The Cocktail Academy

Damian is joined by Bart Miedeksza and Valentino Girotto, longtime collaborators, former bar owners, and co-authors of Bubbles: A Guide to Carbonated Cocktails. In this first half of the episode, they dive into the origins of their partnership, the evolution of Crossroads Bar into a consultancy, and the obsessive research process that led to their groundbreaking book. Expect tales of late-night DMs, deep dives into molecular flavor compounds, and why carbonation is more than just sparkle — it’s a science.

• How Bart & Val transitioned from running bars to full-time consulting
• Why they wrote Bubbles — and how an Instagram post forced their hand
• Collaborating with a Cambridge professor to decode carbonation chemistry
• How they used flavor compound mapping to reverse-engineer cocktails
• Why consistency trumps complexity in modern bar programs
• Tips for designing menus with both guests and GP in mind

Crossroads Consultancy

🌐 www.crossroads.bar

📸 @crossroads.consultancy

The Book

📘 Bubbles: A Guide to Carbonated Cocktails — available via their website.

To hear the exclusive Lock-In Session with Bart & Val — where we dive deeper into carbonation techniques, common pitfalls, and pro tips — head to thecocktailacademy.com.

📸 @welovecocktails

🌐 www.thecocktailacademy.com

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In this episode of The Cocktail Academy Podcast, Damian sits down with one of modern bartending’s most influential voices Jeffrey Morgenthaler. Known for his no-nonsense approach to cocktails, pioneering work at Clyde Common, and the bestselling Bar Book, Jeff shares practical insights from 30 years behind the stick.

Together, they dive into what’s changed in the bar world, what hasn’t, and why sometimes the most successful drinks are the simplest. From how to make a better Amaretto Sour, to why great bars can thrive outside major cities, this conversation is full of sharp, honest, and empowering takeaways for bartenders and bar owners alike.

• Jeff’s journey from architecture student to world-renowned bartender and author
• How the cocktail landscape has shifted over three decades
• Why small cities can outperform major cocktail hubs with the right approach
• The myth of “cool” cocktails — and why the most popular drinks shouldn’t be ignored
• The story behind The Bar Book and why it’s still one of the most recommended in the game
• Jeff’s thoughts on RTDs, gin overload, and emerging spirits trends
• The rise of bartender burnout — and why hospitality starts with taking care of yourself
• Game-changing tools: batching, syrup ratios, and consistency tips from the trenches
• The difference between service and hospitality — and how to hire people who “get it”
• How to build drink menus that actually work — for your team and your guests

• jeffreymorgenthaler.com – Jeff’s official website with blogs, recipes, and free tools
• syrupcalc.com – Free syrup calculator
• batchcalc.com – Free batching calculator
• The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler
• Drinking Distilled: A User’s Manual by Jeffrey Morgenthaler
• Regarding Cocktails by Sasha Petraske
• The Joy of Mixology by Gary Regan
• Cosmopolitan: A Bartender’s Life by Toby Cecchini

• Bartenders looking to sharpen their skills
• Bar managers refining their training or menus
• Bar owners in small markets trying to raise the standard
• Anyone tired of cocktail snobbery and ready to build great hospitality from the ground up

Website: www.thecocktailacademy.com

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Email: [email protected]

Instagram: @jeffmorgen

Website: jeffreymorgenthaler.com

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In this episode of The Cocktail Academy Podcast, Damian sits down with spirits educator and founder of Flavor Camp™, Reece Sims a true innovator when it comes to helping people taste differently.

Reece shares her winding path from marketing to bartending, blogging, sales, and finally launching her own immersive spirits education platform. She dives into the origins of Flavor Camp, explaining how her flavour-camp system simplifies the overwhelming world of spirits and empowers people to explore based on taste, not just category or branding.

