In this episode, we interview Tory Pratt, founder of Pratt Standard Cocktail Co. Some of the things we discuss include: How a childhood spent in and around the catering industry gave Tory the inspiration to start her own company and taught her to approach cocktails from a culinary perspective. What it means to get back to the true roots of a traditional cocktail ingredient, and why it sometimes takes 47 test batches until you’re happy with the end result. The intricacies of sourcing ingredients like exotic Kola nuts and Turkish Pomegranates How Tory built her business from a kitchen concept to brand being sold in 14 States and Partnering with Whole Foods. Strategies for re-branding a line of existing products. Equipment you need and mistakes to avoid when you’re making syrups in your own home kitchen And much, much more.
In this episode, we answer user submitted questions about spirits and cocktails. Specifically, the topics we cover include: Why moonshine is illegal, and also why legal distillers can sell products called "moonshine" The difference between the dry shake and reverse dry shake method for creating egg white cocktails How to create your own house made orgeat and falernum with an eye toward shelf stability And a cocktail challenge involving the state of New York and a visiting family contingent from Italy Submit your mailbag questions to email@example.com, and maybe your query will be featured on a future mailbag episode!
In this fun chat with author and bartender Shannon Mustipher, some of the topics we discuss include: How Shannon shifted her passion for art from the canvas to the bar What cocktails and great coffee and lattes have in common What it looks like to go from designing a simple brunch menu to an entire cocktail program featuring over 50 rums The discipline, sacrifice, and passion required to assemble a book that contributes meaningfully to the Tiki discussion How to think about Tiki as a “modern” cocktail genre What to drink in Cuba with actress and philanthropist Rosie Perez And much, much more Shannon’s book, Tiki: Modern Tropical Cocktails, can be purchased online, or by visiting your local bookseller and requesting that they carry it. Personally, I love how this book is organized, and I love the photography that accompanies the cocktail recipes - each picture really whets your appetite and inspires you to spend time on the presentation of the drink. So please, if you’re in the market for a good read and some awesome recipes, grab your copy today.
In this inspiring conversation with Chase Babcock of Saint Benevolence Rum, some of the topics we explore include: How Chase’s childhood visits to Haiti - the poorest country in the Western Hemisphere - inspired him to create a rum brand that could enhance and catalyze the great charitable work his father began doing in Haiti back in the early 2000s. What it takes to source and import rum that tells a story and inspires bartenders to make great cocktails. The legacy that Clairin has in Haiti as essentially a family moonshining tradition, and why this open fermented rustic agricole product is making a huge splash in the spirits industry today What different sugar cane varietals can bring to the clairin making process Why Chase and his dad Calvin publish their tax returns on the internet How to order rum like Ernest Hemingway at a Parisian cafe And much, much more During this conversation at Tales of the Cocktail 2019, we taste through Saint Benevolence’s two keystone or flagship products: their five year aged caribbean rum, and their clairin, which is just now hitting the market in Florida, California, and Louisiana, so if you’re based in one of those states, be sure to request Saint Benevolence next time you visit your favorite bar or liquor store.
In this episode, we chat with Ethan Hall, Russell Garing, and Eric Holtzman of the Modern Bar Cart Team to learn about their first-time experiences at Tales of the Cocktail, a yearly hospitality industry summit centered around mixed drinks. Some of the topics we discuss include: How Tales of the Cocktail is structured, including seminars, tasting rooms, brand activations, and other local events The types of people who might be interested in attending this legendary hospitality industry summit Our favorite highlights from the first few days of the 2019 event, including luxury spirits, oysters, and even Champagne sabering An inside look at some of the educational seminars we attended And much, much more