On this episode, Damian Cole sits down with Jamie Lewis and Drew Fleming from Kiki Lounge — the award-winning bar bringing tropical escapism to the windswept Isle of Man. The pair share how a pandemic pivot turned a small-island nightclub into one of the UK’s most talked-about cocktail destinations, and why they chose to drop the word tiki in favour of something more authentic and inclusive.

They talk origin stories, supply-chain nightmares, and the creative freedom that comes with isolation. With only 80 thousand residents and every delivery arriving by boat, Kiki’s team have learned to plan months ahead, reuse everything, and turn scarcity into a design principle. From fermenting pineapple trim into milk punch to developing house “super-juice” for consistency, they prove sustainability can be both pragmatic and profitable.

Jamie traces his path from McDonald’s in Sheffield to running Bath & Bottle and opening his first pop-up in a hotel basement. Drew recalls starting as a 17-year-old glass-washer before discovering hospitality’s addictive rhythm and rising to co-founder. Together they explain how Kiki Lounge began mid-COVID as a one-room experiment and evolved into a purpose-built venue mixing neon, pop culture, and tongue-in-cheek tropical style.

The conversation dives deep into:

• Island hospitality: how intimacy, consistency, and humour define service in a close-knit community.
• Cultural awareness: moving beyond tiki stereotypes to celebrate joy and colour without caricature.
• Sustainability by necessity: waste-free prep, local-first sourcing, and ingredient life-cycles that make sense on a small island.
• The zine menu: an ever-changing printed magazine that educates guests (“What the **** is Kiki?”) and keeps the team inspired.
• Hospitality outside the glass: the energy, soundtrack, and sense of fun that make a night at Kiki feel like an event.

Expect plenty of stories — from trading bar tabs for furniture in the early days to guest-shifts aboard the island’s heritage steam train. They also name their dream Kiki soundtrack (Spice Girls, Anderson .Paak, Madonna), confess the most Isle-of-Man thing that’s ever happened during service, and share their picks for overrated and underrated cocktails (spoiler: flavour-blaster bubbles out, 20th Century in).

Key takeaways for bar owners and bartenders:

• You don’t need a big city to build a world-class bar; you need a clear identity.
• Sustainability works best when it’s built into the workflow, not bolted on for PR.
• Fun and professionalism can coexist — “we take what we do seriously, but not ourselves.”
• Print menus can educate, entertain, and evolve with your guests.

Why it matters:

Kiki Lounge has redefined what island hospitality can be — proving that creativity, community, and a little irony can turn 36 miles of rock in the Irish Sea into a global cocktail destination.

Connect & Follow:

• Kiki Lounge @kikis.lounge
• Jamie Lewis @jamielewislewis
• Drew Fleming @drewfleming00
• The Cocktail Academy @welovecocktails | @welovecocktailsx
• sayhello@thecocktailacademy.com

If you enjoyed this episode: share it with a hospitality friend, rate & review on Spotify or Apple Podcasts, and subscribe for weekly conversations with the bartenders, owners, and authors shaping modern cocktail culture.

Hosted on Acast. See acast.com/privacy for more information.

This week Damian is joined by Emma Janzen, an award-winning journalist and drinks writer whose byline has become a fixture in the cocktail world. What started as a happy accident — cocktail classes in Austin, Texas, and a story pitch at her local newspaper — turned into a decade-plus career exploring drinks, design, and the culture surrounding them.

Emma shares how she transitioned from multimedia work at a paper into drinks journalism, eventually becoming digital editor at Imbibe magazine before striking out on her own to focus on spirits, cocktails, and book projects. Along the way, she became a trusted collaborator for some of the biggest names in bartending, including Julia Momose (The Way of the Cocktail), Toby Maloney (The Bartender’s Manifesto), and Jim Meehan (The Bartender’s Pantry).

In this conversation we cover:

• Emma’s unconventional path into the industry — from design writing to drinks journalism.
• The cocktail classes and first visit to Tales of the Cocktail that sparked her passion.
• Lessons from seven years at Imbibe and how that shaped her perspective on drinks writing.
• Moving into co-authoring books with leading bartenders and how her role flexes from writer to editor to project manager.
• Behind the scenes of The Bartender’s Manifesto and the challenge of translating Toby Maloney’s teaching into a book format.
• Why The Bartender’s Pantry feels like a pattern interrupt in cocktail publishing — with its focus on ingredients, culture, and ethics.
• Emma’s philosophy on what makes a book worth writing (and worth reading) in an industry full of recipe collections.
• Advice for bartenders and operators thinking about writing a book — from finding your niche to doing the research, and the realities of time, money, and motivation.
• Her favourite drinks books that continue to inspire her writing and thinking.
• What styles of cocktail books she’s ready to see less of.

Emma also talks honestly about the craft of writing — how she bridges the gap between a bartender’s knowledge and what readers actually need — and why books in this space are best viewed as a service to the community.

