The Cocktail Academy

This week on The Cocktail Academy Podcast, Damian welcomes back Tim Herlihy, co-founder of Lost Irish Whiskey, storyteller, and longtime champion of Irish hospitality.

Tim’s journey is anything but ordinary — from working on his family’s egg farm in Termonfeckin, County Louth, to becoming U.S. Ambassador for Tullamore D.E.W., and now building a modern Irish whiskey brand that celebrates the global Irish diaspora.

In this episode we cover:

• The buzz of the Irish House takeover at Tales of the Cocktail and why it marked such a powerful moment for Ireland’s bartenders, brands, and hospitality.
• Tim’s leap from farming to whiskey through the Bord Bia Fellowship and his early work with Cooley Distillery.
• Nearly a decade with Tullamore D.E.W., helping the brand grow across the U.S. and beyond.
• The spark behind Lost Irish Whiskey — how the concept of the Irish diaspora became both the story and the liquid.
• Sourcing casks from six continents, blending challenges, and the unexpected flavours that shaped the final whiskey.
• Why bottle design details like grip, cork acoustics, and visibility on the back bar were crucial to the brand’s identity.
• Insights from co-authoring From Barley to Blarney with the Dead Rabbit team, and how it influenced Tim’s approach to storytelling.
• What makes Irish pubs such enduring cultural spaces — unpretentiousness, community, and conversation.

Tim also shares his quickfire takes:

• Banished forever: Aquafaba in cocktails.
• Favourite cocktail experience: Irish Coffees at the Buena Vista Café in San Francisco.
• Best pint of Guinness in Ireland: The Palace Bar, Dublin.
• Best pint abroad: Graces Bar on 14th Street, New York City.

📩 To get in touch with Tim:

• Instagram: @lostirishtim
• Instagram (brand): @lostirishwhiskey

🎧 Listen now on Apple Podcasts, Spotify, or wherever you get your podcasts.

📩 To get in touch with Damian: [email protected]

📲 Follow us on Instagram @welovecocktails

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This week Damian is joined by Mandy Naglich, an Advanced Cicerone®, certified taster, drinks writer, and author of How to Taste. Mandy’s journey into the world of flavor started with homebrewing, where she won a gold medal at the National Homebrew Competition in 2016, and led her into the deep study of sensory science, fermentation, and tasting.

In this episode, Mandy shares:

• How she went from winning a homebrew medal to becoming an Advanced Cicerone® and certified taster.
• Why fermentation underpins so many flavors we love—from chocolate and cheese to beer, wine, and spirits.
• Her take on the crossovers between beer, wine, and cocktails, and why cocktails are leading the charge in embracing science and chemistry.
• The biggest misconceptions about tasting—and why anyone can become a better taster with practice.
• Damian’s firsthand experience of the super taster test at Tales of the Cocktail, and what our genes reveal about how we each perceive flavor differently.
• The crucial role of aroma and retronasal smell in shaping what we taste.
• How sight, texture, and expectation can make or break the drinking experience.
• Tips for building your own flavor vocabulary and why note-taking helps train your palate.
• The surprising ways memory and context shape tasting, from German Hefeweizen to holiday meals.

Mandy’s passion shines through as she shows how taste is not just biology—it’s memory, context, and practice. Whether you’re a bartender, a drinks enthusiast, or just curious about why things taste the way they do, this episode will give you tools to taste with more clarity, confidence, and joy.

👉 Follow Mandy: @drinkswithmandy

📖 Her book: How to Taste: A Guide to Discovering Flavor and Savoring Life

🎙️ Lock-In Sessions

Want more? Each episode continues in The Cocktail Academy Lock-In—exclusive, industry-focused conversations for bartenders, operators, and serious drinks fans. You can listen to Mandy’s Lock-In session and all previous extras for FREE at thecocktailacademy.com.

📩 Connect with Damian

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Facebook: @welovecocktailsx
• Email: [email protected]

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This week, we sit down with one of the most influential voices in modern drinks journalism — Noah Rothbaum, author, editor, historian, and the man behind some of the most important cocktail publications of the last 20 years.

