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This week on The Cocktail Academy, two conversations from Tales of the Cocktail 2026 bring together very different perspectives on tequila, bartending, representation and the stories the drinks industry chooses to remember.

First, Damian sits down with Grace González, master distiller and part of the family behind El Mayor Tequila. Grace shares her family's nearly 150-year connection to tequila, what really goes into producing El Mayor, and what it took to establish herself in an industry that hasn't always made space for women.

She explains why Blanco is the expression she reaches for to understand the true character of tequila, the importance of agave, water and the family's multi-generational yeast strain, and offers a nuanced take on the industry's increasingly heated additives debate.

Grace also shares the brilliant story of an early experiment involving 87 Chardonnay barrels that went disastrously wrong — before ultimately becoming El Mayor's first limited-edition Chardonnay-finished tequila.

Then Damian is joined by acclaimed bartender, educator and author Tiffanie Barriere, aka The Drinking Coach.

From helping establish One Flew South as one of America's most celebrated airport bars to consultancy, education and being recognised among the industry's Living Legends, Tiffanie's career has taken her across the drinks world.

But the conversation goes deeper into representation and who gets remembered in cocktail history. Tiffanie discusses her experience as a Black woman in the industry, the Black and brown bartenders whose contributions were rarely documented, and why recovering those stories matters.

It's also part of the thinking behind her book Good Spirits — bringing different people, histories and experiences onto the pages of a modern cocktail book.

Two interviews. Two very different careers. One conversation about agave, family, failure, bartending, representation and who gets written into drinks history.

• The González family's nearly 150-year connection to tequila
• How El Mayor Tequila approaches agave, water, yeast and production
• Grace's perspective on the tequila additives debate
• Becoming a female master distiller in a traditionally male-dominated industry
• How 87 Chardonnay barrels went from expensive mistake to successful limited release
• Tiffanie's journey from bartender to One Flew South, educator and consultant
• What it means to be recognised as a Living Legend at Tales
• Why representation in the drinks industry still matters
• The Black and brown bartenders missing from traditional cocktail histories
• Why Tiffanie wrote Good Spirits
• The importance of documenting the people who helped build cocktail culture

Grace González is part of the multi-generational family behind El Mayor Tequila and works as master distiller on limited editions and innovation projects.

Tiffanie Barriere is an award-winning bartender, educator, consultant and author known as The Drinking Coach. Her career includes nearly a decade at Atlanta's acclaimed One Flew South, and her book Good Spirits explores cocktails through culture, history and representation.

🎙️ The Cocktail Academy explores the people, techniques, history and stories behind the bottle and the bar.

Follow the show wherever you get your podcasts, and if you enjoy the episode, leave a rating or review and share it with someone who'll enjoy it.

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What does it take to spend nearly four decades making spirits differently — and to be willing to risk what you've built when you believe something needs to change?

Recorded at Tales of the Cocktail 2026 in New Orleans, Damian sits down with Alexandre Gabriel, the master blender and driving force behind Maison Ferrand, Planteray Rum and Citadelle Gin, for a conversation about spirits, history, leadership and the enduring importance of bars.

Alexandre traces his philosophy back to growing up on a small farm in France, where work, community and responsibility were inseparable. It's an outlook that still shapes Maison Ferrand today: surround yourself with great people, reinvest in what you're creating, and don't make something unless you have something worthwhile to say.

He discusses the origins of Citadelle Gin, his journey from Cognac into rum, and how discovering Caribbean fermentation techniques challenged many of the ideas he'd grown up with in French wine country.

At the heart of the episode is the story of Plantation Rum becoming Planteray Rum.

Alexandre speaks candidly about recognising that a name he originally associated with farming carried a very different historical meaning for others. He explains the conversations in Barbados that helped drive the decision, disagreement within the team, the commercial risks involved, and why he ultimately believed changing the name was the right thing to do.

It's a revealing discussion about leadership, responsibility and what happens when doing what you believe in also means taking a significant business risk.

