Francesco Lafranconi sits down for part 1 of a two-part conversation.

We start in the glass and end up in the work. A Negroni done with intention. Gin, vermouth, and why those bottles are never just bottles. We talk Italy. Teaching Scotch in the Highlands. Scotch vs. Bourbon, a Nevada ranch that also once to made absinthe, and the long road from gelato and espresso to the bar.

Francesco doesn’t treat bartender like a costume. He treats it like a craft with a backbone: respect, empathy, professionalism. Drop any personal drama at the door. Decide if this life is actually yours.

We get into cachaça with a Caipirinha, garnishes that should never have left the board, a free pour, and overall we have an honest conversation of the intentions behind craft bartending!Part 1 - Time stamps:00:00 Intro Teaser

00:30 The Negroni

3:10 Ford’s Gin

6:52 Vermouth

8:40 Young Francesco in Italy

10:50 Teaching Scotch at Glencoe

15:20 Bourbon

19:04 Frey Ranch Whiskey

20:57 Frey Ranch… Absinthe?

23:11 Barista… gelatoria… Bartender

26:45 What it means to truly be “A Bartender”

31:30 Bartenders - “Promoters of civilization”

Core values - Respect, empathy, professionalism!

32:18 Drop your bad day at the door.

35:30 Are you right for this career?

36:30 Caipirinha

38:30 ugly garnishes

41:00 Cacacha talk

42:00 Free pour moment

44:34 Respect for Armando Rosario

Cocktails :

Negroni 

1.00 Campari

1.00 Fords Gin

1.00 Cocchi Vermouth De Torino

Garnish - Orange half moon

In Rocks glass add all ingredients, then ice, stir. Top with a bit more ice and garnish with an orange half moon in glass vertical against side of glass.

Caipirinha

2.00 Cachaca (blend of multiple)

1 Whole Lime (cut into 8)

3 flat bar spoons Demerara Sugar

Garnish- none

Start by grabbing 1 whole lime. Cut in half long ways. Cut a v and remove center pith from both lime halves. Then cut into 8ths.

In rocks glass - Add the limes and three flat bar spoons of Demerara and muddle thoroughly. Add Cachaca then some ice and stir while also lifting from the base. Once done mixing, top off with more ice and serve. No garnish. 

Please LIKE, COMMENT, & SUBSCRIBE to help our podcast grow!

Special thank you to Francesco Lafranconi for his many years of mentorship and for keeping the love for hospitality alive!

Created & Hosted by Michael Giambrone

Executive Producer: Angelo Cabanos

Tony Abou-Ganim sits down for one of the most grounded conversations we’ve had on the show.

We talked about the wrong way to make a Negroni, the Helen David Relief Fund, the "Red Jackets", the Brass Rail, what it means to be called an icon, mixologist fatigue, and the difference between performing hospitality and actually living it.

This episode is less about techniques and more about responsibility to the guest, to the craft, and to the people who came before you.

Tony’s Negroni and the Cable Car and the Pisco Punch recipes are in the description.

00:00 Intro Teaser

00:34 The wrong way to make a Negroni?

04:29 Negroni Week!

07:06 Helen David Relief Fund

09:55 Bike Ride!

10:15 The Red Jacket/USBG

12:50 “Servers work hard too”

13:49 Helen David & The Brass Rail

18:00 Tony The Thespian 

21:53 Modern Mixologist Tools

23:55 TIN on tin or GLASS on tin

25:25 Being an ICON

28:42 The Cable Car - Brandy Crusta rif

31:11 Gary Reagan, New Orleans Sour?

32:41 Rainbow Room, Dale Degroff

34:34 Esoteric cocktails… Doing too much.

36:00 Hospitality, Effort, & Knowing your audience.

39:17 “Don’t Forget What got us here!”

40:20 Vodka Distilled

41:53 Mixologist Fatigue  

44:20 "The Soul Of Hospitality"

47:13 “I can Teach you to make a great negroni”

47:47 Vodka neat… or from the freezer

48:43 Alpine Distilling, Blending Gin with Sarah

51:22 Coke & sprite is NOT ginger ale

53:00 Impacting guests, Bellagio & Bellinis

57:44 Pisco, Sours, Egg white aroma

1:00:28 Tony makes the Pisco Punch

1:00:37 G makes a mic mistake…

1:05:30 End of mic problems!

