50/50 martini or modified. 1:28:50 Friends and familyHosted & Produced by Michael Giambrone & Kyler FlemingA special thank you to a my friend and industry role model Adam O'Donnell and congratulations on Jive Turkey!

Master Mixologist and Host of Master Your Ash Michael Przydzial explains pairing beverages and spirits with Cigars, the arduous journey he took to earn his Master Of Mixology accreditation, and being brand representative in Las Vegas!00:00 Pouring Stories The Smoking section5:30 Humidity in cigars10:20 Cutting Your Cigar12:15 Lighting your cigar15:38 Retrohaling?17:40 Are Cigars Bad For You?19:53 Fermentation and Cigars23:31 Master Of Mixology/USBG31:20 Nicolas Feuillatte Champagne32:00 Barrel Aged Cocktails37:15 Heublein Cocktail Company44:20 Rethinking the thesis46:13 Dividing your cigar in thirds 48:50 Strive to be a Renaissance man/women1:03:15 Cigar culture & lifestyle1:09:24 "Final Third" of a cigar1:13:15 EMS vs. AMSHosted and Produced by Michael Giambrone & Kyler FlemingSpecial thank you to an important mentor and friend, Michael Przydzial.Check out Michael's channel! https://open.spotify.com/show/6BszBXKsknzHCNCURaUcWI?si=8210909d21514717

High-volume craft bartender Adam Giles lays out the many different career options in beverage and what goes along with those choices, while also sharing interesting beverage knowledge and fun moments.

Van-Alan Nguyen Owner of 595 Craft & Kitchen, District Deli & Coffee, as well as Partner with Able Baker Brewery, describes his journey opening several different concepts in Las Vegas, Nevada. Insights into the lessons learned, methods used, and how to get results!00:00 Van on Opening 595 Craft & Kitchen04:43 Sour Beers09:20 Making Beer lists/Beer Trends14:24 The FOOD at 595!17:00 NON-Alcoholic Beverages22:20 District Deli & Coffee24:50 The Evolution of THE ARTS DISTRICT 31:20 Is it for the guest's benefit or owner's ego?34:10 595 is a special place38:00 Caring personally about guests/regulars42:20 Positive Staff make the difference46:13 Life skills gained from service jobs53:10 Alpine AngeVert and Low ABV cocktails54:30 Partnering with Able Baker Brewery 58:35 Expectations vs. Reality - New openings01:04:00 The Costs of Covid shutdown on venues01:09:00 To-go business Pre & post Lockdown01:15:00 Bartender's nightmare: Third-party delivery01:18:53 VAN'S WARNINGHosted & Produced by Michael Giambrone & Kyler FlemingSpecial thanks to Van, 595, and Able Baker Brewing

Anthony Jamison Co-Owners of one of Las Vegas' most iconic bars, The Sand Dollar, lays out how it all came to be. From the pitfalls to becoming an industry haven and opening new concepts! 00:00 Anthony Jamison Pouring Stories ep 501:15 The Sand Dollar origin story04:50 Jamison’s looks out10:07 Jamison and brand reps12:30 Chase Gordon17:00 Moody18:40 Mary Lee20:20 Making bars profitable23:25 Montucky Cold Snacks25:50 To each their own27:40 “If it’s wet, I’m going to drink it”30:00 Don’t insult your guests33:30 The Pizza at The Sand Dollar36:45 Gaming license38:50 Live music in Vegas bars 42:53 What it takes to open a bar45:34 “Please Don’t Puke In The Urinals”46:45 Sung Joon Koo, KAME, & Springs Mtn.50:20 Shifting dinning times53:00 PT’s monopoly?57:40 Beer/Wine license… loopholes?01:00:08 Drink how you like!01:01:54 Ordering at a SLAMMED bar.01:03:35 Brief history of Bartenders and bars01:05:45 Tom Tom and the Tale of USBG XMas01:10:30 Cycles of trending bars01:12:15 Broadening your horizons01:20:50 Captain’s LogHosted & Produced By Michael Giambrone & Kyler FlemingSpecial thank you to Anthony Jamison, for coming on Pouring Stories and sharing the story of The Sand Dollar & La Casa De Juliette.

Join Giambrone, the host and bartender for Pouring Stories as he makes drinks and interviews Brand Ambassador Ryan McGuinness. They speak to the life of a brand work, the history of many of the timeless classics cocktails and the spirits behind them. Of course there's always a few anecdotes from the beverage and hospitality industry. 00:00 Pouring Stories Podcast Ep.3 | Ryan McGinnis1:35 Deep dive on the Mai Tai 6:35 Tiki Bars - Stray Pirate, Glitter Gulch 8:08 Chartreuse, Chartreuse Elixir 12:15 Different Old Fashioneds 15:00 Mojito - Bartenders and their mint... 20:00 Giambrone has some questions22:45 Shake citrus?24:00 G loves Sand Dollar's Grass Hopper riff25:45 CUSTOM DRINK REQUESTS28:00 Clement Bana Canne/Mezcal Veras32:15 Sex On The Beach (retro cocktail resurgence)34:00 Giuseppe González36:30 Vampiro - "NO Bloody Mary after 5PM"38:00 Supasawa, Ryan disrespects the Negroni42:00 Ford's Gin "For bartenders by bartenders"46:00 Bottle Design49:26 Matthew Rose, La Club, French venues52:10 G loves chains?54:00 Handling Complainers 57:15 THE FORTALEZA TRIP!1:05:00 Respect the culture you're visiting1:06:25 Service standards have slipped1:09:15 Depends on who's bartending... 1:11:05 Steps of service (Controlling the table)1:14:05 Non-alch Prosecco1:16:40 "Cocktails are an American thing"1:17:00 Timeless cocktails vs. fads1:20:14 Speakeasy vs Craft cocktail lounge?1:22:05 Cult followings1:24:45 Opening Restaurants & hiring1:28:00 Ryan's expectations and industry greed1:29:40 LEGAL or BRIBERY or LOOPHOLE?1:32:43 CIERTO TEQUILA RESERVE NOM11461:35:30 BAGAZO fermentationHosted & Produced by Michael Giambrone & Kyler FlemingSpecial thank you to Ryan McGinnis