The Cocktail Academy

From recipe databases and home bar apps to batching systems, dilution calculators and profitability tools, Damian breaks down the difference between cocktail enthusiast apps and genuine professional bartender tools.He shares honest thoughts on apps like Mixel and My Bar, before exploring why Bartender's Choice remains one of the most respected cocktail apps in the industry.The centrepiece of the episode is a deep dive into Bevnap, Jeffrey Morgenthaler’s modern bartender toolkit built around batching, costing, scaling, carbonation, ABV calculations and operational consistency.Damian also reflects on how modern bartending is changing:Are bartenders relying too much on apps?Is memorisation disappearing from cocktail culture?Are we moving from artistry to systems and scalability?What actually separates a cocktail enthusiast from a working bartender?This episode is packed with practical insight for bartenders, bar managers, hospitality professionals and cocktail enthusiasts alike.In this episode:The rise of cocktail apps in modern bartendingWhy Damian doesn’t love MixelThe difference between enthusiast apps and professional bartender toolsWhy Bartender’s Choice is still highly respectedHow Bevnap is changing cocktail batching and bar operationsCosting cocktails and running profitable bar programsThe future of batching, prep systems and bartender educationWhy consistency matters more than memorising specsJulie Reiner’s “batchology” discussion revisitedThe evolving role of the modern bartenderFeatured Apps:MixelMy BarBartender's ChoiceBevnapIf you enjoyed this episode, make sure to subscribe, leave a review and share it with someone in hospitality.Follow The Cocktail Academy:Instagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: The Cocktail Academy Hosted on Acast. See acast.com/privacy for more information.

Julie Reiner joins The Cocktail Academy Podcast for a candid conversation on what it really takes to build a lasting career in hospitality.A true legend of the modern cocktail world, Julie is the force behind iconic New York bars including Clover Club, Milady’s and the former Flatiron Lounge. In this episode, she talks about hiring for hospitality over skill, why warmth matters more than technical knowledge, and how great bars create opportunities for people to grow.Julie also reflects on how the cocktail world has changed since the early days of the modern cocktail revival, from the rise of social media and awards culture to the impact of batching on bartender education. She shares honest thoughts on burnout, mentorship, women in bartending, Speed Rack, and why young bartenders need to slow down, learn the classics and put the time in.This is a conversation about longevity, leadership and the kind of hospitality that actually makes people feel better than when they walked in.In this episode:• Why Julie hires for personality first• What makes someone naturally suited to hospitality• How Clover Club and Milady’s develop staff• The impact of awards culture on modern bars• Why bartenders need to understand the classics• How batching has changed bartender training• The importance of mentorship and women-led networks• What good hospitality really meansFollow Julie Reiner:Instagram: @mixtressnycBars: @cloverclubny, @miladysnycFollow The Cocktail Academy:Instagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: www.thecocktailacademy.comFor bonus content, resources and more from the show, visit thecocktailacademy.com. Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian Cole sits down with Gillian Fitzgerald of Casements Bar in San Francisco to explore what it really takes to build a world-class modern Irish bar.Casements has become one of the most respected Irish bars in the US by doing things differently. This conversation goes deep into the bar’s identity, how Gillian and the team avoid tired Irish stereotypes, and how they create cocktail menus that feel rooted in Irish culture while still speaking to San Francisco and California produce.Gillian shares the story behind Casements, what it was like opening just weeks before Covid, how the team survived through grit and rapid delivery pivots, and how they continue to evolve the bar through strong hospitality, staff development, and thoughtful drinks.The episode also dives into the inspiration behind Casements’ new cocktail menu, including landscape, language, Irish ingredients, and the influence of the late Manchán Magan. If you are interested in Irish cocktails, cocktail menu development, modern Irish hospitality, bar ownership, or running a successful contemporary bar, this one is packed with insight.In this episode:What makes Casements one of the most talked-about modern Irish bars in San FranciscoHow to create an Irish bar without clichés, shamrocks, or plastic paddy nonsenseThe story of opening Casements just six weeks before Covid shut everything downHow the team built a delivery model overnight to keep the business aliveWhy Irish hospitality should be welcoming, inclusive, and for everybodyHow Gillian approaches cocktail menu development at CasementsBlending Irish ingredients and ideas with California produceWhy constraints, limited space, and simple techniques can lead to better drinksHow Casements develops staff knowledge and gets the whole team involved in menu creationThe thinking behind the new Casements menu and its connection to Irish language and landscapeWhy curiosity matters when building drinks for guestsThe story behind the name Casements and Roger Casement’s legacyKey takeaways:A modern Irish bar should reflect real Irish culture, not stereotypesGreat cocktail menus are built on clarity, balance, and identityYou do not need endless equipment or overcomplicated techniques to make outstanding drinksThe best bars build people, not just menusHospitality works best when every guest feels welcomeSometimes the drinks with the most soul come from memory, place, and personal connectionNotable moments:Gillian explains how Casements was designed to feel like an authentic, contemporary Irish space in the middle of San Francisco’s Mission DistrictShe shares the bar’s survival story during Covid, from batch cocktails to mobile Guinness serviceDamian and Gillian discuss the challenge of making Irish drinks feel modern and relevantGillian breaks down how the team tests cocktails, what makes the cut, and why one weird drink always stays on the listThe new menu is revealed as a tribute to Irish language, land, and the work of Manchán MaganIf you enjoy conversations about cocktail culture, Irish whiskey, bar ownership, hospitality, and menu development, make sure to follow The Cocktail Academy Podcast and share this episode with someone in the trade.Contact and follow:Casements BarInstagram: @casementsbarWebsite: casementsbar.comThe Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: [email protected] Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian records live from Scarfes Bar at Rosewood London with Andy Loudon, Director of Bars, and Kris Bazys, Bar Manager, during the launch of the new Heroes & Villains menu.Andy breaks down the thinking behind the menu, how Gerald Scarfe’s artwork shapes the identity of the bar, and why great bars are built on energy, escapism, and experience, not just what’s in the glass. Kris then takes us behind the scenes into the reality of service, explaining what actually changes when a new menu launches, how the team adapts, and what it takes to deliver consistency at scale.This episode is a strong listen for bartenders, operators, and hospitality professionals who want to understand how top-level cocktail programmes are built and executed in a luxury environment without losing personality.In this episode:How the Heroes & Villains concept was developedWhy Scarfes focuses on experience over just drinksWhat really changes when a new menu launchesThe operational reality behind high-level cocktail serviceWhy “villain” drinks like Mojitos and Cosmopolitans still matterHow batching and classics work together in a modern barThe training system behind a high-performing bar teamKey TakeawaysExperience beats everything Great drinks are expected. What separates bars is how they make guests feel from the moment they walk in.Menus are built over time A single menu launch represents months of development, testing, and team input.Luxury doesn’t have to be stiff Scarfes shows how to balance high-end service with warmth, personality, and energy.Operations drive success Menu changes impact everything—layout, prep, glassware, flow, and team movement.Training builds consistency Strong foundations, structured progression, and continuous development are key to maintaining standards.Classics still matter Even with modern techniques, classic cocktails remain essential for both training and guest demand.HighlightsThe thinking behind Heroes & Villains and its link to Gerald ScarfeWhy certain classic cocktails became “villains” within the industryThe hidden 48-hour prep behind some drinksHow Scarfes trains and develops its team from the ground upThe balance between batching for efficiency and maintaining craftStandout Quotes“People go to bars for escapism.” “Luxury and comfort are not always the same thing.” “You can train a monkey to make a good drink with the right recipe.” “The enemy of art is the absence of limitations.” “The first thing I protect is my team.”GuestsAndy Loudon – Director of Bars, Rosewood LondonKris Bazys – Bar Manager, Scarfes BarFollow & ConnectScarfes Bar: @scarfesbar Rosewood London: @rosewoodlondon The Cocktail Academy: @welovecocktails Website: www.thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