1:05:36 G’s Son has 21st Bday

1:07:22 “Free Pouring Son Of A G*N”

1:08:17 Tony’s next book. Drinking With Friends: Cocktail’s From The Brass Rail 

01:10:25 Hospitality in every industry!

Tony’s Negroni

1 oz Campari

1 oz Bulldog Gin

1oz Cinzano 1757 Vermouth Di Torino Rosso

In a mixing glass combine all ingredients, add ice, & stir. Strain into rocks glass over a large Cube. 

Express and Garnish with Orange Peel

The Cable Car (Created by Tony Abou-Ganim)

1.50 oz Captain Morgan spiced rum

0.75 oz Pierre Ferrand dry curaçao

1.00 oz fresh lemon juice

0.50 oz simple syrup

Garnish: orange spiral & Cinnamon sugar rimmed coupe glass

In shaker tin add all ingredients plus ice, shake and double strain into cinnamon sugar rimmed coupe glass and garnish with orange peel spiral

Cinnamon sugar proportions : 

1/4 teaspoon ground cinnamon

1/4 cup sugar

This Pisco Punch

2.00 oz Torontel Pisco

0.75 oz Lemon Juice

0.75 oz Liber & Co.  Pineapple gum syrup

0.75 oz Pineapple Juice

Garnish - Pineapple leaf or half circle

Free pour (like Tony) all the ingredients in a mixing tin, add ice, and shake. Strain into Rocks glass full of ice or over a big cube. Garnish with Pineapple leaf.

Special thank you to Tony Abou-Ganim for his enormous contributions to the craft of bartending and for sharing your love for true hospitality with Pouring Stories and the world!  

⁠themodernmixologist.com⁠

Created & Hosted by Michael Giambrone  

Executive Producer: Angelo Cabanos

Christian Cepero returns to Pouring Stories to chat about the Cuba Libre being a paradoxical cocktail, working with Weber Ranch 100% Agave Vodka and the many hidden challenges of switching from Bartending to Representing a brand!

He’s still involved in the cigar world as well with his collaboration with Triple Crown Cigar. Get the details on all this and more with season 2 episode 8’s Return Of Cuban Papi!

Please like and subscribe, if you want to see the channel grow! We’re always looking for feedback in the comments section!

Topics:

00:00 Intro Teaser

00:30 Cuba Libre - The Impossible Cocktail!06:35 Triple Crown

8:00 “Opening a bar is rough”

11:05 Cigar Lounges

15:05 Non-Alcoholic Option

18:25 Zebra Striping

21:21 “The Dump Sink”

22:06 The Vesper “Ian Fleming, F*** that guy”25:20 Martini Standards At Bars

31:05 Evolution of Craft Cocktails

32:17 Bare minimum effort bartenders

37:35 Weber Ranch 100% Agave Vodka

42:42 “No Soliciting!” Sales Reps

44:29 "you goin’ to explode that sheekin!” 😂Best quote ever!

48:50 Pulque

51:26 Christian on “The Mojito”

54:21 Spritz Event at Carver Steak

56:11 Crafting The Perfect Mojito

58:14 Taking Pride in What You Do!

1:04:15 Gullible Giambrone… Smirnoff Iced Again!

1:05:00 Kenny Jordan Shoutout!

1:08:00 The Grind of Liquor Sales

1:11:04 Never have a Cigar or S*x again?

Cocktails:

Cuba Libre

2.00 Bacardi Superior

4.00 Coca-Cola

Must have lime wedge or splash of lime juice! Combine ingredients in collins glass over 100% ice. Stir to incorporate. Garish with lime wheel.

The Vesper

2.00 Bombay Sapphire Gin

1.00 Weber Ranch Vodka

0.50 Cocchi Americano

In a mixing glass combine all ingredients, stir, and strain into a chilled coupe glass.

Garnish - Lemon Peel.

Christian’s Mojito

2.00 Bacardi rum

0.75 Lime Juice

0.75 simple syrup

2.00 club soda

Hand full of mint

Press the mint in the glass with lime and syrup, then add rum and soda water, add half ice and stir. Then add the rest of the ice and top off if necessary.

Garnish - mint sprig and lime wheel.

Special Thank You to Christian Cepero!