The conversation then moves beyond spirits altogether.

Alexandre believes bars and bartenders have an increasingly important social role in a world where people are spending more time behind screens and less time connecting face-to-face.

For him, the distiller makes the instrument. The bartender plays the music.

And sometimes the most important thing a drink can do is simply give people a reason to sit together.

• Alexandre Gabriel's 37-year journey through the spirits industry
• How growing up on a French farm shaped his approach to business and leadership
• Building the long-standing team behind Maison Ferrand
• The creation of Citadelle Gin
• Alexandre's journey from Cognac into Caribbean rum
• Fermentation, yeast and why rum challenged what he'd learned in wine country
• The origins of Planteray's approach to double ageing
• Using historical research and traditional techniques to inspire new spirits
• Why Plantation Rum became Planteray Rum
• The difficult conversations in Barbados behind the decision
• The commercial risk involved in changing an established global brand
• What the name Planteray represents today
• Restoring historic distilling equipment in Barbados
• Why agriculture remains at the heart of Alexandre's approach to spirits
• Why bars and bartenders matter in an increasingly disconnected world
• Alexandre's belief that distillers make the instruments — and bartenders play the music

Alexandre Gabriel is the master blender and driving force behind Maison Ferrand, home to Ferrand Cognac, Citadelle Gin and Planteray Rum.

Across nearly four decades, his work has combined traditional distillation and maturation with historical research, experimentation and an intense curiosity about how spirits were made in the past — and what those techniques can still teach us today.

Throughout the conversation, one philosophy repeatedly surfaces: great spirits ultimately begin with agriculture, people and community.

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Recorded live during Tales of the Cocktail 2026 in New Orleans, Damian sits down with Colin Asare-Appiah and Alexander Quest to explore one of the most exciting movements in global hospitality.

At the heart of the conversation is AJABU Cocktail & Spirits Festival—a festival built around connection, collaboration and celebrating the incredible diversity of African hospitality. But this episode goes far beyond cocktails.

Colin and Alexander discuss the philosophy of Ubuntu, why hospitality is deeply embedded in African culture, and how indigenous ingredients and local spirits deserve a place alongside the world's most celebrated brands. Along the way, they share stories of travel, flavour discovery, community, and why the global bar industry has only just begun to appreciate what Africa has to offer.

If you're passionate about cocktails, culture or hospitality, this episode is a fascinating introduction to a part of the drinks world that deserves far more attention.

• Why AJABU was created and what makes it different from other cocktail festivals.
• How African hospitality is rooted in community, generosity and genuine welcome.
• Discovering indigenous African spirits, ingredients and forgotten flavours.
• Alexander Quest's remarkable journey from thoracic surgeon to internationally recognised bartender and bar owner.
• Why Africa may be the most exciting emerging destination in the global cocktail industry.

• What AJABU means and the philosophy behind the festival.
• Why collaboration sits at the heart of African cocktail culture.
• How indigenous ingredients inspire modern cocktails.
• The role of Ubuntu in hospitality.
• Why travel and cultural exchange make better bartenders.
• How local African spirits compare with familiar Western categories.
• Why Africa's cocktail scene deserves far greater global recognition.

Born in Ghana, Colin Asare-Appiah is one of the drinks industry's most respected educators, mentors and global ambassadors. A multiple award winner at Tales of the Cocktail, he co-founded the AJABU Cocktail & Spirits Festival to showcase African hospitality, creativity and talent to the world.

Alexander Quest is an award-winning bartender, entrepreneur and former thoracic surgeon from Cameroon, now based in Côte d'Ivoire. Through his bars and educational work, he champions indigenous African ingredients, local spirits and the stories that connect communities across the continent.