📲 Connect with Emma: Instagram @emmajanzen

🎧 Listen to more episodes & Lock-In sessions: thecocktailacademy.com

📩 Get in touch with Damian: sayhello@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

This week on The Cocktail Academy Podcast, Damian welcomes back Tim Herlihy, co-founder of Lost Irish Whiskey, storyteller, and longtime champion of Irish hospitality.

Tim’s journey is anything but ordinary — from working on his family’s egg farm in Termonfeckin, County Louth, to becoming U.S. Ambassador for Tullamore D.E.W., and now building a modern Irish whiskey brand that celebrates the global Irish diaspora.

In this episode we cover:

• The buzz of the Irish House takeover at Tales of the Cocktail and why it marked such a powerful moment for Ireland’s bartenders, brands, and hospitality.
• Tim’s leap from farming to whiskey through the Bord Bia Fellowship and his early work with Cooley Distillery.
• Nearly a decade with Tullamore D.E.W., helping the brand grow across the U.S. and beyond.
• The spark behind Lost Irish Whiskey — how the concept of the Irish diaspora became both the story and the liquid.
• Sourcing casks from six continents, blending challenges, and the unexpected flavours that shaped the final whiskey.
• Why bottle design details like grip, cork acoustics, and visibility on the back bar were crucial to the brand’s identity.
• Insights from co-authoring From Barley to Blarney with the Dead Rabbit team, and how it influenced Tim’s approach to storytelling.
• What makes Irish pubs such enduring cultural spaces — unpretentiousness, community, and conversation.

Tim also shares his quickfire takes:

• Banished forever: Aquafaba in cocktails.
• Favourite cocktail experience: Irish Coffees at the Buena Vista Café in San Francisco.
• Best pint of Guinness in Ireland: The Palace Bar, Dublin.
• Best pint abroad: Graces Bar on 14th Street, New York City.

📩 To get in touch with Tim:

• Instagram: @lostirishtim
• Instagram (brand): @lostirishwhiskey

🎧 Listen now on Apple Podcasts, Spotify, or wherever you get your podcasts.

📩 To get in touch with Damian: sayhello@thecocktailacademy.com

📲 Follow us on Instagram @welovecocktails

Hosted on Acast. See acast.com/privacy for more information.

This week Damian is joined by Mandy Naglich, an Advanced Cicerone®, certified taster, drinks writer, and author of How to Taste. Mandy’s journey into the world of flavor started with homebrewing, where she won a gold medal at the National Homebrew Competition in 2016, and led her into the deep study of sensory science, fermentation, and tasting.

In this episode, Mandy shares:

• How she went from winning a homebrew medal to becoming an Advanced Cicerone® and certified taster.
• Why fermentation underpins so many flavors we love—from chocolate and cheese to beer, wine, and spirits.
• Her take on the crossovers between beer, wine, and cocktails, and why cocktails are leading the charge in embracing science and chemistry.
• The biggest misconceptions about tasting—and why anyone can become a better taster with practice.
• Damian’s firsthand experience of the super taster test at Tales of the Cocktail, and what our genes reveal about how we each perceive flavor differently.
• The crucial role of aroma and retronasal smell in shaping what we taste.
• How sight, texture, and expectation can make or break the drinking experience.
• Tips for building your own flavor vocabulary and why note-taking helps train your palate.
• The surprising ways memory and context shape tasting, from German Hefeweizen to holiday meals.

Mandy’s passion shines through as she shows how taste is not just biology—it’s memory, context, and practice. Whether you’re a bartender, a drinks enthusiast, or just curious about why things taste the way they do, this episode will give you tools to taste with more clarity, confidence, and joy.

👉 Follow Mandy: @drinkswithmandy

📖 Her book: How to Taste: A Guide to Discovering Flavor and Savoring Life

🎙️ Lock-In Sessions

Want more? Each episode continues in The Cocktail Academy Lock-In—exclusive, industry-focused conversations for bartenders, operators, and serious drinks fans. You can listen to Mandy’s Lock-In session and all previous extras for FREE at thecocktailacademy.com.

📩 Connect with Damian

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Facebook: @welovecocktailsx
• Email: sayhello@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

This week, we sit down with one of the most influential voices in modern drinks journalism — Noah Rothbaum, author, editor, historian, and the man behind some of the most important cocktail publications of the last 20 years.

From bringing a mystery bottle to Dale DeGroff, to co-editing The Oxford Companion to Spirits & Cocktails with David Wondrich, Noah shares his personal journey through the golden age of modern cocktail writing — and gives us a peek behind the curtain at his latest release, The Whiskey Bible.

We talk about the pivotal role of bars like Pegu Club and the Rainbow Room, how Irish whiskey fell (and rose again), and why Black Bush and Redbreast 12 still punch well above their weight.

Whether you're a bartender, bookworm, or spirits nerd — this one’s for you.

📚 About Noah Rothbaum:

Noah Rothbaum is a renowned drinks writer and editor. He is the Chief Cocktail Correspondent for Flaviar, former Managing Editor of Half Full at The Daily Beast, and founding Editor-in-Chief of Liquor.com.

