Best Damon Boelte podcasts we could find (Updated January 2019)
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T
The Speakeasy
Weekly
 
Tune in to The Speakeasy, every Wednesday at 2PM EST, where hosts Damon Boelte and Sother Teague will discuss cocktails, spirits, wine, beer, tea, coffee and all things in the liquid universe, with guests ranging from bartenders and brewers, alchemists and ambassadors, roasters and regulars, and every expert and enthusiast in between. Learn from some of the world's leading experts in mixology, bar history, distillation and brewing about how we enjoy imbibing today.
 
S
Sundowners Podcast
Weekly
 
A Happy Hour Podcast | Cocktails, History, Mixology & More
 
S
Shift Drink
Monthly+
 
Welcome to the debut of Shift Drink! Long hours on sore feet and wearied coworkers cramped side-by-side in the pursuit of perfection is typical in the service industry. But it isn’t until the final diner has gone and the last tab is closed; when there are no more pots to scrub or glasses to polish; that’s when the first shift drinks are poured and the stories start to flow. Every week, Eddie Kim and Mathew Ramsey will share a shift drink and swap war stories from behind the line with chefs, ...
 
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This week Bronx-turned-D.C. bar madame Lauren Paylor discusses her spark of joy in the cocktail world, spreading diversity on the shoulders of giants, and coming out of her shell. Lauren rolls with an Obama, Eddie mixing drinks with an eye-roll, and Mathew judo rolls into your DM’s like ...By info@fullserviceradio.org (Full Service Radio).
 
Amanda Whitt is a Brand Ambassador, Bartender, Barista, and all around liquid enthusiast. She talks to Damon and Sother about repping coffee all around the country. Plus, Damon shares his own spectacular barista experience. The Speakeasy is powered by Simplecast.By info@HeritageRadioNetwork.org (Heritage Radio Network).
 
This week Pitmaster Rob Sonderman of Federalist Pig gives us the low-and-slow of the Holy Trinity, finding your ribs on the big screen, and the changing faces behind the smoker. Rob breaks down his favorite woods, Eddie smolders for Fiji Water girl, and Mathew digs deep for his own bbq language.By info@fullserviceradio.org (Full Service Radio).
 
Claire Sprouse has bartended across the United States' at some of the most well-known cocktail institutions, starting in Houston and most recently at ABV in San Francisco. In 2014, she co-founded Tin Roof Drink Community, a consulting and education company committed to exploring sustainability in hospitality spaces. For their teachings at the 2 ...…
 
This week bar maven and food dandy, Jason Mader brings the holiday spirit, and we all get the drunker for it. Seasonal ghost guests of ShiftDrink past and future - Kat Hamidi Adam Bernbach Chantal Tseng and Melissa Konishi come to roast Mader's chestnuts( but mostly love) ... AND a new star is born; the Chilito Royale (just add caviar).…
 
This week, Damon and Sother report remotely from Blue Quarter in the East Village. Their guests are Jeff Bell and AK Hada of the legendary PDT. Hear all about hot dogs, clandestine entrances last min flights to Hong Kong and American brandy. But, Please Don’t Tell! The Speakeasy is powered by Simplecast…
 
This week we decipher the lingo of natural wines, find a pairing with the OG halfsmoke, and get a bit too “mousey” with Jeff Segal of the newly minted Domestique Wine. Jeff recounts a wedding day run-in with Uncle Jesse, Mathew creates the ultimate catering company, and Eddie twerks his way to understanding pet nats.…
 
Join us on the Speakeasy for a very festive holiday edition featuring the team from Miracle in Brooklyn. New father Jason Littrell, human Swiss Army knife Chris Bidmead and,ring-leader Dave O’Brien have overdecorated and stocked their bar to be a Christmas holiday wonderland. We also take potshots at our dear friend Giuseppe Gonzales with pumpk ...…
 
This week we strut the second line and geek out on the French 75, throwing technique, and bartender collaborations with Chris Hannah and Nick Detrich of the soon-to-open Jewel of the South in New Orleans. Chris aims for a million, Nick embraces the -tini, Mathew defends the neckerchief, and Eddie backseat bartends.…
 
Need an extra shifty for the road now that the holiday season is upon us? We’ve got you covered with a bonus Shift Drink featuring David Zilber, head of Noma’s Fermentation Lab. We caught up with David after his booktalk with Rene Redzepi, hashing out his role as Noma’s ferment-ologist, a garbage photographer, and a collaborative food innovator.…
 
Jack Ferris is the US national brand ambassador & educator for Bushmills Irish Whiskey. He grew up in as small town called Coleraine in Co. Derry, which is located just 7 miles from where The Old Bushmills Distillery is located. From a young age, he has been passionate about Irish Whiskey. Jack started his whiskey career as bartender at the Bus ...…
 
This week we stoke the embers of innovation, visit the red planet, and unearth the Promethean origins of Ben Eisendrath of Grillworks. Ben flexes his photog muscles, Mathew rehabilitates from his hamburglar past, and Eddie defends mumbo, the midwest, and everything in between.By info@fullserviceradio.org (Full Service Radio).
 