We cover:

• Reece’s unorthodox entry into bartending (with a little résumé creativity)
• Building a million-dollar cocktail kit business during the pandemic
• Why most tastings are biased and how Flavor Camp flips the script
• The structure of a Flavor Camp session, including gamified blind tastings
• How her marketing background shaped the business model
• The power of visual learning and why icons, colours, and simplified cues matter

This episode is a masterclass in combining creativity, sensory science, and hospitality experience to build something truly useful and fun.

🛑 Want more?

Stick around for The Lock-In — a bonus segment where we talk practical tasting tips, flavor fatigue, judging spirits, and some hot takes on overrated bottles. Available exclusively on thecocktailacademy.com

• Instagram: @flavorcamp
• Personal: @reecesims
• Website & Free Resources: www.flavorcamp.com

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

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In this episode, Damian sits down with one of the sharpest pens (and palates) in the cocktail world — Kara Newman. Known for her work as a spirits reviewer for Wine Enthusiast and her no-nonsense, consumer-friendly cocktail books, Kara shares the unique journey that took her from writing about pork belly futures to profiling the future of drinks.

Together, they unpack the importance of equal-parts cocktails, the genius of batching, and why cocktail families are the real secret weapon behind classic and modern drinks. Kara also reflects on what she looks for when tasting spirits, the challenge of translating bartender intuition into writing, and why the rise of agave spirits (and even cheesy Dorito distillates) is reshaping what lands on our bar shelves.

• How Kara moved from finance journalism to becoming one of the most trusted voices in drinks writing
• Why Shake. Stir. Sip. became a sleeper hit with both home bartenders and industry pros
• The power of equal-parts cocktails for building flavor literacy and technique
• Kara’s approach to blind spirits tasting — what makes a bottle stand out?
• The nuanced world of mezcal, destilados de agave, and why she’s careful when critiquing craft
• The challenges and opportunities in the no- and low-alcohol space — including the hunt for new non-alcoholic "classics"
• A behind-the-scenes look at Kara’s writing process and what makes a good cocktail story stick

• 📚 Books Mentioned:
• Shake. Stir. Sip. by Kara Newman
• Cocktails for a Crowd by Kara Newman
• Nightcap by Kara Newman
• Cocktail Codex by Death & Co
• Regarding Cocktails by Sasha Petraske & Georgette Moger-Petraske
• 
  

📦 Projects:

• Kara’s Cocktail Recipe Decks – A beautiful, accessible way to explore classics and creative riffs

• Instagram: @newman_kara
• Books on Amazon: Search “Kara Newman” on Amazon
• Articles: Wine Enthusiast, Punch, Bloomberg, Food & Wine, and more

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Patreon: The Cocktail Academy Patreon

If you found value in this episode, please consider:

• Subscribing to the show
• Leaving a quick review
• Sharing with your fellow bartenders and spirits nerds

And don’t forget — the “Lock-In” bonus segment with Kara is available exclusively on Patreon, where we dive even deeper into upcoming spirits trends, bar media strategy, and what makes a bar memorable.

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Marco Ortiz is the creator behind the wildly relatable @not_barspoontv — where bartender humor meets real talk about burnout, content creation, and bar culture. In this episode, Marco shares his unexpected path from med school hopeful to cocktail competition winner and full-time lead bartender, all while growing an online presence that connects with bartenders worldwide.

We talk about what keeps bartenders in the game, how to spot burnout before it spirals, why cocktail education needs an overhaul, and the difference between content that’s helpful vs. content that’s just for show. If you work behind the stick or run a bar program, this one’s for you.