Tyler Zielinski has built one of the most interesting careers in modern drinks. In this episode, Damian chats with the author of Tiny Cocktails about his path from early bartending roles in Boston, to advertising in New York, to becoming a writer, consultant, educator, and content creator working across the global drinks industry.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 hospitalityFrom Boston bars to New York advertisingWhy content creation in drinks is harder than it looksBuilding a career outside the traditional bar pathWhy bartenders need to diversify their networkWhat tiny cocktails actually areHow smaller serves can work in a bar programPricing, access, and tasting-menu applicationsThe Wheels Up partnership and Up Mini BarWhy unusual ideas can lead to major opportunitiesFollow Tyler:Instagram: @bon_vivantitoIndustry content: @zeststoriesFollow The Cocktail Academy:Instagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: [email protected] 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.

Lindsey Johnson has spent nearly two decades quietly shaping the global drinks industry from behind the scenes. From punk bar bartender to broadcast journalist to founder of the world’s first bartender advocacy agency, Lindsey built Lush Life Productions on one simple principle: take care of bartenders and they’ll take care of everything else.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 strategistWhy 80% of alcohol purchasing decisions are influenced by bartendersThe founding of Lush Life Productions and 19 years of bartender advocacyWhy brands still misunderstand the power of the barEconomic downturns and why they often lead to smarter brand investmentThe real reason some bartender programs failWhy hospitality must be practiced towards hospitality professionalsWhy awards don’t always equal impactSocial responsibility and bars as community safe spacesAdvice for bartenders who want to work with brandsAdvice for small brands trying to grow strategicallyKey TakeawaysIf 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_runamuckIf 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.

In this episode, Damian sits down with Declan McGurk, a hospitality leader whose career spans high-volume bars, global spirits brands, and one of the most iconic hotel bars in the world.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 trainingWhy everyone in hospitality is in sales (whether they realise it or not)Lessons from The Savoy: consistency over personalityThe martini as a diagnostic tool for bars and bartendersClassics vs over-complicated cocktail menusThe current state of gin and why “real gin” still mattersWhat great hospitality actually looks like heading into 2026Key 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.

