Cocktails With Friends

S2 E44 Novio's Radio | Begin The Gin

In this on-air special of Cocktails With Friends, Bob Cutler tells the story behind his collaboration with Blue Barren Distillery to craft a rhubarb gin liqueur inspired by a drink he fell in love with in London. From development to distribution, he walks listeners through the journey of bringing the flavor to Maine—and serves up delicious cocktail demos live on the radio, including a rhubarb lemonade and a Negroni remix.

Key Topics

Great drinks often start with great stories—Bob's rhubarb gin journey proves that a memory can inspire a whole product line.

Classic cocktails evolve—small tweaks like ingredient ratios or botanical choices can make timeless drinks feel brand new.

Community makes cocktails special—from sourcing local rhubarb to sharing drinks on-air with friends, this episode is a toast to collaboration.

(0:00) Bob kicks off the show with a rhubarb gin in hand, explaining how a honeymoon drink in London inspired years of searching—and now, creating—a local version in Maine.

(2:59) He describes how rhubarb syrup was added after distillation to balance flavor without bitterness, turning the spirit into a "liqueur" rather than a straight gin.

(4:18) A QR code on the bottle links to cocktail recipes—ideal for drinkers who want guidance without pulling out their phones during dinner.

(6:04) Bob demos a rhubarb-forward twist on the Negroni, using Doladira (a Milan-made bitter with rhubarb) to complement the gin.

(8:21) The first 50 cases of the new spirit sold out quickly—now it's stocked statewide, from Bangor to Southern Maine and into the County.

S2 E43 Paul Culina | Icing Your Boo Boo

Bob Cutler sits down with his longtime friend Paul Culina, UMaine's veteran athletic trainer, to talk about three decades of college hockey, the evolution of student-athletes, and what it means to stay rooted in a place like Orono. They discuss NIL, draft dynamics, facility upgrades, and the grit it takes for Maine hockey to compete nationally. They also toast Culina's brewed-in-Maine IPA, Next Goal Wins, and reflect on life, loyalty, and legendary locker room stories.

Key Topics

Longevity matters – Culina's THIRTY-YEAR career shows the value of consistency, loyalty, and growing with the athletes you serve.

Adaptation is key – From NCAA sanctions to NIL policies, Maine's hockey culture has endured by evolving without losing its core identity.

The power of local ties – Whether it's a home-brewed beer or mentoring a walk-on goalie, true community happens through shared experience and heart.

(4:57) Culina recalls arriving at UMaine in 1995 just as the hockey program was under investigation, surviving major NCAA sanctions, and carrying the "us vs. the world" spirit.

(9:02) He explains how NIL and the hockey draft structure challenge Maine's recruiting, with players being drafted by birth year and often starting college at age TWENTY-ONE.

(14:14) The UMaine hockey culture values older, blue-collar players who've taken longer roads—often giving them extra drive and a chip on their shoulder.

(21:23) Culina describes how his men's league brewed its own beer, Next Goal Wins, with Black Bear Brewing—now available statewide.

(25:37) Bob closes with a moving tribute, calling Culina the kind of person "you want your boys to grow up to be," honoring his impact on generations of athletes.

S2 E42 Hotline Pot-pourri

In this "Hotline Pot-pourri" edition, Bob Cutler tells of the technical mishap that almost derailed his Mangy Moose episode, fields a listener question about expanding Apres culture beyond skiing, and candidly explains why he doesn't serve CBD or THC cocktails—despite their popularity and legality in Maine—citing safety and simplicity as guiding values at Novio's and Birdies.

Key Topics

Adventures In Podcasting

Bob recounts how a major technical mistake in Jackson Hole left only one microphone recording. With no usable track of his own voice, he and his producer reconstructed the episode from memory and transcription. It became a showcase of podcast resilience and production creativity.

Apres Culture as a Year-Round Mindset

Listeners resonated with the idea that Apres isn't just for skiing. Bob builds on that, pointing to the celebratory nature of golf outings and community events as new frontiers for Apres vibes. With partnerships like WildMane and branding elements like "Chip," this mindset is expanding into warmer months.

Ethical Concerns Around Cannabis in Hospitality

Despite the legal standing of CBD and THC drinks in Maine, Bob takes a cautious approach. As a bar and beverage licensee, he feels uncomfortable serving these products due to unknown interactions with alcohol and public perception. His decision to abstain reflects his emphasis on safety and simplicity for staff and guests alike.

