The Speakeasy

Abraham Hawkins is a bartender at Dutch Kills, in Long Island City. Today on the studio he talks with host Damon Boelte to talk about his experience, cocktails, and even motorcycles and Hawaiian shirts! Explaining how he received his training from trying his first egg white drink, to working at Little Branch, a speakeasy based in the West Village of Manhattan in New York City, Abraham talks about summer drinks, gives us some amazing daquiri recipies, and tells us his favorite drink to make (hint: it’s very simple!). Abraham also updates us on the closing of Dutch Kills, and explains to us that although the bar is closing, the future is bright for his co-workers and their team. Don’t know what a michelada is? Tune-in to learn about this great summer drink! This program has been sponsored by Hearst Ranch. Thanks to Brothers NYC for this episode’s music. “When I first go to a bar, I first ask for a daiquiri, Old Fashioned, or Manhattan. It explains how the bar makes their drinks.” [23:05] — Abraham Hawkins on The SpeakeasySee 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 speaks with Justin Briggs, bartender, brand ambassador, consultant, and mixologist. Justin Briggs currently bartends at The Gin Palace and Barbes in New York City, is a Brand Ambassador at Imbue Vermouth, and often consults at James Restaurant in Brooklyn, NY. Recently, Briggs has been hard at work on various bitters, which he has had the pleasure of presenting at Cecil and Merl in his Cherry Bitters, which contains a delicate balance of bright, sour cherry notes, soft vanilla tones, and a pleasantly bitter finish. Briggs has also recently been an ambassador for Imbue Vermouth, makers of the Bittersweet Vermouth, a flagship aperitif designed to be poured simply onto rocks and sipped. Tune-in to learn more about these great products that can be stocked in your home bar today! This program has been sponsored by Hearst Ranch. “Cocktails are almost like folk music, everybody has their own version.” [8:35] — Justin Briggs on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week’s episode of The Speakeasy pairs us once again with Steve Schneider, bartender at West Village watering hole, Employees Only. Today he joins us to talk about the documentary film “Hey Bartender,” in which he is the main subject, and displaying an ode to the cocktail culture that has swept New York City within the past decade. He also talks about his entry into the bartending world, and offers advice to bartenders who are looking to continue working in the industry today. Lastly, Steve gives us his latest updates, including his future career plans to own future bars around the world. This program has been sponsored by Hearst Ranch. Thanks to knifeshow for the music during today’s show. “You have to be focused and if your mind is not in it, you can’t do it.” “There’s always something to do – that’s how to always stay creative.” — Steve Schneider on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It’s time for another Cripple Creek! After two smashing nights at Lit Lounge in December of 2012, Cripple Creek is kicking off their first North American tour at Webster Hall, bringing with them their cutting edge cocktails and rock and roll stage show. Aaron Polsky, Damon Boelte, Mayur Subbarao, and Michael O’Rourke have come together to create some of the world’s most hedonistic, expressive cocktails with, in their own words, “compelling flavors that everyone can relate to”. Tune in for a special preview for the event as Damon chats with Aaron and Mayur about drinks, performance and rock & roll. This program was sponsored by Chefs Steps. Today’s break music provided courtesy of Kntrlr. “You don’t go to a bar just to sit and have a particular drink. In reality, the setting and the context really matter. The major thing we get to do here is create our own setting and context in a way that keeps people actually focused and is much more like performance.” [02:30] –Mayur Subbarao on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

When covering beverages, it quickly becomes clear that the wine world and the cocktail/spirits world are two completely different beasts to deal with Robert Simonson, our guest today on The Speakeasy, chose the latter – and he couldn’t be happier. Tune in as he and host Damon Boelte chat about the allure of the cocktail scene, the camaraderie of bartenders and mixologists working today and some of the emerging trends in the industry. Do trends deserve to die? What is the responsibility of a journalist? Find out on an informative and relaxed episode of The Speakeasy. This program was sponsored by Fairway Market. Music provided by Eula. “Spirits and cocktail people are very different from wine people – and I decided I like the spirits and cocktail people more.” [05:00] “I worry about burning out good trends before they deserve to die.” [21:00] –Robert Simonson on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As a native New Yorker, Charles Hardwick has seen how the city’s biggest juice joints have changed over the years. On this episode of The Speakeasy, Hardwick looks back with host Damon Boelte on his beginning years as a bartender. Learn what used to pass as a margarita and how the renaissance in the mixing world came to pass. What hasn’t changed is the role of the bartender. Hear what Hardwick has to say about how bartenders double as hosts and servers, and