Created & Hosted By: Michael Giambrone

Executive Producer: Angelo Cabanos

 They went from being the “New Clubhouse” for the Las Vegas industry… to closed overnight.

Constantin Alexander could only watch as the explosive Piero’s controversy took down everything he and his partner had built with Bramare and Table 34.

00:00 intro Teaser PSP S2Ep7

00:35 Jack & Diet

03:32 G’s First Drink In A Bar

06:00 Bougie Bars Too Good For Basics

07:52 Brands Controlling Bars 

10:00 Knowing what people are asking for at your venue. 

12:00 Dante’s Infante - Another Hendricks

14:39 Hakkasan putting Constantin on the map

19:08 Everybody’s Covid was different

22:29 Business Falls through. How he met Evan 25:33 Table 34

27:33 Mezcal Hemingway Daiquiri

31:40 El Solencio Mezcal

35:00 Kitchen Nightmares - Table 34

41:46 Bramare

42:00 Public Service Announcement!

45:53 A BAR with a restaurant attached

49:00 beating around the bush

50:15 LEV Group

50:40 Evan “life on the line”

51:28 Basilico

53:30 Opening A restaurant in July

55:30 joe pereira said it best “New clubhouse” 56:10 Bramàre closing “70k”

1:00:24 Toki Highball Machine

1:01:06 Constantin Quote

1:03:00 falling forward. Life works out.

1:06:05 Constantin’s possible future

1:09:12 Bankruptcy.

1:10:00 25 grand in a parking lot

1:11:00 "What I miss most."

1:12:20 Orphan Barrel - Rhetoric

1:15:00 Bramare after hours

1:17:00 THE GAME

1:33:45 "Where’s my table" Constantin book

1:35:00 final words on BramareAnd We’re out!Mezcal Daiquiri

2.00 El Silencio Joven Mezcal

0.50 Luxardo

0.50 Grapefruit Juice

0.75 Lime JuiceIn hindsight,

I would have preferred:

2.00 mezcal

1.00 grapefruit

0.50 lime

0.25 maraschino

0.25 simple

In our 6th episode, Renato LeBron, known simply as The Wine Guy in Las Vegas, sits down and shares his journey.From Q-Tester, judging green coffee beans, to cheesemonger (a master of cheese making), to Journeyman Chocolatier, then to advanced sommelier. Eventually he uses his major in economy to join Merrill Lynch in San Francisco, before leaving that for Mondavi’s Opus when it was just being built. So how the heck did he end up working for Trader Joe’s? So much to learn from him in such a short time. Find out something about everything with the real “World’s Most Interesting Man”.00:00 Intro to Renato LeBron (teaser)00:26 First Rusty Nail3:03 Drambui 5:00 (The cocktail we couldn’t figure out was the Bobby Burns)6:30 Coffee Bean - Q Grader(1 of Less than 600)9:45 Cheese Monger13:12 Journeyman Chocolatier 17:08 Sommelier (WSET Advanced)19:24 Econ major - Merrill Lynch  20:50 Robert Mondavi and Opus24:15 Trader Joe’s 26:10 Riedel Glassware 27:08 Jitters Coffee before there was Starbucks32:00 The Martinez34:30 Tony Abou-Ganim Modern Moxologist & Johnny Love35:35 Garnish as an afterthought!37:20 Joe Pereira - Blood & Sand,Luxardo cherry Sangue Morlacco38:45 Coffee Talk 46:28 Garnish P2 - PEELS 51:00 First Time Bar Lead52:30 Pisco sour: egg white 53:30 Juyoung 56:00 Cole and sprite is not Gingerale! 59:35 Trader Joe's all employees do all jobs 1:03:00 Old Pal1:06:07 a man's glass1:07:00 Class Jozef Latasi 1:08:29 Butcher and thief1:11:00 The Sommelier is a dying art1:16:00 servers and bartenders should go out and experience other conceptsRusty Nail (Our proportions):2.00 oz Johnny Walker Black1.00 oz Drambui Garnish - Lemon Peel Either Build in glass with regular ice or combine ingredients in mixing glass, add ice, stir, and strain over large cube and garnish with a lemon peel. The Martinez Recipe:1.50 Hayman's Old Tom1.50 1757 Cinzano rosso 0.25 Maraschino Liqueur2 dashes angostura Garnish - Orange peelCombine ingredients in mixing glass and stir with ice. Strain into chilled Coupe glass and garnish with an orange peel.Old Pal Recipe:1.00 Minden Mill Rye whiskey1.00 Campari1.00 Dry vermouthGarnish - Lemon peelCombine all ingredients in a mixing glass. Add ice and stir. Pour into a Nick and Nora glass and garnish with a lemon peel.Special Thank you to Renato Lebron for years of bringing delicious Trader Joe’s Snacks to the many bars I’ve served you at & for taking the time to share some of your story! @C @Coffeewme Created & hosted by Michael GiambroneExecutive producer: Angelo Cabanos

