S3 E21 Use Your Egg-Noggin

In this holiday special, Bob Cutler crashes the George Hale Ric Tyler Show with mason jars and a mission: help hosts survive the entertaining season without being trapped behind the bar. Bob introduces his ultimate holiday "cheat code"—pre-batching cocktails, especially eggnog, so hosts can spend time with family and friends instead of mixing drinks all night. He explains that time is the one gift you can't buy, but you can give it back to yourself with smart prep.

Key Topics

Pre-Batching as Holiday Survival

By batching eggnog and cocktails ahead of time, hosts reclaim their evenings and stay present for the moments that actually matter.

Eggnog as a Living Cocktail

Homemade eggnog improves with age, becoming silkier and more integrated, proving that patience can be a powerful ingredient.

Hospitality Through Intention

From ice choice to glassware to flavor balance, Bob frames cocktails as part of a full sensory experience—not just something to drink.

(0:00–2:53) Bob introduces the holiday "cheat code": pre-batching cocktails so hosts aren't stuck behind the bar.

(2:53–6:43) Deep dive into homemade eggnog—ingredients, refrigeration, and why aging makes it smoother and better over time.

(6:43–8:04) Cocktail one: a green eggnog Grasshopper using crème de menthe, white crème de cacao, and pebble ice in a mason jar.

(8:04–10:25) Cocktail two: an eggnog espresso martini with coffee liqueur, chocolate notes, and optional tiramisu liqueur.

(10:25–12:37) Ice, dilution, and hospitality philosophy—why thoughtful drinks matter as much as food, music, and atmosphere.

• 4 large eggs, separated

• 1/3 cup plus 1 tablespoon sugar

• 1 pint whole milk

• 1 cup heavy cream

• 1 1/4 fluid ounces bourbon

• 1 1/4 fluid ounces dark rum

• 1 teaspoon freshly grated nutmeg

2 oz eggnog

.5 ounce crème de menthe

.5 ounces white crème de cacao

Shake with pebble ice and strain into a coupe glass (or Mason Jar!)

2 oz eggnog

.5 ounces chilled espresso

.5 ounces chocolate liquor

Shake with pebble ice and strain into a coupe glass (or Mason Jar!)

S3 E20 Jack Flash The Geologist Episode

Bob Cutler closes out the year by welcoming his SIX-year-old son Jack into the studio for a candid, funny, and deeply personal conversation about school, gems, birds, golf carts, lemonade stands, and big dreams—reminding listeners that the best conversations don't need cocktails, just curiosity and love.

Key Topics

Curiosity as a Superpower

Jack's endless questions, love of nonfiction, and fascination with rocks, birds, and history show how curiosity shapes learning and confidence at a young age.

Family, Work, and Play Intertwined

From golf courses to lemonade stands, Jack's world blends family businesses, shared experiences, and lessons about effort, kindness, and responsibility.

Fatherhood and Legacy

Bob reflects on the privilege of being called "Dad," realizing that the legacy he's building isn't in restaurants or podcasts—but in raising thoughtful, curious humans.

(0:00–1:32) Bob introduces the episode and explains why his son Jack is the most important guest he's ever had.

(2:35–3:36) Jack shares his age, school life, love of reading, favorite teacher, and growing confidence as a kindergartener.

(4:34–6:54) Hobbies galore: golf, gem collecting, arrowhead hunting, crayfish catching, and running a multi-flavor lemonade stand.

(9:02–10:25) Jack talks about working the beverage cart, picking range balls, and earning money at the golf course.

(12:04–14:29) Jack reveals his dream of becoming a geologist and bird watcher; Bob closes with reflection on fatherhood and gratitude.

S3 E19 Quirky Dogs Need A Home

In this warm, whimsical, and deeply human episode, Bob Cutler sits down with Bangor Humane Society's Kathryn Ravenscraft for a "fun-filled," "pun-filled" chat about cocktails, laughs, and quirky rescue animals. The two touch on responsible pet ownership, generosity, and how compassion, prevention, and community support keep families—and pets—together.

Key Topics

Not every dog or cat -- or donkey -- fits a traditional household. Kathryn explains how no-kill shelters commit to animals with anxiety, trauma, or special needs—sometimes for years—while waiting for the right match.

