The Cocktail Academy

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, DublinLaura Bonner – Muff Liquor Company, DonegalJack McGarry – The Dead Rabbit, New YorkTim Herlihy – Lost Irish Whiskey & event organiserDarragh Flanagan – Bord Bia (Irish Food & Drink Board)Alice Carroll – Foxes Bow WhiskeyGillian Fitzgerald – Casements Bar, San FranciscoLeah Doyle – Ardc Agency & event organiserYou’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 – @welovecocktailsTikTok – @welovecocktailsxFacebook – @welovecocktailsxWebsite – www.thecocktailacademy.comEmail – sayhello@thecocktailacademy.com

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 CoveredToby’s origin story — from pouring his first drink in a dry town at 11, to cooking his way around the worldThe moment that changed everything: his first daiquiri at Milk & HoneySasha Petraske’s influence, mentorship, and legacyHow The Violet Hour brought New York-style cocktail culture to ChicagoWhy creating a quiet, transportive, guest-focused space was at the heart of its designBehind the house rules, the team culture, and the now-legendary drinksThe next chapter: The Elbow Room and “comfortable craft” cocktails built for real-world speed📚 Featured ResourceThe 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

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 credentialsSpeed Rack National Finals: organised chaos for a great causeErin Rose & Killer Po’ Boys: frozen Irish coffees and unofficial Team Ireland HQThe wild world of tastings, seminars, and book signings (Wondrich, Rothbaum, Mandy Naglich & more)Jack Daniels, Run The Jewels, and Julie Reiner’s light-up cocktailsRooftop espresso martinis, Pringle pairings, and back massages with CampariBuckfast cocktails from Panda & SonsA 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 morePig & Punch: a BBQ send-off for the agesThe 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 CocktailSpeed RackMandy Naglich – How to TasteDavid Wondrich & Noah Rothbaum – Oxford Companion to Spirits & CocktailsBart Mee & Val Girotto – The Bubble BookJulie 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…

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 hospitalityThe moment he discovered the magic of connecting with guestsWhy his love of cooking and flavour memory shaped his bartending styleThe origin story of The Cocktail Balance, written during lockdownWhy the first edition was released only in Slovak — and the deeper reason behind itWhat The Cocktail Balance 2.0 set out to do — and why theory comes before recipesWhy hospitality is more than just service, and how pricing tells a storyHow Stan’s recipes act as creative blueprints, not rigid instructionsHis take on hospitality as “selling love” — and why that’s what guests really pay forKey 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_harcinikWebsite: thecocktailbalance.comContact Damian:Website: www.thecocktailacademy.comEmail: sayhello@thecocktailacademy.comInstagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsx

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 CoverWhy only 30% of staff naturally operate at a high levelThe mindset shift that doubled revenue in a struggling venueWhy most managers fail (and how to stop it)The difference between service and hospitality — and why guests feel itHow to build training that actually worksWhat consistency really looks like on a busy Saturday nightCulture killers that start at the topWhy you can’t scale a team without clear, repeatable systemsWhat closing early says about your businessWhy hospitality is one of the most valuable skills in the worldQuotes 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 & Mentions30percentrule.com – Preston’s training and consulting platform@the30rule on Instagram👋 Connect With UsWebsite → 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 stickPreston’s “hospitality hill to die on”Advice for founders scaling multi-site operations → Unlock it now at thecocktailacademy.com

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 LearnHow Bart & Val transitioned from running bars to full-time consultingWhy they wrote Bubbles — and how an Instagram post forced their handCollaborating with a Cambridge professor to decode carbonation chemistryHow they used flavor compound mapping to reverse-engineer cocktailsWhy consistency trumps complexity in modern bar programsTips for designing menus with both guests and GP in mind🔗 Links & ResourcesCrossroads Consultancy🌐 www.crossroads.bar📸 @crossroads.consultancyThe Book📘 Bubbles: A Guide to Carbonated Cocktails — available via their website.🔒 Bonus ContentTo 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

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 LearnJeff’s journey from architecture student to world-renowned bartender and authorHow the cocktail landscape has shifted over three decadesWhy small cities can outperform major cocktail hubs with the right approachThe myth of “cool” cocktails — and why the most popular drinks shouldn’t be ignoredThe story behind The Bar Book and why it’s still one of the most recommended in the gameJeff’s thoughts on RTDs, gin overload, and emerging spirits trendsThe rise of bartender burnout — and why hospitality starts with taking care of yourselfGame-changing tools: batching, syrup ratios, and consistency tips from the trenchesThe 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 Mentionedjeffreymorgenthaler.com – Jeff’s official website with blogs, recipes, and free toolssyrupcalc.com – Free syrup calculatorbatchcalc.com – Free batching calculatorThe Bar Book: Elements of Cocktail Technique by Jeffrey MorgenthalerDrinking Distilled: A User’s Manual by Jeffrey MorgenthalerRegarding Cocktails by Sasha PetraskeThe Joy of Mixology by Gary ReganCosmopolitan: A Bartender’s Life by Toby Cecchini📣 Perfect For:Bartenders looking to sharpen their skillsBar managers refining their training or menusBar owners in small markets trying to raise the standardAnyone tired of cocktail snobbery and ready to build great hospitality from the ground up📲 Connect with The Cocktail AcademyWebsite: www.thecocktailacademy.com Instagram: @welovecocktails TikTok: @welovecocktailsx Facebook: @welovecocktailsx Email: sayhello@thecocktailacademy.com📲 Connect with Jeffrey MorgenthalerInstagram: @jeffmorgen Website: jeffreymorgenthaler.com

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 pandemicWhy most tastings are biased and how Flavor Camp flips the scriptThe structure of a Flavor Camp session, including gamified blind tastingsHow her marketing background shaped the business modelThe power of visual learning and why icons, colours, and simplified cues matterThis 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 ReeceInstagram: @flavorcampPersonal: @reecesimsWebsite & Free Resources: www.flavorcamp.com📲 Connect with Damian / The Cocktail AcademyInstagram: @welovecocktailsTikTok & Facebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: sayhello@thecocktailacademy.com

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 LearnHow Kara moved from finance journalism to becoming one of the most trusted voices in drinks writingWhy Shake. Stir. Sip. became a sleeper hit with both home bartenders and industry prosThe power of equal-parts cocktails for building flavor literacy and techniqueKara’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 craftThe 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 NewmanCocktails for a Crowd by Kara NewmanNightcap by Kara NewmanCocktail Codex by Death & CoRegarding 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 NewmanInstagram: @newman_karaBooks on Amazon: Search “Kara Newman” on AmazonArticles: Wine Enthusiast, Punch, Bloomberg, Food & Wine, and more🍸 Connect with The Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: www.thecocktailacademy.comPatreon: The Cocktail Academy Patreon🎧 Like What You Heard?If you found value in this episode, please consider:Subscribing to the showLeaving a quick reviewSharing with your fellow bartenders and spirits nerdsAnd 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.