Saeed “Hawk” House – better known online as @cocktailsbyhawk – joins Damian to talk about his path from Bay Area barback to LA content creator, why he still thinks like a working bartender, and how influencers with real bar chops can shape what guests drink around the world.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 barBuilding foundations at Cantina, Prizefighter, Perch and Mrs. Fish – and what high-volume vs high-craft venues each taught himPicking up a GoPro, posting rough early videos and realising a working bartender could step into the influencer spaceCOVID as a turning point: brand deals, staying afloat and the decision to leave regular bar work for full-time content creationThe responsibility of bartender-creators: transparency around paid partnerships and learning to say no to brands that don’t fitThe inside story of the Batanga “conspiracy” and what it reveals about how online trends drive real-life ordersBalancing social-friendly recipes with drinks that bars and home drinkers can actually executeWhy Hawk is less interested in rotovaps and more focused on simple, repeatable cocktails you want four of—not just a one-off spectacleHow films, food and ingredients inspire his recipes, including a deep dive into his Joker-inspired cocktail buildAbout Saeed “Hawk” HouseSaeed “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 Hosted on Acast. See acast.com/privacy for more information.

From culinary classrooms to cocktail culture, Sother Teague has built one of the most distinctive bars in the world... Amor y Amargo in New York’s East Village by doing what few dared: saying no to juice, sugar and shakers, and saying yes to bitter, spirit-forward drinks built on precision and hospitality.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 EpisodeHow 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 & MentionsFollow Sother Teague → @CreativeDrunkAmor y Amargo — amoryamargo.comSAUCED Podcast → Check out the Kickstarter now liveI’m Just Here for the Drinks – Sother Teague’s essential book on spirits and flavourFollow & Subscribe:👉 Instagram @welovecocktails👉 TikTok @welovecocktailsx👉 Listen & support → thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

On this episode, Damian Cole sits down with Jamie Lewis and Drew Fleming from Kiki Lounge — the award-winning bar bringing tropical escapism to the windswept Isle of Man. The pair share how a pandemic pivot turned a small-island nightclub into one of the UK’s most talked-about cocktail destinations, and why they chose to drop the word tiki in favour of something more authentic and inclusive.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.loungeJamie Lewis @jamielewislewisDrew Fleming @drewfleming00The Cocktail Academy @welovecocktails | @[email protected] 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.

This week Damian is joined by Emma Janzen, an award-winning journalist and drinks writer whose byline has become a fixture in the cocktail world. What started as a happy accident — cocktail classes in Austin, Texas, and a story pitch at her local newspaper — turned into a decade-plus career exploring drinks, design, and the culture surrounding them.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: [email protected] Hosted on Acast. See acast.com/privacy for more information.

This week on The Cocktail Academy Podcast, Damian welcomes back Tim Herlihy, co-founder of Lost Irish Whiskey, storyteller, and longtime champion of Irish hospitality.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: @lostirishtimInstagram (brand): @lostirishwhiskey🎧 Listen now on Apple Podcasts, Spotify, or wherever you get your podcasts.📩 To get in touch with Damian: [email protected] 📲 Follow us on Instagram @welovecocktails Hosted on Acast. See acast.com/privacy for more information.

This week Damian is joined by Mandy Naglich, an Advanced Cicerone®, certified taster, drinks writer, and author of How to Taste. Mandy’s journey into the world of flavor started with homebrewing, where she won a gold medal at the National Homebrew Competition in 2016, and led her into the deep study of sensory science, fermentation, and tasting.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 DamianInstagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxEmail: [email protected] Hosted on Acast. See acast.com/privacy for more information.

This week, we sit down with one of the most influential voices in modern drinks journalism — Noah Rothbaum, author, editor, historian, and the man behind some of the most important cocktail publications of the last 20 years.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 WellsEarly stories with Dale DeGroff and Audrey SaundersWhy the Oxford Companion took 8 years to completeHow The Whiskey Bible came to life — and what makes it differentThe fall and rise of Irish whiskey (spoiler: the Coffey still matters)Why hospitality is the trend we should never loseAffordable, underrated spirits you should be serving nowAnd why Redbreast 12 is the ultimate convert-maker📌 Referenced in the Episode:The Oxford Companion to Spirits & CocktailsThe Art of American WhiskeyThe 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:The Craft of the Cocktail – Dale DeGroffImbibe! – David WondrichThe 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.

This week I’m joined by none other than David Wondrich – cocktail historian, author, and one of the most influential voices in the modern drinks world. If you’ve ever picked up Imbibe!, mixed a punch bowl from his recipes, or thumbed through the monumental Oxford Companion to Spirits and Cocktails, you’ll know why this conversation was such a treat.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 EpisodeHow 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 WondrichTwitter: @DavidWondrichBooks: Imbibe! | Punch | The Oxford Companion to Spirits and CocktailsConnect with The Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: [email protected]🎧 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.

This week on the podcast, Damian is joined by Jordan Hughes, better known as the High-Proof Preacher — a former pastor turned cocktail creator, photographer, author, and educator. Jordan has become one of the most recognisable creative voices in the drinks world, with his striking visuals, viral cocktails, and approachable educational platform, Cocktail Camera.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 EpisodeJordan’s origin story: from church ministry to cocktails and photographyHow High-Proof Preacher started as a side hobby in 2017 and became a full-time careerWorking with Portland’s local distilleries and evolving into brand partnershipsThe shift from photographer to full-fledged content creator during the pandemicTales of the Cocktail and the community energy of the global bar worldHow Jordan’s pastoral background shapes his view on hospitality and people-focused workThe double-edged sword of social media: educated consumers vs. chasing visualsWhy authenticity and investing in staff training matter more than neon signs and Instagrammable backdropsJordan’s philosophy for capturing real moments behind the bar in photography and videoAn overview of Cocktail Camera and what bartenders and bar owners can learn from his 101 and Pro coursesOne practical tip any bar can use right now to instantly improve cocktail photographyJordan 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=COCKTAILACADEMYConnect with JordanInstagram: @highproofpreacherInstagram (education): @cocktailcameraWebsite & Courses: cocktailcamera.comConnect with The Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxWebsite: thecocktailacademy.comEmail: [email protected] 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.

