The Cocktail Academy

In this episode, Damian sits down with Sean Finter, hospitality industry veteran and founder of Barmetrix, to dive deep into what it takes to create truly exceptional bar and restaurant experiences. Sean shares his journey from washing dishes at a truck stop to running a $32 million hospitality group, all while learning the invaluable lessons that drive his passion for service and hospitality. Tune in as he and Damian discuss topics like the importance of authentic hospitality, the art of engineering cocktail menus, and the keys to running a financially successful and guest-focused bar.Key Topics:Sean’s unconventional start in the industry and his early lessons in hospitality.The transformative impact of Barmetrix and how it supports bars and restaurants worldwide.Why authentic, guest-centered hospitality is critical to success.The three “gears” of a successful bar: guest experience, staff dynamics, and strong leadership.How to engineer cocktail menus that resonate with customers and increase sales.The value of creating stories around cocktails to elevate the guest experience.Practical advice for managing bar pricing, controlling costs, and maintaining efficiency.Sean’s insights on mentorship, leadership, and bringing out the best in your team.Quickfire Highlights:Recommended books: The Craft of the Cocktail by Dale DeGroff and Cocktail Codex by the Death & Co. team.The importance of a well-curated cocktail library for bartenders and bar managers.Tips on building rapport, selling effectively, and creating memorable experiences.Connect with Sean:Email: sean@fintergroup.comInstagram: @finterseanFor anyone in the hospitality industry looking to level up their business or just seeking inspiration, this episode is packed with actionable insights and industry wisdom.

In this episode Damian sits down with Lucas Assis, a passionate bartender, content creator, and educator known for his advocacy for transparency in agave spirits. Lucas shares his bartending journey, from his start in the industry to his rise as a trusted voice on social media, and his love for tequila and mezcal. This conversation dives deep into the agave industry, debunking myths, discussing the impact of celebrity brands, and emphasizing the cultural significance of agave spirits.Key Topics Covered:Lucas’ Path to the Bar WorldEarly experiences in hospitality and bartending, from being a restaurant greeter to his first shift behind the bar.Working under mentors like Matt Biancanello and transitioning into the world of craft cocktails and agave spirits.Pandemic Pivots and Social Media InfluenceLucas’ transition to online content creation, including his successful cocktail-to-go venture and his rise on Instagram and TikTok.How creating cocktail content online fueled his mission to educate consumers on agave spirits and the importance of quality ingredients.The Tequila Boom & Celebrity BrandsBreaking down the impact of celebrity tequilas and the rise of additive-laden spirits that mislead consumer expectations.Lucas sheds light on how the lack of transparency in tequila regulation affects quality and offers guidance on how to spot authentic, additive-free tequila.Demystifying Agave SpiritsKey misconceptions about tequila and mezcal, including the true taste profiles, differences between brands, and terroir’s role in the agave world.Exploring the four categories of additives allowed in tequila and the need for clearer labeling standards for consumers.Life Lessons from the Mexican Bartending SceneLucas shares his admiration for the vibrant, unpretentious cocktail culture in Mexico, where creativity thrives despite limited resources.Lucas' favorite bar, El Gallo Altanero, and why it captures the heart of Mexican hospitality.Key Takeaways:Transparency Matters: Lucas emphasizes the importance of knowing what’s in your bottle and recognizing the quality that comes from additive-free, traditionally crafted agave spirits.Enjoying Spirits Authentically: Why sipping tequila neat or in a well-balanced cocktail allows for a deeper appreciation of its rich complexity and heritage.The Power of Social Media: How creators like Lucas are bridging the gap for consumers by making high-quality cocktail knowledge more accessible.Connect with Lucas Assis:InstagramTikTokThanks for Listening! Don’t forget to subscribe, rate, and review Cocktail Academy on your favorite podcast platform. Keep up with us on social media for more cocktail tips and tricks, and stay tuned for more great episodes!