This week on the Speakeasy, Damon and Sother host Eamon Rockey from the remote studio inside Blue Quarter. Eamon made his mark as a NYC bartender known for making clarified milk punch. Now he's got a bottled version on the market. He’s also helped develop a new generation of bar bag with the workwear brand Tilit as well as being in a leadership ...…
 
This week we tear up the asphalt on the post Red Hen-gate fallout, bromances behind the bar, and the podiatry of becoming an American. Fred misses New Orleans and his sweet Willie Mae’s, Eddie gags on a Trumpkin Pie Martini, and Mathew embraces the long hours with his better half.By info@fullserviceradio.org (Full Service Radio).
 
Today on The Speakeasy, Damon and Sother talk to an activist, a trans woman and a female general manager to discuss hospitality in the new culture of gender fluidity, activism and the #metoo movement. Jackie Summers, Jesse Wohlers and Tyler Beebe. Powered by SimplecastBy info@HeritageRadioNetwork.org (Heritage Radio Network).
 
This week we heal VEP wounds, predict the future of D.C.’s cocktail bars, and map the serpentine path in between with beverage traveler Lukas Smith of Destination Wedding. Mathew explores his maritime calling, Eddie is revealed as a dark knight, and Lukas turns the Big 4-0.By info@fullserviceradio.org (Full Service Radio).
 
Today on the Speakeasy, Damon and Sother talk to to Master Distiller Enrique De Colsa from tequila Don Julio. Powered by Simplecasthttps://simplecast.com [1]https://www.diageobaracademy.com/en_zz/training/meet_our_experts/industry-leaders/enrique_de_colsa/[2]https://www.donjulio.com/[3]http://imbibemagazine.com/interview-with-enrique-de-colsa/…
 
Today we are drinking a Bloody Mary. Thank god. Bloody Mary Recipe: 2 OUNCES VODKA 4 OUNCES TOMATO JUICE ½ OUNCE LEMON JUICE ½ TEASPOON WORCESTERSHIRE 2-4 DASHES HOT SAUCE SALT AND PEPPER TO TASTE Add all ingredients to a mixing tin and add ice. Roll back and forth between mixing tins and strain into an ice-filled Collins or highball glass. Gar ...…
 
Today on the Speakeasy, Damon and Sother talk to Penelope Roussetzki, Stephen Hoppe, Chris Hoppe about beer, working in the food industry and more Powered by Simplecast https://simplecast.com/ [1]https://www.facebook.com/barpenultima/By info@HeritageRadioNetwork.org (Heritage Radio Network).
 
This week’s adult beverage is a classic for no apparent reason, and is up for some revamping if anyone wants to take a crack at it! Blood And Sand Recipe: 1 OUNCE SCOTCH, PREFERABLY BLENDED 1 OUNCE CHERRY LIQUEUR, PREFERABLY CHERRY HEERING 1 OUNCE SWEET VERMOUTH 1 OUNCE ORANGE JUICE Add all ingredients to a cocktail shaker. Add ice and shake. S ...…
 
Damon and Sother get the opportunity to talk with Johnny Schuler, Master Distiller for Caravedo Pisco and all around Pisco advocate. He has dedicated much of his life to setting the standards for excellence in the Pisco industry. And, as Pisco’s ambassador, his travels have taken him throughout Peru, and around the globe, to educate spirits ind ...…
 
This week we wig out, literally, with Tom Sietsema, restaurant citic for The Washington Post, hashing out critiquing in the #MeToo era, getting creative with aliases, and retiring his quill and ink for good. Tom, gets some sage advice from kitchen confidant Julia Child, Mathew reminisces over his origins at the SF Chronicle with Michael Bauer, ...…
 
After fueling the Green Mountain Boys in their capture of Fort Ticonderoga from the British during the Revolutionary War, this cocktail has become a Colonial-era classic. Tune in to learn more! Stone Fence Recipe: 2 OUNCES DARK RUM, BRANDY, BOURBON, OR RYE 1 DASH ANGOSTURA BITTERS 5 OUNCES FRESH PRESSED APPLE CIDER Add all ingredients to a rock ...…
 
Today on The Speakeasy, we talk to Paul Finn and special guest William Pineapple. Paul started his career in music and movies, producing his first feature film at age 21 for Kevin Smith’s View Askew Productions. While working on the soundtrack for that film, “A Better Place”, he decided to re-focus on a career in the music industry both as an a ...…
 