the “rules of engagement” that come with the gig. Hardwick later translated this knowledge into a career consulting for brands and used it to establish relationships with bars. Today’s program was sponsored by Hearst Ranch. The music was provided by Herbert Spliffington. “I also noticed that guests treated the bartender which much more respect and there was a different dynamic there.” [6:47] “At ACME, Lemon X in a big jug, that was a margarita.” [9:04] “The drinks are an accessory to the experience.” [12:40] “People are saying, ‘I dreamed of being a bartender’ and I’m floored by that.” [6:02] “I’d rather someone be slightly surly, but in a witty way, but still being true to themselves, but caring about what they do like a french waiter.” [13:56] — Charles Hardwick on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tara Wright is the head bartender at 21 Club, the historical speakeasy located on 52nd street in New York City. During our time speaking with Tara, she explained to us the special cocktails she created inspired by the upcoming movie, The Great Gatsby and why they are representative of that time period and that movie specifically. Tara also gave us the historical backstory to the historical establishment that was opened on December 31, 1929. She tells us the creative way in which they were able to conceal the cases and cases of alcohol, using a 5,000 pound brick door and a dip switch. “It [gin] was popular with F. Scott Fitzgerald because he believed that you couldn’t smell it on his breath so it was an ideal drink”. [7:30] –Tara Wright on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Holy GoogaMooga! Julie Reiner, owner and operator of the Clover Club and Flatiron Lounge, chats with Damon Boelte on The Speakeasy about her role as VIP Cocktail Experience coordinator of the Great GoogaMooga Festival in Brooklyn’s Prospect Park. Music, food and cocktails collide at the Great GoogaMooga. Reiner is working on bringing together the city’s biggest mixologists and with quality food (foie gras donut, anyone?). The festival features bars at specific times so listen to who’s coming and when to catch them. With the festival only a month away, hear what goes into making a festival “cocktail experience” happen from pre-batching to planning how to serve the drinks. This program was sponsored by Whole Foods Market. “When you get behind the bar, what’s your entry song? …you got to have your own theme song.” [5:36] “We had a ton of people last year who were cocktail people and they knew they were going to get great cocktails from the bars that were involved. It wasn’t just ‘Give me what you have’ and throw it back.” [20:08] “Im always looking for that sweet spot that the majority of the public is going to enjoy” [24:51] –Julie Reiner on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Same spot, new look! This week on The Speakeasy, Sam Ross and Michael McIlroy drop by to talk with host Damon Boelte about their new bar, Attaboy. The two took over the former location of Lower East Side staple, Milk and Honey. Find out what it takes to open your own bar, and what they’ve changed to make the spot their own. What’s stayed the same since the bar opened a month ago? Classic cocktails. Hear Damon, Sam and Michael debate the value of a cocktail menu. Does a lack of menus make things more personal between a bartender and a customer, or more confusing? Without a menu, the duo talks about serving guests personalized drinks in “courses” – whether it’s with citrus or, even, an egg. This program was sponsored by White Oak Pastures “Those couple months we were closed during the renovations, hours were changed significantly from being bartender for 14 odd-years getting up around midday, on an early miday and then getting home until 5 to just to change, getting and being there at 9 o’clock, making sure the contractors were on top of their game, making those phone calls, did you know business hours close at 5 p.m.?” “Those few months we were closed I was just craving getting back behind the bar and we’re doing that in our own space.” —Sam Ross of Attaboy on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Old school Italian New York is alive and well. This week on The Speakeasy, get to know Thomas Waugh, the bar director for Major Food Group – the people behind Torissi Italian Specialties, Parm and the newly opened Carbone. He shares the plans behind Carbone, a high quality and entertaining take on classic red and white checkered tablecloth NYC Italian restaurants. Hear about Thomas’s inclusive drink program at Carbone, that will promise diners free limoncello and grappa at the end of their meal. Damon and Thomas wax poetic about classic cocktails and their place at themed restaurants while giving listeners some great insight into the mentality of forward thinking bartenders. This program was sponsored by Hearst Ranch. Today’s break music provided courtesy of Dead Stars. “Almost everybody that’s grown up in the United States can relate to the experience of the mid-century style American Italian restaurant. Red and white checkered tablecloths, breadsticks, etc. We wanted to do that idea – but actually do it really well.” [07:00] “My job at Carbone is to finish the night. Every single customer gets free limoncello and infused grappa.” [13:00] –Thomas Waugh, bar director of Major Food Group on The SpeakeasySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.