In this week’s episode of The Cocktail Academy Podcast, Damian takes us on a deep dive into one of the most essential ingredients in cocktail making: citrus. From lemons and limes to oranges and grapefruit, citrus plays a critical role in creating balance, adding freshness, and enhancing flavor. Damian covers everything you need to know about how to choose, store, juice, and maximize the potential of your citrus fruits to craft top-notch cocktails. Plus, we dispel common myths about citrus preparation, share techniques on getting the most juice, and reveal the best tools for every bartending situation—whether you’re mixing at home or in a high-volume bar. 🍹Oh, and there’s some exciting news about the Cocktail Academy Podcast being nominated for two awards at the Irish Podcast Awards! 🏆Key Topics:Why citrus is critical for cocktail balance and flavorHow to select the best citrus for juicing and garnishingJuicing techniques: handheld presses, lever presses, and electric juicersBusting myths: Does microwaving citrus really get more juice? 🍋 (Spoiler: No!)Best practices for storing and preserving citrus and juiceFlavor profiles of lemons, limes, oranges, and grapefruit in cocktailsQuick tips on keeping citrus fresh for longerWhat is Super Juice? And why is it the future of citrus in cocktails?Pro Tips:Keep your citrus cold for better juice yield.Always cut citrus across the equator for maximum juice.Don’t forget to strain your juice for a clean, pulp-free finish!Exciting News: We’ve been nominated for Best New Podcast and Best Educational Podcast at the Irish Podcast Awards! 🎉 Tune in as Damian shares his excitement and gratitude for all the listeners who have supported the show.If you love the podcast, don’t forget to hit follow or subscribe on your favorite platform, leave us a review, and share with your fellow cocktail enthusiasts. 🍸Connect With Us: Instagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: Cocktail Academy🎧 Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts!

Damian Cole chats with Camper English, the cocktail world's renowned ice expert and author of Doctors and Distillers and The Ice Book. Tune in for a deep dive into the science behind clear ice, its role in elevating cocktails, and how you can make it at home using the game-changing method of directional freezing. Camper and Damian explore the myths and tips surrounding ice, like why boiling water doesn't help with clarity and why you should be storing your ice separately to avoid freezer odors. They also share insights into how ice impacts dilution and cooling, bust common misconceptions about bartending, and geek out over the best ways to make the perfect gin and tonic.Finally, Camper answers quick-fire questions, shares his biggest cocktail disasters (like muddling a houseplant), and controversially nominates the hanky panky cocktail as one he'd erase from history!What You'll Learn:The importance of ice in cocktails and how directional freezing can help you make crystal-clear ice at home.How ice affects cocktail dilution and temperature, and why clear ice is aesthetically and functionally superior.Secrets to creating the perfect gin and tonic, including why you should keep your gin in the fridge, not the freezer.Camper’s top cocktail book recommendations, including The Bar Book by Jeffrey Morgenthaler and Liquid Intelligence by Dave Arnold.Fun and geeky ice tips, like how to incorporate toys into ice blocks and make garnished ice for party punches.Loved this episode? Make sure to follow the Cocktail Academy podcast for more fascinating discussions with the experts who are shaking up the cocktail world!

In this episode of Cocktail Academy, Damian is joined by none other than Kaitlyn Stewart, the brains and talent behind Likeable Cocktails and a former Diageo World Class Champion. Kaitlyn shares her 20-year bartending journey, from humble beginnings in Canada to creating viral cocktail content online. This episode dives deep into her experiences, from winning world-class competitions to teaching the art of approachable cocktails on TikTok and Instagram.Together, Damian and Kaitlyn talk about the art of "twisting" classic cocktails, Kaitlyn's philosophy on staying authentic while being creative, and how the pandemic led her to start making cocktail videos from home. Kaitlyn also reveals her secret tips on how to create balanced, accessible drinks for home bartenders without overcomplicating the process.The conversation covers her experiences in world-class bartending, the challenges of cocktail competitions, and what it takes to compete on the global stage. You'll also hear insights into Kaitlyn’s upcoming cocktail book, which offers creative spins on classics for both alcoholic and non-alcoholic drinks.Key Takeaways:Keep It Simple: When crafting cocktails at home, focus on simplicity and balance. Use a jigger to ensure precision and flavor.Twist the Classics: Start with the base formula of classic cocktails and swap ingredients based on what you like or have available.Behind-the-Scenes Effort: Learn about the unseen work that goes into both cocktail competitions and running a bar, from sourcing ingredients to perfecting the technique.Respect the Craft: Whether you’re shaking up a Margarita or enjoying a non-alcoholic spirit, understanding the effort behind each drink leads to greater appreciation.Join us for a fun and insightful conversation with one of the cocktail world's brightest stars, Kaitlyn Stewart, as she breaks down her career, her favorite drinks, and how to make cocktails that are as fun as they are delicious!Find Kaitlyn: Insta, TikTokFind Damian: Insta, Tiktok, Facebook