Learn about how to make an Americano cocktail even more American – by adding pilsner! Americano Perfecto Recipe: 1 ½ OUNCES CAMPARI ¾ OUNCE DOLIN ROUGE SWEET VERMOUTH ¾ OUNCE CARPANO ANTICA SWEET VERMOUTH 4 OUNCES PILSNER Add ice to a Collins Glass. Add Campari and both vermouths. Top with pilsner and garnish with an orange wheel. Leave us some ...…
 
On Today's Speakeasy Damon talks with Kevin Beary, Beverage Director at Three Dots and a Dash in Chicago. Kevin Beary his first taste of bartending while shaking and pouring colorless liquid as a minor. His first official gig was aboard a Delaware River cruise in Philadelphia, where 500 thirsty passengers would board the ship most nights and dr ...…
 
A wonderful transition into our favorite season, this maple-yet-sour cocktail is a pure delight. Listen to Hailey keep this episode from proceeding by running her own Filibuster. Filibuster Recipe: 2 OUNCES RYE ¾ OUNCE LEMON JUICE ½ OUNCE MAPLE SYRUP 1 SMALL EGG WHITE Add all ingredients to a cocktail shaker and dry shake. Add ice and shake wel ...…
 
This week the shit hits the fan as a hungover Mathew and a second-fiddle Eddie swap stories with D.C.-industry vet and multimedia journalist Victoria Milko. Victoria reminisces on her time in the district, as well as her work abroad, Mathew pines over Chris Pine -- again -- and Eddie reveals his penchant for floral prints.…
 
Rocky Yeh is the Gardien des Chais (keeper of the cellar) at Maison Ferrand and Danny Ronen is the proprietor of Academia in Austin and partner at Unlimited Liabilities. Tune in as Sother chats with these two about travel, New York Brandy Week, subscription cocktail boxes and getting educated at a bar. The Speakeasy is powered by Simplecast.…
 
This week we strip down to our skivvies with sake royalty, Jessica Joly of Tokyo Record Bar and Miss Sake USA. Jessica lays bare her favorite sake/street food pairings, the future of sake in America, and the thread leading to her career in the industry. Mathew plots his next lobster hotbox and Eddie forms a Toni Braxton cover band.…
 
Today we are drinking a cocktail called the Mexican Firing Squad. If you like margaritas but want to stop being such a basic bitch, this one’s for you. Mexican Firing Squad Recipe: 2 OUNCES TEQUILA ¾ OUNCE LIME JUICE ¾ OUNCE GRENADINE 5 DASHES ANGOSTURA BITTERS SODA WATER (OPTIONAL) Add all ingredients to a cocktail shaker. Add ice and shake un ...…
 
Aaron Goldfarb is a writer who lives in Brooklyn. He’s written the novels “How to Fail: The Self-Hurt Guide” and “The Guide for a Single Man/Woman.” He writes about beer, whiskey, and drinks culture for places like Esquire, PUNCH, and VinePair. His latest book is “Hacking Whiskey.”By info@HeritageRadioNetwork.org (Heritage Radio Network).
 
This week we set the table for a ‘drinktank’ on finding passions in the details, rebirthing a restaurant, and the truth about mixing your liquors with Jenn Knowles, general manager and beverage director of Mirabelle DC. Jenn doubles as a dining room battlefield medic, Mathew shows off his shaolin taco fist, and Eddie comtemplates jacking the ch ...…
 
Today we are drinking a Dark ‘n’ Stormy, which is quite relevant as Hannah’s just been pummeled by Hurricane Florence over the weekend , and Hailey’s just getting into the rainy season. A Dark ‘n’ Stormy is a highball cocktail made with dark rum (the “dark”) and ginger beer (the “stormy”) served over ice and garnished with a slice of lime. Dark ...…
 
This week, Damon sits down with Jeremy Allen, the GM of MiniBar in Hollywood, CA. Allen has done time under James Beard Award winning chefs in both LA and Mpls, and is a CMS Certified Somm with a Wine Spectator Award, but you wouldn't guess it by his sailor speak. More importantly, Jeremy has spent tons of time drinking in the best and worst ba ...…
 
This cocktail is the cat’s pajamas. Nay, the eel’s ankle. Well it’s the elephant’s instep, the snake’s hip and the capybara’s spats. Regardless, we’ll have a Bee’s Knees, Johnny, and step on it before the bulls show up. Bee’s Knees Recipe: 1 ½ OUNCES GIN ¾ OUNCE LEMON JUICE ¾ OUNCE HONEY SYRUP Add all ingredients to a cocktail shaker. Add ice a ...…
 
This week, chef and food correspondent Marti Buckley joins us from the cradle of pintxos and Michelin stars talk about her new cookbook "Basque Country." Eddie and Mathew basque in the glow of fond memories of San Sebastian, while getting the historical skewer on pinxtos, vermouth culture, and Marti’s Southern choir roots.…
 
The Speakeasy turns 300! Joining Damon and Sother to celebrate is Kara Newman, author of the forthcoming book NIGHTCAP: More Than 40 Cocktails to Close Out Any Evening. Tune in to hear them talk nightcaps, and drink a few (or several) themselves! The Speakeasy is powered by SimplecastBy info@HeritageRadioNetwork.org (Heritage Radio Network).
 
