Today on the show we talk Ilias Mastrogiannis, owner and distiller of Mastogiannis Distillery that makes Ouzo, Grappa and Honey Grappa  in Washington State.
It's the Bartender Journey Podcast No. 247! Listen with the audio player above, or subscribe onApple Podcasts,  Android or  Stitcher Radio.
From our Interview
  • ​Ilias was born and raised in Greece and was introduced to hospitality by his father, a winemaker
  • Host of the Distillers' Podcast
  • Ouzo's history is began as grappa with anise seed added then evolved to wine and brandy

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Beyond the Bar 
Sponsored by Woodford Reserve and hosted by our friend, Walter Easterbrook* 

Featured Speakers included
Tom Summers, Financial Life Coach
Natalie Freihon, and
​Lynnette Marrero, co-founder of Speed Rack
.
The series will continue as small sessions of about a dozen bartenders will get to interact with experts in Finance, Branding, PR, Wellness and more. 

If you are in the NYC area and want to know more, please send us an email. 

*Walter's company is the Bowery Collective that hosts different events such as Whiskey Washback and  Arte Agave.  Visit our Events Page to keep up to date on these and upcoming events!

Book of the Week
Road Soda - Recipes and Techniques for Making Great Drinks Anywhere by Kara Newman.
​This is a fun little book about making drinks in Planes, Trains and Hotel Rooms, or wherever you might be.

​Every year TOTC runs a competition to determine the official drink of the year for Tales. There is a cash price. They award the prize at the yearly Toast to Tales which is the official kick off of the event. This year the theme is the French 75. Enter here.
Cocktail of the Week
El Diablo
1½ oz. reposado tequila
½ oz. crème de cassis
½ oz. fresh lime juice
2–3 oz. ginger beer
Toast of the Week
Laugh and the world laughs with you.
Weep and the world laughs at you.
This weeks' show is sponsored by Shaker and Spoon Cocktail Club.
Every month you'll get a box of ingredients to make 4 drinks each of  3 great craft cocktails.
Each box features  original recipes sourced from awesome bartenders all around the US like our friends Cocktail Guru Jonathan Pogash (the Cocktail Guru) Pam "Wiz, Wiznitzer (Seamstress) and Sother Teague, (Amor y Amargo)
The next box is the Rum Wild box. Order by March 31 and use the code “BARTENDERto SAVE $20! 
Thank you for you for listening to the Podcast and reading our Blog!
If this show has helped you out, entertained you, informed you, please consider supporting Bartender Journey with a small monthly pledge to our 
Patreon Campaign and follow us on Instagram @BartenderJourney and Twitter @BarKeepTips.
 
This week's episode features a chat with Adam Seger, Chef Bartender/Corporate Sommelier at iPic Theaters and TUCK Hospitality Group.  
If you're in NYC, go to the SouthStreet Seaport, visit the iPic Theater and upstairs behind the sliding bookshelf is the secret room known as the Tuck Room. 
Adam and I chat about things from cocktails on draft to wine knowledge for Bartenders.
Book of the Week

Adam Seger recommends Kevin Zraly’s Windows on the World Complete Wine Course
It's the Bartender Journey Podcast No. 246! Listen with the audio player on this page, or subscribe onApple Podcasts,  Android or  Stitcher Radio.
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Also on this week's episode
"I'll Take Manhattans" Seminar with Dale DeGroff sponsored by Woodford Reserve
Dale used the Woodford Reserve Rye to make a batch of Manhattans, but without bitters.  We each had 5 small portions of the Manhattan in front of us, and 5 small cups of 5 different bitters. We went through and smelled each of the bitters and added a couple drops of each to our Manhattan’s.  Then we tasted through them all and talked about what we all smelled and tasted. You’d be amazed how different each of these tasted! The Angostura Aromatic bitters were first, and actually, of the five, they were the least bitter, which interestingly made that Manhattan seem to be the sweetest.  Just as sour balances the sweet in a Daiquiri or Margarita, bitter works in a similar manner.
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Dale’s point in all this was to show you don’t have to use a lot of ingredients or obscure ingredients; just put the right ingredients in your cocktails.

Cocktail of the Week
Manhattan Experiment.  

