Cocktails With Friends

S2 E34 Hotline | Capris Pants, Golf & Women's Whiskey

Bob Cutler takes on listener questions in this Cocktails with Friends Hotline episode, covering the coming Spring and seasonal Old Fashioned variations, the May 5th reopening of Birdies at Bangor Muni, and upcoming women-focused whiskey events at the Bistro. Bob reassures one caller that spirit-forward drinks can stay in the mix year-round with small tweaks -- no matter what you're wearing for pants, Birdies' Derby Party on May 3rd, and teases an April Scotch tasting at Novios!

• Seasonal Cocktails – Adapting heavy-spirited drinks for warmer weather without sacrificing flavor.

• Birdies' Return – New menu, big events, and why Bangor's golf bar is the place to be.

• Whiskey for Women – Encouraging women to explore whiskey through fun, educational events.

• [00:45] – Old Fashioned for Spring? Bob says no need to switch to flowery drinks—just tweak your recipe with wheated bourbon or fruit liqueurs.

• [04:30] – Birdies Returns! The golf course bar reopens May 5th with a Derby Party on May 3rd, featuring margaritas on draft and new craft beer.

• [08:15] – Women & Whiskey Events: Novio's launches monthly whiskey tastings for women, covering Scotch, Japanese, and American whiskey.

• [10:50] – Bartending Pet Peeves: Bob playfully criticizes the return of Capri-length cut-offs and defends spirit-forward spring cocktails.

• [14:20] – Hotline Reminder: Listeners can call 207-814-0177 with cocktail questions for future episodes.

S2 E33 Coast Brewing Cocktail Creations

In this episode of Cocktails with Friends, Bob Cutler calls (and wakes up) Aidan Merritt, the creative force behind the cocktail program at Coast Brewing in Charleston, South Carolina. Aidan shakes the sleep from his eyes to share his philosophy on crafting high-quality, affordable cocktails in a brewery setting, highlighting his seasonal menu, thoughtful spirit selection, and weekly $8 "Sunday Funday" experimental drink. Bob raves about the brewery's welcoming atmosphere and Aidan's ability to blend craft beer culture with top-tier mixology. The episode wraps up with an invitation to visit Charleston and experience Coast Brewing's balanced approach to both beer and cocktails.

Key Topics

• Balancing Beer & Cocktails in a Brewery – How Aidan integrates high-quality cocktails into a traditionally beer-focused environment.

• Seasonal & Experimental Cocktails – The impact of changing menus and the creative freedom behind Sunday Funday specials.

• Cocktail Accessibility & Pricing – The philosophy of keeping cocktails reasonably priced while maintaining quality.

• (00:45) – Aidan Merritt, bartender at Coast Brewing, is redefining what a brewery bar can offer by crafting top-tier cocktails at accessible prices.

• (06:20) – The Sunday Funday cocktail special allows Aidan to experiment with new flavors, offering a unique $8 drink each week.

• (13:05) – Coast Brewing successfully integrates a full cocktail program alongside its craft beer, attracting both beer lovers and cocktail enthusiasts.

• (22:40) – Aidan prioritizes affordability and availability when selecting base spirits, choosing Old Grand-Dad for bourbon and Lunazul for tequila.

• (35:10) – Bob encourages listeners to visit Charleston and experience Aidan's cocktails firsthand, praising Coast Brewing for offering something for everyone.

S2 E32 Novio's Radio | Ring My Bell

Bob Cutler shakes things up on Cocktails with Friends by introducing the Bell Shaker, a handbell-shaped Prohibition-era cocktail shaker, and using it to craft a Passion Fruit Daiquiri. He discusses cocktail trends, including the Paper Plane as 2025's Drink of the Year and the Espresso Martini craze possibly linked to Sabrina Carpenter's hit song. Bob also helps break down the top 10 most popular cocktails in the U.S., with Margaritas taking the top spot. Bob encourages listeners to experiment with different base spirits, calls for future Paper Plane mixing in the studio, and invites listeners to call the Cocktails with Friends Hotline for drink-related questions.

• The Bell Shaker: A throwback to Prohibition-era mixology with a unique design.

• Cocktail Trends: Why the Espresso Martini peaked in 2024 and what's next with the Paper Plane.

• Top 10 Cocktails in the U.S.: Breaking down the most popular drinks and what makes them iconic.