This week, we’re taking you straight to Bourbon Street for a very special episode recorded live at the legendary Irish House event during Tales of the Cocktail 2025.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, DublinLaura Bonner – Muff Liquor Company, DonegalJack McGarry – The Dead Rabbit, New YorkTim Herlihy – Lost Irish Whiskey & event organiserDarragh Flanagan – Bord Bia (Irish Food & Drink Board)Alice Carroll – Foxes Bow WhiskeyGillian Fitzgerald – Casements Bar, San FranciscoLeah Doyle – Ardc Agency & event organiserYou’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 – @welovecocktailsTikTok – @welovecocktailsxFacebook – @welovecocktailsxWebsite – www.thecocktailacademy.comEmail – [email protected] Hosted on Acast. See acast.com/privacy for more information.

Toby Maloney is one of the true architects of the modern cocktail movement — a bartender, author, and hospitality mind whose influence spans from Milk & Honey and Pegu Club in New York to The Violet Hour in Chicago, and now to The Elbow Room in Vancouver, Washington.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 CoveredToby’s origin story — from pouring his first drink in a dry town at 11, to cooking his way around the worldThe moment that changed everything: his first daiquiri at Milk & HoneySasha Petraske’s influence, mentorship, and legacyHow The Violet Hour brought New York-style cocktail culture to ChicagoWhy creating a quiet, transportive, guest-focused space was at the heart of its designBehind the house rules, the team culture, and the now-legendary drinksThe next chapter: The Elbow Room and “comfortable craft” cocktails built for real-world speed📚 Featured ResourceThe 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: [email protected] 🍸 Bar: @elbowroom1970 📘 Book: The Bartender’s Manifesto — available now Hosted on Acast. See acast.com/privacy for more information.

After a cancelled flight, three planes, and a lot of sweat (literal and metaphorical), Damian finally made it to Tales of the Cocktail 2025 in New Orleans — and lived to tell the tale... barely.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 credentialsSpeed Rack National Finals: organised chaos for a great causeErin Rose & Killer Po’ Boys: frozen Irish coffees and unofficial Team Ireland HQThe wild world of tastings, seminars, and book signings (Wondrich, Rothbaum, Mandy Naglich & more)Jack Daniels, Run The Jewels, and Julie Reiner’s light-up cocktailsRooftop espresso martinis, Pringle pairings, and back massages with CampariBuckfast cocktails from Panda & SonsA 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 morePig & Punch: a BBQ send-off for the agesThe 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 CocktailSpeed RackMandy Naglich – How to TasteDavid Wondrich & Noah Rothbaum – Oxford Companion to Spirits & CocktailsBart Mee & Val Girotto – The Bubble BookJulie 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: [email protected]💡 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… Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian is joined by Slovak bartender, author, and mentor Stanislav Harciník, the creator of The Cocktail Balance and The Cocktail Balance 2.0. Broadcasting from Mirror Bar in Bratislava, Stan shares the unexpected beginnings of his hospitality career, the philosophy behind his writing, and his firm belief in the power of hospitality done right.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 hospitalityThe moment he discovered the magic of connecting with guestsWhy his love of cooking and flavour memory shaped his bartending styleThe origin story of The Cocktail Balance, written during lockdownWhy the first edition was released only in Slovak — and the deeper reason behind itWhat The Cocktail Balance 2.0 set out to do — and why theory comes before recipesWhy hospitality is more than just service, and how pricing tells a storyHow Stan’s recipes act as creative blueprints, not rigid instructionsHis take on hospitality as “selling love” — and why that’s what guests really pay forKey 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_harcinikWebsite: thecocktailbalance.comContact Damian:Website: www.thecocktailacademy.comEmail: [email protected]: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsx Hosted on Acast. See acast.com/privacy for more information.

Preston Lee has helped scale some of the busiest and most beloved hospitality businesses across the UK and beyond — but his story started like many others: behind the bar, with no clue what he was doing.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 CoverWhy only 30% of staff naturally operate at a high levelThe mindset shift that doubled revenue in a struggling venueWhy most managers fail (and how to stop it)The difference between service and hospitality — and why guests feel itHow to build training that actually worksWhat consistency really looks like on a busy Saturday nightCulture killers that start at the topWhy you can’t scale a team without clear, repeatable systemsWhat closing early says about your businessWhy hospitality is one of the most valuable skills in the worldQuotes 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 & Mentions30percentrule.com – Preston’s training and consulting platform@the30rule on Instagram👋 Connect With UsWebsite → www.thecocktailacademy.com Instagram → @welovecocktails TikTok → @welovecocktailsx Email → [email protected]🔐 Want More?This episode includes a bonus Lock-In segment exclusively for hospitality professionals, covering:Why most training doesn’t stickPreston’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.