• AJABU Cocktail & Spirits Festival
• African cocktail culture
• Ubuntu philosophy
• Indigenous African spirits
• Palm spirits and traditional distillation
• Hospitality traditions across Africa
• Local ingredients and flavour discovery
• Community in bartending
• Cultural exchange through cocktails
• Tales of the Cocktail 2026

• AJABU Cocktail & Spirits Festival: https://ajabu.com
• AJABU Instagram: @ajabu
• Festival tickets (via Quicket): https://www.quicket.co.za

Please consider following The Cocktail Academy, leaving a rating or review, and sharing this episode with someone who loves cocktails, hospitality and discovering the stories behind the world's most exciting drinks cultures.

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In the first episode of our Tales of the Cocktail 2026 series, Damian sits down in New Orleans with legendary bartender and hospitality leader Leo Robitschek.

Leo helped transform Eleven Madison Park from a busy New York restaurant into a three-Michelin-starred institution and the number one restaurant in the world. He later created the acclaimed bar programmes at The NoMad, becoming a managing partner and helping expand the brand from New York to Los Angeles, Las Vegas and London.

Over a low-ABV tomato and basil Negroni, Leo explains why exceptional hospitality begins with culture rather than cocktails. He shares how collaboration between the bar, kitchen and dining room changed Eleven Madison Park, why the world’s best bars need a distinctive identity, and how training people to understand “why” is more powerful than simply teaching them what to do.

The conversation also explores staff education, empowering junior team members, turning difficult guests into loyal fans, avoiding the destructive pursuit of perfection, and Leo’s latest project, Second Sip: a 20% ABV London Dry-style gin designed to deliver the full experience of a Martini or Negroni with half the alcohol.

This is a practical masterclass in building bar culture, developing hospitality teams and creating experiences that guests genuinely remember.

• Great hospitality starts with an engaged and empowered team.
• A technically excellent bar still needs a clear identity and a reason to exist.
• Eleven Madison Park’s transformation began when the team stopped imitating other restaurants and discovered its own voice.
• Breaking down the wall between the kitchen, bar and dining room created space for genuine collaboration and creativity.
• Bartenders occupy a unique position between production and guest experience, allowing them to notice details others may miss.
• Listening carefully gives hospitality teams opportunities to personalise a guest’s experience.
• Culture cannot simply be written into a training manual. It has to be reinforced through leadership, education and everyday behaviour.
• People are more likely to remain invested when they feel they are learning, growing and contributing.
• Managers should actively catch people doing things right instead of looking only for mistakes.
• Training should explain why something matters, not merely how it should be done.
• The best bars are not always those with the most technically impressive drinks. They are the places that make guests feel something distinctive.
• Perfection is impossible, but attention to the smallest details can still transform the overall experience.
• Bartenders and chefs need to step back from their creations and consider how a guest will experience them over an entire visit.
• Lower-alcohol cocktails can extend an evening without sacrificing flavour, ritual or connection.

12:20 – The need for “more Miles Davis”

How Eleven Madison Park realised that technical excellence was not enough without a distinctive identity of its own.

23:10 – Caviar and Cheez-Its

Leo reveals how one carefully observed hospitality gesture transformed a sceptical guest into a loyal fan.

25:15 – What would people miss if your bar closed?

A powerful question for any bar seeking to understand its identity, purpose and place within its community.

31:45 – Building a culture of continuous education

How peer-led learning, regular tastings and professional development helped The NoMad create a more engaged team.

33:05 – Teach the “why,” not just the “how”

Why great hospitality requires employees who understand the purpose behind the standards and feel empowered to use their own judgment.

• Follow Leo Robitschek on Instagram
• Discover Second Sip Gin
• The NoMad London
• Eleven Madison Park
• Employees Only
• Bar Leone
• Tales of the Cocktail
• The World’s 50 Best Bars
• The Cocktail Academy Podcast on Instagram
• Visit The Cocktail Academy

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Damian recaps his trip to Amsterdam for the inaugural Europe’s 50 Best Bars 2026.

What started as an awards ceremony quickly became a full festival of cocktails, with bar takeovers, brand activations, industry events, parties and a green-carpet ceremony bringing together some of the best bars in Europe.