The Humane Society's food pantry and community partnerships focus on keeping animals out of shelters altogether by supporting families before crisis forces surrender.

From emotional-support animals to holiday adoptions, the episode stresses that pets are lifelong commitments—not gifts or impulse decisions.

(0:00–2:30) Bob introduces Kathryn Ravenscraft and opens with a seasonal Grasshopper cocktail using eggnog.

(6:45–10:30) Kathryn details her SIX years at Bangor Humane Society and the shelter's renovated, odor-free, education-focused facility.

(18:40–24:30) Discussion of long-term and "quirky" dogs like Mandy, and what unicorn adopters look like in real life.

(33:00–40:00) The economics of rescue: adoption prep costs, fees, and why puppies and kittens require more resources.

(44:30–50:30) The free pet food pantry and the philosophy of keeping pets with their families during financial hardship.

S3 E18 Bob's Holiday Top Ten

In this festive holiday edition of Cocktails with Friends, Bob Cutler slides up to the mic with a jolly "ho ho ho," ready to make gift-buying easier for friends, family, and cocktail lovers alike. Bob is making a list and checking it twice then counting down his Top Ten Holiday Gifts—the items he'd give listeners if they were invited to his house for Christmas -- or the eighth night of Hanukkah.

Key Topics

Building the Perfect Home Bar

Bob's list breaks down the essential tools—from glassware to jiggers to ice molds—that turn a casual drinker into a confident home bartender.

Flavor Enhancers & Creative Ingredients

Holiday maple syrups, bitters, and cocktail decks help listeners explore new recipes, deepen flavor profiles, and add festive flair to classics.

Gifts That Bring People Together

Whether it's a Novio's gift card or a well-stocked cocktail kit, Bob focuses on gifts that create shared experiences—drinks, conversations, and celebrations.

Links

10. Proper Glass Wear at https://sunburys.com/#enter

9. https://runamokmaple.com/products/holiday-spice-infused-maple-syrup

8. Bitters at https://highcampflasks.com/products/high-camp-bitters

7. https://www.deathandcompanymarket.com/products/death-co-bartenders-choice-cocktail-cards

6. https://cocktailkingdom.com/products/leopold-jigger-1oz-2oz-stainless-steel-banded

5. https://cocktailkingdom.com/products/2in-square-ice-cube-tray-food-grade-rubber-gray

4. https://www.deathandcompanymarket.com/products/cocktail-codex

3. Novio's Bistro Gift Cards from https://noviosbistro.com/

2. https://highcampflasks.com/products/torch-flask?variant=49491641532692

1. https://cocktailkingdom.com/products/essential-cocktail-set-stainless-steel

S3 E17 Novio's Radio Bob's Birthday Broadcast

Bob Cutler celebrates his final day as a FORTY-NINE-year-old with eggnog prep tips, a year-old barrel-aged Boulevardier, and a clarified chocolate-orange Boulevardier—mixing laughter, chemistry, whiskey lore, and birthday joy live on the George Hale–Ric Tyler Show.

Key Topics

Aging and Transformation

From eggnog that develops depth over weeks to a Boulevardier mellowed for a full year in oak, the episode explores how time, temperature, and chemistry reshape flavor, texture, and aroma.

Creativity in Cocktail Building

Bob breaks down how to manipulate sweetness, bitterness, and aromatic structure—using clarified milk, orange liqueur, and barrel influence—to construct both traditional and playful holiday drinks.

Celebration and Connection

This broadcast is as much about friendship and milestone moments as cocktails. Turning FIFTY becomes the backdrop for laughter, storytelling, and sincere appreciation for shared rituals.

(0:29–0:55) Bob opens the birthday broadcast, arriving at the station with bottles and bar gear and teasing his two-drink celebration.

(2:23–3:07) Eggnog "prep season" explained—rum, cognac, bourbon, eggs, cream—and why aging transforms the drink into something silky and smooth.

(5:58–7:32) First cocktail: a one-year barrel-aged Boulevardier pulled from Bob's basement, mellowed by oak and darker in color.

(9:05–10:11) Second cocktail: a chocolate-orange Boulevardier clarified with chocolate milk, leaving bright flavor and a clear appearance.

(12:15–12:37) A discussion of whiskey palates—how women often detect deeper notes in rye and why Annie out-noses Bob on certain spirits.