[01:30] The Mangy Moose episode was nearly lost due to a recording mishap—only Kat's mic worked. Bob's producer recreated the episode using transcripts and overdubs.

[04:10] Bob praises the Apres culture and hints at future events or collaborations celebrating "Apres Everywhere," including summer golf vibes with Chip the pineapple.

[06:00] A listener asks about cannabis cocktails—Bob admits he's never used THC and shares concerns about combining it with alcohol, even though it's legal.

[07:15] Birdies legally could sell CBD cocktails, but Bob and the team opted out, worried about reactions and responsibility in public settings.

[09:00] Bob supports adult choice when it comes to infused drinks but doesn't want his staff to manage unpredictable situations involving substances they can't fully control.

S2 E41 Forgive Me, Father Bill

Father Bill Labbe, a longtime friend of host Bob Cutler, joins this heartfelt and hilarious episode of Cocktails with Friends. Their friendship began in 2012 with a disagreement over student-athlete schedules and Sunday Mass, and has since grown into a bond grounded in mutual respect, candid conversation, and plenty of good-natured ribbing. Father Bill reflects on his calling to the priesthood, his journey through seminary, and the unique spiritual and emotional support he provides to others.

Key Topics

• True Confessions: The Real Purpose of Confession

Confession isn't a ritual for quick forgiveness — it's a space for people to speak what's been weighing on them. Father Bill describes how saying something aloud removes its power, allowing people to heal. His approach is pastoral, not transactional, encouraging both grace and growth.

• Friendship Across Differences

Bob and Father Bill show how two people — a priest and a Jewish bartender — can develop a genuine friendship built on humor, honesty, and deep respect. Their playful jabs and serious conversations demonstrate the power of connection beyond labels or beliefs.

• Faith, Mental Health & Emotional Honesty

Father Bill emphasizes that faith isn't a replacement for therapy, and he often refers people to professional counselors. His goal is to support holistic well-being — emotionally, spiritually, and mentally — by recognizing his role as one part of a larger care system.

[5:50] Father Bill didn't always want to be a priest — he used to skip church, hit Krispy Kreme, and grab a bulletin to fool his mom.

[11:35] Confession isn't a shortcut to forgiveness — it's about release, healing, and shedding the shame that keeps people stuck.

[17:40] "The puck's in the net." A former UMaine goalie gave Father Bill a metaphor he uses often in confession: don't dwell on the past — prepare for what's next.

[21:05] A bizarre moment in the confessional involved a woman claiming affairs with royalty and the Kennedys — and Father Bill thought he might get shot.

[43:40] The episode wraps with Father Bill and Bob reaffirming their friendship — and joking about missing invitations, Jewish guilt, and their shared love of sarcasm.

S2 E40 RADIO Daiquiri Inquiry

Bob Cutler of Novio's Bistro teaches listeners how to make a fresh strawberry daiquiri and a creative strawberry-rhubarb daiquiri during a fun, spring-themed episode of Cocktails with Friends on the George Hale Ric Tyler Show. He explains the classic daiquiri build, how to modify recipes with different spirits, and emphasizes that making simple syrup at home is easy. Bob shares his love for "pink drinks," laughs with George about prom memories and gin fizzes, and invites listeners to celebrate the Kentucky Derby Watch Party at Birdie's at Bangor Muni!

Key Topics

• The Versatility of the Classic Daiquiri Build - A classic daiquiri is a launchpad for endless creativity. Bob shows how swapping out spirits, syrups, or fruits can quickly turn one drink into dozens. Mastering this basic build gives home bartenders the confidence to experiment and have fun.

• The Importance of Using Fresh Ingredients - Fresh ingredients make cocktails shine. Bob stresses that fresh-squeezed citrus and homemade simple syrup always taste better than store-bought versions. A few extra minutes of prep delivers huge flavor payoffs.

• Having Fun and Being Creative Behind the Bar - Cocktail-making should be fun, not stressful. Bob's playful approach reminds listeners to stay relaxed, try new ideas, and enjoy the process. The best cocktails come from creativity and a good attitude.

[00:00-02:30]: Bob introduces the build of a classic daiquiri — ONE AND A HALF ounces of spirit, THREE-QUARTERS ounce of citrus, THREE-QUARTERS ounce of sugar — using Courtney's homemade strawberry syrup.