Try this experiment:  Make a batch of Manhattans with no bitters - you can do 2:1 whiskey of your choice, use 2 parts of that Woodford Reserve Rye or other whiskey.  
1 part red vermouth.  
(Or you can do as Dale did for us:  4 parts Rye, 1.5 part Dolin red vermouth and .75 Dolin white vermouth).

Stir with ice until very cold.  Then strain it into 4 glasses. Add one type of bitters to the first 2, and a different to the second 2.  Then do 2 different garnishes. Cherry and Orange twists are the most popular. I happen to love my Manhattan with a lemon twist.  Of course expressing the oils from the citrus is key. Using a Y-peeler is the best way to make a twist where you can express the oils really well over the top of the drink.  

Use the Y-peeler to cut your twist.  Myself and many other bartenders cut twists to order for freshness.  Put it between your thumb and index finger and pinch it slowly to spray the oils into the drink.  If you want a fun party trick - hold a match or lighter and express the oils through the flame. It flares up for a second like a magic trick.  If you do this over your drink it will of course give a different flavor. Dale DeGroff revived that trick in the 1980’s when he was running the bar program at the Rainbow Room.  It was reportedly invented by bartender Pepe Ruiz in Beverly Hills for the Flame of Love cocktail created for Dean Martin.
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The point of all this is to show how one small change to a cocktail can make a big difference.  I think it also points out just how important every single ingredient is to the final drink.

Toast of the Week

Don’t walk in front of me,
I may not follow.
Don’t walk behind me
I may not lead.
Walk beside me
And just be my friend.
 
Happy St. Patrick’s Day!  St Paddy’s on a Saturday! Double trouble.  If you are working, please keep your guests in line and encourage good choices! 

Consider taking the T.I.P.S. course.  It’s about responsible serving.  There are live classes around the country, but you can do it online at tipsalcohol.com  Its only $40.
It's the Bartender Journey Podcast #245! Listen with the audio player on this page, or subscribe  on  Apple Podcasts,  Android or  Stitcher Radio.
Let’s talk Irish Whiskey!  The first thing to know about Irish Whiskey is that it is spelled with the “e”, as is generally done for American whiskeys.  
Pro-tip for spelling 
  • Countries that have E's in their names (UnitEd StatEs and IrEland) tend to spell it whiskEy (plural whiskeys)
  • Countries without E's in their names (Canada, Scotland, and Japan) spell it whisky (plural whiskies)
Cocktail of the Week
Irish Coffee
  • 1 ½ oz Irish Whiskey
  • 4 oz Strong Black Coffee
  • Lightly Whipped Heavy Cream
  • Freshly Grated Nutmeg



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Photo credit: Bartender Pietro Filipponi at (where else) The Dead Rabbit, NYC
Teeling Irish Whiskey - Interview with Stephen Teeling
Hazel chats with Stephen Teeling about the growing category of Irish whiskey, how it helps to introduce whiskey to first timers and how Teeling challenges your ideas of Irish whiskey after an industry event at Blacktail in NYC

Fun Teeling Whiskey Facts: 
  • March 2015 opened the first new distillery in Dublin in over 125 years
  • All products are 92 Proof
  • The Teeling Trinity is Small Batch, Single Grain and Single Malt
  • Teeling Small Batch - 50 casks for each run and married with rum barrel for an extra 6 months
  • Single Grain - maize based and fully matured in California Red wine and Cabernet Sauvignon in French oak barrels
  • Single Malt - aka "Teeling Madness" that is finished in FIVE (!) wine casks including Sherry, Port Madeira, White Burgundy and Cabernet Sauvignon
  • Distillery is open year round with the exception of two days (Christmas and the day AFTER Christmas)
  • Join us this St. Paddy's Day with Teeling in NYC! Free RSVP to Teeling St Patrick's Day party!​​


*Full disclosure: Hazel happens to love Irish whiskey.*
Our Sponsor this week is Shaker and Spoon Cocktail Club. March's box was “Kiss Me I’m Whiskey!” for St. Patrick’s day. Hazel hosted a cocktail party with that box with some non-bartender friends (!) and also as a Facebook Live event.

Check out the videos on the
Bartender Journey FB page.  

