Bartender at Large

This week we are joined by Ivy Mix (co-founder of Speed Rack, and Tales of the Cocktail: Bartender of the Year 2015) to discuss her new book, Spirits of Latin America: A Celebratio...

Part two of our episode with Yael Vengroff, Tales of the Cocktail: Bartender of the Year 2018, and beverage director of Spare Room, Genghis Cohen, Mountaineering Club, and Cross Ey...

Since so many bartenders are creatures of the night with predictable nocturnal habits, the Covid shutdown has really thrown us for a loop. Due to the fact, that for years we have ...

This week we are thrilled to be joined by the James Beard award-winning author, Brad Thomas Parsons, to discuss his latest book, Last Call: Bartenders on Their Final Drink and th...

With the information regarding the Covid-19 shutdown changing from day to day, we decided to link up with Houston bar mogul, Bobby Heugel, so that he could help us decipher what th...

Vodka tends to be a very misunderstood spirit in the modern craft cocktail movement. In the past, we have done episodes on every spirit you can imagine from scotch to tequila from ...

With the world currently reeling from the effects of coronavirus, the repercussions are so disorienting that they are leaving most of us in a state of not knowing what to expect ne...

We finally decided to turn the tables on the host of the show, Erick Castro, and have him answers some questions for once. After allowing him to interview guests for nearly 200 epi...

With more and more bars are understanding sustainability as a good practice in regards to the environment, many bartenders are beginning to realize that it is good business as well...

Welcome back for part two of our interview with famed author and bartender Jim Meehan.   Learn More: Jim Meehan https://www.mixographyinc.com/about.html   Banks 5 Rum https://www....

This week we are joined by famed author and bartender Jim Meehan for an extra special two part episode. Even in today's high-stakes cocktail world, it can be hard to find anyone in...

As bartenders & industry professionals, we work with flavor on a near constant basis, yet so much of what we know about it is based on superstition & conventional wisdom as opposed...