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When it comes to cocktails, Dale DeGroff is literally king. Dale (aka King Cocktail) is the author of the award-winning "The Craft of The Cocktail" and "The Essential Cocktail" (Random House). Dale is most famous for having worked and managed the bars at New York's famous Rainbow Room. Dale was awarded the James Beard Wine & Spirits Professional Award in 2009, and the The Best Bar Mentor at Tales of the Cocktail 2010. He is a partner of Beverage Alcohol Resource (BAR), a partnership of six of the world's leading spirits and cocktails authorities who provide training and credentialing in distilled spirits and mixology. Dale is also the founding president of The Museum of the American Cocktail in New Orleans. Dale's most recent endeavor is his new Pimento Aromatic Bitters, a product he developed with renowned absinthe distiller Ted Breaux. Tune in for a lively discussion with Dale and host Joe Campanale on today's episode of In the Drink

"The art and craft of creating really good tasting drinks for in excess of 300 people over and over several hundred times a day has really been mastered." [03:00]

"It's challenging for young distillers to find ways to bring production costs down but I'm sure that will happen. if you look at the great spirits of the world - they're available in the marketplace for a third of what these artisanal spirits are sold for." [29:00]

"There are five basic sauces in the culinary world and we have our 5 basic sauces for the bar world too." [33:00]

--Dale DeGroff on In the Drink


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This week on Eating Disorder Spyro and guest co-host St. John Frizell of Fort Defiance in Red Hook take on the age old topic of the bartender. The role is one that can be mentally and physically taxing, and is often responsible for making or breaking a night out. The guys bring on two pro New York bartenders, Olufemi Akiwumi-Assani and Kevin Ang, to talk about the job behind the scenes and why they take their craft so seriously. Join the crew as they navigate the science of a great drink, hilarious (puke) stories, and an in-depth description of the worst customers. This program was sponsored by Roberta's.

"With crafting cocktails, there's very few parts that go into it that make a simple cocktail, a classic cocktail very, very good. But with these things, they all have to be regimented, they all have to be treated seriously so you have consistency and results. Jiggers are important." [8:19]

-- Kevin Ang on Eating Disorder

"As bartenders, we're reverse babysitters. We watch them come in as normal people and then we turn them into children as they go home." [29:07]

-- Olufemi Ariwumi-Assani


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What spirit were the Three Musketeers drinking back in the 17th century? Armagnac! On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by David Lincoln Ross, a food writer and armagnac expert. Learn about the ancient roots of the spirit in Egypt, and the differences between cognac and armagnac. Learn about the regional grapes used to make traditional armagnacs, and the importance of oak from the Mon Lunzon forest in the aging process. How does one choose a bottle of armagnac? Learn about the different characteristics of armagnac that can be used to determine what quality spirit to buy. How does armagnac pair with food? Learn about the culinary landscape of Gascony, France, and how armagnac plays a significant role in its food culture. This program has been brought to you by Cain Vineyard & Winery.

"Cognac, in the most simple terms, is distilled twice. It yields a more refined spirit with a higher level of alcohol when it comes out of the still. It's called double distillation. Armagnac has a simpler or continuous distillation process so the spirit that comes out after the distillation process is at a lower proof, but because it has only been distilled once, it has a more fragrant and flavorful result." [6:40]

-- David Lincoln Ross on A Taste of the Past


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