(0:45) – The Bell Shaker: A Prohibition-Era Inspired Bar Tool

• A cocktail shaker shaped like a handbell, both functional and decorative.

• Shakes and strains through the handle, making it a unique conversation starter.

(3:30) – Mixing the Passion Fruit Daiquiri

• Ingredients: Dominican rum, Passoã passion fruit liqueur, simple syrup, lime juice.

• Shaken, not stirred—served in a coupe glass (or a plastic cup, if necessary).

(10:12) – Cocktail Trends & The Paper Plane

• The Espresso Martini dominated 2024, fueled by pop culture references.

• The Paper Plane is forecasted as 2025's "it" cocktail—equal parts bourbon, Aperol, Amaro Nonino, and lemon juice.

(16:40) – The Top 10 Best-Selling Cocktails in the U.S.

• Margaritas reign supreme, followed by Martinis, Mojitos, and Old Fashioneds.

• Negronis, Daiquiris, and Bloody Marys also make the list.

S2 E31 Ain't No Party Like A Moose Party!

Bob Cutler sits down at the Mangy Moose in Jackson Hole with events coordinator Kat Gentleman to talk about the bar's rich history, its legendary après-ski scene, and how locals and tourists seamlessly mix in Jackson. They explore trends in the cocktail world, from mezcal's rise to the Paper Plane's projected dominance in 2025, and discuss how Jackson's service industry shifts between summer and winter seasons. Kat shares insights on hosting events, why Wyoming whiskey is a top seller, and how the Mangy Moose continues to attract skiers, celebrities, and industry insiders alike.

• The Après-Ski Culture of Jackson Hole: Why locals and tourists share the same experiences at the Mangy Moose.

• Cocktail Trends in 2025: Mezcal's growth, NA options, and why the Paper Plane is poised to take over the industry.

• Jackson's Hospitality Scene: How restaurant and bar workers navigate seasonal shifts and find long-term success in the industry.

• (1:00) – The Mangy Moose: A Legendary Après-Ski Bar: Founded in 1967, the Mangy Moose is a must-visit for tourists and a favorite of locals, blending both seamlessly.

• (6:45) – Wyoming Whiskey & Cocktail Trends: Wyoming Whiskey's signature sage note comes from wild sage growing near the distillery. The Paper Plane is forecasted as 2025's cocktail of the year, while mezcal and NA options are on the rise.

• (14:38) – Jackson's Hospitality Industry: A Seasonal Hustle: Many workers chase either ski season or summer tourism, switching jobs or locations depending on the time of year.

• (22:00) – Celebrity Sightings at the Mangy Moose: Stars like Rob Lowe, Nikki Sixx, and Reese Witherspoon frequent the Mangy Moose, but in Jackson, they're treated just like everyone else.

• (28:07) – Hosting Events at the Mangy Moose : From cocktail competitions to bachelor parties and corporate gatherings, Kat ensures every event is unforgettable.

S2 E30 Hotline | 2025 Trends

Bob Cutler answers a hotline question about what cocktails will trend in 2025, pointing to the Paper Plane as the likely cocktail of the year due to its consistent recipe and balance. While Espresso Martinis remain popular, bartenders are experimenting with mezcal and bourbon twists to keep them fresh. Beyond that, Bob highlights the growing influence of miso-infused cocktails, tea-based drinks, and the continued rise of mezcal, reflecting broader shifts in drinking habits. The key takeaway? Watch grocery store trends for clues to cocktail culture shifts, and support your favorite drinks, bars, and brands with positive word-of-mouth and reviews.

Key Topics

• The Decline of Creamy Cocktails & Espresso Martini Evolution: Why bartenders are pushing for new variations.

• The Paper Plane's Rise as the Cocktail of the Year: What makes it so balanced, easy to replicate, and universally enjoyable.

• What's Next in Cocktail Culture: The rise of miso, tea-based drinks, mezcal, and shifting industry trends.

• (0:57) – Espresso Martinis Are Evolving: While still popular, variations using mezcal and bourbon are emerging as bartenders innovate to keep the drink fresh.

• (1:41) – The Paper Plane Will Dominate 2025: This equal-parts whiskey cocktail (bourbon, lemon juice, Aperol, Amaro Nonino) is projected as the next major trend.

• (9:45) – Miso and Tea-Based Cocktails Are on the Rise: Expect to see miso-infused drinks and tea-based cocktails (both hot and cold) as new flavor profiles enter the mainstream.