From Rosewood Amsterdam’s stunning Advocatuur bar and the Meet the Bartenders media event, to the main Europe’s 50 Best Bars ceremony at De Kromhouthal and the rooftop closing party at LuminAir, Damian gives a behind-the-scenes look at what happens when 50 Best rolls into town.

He also reflects on the key themes shaping the European cocktail scene in 2026, including Athens’ dominance, the continued strength of London cocktail bars and Barcelona cocktail bars, the rise of Central and Eastern Europe, and the importance of genuine hospitality alongside technical innovation.

Key Takeaways

Europe’s 50 Best Bars 2026 felt much bigger than a single awards night. Amsterdam became the centre of the European cocktail world, with pop-ups, parties, brand activations and some of the best bartenders in Europe gathering across the city.

Athens had a huge showing, with Line taking the No.1 spot and The Bar in Front of The Bar coming in at No.2, underlining just how strong the Greek cocktail scene has become.

London remains a major force in the best bars in Europe conversation, with bars including The Connaught Bar, Satan’s Whiskers, Tayēr + Elementary, Panda & Sons, Waltz, Kwãnt Mayfair, Three Sheets Soho and Scarfes Bar all appearing on the list.

Panda & Sons deserve a special mention, coming in at No.20 and also picking up the Siete Misterios Best Cocktail Menu Award.

Barcelona continues to be one of Europe’s most important cocktail cities, with Sips, Paradiso, Aldea, Boadas, Foco and others showing the depth of the city’s bar scene.

Central and Eastern Europe are becoming increasingly important on the cocktail map, with strong placements from bars in Bratislava, Tirana, Prague and Krakow.

Sustainability, fermentation, low-waste practices, hyper-local ingredients and strong storytelling are clearly shaping modern cocktail culture.

At the same time, the best cocktail bars are still the ones that combine technical skill with warmth, simplicity, personality, atmosphere and genuine hospitality.

Highlights

Landing in a sun-soaked Amsterdam and heading straight into a packed few days of cocktail events.

Visiting Advocatuur at Rosewood Amsterdam, a beautiful cocktail bar inside the former Palace of Justice, with thoughtful drinks, warm hospitality and a strong sense of place.

Stopping by The Flying Dutchman at Sofitel Legend The Grand for a Gin Mare event with the team from Boadas Barcelona.

Bumping into Simone Caporale from Sips Barcelona and lining up what will hopefully become a future episode of The Cocktail Academy Podcast.

Attending The Cambridge Public House activation, complete with great drinks, a packed room, big energy and a sleeping Jack Russell in the middle of the madness.

Finishing the first night at Belly of the Beast, with rum, gongs, colour and full tiki-style energy.

Taking part in the Meet the Bartenders event, speaking with teams from Super Lyan, Tjoget, TAG, Aldea and Panda & Sons.

Experiencing the main Europe’s 50 Best Bars 2026 ceremony at De Kromhouthal, with the green carpet, packed room, brand activations, cocktails and the live countdown.

Seeing Line in Athens crowned The Best Bar in Europe 2026.

Celebrating Panda & Sons coming in at No.20 and winning the Siete Misterios Best Cocktail Menu Award.

Ending the trip at the rooftop closing party at LuminAir, with sunshine, DJs, barbecue, sushi, cocktails and views over Amsterdam.

Links

The World’s 50 Best Bars:

https://www.theworlds50best.com/bars/

The Cocktail Academy on Instagram:

https://www.instagram.com/welovecocktails/

The Cocktail Academy on Tiktok Facebook:

https://www.facebook.com/welovecocktailsx/

https://www.tiktok.com/@welovecocktailsx

The Cocktail Academy:

https://thecocktailacademy.com/

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Stefano Catino: Why Hospitality Matters More Than Cocktails

This week on The Cocktail Academy Podcast, Damian sits down with one of the most respected operators in global hospitality, Stefano Catino.