Katie Kush sits down with Giambrone for a candid, fun, and eye-opening conversation on Pouring Stories Season 2 Episode 5.

The adult film star shares her real experiences in the industry, from her favorite gonzo-style scenes and surprising least favorite moments (including VR) to the unique chemistry that makes or breaks a shoot. Katie opens up about relationships, industry judgments, weird directors, OnlyFans impact, and what life is really like in front of the camera.

Along the way, we dive into her personal hobbies like junk journaling, awkward fetishes (yes, including horror-themed), psychology in adult film, and why she never watches her own work. This episode blends mixology, honest storytelling, and plenty of laughs - including her unforgettable “I can find the gutter!” moment.

We also mix up some delicious tequila cocktails including a Tequila Mule & a Margarita.

If you enjoy real conversations with fascinating people paired with great cocktails, this one delivers.

⏰ Timestamps:

00:00 Katie Kush Intro Teaser

00:25 Katie’s First Scene

02:40 Jalisco Tequila Mule

09:57 Copper Mug & Glassware

12:47 Least Favorite Scene… VR

13:25 Pillow Princess

14:33 Favorite Scene… Gonzo

15:25 Chemistry Between Actors

16:59 The Reality of Adult Film Shoots

18:25 Weird Directors

21:52 Relationships as a Performer

25:05 Judgments from Others

26:03 “I can find the gutter!” 😂

26:40 OnlyFans Impact

28:36 Pour Decisions: Meeting Katie Kush

30:53 Why Porn Sets Are Sober Environments

32:42 Cocktail Riffs on Classics

34:09 Cocktail Competitions

36:00 Basic B*tch Cocktails

38:25 Katie’s Hobbies Outside Work

41:00 Junk Journaling

44:34 Margaritas

47:15 Katie’s Feet Bartending

50:25 Awkward Fetishes: Horror p*rn

55:05 Psychology of the Industry

58:28 Katie Doesn’t Watch Her Own Films

59:45 Katie’s Dream lay

1:01:20 P*rn Mt. Rushmore

Jalisco (Tequila) Mule

1. ​00 Sieta Leguas Blanco Tequila
2. ​50 Fresh Lime Juice

3-4oz San Benedetto Ginger beer

Build in glass and stir.

Garnish with any combination of candied ginger, lime wheel, & mint

Margarita

1. ​00 oz Siete Leguas Reposado
2. ​50 oz Pierre Ferrand Orange curaçao
3. ​75 Fresh Lime Juice
4. ​50 agave syrup

Add all ingredients in mixing tin, add ice, shake, strain into salt/tajin rimmed rocks glass. Garnish with a lime wheel

Special thank you to Katie Kush for her honesty, energy, and willingness to share real stories.

Created & Hosted by Michael Giambrone

Executive Producer: Angelo Cabanos

#KatieKush #PouringStories

J.R. Starkus joins us at the Pouring Stories bar for a masterclass in hospitality, bar management, and opening successful venues. A true legend in Las Vegas for decades, J.R. went from leading mixologist to the face of Southern Glazer’s Wine & Spirits. He’s mentored countless industry professionals and continues to set the standard for what a career in beverage and hospitality can look like.

This episode delivers an honest, intelligent breakdown of what bars get right and wrong - and why integrity should always come first.00:00 J.R. Starkus Intro Teaser

00:25 Nickel, Dime, Quarter.

02:15 Director Of Business Development For New Accounts

03:40 Southern Glazers Beverage Company

06:28 RX Boiler Room built for J.R.

