Explore every episode of the podcast Pouring Stories

During the end of season 1, production went off the rails and Pouring Stories had to go a new direction with our editing. This was this final episode of our first season. It was an amazing episode that deserved more attention. Despite the production issues I wanted to share it with the world. Joe and Jen are incredible people and I am thrilled to share their perspective with my audience!

00:00 Intro teaser

00:38 Joe Arakawa intro Cynar Southside

2:40 Worlds Best

10:37 Spirit & Seoul

14:30 USBG

17:55 Not Just a bartender

18:58 Jen’s official intro LPM

19:35 Craft Bartender’s incomes

22:50 “Deckered" It’s been rough

23:46 Consistency

27:00 Jen’s Cocktail Kuramoto Ice

28:00 Shaved Ice

29:29 Shochu vs. Soju vs Baijiu

35:00 Highball History

41:20 FRESH ORIGINS

45:30 Buzz Button

46:30 Verbena at Cosmo - Lorena Mercer

47:54 Biju - Ming River

53.20 Cultures Bartenders

1:06:00 Horse Radish

1:13:20 A special riff on a Vesper

1:20:00 Batch Programs 1:29:00 Brick and Mortar

1:34:33 Outro Fernet Birria Consume

Special thanks to Spirit & Seoul (Joe & Jen) for their years of friendship and patience! Created and Hosted by Michael GiambroneEdited by Kyler Fleming

Eryn Korby, Owner Of Sin City Saints, visits Pouring Stories for Episode 3 of Season 2! 

Sin City Saints is an Adult Non Alcoholic Boutique, located on Main Street, in Las Vegas, Nevada. She carries amazing zero proof spirits and she brings some for us to try. Korby even makes a non-alcoholic Old Fashioned! We talk about the direction the industry is going, the shift to other substances from alcohol, and how the industry should react!

Please like, subscribe, and leave a comment/suggestion, to help our podcast grow! 00:00 Intro Teaser

00:00 Eryn Korby Introduction (Teaser)

00:28 Pouring Stories Season 2 Episode 3

01:54 Adult Non Alcoholic industry 

02:30 Sin City Saints Retail in Arts District  

03:30 “The New Veganism”

7:20 Who is driving growth? 

9:19 “ZEBRA STRIPING”

https://www.foodandwine.com/dry-january-zebra-striping-11880462 

11:27 N/A Amaro - Pathfinder

12:48 The Ritual of having a cocktail.

14:35 “The 3 B’s: Bite, Bitter, & Body!” 

16:55 All bars need Zero Proof offerings 

19:07 Analog ANAs.

22:00 Alcohol in sour dough, bananas, etc.

https://nabeerclub.com/can-you-buy-drink-na-beer-under-21/ 

23:30 Can anyone purchase N/A beers?

26:13 How to add bite! Capsaicin.

30:00 “Mocktail” - Julia Momose

https://bartenderatlas.com/hospitality-gems/julia-momose/

33:00 Who should judge Non-alchs

34:20 Derek Brown

35:23 “Que The Sober People”

35:50 The Proof Awards https://issuu.com/proofthemagazine/docs/pr_f_magazine_-_january_2-26

38:13 All The Bitters - Best N/A bitters

40:55 Adaptogens and nootropics

42:35 DROMME 

44:25 Tasting notes

45:22 Off the cuff cocktail building

47:27 18 Bin

49:00 Building the cocktail

53:20 Inclusive Hospitality

57:25 Feeling judged

1:01:06 Korby Makes Dromme O.F.

1:05:20 “You take the pink one!” Tasting Korby’s creation. 

01:06:38 Favorite spots to get ANA bevs.

1:08:20 Where to find Korby! 

Special Thanks to Korby for all her expertise and her time! 

Check out Saint Beverage Co. 

Dromme O.F.

2.00 oz Nkd N/A whiskey

1.00 oz Dromme Calm

0.50 oz Charred Oak & Maple Yesco

10 dashes All The Bitters Orange

Combine all ingredients in mixing glass, add ice, stir. Strain over a large cube in a rocks glass. 