He’s the author of:

• The Business of Spirits (2007)
• The Art of American Whiskey (2015)
• The Whiskey Bible (2025)
• And co-editor (with David Wondrich) of the essential Oxford Companion to Spirits and Cocktails.

He’s won multiple Tales of the Cocktail Spirited Awards, hosted the podcast Life Behind Bars, and continues to shape the way the world writes and thinks about booze.

🥃 What We Cover:

• Getting his start at Food & Wine under Pete Wells
• Early stories with Dale DeGroff and Audrey Saunders
• Why the Oxford Companion took 8 years to complete
• How The Whiskey Bible came to life — and what makes it different
• The fall and rise of Irish whiskey (spoiler: the Coffey still matters)
• Why hospitality is the trend we should never lose
• Affordable, underrated spirits you should be serving now
• And why Redbreast 12 is the ultimate convert-maker

📌 Referenced in the Episode:

• The Oxford Companion to Spirits & Cocktails
• The Art of American Whiskey
• The Whiskey Bible (Workman Publishing) - buy it here
• Life Behind Bars Podcast

📲 Connect with Noah Rothbaum:

• Instagram: @noah_rothbaum

📚 Noah’s Top 3 Books for Bartenders:

1. The Craft of the Cocktail – Dale DeGroff
2. Imbibe! – David Wondrich
3. The Oxford Companion to Spirits & Cocktails – Eds. Wondrich & Rothbaum

🔐 Want More?

Listen to the Lock-In bonus episode on www.thecocktailacademy.com — where Noah joins us for a more relaxed chat about drinks trends, undervalued spirits, and the eternal battle between snobbery and hospitality.

Hosted on Acast. See acast.com/privacy for more information.

This week I’m joined by none other than David Wondrich – cocktail historian, author, and one of the most influential voices in the modern drinks world. If you’ve ever picked up Imbibe!, mixed a punch bowl from his recipes, or thumbed through the monumental Oxford Companion to Spirits and Cocktails, you’ll know why this conversation was such a treat.

We dive into David’s journey from punk-era bass player, to English professor, to Esquire’s drinks guy, and ultimately to becoming one of the leading authorities on cocktail history. He shares stories of working alongside legends like Gary Regan, Dale DeGroff, and Sasha Petraske, and reflects on how those relationships shaped both his career and the wider cocktail revival.

David takes us behind the scenes of Imbibe!, the groundbreaking book that helped ignite the craft cocktail renaissance and explains how new technology and dogged research made it possible to reconstruct Jerry Thomas’s world. We also talk about the epic scale of The Oxford Companion to Spirits and Cocktails: curating 1,200 entries with 165 contributors, and the challenges of making a truly global reference work.

Along the way, David opens up about the art of hospitality, why history and storytelling matter just as much as specs and technique, and his excitement for his upcoming comic book history of the cocktail, due for release this September.

This one’s packed with wisdom, humour, and more than a few great bar stories.

What You’ll Learn in This Episode

• How David fell into drinks writing via Esquire magazine and ended up travelling the world covering bars and spirits.
• The origins of Imbibe! and why Jerry Thomas deserved a serious biography.
• The research process that unearthed forgotten ingredients, measurements, and recipes.
• The scale and ambition behind The Oxford Companion to Spirits and Cocktails.
• Why understanding the history and cultural context of drinks matters for bartenders today.
• The enduring importance of hospitality in an era of batched cocktails and avant-garde menus.
• A sneak peek at David’s next book a graphic novel-style history of cocktails.

Connect with David Wondrich

• Twitter: @DavidWondrich
• Books: Imbibe! | Punch | The Oxford Companion to Spirits and Cocktails

Connect with The Cocktail Academy

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Email: sayhello@thecocktailacademy.com

🎧 For bonus content and the full Lock-In session with David, head to thecocktailacademy.com.

Hosted on Acast. See acast.com/privacy for more information.

This week on the podcast, Damian is joined by Jordan Hughes, better known as the High-Proof Preacher — a former pastor turned cocktail creator, photographer, author, and educator. Jordan has become one of the most recognisable creative voices in the drinks world, with his striking visuals, viral cocktails, and approachable educational platform, Cocktail Camera.

We dig into Jordan’s unusual journey from the pulpit to Portland’s cocktail scene, how he built a career blending drinks and photography, and the lessons he’s learned about creating content that actually connects. Along the way, we touch on the rise of the creative economy in hospitality, why visuals and substance must balance in bars, and how authenticity is the secret ingredient for both cocktails and content.