• How Marco balances bartending full-time while growing a loyal online following
• The surprising backstory of how a cocktail comp beat out a chemistry final
• Why creators need to stop chasing algorithms and start speaking honestly
• Marco’s take on burnout — what it looks like, and how to avoid it

Follow Marco: @not_barspoontv

Say hello to Damian: [email protected]

Follow Damian on Instagram @welovecocktails

Support the show + access Lock-In bonus episodes: patreon.com/thecocktailacademy

Learn more: www.thecocktailacademy.com

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In this episode, Damian sits down with Keegan McGregor, 2024 World Class Global Bartender of the Year. Based in Halifax, Keegan shares the journey from touring musician to top-tier cocktail craftsman. They dive deep into how travel fuels his creativity, why he believes bartending is an expressive art form, and the surprising ingredients he's using to push Canadian cocktail culture forward. Expect sharp insights on competition prep, community, and why authenticity is the ultimate edge.

• From death metal gigs to global cocktail stages
• Winning World Class: what changed the third time
• Why flavor is the ultimate creative starting point
• How Halifax and Newfoundland shaped his style
• “Taste the brand, not just the category” – advice for competitions
• Embracing mushrooms, seaweed, birch sap, and pawpaw
• Cancelling straws (for real)
• Why new bartenders need to collaborate, not compete
• The most underrated ingredient behind the bar
• Building better menus, training better staff

• Books:
• Roundbuilding by Kevin Armstrong
• Death & Co (first edition)
• Meehan’s Bartender Manual
• The Flavor Matrix
• The Vegetarian Flavor Bible
• Techniques & Tools:
• Superjuice, yogurt clarification, mushroom infusions
• Tanqueray 10, Don Julio 1942, Johnny Walker Blue
• Bars & Projects:
• Highwayman (Halifax)
• Three Sheets (London pop-up)
• Montreal Cocktail Festival
• The infamous “Screech-In” tradition explained

📸 Instagram: @keeganmakescocktails

🌍 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📧 Email: [email protected]

🎧 Support us on Patreon for bonus content & The Lock-In

If you enjoyed this episode, please like, share, or leave a review wherever you listen. It helps more bartenders and cocktail lovers discover the show and grow with the community.

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In this episode of The Cocktail Academy Podcast, Damian Cole sits down with Leandro DiMonriva — better known as The Educated Barfly — to explore what it really takes to combine bartending, content creation, and cocktail education at the highest level.

Leandro shares his journey from LA’s bar scene to YouTube success, how he uses technique to elevate even the simplest cocktails, and why authenticity and consistency matter more than chasing trends. They also discuss his upcoming book Home Bartending Mastery and what sets it apart from today’s crowded cocktail book shelf.

Whether you're a bartender, bar owner, or drinks educator, this episode is loaded with practical insights and hard-earned wisdom.

• Leandro’s transition from bartender to YouTube creator
• Why technique makes or breaks a cocktail
• The problem with original recipes and the myth of complexity
• What makes Home Bartending Mastery different
• The reality of creator burnout and staying inspired
• Navigating brand partnerships and setting your value

Home Bartending Mastery – Coming October 2025

A beginner-friendly book that teaches how to make pro-quality drinks at home, with an emphasis on technique and balance.

📺 YouTube: The Educated Barfly

📸 Instagram: @theeducatedbarfly

🎙️ Podcast: The Good Spirits Project (YouTube only)

🌐 Website: www.thecocktailacademy.com

📸 Instagram: @welovecocktails

📱 TikTok: @welovecocktailsx

📘 Facebook: @welovecocktailsx

🎙️ Patreon: patreon.com/thecocktailacademy

📧 Email: [email protected]

🎙️ Enjoyed the episode?

Leave a review, hit follow, and share it with your crew. Want more? Join us on Patreon for bonus episodes and deep-dive "Lock-In" sessions with hospitality's best and brightest.

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In this episode, Damian sits down with the inimitable Gerry White – a true Belfast legend whose name is etched into the city’s hospitality scene. From pulling pints in White’s Tavern to creating one of Ireland’s most iconic gins... Jawbox Gin, Gerry shares the stories, the characters, and the moments that shaped his journey.

We talk bar culture, Belfast’s changing landscape, the soul of a great pub (hint: it's always the people), and how a sink inspired one of the most recognisable gin brands around.