• (10:47) – Mezcal is the Next Big Spirit: As whiskey trends slightly down, mezcal and tequila continue their rapid rise, bringing more smoky and complex cocktails into the spotlight.

• (20:37) – Cocktail Trends Follow Grocery Store Trends: As tea grows in popularity as a consumer product, expect tea-based cocktails to flourish in bars.

S2 E29 Is The Sky Really Falling?

Bob Cutler and Justin Frezell dive into the changing landscape of Maine's craft beverage and restaurant industry, tackling everything from bar closures to shifting drinking habits and the impact of the economy on local businesses. They discuss how breweries are struggling to maintain momentum, how younger drinkers are spending more on premium products but consuming less overall, and why restaurants are seeing smaller group reservations. The key takeaway? Support what you love—whether it's your local wine shop, craft brewery, or favorite bar. Positive word-of-mouth and online reviews matter and can help keep businesses thriving.

Key Topics

• Why Maine's Restaurant & Bar Scene is Shrinking: A breakdown of economic pressures, shifting demographics, and consumer behavior impacting the industry.

• Craft Beer's Challenges in 2025: How saturation, competition, and changing consumer preferences are reshaping Maine's once-thriving craft beer scene.

• The Role of Customer Support & Advocacy: Why leaving positive reviews, recommending businesses, and word-of-mouth marketing are crucial for survival in today's industry.

• (1:00) – The Struggles of the Industry: Restaurants and bars are closing at a rapid rate, with Facebook comment sections full of blame—but the reality is far more complex.

• (9:20) – Maine's Brewery Boom is Slowing: The state once had the most breweries per capita, but now overexpansion, changing drinking habits, and market saturation are taking a toll.

• (10:47) – The Rise of Selective Drinking: Younger generations drink less but spend more on premium options, driving demand for high-quality wines, spirits, and cocktails.

• (17:08) – The Power of Shared Experiences: People don't remember a soda they had, but they remember a great bottle of wine shared over a memorable dinner with friends.

• (25:30) – Advocacy Keeps Businesses Alive: If you love a bar, restaurant, or brand, talk about it! Positive reviews and word-of-mouth help keep these businesses thriving in an increasingly tough market.

S2 E28 Radio | Oh Captain! My Captain!

Bob Cutler joins George Hale & Ric Tyler with guest Captain Jim Settele to explore non-alcoholic and low-ABV cocktails. Bob introduces a tequila-alternative margarita and discusses how non-alcoholic spirits are gaining popularity for those looking to moderate their drinking. Jim, initially skeptical, is convinced by the depth of flavor, while George—known for his hesitant tastings—declares it "not bad." The conversation dives into the importance of dilution, the art of balanced mixology, and creative ways to use non-alcoholic spirits without losing complexity.

Key Topics

• The Evolution of Non-Alcoholic Spirits: How brands like Clean Co. are reshaping the industry with full-flavored, booze-free alternatives.

• How to Craft a Perfect Low-ABV Cocktail: Bob's method of blending real and alternative spirits to reduce alcohol content while maintaining complexity.

• Why Presentation Matters in Non-Alcoholic Drinks: From glassware choice to aroma impact, Bob explains why a great mocktail is more than just juice in a cup.

• (2:00) – The Rise of Non-Alcoholic Cocktails: Bob introduces the growing trend of zero-proof bars and how non-alcoholic spirits are changing the cocktail game.

• (3:41) – Tequila-Alternative Margarita: Bob demos a low-ABV margarita, blending tequila alternative, Mike's Hot Honey, and lemon juice for a flavorful twist.

• (6:45) – Balancing Alcohol & Flavor: Jim and George debate the appeal of non-alcoholic drinks, with Bob demonstrating how small amounts of real spirits enhance alternative cocktails.

• (10:46) – The Art of Mocktails & Dilution: The team discusses ice selection, glassware, and presentation—crucial for making non-alcoholic drinks feel like the real thing.

• (14:02) – Reinventing the Old Fashioned: Bob shares tips for crafting a low-ABV old fashioned using non-alcoholic whiskey, rye, and craft bitters for a richer experience.

S2 E27 Can We Call It Sunbury's?