As the co-founder of the world-renowned Maybe Sammy and leader of The Maybe Group, Stefano has helped build one of the most celebrated hospitality businesses in the world. But as you'll hear in this conversation, his success has far less to do with cocktails than it does with people.

From growing up in his father's restaurant in Italy to building a hospitality empire in Australia, Stefano shares why creating memorable guest experiences, building great teams, and having fun at work are serious business strategies.

We discuss the difference between service and hospitality, why culture should come before cocktail knowledge, the importance of leading from the front, and why the world's best bars are moving back towards simplicity.

If you're a bartender, bar owner, hospitality professional, or anyone interested in creating experiences people never forget, this episode is packed with practical insights.

• Stefano's journey from a small town in Italy to Sydney's cocktail scene
• The origins of Maybe Frank, Maybe Sammy, and The Maybe Group
• Why hospitality is more valuable than service
• The hiring philosophy behind world-class teams
• Creating a culture people want to be part of
• Why "fun" is a serious business strategy
• Leading by example as an owner and operator
• The atmosphere and energy behind Maybe Sammy
• Cocktail trends, tequila, and the return to simplicity
• Why hospitality remains the ultimate competitive advantage

Hospitality Is What People Pay For

Stefano argues that service and hospitality are not the same thing. Service is completing the task. Hospitality is how you make people feel throughout the experience. It's often the difference between a customer returning and never thinking about you again.

Hire Humans, Not Talent

Technical skills can be taught. Genuine care for people is much harder to develop. Stefano believes operators should hire people they genuinely want to spend time with and then train the skills afterwards.

Fun Is Not an Accident

The atmosphere at Maybe Sammy isn't random. It's deliberately protected, modelled by leadership, and reinforced every day. According to Stefano, taking the job seriously while not taking yourself too seriously is one of the keys to creating memorable hospitality.

Culture Starts at the Top

Whether you're a bar owner, manager, or team leader, culture isn't something you delegate. Stefano believes leaders must consistently demonstrate the behaviours they want to see in their teams.

Simplicity Is Winning Again

After years of increasingly complex cocktails, Stefano sees the industry moving back towards simpler drinks, shorter menus, classic serves, and better guest experiences.

Instagram: @stefanocatino

Maybe Sammy - @maybe_sammy_sydney

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

If you enjoyed this conversation, please follow The Cocktail Academy Podcast on your favourite podcast platform and leave a rating or review. It helps more hospitality professionals discover the show.

Share this episode with a bartender, manager, or venue owner who believes great hospitality is still the most powerful tool in the business.

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Benji Purslow joins Damian this week to discuss his journey from pub bartender and aspiring musician to International Advocacy Manager at Heaven Hill.

From pulling pints in seaside pubs to representing one of the world's largest whiskey producers, Benji shares lessons learned from more than 25 years in hospitality and explains what modern brand advocacy really looks like.

The conversation explores career progression, supplier relationships, bourbon's current challenges, and why deep expertise remains one of the most valuable assets a bartender can develop.

Hospitality teaches resilience, adaptability and work ethic that transfers into almost any career. The best brand advocates aren't simply marketers—they connect producers, distributors, bars, bartenders and consumers. Benji explains why brands look for the right fit rather than simply chasing social media numbers, and why developing specialist knowledge in a single category can create significant career opportunities.

The discussion also explores bourbon's current oversupply concerns, why the situation is more nuanced than many headlines suggest, and how today's challenges could ultimately benefit whiskey drinkers in the years ahead. Above all, Benji argues that passion matters, and that the most successful advocates tend to work with products and categories they genuinely love.

Benji's route into hospitality, the realities of modern brand advocacy, working with Heaven Hill and American whiskey, what brands look for in bartenders and venues, bourbon's boom, slowdown and future outlook, career advice for aspiring advocates, and reflections on Tales of the Cocktail and industry networking.