Use coupon code “BARTENDER” at Shaker and Spoon Cocktail Club for $20 off!
Book of the Week:
The Whiskeys of Ireland



Toast of the Week:
May the leprechauns be near you,
to spread luck along the way,
And may all the Irish angels smile upon you
On St. Patrick’s Day
 
On the podcast this week, we talk with Eric Kozlik from the Modern Bar Cart Podcast and Embitterment Bitters.

Eric’s podcast is interesting and well researched. We discuss bitters and the effect that hobbyist Bartenders are having on the cocktail industry as a whole.
It's the Bartender Journey Podcast #244! Listen with the audio player on this page, or subscribe  on  Apple Podcasts,  Android or  Stitcher Radio.

Hazel is doing a FB live cocktail party using the Shaker and Spoon Cocktail Club’s “Kiss Me, I’m Whiskey” box.  So I hope you’ll tune in for the fun and check out the live event on our FB page. It’s Sunday March 11, 2018 at 5pm Eastern, please join in and make yourself a drink and help support the show! The bigger the numbers, the better when we go pitch this to potential sponsors! More details on our Facebook page.

Cocktail of the Week:
Snow Globe Mandarin Margarita
  • 2 oz Patron Silver
  • ¾ oz Grand Marnier
  • ¾ oz Lime Juice
  • ½ oz Mandarin Orange Juice
  • ½ - ¾ oz Simple Syrup
  • 4 drops Orange Bitters
  • 8 drops Sea Salt Saline Solution
Shake and serve up.


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Last year I was honored to be chosen to take a trip to visit the Patron Hacienda.  That’s a trip that USBG members can apply for. You can hear all about that trip on show #202, (web site link), or look back in the podcast feed for the show titled Hacienda Patrón - Tequila from Farm to Glass (Apple podcast link).  I hope you’ll check that show out if you haven’t already.  There’s lots of great info in that show about how tequila is produced.
Eric Kozlik sent over a coupon code for our listeners - if you’d like to order some of the Embitterment Bitters use the code BARTENDERJOURNEY (all one word, not case sensitive), for 15% off your order.  That’s at modernbarcart.com.

If you’d like to support this show, please check out our Patreon campaign.  All the info is at bartenderjourney.net/Patreon

Toast of the Week:
You are bound by nothing.
 
This week on the show we talk with Mr. Philip Duff, who is among other things, director of education for Tales of the Cocktail.

We continue to talk about TOTC, as the deal officially closed ast week, (Mid February 2018) - Gary Solomon Jr. of the Solomon Group and , Neal Bodenheimer of Cure and Cane & Table have taken over leadership of Tales.
Listen to The  Bartender Journey Podcast #243 with the audio player above, or wherever you get your podcasts.
(If you haven't already listen to our Episode No. 241 where we speak with Gary Solomon and Neal Bodenheimer.)

l want to thank some great people that chose to help support this podcast. As I mentioned on the previous episode, my family suffered a devastating loss recently. Things are pretty complicated right now…I have a special needs son, and all of a sudden there is one less parent to take care of him, so I wont be returning to my Bartending gig for awhile.

I kicked off a Patreon campaign to help support this show.

​I want to thank Zeke from Chicago, Ryan, PM - Pooch. Also, our friend David Eden-Sangwell from the Bartender HQ podcast, Dylan, Hazel and the Gnarly Gnome from the Cincy Brewcast, a podcast about the Cincinnati craft beer scene.  And I also want to thank Dean and Leonardo for helping out.

If you’d like to support this podcast, go to bartenderjourney.net/patreon, where you can hear the previous episode, with more details and find a link to the Patreon campaign.

Tales on Tour will be in Edinburgh Scotland April 7-10, 2018. Tickets are on sale now.
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Cocktail of the Week:  Upside Down Martini

St-Germain brand ambassador Marlo Gamora turned me on to this drink. Its an upside down martini with a splash of St-Germain.
  • 2 oz of a good quality Dry Vermouth (fresh)
  • 1 oz Gin
  • ¼ St-Germain Eldeflower Liqueur
  • Lemon Twist
Delicious and low ABV.

Book of the Week:

How to Drink French Fluently: A Guide to Joie de Vivre with St-Germain Cocktails

Toast of the Week:

I wish you all the joy you can wish.

This week's episode is brought to you by Shaker and Spoon.
Visit their site shakerandspoon.com and use our discount code 'BARTENDER' for $20 off. Sign up by March 2nd to receive their new Kiss Me, I'm Whiskey box. 