Garnish with Orange peel and cherry

Hosted and Created by Michael Giambrone

Executive Producer: Angelo Cabanos

Adam O'Donnell, Co-Owner of Jive Turkey in Las Vegas, returns to Pouring Stories for our second episode of season 2. Like at his and Sam's bar "Jive Turkey", Adam is back on the podcast to push boundaries! The conversation goes from shooters and gendered ordering to the history of the Old Fashioned and Luxardo cherries. All along Adam uses his shocking sense of humor to surprise the host G. There is a lot of playful word jousting but at the end you know, this is just how two good friends, show their love.

Please rate and follow our channel to help our podcast grow!

00:00 Introducing Adam O'Donnell

01:58 A Jabroni vs A Giambrone

02:40 Cement Mixer…

05:48 An Old Fashioned Argument

08:55 Season 2 changes... ANGELO!

11:00 An education on Luxardo & Perla Dry!

15:00 Gendered P-Mix (men vs. women ordering trends)

17:30 Shumaker deserves better!

19:50 “Other People’s Property” at Jive Turkey

22:08 Saturday Morning Cartoons NotJustABartender

23:26 Building Cocktail Menus

26:55 THE COSTS OF OWNERSHIP

29:45 “Irrealistic” IS IT A WORD? P1

30:40 Does lime go in a Pina Colada?

32:15 "Irrealistic" P233:10 Picking Rum

34:20 "Irrealistic" P3

35:31 Recipe: The piña COLADA (Scarface)

36:55 Ferraro’s Cardamom Saffron tincture

39:55 “Even when they’re bad, they’re still good”

41:15 Finishing The drink

43:43 “oooh weee, I think we got something here”

44:50 Liquid Alchemist

47:21 How to make a cocktail

50:25 What makes a “Dive Bar”?

52:25 Tiki Bars

53:00 Cannibalizing Bramare (Allegedly)

55:10 Dives vs Tiki P2

57:00 Stereotypes

57:55 Dives P3 dives vs sports bars

1:00:00 Jive’s Chicken Sandwich.

1:08:00 Malort

1:11:07 Refused Icing

1:15:10

1:15:57 icing p2 end

1:16:501:18:00 Nocturno

1:20:00 Adam’s dessert island food - Burger

1:20:43 Bar Bohem's burger

1:21:50 “fuck your for icing me” P3

1:24:13 Cocktails “oh Malort”

Blacking Out

Recipe

Bastardized piña colada

2.00 oz pineapple

1.00 oz coconut

0.50 oz Fernet Branca

0.50 oz Planteray Pineapple Stiggins

0.50 oz Lemon Hart & Sons 151 Rum

0.25 oz Fresh Lime Juice

This Old Fashioned

2.50 oz Old Forester 100 prrof

0 .25oz simple syrup

3 dash Angostura bitters

2 dash Orange bitters

G- Orange peel & Cherry

Combine all ingredients in mixing glass, add ice, stir, strain over large cube. Express orange over cocktail and a cherry pick for garnish

Pouring Stories Season 2 Episode 1

Heidi Wiest, Master Hair Stylist, Sound Healer, and founder of Wyld Kī®, joins the Pouring Stories Podcast for our first episode of season 2. Heidi speaks to her over 25 years of experience in beauty and personal care, drinking expensive “cat coffee”, & enjoying good tequila, all while desperately seeking a decent Skinny Margarita! During the episode we test tequila's for additives, talk about the alleged shady practices of some brands, tattoo care, and G gets Heidi's personal touch with her product Ignite! As the drinks go down, the conversation ramps up in this hilariously good time!

00:00 Intro Heidi Wiest Teaser

00:20 Skinny Margaritas

01:45 Wyld Ki and Sound Healing

04:11 Skinny Margaritas p2

08:10 Sound Healing

09:48 Wyld Ki Dear Tallow

12:20 Men and Skin Care

15:25 Additives in Tequila

21:30 Tattoo Care

30:40 Routines & The Key To Sex-ess!

32:00 Comparing Tequilas

37:08 Side Sippin’ great Tequila

42:00 Quality vs. Hype

44:00 Tito’s will never sponsor us!

48:40 Allegedly!

52:52 G isn't an espresso expert...

55:10 Luwak (Cat Poop) Coffee

57:30 Carajillo riff with Ilegal Mezcal

60:00 First days of a new tattoo

65:00 Heidi melts G with "Ignite" from Wylde Ki

69:25 WRAP IT UP!