Follow Benji on Instagram: @benjipurslow

Follow The Cocktail Academy:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

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This week on The Cocktail Academy Podcast, Damian sits down with Steve Schneider, partner at Sip & Guzzle in New York and one of the defining figures behind modern cocktail hospitality.

Steve talks through his journey from the Marines and high-energy DC bars to Employees Only and eventually building Sip & Guzzle alongside Shingo Gokan. What starts as a conversation about cocktails quickly turns into a deep dive into bar identity, hospitality, storytelling, service culture, and what it actually takes to create bars people emotionally connect with.

Steve breaks down the philosophy behind Sip & Guzzle, explaining how the venue was designed as a “love story between New York and Tokyo,” inspired by the history of Japanese samurai arriving in New York in the 1860s and the evolution of Japanese bartending culture. He also opens up about building concepts with intention, managing high-volume service, training teams, and why modern bartending is now more about flavour and experience than showing off technical knowledge.

The episode is packed with stories, hospitality philosophy, operational insight, and the unmistakable energy Steve has become known for.

In this episode:

• Steve’s journey from the Marines into bartending

• Winning speed bartending competitions and early industry life

• Joining and eventually becoming partner at Employees Only

• Building Sip & Guzzle alongside Shingo Gokan

• The concept and storytelling behind the venue

• The difference between SIP and Guzzle

• Japanese bartending versus New York bartending culture

• Designing hospitality experiences around emotion and atmosphere

• Why lighting and music matter more than people realise

• Managing consistency in high-volume cocktail bars

• Training experienced bartenders versus younger staff

• Why patience matters for young bartenders wanting to open bars

• The evolution of modern cocktail guests and flavour-driven drinking

Highlights:

• “Sip & Guzzle is a love story between New York and Tokyo.”

• “You fight through the hustle and bustle upstairs, then go downstairs and drink amongst the samurai.”

• “The worst thing somebody can say is: ‘I don’t understand this place.’”

• “The gloves are off now. You can really do whatever.”

• “I stayed behind the bar for 13 years before opening my first place.”

• “We’re smarter downstairs at SIP, but we’re better looking upstairs at Guzzle.”

• “I don’t like telling people what they should or shouldn’t do behind the bar. If your guests are happy, go for it.”

Steve also shares his thoughts on:

• Why the best bars aren’t necessarily the ones with the best drinks

• How hospitality has evolved in the social media era

• Why experienced teams matter in high-volume environments

• The importance of understanding your concept and market

• Why guests today are far more educated and adventurous than ever before

Follow and subscribe to The Cocktail Academy Podcast on your preferred platform to support the show and stay up to date with future episodes.

Follow The Cocktail Academy:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

www.thecocktailacademy.com

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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.

• The rise of cocktail apps in modern bartending
• Why Damian doesn’t love Mixel
• The difference between enthusiast apps and professional bartender tools
• Why Bartender’s Choice is still highly respected
• How Bevnap is changing cocktail batching and bar operations
• Costing cocktails and running profitable bar programs
• The future of batching, prep systems and bartender education
• Why consistency matters more than memorising specs
• Julie Reiner’s “batchology” discussion revisited
• The evolving role of the modern bartender

• Mixel
• My Bar
• Bartender's Choice
• Bevnap

If you enjoyed this episode, make sure to subscribe, leave a review and share it with someone in hospitality.

Follow The Cocktail Academy:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: The Cocktail Academy

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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 means

Follow Julie Reiner:

Instagram: @mixtressnyc

Bars: @cloverclubny, @miladysnyc

Follow The Cocktail Academy:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: www.thecocktailacademy.com

For bonus content, resources and more from the show, visit thecocktailacademy.com.

