The Speakeasy

This week on The Speakeasy we celebrate episode number 100 with special guests, The Franks! Frank Falcinelli and Frank Castronovo of Frankies and Prime Meats are here with host Damon Boelte, to talk about their latest project – RES, an artist residency for chefs, where chefs from around the world can present their work,their very best work, to the audience of New York without being rushed or stressed. Located on the the historic Brooklyn waterfront, RES is about creating a place where a chef can present their work exactly how they want it to be, while exploring the city, meeting colleagues, and working on their repertoire. The Franks also talk cocktails, and how fresh ingredients make a huge difference when creating an eye-opening drink for your customers. Ever wondered who Damon’s bartending influence comes from? Learn more from the legendary Frank Castronovo and Frank Falcinelli today! Congratulations to Damon on his 100th show. This program has been sponsored by Hearst Ranch. Thanks to Brothers NYC for today’s music.

— Frank Falcinelli and Frank Castronovo on The Speakeasy

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This week on The Speakeasy, we celebrate the eve of America’s birthday by talking about barbecue, bikes, and the history of America’s food industry with Dan Lyle, owner of The Shop in Brooklyn. Together with host Damon Boelte, Dan talks about the influence of the upcoming 4th of July, tracing back its roots to the laborers of the 1800s. As a result, America continues to pride itself on the importance of a communal table, the notion of community, and simply sharing a meal with family and friends. Lastly, Dan talks about The Shop, a dual barbecue bar and motorcycle shop due to open this Summer / Early Fall, and how he strives to teach the community about growing meat within the food industry today. Tune-in to learn more about the significance of tomorrow’s holiday, and how the future of agriculture depends on how we grow and raise our food. This program has been sponsored by S. Wallace Edwards & Sons.

— Dan Lyle on The Speakeasy

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Abraham Hawkins is a bartender at Dutch Kills, in Long Island City. Today on the studio he talks with host Damon Boelte to talk about his experience, cocktails, and even motorcycles and Hawaiian shirts! Explaining how he received his training from trying his first egg white drink, to working at Little Branch, a speakeasy based in the West Village of Manhattan in New York City, Abraham talks about summer drinks, gives us some amazing daquiri recipies, and tells us his favorite drink to make (hint: it’s very simple!). Abraham also updates us on the closing of Dutch Kills, and explains to us that although the bar is closing, the future is bright for his co-workers and their team. Don’t know what a michelada is? Tune-in to learn about this great summer drink! This program has been sponsored by Hearst Ranch. Thanks to Brothers NYC for this episode’s music.

— Abraham Hawkins on The Speakeasy

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This week on The Speakeasy host Damon Boelte speaks with Justin Briggs, bartender, brand ambassador, consultant, and mixologist. Justin Briggs currently bartends at The Gin Palace and Barbes in New York City, is a Brand Ambassador at Imbue Vermouth, and often consults at James Restaurant in Brooklyn, NY. Recently, Briggs has been hard at work on various bitters, which he has had the pleasure of presenting at Cecil and Merl in his Cherry Bitters, which contains a delicate balance of bright, sour cherry notes, soft vanilla tones, and a pleasantly bitter finish. Briggs has also recently been an ambassador for Imbue Vermouth, makers of the Bittersweet Vermouth, a flagship aperitif designed to be poured simply onto rocks and sipped. Tune-in to learn more about these great products that can be stocked in your home bar today! This program has been sponsored by Hearst Ranch.

— Justin Briggs on The Speakeasy

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This week’s episode of The Speakeasy pairs us once again with Steve Schneider, bartender at West Village watering hole, Employees Only. Today he joins us to talk about the documentary film “Hey Bartender,” in which he is the main subject, and displaying an ode to the cocktail culture that has swept New York City within the past decade. He also talks about his entry into the bartending world, and offers advice to bartenders who are looking to continue working in the industry today. Lastly, Steve gives us his latest updates, including his future career plans to own future bars around the world. This program has been sponsored by Hearst Ranch. Thanks to knifeshow for the music during today’s show.