Recipes

Skinny Margarita

2.00 oz G4 Reposado Tequila

1.00 oz Cointreau

1.00 oz Fresh Lime Juice

Shake and strain into Rocks Glass with Tajin rim

Modified Carajillo

2.00 oz Fresh Espresso

1.50 oz Licor 43

0.50 oz Ilegal Caribbean Cask Reposado

Shake and strain over ice and garnish with orange peel. Check out her website www.wyldki.com for all her amazing products (this is not a paid promotion).

Like, subscribe, and hit the notification bell to see all of our episodes!

A special thank you to our guest Heidi Wiest for her years of friendship and great hair cuts!

Hosted and Created by Michael Giambrone

Executive Producer: Angelo Cabanas

🎙 Pouring Stories Ep.18 - Giambrone sits down with Nathan Grates, co-owner of The Sand Dollar LV, Sand Dollar Downtown, and La Casa De Juliette, to talk about the grind behind building three of Las Vegas’ most respected cocktail and live-music destinations.

From brutal late nights as a beverage manager to wild college bar shifts, Nate opens up about the real costs of success: Physical, emotional, and financial. We dive deep into cocktail competitions, sobriety in the industry, Las Vegas dram shop laws, and why authenticity beats hype every time. If you care about Las Vegas bars, cocktail culture, or the business of hospitality, this episode is pure gold.

💡 Why Watch / Listen

✔ Inside story of The Sand Dollar Las Vegas-from concept to cult status

✔ Brutally honest look at the hospitality industry: burnout, sobriety, and creative passion

✔ Cocktail nerd talk: Trinidad Sour, additive-free spirits, and Martingale Cognac

✔ Lessons on entrepreneurship, partnership, and staying authentic in a world of influencers

⏰ Chapters & Key Moments

00:00 Intro Teaser

01:04 Ole Bison Bourbon - Tasting room with Jeremy Wilkinson

02:30 Building a foundation

04:19 Beverage Manager Hell - “It Destroyed Me Physically & Emotionally”

07:55 First moments bartending - “Is this legal?”

11:26 Enthusiasm for bartending

12:18 Cocktail Competitions (Presentation)

14:18 Cocktail Competitions (Scoring bias)

15:45 Over-drinking & Sobriety in the beverage industry

18:35 D.U.I., Taking their Keys, & Dram Shop Laws in Las Vegas

22:45 Davey’s Locker

24:40 Bartending a College Bar - “I overserved everybody”

27:20 Media Dinners!

29:46 Concierge

31:31 Trinidad Sour - What did G do wrong?

35:00 G realizes his mistake!

37:00 Additive Free in the news!

42:55 Ghost Busters44:10 Corrected Trinidad Sour (after 2 bottles of ango)

45:54 La Casa De Juliette

50:00 No Smoking at The Dollar!

52:25 Girls love the most horrific content - Last Podcast on The Left

55:10 Nate & Jamison - Origins of true partnership

1:08:00 Born to work - It’s how you’re raised

1:14:00 10 Years of The Sand Dollar (Cancelled Comp?!)

1:26:00 Additive vs. Additive Free

1:28:10 Martingale Cognac

1:31:00 Guillaume Vallet - Louis XIII

1:32:00 “Certain cultures are notoriously poor at making beer”

1:33:50 Vegas Brewers

1:37:00 People who talk but never do

1:38:30 Bringing authenticity to content creation

🍹 Featured Drink – Trinidad Sour

The Giuseppe Gonzalez recipe:

1.50 oz Angostura Aromatic Bitters

1.00 oz Orgeat

0.75 oz Lemon Juice

0.50 oz Rye Whiskey

Shake with ice, double strain into a Nick & Nora, garnish with a lemon peel.

🎧 Pouring Stories

Hosted & Produced by Michael Giambrone & Kyler Fleming

Executive editor: Kyler Fleming

Follow for more conversations with bartenders, spirits pros, and the people shaping cocktail culture.

For more info on Nate's venues click the links below.

https://lacasadejuliette.com/

https://thesanddollarlv.com/

Dario Doimo spent half of his life abroad, sneaking into an international competition at 19, and falling in love with bartending ever since. He went on to win the World Flair Bartending competition, open venues, became a U.S. Citizen, and is now The Agave Ambassador for Bacardi! Dario finally sits down with his old friend Giambrone, to share some of the wild ride he has been on!