Damian is joined by Bart Miedeksza and Valentino Girotto, longtime collaborators, former bar owners, and co-authors of Bubbles: A Guide to Carbonated Cocktails. In this first half of the episode, they dive into the origins of their partnership, the evolution of Crossroads Bar into a consultancy, and the obsessive research process that led to their groundbreaking book. Expect tales of late-night DMs, deep dives into molecular flavor compounds, and why carbonation is more than just sparkle — it’s a science.🧪 What You’ll LearnHow Bart & Val transitioned from running bars to full-time consultingWhy they wrote Bubbles — and how an Instagram post forced their handCollaborating with a Cambridge professor to decode carbonation chemistryHow they used flavor compound mapping to reverse-engineer cocktailsWhy consistency trumps complexity in modern bar programsTips for designing menus with both guests and GP in mind🔗 Links & ResourcesCrossroads Consultancy🌐 www.crossroads.bar📸 @crossroads.consultancyThe Book📘 Bubbles: A Guide to Carbonated Cocktails — available via their website.🔒 Bonus ContentTo 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.

In this episode of The Cocktail Academy Podcast, Damian sits down with one of modern bartending’s most influential voices Jeffrey Morgenthaler. Known for his no-nonsense approach to cocktails, pioneering work at Clyde Common, and the bestselling Bar Book, Jeff shares practical insights from 30 years behind the stick.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 LearnJeff’s journey from architecture student to world-renowned bartender and authorHow the cocktail landscape has shifted over three decadesWhy small cities can outperform major cocktail hubs with the right approachThe myth of “cool” cocktails — and why the most popular drinks shouldn’t be ignoredThe story behind The Bar Book and why it’s still one of the most recommended in the gameJeff’s thoughts on RTDs, gin overload, and emerging spirits trendsThe rise of bartender burnout — and why hospitality starts with taking care of yourselfGame-changing tools: batching, syrup ratios, and consistency tips from the trenchesThe 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 Mentionedjeffreymorgenthaler.com – Jeff’s official website with blogs, recipes, and free toolssyrupcalc.com – Free syrup calculatorbatchcalc.com – Free batching calculatorThe Bar Book: Elements of Cocktail Technique by Jeffrey MorgenthalerDrinking Distilled: A User’s Manual by Jeffrey MorgenthalerRegarding Cocktails by Sasha PetraskeThe Joy of Mixology by Gary ReganCosmopolitan: A Bartender’s Life by Toby Cecchini📣 Perfect For:Bartenders looking to sharpen their skillsBar managers refining their training or menusBar owners in small markets trying to raise the standardAnyone tired of cocktail snobbery and ready to build great hospitality from the ground up📲 Connect with The Cocktail AcademyWebsite: www.thecocktailacademy.com Instagram: @welovecocktails TikTok: @welovecocktailsx Facebook: @welovecocktailsx Email: [email protected]📲 Connect with Jeffrey MorgenthalerInstagram: @jeffmorgen Website: jeffreymorgenthaler.com Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian sits down with spirits educator and founder of Flavor Camp™, Reece Sims a true innovator when it comes to helping people taste differently.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 pandemicWhy most tastings are biased and how Flavor Camp flips the scriptThe structure of a Flavor Camp session, including gamified blind tastingsHow her marketing background shaped the business modelThe power of visual learning and why icons, colours, and simplified cues matterThis 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 ReeceInstagram: @flavorcampPersonal: @reecesimsWebsite & Free Resources: www.flavorcamp.com📲 Connect with Damian / The Cocktail AcademyInstagram: @welovecocktailsTikTok & Facebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: [email protected] Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian sits down with one of the sharpest pens (and palates) in the cocktail world — Kara Newman. Known for her work as a spirits reviewer for Wine Enthusiast and her no-nonsense, consumer-friendly cocktail books, Kara shares the unique journey that took her from writing about pork belly futures to profiling the future of drinks.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 LearnHow Kara moved from finance journalism to becoming one of the most trusted voices in drinks writingWhy Shake. Stir. Sip. became a sleeper hit with both home bartenders and industry prosThe power of equal-parts cocktails for building flavor literacy and techniqueKara’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 craftThe 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 NewmanCocktails for a Crowd by Kara NewmanNightcap by Kara NewmanCocktail Codex by Death & CoRegarding 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 NewmanInstagram: @newman_karaBooks on Amazon: Search “Kara Newman” on AmazonArticles: Wine Enthusiast, Punch, Bloomberg, Food & Wine, and more🍸 Connect with The Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: www.thecocktailacademy.comPatreon: The Cocktail Academy Patreon🎧 Like What You Heard?If you found value in this episode, please consider:Subscribing to the showLeaving a quick reviewSharing with your fellow bartenders and spirits nerdsAnd 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.