 
Hello.

First, Thank You for listening to the Bartender Journey Podcast and joining me every week as I chat with industry experts about bartending culture and spirits.

You may have noticed that there hasn't been a podcast episode for a few weeks or blog posts. Life happens and instead of posting about it here, I decided to have some real talk with you, my listeners, on the podcast episode.

Please listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. 

Join us next week as we resume our regular schedule featuring an interview with Industry Expert, Philip Duff.

Also, it would mean a lot if you could take a moment to visit our Patreon Page and consider supporting Bartender Journey with a monthly pledge.
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  • As you probably know, Tales of the Cocktail is one of, if not the, biggest and most important cocktail conferences in the world. Tales is going through a transition. After much controversy, which we wont rehash, but reported on extensively first in episode #203, Tales is in the process of being reorganized as the Tunermans are selling their shares.
  • This week we will talk to the two gentlemen that are in the process of purchasing those shares and will take over management, Gary Soloman and Neal Bodenheimer. We’ll hear about their plans for Tales.
  • We spoke to Neal at Tales 2016 in episode #182.
Listen to Bartender Journey Podcast No. 241 by clicking on the player on this page or subscribe in Apple Podcasts, Android or Stitcher Radio.
  • And next week we’ll continue the conversation about what is being called “Tales 2.0” with Mr. Philip Duff.  We hope you are subscribed so that you get the new episodes as soon as they become available, downloaded directly to your phone. For free!
Cocktail of the Week:
Sazerac – The official cocktail of New Orleans as proclaimed by the Louisiana House of Representatives in a 62-33 vote in 2008.
  • We’ll use David Wondrich’s recipe from his great Esquire Drinks
  • 2 ½ oz Rye Whiskey.
  • 3 drops Peychaud’s Bitters
  • Dash Angostura Aromatic Bitters
  • Cube of Sugar
  • Absinthe rinse
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Sazerac Cocktial
Method:
  • Muddle the sugar cube with a few drops of water and the bitters. Add the whiskey. Stir well with ice.
  • Put a little Absinthe in an Old Fashioned glass. Roll it around and discard (or drink!) Strain Cocktail into the glass. This drink is unusual in that it’s served in an Old Fashioned glass without ice.
  • Express the oils from a lemon twist over the drink and drop twist into the glass.
 
  • This is of course a variation on an Old Fashioned.
  • We spoke extensively about the Sazerac cocktail with Elizabeth Pearce, Drinks Historian and author of The French Quarter Drinking Companion way back in episode #132
  • Please follow us on IG at Bartender Journey.  Also. visit our web site at bartenderjourney.net. You can find the show notes and lots of other resources there. Please consider visiting our Tip Cup page and help support this show. If this show has helped you out at all, entertained you or just kept you company, please go to bartenderjourney.net/tipcup and leave a little something to help support this show.
  • We are going to have to figure out how to pay for the trip down to Tales this year…you know I did some work for them for 3 years, recording seminars and producing another podcast for the Tales 365 members, but our arrangement has come to an end. I always get great content for the show at Tales – last year I think we got 4 show’s worth of great material.
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Neal Bodenheimer
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Gary Soloman
 
PictureTri-State Speed Rack
Speed Rack is an all female competition created BY female bartenders FOR female bartenders.
Now in its 7th season, Tri-State Regional took place at the Melrose Ballroom in Queens, NY on Sunday, January 7, 2018.











​​Fast Facts about Speed Rack 
  • Founded in 2011 by Ivy Mix  and Lynnette Marrero to shine a spotlight on female mixologists in a male dominated industry
  • Monies are donated for breast cancer research, education, and prevention.
  • Currently in its 7th season, Speed Rack has more than $700,000 to date
  • Bartenders are chosen from applications received in 8 regions
  • ​​More than just a competition, Speed Rack has created a female nationwide network

Listen to Bartender Journey Podcast No. 240 by clicking above or subscribe in Apple Podcasts, Android or Stitcher Radio.
Fun fact: The competition's name is a play on words, both professionally and biologically. We'll let you figure it out.
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Tri-State Competitors and their Home Bars
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Speed Rack Co-Founders Lynette Marrero and Ivy Mix Photo Credit: Thirsty
The Bartender Journey Team was fortunate enough to volunteer and attend for the first time. (Volunteer Team was led by USBGNY Treasurer, Dawn Heidemann who bartends at NoMad)
We really encourage you to attend, volunteer or enter the competition yourself.