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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 Francisco
• How to create an Irish bar without clichés, shamrocks, or plastic paddy nonsense
• The story of opening Casements just six weeks before Covid shut everything down
• How the team built a delivery model overnight to keep the business alive
• Why Irish hospitality should be welcoming, inclusive, and for everybody
• How Gillian approaches cocktail menu development at Casements
• Blending Irish ingredients and ideas with California produce
• Why constraints, limited space, and simple techniques can lead to better drinks
• How Casements develops staff knowledge and gets the whole team involved in menu creation
• The thinking behind the new Casements menu and its connection to Irish language and landscape
• Why curiosity matters when building drinks for guests
• The story behind the name Casements and Roger Casement’s legacy

Key takeaways:

• A modern Irish bar should reflect real Irish culture, not stereotypes
• Great cocktail menus are built on clarity, balance, and identity
• You do not need endless equipment or overcomplicated techniques to make outstanding drinks
• The best bars build people, not just menus
• Hospitality works best when every guest feels welcome
• Sometimes the drinks with the most soul come from memory, place, and personal connection

Notable moments:

• Gillian explains how Casements was designed to feel like an authentic, contemporary Irish space in the middle of San Francisco’s Mission District
• She shares the bar’s survival story during Covid, from batch cocktails to mobile Guinness service
• Damian and Gillian discuss the challenge of making Irish drinks feel modern and relevant
• Gillian breaks down how the team tests cocktails, what makes the cut, and why one weird drink always stays on the list
• The new menu is revealed as a tribute to Irish language, land, and the work of Manchán Magan

If 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 Bar

Instagram: @casementsbar

Website: casementsbar.com

The Cocktail Academy

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

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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.

• How the Heroes & Villains concept was developed
• Why Scarfes focuses on experience over just drinks
• What really changes when a new menu launches
• The operational reality behind high-level cocktail service
• Why “villain” drinks like Mojitos and Cosmopolitans still matter
• How batching and classics work together in a modern bar
• The training system behind a high-performing bar team

Experience 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.

• The thinking behind Heroes & Villains and its link to Gerald Scarfe
• Why certain classic cocktails became “villains” within the industry
• The hidden 48-hour prep behind some drinks
• How Scarfes trains and develops its team from the ground up
• The balance between batching for efficiency and maintaining craft

“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.”

Andy Loudon – Director of Bars, Rosewood London

Kris Bazys – Bar Manager, Scarfes Bar

Scarfes Bar: @scarfesbar

Rosewood London: @rosewoodlondon

The Cocktail Academy: @welovecocktails

Website: www.thecocktailacademy.com

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

Follow Tyler:

• Instagram: @bon_vivantito
• Industry content: @zeststories

Follow The Cocktail Academy:

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

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

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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.

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

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

🌐 Website: https://lushlifeproductions.com

📩 Sign up to the newsletter via the website

📸 Instagram:

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

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

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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.

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

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.

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

About Saeed “Hawk” House

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

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

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

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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.

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

• “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.

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

Follow & Subscribe:

👉 Instagram @welovecocktails

👉 TikTok @welovecocktailsx

👉 Listen & support → thecocktailacademy.com

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

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

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

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

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: sayhello@thecocktailacademy.com

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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: @lostirishtim
• Instagram (brand): @lostirishwhiskey

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

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

📲 Follow us on Instagram @welovecocktails

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 Damian

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

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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.

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.

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

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

• Instagram: @noah_rothbaum

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

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.

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

Follow The Cocktail Academy:

Instagram – @welovecocktails

TikTok – @welovecocktailsx

Facebook – @welovecocktailsx

Website – www.thecocktailacademy.com

Email – sayhello@thecocktailacademy.com

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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.

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

The Bartender’s Manifesto by Toby Maloney & Emma Janzen

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

→ Available now wherever you get your books.

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

📸 Instagram: @tobycocktail

📩 Email: tobymaloney@gmail.com

🍸 Bar: @elbowroom1970

📘 Book: The Bartender’s Manifesto — available now

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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.

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

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

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

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

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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.

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

“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.

Instagram: @stan_harcinik

Website: thecocktailbalance.com

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

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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.

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

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

Website → www.thecocktailacademy.com

Instagram → @welovecocktails

TikTok → @welovecocktailsx

Email → sayhello@thecocktailacademy.com

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

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

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

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.