0:00 Dario Doimo Ep.17 Pouring Stories teaser

1:30 Cuba Libre (Bacardi Select)

3:00 Old limes

4:10 Born to bartend: How it started.

6:56 So many cocktail names

9:30 Soda-guns suck

12:00 Health Department

15:35 Bad vs. Good Bar Design

21:10 "He drank Cocchi with Cocchi" (Jozef)

22:44 Restaurant opening woes

33:00 How Dario ended up at Mr. Coco

37:00 Negroni Bianco

40:00 Las Vegas prices are out of line

45:50 Spritz & Carver Steak by Francesco LaFranconi

53:00 THE SUDDEN BRAMARE CLOSING

1:00:00 Vegas lost exclusivity...

1:04:00 Binge Drinking

1:07:00 The Art Of Italicus 2019/Comps

1:17:15 The Flair Life

1:30:00 Bopitty Boo Boo

1:31:00 Training for World Flair

1:37:40 Outdated process for citizenship

1:46:57 Bartending teaches you about people

1:48:10 Dario performs for a village

1:54:10 Patron Cristalino

1:55:40 Tennessee Whiskey = Lincoln County Process

1:57:00 Ilegal Mezcal Caribbean CaskSpecial T

hanks to Dario Doimo for years of friendship and excellence. Thank you to Bacardi, Patron, & Ilegal Mezcal for lending your Agave Ambassador and for delicious spirit

Kristi De Vita joins us on Pouring Stories, to share her family's French connection to Chartreuse, adding needed context to her hidden tattoo reveal during the podcast. Kristi goes on to talk about leaving Boulder City for a new life in New York City, gaining the attitude she needed to navigate the sidewalks, and becoming the Business Development Manager for Gallo in New York! She finishes by teaching us a trick, opens a bottle of Champagne, and detailing the finer points of the glassware we choose.

0:00 Kristi De Vita | Pouring Stories Ep.16

2:30 The Dillinger, Boulder City

6:00 The managers struggle

10:40 Chartreuse in the blood

14:00 Proper tipping, over tipping, & tip fatigue

23:25 Moving to NYC (flibbertigibbety)

29:50 New York State Of Mind

35:03 "Gear-Head's, I'm sorry" - Giambrone

38:06 Know one needs another "How-To" (Last Word)

41:22 Episcopal & other Chartreuse gems

44:35 Total Wine & Lee's Discount Liquor

49:38 The French & Kristi's shirt glitch

53:20 Kristi's Tattoo (Chartreuse fun facts)

57:10 Chartreuse Green vs. Yellow vs Vegetal

59:21 Wine for breakfast

1:06:00 Kristi's Disclaimer

1:06:59 Rombauer Chard to Sauv

1:08:22 Sauvy B's, Menty-B's, and S&M!

​⁠​⁠​⁠​⁠​1:12:25 Super Tuscan, Chianti, Sangiovese

1:17:00 Corked Wine TCA. Cork Soakers!

1:23:38 Why people go out to eat!

1:25:58 Gallo and Rombauer

1:28:18 Sideways quote that crushed Merlot

1:35:50 Opening Champagne with Kristi De Divta

1:41:30 Best Glass for Champagne

1:47:00 WORKING WITH INTENT in your career

Please like, share, & subscribe to support the channel!

Hosted & Produced by Michael Giambrone and Kyler FlemingSpecial thank you to ​⁠Kristi De Vita ​& Gallo

Author, Educator, & Designer Of The EuroBar | Livio Lauro | Pouring Stories | Episode 15

Join me and my long-time friend & mentor Livio Lauro as we dive into the world of bartending on Pouring Stories 15th episode. We explore the creation of the EuroBar, the art of classic cocktails like the Negroni, and why the size of your ice cube matters more than you think. I also share some war stories from high-volume bartending nights. Just a note: the audio has a few minor rough edges for the first 23 minutes so i timestamped it, in case you want to skip ahead!