[03:00-06:00]: Bob creates a second cocktail, a strawberry-rhubarb daiquiri, using farmer's gin, Giffard strawberry liqueur, and Doladira rhubarb amaro.

[06:00-08:00]: Bob explains cocktail modifications — swapping spirits like gin to tequila creates a margarita-like drink, and changing citrus changes the vibe.

[08:00-09:30]: Bob stresses that homemade simple syrup is easy, cheap, and way better than bottled syrups for home bartenders.

[09:30-End (~11:00)]: Bob and George joke about pink drinks, share memories like ordering gin fizzes at prom, promote the Kentucky Derby party, and remind listeners to check out Cocktails with Friends.

S2 E39 Abe Furth & Chip's Pineapple Fascination

Abe Furth of Orono Brewing joins Bob Cutler to talk about Wild Maine's new pineapple seltzer, how après ski and après golf share the same spirit, and why their seltzers—vodka-based, unsweetened, and Maine-made—have exploded in popularity. With the new flavor set to launch at Birdies and beyond, they celebrate collaboration, local pride, and products that help summer go down easy.

Key Topics

• The Business of Fun – Creating a crushable, social beverage that fits ski season, golf season, and every occasion in between.

• Seltzer Strategy – Why vodka-based, unsweetened seltzers with natural flavors work—and how Wild Maine found its voice and audience.

• Local Roots & Branding – From Wyman's blueberries to golf-course launches and the cartoon charisma of "Chip," it's all about Maine-made joy.

(1:05) Bob and Abe toast with spring whiskey cocktails and strawberry puree, discussing crushable drinks and classic builds.

(6:40) The journey from Woodman's to Orono Brewing Company, and why squeezing fresh juices changed Orono's cocktail game in 2005.

(13:30) Wild Maine's rise: how seltzers became a third of the business and why they're made with vodka, no sweeteners, and real Maine water.

(22:00) Launching pineapple Wild Maine at Sugarloaf's Reggae Fest and previewing a new summer golf version featuring Chip the golf ball.

(37:50) Bob and Abe reflect on learning golf as adults, how it mimics the joy of skiing, and why golf with friends (and seltzer) makes every day a win

S2 E38 Hotline | Batching & Shoulder Season Sippers

In this Hotline Edition, Bob breaks down how to batch cocktails like a pro using the classic 2-1-2 formula and gives three easy summer batch options: the Manhattan, Negroni, and Boulevardier. He walks listeners through how to pre-dilute, store, and serve. From stout-and-bourbon espresso martinis to mezcal split-base margaritas and springtime gin drinks with ginger beer, the episode is packed with flavorful ways to plan ahead, simplify hosting, and stretch beyond your cocktail comfort zone.

Key Topics

• Batching Techniques – Pre-portion, dilute, and store cocktails for streamlined service.

• Flavor Expansion – Moving from bourbon to mezcal and gin using split bases.

• Seasonal Sippers – Spring-leaning cocktails featuring berries, ginger beer, and fresh citrus.

(0:50) Batching 101: Use the 2-1-2 recipe and add 20% water for proper dilution.

(2:10) Recommended batchable cocktails: Manhattan, Negroni, and Boulevardier.

(3:55) Stout + bourbon = a knockout espresso martini with chocolate or tiramisu liqueur.

(5:15) Mezcal–bourbon split margarita and gin daiquiri offer new routes for whiskey lovers.

(7:00) Shoulder season sippers: bourbon or tequila + berries + ginger beer = mud season magic.

S2 E37 Teddy Collins

Teddy Collins, beverage director at Miami's Habibi and Kiki on the River, joins Bob Cutler to talk about his journey from barback to cocktail curator. He reveals his signature builds, including the Moroccan Margarita and a jasmine daiquiri served in a Moroccan bowl on a flying carpet coaster, and emphasizes a love of balanced builds, unique vessels, and immersive guest experiences. Teddy's cocktails are driven by cultural storytelling, seasonal flavor, and hospitality know-how—with the Miami sunshine and international vibes front and center.

Key Topics

• Cocktail Builds with a Story – From jasmine daiquiris to fat-washed bourbons, Teddy crafts drinks that reflect memory, place, and flavor.

• Visual and Aromatic Engagement – Vessels matter: Moroccan bowls, fish glasses, and flying carpet coasters turn drinks into moments.