From bringing a mystery bottle to Dale DeGroff, to co-editing The Oxford Companion to Spirits & Cocktails with David Wondrich, Noah shares his personal journey through the golden age of modern cocktail writing — and gives us a peek behind the curtain at his latest release, The Whiskey Bible.

We talk about the pivotal role of bars like Pegu Club and the Rainbow Room, how Irish whiskey fell (and rose again), and why Black Bush and Redbreast 12 still punch well above their weight.

Whether you're a bartender, bookworm, or spirits nerd — this one’s for you.

Noah Rothbaum is a renowned drinks writer and editor. He is the Chief Cocktail Correspondent for Flaviar, former Managing Editor of Half Full at The Daily Beast, and founding Editor-in-Chief of Liquor.com.

He’s the author of:

• The Business of Spirits (2007)
• The Art of American Whiskey (2015)
• The Whiskey Bible (2025)
• And co-editor (with David Wondrich) of the essential Oxford Companion to Spirits and Cocktails.

He’s won multiple Tales of the Cocktail Spirited Awards, hosted the podcast Life Behind Bars, and continues to shape the way the world writes and thinks about booze.

• Getting his start at Food & Wine under Pete Wells
• Early stories with Dale DeGroff and Audrey Saunders
• Why the Oxford Companion took 8 years to complete
• How The Whiskey Bible came to life — and what makes it different
• The fall and rise of Irish whiskey (spoiler: the Coffey still matters)
• Why hospitality is the trend we should never lose
• Affordable, underrated spirits you should be serving now
• And why Redbreast 12 is the ultimate convert-maker

• The Oxford Companion to Spirits & Cocktails
• The Art of American Whiskey
• The Whiskey Bible (Workman Publishing) - buy it here
• Life Behind Bars Podcast

• Instagram: @noah_rothbaum

1. The Craft of the Cocktail – Dale DeGroff
2. Imbibe! – David Wondrich
3. The Oxford Companion to Spirits & Cocktails – Eds. Wondrich & Rothbaum

Listen to the Lock-In bonus episode on www.thecocktailacademy.com — where Noah joins us for a more relaxed chat about drinks trends, undervalued spirits, and the eternal battle between snobbery and hospitality.

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This week I’m joined by none other than David Wondrich – cocktail historian, author, and one of the most influential voices in the modern drinks world. If you’ve ever picked up Imbibe!, mixed a punch bowl from his recipes, or thumbed through the monumental Oxford Companion to Spirits and Cocktails, you’ll know why this conversation was such a treat.

We dive into David’s journey from punk-era bass player, to English professor, to Esquire’s drinks guy, and ultimately to becoming one of the leading authorities on cocktail history. He shares stories of working alongside legends like Gary Regan, Dale DeGroff, and Sasha Petraske, and reflects on how those relationships shaped both his career and the wider cocktail revival.

David takes us behind the scenes of Imbibe!, the groundbreaking book that helped ignite the craft cocktail renaissance and explains how new technology and dogged research made it possible to reconstruct Jerry Thomas’s world. We also talk about the epic scale of The Oxford Companion to Spirits and Cocktails: curating 1,200 entries with 165 contributors, and the challenges of making a truly global reference work.

Along the way, David opens up about the art of hospitality, why history and storytelling matter just as much as specs and technique, and his excitement for his upcoming comic book history of the cocktail, due for release this September.

This one’s packed with wisdom, humour, and more than a few great bar stories.

• How David fell into drinks writing via Esquire magazine and ended up travelling the world covering bars and spirits.
• The origins of Imbibe! and why Jerry Thomas deserved a serious biography.
• The research process that unearthed forgotten ingredients, measurements, and recipes.
• The scale and ambition behind The Oxford Companion to Spirits and Cocktails.
• Why understanding the history and cultural context of drinks matters for bartenders today.
• The enduring importance of hospitality in an era of batched cocktails and avant-garde menus.
• A sneak peek at David’s next book a graphic novel-style history of cocktails.