In This Episode

• Jordan’s origin story: from church ministry to cocktails and photography
• How High-Proof Preacher started as a side hobby in 2017 and became a full-time career
• Working with Portland’s local distilleries and evolving into brand partnerships
• The shift from photographer to full-fledged content creator during the pandemic
• Tales of the Cocktail and the community energy of the global bar world
• How Jordan’s pastoral background shapes his view on hospitality and people-focused work
• The double-edged sword of social media: educated consumers vs. chasing visuals
• Why authenticity and investing in staff training matter more than neon signs and Instagrammable backdrops
• Jordan’s philosophy for capturing real moments behind the bar in photography and video
• An overview of Cocktail Camera and what bartenders and bar owners can learn from his 101 and Pro courses
• One practical tip any bar can use right now to instantly improve cocktail photography

Connect with Jordan

• Instagram: @highproofpreacher
• Instagram (education): @cocktailcamera
• Website & Courses: cocktailcamera.com

Connect with The Cocktail Academy

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Facebook: @welovecocktailsx
• Website: thecocktailacademy.com
• Email: sayhello@thecocktailacademy.com

Want more? Don’t miss the Cocktail Academy Lock-In, available exclusively at thecocktailacademy.com, where Jordan shares even more hands-on advice for bartenders and bar owners looking to step up their content game.

Hosted on Acast. See acast.com/privacy for more information.

This week, we’re taking you straight to Bourbon Street for a very special episode recorded live at the legendary Irish House event during Tales of the Cocktail 2025.

Forget the quiet studio chat — this one’s got rooftop terrace energy, full-on party vibes, and the kind of background noise that puts you right there in the middle of it all. Over the course of the night, Damian grabbed mini-interviews with some of the biggest names in Irish hospitality, including:

• Dave Mulligan – Bar 1661, Dublin
• Laura Bonner – Muff Liquor Company, Donegal
• Jack McGarry – The Dead Rabbit, New York
• Tim Herlihy – Lost Irish Whiskey & event organiser
• Darragh Flanagan – Bord Bia (Irish Food & Drink Board)
• Alice Carroll – Foxes Bow Whiskey
• Gillian Fitzgerald – Casements Bar, San Francisco
• Leah Doyle – Ardc Agency & event organiser
• 
  

You’ll hear stories, laughs, and plenty of unfiltered moments from a night that showcased the very best of Irish bars and brands on the world stage.

We’ve also got to shout out the incredible line-up of bars and brands who made the Irish House what it was: Casements, Bartley Dunne’s, The Dead Rabbit, Cask, 1661, Nickel City, Bar Snack, Nubeluz, Hawksmoor, Swift, Muff Irish Whiskey, Valentia Island Vermouth, Foxes Bow Whiskey, Tullamore D.E.W, Guinness, Mad March Hare Poitín with Poachers Ginger Beer, Jameson Original, Jameson Triple Triple, Jameson Black Barrel, Boatyard Double Gin, Five Farms Irish Cream, Teeling Small Batch, Bushmills 12, Bushmills 16, Bushmills 21, Glendalough Irish Botanical Gin, Glendalough Irish Rose Gin, and Lost Irish Whiskey.

🔥 Don’t miss: Quickfire Q&As with even more guests from the night — dropping on our Instagram this week.

If you enjoy the show, hit subscribe or follow, and leave us a review — it’s the best way to help us bring you more big-name conversations from the world of cocktails and hospitality.

Follow The Cocktail Academy:

Instagram – @welovecocktails

TikTok – @welovecocktailsx

Facebook – @welovecocktailsx

Website – www.thecocktailacademy.com

Email – sayhello@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

Toby Maloney is one of the true architects of the modern cocktail movement — a bartender, author, and hospitality mind whose influence spans from Milk & Honey and Pegu Club in New York to The Violet Hour in Chicago, and now to The Elbow Room in Vancouver, Washington.

In this episode, Damian sits down with Toby for a wide-ranging conversation covering the early chaos of oyster shucking and club bartending, the epiphany of watching Sasha Petraske behind the bar, and the vision and legacy of The Violet Hour — the iconic Chicago bar that helped reshape American cocktail culture.

🍸 Topics Covered

• Toby’s origin story — from pouring his first drink in a dry town at 11, to cooking his way around the world
• The moment that changed everything: his first daiquiri at Milk & Honey
• Sasha Petraske’s influence, mentorship, and legacy
• How The Violet Hour brought New York-style cocktail culture to Chicago
• Why creating a quiet, transportive, guest-focused space was at the heart of its design
• Behind the house rules, the team culture, and the now-legendary drinks
• The next chapter: The Elbow Room and “comfortable craft” cocktails built for real-world speed

📚 Featured Resource

The Bartender’s Manifesto by Toby Maloney & Emma Janzen

A bartender’s book for bartenders — about process, purpose, and hospitality with heart.

→ Available now wherever you get your books.

Stay tuned for Toby’s next book, The Cocktail Sessions, dropping May 2026 — a craftsmanship-first guide to 63 essential classic cocktails.

🔗 Guest Links

📸 Instagram: @tobycocktail

📩 Email: tobymaloney@gmail.com

🍸 Bar: @elbowroom1970

📘 Book: The Bartender’s Manifesto — available now

Hosted on Acast. See acast.com/privacy for more information.

