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First Aired - 10/17/2012 04:00PM
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This week on The Speakeasy, Damon gets to chat about his favorite spirit in the world - Fernet-Branca! He's joined in studio by Jennifer Corrao, brand ambassador for Fratelli Branca, a distillery that produces Fernet-Branca, Branca Menta, Carpano Antica and more. Learn all about the bitter digestif that has picked up in popularity over the past few years - especially amongst bartenders and service industry professionals. What makes the recipe so special? What are bartenders doing with Fernet-Branca in cocktail recipes? Get the inside scoop on what some people call This program was sponsored by S. Wallace Edwards & Sons.
"Not only does [Fernet-Branca] aid with digestion, it helps relax the body as a whole." [7:15]
"Anytime you use ingredients from nature - herbs, roots, spice, etc - it will be better appreciated by the body." [8:20]
--Jennifer Corrao on The Speakeasy
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First Aired - 08/22/2012 04:00PM
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On an informative and conversational episode of The Speakeasy, Damon Boelte is joined by friend and fellow bartender Aaron Polsky or Neta and Amor & Amargo. Damon and Aaron talk shop and discuss classic cocktail variations and the use of lower ABV spirits including Soju and Sherry. How can cocktails and food live in harmony? What does it mean to mess around with classic cocktail formats? Tune in for a great conversation on interesting drinks, customized bars and innovative bartending. This program was sponsored by Heritage Meat Shop.
"At Neta it's important for us to create drinks that go with food. The great thing about Soju is that its a distillate that has 25% alcohol. You can make cocktails [with Soju] that are significantly lower in ABV and go better with food."
"If you're a bar - stand behind what you are and what you do!"
"Nobody knows the drinks better than the bar staff and nobody knows the food better than the chef. Why not work very closely together to make that ideal relationship between the two?"
--bartender Aaron Polsky on The Speakeasy
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First Aired - 04/04/2012 04:00PM
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This week on The Speakeasy, Damon Boelte catches up with Matt Carr and Tom O'Neil of Betto with Johnny Gaffney of Kanon Vodka. Tune in as they celebrate the arrival of spring with a lively discussion on amaros, grappas and delicious refreshing cocktails that can be made with either. Learn how having a bar in a restaurant is convenient when it comes to ingredients and why there's nothing wrong with a bull shot here and there. Also find out more about Kanon Vodka and their single distilled process. This program was sponsored by Hearst Ranch.
"A little beef stock in a breakfast drink is always good."
--bartedner Matt Carr on The Speakeasy
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Betto NYC (16:41)
Tags:
spring cocktails, Matt Carr, Betto, Tom O'Neil, meat stock, bull shots, home made syrups, Jason Denton, Amaro, Grappa, Pimms #3, Winter Pimms, Pimms cup, cocktails, mixology, bartending, Bison Grass vodka, apricot bitters, customer service,Kanon Vodka (13:26)
Tags:
Hearst Ranch, Johnny Gaffney, Kanon Vodka, once distilled, wheat, rye, vodka stigmas, tasting notes, small batch liquor, brunch drinks, egg whites,To comment on this episode click here. There are currently Comments