“There’s always something to do – that’s how to always stay creative.”

— Steve Schneider on The Speakeasy

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It’s time for another Cripple Creek! After two smashing nights at Lit Lounge in December of 2012, Cripple Creek is kicking off their first North American tour at Webster Hall, bringing with them their cutting edge cocktails and rock and roll stage show. Aaron Polsky, Damon Boelte, Mayur Subbarao, and Michael O’Rourke have come together to create some of the world’s most hedonistic, expressive cocktails with, in their own words, “compelling flavors that everyone can relate to”. Tune in for a special preview for the event as Damon chats with Aaron and Mayur about drinks, performance and rock & roll. This program was sponsored by Chefs Steps. Today’s break music provided courtesy of Kntrlr.

–Mayur Subbarao on The Speakeasy

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When covering beverages, it quickly becomes clear that the wine world and the cocktail/spirits world are two completely different beasts to deal with Robert Simonson, our guest today on The Speakeasy, chose the latter – and he couldn’t be happier. Tune in as he and host Damon Boelte chat about the allure of the cocktail scene, the camaraderie of bartenders and mixologists working today and some of the emerging trends in the industry. Do trends deserve to die? What is the responsibility of a journalist? Find out on an informative and relaxed episode of The Speakeasy. This program was sponsored by Fairway Market. Music provided by Eula.

“I worry about burning out good trends before they deserve to die.” [21:00]

–Robert Simonson on The Speakeasy

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As a native New Yorker, Charles Hardwick has seen how the city’s biggest juice joints have changed over the years. On this episode of The Speakeasy, Hardwick looks back with host Damon Boelte on his beginning years as a bartender. Learn what used to pass as a margarita and how the renaissance in the mixing world came to pass. What hasn’t changed is the role of the bartender. Hear what Hardwick has to say about how bartenders double as hosts and servers, and the “rules of engagement” that come with the gig. Hardwick later translated this knowledge into a career consulting for brands and used it to establish relationships with bars. Today’s program was sponsored by Hearst Ranch. The music was provided by Herbert Spliffington.

“I also noticed that guests treated the bartender which much more respect and there was a different dynamic there.” [6:47]

“At ACME, Lemon X in a big jug, that was a margarita.” [9:04]

“The drinks are an accessory to the experience.” [12:40]

“People are saying, ‘I dreamed of being a bartender’ and I’m floored by that.” [6:02]

“I’d rather someone be slightly surly, but in a witty way, but still being true to themselves, but caring about what they do like a french waiter.” [13:56]

— Charles Hardwick on The Speakeasy

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Tara Wright is the head bartender at 21 Club, the historical speakeasy located on 52nd street in New York City. During our time speaking with Tara, she explained to us the special cocktails she created inspired by the upcoming movie, The Great Gatsby and why they are representative of that time period and that movie specifically. Tara also gave us the historical backstory to the historical establishment that was opened on December 31, 1929. She tells us the creative way in which they were able to conceal the cases and cases of alcohol, using a 5,000 pound brick door and a dip switch.

–Tara Wright on The Speakeasy

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Holy GoogaMooga! Julie Reiner, owner and operator of the Clover Club and Flatiron Lounge, chats with Damon Boelte on The Speakeasy about her role as VIP Cocktail Experience coordinator of the Great GoogaMooga Festival in Brooklyn’s Prospect Park. Music, food and cocktails collide at the Great GoogaMooga. Reiner is working on bringing together the city’s biggest mixologists and with quality food (foie gras donut, anyone?). The festival features bars at specific times so listen to who’s coming and when to catch them. With the festival only a month away, hear what goes into making a festival “cocktail experience” happen from pre-batching to planning how to serve the drinks. This program was sponsored by Whole Foods Market.

“We had a ton of people last year who were cocktail people and they knew they were going to get great cocktails from the bars that were involved. It wasn’t just ‘Give me what you have’ and throw it back.” [20:08]

“Im always looking for that sweet spot that the majority of the public is going to enjoy” [24:51]

–Julie Reiner on The Speakeasy

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