• Twitter: @DavidWondrich
• Books: Imbibe! | Punch | The Oxford Companion to Spirits and Cocktails

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Email: [email protected]

🎧 For bonus content and the full Lock-In session with David, head to thecocktailacademy.com.

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This week on the podcast, Damian is joined by Jordan Hughes, better known as the High-Proof Preacher — a former pastor turned cocktail creator, photographer, author, and educator. Jordan has become one of the most recognisable creative voices in the drinks world, with his striking visuals, viral cocktails, and approachable educational platform, Cocktail Camera.

We dig into Jordan’s unusual journey from the pulpit to Portland’s cocktail scene, how he built a career blending drinks and photography, and the lessons he’s learned about creating content that actually connects. Along the way, we touch on the rise of the creative economy in hospitality, why visuals and substance must balance in bars, and how authenticity is the secret ingredient for both cocktails and content.

• Jordan’s origin story: from church ministry to cocktails and photography
• How High-Proof Preacher started as a side hobby in 2017 and became a full-time career
• Working with Portland’s local distilleries and evolving into brand partnerships
• The shift from photographer to full-fledged content creator during the pandemic
• Tales of the Cocktail and the community energy of the global bar world
• How Jordan’s pastoral background shapes his view on hospitality and people-focused work
• The double-edged sword of social media: educated consumers vs. chasing visuals
• Why authenticity and investing in staff training matter more than neon signs and Instagrammable backdrops
• Jordan’s philosophy for capturing real moments behind the bar in photography and video
• An overview of Cocktail Camera and what bartenders and bar owners can learn from his 101 and Pro courses
• One practical tip any bar can use right now to instantly improve cocktail photography

Jordan has very kindly offered our listeners 75% off the Cocktail Camera 101 with code COCKTAILACADEMY.

to access this outstanding course, just click here: https://www.cocktailcamera.com/offers/P545iA84?coupon_code=COCKTAILACADEMY

• Instagram: @highproofpreacher
• Instagram (education): @cocktailcamera
• Website & Courses: cocktailcamera.com

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Facebook: @welovecocktailsx
• Website: thecocktailacademy.com
• Email: [email protected]

Want more? Don’t miss the Cocktail Academy Lock-In, available exclusively at thecocktailacademy.com, where Jordan shares even more hands-on advice for bartenders and bar owners looking to step up their content game.

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This week, we’re taking you straight to Bourbon Street for a very special episode recorded live at the legendary Irish House event during Tales of the Cocktail 2025.

Forget the quiet studio chat — this one’s got rooftop terrace energy, full-on party vibes, and the kind of background noise that puts you right there in the middle of it all. Over the course of the night, Damian grabbed mini-interviews with some of the biggest names in Irish hospitality, including:

• Dave Mulligan – Bar 1661, Dublin
• Laura Bonner – Muff Liquor Company, Donegal
• Jack McGarry – The Dead Rabbit, New York
• Tim Herlihy – Lost Irish Whiskey & event organiser
• Darragh Flanagan – Bord Bia (Irish Food & Drink Board)
• Alice Carroll – Foxes Bow Whiskey
• Gillian Fitzgerald – Casements Bar, San Francisco
• Leah Doyle – Ardc Agency & event organiser
• 
  

You’ll hear stories, laughs, and plenty of unfiltered moments from a night that showcased the very best of Irish bars and brands on the world stage.

We’ve also got to shout out the incredible line-up of bars and brands who made the Irish House what it was: Casements, Bartley Dunne’s, The Dead Rabbit, Cask, 1661, Nickel City, Bar Snack, Nubeluz, Hawksmoor, Swift, Muff Irish Whiskey, Valentia Island Vermouth, Foxes Bow Whiskey, Tullamore D.E.W, Guinness, Mad March Hare Poitín with Poachers Ginger Beer, Jameson Original, Jameson Triple Triple, Jameson Black Barrel, Boatyard Double Gin, Five Farms Irish Cream, Teeling Small Batch, Bushmills 12, Bushmills 16, Bushmills 21, Glendalough Irish Botanical Gin, Glendalough Irish Rose Gin, and Lost Irish Whiskey.