00:00 Sizzle Reel

00:46 Who Is Livio Lauro

05:12 Ponce De Leon (Cocktail) P1

06:48 Liquor.com vs. Difford’s Guide

07:30 Southern Glazer’s through the years

10:20 Authenticity & Service

12:10 Mise En Place

14:00 Ponce De Leon P2 (Joe Galsini)

19:10 Brand & Distributor Relationships

20:30 The Southern Wine Class

[Guest Mic Gets Fixed]

23:43 Mic Fixed

24:34 Ponce De Leon P3 (Ankle Blender)

28:10 Cocktail Competitions

31:06 The Saturn Origins

35:32 “I Fink You Finky” from The Sand Dollar

36:07 Cockpit Style Bar Stations

37:00 Creating The EuroBar

48:55 The Gatsby’s experience (Resorts World)

50:36 The Big Cube Controversy

53:12 “100 ways to skin the rabbit” 🤣

56:00 Americano vs. Negroni

58:34 Ice Nerds 🤓

1:00:33 The “Dirty Dump”

1:01:10 “3 Deep” bartending (High Volume)

1:04:19 The Pirlo (Cocktail)

1:09:25 How to say Negroni Sbagliato

1:10:35 Why Are Italians Obsessed with Bitter?

Hosted & Produced by Michael Giambrone and Kyler Fleming

Special thank you to Livio Lauro, a person who I owe so much to. I have been learning from you for a decade and I am eternally grateful. ​⁠

Also thank you Campari & Weber Ranch

Link to Master Your Glass website: http://www.masteryourglass.com

The Usbg link for Liquid Legacy By Livio Lauro https://www.bystadium.com/us/en/stores/united-states-bartenders-guild-56700/S701602289/p/liquid-legacy-c299940709Amazon link for liquid legacy https://a.co/d/hUd2pcH

Hospitality is more than a job. It’s the time invested into your patron, guest, or even coworkers and staff. Get insight from one of the best to ever do it all in Vegas. Spotty made a name for himself at incredible bars in Las Vegas & Arizona. Especially at the world famous Herbs & Rye. He gives us some back of house info and even makes the Herbs Old Fashioned. You can see him now slinging Sagamore Rye all over the Southwest region!

00:00 Clint “Spotty” Spotleson Pouring Stories Ep.14

03:32 Sagamore Crush (cocktail)

4:43 Preventing Waste : Oranges

08:43 HERBS & RYE through the years

11:30 Garnish Theory

15:24 How To Treat Every Guest/Regulars

34:51 OJ Simpson Story

38:17 BARMANIA

40:35 Jeffrey Morgenthaler Amaretto Sour (cocktail)

51:00 Sequels Almost Always Suck

55:01 “Vegas locals, just know how to hang”

59:17 Tariff’s & liquor brands

1:00:30 About Sagamore & Rye Whiskey

1:13:30 Spotty Makes The Herbs Old Fashioned

1:22:00 Booze is starting to hit…

1:27:00 Spotty’s parting Story

Hosted & produced by Michael Giambrone & Kyler Fleming

Special thank you to Clint Spotleson. Over the years it has been a pleasure to sit at your bar-top and an even greater pleasure being your friend!

Join us for Episode 13 of Pouring Stories as Christopher “Tater” Gutierrez, Partner & Operator of Stray Pirate in Las Vegas’ vibrant Arts District, takes us on a nostalgic journey! From the golden era of flair bartending to the 2000s cocktail renaissance, Tater shares stories of opening a dog-themed pirate bar, crafting unique cocktails like the Zombie, and embracing life’s lessons behind the bar. This lighthearted yet thought-provoking episode dives into bar culture, industry insights, and the art of mixology. 00:00 - Intro & Sneak Peek

00:25 - How does one become a “Tater”?

01:47 - Las Vegas Arts District vs. Downtown

02:50 - Tater’s Passion for Bartending Begins

04:38 - Crafting the Zombie at Stray Pirate

06:20 - Jägermeister Love

07:20 - Zellerfeld Mini-Meister Story

09:10 - Stray Pirate’s Underwater World Vibe

11:00 - “we’ll Handle the Heavy Lifting”

12:16 - The Rum Blend at Stray

12:43 - Drinking with Intention

13:45 - Gwen Rosewater’s Black Velvet Paintings

15:35 - Life Lessons learned through doing

15:56 - Flair Bartending & Tater’s Fitzgerald Days

18:50 - Machines vs. Job Security

20:34 - Energy Levels & Perfect Serve Timing

21:05 - Bars with Food vs. Without

22:50 - Spoiled Bartenders: “I’ve Juiced Enough!”