In this episode, we dive deep into the revolutionary freezing techniques that have placed Iain McPherson, aka Mr. Panda, at the forefront of cocktail innovation. Known for pushing the boundaries of flavor, Iain discusses how his groundbreaking methods like "Switching," "Dry Freezing," and "Sous pression" are transforming the cocktail industry. Learn how freezing can enhance texture, intensify flavors, and even create entirely new taste profiles.Iain walks us through:Switching: The technique that replaces water in spirits with flavorful liquids like coconut milk, without diluting the alcohol content, creating an elevated, intensely flavorful cocktail.Dry Freezing: A method that freeze-dries fruits and juices to preserve their essence, adding a whole new dimension to cocktails, and even enabling year-round use of seasonal ingredients.Sous pression: A playful twist on sous-vide, where freezing pressure infuses ingredients like fruits and herbs into spirits, maintaining the fresh, vibrant flavors that heat methods can often mute.Freeze Concentration: A method that concentrates the flavor of ingredients like apple juice by removing water content, allowing bartenders to create bold, natural cordials.Throughout the episode, Iain shares tips on how bartenders and cocktail enthusiasts can experiment with these techniques in their own bars or at home, providing an approachable entry point into the world of freezing for cocktails. We also discuss how freezing methods can enhance sustainability by reducing waste, offering cost-efficient solutions for high-volume bars.While Iain’s celebrated bars — Panda & Sons, Nauticus, and Hoot the Redeemer — are renowned for their unique concepts, they serve as the playgrounds for these freezing innovations. He explains how these bars incorporate these advanced techniques into their menus, bringing cutting-edge cocktails to the masses while maintaining a strong focus on hospitality.Whether you're a seasoned bartender, cocktail enthusiast, or just curious about the science behind innovative drinks, this episode will inspire you to explore the untapped potential of freezing techniques in the cocktail world.Key Takeaways:Understanding the science behind freezing in cocktails and how it preserves and enhances flavors.Practical applications of switching, dry freezing, and suppression in both home bars and high-volume settings.How freezing techniques can improve sustainability and reduce waste in the cocktail industry.Insights into Iain McPherson's creative process and how these techniques are shaping the future of mixology.Iain gives a special mention ot Kevin Kos and Danil Nevsky is the episode who play their part in spreading the freezing techniques message If you enjoyed this episode, don’t forget to subscribe to the Cocktail Academy Podcast for more engaging conversations with industry leaders in cocktails and craft spirits.

