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First Aired - 06/23/2009 06:30PM
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Erica sits down with head mixologist of Back Forty, Michael Cecconi, to cover top shelf drink concepts and seasonal concoctions.
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Meet the Mixologist: Michael Cecconi (10:13)
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mixology, Back Forty, strawberries, mixology revolution, using savory ingredients and seasonality, Savoy, earth-to-table movement, pairing cocktails with courses, Michael's mixology career, mixology and cooking taken seriously as creative professions, cooking has gained legitimization as intellectual pursuit, any ingredient is a valid ingredient to use for cocktails, Michael Cecconi,Why We Drink (9:12)
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evolving concept of bar menu, The Red and The Black Cocktail, strawberries and black pepper, mistermojito.com, recipe, spiced rim, why do we drink?, we don't drink just to get drunk, we drink for the taste, vodka lacking in flavor, struggle to get consumers to try new dishes and drinks,The $15-$20 Cocktail Phenomenon (10:00)
Tags:
cocktail price leaps, cocktails always go up in price according to inflation, basic cost of cocktail ingredients stays the same, wealth of city accounts for price of products, immense care put into each cocktail, cocktail price increases disproportionately to increase in ingredient prices, vodka as neutral base for infusing, beet cocktail,To comment on this episode click here. There are currently Comments
First Aired - 01/30/2013 10:00AM
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Absinthe, oysters and an old fashioned atmosphere can all be found at one of our favorite cocktail bars in Brooklyn, Maison Premiere. Head bartender Maxwell Britten is this week's guest on "In the Drink" with Joe Campanale, and you may not be able to tell from the radio interview but he's dressed to the 9's. Tune in and find out the New Orleans/Parisian influences behind Maison Premiere and why style and appearance is such an important part of what they do. Joe and Maxwell taste some absinthe on-air and talk shop about running a bar, maintaining a standard of quality and remembering years past. This program was sponsored by Whole Foods Market.
"[Maison Premiere] is a composite of New Orleans, Paris and New York. It's definitely inspired by days gone by." [03:05]
"It's not an act - we're very sincere about what we're trying to do. Our whole lifestyle and the way we present ourselves and our product is very dear to our heart." [06:00]
--Maxwell Britten of Maison Premiere on In the Drink
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First Aired - 05/06/2013 11:00AM
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We're gearing up for the Manhattan Cocktail Classic, and today we check in with bartender extraordinaire Jason Littrell of The Jaywalk and Analog. Jason has bartended at some of the best spots in NYC including Death & Co and Dram, and gives some insight into how he got started in the business and what he's working on now. Find out what's in store for his Single Malt Tour in Williamsburg and what advice he has for first-timers at the Manhattan Cocktail Classic. This program was sponsored by Rt 11 Potato Chips.
"The reason I'm a bartender is because I was a sucky drummer" [2:45]
"The concept of complex being better is on its way out. People are focusing more and more on service rather than being obnoxiously creative." [7:45]
--Jason Littrell of The Jaywalk and Analog on HeritageRadioNetwork.org
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