Bob Cutler interviews his wife, Annie, about Sunburys, her new specialty shop in Bangor, Maine, set to replace Bangor Wine and Cheese. Sunbury's will offer carefully curated wines, barware, kitchen essentials, and gourmet foods, filling a long-missing niche in the community. Annie envisions Sunburys as an inviting, everyday space with top-tier products at various price points, plus a fourth-floor tasting room for events. Bob praises her dedication and the partnerships she's building, calling Sunburys a perfect addition to Bangor's local business scene.

• The Evolution of Sunburys: How the new shop transforms Bangor Wine and Cheese into a broader specialty space for wine, kitchenware, and gourmet food.

• The Importance of High-Quality Tools: Sunburys will offer professional-grade barware and cookware, ensuring customers buy durable, well-designed products.

• Community & Local Partnerships: Annie's focus on collaborating with Maine vendors, restaurants, and businesses to elevate Bangor's food and beverage scene.

• (02:25) – The Vision for Sunburys: Annie's lifelong dream of creating a specialty store with high-quality wine, food, and kitchenware comes to life in downtown Bangor.

• (06:43) – Store Layout & Offerings: A curated wine selection, professional barware, specialty foods, and a strong emphasis on quality products for home cooks and professionals.

• (12:20) – The Name 'Sunburys' & Bangor's Drunken History: A local tale of how Bangor was almost named Sunbury, but a drunk reverend accidentally renamed it.

• (18:45) – Fourth-Floor Tasting Room & Events: Plans for wine tastings, cocktail classes, and cooking workshops, making Sunburys more than just a retail space.

• (24:30) – A Proud Husband's Perspective: Bob applauds Annie for taking the leap, calling Sunburys a missing piece in Bangor's retail scene that will serve the community well.

S2 E26 Hotline | Green Chartreuse

Bob Cutler dives into the world of Green Chartreuse cocktails, sharing five recipes that highlight its complex herbal profile. He explains how to mix the Naked and Famous, Industry Sour, Last Word, and Closing Argument, emphasizing balance, shaking techniques, and spirit substitutions. Bob encourages listeners to experiment with their home bars and keep it simple while making impressive drinks.

• Green Chartreuse in Cocktails – How its unique herbal profile complements both citrus and spirit-forward drinks.

• Mixing Techniques – The importance of shaking vs. stirring, dry shakes for egg whites, and dilution control.

• Building a Versatile Home Bar – Selecting spirits that work across multiple cocktails while keeping extra bottles to a minimum.

• (00:58) – The Naked and Famous: A four-ingredient equal-parts cocktail featuring mezcal, Aperol, lime, and Green Chartreuse, shaken and served in a coupe glass.

• (04:45) – The Industry Sour: A Green Chartreuse and Fernet Branca cocktail with egg white, lime juice, and simple syrup, shaken dry first for texture.

• (08:50) – The Last Word: The most famous Green Chartreuse cocktail, dating to 1916, made with gin, maraschino liqueur, lime, and Green Chartreuse.

• (11:40) – The Closing Argument: A smoky variation of The Last Word, swapping gin for mezcal but keeping the equal-parts balance.

• (14:25) – Experimentation and home bar advice: Bob encourages listeners to tweak recipes by substituting spirits and playing with citrus, making cocktails of their own.

S2 E25 I'm Just Here For The Party

Rich Stoner, founder of All About Après, joins Bob Culter to discuss the vibrant après-ski culture, sharing his favorite bars, foods, and cocktails while highlighting the camaraderie that defines the experience. From Cousins Bar at Mount Snow to French après traditions in Chamonix, Rich paints a picture of ski towns buzzing with energy, great music, and creative food and drinks.

• The essentials of après-ski culture: Atmosphere, food, and signature cocktails.

• Rich's favorite ski bars and mountains, including top U.S. spots and upcoming European adventures.

• The evolution of après-ski trends, from Bavarian pretzels to high-end cocktails and unique mountain experiences.

• (1:57) - The origin of All About Après: Born during car rides to Vermont, the brand celebrates the food, drinks, and culture surrounding skiing.

• (5:16) - When does après-ski start? For Rich, it begins whenever the ski day ends—sometimes as early as 10:30 AM on bad weather days.

• (9:03) - What makes a great après bar: A mix of energy, vibrant bartenders, live music, and creative food menus.

• (14:02) - Signature drinks: Bloody Marys, margaritas, and creative cocktails like those at High West Distillery in Park City.

• (16:46) - Upcoming trip to Chamonix: Rich shares excitement for skiing in France and indulging in fondue, raclette, and chartreuse.