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LIVE 6:30 - 7pm EST

The Speakeasy - Episode 1 - Brian Miller

First Aired - 01/12/2011 03:00PM
Download MP3 (Full Episode)

Hosted By

The Speakeasy: Brian Miller Introduction (13:35)

Tags:

Heritage Radio Network, Hearst Ranch, The Speakeasy, Damon Boelte, Brian Miller, bartender at Death & Co, originally from Seattle, worked at Grove on Bleeker and Grove, Brian started as a food runner, became friends with bartender Steve Ginsberg, Brian moved to Death & Co, Pegu Club, Audrey Saunders, taught Brian about cocktails, Jerry Banks, Juniper Suite, Dale DeGroff, Murray Stenson, more people are getting into cocktail culture, quality of cocktails has improved, knowledge is easier to come across, some people don't respect service industry jobs as careers, Phil Ward, Eben Freeman, making people feel comfortable is a skill, at the end of the day people want to have a good time, opening staff of Pegu Club was an all star team,

The Tiki Cocktail Renaissance (23:15)

Tags:

Death & Company has been Brian's best experience behind a bar, Phil Ward, Joaquin Simo, changing the cocktail world one day at a time, Imbibe magazine, good cocktails to make with real moonshine, A Classic Old Fashioned, let the moonshine shine!, you might want to dilute it a little bit, Tiki culture, Tiki drinks, people are just starting to regain respect for these drinks, what one rum can't do three can, The Zombie is one of the more complex drinks out there, pairing Indian food with Tiki drinks, Sippin Safari, it can be intimidating to make a tiki cocktail, Painkiller, The Black Pearl, tiki was the last original cocktail movement in the United States, origin of cocktails, 19th century, Trader Vic, Robert Vermeire, some people think advanced cocktails are too difficult to make, Queens Park Swizzle, Milk & Honey, Martin Cate, Beachbum Berry, modern recipes, Europe is so much farther ahead in Tiki culture than the US, Negroni with rum, The Kingston Negroni, The East India Trading Company, Harry Johnson, just because you can make great drinks doesn't mean you can be a good bar owner, active service in bartending,

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