The Cocktail Academy

From recipe databases and home bar apps to batching systems, dilution calculators and profitability tools, Damian breaks down the difference between cocktail enthusiast apps and genuine professional bartender tools.He shares honest thoughts on apps like Mixel and My Bar, before exploring why Bartender's Choice remains one of the most respected cocktail apps in the industry.The centrepiece of the episode is a deep dive into Bevnap, Jeffrey Morgenthaler’s modern bartender toolkit built around batching, costing, scaling, carbonation, ABV calculations and operational consistency.Damian also reflects on how modern bartending is changing:Are bartenders relying too much on apps?Is memorisation disappearing from cocktail culture?Are we moving from artistry to systems and scalability?What actually separates a cocktail enthusiast from a working bartender?This episode is packed with practical insight for bartenders, bar managers, hospitality professionals and cocktail enthusiasts alike.In this episode:The rise of cocktail apps in modern bartendingWhy Damian doesn’t love MixelThe difference between enthusiast apps and professional bartender toolsWhy Bartender’s Choice is still highly respectedHow Bevnap is changing cocktail batching and bar operationsCosting cocktails and running profitable bar programsThe future of batching, prep systems and bartender educationWhy consistency matters more than memorising specsJulie Reiner’s “batchology” discussion revisitedThe evolving role of the modern bartenderFeatured Apps:MixelMy BarBartender's ChoiceBevnapIf you enjoyed this episode, make sure to subscribe, leave a review and share it with someone in hospitality.Follow The Cocktail Academy:Instagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: The Cocktail Academy Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian Cole sits down with Gillian Fitzgerald of Casements Bar in San Francisco to explore what it really takes to build a world-class modern Irish bar.Casements has become one of the most respected Irish bars in the US by doing things differently. This conversation goes deep into the bar’s identity, how Gillian and the team avoid tired Irish stereotypes, and how they create cocktail menus that feel rooted in Irish culture while still speaking to San Francisco and California produce.Gillian shares the story behind Casements, what it was like opening just weeks before Covid, how the team survived through grit and rapid delivery pivots, and how they continue to evolve the bar through strong hospitality, staff development, and thoughtful drinks.The episode also dives into the inspiration behind Casements’ new cocktail menu, including landscape, language, Irish ingredients, and the influence of the late Manchán Magan. If you are interested in Irish cocktails, cocktail menu development, modern Irish hospitality, bar ownership, or running a successful contemporary bar, this one is packed with insight.In this episode:What makes Casements one of the most talked-about modern Irish bars in San FranciscoHow to create an Irish bar without clichés, shamrocks, or plastic paddy nonsenseThe story of opening Casements just six weeks before Covid shut everything downHow the team built a delivery model overnight to keep the business aliveWhy Irish hospitality should be welcoming, inclusive, and for everybodyHow Gillian approaches cocktail menu development at CasementsBlending Irish ingredients and ideas with California produceWhy constraints, limited space, and simple techniques can lead to better drinksHow Casements develops staff knowledge and gets the whole team involved in menu creationThe thinking behind the new Casements menu and its connection to Irish language and landscapeWhy curiosity matters when building drinks for guestsThe story behind the name Casements and Roger Casement’s legacyKey takeaways:A modern Irish bar should reflect real Irish culture, not stereotypesGreat cocktail menus are built on clarity, balance, and identityYou do not need endless equipment or overcomplicated techniques to make outstanding drinksThe best bars build people, not just menusHospitality works best when every guest feels welcomeSometimes the drinks with the most soul come from memory, place, and personal connectionNotable moments:Gillian explains how Casements was designed to feel like an authentic, contemporary Irish space in the middle of San Francisco’s Mission DistrictShe shares the bar’s survival story during Covid, from batch cocktails to mobile Guinness serviceDamian and Gillian discuss the challenge of making Irish drinks feel modern and relevantGillian breaks down how the team tests cocktails, what makes the cut, and why one weird drink always stays on the listThe new menu is revealed as a tribute to Irish language, land, and the work of Manchán MaganIf you enjoy conversations about cocktail culture, Irish whiskey, bar ownership, hospitality, and menu development, make sure to follow The Cocktail Academy Podcast and share this episode with someone in the trade.Contact and follow:Casements BarInstagram: @casementsbarWebsite: casementsbar.comThe Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: sayhello@thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