Marco Ortiz is the creator behind the wildly relatable @not_barspoontv — where bartender humor meets real talk about burnout, content creation, and bar culture. In this episode, Marco shares his unexpected path from med school hopeful to cocktail competition winner and full-time lead bartender, all while growing an online presence that connects with bartenders worldwide.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 CoverHow Marco balances bartending full-time while growing a loyal online followingThe surprising backstory of how a cocktail comp beat out a chemistry finalWhy creators need to stop chasing algorithms and start speaking honestlyMarco’s take on burnout — what it looks like, and how to avoid it🥃 Connect With UsFollow Marco: @not_barspoontv Say hello to Damian: [email protected] 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.

In this episode, Damian sits down with Keegan McGregor, 2024 World Class Global Bartender of the Year. Based in Halifax, Keegan shares the journey from touring musician to top-tier cocktail craftsman. They dive deep into how travel fuels his creativity, why he believes bartending is an expressive art form, and the surprising ingredients he's using to push Canadian cocktail culture forward. Expect sharp insights on competition prep, community, and why authenticity is the ultimate edge.📌 Topics CoveredFrom death metal gigs to global cocktail stagesWinning World Class: what changed the third timeWhy flavor is the ultimate creative starting pointHow Halifax and Newfoundland shaped his style“Taste the brand, not just the category” – advice for competitionsEmbracing mushrooms, seaweed, birch sap, and pawpawCancelling straws (for real)Why new bartenders need to collaborate, not competeThe most underrated ingredient behind the barBuilding 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 & MentionsBooks:Roundbuilding by Kevin ArmstrongDeath & Co (first edition)Meehan’s Bartender ManualThe Flavor MatrixThe Vegetarian Flavor BibleTechniques & Tools:Superjuice, yogurt clarification, mushroom infusionsTanqueray 10, Don Julio 1942, Johnny Walker BlueBars & Projects:Highwayman (Halifax)Three Sheets (London pop-up)Montreal Cocktail FestivalThe infamous “Screech-In” tradition explained👥 Connect with Keegan📸 Instagram: @keeganmakescocktails👋 Connect with The Cocktail Academy🌍 Website: www.thecocktailacademy.com 📸 Instagram: @welovecocktails 📧 Email: [email protected] 🎧 Support us on Patreon for bonus content & The Lock-In📣 Call to ActionIf 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.

In this episode of The Cocktail Academy Podcast, Damian Cole sits down with Leandro DiMonriva — better known as The Educated Barfly — to explore what it really takes to combine bartending, content creation, and cocktail education at the highest level.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 creatorWhy technique makes or breaks a cocktailThe problem with original recipes and the myth of complexityWhat makes Home Bartending Mastery differentThe reality of creator burnout and staying inspiredNavigating brand partnerships and setting your value📘 Leandro’s BookHome 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: [email protected]🎙️ 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.

In this episode, Damian sits down with the inimitable Gerry White – a true Belfast legend whose name is etched into the city’s hospitality scene. From pulling pints in White’s Tavern to creating one of Ireland’s most iconic gins... Jawbox Gin, Gerry shares the stories, the characters, and the moments that shaped his journey.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:InstagramTikTok Website – www.thecocktailacademy.com📧 Contact Damian:For sponsorship, training, or media inquiries: [email protected] Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, host Damian Cole sits down with Erick Castro — bartender, bar owner, and creator of the acclaimed Bartender at Large podcast — for a wide-ranging conversation that spans decades of hospitality, creative evolution, and the fundamentals of great bartending.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 institutionsThe early books and mentors that fueled his obsession with cocktailsWhy learning the classics is still the most important skill for new bartendersThe rise of isolated acids, slushy machines, and the role of flavor depthHow Bartender at Large became one of the world’s most loved cocktail podcastsCollaboration, creativity, and why hospitality must compete with smartphonesThe importance of hobbies and real-world inspiration in avoiding burnoutWhether 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.

In this episode, Damian takes us on a nostalgic, neon-lit journey through the "Dark Ages of Cocktails"—a period spanning from the 1970s to the early 2000s when bright colors, sweet mixers, and questionable balance ruled the bar.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 2000sSweet vs. balanced drinksHow slush machines got a bad rapCocktail reconstruction: Making the Amaretto Sour, Midori Sour, and others actually taste goodScientific cocktail batching and freezing tipsModern classics and how to respect your cocktail rootsFollow 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.

This week on The Cocktail Academy Podcast, host Damian Cole takes us on a sun-soaked journey through the sparkling history and modern-day popularity of the Spritz — with a spotlight on the iconic Aperol Spritz. Fresh off a trip to Lanzarote, Damian reflects on how this low-ABV classic became a go-to drink for sunny afternoons and stylish sipping.🧡 In this episode, we cover:The 19th-century Austro-Hungarian origins of the spritz traditionHow Aperol Spritz went from working-class ritual to global sensationThe branding brilliance behind Campari Group’s takeover of AperolThe modern spritz family: Select, Campari, Hugo, Chinar & moreThe rise of low- and no-alcohol spritz variationsEasy 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.

In this episode of The Cocktail Academy, host Damian sits down with Laura Bonner, founder of The Muff Liquor Company, for a deep dive into how a Donegal girl with a bold dream turned her family roots (and potatoes!) into a premium international spirits brand.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.comInstagram: @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.