In this episode of the Cocktail Academy Podcast, Damian Cole interviews Mark Ward, the founder of Regal Rogue, one of Australia’s leading vermouth brands. Mark takes us through his fascinating journey from working in nightclubs and corporate London to creating his own vermouth brand in Australia. He shares the challenges and successes of launching Regal Rogue as the first Australian vermouth in over 20 years and discusses the growing global interest in vermouth. This episode dives deep into vermouth’s history, how to enjoy it, and the future of this exciting craft spirits category.Key Topics Discussed:Mark’s Journey into the Cocktail Industry:How Mark transitioned from working in tech during the 2000 tech crash to pursuing his passion for cocktails and spirits.His time at the famous Hush Bar in Mayfair, London, and how he developed his love for vermouth and cocktail making.Creating Regal Rogue:The story of how Mark launched Regal Rogue, the first Australian vermouth brand in over 20 years.The evolution of the vermouth category, from a misunderstood product to a low-alcohol, versatile cocktail ingredient.The Global Vermouth Movement:How vermouth is becoming popular across the world, from Europe to Australia.The variety and creativity within vermouth-making, including Mark's use of Australian botanicals and organic wines.The Challenges of Growing a Brand:Mark discusses the difficulties of navigating a 14-year journey as an entrepreneur in the craft spirits industry.The impact of sustainability on Regal Rogue’s growth, including the use of recycled glass bottles, organic ingredients, and the introduction of bag-in-box packaging for the hospitality industry.The Future of Vermouth and Cocktails:Mark’s thoughts on how vermouth fits into the current trend of low-alcohol cocktails and responsible drinking.The role of innovation in vermouth production and how bartenders and consumers can explore new flavors and combinations.Quotable Moments:"Vermouth is a sleeping giant in the world of spirits; it’s perfect for responsible drinking and layering flavors in cocktails." – Mark Ward"The journey of a brand isn't just about the liquid, it's about personal growth and navigating the challenges of the industry." – Mark WardGuest Contact Information:Instagram: @gallivantingrogueWebsite: Regal RogueIf you enjoyed this episode, don’t forget to subscribe to the Cocktail Academy Podcast for more engaging conversations with industry leaders in cocktails and craft spirits. You can also follow Mark Ward and Regal Rogue to learn more about vermouth and its exciting future in the cocktail world.

In this episode of the Cocktail Academy Podcast, Damian Cole chats with Dave Mulligan, the visionary behind Bar 1661 and an advocate for the revival of Poitín, Ireland's native spirit. Dave shares his journey in the hospitality industry, from his early days in Dublin to becoming a key player in modernising Irish cocktail culture. He discusses his passion for Poitín, the challenges of running a bar during the pandemic, and the unique community-focused approach at Bar 1661. Listeners will gain insight into how Dave is reshaping Irish spirits and the global perception of Poitín through his innovative cocktails and bar concepts.Key Topics Discussed:Dave’s Journey into Bartending:Dave's background in hospitality and early experiences that led him to pursue a career in bartending and bar ownership.His travels across London and various countries, where he developed his love for spirits and cocktails.Reviving Poitín – Ireland’s Native Spirit:The story of how Dave was inspired to promote Poitín, an Irish spirit with a 900-year history, and its misunderstood role in Irish culture.The importance of changing the narrative around Poitín, from its illicit past to its place in modern cocktail menus.Bar 1661 and Community-Focused Cocktails:The concept and inspiration behind Bar 1661, a bar dedicated to showcasing Poitín and other Irish spirits through innovative cocktails.The role of community, collaboration, and authentic storytelling in the success of Bar 1661.Navigating the Pandemic and the Launch of Craft Cocktails:How Dave and his team adapted to the challenges of the pandemic, launching Little & Green, a range of ready-to-drink cocktails, and evolving their business model to thrive in a difficult time.The expansion of Bar 1661’s offerings, from high-end cocktails to accessible, fun experiences for customers.The Future of Poitín and Irish Spirits:Dave’s mission to see Poitín on back bars worldwide and to educate consumers about its versatility and history.The global interest in craft spirits and the opportunity for Irish Poitín to carve its niche in the modern cocktail landscape.Poitín has been around for 900 years, and it's still here—surviving prohibition. Now is the time to reintroduce it to the world in a modern, exciting way. We’re creating real-life experiences with authentic Irish ingredients, and Poitín is at the heart of that." – Dave MulliganGuest Contact Information:Dave's Instagram: DavemulliganBar 1661 Instagram: @Bar1661Website: Bar 1661If you enjoyed this episode, make sure to subscribe to the Cocktail Academy Podcast for more stories from the world of cocktails and spirits. Don’t forget to leave a review and share this episode with anyone interested in Irish cocktail culture and the growing revival of Poitín.