S3 E16 Après All Day | Tara Lindley High West Distillery

In this Après All Day episode, Bob Cutler and Rich Stoner warm up with pours of A Midwinter Night's Dram—Bob with Act 9, Rich with Act 7—before welcoming Tara Lindley, High West Distillery's Director of Sensory & New Product Development. The trip explore Tara's journey from Napa to Park City, the art and science of rye-and-port-barrel finishing, the evolution of each Midwinter release, and the magic behind High West's après culture, parties, cocktails, and upcoming new products.

Key Topics

The Art of Finishing & Blending

Tara explains how Midwinter is crafted like a "whiskey vintage"—balancing ruby and tawny port barrels, evaluating every barrel by nose, and blending to create seasonal warmth, complexity, and evolving notes from jammy fruit to dark fig as it matures.

High West's Culture of Creativity

From experimental single-barrel beginnings to new finishing barrels from Europe, High West embraces innovation. The brand continues expanding with cask-strength offerings, revived core whiskeys like Rendezvous and Campfire, and a renewed commitment to adventurous blending.

Après Ski Identity & Community

The distillery's identity is rooted in après culture—old fashioneds after skiing, whimsical Midwinter parties, mountain-town life, and the shared joy of whiskey in cold seasons. Tara highlights how hospitality, sensory craft, and community all shape the High West experience.

(1:56–2:25) Bob welcomes listeners and Rich recaps ski-media events in NYC, including tasting the newest Act 13 of Midwinter Night's Dram.

(3:05–3:18) Tara joins the show—High West's Director of Sensory & New Product Development.

(4:03–5:30) Tara explains her path from Napa winemaking to landing at High West Distillery in Utah.

(8:05–9:52) The trio take a deep dive into Midwinter's blend: High West + MGP rye, finished in ruby/tawny port barrels with changing yearly ratios.

(19:14–19:52) Tara previews new High West releases, including a cask-strength bourbon and upcoming BourRye blend.

S3 E15 Birthday Resolutions Episode

In this special Birthday Resolutions Episode of Cocktails with Friends, Bob Cutler opens with humor and honesty, pouring a Wyoming Whiskey Buffalo Bill Cody Special Release and inviting his co-host and fitness-minded friend Rich Stoner to help him prepare for a healthier year—and an upcoming ski trip to Jackson Hole.

Key Topics

Resolutions with Realism

Instead of extreme diets or long gym hours, the episode focuses on attainable steps—better meal timing, short workouts, and incremental progress that fits a demanding schedule.

Whiskey and Wellness

Wyoming Whiskey's Buffalo Bill release serves as both a tasting highlight and a metaphor for resilience, reminding listeners that balance and enjoyment can coexist with discipline.

The Value of Accountability

Bob's podcast commitment to fitness—shared with listeners—turns a friendly conversation into a motivational pact between friends and fans alike.

(1:05–2:40) Bob and Rich share pours of Wyoming Whiskey Buffalo Bill Cody Special Release, discussing Buffalo Bill's Medal of Honor and the lore behind the label.

(6:13–7:10) Bob recalls struggling with altitude in Jackson Hole and decides to improve his fitness before his next trip.

(9:43–10:17) Rich introduces his background as a certified trainer and outlines the importance of winning small nutrition battles.

(12:15–13:46) Quick, intense workouts beat marathon gym sessions; success is about consistency and intensity, not duration.

(14:20–15:41) Rich proposes an eight-week strength and conditioning program with balanced nutrition and realistic goals for busy adults.

S3 E14 Why Do You Do It That Way Episode

Bob Cutler celebrates ten years of Novio's by answering guest questions about the restaurant's rhythms—from closing Sundays to designing the prefix menu—and by explaining how wine dinners, whiskey allocations, and work-life balance all connect to a simple philosophy: serve with integrity, creativity, and heart.

Key Topics

Hospitality and Balance

Bob's choices—like closing Sundays and summer Saturdays—reflect a belief that hospitality starts with caring for staff as much as guests. A rested, happy team delivers a better experience.

Creativity from Constraint

The prefix menu and wine dinners were born from challenge. By turning limitations into opportunity, Novio's has created signature experiences that now define its style.