After a cancelled flight, three planes, and a lot of sweat (literal and metaphorical), Damian finally made it to Tales of the Cocktail 2025 in New Orleans — and lived to tell the tale... barely.

In this slightly foggy, totally unfiltered solo episode, he shares his jet-lagged recap of the biggest cocktail event on the planet. From Speed Rack chaos and legendary frozen Irish coffees at Erin Rose to Buckfast cocktails, light-up ice cubes, and back massages courtesy of Campari — it’s all here in glorious, semi-chronological detail.

Expect stories about Team Ireland’s iconic takeover, wild brand parties, heartfelt shoutouts to bar world legends, and a curtain call at Pig & Punch. This one’s a love letter to the industry and the people who make it so damn fun.

🥂 In This Episode:

• Tales of the Cocktail survival mode: flights, heat, and media credentials
• Speed Rack National Finals: organised chaos for a great cause
• Erin Rose & Killer Po’ Boys: frozen Irish coffees and unofficial Team Ireland HQ
• The wild world of tastings, seminars, and book signings (Wondrich, Rothbaum, Mandy Naglich & more)
• Jack Daniels, Run The Jewels, and Julie Reiner’s light-up cocktails
• Rooftop espresso martinis, Pringle pairings, and back massages with Campari
• Buckfast cocktails from Panda & Sons
• A peek at the next full episode: The Irish House takeover at Tales (yes, it was that good)
• Cameos and legends spotted: Erick Castro, Kaitlyn Stewart, Danil Nevsky, Julio Bermejo, Hidetsugu Ueno, Dre Masso, Ian Burrell, Sother Teague, Join Jules & Uncle Brad, Cocktails by Hawk, and more
• Pig & Punch: a BBQ send-off for the ages
• The Bacchanal Wine wind-down and Frenchmen Street finale

💬 Quotes to Sip On:

“Tales isn’t just an event — it’s the Super Bowl of the bar world. The Oscars. The Met Gala with Negronis.”

“If in doubt… head to the Erin Rose.”

🎙️ Mentioned in This Episode:

• Tales of the Cocktail
• Speed Rack
• Mandy Naglich – How to Taste
• David Wondrich & Noah Rothbaum – Oxford Companion to Spirits & Cocktails
• Bart Mee & Val Girotto – The Bubble Book
• Julie Reiner, Erick Castro, Kaitlyn Stewart, Danil Nevsky, Julio Bermejo, Ueno-san, Dre Masso, Ian Burrell, Sother Teague, Join Jules, Uncle Brad, Cocktails by Hawk, Lucas Assis

📲 Follow Along:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

💡 Enjoyed This Episode?

Leave us a 5-star review, share it with a mate who’s obsessed with bar culture, and subscribe so you never miss an episode — even if we accidentally get swept up in 150+ events a day again…

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian is joined by Slovak bartender, author, and mentor Stanislav Harciník, the creator of The Cocktail Balance and The Cocktail Balance 2.0. Broadcasting from Mirror Bar in Bratislava, Stan shares the unexpected beginnings of his hospitality career, the philosophy behind his writing, and his firm belief in the power of hospitality done right.

This conversation dives deep into what it means to be a modern bartender , not just in terms of technique and creativity, but as someone who understands flavour, business, and guest experience in equal measure. From the theory sections of his book to how he trains new team members at Mirror Bar, Stan’s holistic approach is a blueprint for the future of bartending.

In This Episode, You'll Learn:

• How Stan went from hating bar work to finding real purpose in hospitality
• The moment he discovered the magic of connecting with guests
• Why his love of cooking and flavour memory shaped his bartending style
• The origin story of The Cocktail Balance, written during lockdown
• Why the first edition was released only in Slovak — and the deeper reason behind it
• What The Cocktail Balance 2.0 set out to do — and why theory comes before recipes
• Why hospitality is more than just service, and how pricing tells a story
• How Stan’s recipes act as creative blueprints, not rigid instructions
• His take on hospitality as “selling love” — and why that’s what guests really pay for

Key Quotes:

“Being a modern bartender isn’t just about what’s in the glass. It’s about what you deliver, how you connect, and how you grow others.”

“You’re not just selling a drink — you’re selling an experience, a feeling, a piece of yourself.”

“We’re in the business of love. Hospitality is how we show it.”

P.S. The bonus Lock-In session with Stanislav Harciník — where we go deeper into bartender training, creativity, and his “Learn. Grow. Pass it on” philosophy — will be available soon for free at thecocktailacademy.com.

Connect with Stanislav Harciník:

Instagram: @stan_harcinik

Website: thecocktailbalance.com

Contact Damian:

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Hosted on Acast. See acast.com/privacy for more information.

Preston Lee has helped scale some of the busiest and most beloved hospitality businesses across the UK and beyond — but his story started like many others: behind the bar, with no clue what he was doing.

In this episode, Preston breaks down how he turned personal failure into the foundation for The 30% Rule — a training and operations system that’s helped restaurants and bars go from chaos to consistency.

