Bartender at Large

For this week's episode, we were lucky enough to sit down with legendary bartender, Tony Abou-Ganim, one of the leading figures that helped to fuel the craft cocktail renaissance. Join us as he talks about being a pioneer in the industry, training a staff of 200 bartenders, and his lifelong love affair with the Negroni.

More Info:

Tony Abou-Ganim

https://themodernmixologist.com

Libertine Social

https://www.mandalaybay.com/en/restaurants/libertine-social.html

Bartender at Large Movie

https://vimeo.com/o

A Conversation w/ Cocktail Legend Tony Abou-Ganim | Ep. 105 by Erick Castro

Apartment Bartender | Ep. 106 by Erick Castro

Keeping your sanity in the high-stakes spirits industry can really take its toll on today’s bar professional. The constant flow of airports, meetings and events can quickly overwhelm you if you can’t stay organized. To help shed some light on dominating your workload, we are joined by Campari Brand Ambassador, Anne Louise Marquis, and she shares with us her tips and tactics on how to stay sharp and on top of your game.

Learn More:

Anne Louise Marquis

http://www.papermag.com/the-mondrians-raddest-bar

Anne Louise Marquis | Ep 104 by Erick Castro

Going sober in the bartender world can be a difficult path to travel, especially when there is booze and partying going on all around you. But the unhealthy lifestyle of late night alcohol & junk food doesn't have to be the only way. Nectaly Mendoza, of Herbs & Rye, is living proof that getting sober in the spirits industry doesn't have to slow down your career.

Learn More:

Herbs & Rye

http://www.herbsandrye.com

Nectaly Mendoza

https://www.nightclub.com/industry-news/nectaly-mendoza-2016-bartender-year

Getting Sober & Losing 200lbs In The Bar World | Ep 103 by Erick Castro

When it comes to controversial opinions in the cocktail world, no one can rock the boat like award-winning bartender, Giuseppe Gonzalez. He is the responsible for some of the most important recipes in the modern cocktail canon, such as the Trinidad Sour, Negroni Swizzle & Infante, and he is a wealth of knowledge. But he also has some strong opinions on beverage and the bar scene in general, so tune in as we talk about cocktail creation and overrated classics.

Making Better Drinks & Why The Sazerac Is Overrated | Ep 102. by Erick Castro

Running a bar program around extinct and out of production spirits might sound crazy, but tiki legend, Paul McGee is doing just that at the Milk Room in Chicago. Join us as he talks about hunting, pricing and making drinks with rare spirits.