07:54 Rookie Move

09:20 The Pain Killer

09:45 The Soggy Dollar Bar

11:47 J.R.’s Integrity 

15:37 Expectations & Mise En Place 

20:47 Opening bars… Initial plan vs reality

27:08 Cocktails trends - The Espresso Martini

29:26 Mental tricks on menus

31:07 Cognac - (Remy Martin)

34:39 Las Vegas not respected

36:55 I know it probably doesn’t work like that.

36:05 The Arts District 

38:04 Sidecar - Dry Curaçao’s crucial role

42:07 Cognac - Most underrated spirit

43:10 J.R. Makes Drinks

45:14 Patron Cristalino - Margarita

47:33 Barrel Aged Spirits

52:05 Weber Ranch Vodka

54:30 “Gluten Free” spirits

57:03 Bars have evolved 

59:38 Collecting Mentors

1:01:13 The Costs and Rewards of a career in “Beverage”

Special Thanks to J.R. Starkus for years of mentorship and being a leader in the Las Vegas and global beverage industry. 

Pusser’s Painkiller Recipe:

Ingredients:

2 oz Pusser’s Rum

4 oz Pineapple Juice

1 oz Orange Juice

1 oz Cream of Coconut

Fresh grated nutmeg (for garnish)

Build:

Shake all ingredients with ice. Pour into a tall glass filled with ice. Top with freshly grated nutmeg.

Recipes:

The Side Car

1.50oz Remy Martin VSOP

1.00oz Pierre Ferrand Dry Curaçao

0.75oz Fresh Lemon Juice

Garnish half sugar rimmed coupe glass & Lemon Peel.

Build:

Add all ingredients into a shaker tin, add ice, shake vigorously, and double strain into a Half sugar rimmed coupe glass. Garnish with expressed lemon peel.

During the end of season 1, production went off the rails and Pouring Stories had to go a new direction with our editing. This was this final episode of our first season. It was an amazing episode that deserved more attention. Despite the production issues I wanted to share it with the world. Joe and Jen are incredible people and I am thrilled to share their perspective with my audience!

00:00 Intro teaser

00:38 Joe Arakawa intro Cynar Southside

2:40 Worlds Best

10:37 Spirit & Seoul

14:30 USBG

17:55 Not Just a bartender

18:58 Jen’s official intro LPM

19:35 Craft Bartender’s incomes

22:50 “Deckered" It’s been rough

23:46 Consistency

27:00 Jen’s Cocktail Kuramoto Ice

28:00 Shaved Ice

29:29 Shochu vs. Soju vs Baijiu

35:00 Highball History

41:20 FRESH ORIGINS

45:30 Buzz Button

46:30 Verbena at Cosmo - Lorena Mercer

47:54 Biju - Ming River

53.20 Cultures Bartenders

1:06:00 Horse Radish

1:13:20 A special riff on a Vesper

1:20:00 Batch Programs 1:29:00 Brick and Mortar

1:34:33 Outro Fernet Birria Consume

Special thanks to Spirit & Seoul (Joe & Jen) for their years of friendship and patience! Created and Hosted by Michael GiambroneEdited by Kyler Fleming

Eryn Korby, Owner Of Sin City Saints, visits Pouring Stories for Episode 3 of Season 2! 

Sin City Saints is an Adult Non Alcoholic Boutique, located on Main Street, in Las Vegas, Nevada. She carries amazing zero proof spirits and she brings some for us to try. Korby even makes a non-alcoholic Old Fashioned! We talk about the direction the industry is going, the shift to other substances from alcohol, and how the industry should react!

Please like, subscribe, and leave a comment/suggestion, to help our podcast grow! 00:00 Intro Teaser

00:00 Eryn Korby Introduction (Teaser)

00:28 Pouring Stories Season 2 Episode 3

01:54 Adult Non Alcoholic industry 

02:30 Sin City Saints Retail in Arts District  

03:30 “The New Veganism”

7:20 Who is driving growth? 

9:19 “ZEBRA STRIPING”

https://www.foodandwine.com/dry-january-zebra-striping-11880462 

11:27 N/A Amaro - Pathfinder

12:48 The Ritual of having a cocktail.

14:35 “The 3 B’s: Bite, Bitter, & Body!” 

16:55 All bars need Zero Proof offerings 

19:07 Analog ANAs.

22:00 Alcohol in sour dough, bananas, etc.

https://nabeerclub.com/can-you-buy-drink-na-beer-under-21/ 

23:30 Can anyone purchase N/A beers?