We talk about what most venues get wrong about training, why being nice isn’t the same as offering hospitality, and how systems can make your worst night feel like your best. Whether you’re an operator, bartender, or GM, this one is packed with real talk and real tools.

What We Cover

• Why only 30% of staff naturally operate at a high level
• The mindset shift that doubled revenue in a struggling venue
• Why most managers fail (and how to stop it)
• The difference between service and hospitality — and why guests feel it
• How to build training that actually works
• What consistency really looks like on a busy Saturday night
• Culture killers that start at the top
• Why you can’t scale a team without clear, repeatable systems
• What closing early says about your business
• Why hospitality is one of the most valuable skills in the world

Quotes to Remember

“Most restaurants don’t have a training problem — they have a leadership and systems problem.”

“Hospitality isn’t about being nice. It’s about making your guests feel valued. That’s a mindset.”

Resources & Mentions

• 30percentrule.com – Preston’s training and consulting platform
• @the30rule on Instagram

👋 Connect With Us

Website → www.thecocktailacademy.com

Instagram → @welovecocktails

TikTok → @welovecocktailsx

Email → sayhello@thecocktailacademy.com

🔐 Want More?

This episode includes a bonus Lock-In segment exclusively for hospitality professionals, covering:

• Why most training doesn’t stick
• Preston’s “hospitality hill to die on”
• Advice for founders scaling multi-site operations
• → Unlock it now at thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

Damian is joined by Bart Miedeksza and Valentino Girotto, longtime collaborators, former bar owners, and co-authors of Bubbles: A Guide to Carbonated Cocktails. In this first half of the episode, they dive into the origins of their partnership, the evolution of Crossroads Bar into a consultancy, and the obsessive research process that led to their groundbreaking book. Expect tales of late-night DMs, deep dives into molecular flavor compounds, and why carbonation is more than just sparkle — it’s a science.

🧪 What You’ll Learn

• How Bart & Val transitioned from running bars to full-time consulting
• Why they wrote Bubbles — and how an Instagram post forced their hand
• Collaborating with a Cambridge professor to decode carbonation chemistry
• How they used flavor compound mapping to reverse-engineer cocktails
• Why consistency trumps complexity in modern bar programs
• Tips for designing menus with both guests and GP in mind

🔗 Links & Resources

Crossroads Consultancy

🌐 www.crossroads.bar

📸 @crossroads.consultancy

The Book

📘 Bubbles: A Guide to Carbonated Cocktails — available via their website.

🔒 Bonus Content

To hear the exclusive Lock-In Session with Bart & Val — where we dive deeper into carbonation techniques, common pitfalls, and pro tips — head to thecocktailacademy.com.

🎧 Hosted by Damian Cole

📸 @welovecocktails

🌐 www.thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian sits down with one of modern bartending’s most influential voices Jeffrey Morgenthaler. Known for his no-nonsense approach to cocktails, pioneering work at Clyde Common, and the bestselling Bar Book, Jeff shares practical insights from 30 years behind the stick.

Together, they dive into what’s changed in the bar world, what hasn’t, and why sometimes the most successful drinks are the simplest. From how to make a better Amaretto Sour, to why great bars can thrive outside major cities, this conversation is full of sharp, honest, and empowering takeaways for bartenders and bar owners alike.

🍸 What You'll Learn

• Jeff’s journey from architecture student to world-renowned bartender and author
• How the cocktail landscape has shifted over three decades
• Why small cities can outperform major cocktail hubs with the right approach
• The myth of “cool” cocktails — and why the most popular drinks shouldn’t be ignored
• The story behind The Bar Book and why it’s still one of the most recommended in the game
• Jeff’s thoughts on RTDs, gin overload, and emerging spirits trends
• The rise of bartender burnout — and why hospitality starts with taking care of yourself
• Game-changing tools: batching, syrup ratios, and consistency tips from the trenches
• The difference between service and hospitality — and how to hire people who “get it”
• How to build drink menus that actually work — for your team and your guests

🛠️ Resources Mentioned

• jeffreymorgenthaler.com – Jeff’s official website with blogs, recipes, and free tools
• syrupcalc.com – Free syrup calculator
• batchcalc.com – Free batching calculator
• The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler
• Drinking Distilled: A User’s Manual by Jeffrey Morgenthaler
• Regarding Cocktails by Sasha Petraske
• The Joy of Mixology by Gary Regan
• Cosmopolitan: A Bartender’s Life by Toby Cecchini

📣 Perfect For:

• Bartenders looking to sharpen their skills
• Bar managers refining their training or menus
• Bar owners in small markets trying to raise the standard
• Anyone tired of cocktail snobbery and ready to build great hospitality from the ground up

📲 Connect with The Cocktail Academy

Website: www.thecocktailacademy.com

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Email: sayhello@thecocktailacademy.com

📲 Connect with Jeffrey Morgenthaler

Instagram: @jeffmorgen

Website: jeffreymorgenthaler.com

Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian sits down with spirits educator and founder of Flavor Camp™, Reece Sims a true innovator when it comes to helping people taste differently.