Ethics and Community in Business

From refusing to overcharge for rare whiskey to teaching honesty in competition, Bob shows how integrity builds trust and keeps Maine's dining culture thriving.

(3:20–4:26) Why Novio's always closes Sundays—and even skipped Valentine's Day—to give staff guaranteed family time and preserve quality.

(5:21–6:15) Summer Saturdays off: giving the team full weekends during Maine's best months while keeping Monday nights strong.

(6:15–7:51) The origins of Novio's wine dinners with Chef Barton Seaver and Barboursville Vineyards, and how they became part of the restaurant's identity.

(11:03–12:29) The prefix menu born from pandemic-era spacing rules—now a four-course format that enhances value and experience.

(13:18–17:14) Inside the bourbon "allocation" debate: why fair pricing, open bottles, and bartender storytelling matter more than hype or resale.

S3 E13 Every Day Is Sunday | Ken Belson

In this episode, Bob Cutler welcomes Ken Belson, longtime New York Times writer and author of Every Day Is Sunday, a deeply reported look into the business of the NFL. Over a Yuzu Suntory Sour and a plate of umami popcorn, they explore Belson's journalism roots, his time living in Japan, and how his career evolved from teaching English abroad to chronicling the rise of one of America's most powerful institutions. The conversation is equal parts newsroom war story and sports business masterclass.

Key Topics

The Business of the NFL

Belson breaks down how a combination of TV rights, free agency, and salary caps reshaped the league in the early '90s, transforming it into a Fortune-500-level enterprise that now defines Sunday culture in America.

Storytelling and Access

Through years of covering sports and global crises, Belson illustrates the power of firsthand reporting—being present for the unscripted, human side of power, whether in NFL boardrooms or disaster zones.

Whiskey, Culture, and Humanity

From Negronis to Japanese whiskey, Belson finds that drinks often unlock stories. His belief that "what did you drink?" can humanize any source underscores his approach to journalism—and to life.

(0:00–1:28) Bob introduces Ken Belson, New York Times writer and author of Every Day Is Sunday, and serves up a Yuzu Suntory Sour paired with umami popcorn.

(5:1 2–10:38) Belson explains the book's origins, born from a decade of unused interviews and notes from covering the NFL's business side.

(09:42–10:35) Belson describes Jerry Jones as "a unicorn," revealing his love of Johnnie Walker Blue and his salesman charm that "could talk a dog off a meat truck."

(13:04–17:48) He recalls the 2011 Japan tsunami, finding survivors from New York, then returning to Japan to meet one of his sources and "get drunk on the New York Times dime."

(25:15–26:45) The two discuss football's future—international growth, gambling addiction risks, and the league's effort to preserve integrity amid massive change.

S3 E12 The Burgundy Experience

In this jet-lagged, joy-filled episode, Bob Cutler returns from a whirlwind trip through Burgundy, France. He's joined by Craft Guild Beer of Maine Brand Manager Justin Frazell to relive their week of vineyards, vintages, and very little sleep -- recalling Grand Cru tastings, Roman cellars, escargot, and French hospitality.

Key Topics

The Soul of Burgundy

The episode captures how Burgundy blends culture, family, and craftsmanship—where even the smallest vineyards welcome guests like family, and history pours from every glass.

Wine Without Walls

From natural wines to family lunches, Bob and Justin highlight authenticity over pretense—celebrating those who open their homes, their cellars, and their hearts to visitors.

Travel as a Toast to Life

Whether it's Barolo or Bordeaux next, the duo celebrates the idea that shared travel deepens appreciation for wine, friendship, and the art of living well.

(0:03–1:26) Bob introduces the "Burgundy Experience," recounting jet lag, lobby bar nights, and dancing in Beaune after touring six vineyards in seven days.

(2:17–3:45) Tastings in Chablis and Champagne, exploring natural no-sulfite wines and debating the myth of sulfites vs. the vacation mindset.

(4:52–7:11) Vineyard highlights—Eric and Damien Foray's family lunch and their "pull the cork" philosophy capturing Burgundy's warmth and simplicity.

(8:20–9:32) Exploring historic wine cellars once used by the French Resistance, blending world history with world-class wine.

(10:41–12:55) Looking ahead to future trips in Piedmont, Bordeaux, Portugal, or Alsace; ending with a toast over a Premier Cru Pinot Noir from Beaune.