This week on the Cocktail Academy Podcast, Damian is joined by none other than Jillian Vose — bartender, creator, and the brains behind Outwalker Irish Whiskey. From scooping ice cream in Cape Cod to shaking cocktails in New York’s most iconic bars, Jillian shares the journey that led her from high-volume service to high-level spirits innovation.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 CityThe role of education in mastering spirits and cocktailsHow Death & Co. shaped her creative processThe inspiration behind Outwalker Whiskey — and why 44.5% ABV was the magic numberLessons in collaboration, guest experience, and staying grounded in hospitalityFeatured Guest: 👩‍🍳 Jillian Vose — Bartender, creative force, and co-founder of Outwalker Irish WhiskeyFollow Jillian: 📷 @jillianvoseSupport 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.

This week, Damian sits down with Freddie Andreasson, founder of El Gallo Altanero, one of Mexico’s most talked-about agave-focused cocktail bars. From a small town in Sweden to the heart of Guadalajara, Freddie’s journey is anything but typical — and his passion for independent agave spirits is infectious.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 serviceWhether 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.

In this week's episode of The Cocktail Academy Podcast, we're diving into the world of cocktail garnishes — from essential citrus twists to outrageous tiki showstoppers! Whether you’re a home bartender or a seasoned pro, this episode is packed with tips to elevate your drink presentation and flavor.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 yetWhether 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.

In this episode of The Cocktail Academy Podcast, we’re breaking down one of the most fundamental questions in mixology: When should you shake, and when should you stir? Whether you're making a classic Martini, a refreshing Daiquiri, or a velvety Manhattan, getting this technique right can make or break your cocktail.🔥 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 MorgenthalerSo 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.

In this episode of The Cocktail Academy Podcast, we're taking a deep dive into one of the most essential yet often overlooked ingredients in cocktails – bitters. From the history of bitters to their role in cocktails today, we explore everything you need to know to master the art of balancing flavors in your drinks.What You'll Learn in This Episode:🍸 The History of Bitters:How bitters started as medicinal tonics used by ancient civilizationsThe 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 worldThe 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 & ManhattansCitrus Bitters (Orange, Grapefruit, Lemon) – brightens up Daiquiris & MargaritasSpiced & Herbal Bitters (Tiki, Ginger, Allspice) – adds warmth to rum & whiskey drinksChocolate & Nutty Bitters (Mole, Coffee, Hazelnut) – great for Espresso Martinis & SoursSavory Bitters (Celery, Olive, Umami) – ideal for Gin & Tonics or Bloody Marys🥃 How to Use Bitters in Cocktails:How a single dash can transform a drinkThe 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 drinkManhattan – A classic that needs the right balance of bittersSazerac – Wouldn’t be the same without Peychaud’sTrinidad 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 flavorsWhy 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.

In this episode, we’re diving deep into one of the most iconic cocktails of all time – The Margarita. From its mysterious origins to its pop culture rise, we’re tracing the evolution of this tequila classic. We also break down the classic vs. modern variations, explore the spicy margarita phenomenon, and uncover the secret tips that take a margarita from good to unforgettable.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: @welovecocktailsTikTok: @welovecocktailsxFacebook: 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! 🍋🔥 Hosted on Acast. See acast.com/privacy for more information.

This week on the Cocktail Academy Podcast, we’re diving into the beautiful fusion of coffee and cocktails—two of the world’s most beloved beverages. From bold espresso martinis to tiki-style coffee drinks, we explore how coffee has shaped the cocktail world and why this trend is here to stay.☕ 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 RevolverCoffee 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 Hosted on Acast. See acast.com/privacy for more information.

This week, Damian sits down with one of the most innovative minds in the cocktail industry, Ryan Chetiyawardana (aka Mr. Lyan). Renowned for challenging conventions and pioneering some of the world’s most groundbreaking cocktail bars, Ryan takes us on a deep dive into his journey from chef to bartender, the philosophy behind his award-winning bars, and his approach to sustainability, flavor, and creativity.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 Hosted on Acast. See acast.com/privacy for more information.

Welcome back to another exciting episode of the Cocktail Academy Podcast! This week, Damian dives into a topic near and dear to his heart: cocktail books. From gateway guides to advanced manuals, Damian shares some of his favorite reads that have shaped his bartending journey and helped him perfect his craft. Whether you're a home enthusiast, aspiring bartender, or industry pro, this episode has a book recommendation for everyone.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 BooksThe Craft of the Cocktail by Dale DeGroff – Damian’s gateway cocktail book. Perfect for enthusiasts and professionals alike.The Bar Book by Jeffrey Morgenthaler – A must-have for mastering technique and efficiency.Imbibe! by David Wondrich – The definitive history of cocktails through the lens of Jerry Thomas.The Bartender’s Manifesto by Toby Maloney – Elevate your creativity and design cocktails with intention.Liquid Intelligence by Dave Arnold – A deep dive into the science and innovation behind great cocktails.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: [email protected] Hosted on Acast. See acast.com/privacy for more information.