Reece shares her winding path from marketing to bartending, blogging, sales, and finally launching her own immersive spirits education platform. She dives into the origins of Flavor Camp, explaining how her flavour-camp system simplifies the overwhelming world of spirits and empowers people to explore based on taste, not just category or branding.

We cover:

• Reece’s unorthodox entry into bartending (with a little résumé creativity)
• Building a million-dollar cocktail kit business during the pandemic
• Why most tastings are biased and how Flavor Camp flips the script
• The structure of a Flavor Camp session, including gamified blind tastings
• How her marketing background shaped the business model
• The power of visual learning and why icons, colours, and simplified cues matter

This episode is a masterclass in combining creativity, sensory science, and hospitality experience to build something truly useful and fun.

🛑 Want more?

Stick around for The Lock-In — a bonus segment where we talk practical tasting tips, flavor fatigue, judging spirits, and some hot takes on overrated bottles. Available exclusively on thecocktailacademy.com

📲 Connect with Reece

• Instagram: @flavorcamp
• Personal: @reecesims
• Website & Free Resources: www.flavorcamp.com

📲 Connect with Damian / The Cocktail Academy

• Instagram: @welovecocktails
• TikTok & Facebook: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Email: sayhello@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian sits down with one of the sharpest pens (and palates) in the cocktail world — Kara Newman. Known for her work as a spirits reviewer for Wine Enthusiast and her no-nonsense, consumer-friendly cocktail books, Kara shares the unique journey that took her from writing about pork belly futures to profiling the future of drinks.

Together, they unpack the importance of equal-parts cocktails, the genius of batching, and why cocktail families are the real secret weapon behind classic and modern drinks. Kara also reflects on what she looks for when tasting spirits, the challenge of translating bartender intuition into writing, and why the rise of agave spirits (and even cheesy Dorito distillates) is reshaping what lands on our bar shelves.

🧠 What You'll Learn

• How Kara moved from finance journalism to becoming one of the most trusted voices in drinks writing
• Why Shake. Stir. Sip. became a sleeper hit with both home bartenders and industry pros
• The power of equal-parts cocktails for building flavor literacy and technique
• Kara’s approach to blind spirits tasting — what makes a bottle stand out?
• The nuanced world of mezcal, destilados de agave, and why she’s careful when critiquing craft
• The challenges and opportunities in the no- and low-alcohol space — including the hunt for new non-alcoholic "classics"
• A behind-the-scenes look at Kara’s writing process and what makes a good cocktail story stick

🛠️ Kara’s Tools of the Trade

• 📚 Books Mentioned:
• Shake. Stir. Sip. by Kara Newman
• Cocktails for a Crowd by Kara Newman
• Nightcap by Kara Newman
• Cocktail Codex by Death & Co
• Regarding Cocktails by Sasha Petraske & Georgette Moger-Petraske
• 
  

📦 Projects:

• Kara’s Cocktail Recipe Decks – A beautiful, accessible way to explore classics and creative riffs

📲 Connect with Kara Newman

• Instagram: @newman_kara
• Books on Amazon: Search “Kara Newman” on Amazon
• Articles: Wine Enthusiast, Punch, Bloomberg, Food & Wine, and more

🍸 Connect with The Cocktail Academy

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Patreon: The Cocktail Academy Patreon

🎧 Like What You Heard?

If you found value in this episode, please consider:

• Subscribing to the show
• Leaving a quick review
• Sharing with your fellow bartenders and spirits nerds

And don’t forget — the “Lock-In” bonus segment with Kara is available exclusively on Patreon, where we dive even deeper into upcoming spirits trends, bar media strategy, and what makes a bar memorable.

Hosted on Acast. See acast.com/privacy for more information.

Marco Ortiz is the creator behind the wildly relatable @not_barspoontv — where bartender humor meets real talk about burnout, content creation, and bar culture. In this episode, Marco shares his unexpected path from med school hopeful to cocktail competition winner and full-time lead bartender, all while growing an online presence that connects with bartenders worldwide.

We talk about what keeps bartenders in the game, how to spot burnout before it spirals, why cocktail education needs an overhaul, and the difference between content that’s helpful vs. content that’s just for show. If you work behind the stick or run a bar program, this one’s for you.

🔥 What We Cover

• How Marco balances bartending full-time while growing a loyal online following
• The surprising backstory of how a cocktail comp beat out a chemistry final
• Why creators need to stop chasing algorithms and start speaking honestly
• Marco’s take on burnout — what it looks like, and how to avoid it

🥃 Connect With Us

Follow Marco: @not_barspoontv

Say hello to Damian: sayhello@thecocktailacademy.com

Follow Damian on Instagram @welovecocktails

Support the show + access Lock-In bonus episodes: patreon.com/thecocktailacademy

Learn more: www.thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian sits down with Keegan McGregor, 2024 World Class Global Bartender of the Year. Based in Halifax, Keegan shares the journey from touring musician to top-tier cocktail craftsman. They dive deep into how travel fuels his creativity, why he believes bartending is an expressive art form, and the surprising ingredients he's using to push Canadian cocktail culture forward. Expect sharp insights on competition prep, community, and why authenticity is the ultimate edge.

