This week on The Cocktail Academy Podcast, Damian sits down with Steve Schneider, partner at Sip & Guzzle in New York and one of the defining figures behind modern cocktail hospitality.
Steve talks through his journey from the Marines and high-energy DC bars to Employees Only and eventually building Sip & Guzzle alongside Shingo Gokan. What starts as a conversation about cocktails quickly turns into a deep dive into bar identity, hospitality, storytelling, service culture, and what it actually takes to create bars people emotionally connect with.
Steve breaks down the philosophy behind Sip & Guzzle, explaining how the venue was designed as a “love story between New York and Tokyo,” inspired by the history of Japanese samurai arriving in New York in the 1860s and the evolution of Japanese bartending culture. He also opens up about building concepts with intention, managing high-volume service, training teams, and why modern bartending is now more about flavour and experience than showing off technical knowledge.
The episode is packed with stories, hospitality philosophy, operational insight, and the unmistakable energy Steve has become known for.
In this episode:
• Steve’s journey from the Marines into bartending
• Winning speed bartending competitions and early industry life
• Joining and eventually becoming partner at Employees Only
• Building Sip & Guzzle alongside Shingo Gokan
• The concept and storytelling behind the venue
• The difference between SIP and Guzzle
• Japanese bartending versus New York bartending culture
• Designing hospitality experiences around emotion and atmosphere
• Why lighting and music matter more than people realise
• Managing consistency in high-volume cocktail bars
• Training experienced bartenders versus younger staff
• Why patience matters for young bartenders wanting to open bars
• The evolution of modern cocktail guests and flavour-driven drinking
Highlights:
• “Sip & Guzzle is a love story between New York and Tokyo.”
• “You fight through the hustle and bustle upstairs, then go downstairs and drink amongst the samurai.”
• “The worst thing somebody can say is: ‘I don’t understand this place.’”
• “The gloves are off now. You can really do whatever.”
• “I stayed behind the bar for 13 years before opening my first place.”
• “We’re smarter downstairs at SIP, but we’re better looking upstairs at Guzzle.”
• “I don’t like telling people what they should or shouldn’t do behind the bar. If your guests are happy, go for it.”
Steve also shares his thoughts on:
• Why the best bars aren’t necessarily the ones with the best drinks
• How hospitality has evolved in the social media era
• Why experienced teams matter in high-volume environments
• The importance of understanding your concept and market
• Why guests today are far more educated and adventurous than ever before
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