In this episode, host Damian Cole sits down with Raf Agapito, founder of FUBA Cachaça and owner of Copa Lisboa, to explore the rich history, unique production methods, and versatility of Brazil's iconic spirit, cachaça. From childhood memories of making caipirinhas to running a world-class cocktail bar in Lisbon, Raf shares his journey and passion for this underappreciated spirit.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:Cachaça’s Unique Identity: Made from fresh sugarcane juice, not molasses, cachaça offers a distinct, fruity, and earthy flavor profile.Diversity in Every Sip: With over 40 types of Brazilian wood for aging and countless regional styles, no two cachaças are the same.Perfecting the Caipirinha: Stick to simplicity—lime, sugar, and cachaça, but don’t be afraid to experiment with fruits or bitters.FUBA’s Global Mission: Raf’s dedication to bringing premium cachaça to the world and showing its versatility beyond caipirinhas.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: @CopaLisboaConnect with Damian:Instagram, TikTok, Facebook Hosted on Acast. See acast.com/privacy for more information.

Episode Highlights: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:Sustainability matters: Hyper-local ingredients and seasonal menus are transforming the industry.The future is low-ABV: Non-alcoholic spirits like Seedlip and creative mocktails are gaining ground.Flavor trends: Coffee, chocolate, and umami flavors are set to dominate the cocktail scene.Agave diversity: Move over tequila—mezcal, sotol, and raicilla are ready for their spotlight.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 Hosted on Acast. See acast.com/privacy for more information.

Get ready to sip your way through the holidays with this week’s episode of The Cocktail Academy Podcast! Host Damian Cole dives deep into the art of festive cocktails and shares easy hacks to make your holiday hosting stress-free and delicious. Whether you're prepping for Christmas morning mimosas or a punch bowl for New Year’s Eve, this episode has you covered.Episode Highlights🍸 Cocktail Hacks for Effortless HostingSet 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:Christmas Cosmopolitan: Brandy, cranberry, and seasonal spices take center stage.Toffee & Pumpkin Spice Old Fashioned: A cozy, indulgent take on a classic.Festive Punch: Learn the "1-2-3-4" formula for the perfect holiday crowd-pleaser.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! Hosted on Acast. See acast.com/privacy for more information.

🎧 Episode Overview 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 CoverThe Origins of EggnogHow 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.The Eggnog Riot of 1826A West Point Military Academy Christmas party gone wild with smuggled Irish whiskey.A chaotic two-day event that ended with court-martials and infamy.Foolproof Eggnog RecipeA creamy, boozy blend featuring eggs, cream, milk, sherry, rum, and Irish whiskey.Easy variations for different spirits, plant-based options, and even aged eggnog.Top Tips for Perfect EggnogWhy 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 RecipeMake 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 TryCoquito: 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 FunJoin the Cocktail Academy community for more recipes, stories, and festive cheer!Instagram: Facebook: TikTok: 🎄 Cheers, sláinte, and happy holidays! Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Cocktail Academy Podcast, Damian welcomes the inspiring Emily Doherty, winner of World Class Ireland 2023, and newly appointed cocktail bar manager at the Merchant Hotel in Belfast. Emily takes us through her remarkable journey from starting as a waitress at 16 to representing Ireland on the global stage in Shanghai. With insights into her challenges, triumphs, and a peek behind the curtain of the competitive world of mixology, this episode is a must-listen for cocktail enthusiasts and aspiring bartenders alike.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. Hosted on Acast. See acast.com/privacy for more information.

🍸 Welcome to another flavorful episode of the Cocktail Academy Podcast! Host Damian Cole dives into one of the most exciting trends shaking up the cocktail scene: savory cocktails. Forget the sugary, citrus-forward classics—this is all about bold umami, salty surprises, and earthy delights. From mushrooms and miso to parmesan and seaweed, bartenders are breaking new ground.What You’ll Learn in This EpisodeWhat 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 & InspirationsMSG Martini - A gin martini elevated with MSG and brine, redefining umami elegance.Mushroom Margarita - A tequila classic infused with earthy shiitake mushrooms.Cold Pizza Cocktail (Double Chicken Please, NYC) - Tomato, parmesan, and mushroom combine for a liquid pizza experience.Smoky Maria (Scarfes Bar, London) - Tequila, marmite, and smoked Clamato juice for a bold Bloody Mary twist.Weenie Martini (Art in the Age, Philadelphia) - A hot dog-inspired vodka cocktail with all the savory garnishes.Why Savory Cocktails MatterCulinary 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 HomeExperiment 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 inspirationIf you love the show, don’t forget to subscribe and leave a review—it really helps us out! Cheers! 🥂 Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian sits down with legendary bartender, author, and educator Jim Meehan to explore his latest book, The Bartender's Pantry. Known for his groundbreaking work at PDT and for authoring the Meehan's Bartender Manual, Jim returns with a fresh perspective, focusing on the often-overlooked but essential ingredients behind the bar: the non-alcoholic elements.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! Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian sits down with Sean Finter, hospitality industry veteran and founder of Barmetrix, to dive deep into what it takes to create truly exceptional bar and restaurant experiences. Sean shares his journey from washing dishes at a truck stop to running a $32 million hospitality group, all while learning the invaluable lessons that drive his passion for service and hospitality. Tune in as he and Damian discuss topics like the importance of authentic hospitality, the art of engineering cocktail menus, and the keys to running a financially successful and guest-focused bar.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: [email protected]: @finterseanFor 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. Hosted on Acast. See acast.com/privacy for more information.