📌 Topics Covered

• From death metal gigs to global cocktail stages
• Winning World Class: what changed the third time
• Why flavor is the ultimate creative starting point
• How Halifax and Newfoundland shaped his style
• “Taste the brand, not just the category” – advice for competitions
• Embracing mushrooms, seaweed, birch sap, and pawpaw
• Cancelling straws (for real)
• Why new bartenders need to collaborate, not compete
• The most underrated ingredient behind the bar
• Building better menus, training better staff

💬 Standout Quotes

“You don’t have to win World Class to grow—you just have to show up and be yourself.”

“Taste the brand, not just the category. That’s how you win brand-led competitions.”

“Straws are out. Let your nose do the work.”

📚 Resources & Mentions

• Books:
• Roundbuilding by Kevin Armstrong
• Death & Co (first edition)
• Meehan’s Bartender Manual
• The Flavor Matrix
• The Vegetarian Flavor Bible
• Techniques & Tools:
• Superjuice, yogurt clarification, mushroom infusions
• Tanqueray 10, Don Julio 1942, Johnny Walker Blue
• Bars & Projects:
• Highwayman (Halifax)
• Three Sheets (London pop-up)
• Montreal Cocktail Festival
• The infamous “Screech-In” tradition explained

👥 Connect with Keegan

📸 Instagram: @keeganmakescocktails

👋 Connect with The Cocktail Academy

🌍 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📧 Email: sayhello@thecocktailacademy.com

🎧 Support us on Patreon for bonus content & The Lock-In

📣 Call to Action

If you enjoyed this episode, please like, share, or leave a review wherever you listen. It helps more bartenders and cocktail lovers discover the show and grow with the community.

Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian Cole sits down with Leandro DiMonriva — better known as The Educated Barfly — to explore what it really takes to combine bartending, content creation, and cocktail education at the highest level.

Leandro shares his journey from LA’s bar scene to YouTube success, how he uses technique to elevate even the simplest cocktails, and why authenticity and consistency matter more than chasing trends. They also discuss his upcoming book Home Bartending Mastery and what sets it apart from today’s crowded cocktail book shelf.

Whether you're a bartender, bar owner, or drinks educator, this episode is loaded with practical insights and hard-earned wisdom.

🧠 Topics Covered:

• Leandro’s transition from bartender to YouTube creator
• Why technique makes or breaks a cocktail
• The problem with original recipes and the myth of complexity
• What makes Home Bartending Mastery different
• The reality of creator burnout and staying inspired
• Navigating brand partnerships and setting your value

📘 Leandro’s Book

Home Bartending Mastery – Coming October 2025

A beginner-friendly book that teaches how to make pro-quality drinks at home, with an emphasis on technique and balance.

🔗 Connect with Leandro

📺 YouTube: The Educated Barfly

📸 Instagram: @theeducatedbarfly

🎙️ Podcast: The Good Spirits Project (YouTube only)

🔗 Connect with Damian & The Cocktail Academy

🌐 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📱 TikTok: @welovecocktailsx

📘 Facebook: @welovecocktailsx

🎙️ Patreon: patreon.com/thecocktailacademy

📧 Email: sayhello@thecocktailacademy.com

🎙️ Enjoyed the episode?

Leave a review, hit follow, and share it with your crew. Want more? Join us on Patreon for bonus episodes and deep-dive "Lock-In" sessions with hospitality's best and brightest.

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian sits down with the inimitable Gerry White – a true Belfast legend whose name is etched into the city’s hospitality scene. From pulling pints in White’s Tavern to creating one of Ireland’s most iconic gins... Jawbox Gin, Gerry shares the stories, the characters, and the moments that shaped his journey.

We talk bar culture, Belfast’s changing landscape, the soul of a great pub (hint: it's always the people), and how a sink inspired one of the most recognisable gin brands around.

From distilling with Echlinville to using Black Mountain heather and championing the Belfast Cut, this is an episode rich in local flavour and genuine heart. Gerry is the kind of storyteller that makes you want to pull up a stool, order a gin, and settle in.

💬 Quote of the Episode:

“Furniture just sits there. It’s the people behind the bar who draw your customers in.”

🎧 Listen Now:

Available on Spotify, Apple Podcasts, or wherever you get your podcasts.

🔒 Want more?

Join us on Patreon for The Lock-In – the after-hours conversation where we dig deeper with our guests. This week, Gerry gets real about the financial realities of launching a gin brand from scratch. Only on Patreon.

👉 patreon.com/thecocktailacademy

📲 Connect with The Cocktail Academy:

Instagram

TikTok

Website – www.thecocktailacademy.com

📧 Contact Damian:

For sponsorship, training, or media inquiries: damian@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.