From distilling with Echlinville to using Black Mountain heather and championing the Belfast Cut, this is an episode rich in local flavour and genuine heart. Gerry is the kind of storyteller that makes you want to pull up a stool, order a gin, and settle in.

💬 Quote of the Episode:

🎧 Listen Now:

Available on Spotify, Apple Podcasts, or wherever you get your podcasts.

🔒 Want more?

Join us on Patreon for The Lock-In – the after-hours conversation where we dig deeper with our guests. This week, Gerry gets real about the financial realities of launching a gin brand from scratch. Only on Patreon.

👉 patreon.com/thecocktailacademy

📲 Connect with The Cocktail Academy:

Instagram

TikTok

Website – www.thecocktailacademy.com

📧 Contact Damian:

For sponsorship, training, or media inquiries: [email protected]

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In this episode of The Cocktail Academy Podcast, host Damian Cole sits down with Erick Castro — bartender, bar owner, and creator of the acclaimed Bartender at Large podcast — for a wide-ranging conversation that spans decades of hospitality, creative evolution, and the fundamentals of great bartending.

From scrubbing dishes as a teenager to launching industry-leading bars like Raised by Wolves and Gilly's, Erick shares his origin story, the pivotal moments that shaped his cocktail education, and why bartending is more demanding (and rewarding) than ever before.

This episode covers:

• Erick’s journey from beer-slinging nightclubs to craft cocktail institutions
• The early books and mentors that fueled his obsession with cocktails
• Why learning the classics is still the most important skill for new bartenders
• The rise of isolated acids, slushy machines, and the role of flavor depth
• How Bartender at Large became one of the world’s most loved cocktail podcasts
• Collaboration, creativity, and why hospitality must compete with smartphones
• The importance of hobbies and real-world inspiration in avoiding burnout

Whether you're a bartender, a bar owner, or a cocktail enthusiast, this episode is packed with advice, humor, and practical wisdom from one of the most respected voices in the industry.

🔗 Connect with Erick:

Instagram: @hungrybartender

Podcast: Bartender at Large

🔗 Connect with Damian:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: thecocktailacademy

🎙️ Subscribe, review, and share with a friend who’s serious about drinks, craft, and community.

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In this episode, Damian takes us on a nostalgic, neon-lit journey through the "Dark Ages of Cocktails"—a period spanning from the 1970s to the early 2000s when bright colors, sweet mixers, and questionable balance ruled the bar.

You'll hear:

🍹 What made this era the "Dark Ages" — and why cocktail historians like David Wondrich and Dale DeGroff were not fans.

🍒 The rise (and fall) of drinks like the Midori Sour, Sex on the Beach, Appletini, and Tequila Sunrise.

🧊 How frozen drinks and slush machines became cocktail villains—and how they’re being redeemed today.

🔬 Why precision, balance, and proper technique matter—even for drinks served in hurricane glasses with plastic monkeys.

📚 Callouts to legends like Dale DeGroff, Audrey Saunders, Gaz Regan, and Dave Arnold (of Liquid Intelligence fame).

Damian also shares personal insights from when he first started mixing drinks during the tail end of this sugar-drenched era, and how the craft cocktail movement slowly clawed its way back to balance and brilliance.

Featured topics include:

• Cocktail trends from the '70s to early 2000s
• Sweet vs. balanced drinks
• How slush machines got a bad rap
• Cocktail reconstruction: Making the Amaretto Sour, Midori Sour, and others actually taste good
• Scientific cocktail batching and freezing tips
• Modern classics and how to respect your cocktail roots

Follow us for more cocktail history, technique, and drinks culture:

📸 Instagram: @welovecocktails

🎵 TikTok: @welovecocktailsx

📘 Facebook: WeLoveCocktailsx

📝 Subscribe, rate, and review – Let us know:

💥 What’s the worst cocktail you've ever had?

💡 Which forgotten drink deserves a comeback?

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