Tyler Zielinski has built one of the most interesting careers in modern drinks. In this episode, Damian chats with the author of Tiny Cocktails about his path from early bartending roles in Boston, to advertising in New York, to becoming a writer, consultant, educator, and content creator working across the global drinks industry.They talk about what it really takes to build a career beyond the bar, why modern bartenders need to think differently about networking and visibility, and how Tyler carved out a lane that blends hospitality, media, and brand work.The conversation also digs into the rise of tiny cocktails — what they actually are, why they are more than just glorified shots, and how they can create real value for bars and guests alike. Tyler also shares how the book opened the door to projects like Wheels Up and the Up Mini Bar, showing how one idea can evolve into something much bigger.A great listen for bartenders, operators, drinks creatives, and anyone curious about where cocktail culture is heading next.In this episode:Tyler’s route into hospitalityFrom Boston bars to New York advertisingWhy content creation in drinks is harder than it looksBuilding a career outside the traditional bar pathWhy bartenders need to diversify their networkWhat tiny cocktails actually areHow smaller serves can work in a bar programPricing, access, and tasting-menu applicationsThe Wheels Up partnership and Up Mini BarWhy unusual ideas can lead to major opportunitiesFollow Tyler:Instagram: @bon_vivantitoIndustry content: @zeststoriesFollow The Cocktail Academy:Instagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: sayhello@thecocktailacademy.com If you enjoyed this episode, share it with a bartender mate, post it to your story, and tag us so we can see it. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Damian sits down with Declan McGurk, a hospitality leader whose career spans high-volume bars, global spirits brands, and one of the most iconic hotel bars in the world.Declan traces his journey from glass collecting and flair bartending in late-90s Leeds, through brand and sales roles in London, to managing the legendary American Bar at The Savoy. Along the way, he shares why systems matter more than stories, how classics training builds real confidence behind the bar, and why the martini remains the ultimate benchmark for hospitality standards.The conversation also dives into his move to Boatyard Distillery, the realities of growing a spirits brand in a crowded market, and why bartender trust is still the most powerful driver of long-term success.A must-listen for bartenders, managers, and drinks professionals who care about fundamentals, consistency, and genuine hospitality.In this episode:Starting out behind the bar and learning through structured trainingWhy everyone in hospitality is in sales (whether they realise it or not)Lessons from The Savoy: consistency over personalityThe martini as a diagnostic tool for bars and bartendersClassics vs over-complicated cocktail menusThe current state of gin and why “real gin” still mattersWhat great hospitality actually looks like heading into 2026Key takeaway:Great hospitality isn’t about perfection, i t’s about standards, energy, and making sure nobody leaves unhappy, guests or staff.🎧 Listen now and subscribe to The Cocktail Academy Podcast for more conversations with the people shaping modern hospitality.Instagram 📲 Follow @welovecocktails for episode clips, insights, and bartender-focused content. Hosted on Acast. See acast.com/privacy for more information.

From culinary classrooms to cocktail culture, Sother Teague has built one of the most distinctive bars in the world... Amor y Amargo in New York’s East Village by doing what few dared: saying no to juice, sugar and shakers, and saying yes to bitter, spirit-forward drinks built on precision and hospitality.In this episode, Damian sits down with the bartender, author and educator to talk about how a career that began in kitchens shaped his approach behind the bar, why “bitterness is the grown-up flavour,” and how a 240-square-foot pop-up turned into a global benchmark for flavour integrity and service culture.🧾 In This EpisodeHow Sother’s culinary discipline and mise en place mindset shaped his bar craft.The story of Amor y Amargo’s accidental beginnings — and why it still hasn’t stopped “popping” 14 years later.Building a bar around limitations and flavour focus: no fruit, no shakers, no syrups — only spirits, fortified wines and bitters.Turning “no” into “yes, but…” — educating guests through experience.The manifesto every team member receives: a two-way promise of mentorship, standards and care.Why true hospitality is about feelings, not transactions.New ventures: SAUCED, Sother’s upcoming podcast blending food, booze and creative friendship.🍊 Key Takeaways“We sell hospitality — everything else comes with it for free.”The first 10 seconds at the bar are everything: eye contact, a menu, and a glass of water.Great bartending starts with knowing your ingredients like a chef knows flavour.Limitation can be a creative superpower.Hospitality isn’t service — it’s making people feel welcome, comfortable, and cared for.🔗 Links & MentionsFollow Sother Teague → @CreativeDrunkAmor y Amargo — amoryamargo.comSAUCED Podcast → Check out the Kickstarter now liveI’m Just Here for the Drinks – Sother Teague’s essential book on spirits and flavourFollow & Subscribe:👉 Instagram @welovecocktails👉 TikTok @welovecocktailsx👉 Listen & support → thecocktailacademy.com 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 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 DamianInstagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxEmail: sayhello@thecocktailacademy.com 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 EpisodeHow 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 WondrichTwitter: @DavidWondrichBooks: Imbibe! | Punch | The Oxford Companion to Spirits and CocktailsConnect with The Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: 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, 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 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 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… 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 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 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 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 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 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. Hosted on Acast. See acast.com/privacy for more information.