26:13 How to add bite! Capsaicin.

30:00 “Mocktail” - Julia Momose

https://bartenderatlas.com/hospitality-gems/julia-momose/

33:00 Who should judge Non-alchs

34:20 Derek Brown

35:23 “Que The Sober People”

35:50 The Proof Awards https://issuu.com/proofthemagazine/docs/pr_f_magazine_-_january_2-26

38:13 All The Bitters - Best N/A bitters

40:55 Adaptogens and nootropics

42:35 DROMME 

44:25 Tasting notes

45:22 Off the cuff cocktail building

47:27 18 Bin

49:00 Building the cocktail

53:20 Inclusive Hospitality

57:25 Feeling judged

1:01:06 Korby Makes Dromme O.F.

1:05:20 “You take the pink one!” Tasting Korby’s creation. 

01:06:38 Favorite spots to get ANA bevs.

1:08:20 Where to find Korby! 

Special Thanks to Korby for all her expertise and her time! 

Check out Saint Beverage Co. 

Dromme O.F.

2.00 oz Nkd N/A whiskey

1.00 oz Dromme Calm

0.50 oz Charred Oak & Maple Yesco

10 dashes All The Bitters Orange

Combine all ingredients in mixing glass, add ice, stir. Strain over a large cube in a rocks glass. 

Garnish with Orange peel and cherry

Hosted and Created by Michael Giambrone

Executive Producer: Angelo Cabanos

Adam O'Donnell, Co-Owner of Jive Turkey in Las Vegas, returns to Pouring Stories for our second episode of season 2. Like at his and Sam's bar "Jive Turkey", Adam is back on the podcast to push boundaries! The conversation goes from shooters and gendered ordering to the history of the Old Fashioned and Luxardo cherries. All along Adam uses his shocking sense of humor to surprise the host G. There is a lot of playful word jousting but at the end you know, this is just how two good friends, show their love.

Please rate and follow our channel to help our podcast grow!

00:00 Introducing Adam O'Donnell

01:58 A Jabroni vs A Giambrone

02:40 Cement Mixer…

05:48 An Old Fashioned Argument

08:55 Season 2 changes... ANGELO!

11:00 An education on Luxardo & Perla Dry!

15:00 Gendered P-Mix (men vs. women ordering trends)

17:30 Shumaker deserves better!

19:50 “Other People’s Property” at Jive Turkey

22:08 Saturday Morning Cartoons NotJustABartender

23:26 Building Cocktail Menus

26:55 THE COSTS OF OWNERSHIP

29:45 “Irrealistic” IS IT A WORD? P1

30:40 Does lime go in a Pina Colada?

32:15 "Irrealistic" P233:10 Picking Rum

34:20 "Irrealistic" P3

35:31 Recipe: The piña COLADA (Scarface)

36:55 Ferraro’s Cardamom Saffron tincture

39:55 “Even when they’re bad, they’re still good”

41:15 Finishing The drink

43:43 “oooh weee, I think we got something here”

44:50 Liquid Alchemist

47:21 How to make a cocktail

50:25 What makes a “Dive Bar”?

52:25 Tiki Bars

53:00 Cannibalizing Bramare (Allegedly)

55:10 Dives vs Tiki P2

57:00 Stereotypes

57:55 Dives P3 dives vs sports bars

1:00:00 Jive’s Chicken Sandwich.

1:08:00 Malort

1:11:07 Refused Icing

1:15:10

1:15:57 icing p2 end

1:16:501:18:00 Nocturno

1:20:00 Adam’s dessert island food - Burger

1:20:43 Bar Bohem's burger

1:21:50 “fuck your for icing me” P3

1:24:13 Cocktails “oh Malort”

Blacking Out

Recipe

Bastardized piña colada

2.00 oz pineapple

1.00 oz coconut

0.50 oz Fernet Branca

0.50 oz Planteray Pineapple Stiggins

0.50 oz Lemon Hart & Sons 151 Rum

0.25 oz Fresh Lime Juice

This Old Fashioned

2.50 oz Old Forester 100 prrof

0 .25oz simple syrup

3 dash Angostura bitters

2 dash Orange bitters

G- Orange peel & Cherry

Combine all ingredients in mixing glass, add ice, stir, strain over large cube. Express orange over cocktail and a cherry pick for garnish