24:00 - Pay Your Dues: Learning from Experience

26:20 - Avoiding Industry Burnout

28:51 - American-Made Mugs at Stray Pirate

30:55 - The Corduroy Era

32:53 - Competition Drives Excellence

35:40 - Comfort in Uncomfortable Situations

36:54 - Caipirinha & Neglected Cachaça/Rum

38:45 - Jägermeister as a Cocktail Modifier

39:45 - Your Bottles Are Deteriorating!

41:46 - Uncle Stuart: The Renaissance Man

45:05 - “What’s Your Excuse?”

45:55 - Interview Fails & Bar Team Chemistry

49:50 - Soul vs. “Yip!”-ioca Cachaça

51:00 - Kyler’s “Suck It, Soul” Moment 😂

52:00 - Avuá Cachaça Spotlight

52:50 - Deciding on Concepts

53:44 - Understanding Your Bar’s Offerings

55:30 - Arts District Gems: Vesta Coffee56:30 - Silver Stamp: World-Class Beer Bar

57:15 - Haze-Bros?

59:31 - “I Am Where I Work”: Evolving Palates

1:00:27 - Same Drink for 30 Years?

1:02:18 - Stray Pirate’s House-Made Ginger Beer

1:03:06 - Tangible Guest Experiences

1:04:12 - Cachaça & The Caipirinha

1:05:15 - Old Fashioned vs. Wisconsin Style

1:06:00 - “I’m Never Making This at Home!”

1:08:20 - In the Weeds at Family Gatherings

1:08:50 - Party Prep: Freezer Martini

1:09:25 - The Future of Pouring Stories

1:09:40 - Family Feedback Can Be Harsh

1:10:45 - Briney Daiquiri & Superfrico Daq-Off

1:12:11 - Losing to Jen

1:13:39 - When in Doubt, Collins It Out (2:1:1)

1:14:00 - How Tater Builds Sours

1:15:14 - “The Spirit’s the Picture, the Cocktail’s the Frame”

1:15:34 - Regal Shake? What’s That?

1:17:38 - Perfecting the Shake

1:18:10 - Martini musing

1:21:05 - True Aperitivo Vibes

1:24:39 - Making Judgments Behind the Bar

1:25:25 - Interpreting Guest Needs

1:27:00 - Avoiding Bartender Missteps

1:40:20 - Always Working on the Next Thing

1:42:35 - Best Tiki Bars & Mai Tais in Vegas

1:44:05 - Writing Creative Menus

1:46:30 - “Bring the Funk, Make It Weird”

1:47:00 - Embracing Bitter Flavors

1:50:15 - Toast to Uncle Stu

1:52:00 - Shoutout to Andrew Tran

1:52:28 - Rum love

1:52:48 - Brettanomyces isn’t an Encyclopedia!Hosted & Produced by Michael Giambrone & Kyler Fleming

Special thank you to Christopher Gutierrez for being a pillar to the Las Vegas craft bartending industry and teaching us all so much! Congratulations on Jive Turkey & the brand new Prowl!

Join us for an unfiltered chat with Chef Nicole Brisson, a Las Vegas culinary legend! From her training in Italy to the heartbreak of losing Carnevino, Nicole dives deep into dry-aging steaks, chef life, and her innovative Italian-Japanese pop-up. We also sip on Campari Americanos, muse about cigars, and explore sustainable cooking methods. Don’t miss this journey into hospitality, entrepreneurship, and Vegas vibes!

0:00 Chef Nicole Brisson’s Training in Italy

3:52 Bisteaka De Brisson

5:03 Dry Age Vs. Wet Age

12:28 Losing Carnevino

15:50 An Illustrious career

17:11 “Momentum isn’t Forever”

18:30 Healthy & Sustainable methods

21:00 Thyroid Disease & Livestock

25:06 Indulging & Moderation

27:45 Cigars & Chef Life

31:17 Where do You want to go?