🔥 Don’t miss: Quickfire Q&As with even more guests from the night — dropping on our Instagram this week.

If you enjoy the show, hit subscribe or follow, and leave us a review — it’s the best way to help us bring you more big-name conversations from the world of cocktails and hospitality.

Follow The Cocktail Academy:

Instagram – @welovecocktails

TikTok – @welovecocktailsx

Facebook – @welovecocktailsx

Website – www.thecocktailacademy.com

Email – [email protected]

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Toby Maloney is one of the true architects of the modern cocktail movement — a bartender, author, and hospitality mind whose influence spans from Milk & Honey and Pegu Club in New York to The Violet Hour in Chicago, and now to The Elbow Room in Vancouver, Washington.

In this episode, Damian sits down with Toby for a wide-ranging conversation covering the early chaos of oyster shucking and club bartending, the epiphany of watching Sasha Petraske behind the bar, and the vision and legacy of The Violet Hour — the iconic Chicago bar that helped reshape American cocktail culture.

• Toby’s origin story — from pouring his first drink in a dry town at 11, to cooking his way around the world
• The moment that changed everything: his first daiquiri at Milk & Honey
• Sasha Petraske’s influence, mentorship, and legacy
• How The Violet Hour brought New York-style cocktail culture to Chicago
• Why creating a quiet, transportive, guest-focused space was at the heart of its design
• Behind the house rules, the team culture, and the now-legendary drinks
• The next chapter: The Elbow Room and “comfortable craft” cocktails built for real-world speed

The Bartender’s Manifesto by Toby Maloney & Emma Janzen

A bartender’s book for bartenders — about process, purpose, and hospitality with heart.

→ Available now wherever you get your books.

Stay tuned for Toby’s next book, The Cocktail Sessions, dropping May 2026 — a craftsmanship-first guide to 63 essential classic cocktails.

📸 Instagram: @tobycocktail

📩 Email: [email protected]

🍸 Bar: @elbowroom1970

📘 Book: The Bartender’s Manifesto — available now

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After a cancelled flight, three planes, and a lot of sweat (literal and metaphorical), Damian finally made it to Tales of the Cocktail 2025 in New Orleans — and lived to tell the tale... barely.

In this slightly foggy, totally unfiltered solo episode, he shares his jet-lagged recap of the biggest cocktail event on the planet. From Speed Rack chaos and legendary frozen Irish coffees at Erin Rose to Buckfast cocktails, light-up ice cubes, and back massages courtesy of Campari — it’s all here in glorious, semi-chronological detail.

Expect stories about Team Ireland’s iconic takeover, wild brand parties, heartfelt shoutouts to bar world legends, and a curtain call at Pig & Punch. This one’s a love letter to the industry and the people who make it so damn fun.

• Tales of the Cocktail survival mode: flights, heat, and media credentials
• Speed Rack National Finals: organised chaos for a great cause
• Erin Rose & Killer Po’ Boys: frozen Irish coffees and unofficial Team Ireland HQ
• The wild world of tastings, seminars, and book signings (Wondrich, Rothbaum, Mandy Naglich & more)
• Jack Daniels, Run The Jewels, and Julie Reiner’s light-up cocktails
• Rooftop espresso martinis, Pringle pairings, and back massages with Campari
• Buckfast cocktails from Panda & Sons
• A peek at the next full episode: The Irish House takeover at Tales (yes, it was that good)
• Cameos and legends spotted: Erick Castro, Kaitlyn Stewart, Danil Nevsky, Julio Bermejo, Hidetsugu Ueno, Dre Masso, Ian Burrell, Sother Teague, Join Jules & Uncle Brad, Cocktails by Hawk, and more
• Pig & Punch: a BBQ send-off for the ages
• The Bacchanal Wine wind-down and Frenchmen Street finale