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

Crossroads Consultancy

🌐 www.crossroads.bar

📸 @crossroads.consultancy

The Book

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

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

📸 @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.

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

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

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

Website: www.thecocktailacademy.com

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Email: sayhello@thecocktailacademy.com

Instagram: @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 pandemic
• Why most tastings are biased and how Flavor Camp flips the script
• The structure of a Flavor Camp session, including gamified blind tastings
• How her marketing background shaped the business model
• The power of visual learning and why icons, colours, and simplified cues matter

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

🛑 Want more?

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

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

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

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

In this episode, Damian sits down with 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.

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

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

📦 Projects:

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

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

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

If you found value in this episode, please consider:

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

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

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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.

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

Follow Marco: @not_barspoontv

Say hello to Damian: sayhello@thecocktailacademy.com

Follow Damian on Instagram @welovecocktails

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

Learn more: www.thecocktailacademy.com

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

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.

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

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

📸 Instagram: @keeganmakescocktails

🌍 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📧 Email: sayhello@thecocktailacademy.com

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

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

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

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.

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

Home Bartending Mastery – Coming October 2025

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

📺 YouTube: The Educated Barfly

📸 Instagram: @theeducatedbarfly

🎙️ Podcast: The Good Spirits Project (YouTube only)

🌐 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📱 TikTok: @welovecocktailsx

📘 Facebook: @welovecocktailsx

🎙️ Patreon: patreon.com/thecocktailacademy

📧 Email: sayhello@thecocktailacademy.com

🎙️ Enjoyed the episode?

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

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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:

🎧 Listen Now:

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

🔒 Want more?

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

👉 patreon.com/thecocktailacademy

📲 Connect with The Cocktail Academy:

Instagram

TikTok

Website – www.thecocktailacademy.com

📧 Contact Damian:

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

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

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

🔗 Connect with Erick:

Instagram: @hungrybartender

Podcast: Bartender at Large

🔗 Connect with Damian:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: thecocktailacademy

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

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

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

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

📸 Instagram: @welovecocktails

🎵 TikTok: @welovecocktailsx

📘 Facebook: WeLoveCocktailsx

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

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

💡 Which forgotten drink deserves a comeback?

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

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

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

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

📸 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.

• 🥔 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

• Website: muffliquorcompany.com
• Instagram: @muffliquorcompany

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 City
• The role of education in mastering spirits and cocktails
• How Death & Co. shaped her creative process
• The inspiration behind Outwalker Whiskey — and why 44.5% ABV was the magic number
• Lessons in collaboration, guest experience, and staying grounded in hospitality

Featured Guest:

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

Follow Jillian:

📷 @jillianvose

Support the Podcast:

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

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

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 service

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

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

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

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

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 yet

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

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

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

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

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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 Morgenthaler

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

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

💬 Join the Conversation:

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

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

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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.

🍸 The History of Bitters:

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

🍹 What Are Bitters & How Do They Work?

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

🔬 Types of Cocktail Bitters & When to Use Them:

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

🥃 How to Use Bitters in Cocktails:

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

🔥 Famous Cocktails That Rely on Bitters:

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

🛠 Making Your Own Bitters at Home:

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

Homework for this episode:

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

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

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

🎧 Listen now & join the conversation!

🔗 Follow us on Instagram @WeLoveCocktails

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

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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.

✅ 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.

🍹 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.

📌 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!

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

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

📲 Follow us on:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: The Cocktail Academy

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

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

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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 Revolver

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

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

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

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

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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.

🍸 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.

✔️ 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.

🔗 Follow Ryan Chetiyawardana – @MrLyan

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

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

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

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

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

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

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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.

🔖 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.

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

🌟 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!

📸 Instagram: @WeLoveCocktails

🎥 TikTok: @WeLoveCocktailsx

📩 Email: sayhello@thecocktailacademy.com

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