36:30 Vermouth Fresh Vs. Old

42:00 Campari’s Americano

44:58 Aperitivo Hour

49:26 “Big Smoke” convention

55:35 Italian-Japanese Pop-up

58:18 Sparrow’s “Bar Snacks”/Takeovers

59:55 Learning a bit about Kyler

1:01:45 The Bramare Bar Experience

1:03:20 Perlick Bars

1:04:45 Cooper’s Gin Fizz Story…

1:06:49 Mozzarella Bars

1:08:45 Chef Robbie Felice Concepts

1:10:15 final musings

Subscribe for more Pouring Stories episodes with top hospitality insiders! 🥃 Drop a comment: What’s your favorite chef story? 👇#NicoleBrisson #DryAgedSteak #VegasDining #Bartending #PodcastHosted & Produced by Michael Giambrone & Kyler Fleming

Special thank you to Chef Nicole Brisson for many years of kindness, professionalism, & above all her friendship!

Join us for an engaging episode of "Pouring Stories" as we welcome Tucker St. John, the Director of Beverage at Esther’s Kitchen in Las Vegas, NV. This episode dives into his innovative ideas, philosophical insights, and insider knowledge about the world of mixology and hospitality, offering a fresh perspective for both industry professionals and cocktail enthusiasts.
Hosted & Produced by Michael Giambrone & Kyler Fleming

Special thank you to Tucker St. John for all his work and years of excellent hospitality I personally have enjoyed many times!

Adam O’Donnell, the mastermind behind Jive Turkey in Las Vegas, spills the tea on the wild, unexpected chaos of opening your first bar. He’s dropping truth bombs about why bartending shouldn’t be some snooty, pretentious gig—and then cranks it up a notch with the iciest, most gangster "Icing" moment ever captured mid-interview. This is the raw, unfiltered bar life story you didn’t know you needed!

0:00 Honesty and hard truths w/ Adam O’Donnell

2:10 Sparrow & Wolf

7:30 G4 tequila

9:55 Additive free

22:36 Building bars/inefficient bar designs

13:38 Selling vs. offering an experience

18:25 Dry ice cocktails - drink masters

19:25 Ghosting a bar right away.

22:35 Designing and opening bars

36:30 Bunny hug

42:55 Ryan McGinnis or Adam O’Donnell

44:15 Old Tom Rules!

47:55 More additives In tequila

48:35 Adam likes additives

49:10 Carmel coloring and blending whiskey’s

51:15 Adam Ice’s G!

55:50 Frey ranch absinthe

58:00 Frey ranch rye/bourbon

1:06:15 Weber Ranch

1:15:00 Adam gets behind the bar

1:25:35 50/50 martini or modified.

1:28:50 Friends and family

Hosted & Produced by Michael Giambrone & Kyler Fleming

A special thank you to a my friend and industry role model Adam O'Donnell and congratulations on Jive Turkey!

Master Mixologist and Host of Master Your Ash Michael Przydzial explains pairing beverages and spirits with Cigars, the arduous journey he took to earn his Master Of Mixology accreditation, and being brand representative in Las Vegas!

00:00 Pouring Stories The Smoking section

5:30 Humidity in cigars

10:20 Cutting Your Cigar

12:15 Lighting your cigar

15:38 Retrohaling?

17:40 Are Cigars Bad For You?

19:53 Fermentation and Cigars

23:31 Master Of Mixology/USBG

31:20 Nicolas Feuillatte Champagne

32:00 Barrel Aged Cocktails

37:15 Heublein Cocktail Company

44:20 Rethinking the thesis

46:13 Dividing your cigar in thirds

48:50 Strive to be a Renaissance man/women

1:03:15 Cigar culture & lifestyle

1:09:24 "Final Third" of a cigar

1:13:15 EMS vs. AMS

Hosted and Produced by Michael Giambrone & Kyler Fleming

Special thank you to an important mentor and friend, Michael Przydzial.

Check out Michael's channel! https://open.spotify.com/show/6BszBXKsknzHCNCURaUcWI?si=8210909d21514717

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

Van-Alan Nguyen Owner of 595 Craft & Kitchen, District Deli & Coffee, as well as Partner with Able Baker Brewery, describes his journey opening several different concepts in Las Vegas, Nevada. Insights into the lessons learned, methods used, and how to get results!

00:00 Van on Opening 595 Craft & Kitchen

04:43 Sour Beers

09:20 Making Beer lists/Beer Trends

14:24 The FOOD at 595!

17:00 NON-Alcoholic Beverages

22:20 District Deli & Coffee

24:50 The Evolution of THE ARTS DISTRICT

31:20 Is it for the guest's benefit or owner's ego?