• Tales of the Cocktail
• Speed Rack
• Mandy Naglich – How to Taste
• David Wondrich & Noah Rothbaum – Oxford Companion to Spirits & Cocktails
• Bart Mee & Val Girotto – The Bubble Book
• Julie Reiner, Erick Castro, Kaitlyn Stewart, Danil Nevsky, Julio Bermejo, Ueno-san, Dre Masso, Ian Burrell, Sother Teague, Join Jules, Uncle Brad, Cocktails by Hawk, Lucas Assis

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: [email protected]

Leave us a 5-star review, share it with a mate who’s obsessed with bar culture, and subscribe so you never miss an episode — even if we accidentally get swept up in 150+ events a day again…

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In this episode, Damian is joined by Slovak bartender, author, and mentor Stanislav Harciník, the creator of The Cocktail Balance and The Cocktail Balance 2.0. Broadcasting from Mirror Bar in Bratislava, Stan shares the unexpected beginnings of his hospitality career, the philosophy behind his writing, and his firm belief in the power of hospitality done right.

This conversation dives deep into what it means to be a modern bartender , not just in terms of technique and creativity, but as someone who understands flavour, business, and guest experience in equal measure. From the theory sections of his book to how he trains new team members at Mirror Bar, Stan’s holistic approach is a blueprint for the future of bartending.

• How Stan went from hating bar work to finding real purpose in hospitality
• The moment he discovered the magic of connecting with guests
• Why his love of cooking and flavour memory shaped his bartending style
• The origin story of The Cocktail Balance, written during lockdown
• Why the first edition was released only in Slovak — and the deeper reason behind it
• What The Cocktail Balance 2.0 set out to do — and why theory comes before recipes
• Why hospitality is more than just service, and how pricing tells a story
• How Stan’s recipes act as creative blueprints, not rigid instructions
• His take on hospitality as “selling love” — and why that’s what guests really pay for

“Being a modern bartender isn’t just about what’s in the glass. It’s about what you deliver, how you connect, and how you grow others.”

“You’re not just selling a drink — you’re selling an experience, a feeling, a piece of yourself.”

“We’re in the business of love. Hospitality is how we show it.”

P.S. The bonus Lock-In session with Stanislav Harciník — where we go deeper into bartender training, creativity, and his “Learn. Grow. Pass it on” philosophy — will be available soon for free at thecocktailacademy.com.

Instagram: @stan_harcinik

Website: thecocktailbalance.com

Website: www.thecocktailacademy.com

Email: [email protected]

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

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Preston Lee has helped scale some of the busiest and most beloved hospitality businesses across the UK and beyond — but his story started like many others: behind the bar, with no clue what he was doing.

In this episode, Preston breaks down how he turned personal failure into the foundation for The 30% Rule — a training and operations system that’s helped restaurants and bars go from chaos to consistency.

We talk about what most venues get wrong about training, why being nice isn’t the same as offering hospitality, and how systems can make your worst night feel like your best. Whether you’re an operator, bartender, or GM, this one is packed with real talk and real tools.

• Why only 30% of staff naturally operate at a high level
• The mindset shift that doubled revenue in a struggling venue
• Why most managers fail (and how to stop it)
• The difference between service and hospitality — and why guests feel it
• How to build training that actually works
• What consistency really looks like on a busy Saturday night
• Culture killers that start at the top
• Why you can’t scale a team without clear, repeatable systems
• What closing early says about your business
• Why hospitality is one of the most valuable skills in the world

• 30percentrule.com – Preston’s training and consulting platform
• @the30rule on Instagram

Website → www.thecocktailacademy.com

Instagram → @welovecocktails

TikTok → @welovecocktailsx

Email → [email protected]

This episode includes a bonus Lock-In segment exclusively for hospitality professionals, covering:

• Why most training doesn’t stick
• Preston’s “hospitality hill to die on”
• Advice for founders scaling multi-site operations
• → Unlock it now at thecocktailacademy.com

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