The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice, associated with Polynesian-style settings. We think the Wall Street Journal said it best, “If you think of Tiki as the cocktail world’s sugary cousin with a penchant for bad Hawaiian shirts, then you haven’t had the good stuff.” Bitter Mai Tai Recipe: 1 ½ OUN ...…
 
This autumn, Asbury Park resident Diana Pittet, who grew up in Atlantic Highlands, is teaching a pioneering, one-of-a-kind graduate seminar at New York University on “The History, Culture, and Politics of Drinking,” from the Neolithic period to the present day. That’s a time span of over 9,000 years of humans intentionally (as opposed to accide ...…
 
Your hosts travel to the southern shore of Lake Erie to investigate the hospitality scene in Cleveland. Guided by native Stefan Was of the Porco Lounge and Tiki Room, Damon and Sother zig zag across the City talking to some of Believeland's most beloved bartenders and restaurateurs. From Ohio City Provisions to the venerable Velvet Tango Room, ...…
 
The Moscow mule is a cocktail made with vodka, spicy ginger beer, and lime juice, garnished with a slice or wedge of lime. It is popularly served in a copper mug; however, public health advisories recommend the mugs be plated with nickel or stainless steel on the inside and the lip. Moscow Mule Recipe: 2 OUNCES VODKA ¾ OUNCE LIME JUICE 4 OUNCES ...…
 
This week we we get taken to therapy over bad mothers, deceptive black garlic, and the fermentation waiting game with Sarah Conezio and Isaiah Billington of Keepwell Vinegar and White Rose Miso. Eddie lusts for a bucket o’ McNuggets dripping in gochujang, Mathew is nothing but Champagne wishes and Caviar Dreams, and Isaiah and Sarah owe Chicago ...…
 
Sother went down to this year's Tales of the Cocktail in New Orleans, armed with a recorder and a dream...a dream to cover the entire festival in-depth. However, due to his jam-packed schedule, only this interview got recorded: a sit-down with Jabin Troth, founder of the world's largest craft cocktail Instagram account, Licensed to Distill. Tun ...…
 
Today we are drinking what Megan Krigbaum cites as “A fancy man’s Black and Tan,” the Black Velvet. The Black Velvet is a beer cocktail made from a stout (often Guinness) and white, sparkling wine, traditionally Champagne. The drink is said to have originated at the Brooks’s Club on St. James’s Street in London, on the occasion of the death of ...…
 
This week we play matchmaker to carbs and cheese, lox and bagels, and fernet and coke, with Daniela Moreira of Timber Pizza Co. and Call Your Mother Deli. Mathew packs his bags for PIZZA CAMP, Eddie dreams of Argentine aperitivo life, and Daniela works through complicated work relationships with her pitching arm.…
 
On Today's show Damon and Sother talk with Charlotte Voisey, Director of Advocacy at William Grant & Sons USA. They discuss the rise of gin in America, respect for cucumbers, and travel tips. Plus, we get some surprise guests at the end of the episode! The Speakeasy is powered by Simplecast.By info@HeritageRadioNetwork.org (Heritage Radio Network).
 
The mint julep is made primarily using bourbon (or some other spirit), sugar, water, crushed or shaved ice, and fresh mint. As a bourbon-based cocktail, it is associated with the American South and the cuisine of the Southern United States in general, and the Kentucky Derby in particular. Mint Julep Recipe: 1 LARGE MINT SPRIG ½ – ¾ OUNCE SIMPLE ...…
 
Rob Morton spent 17 years in the music business running marketing departments for record labels and Virgin Megastores, and 6 as a production manager for live action music videos and commercials, before going into bar ownership in 2010. He worked for Idle Hands from 2010-2015, Fools Gold from 2014-present, Voltaire as of 2018, and Paul’s Of Oak ...…
 
This week we get dual-flanked by two podcasting greats, Damon Boelte of The Speakeasy podcast and our very own Jack Inslee of Full Service Radio. We breakdown many-a-cocktail, including the perfect martini, the overrated aviation, the doubly-garnished manhattan, and the hard start shot. Damon reminisces on jamming with King Cocktail, Jack recou ...…
 
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