• The Mentor Mindset – Teddy's focus on balance, teaching foundational technique, and passing along passion to new bartenders fuels Miami's cocktail culture.

[06:00] Teddy shares his backstory—from Rhode Island to South Beach nightlife—and how working his way up from a barback shaped his perspective on service and showmanship.

[09:00] The Moroccan Margarita tops the list at Habibi, with other cocktails reflecting local and global influences, including pistachio orgeat and jasmine daiquiris.

[13:00] Teddy's builds follow a 2-¾-¾ citrus-sugar-spirit balance; he emphasizes adapting ratios based on spirit profiles and liqueur sweetness.

[15:00] Miami's spring flavors feature fresh herbs, tropical fruits, and collaborations with chefs, allowing the bar menu to evolve with culinary inspiration.

[26:00] His ultimate goal: make each drink a story, elevate the guest experience, and pass on knowledge to the next generation of bartenders.

S2 E36 How Do You Spell Daiquiri?

Bob Cutler stirs up conversation—and two types of whiskey—on the George Hale Ric Tyler Show on VOM, trading his promised topic of daiquiris for a spirited lesson on toasted, finished, and flavored whiskeys. Bob shares Michter's Toasted Barrel Bourbon and a maple-infused bourbon from Preservation Distillery to explain how barrel treatments and additives change a whiskey's profile. Bob vowed to return and properly celebrate daiquiri season.

Key Topics

• Toasted vs. Flavored Whiskey – What the labels really mean and how they affect flavor and aging.

• The Anatomy of a Daiquiri – Even though it wasn't made, Bob explained the three-part daiquiri build.

• Responsible Drinking Culture – Bob's personal philosophy on alcohol, including why he skips St. Patrick's Day.

[-02:30] Daiquiri Detour Bob introduces the "daiquiri" episode, only to quickly pivot into whiskey talk based on customer confusion.

[~5:00] Toasted He pours Michter's Toasted Barrel Bourbon, explaining the difference between toasting and charring barrels.

[~13:00] Finished Bob shifts to Preservation Distillery's maple-finished bourbon, describing how it blends natural syrup with high-proof whiskey.

[~18:00] Taste Testing A live tasting reveals the warmth and complexity of both whiskeys—delighting Rick and Andy.

[~22:00] Spelling Lesson Bob spells "Daiquiri" aloud, promises to make it next episode, and promotes the Cocktails with Friends Hotline.

S2 E35 Madam Secretary

Bob Cutler welcomes Maine Secretary of State Shenna Bellows to the Bistro for a convo about Real ID, the switch from Maine's Chickadee to the Pine Tree license plate, and America's upcoming 250th birthday celebrations. Bellows provides insight into Maine's stance on privacy, the regulation of vanity plates, and the importance of bipartisan community efforts. They discuss Paul Revere's ride, Maine's role in early American history, and a new cocktail featuring local ingredients that could officially represent the state!

Key Topics

• Maine's Real ID Transition and License Plate Changes and the impact of federal regulations and how Maine is adapting.

• Historical Commemorations and Maine's Role in American History, including Paul Revere's ride to Benedict Arnold's march and how Maine's rich past plays into its present.

• Crafting the Ultimate Maine Cocktail: Exploring how local flavors can define what Bob think should be Maine's official drink.

• [00:02:30] – Real ID and Maine's Resistance

Bellows explains Maine's historical opposition to Real ID due to privacy concerns, how federal pressure led to compliance, and what Mainers need to do before the May deadline.

• [00:10:45] – Taming Naughty License Plates

Maine is retiring the chickadee plate, replacing it with a pine tree version, and enforcing stricter vanity plate regulations, sparking mixed reactions among residents.

• [00:20:10] – Paul Revere and America's 250th Birthday

Statehouses nationwide will commemorate Paul Revere's ride by lighting two lanterns on April 18th, tying Maine into the broader national celebration.

• [00:32:15] – The Power of Community and Bipartisanship

Bellows and Bob discuss how Mainers work together beyond party lines, emphasizing shared goals like education, infrastructure, and local business support.

• [00:40:50] – Creating Maine's Signature Cocktail

Bob and Bellows brainstorm a drink that captures Maine's essence, considering ingredients like Blue Baron gin, Wyman's blueberry syrup, and fresh lemon juice.