The Speakeasy

The Speakeasy is back for 2016 with none other than veteran bar man Toby Maloney, Beverage Director at Mother’s Ruin and Lorenzo’s, a new Latin themed restaurant bar in Bushwick.  Talking the evolution of the cocktail scene in the city plus details his latest projects, find out what Toby has been up to since his last sit down with Damon. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

https://donatenow.networkforgood.org/heritageradionetwork This week on The Speakeasy , Damon Boelte is in studio with Meaghan Dorman, of the Raines Law Room, Dear Irving, and The Bennett.  In charge of the menu, cocktail development, and staff training at both destinations, Meaghan highlights her early dedication to learning the classic drinks and acknowledges the importance of improvising behind the bar.  What’s it like to be a part of so many iconic places in New York City?  What is going on in the cocktail world these days?  Tune if for a great chat! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy , Damon is on the line with bar industry vet Lucas Plant, a founder at Bull in China located in Portland, Oregon.  Bull in China started as a passion for collecting vintage barware that quickly turned into product development of one of the most prized possessions—the mixing glass. Not aiming to reinvent the wheel, but to instead make better bar products by addressing the issues that we find in the field, Luke explains that Bull in China seeks to move the barware industry forward by rethinking it from the perspective of working bartenders, who let’s face it, know these products best.  In need of a replacement jigger? Julep strainer? How about a muddler?  Tune in for a great conversation!  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

New York City is full of history, and no place knows it better than The Brooklyn Inn.  Celebrating the establishment’s 130th birthday, this week on _ The Speakeasy _, Damon welcomes guests Tom Vaught and Joel Shifflet to chat about the bar’s interesting past, how it survived prohibition, as well as details surrounding Brooklyn’s brewing scene in the early 1900s. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week _ The Speakeasy _ is back with a brand new show featuring guest Paul Clarke.  Paul Clarke is Imbibe’s Executive Editor and the author of The Cocktail Chronicles: Navigating the Cocktail Renaissance With Jigger, Shaker & Glass, released in July of 2015. He believes in the importance of a diverse liquid diet. While his heart belongs to spirits and cocktails—his inclinations often lean to bourbon and Boulevardiers—his days (and nights) are peppered with pour-overs and cold-brew, cab franc and cremant, and pilsners and gose. Because balance is so important.  Tune in for an in-depth talk on all things beverage and what’s next in the world of cocktails! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever been frustrated by the limited spirit selection at your corner store?  This week on _ The Speakeasy _, host Damon Boelte helps listeners solve this problem along with guest Steven Abt, founder of Caskers. Caskers helps you discover craft spirits that aren’t available at your local liquor store. Working to bring you the finest artisanal spirits, which are sourced from fresh, local produce, and are a celebration of the passion and dedication of the master distillers who make them by hand, Steven explains how he and his business partner founded the business and what sets them a part from any other purveyor of spirits! Take pride in what you drink. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brennan Adams, brand ambassador for Santera Tequila, is in studio with Damon Boelte for this week’s episode of The Speakeasy.  Kicking off a thorough discussion on tequila, Brennan explains that though we’re delving into fall, tequila is an ideal cold-weather beverage.  Conversation touches upon the best bar set ups (visually and practically) to details about Santera’s various tequila recipes. From putting additional thought into their bottle design to placement behind the bar, tune in to hear how tequila can be more than a rushed shot combined with lime and salt. “I love whisky, but what I really love about agave is the incredible versatility.” [28:00] -Brennan Adams on The Speakeasy  See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Drink slingers Jane Danger and Austin Henelly of the Lower East Side tiki inspired bar and restaurant, Mother of Pearl, are in studio for The Speakeasy this week with host Damon Boelte.  Talking the paths that led each to becoming cocktail experts plus their take on the tiki bar and the importance of making their customers happy, Jane and Austin wax poetic on hospitality and the intent behind their drinks.  This program was brought to you by Michter’s. “What we love about tiki we’re taking that and putting it through the bizarre algorithm that is my brain and Jane’s brain, and it comes out as something totally different on the other end.  It’s more tiki through the looking glass.” –Austin Henelly on The Speakeasy “Tiki needs to be as fun to make as it is to drink.” –Jane Danger on The Speakeasy See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week on The Speakeasy, host Damon Boelte is in the studio with Chris Balla, beer selector for their common interest oyster bar – Grand Army Bar. Talking all things beer, Chris relates how he developed his palate, where his beverage career began, and thoughts on German beers. Beer cocktails are also on the rise which prompts an in-depth conversation on the various uses of beer in concocted drinks and beer/spirit mixers, plus the guys’ personal favorites lately. This program was brought to you by Heritage Foods USA. “When you eat something or drink something there’s an emotional, historical trigger from your childhood.” [8:45] “Why use club soda when you could use beer in there?” [22:15] —Chris Balla on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steven Andrew Soderbergh is best known as an acclaimed American film producer, director, screenwriter, cinematographer and editor. He’s behind a plethora of celebrated films including the Ocean’s Eleven and Oceans Twelve movies and most recently, Magic Mike XXL. What you might not know about him is that he’s also behind a brand new spirit, Singani 63. What is Singani 63? A muscat grape based spirit made in the Bolivian Andes. Sound interesting? Learn more as Damon Boelte interviews Steven on a brand new episode of The Speakeasy. This program was brought to you by S. Wallace Edwards & Sons. “Learning a new thing is always fun. The last couple of years, as things have started to heat up, I’m hanging on by my fingernails. There’s a real pleasure when you’re able to bring a product like Singani 63 out and have people try it and like it. It’s fun to expose people to something new. This is what I call the beginning of Act 2.” [02:00] “This is not brandy, it’s its own thing. You spend a lot of time explaining what it isn’t to people, rather than what it is. I stumbled upon something nobody had heard of or been exposed to here, yet has this long history. We got the best of both.” 06:00 “The general knowledge level of a bartender is much higher than it was 10 years ago. I look at a bar now completely differently than I did when I first started this process.” [10:00] “I didn’t get into this to get bought out – I got into this so that people can get it. Hopefully at some point it becomes sustainable.” [16:00] “I’m the Tony Montana of the spirit world. I’m definitely hitting my own supply.” [32:00] –Steven Soderbergh on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.