34:10 595 is a special place

38:00 Caring personally about guests/regulars

42:20 Positive Staff make the difference

46:13 Life skills gained from service jobs

53:10 Alpine AngeVert and Low ABV cocktails

54:30 Partnering with Able Baker Brewery

58:35 Expectations vs. Reality - New openings

01:04:00 The Costs of Covid shutdown on venues

01:09:00 To-go business Pre & post Lockdown

01:15:00 Bartender's nightmare: Third-party delivery

01:18:53 VAN'S WARNING

Hosted & Produced by Michael Giambrone & Kyler Fleming

Special thanks to Van, 595, and Able Baker Brewing

Anthony Jamison Co-Owners of one of Las Vegas' most iconic bars, The Sand Dollar, lays out how it all came to be. From the pitfalls to becoming an industry haven and opening new concepts!

00:00 Anthony Jamison Pouring Stories ep 5

01:15 The Sand Dollar origin story

04:50 Jamison’s looks out

10:07 Jamison and brand reps

12:30 Chase Gordon

17:00 Moody

18:40 Mary Lee

20:20 Making bars profitable

23:25 Montucky Cold Snacks

25:50 To each their own

27:40 “If it’s wet, I’m going to drink it”

30:00 Don’t insult your guests

33:30 The Pizza at The Sand Dollar

36:45 Gaming license

38:50 Live music in Vegas bars

42:53 What it takes to open a bar

45:34 “Please Don’t Puke In The Urinals”

46:45 Sung Joon Koo, KAME, & Springs Mtn.

50:20 Shifting dinning times

53:00 PT’s monopoly?

57:40 Beer/Wine license… loopholes?

01:00:08 Drink how you like!

01:01:54 Ordering at a SLAMMED bar.

01:03:35 Brief history of Bartenders and bars

01:05:45 Tom Tom and the Tale of USBG XMas

01:10:30 Cycles of trending bars

01:12:15 Broadening your horizons

01:20:50 Captain’s Log

Hosted & Produced By Michael Giambrone & Kyler Fleming

Special thank you to Anthony Jamison, for coming on Pouring Stories and sharing the story of The Sand Dollar & La Casa De Juliette.

Join Giambrone, the host and bartender for Pouring Stories as he makes drinks and interviews Brand Ambassador Ryan McGuinness. They speak to the life of a brand work, the history of many of the timeless classics cocktails and the spirits behind them. Of course there's always a few anecdotes from the beverage and hospitality industry.

00:00 Pouring Stories Podcast Ep.3 | Ryan McGinnis

1:35 Deep dive on the Mai Tai

6:35 Tiki Bars - Stray Pirate, Glitter Gulch

8:08 Chartreuse, Chartreuse Elixir

12:15 Different Old Fashioneds

15:00 Mojito - Bartenders and their mint...

20:00 Giambrone has some questions

22:45 Shake citrus?

24:00 G loves Sand Dollar's Grass Hopper riff

25:45 CUSTOM DRINK REQUESTS

28:00 Clement Bana Canne/Mezcal Veras

32:15 Sex On The Beach (retro cocktail resurgence)

34:00 Giuseppe González

36:30 Vampiro - "NO Bloody Mary after 5PM"

38:00 Supasawa, Ryan disrespects the Negroni

42:00 Ford's Gin "For bartenders by bartenders"

46:00 Bottle Design

49:26 Matthew Rose, La Club, French venues

52:10 G loves chains?

54:00 Handling Complainers

57:15 THE FORTALEZA TRIP!

1:05:00 Respect the culture you're visiting

1:06:25 Service standards have slipped

1:09:15 Depends on who's bartending...

1:11:05 Steps of service (Controlling the table)

1:14:05 Non-alch Prosecco

1:16:40 "Cocktails are an American thing"

1:17:00 Timeless cocktails vs. fads

1:20:14 Speakeasy vs Craft cocktail lounge?

1:22:05 Cult followings

1:24:45 Opening Restaurants & hiring

1:28:00 Ryan's expectations and industry greed

1:29:40 LEGAL or BRIBERY or LOOPHOLE?

1:32:43 CIERTO TEQUILA RESERVE NOM1146

1:35:30 BAGAZO fermentationHosted & Produced by

Michael Giambrone & Kyler Fleming

Special thank you to Ryan McGinnis