It is such a fun time, like a rock concert for Bartenders
PictureDJ Cherish the Luv
Speaking of concert, this Tri-State event featured DJ Cherish the Luv, herself a Cancer survivor, rocking the tunes as guests enjoyed cocktails and product samples on tables throughout the venue.

Format: In each city, 8 ladies are chosen to compete in the semi-final. Round robin, the ladies go on stage two at a time in 4 heats. There are 4 that move on, and again they compete 2 at a time until there are
​2 left for the final.


The competitors are given a list of drinks "to know" ahead of time. 4 judges then call out what drink they would like to have with any additional requests. So it can be by drink name or "a low ABV drink using [insert name of spirit and brand]".

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The  Tri-State Judges were​
  • Julie Reiner, Owner of Clover Club and Leyenda in Brooklyn
  • Colin Asare-Appiah, Senior Portfolio Ambassador, Bacardi
  • Lacy Hawkins, Speed Rack Season 5 Winner
  • Natalie Freihon, Managing Partner, The Fat Radish

​The judges and two bars were set up on stage and the four drinks (along with the sponsoring brands) requested were featured on jumbo screens. 

Judging factors include taste, timing, technique, presentation, etc. 

PictureWinner, Winner Photo by Jena Lane
Our friend Becca Pesce, bartender at Dead Rabbit, Angel's Envy Whiskey Guardian, USBGNY member and one of Hazel's "Whiskey Sisters" went up against  Samantha Casuga, also of Dead Rabbit and won. However, she dropped  against Haley Traub of Dutch Kills.

​Final Round: Celeste “Lucky” Dittanmo of Whistle & Tins competed against Haley Traub who ultimately won and will  head to the Finals  Chicago.

Competitions Completed
  • California
  • Northwest: Winner Lydia McLuen - Bar Casa Vale
  • Midwest
  • Tri-State
GET INVOLVED!
ENTER as a competitor, VOLUNTEER to help out or ATTEND with your friends by clicking on the links below
Important Speed Rack Upcoming Dates  Tickets are only  $25 (or $30 at the door), 100% of which goes to 9 different Breast Cancer charities
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​Cocktail of the Week
For Dry January, our friend, Mimi Burnham, Guest on Bartender Journey No. 161 made a delicious nonalcoholic punch with Perfect Puree ingredients. Perfect Puree makes great pureed products, mostly fruit, which are awesome in cocktails.

If you'd like frozen samples sent to you, click
"Samples Please!" .

"January Punch" by Mimi Burnham
(Makes ~3.5 Liters of Punch)
  • 40 oz Water 
  • 7 Rosehip Tea bags (Onno Behrends Brand) 
  • 24 oz The Perfect Puree Prickly Pear 
  • 18 oz Ginger Beer
  • 16 oz seltzer 
  • 12 oz pure Acai Juice 
  • 5 oz lemon juice 
  • 3 oz grapefruit juice 
  • 3 tablespoons Sorghum Syrup
Allow tea bags to steep for 40 minutes.  Squeeze tea bags, and discard. 
Combine lemon juice and sorghum syrup and shake well to thoroughly blend. 
Add all ingredients, except for the Ginger beer & seltzer, to a punch bowl and stir to blend. 
Add seltzer and ginger beer, and gently stir as to keep some bubbles. 
Add ice to chill the punch; 
Make an ice ring with rosemary, lemon wheels and fresh cranberries. The aromatics from the ice ring further enhance the punch. 

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.For complimentary samples from Perfect Puree click "Samples Please!"
(Food service professionals only).
Book of the Week
As part of the Speed Rack theme, we chose a book from one of the Tri-State Judges - Julie Reiner.

Our Book of the Week is 
The Craft Cocktail Party: Delicious Drinks for Every Occasion is our Book of the Week.

Julie was a guest on our show from a previous Tales of the Cocktail interview.
​Toast of the Week:
Here’s to God’s first thought, “Man”!
Here’s to God’s second thought, “Woman”!
Second thoughts are always best,
So here’s to Woman!