· This week we talk to Joe Raya, owner of the Gin Joint in Charleston, South Carolina. He & his wife also make delicious syrups for bartenders called Tippleman’s. There are 6 varieties and they are all awesome:
o Burnt Sugar
o Island Orxata
o Falernum
o Ginger Honey
o Lemon Oleo Saccharum
o Barrel Smoked Maple
· Its Bartender Journey Podcast # 129 !
· First lets do a cocktail of the week! Its a Bourbon/Maple Old Fashioned using the Tippleman’s Barrel Smoked Maple syrup. The syrup is made using barrels from Willett Distillery. I used about ½ oz. I happened to have a lovely bottle of Willet Pot Still Reserve Bourbon, so I figured lets use that in our Old Fashioned! It’s a pretty incredible Bourbon and it’s tempting to just drink it neat or with one ice cube, but I used it anyway -- 2 oz of Willet Bourbon in my quite decedent Old Fashioned. I used Basement Bitters from Tuttletown distillery. These are the guys that make the great Hudson Whiskey among other things and their bitters are great!
· If you don’t have any Tippleman’s syrups yet, consider ordering some at tipplemans.com. But meanwhile, try experimenting with a good quality maple syrup in your old fashioned. Grade B is what is recommended for using in cocktails. You might consider mixing it with a little hot water to make it easier to mix into your cocktail. And if you don’t have the Basement Bitters, try substituting other aromatic bitters – Angostura is of course an awesome choice and widely available, but perhaps try experimenting with a few other brands too!
· To make an Old Fashioned – mix the sugar (or syrup in this case) with the bitters in the bottom of your Old Fashioned or rocks glass. Add the whiskey and some ice – ideally one big hand-cut ice cube and a twist. Usually it would be an orange twist in an Old Fashioned, especially if it were a Rye Old Fashioned, but I used lemon in this case. A little extra citrus “zing” from the limon goes better with the Bourbon and maple flavors.
· Book of the week is Its All About The Guest by Steve Difillippo.
· The subtitle of this book is Exceeding Expectations in Busines and in Life The Davio’s Way.
· Steve is a great businessman. In his book he has lots of great lessons for us, including: “every decision you make: is this going to make things better for the guest?”
· There will always be demanding guests who are ready to get upset about nothing. They will require a lot of attention, but you can’t let that distract you from the other guests.
· Figure out how much it costs to make what you are selling, otherwise you may be loosing money without even knowing it.
· Its not just WHAT you do, its how people PERCEIVE what you do.
· Our Toast this week: ‘tis better to spend money like there's no tomorrow than to spend tonight like there's no money!
Philip Duff - Director of Education for Tales Of The Cocktail
Real Talk from Bartender Journey
Tales of the Cocktail 2.0
Speedrack - All Female Bartending Competition
The Classic Daiquiri
Bartender Craig Schiedlo plus Filibuster Distillery
Meehan's Bartender Manual
Kuma Turmeric Liqueur, Plus Reimagining the G&T
Live From Bar Institute with Josh Davis and Friends
Save the World with Paper Straws
Wine Knowledge for Bartenders with Monika Elling
Bartender Enrico Gonzato from Dandelyan: World's Best Cocktail Bar 2017
Washington D.C. Bar Scene and Drambuie Cocktail Competition
NY Rye Week
Burlesque with Rosie151 plus Fruit Garnishes
Security In Your Bar In Dangerous Times. Love for Las Vegas.
Cocktail Culture - New Haven CT Edition.
Tasting Whiskey with Lew Bryson
Hospitality, plus More from Tales of the Cocktail 2017
Warren Bobrow, Mezcal: At Suite Silenceo & House of Elyx
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