S2 E26 Cocktails With Friends Hotline | Green Chartreuse
Release Date: 01/24/2025
S2 E45 Bols Master Distiller Monique ten Kortenaar
Cocktails With Friends
S2 E45 Bols Master Distiller Monique Bob Cutler interviews Monique ten Kortenaar, the Master Distiller at Lucas Bols, about the creation of Bols Blue 1575—a new liqueur celebrating the brand’s FOUR HUNDRED FIFTY-YEAR legacy. Developed over more than a year, this limited-edition update to their popular blue curaçao adds depth with botanicals and Jamaican rum. The episode explores Monique’s journey, her cocktail preferences, and the role Bols plays in shaping cocktail culture across the globe. Key Topics The Craft of Distilling at Bols Monique shares how her role involves not just...
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S2 E44 Novio's Radio | Begin The Gin
Cocktails With Friends
S2 E44 Novio’s Radio | Begin The Gin In this on-air special of Cocktails With Friends, Bob Cutler tells the story behind his collaboration with Blue Barren Distillery to craft a rhubarb gin liqueur inspired by a drink he fell in love with in London. From development to distribution, he walks listeners through the journey of bringing the flavor to Maine—and serves up delicious cocktail demos live on the radio, including a rhubarb lemonade and a Negroni remix. Key Topics Great drinks often start with great stories—Bob’s rhubarb gin journey proves that a memory can inspire a whole product...
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S2 E43 Paul Culina | Icing Your Boo Boo
Cocktails With Friends
S2 E43 Paul Culina | Icing Your Boo Boo Bob Cutler sits down with his longtime friend Paul Culina, UMaine’s veteran athletic trainer, to talk about three decades of college hockey, the evolution of student-athletes, and what it means to stay rooted in a place like Orono. They discuss NIL, draft dynamics, facility upgrades, and the grit it takes for Maine hockey to compete nationally. They also toast Culina’s brewed-in-Maine IPA, Next Goal Wins, and reflect on life, loyalty, and legendary locker room stories. Key Topics Longevity matters – Culina’s THIRTY-YEAR career shows the value of...
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S2 E42 Cocktails With Friends Hotline | Pot-pourri Edition
Cocktails With Friends
S2 E42 Hotline Pot-pourri In this “Hotline Pot-pourri” edition, Bob Cutler tells of the technical mishap that almost derailed his Mangy Moose episode, fields a listener question about expanding Apres culture beyond skiing, and candidly explains why he doesn’t serve CBD or THC cocktails—despite their popularity and legality in Maine—citing safety and simplicity as guiding values at Novio’s and Birdies. Key Topics Adventures In Podcasting Bob recounts how a major technical mistake in Jackson Hole left only one microphone recording. With no usable track of his own voice, he and his...
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S2 E41 Forgive Me, Father Bill!
Cocktails With Friends
S2 E41 Forgive Me, Father Bill Father Bill Labbe, a longtime friend of host Bob Cutler, joins this heartfelt and hilarious episode of Cocktails with Friends. Their friendship began in 2012 with a disagreement over student-athlete schedules and Sunday Mass, and has since grown into a bond grounded in mutual respect, candid conversation, and plenty of good-natured ribbing. Father Bill reflects on his calling to the priesthood, his journey through seminary, and the unique spiritual and emotional support he provides to others. Key Topics True Confessions: The Real Purpose of Confession ...
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S2 E40 Novio's Radio | Daiquiri Inquiry
Cocktails With Friends
S2 E40 RADIO Daiquiri Inquiry Bob Cutler of Novio’s Bistro teaches listeners how to make a fresh strawberry daiquiri and a creative strawberry-rhubarb daiquiri during a fun, spring-themed episode of Cocktails with Friends on the George Hale Ric Tyler Show. He explains the classic daiquiri build, how to modify recipes with different spirits, and emphasizes that making simple syrup at home is easy. Bob shares his love for “pink drinks,” laughs with George about prom memories and gin fizzes, and invites listeners to celebrate the Kentucky Derby Watch Party at Birdie’s at Bangor...
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S2 E39 Abe Furth & Chip’s Pineapple Fascination
Cocktails With Friends
S2 E39 Abe Furth & Chip’s Pineapple Fascination Abe Furth of Orono Brewing joins Bob Cutler to talk about Wild Maine’s new pineapple seltzer, how après ski and après golf share the same spirit, and why their seltzers—vodka-based, unsweetened, and Maine-made—have exploded in popularity. With the new flavor set to launch at Birdies and beyond, they celebrate collaboration, local pride, and products that help summer go down easy. Key Topics The Business of Fun – Creating a crushable, social beverage that fits ski season, golf season, and every occasion in between. Seltzer...
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S2 E38 Cocktails With Friends Hotline | Batching & Shoulder Season Sippers
Cocktails With Friends
S2 E38 Hotline | Batching & Shoulder Season Sippers In this Hotline Edition, Bob breaks down how to batch cocktails like a pro using the classic 2-1-2 formula and gives three easy summer batch options: the Manhattan, Negroni, and Boulevardier. He walks listeners through how to pre-dilute, store, and serve. From stout-and-bourbon espresso martinis to mezcal split-base margaritas and springtime gin drinks with ginger beer, the episode is packed with flavorful ways to plan ahead, simplify hosting, and stretch beyond your cocktail comfort zone. Key Topics Batching Techniques –...
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S2 E37 Teddy Collins of Kiki On The River & Habibi
Cocktails With Friends
S2 E37 Teddy Collins Teddy Collins, beverage director at Miami’s Habibi and Kiki on the River, joins Bob Cutler to talk about his journey from barback to cocktail curator. He reveals his signature builds, including the Moroccan Margarita and a jasmine daiquiri served in a Moroccan bowl on a flying carpet coaster, and emphasizes a love of balanced builds, unique vessels, and immersive guest experiences. Teddy’s cocktails are driven by cultural storytelling, seasonal flavor, and hospitality know-how—with the Miami sunshine and international vibes front and center. Key Topics Cocktail...
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S2 E36 Novio’s Radio | How Do You Spell Daquiri?
Cocktails With Friends
S2 E36 How Do You Spell Daiquiri? Bob Cutler stirs up conversation—and two types of whiskey—on the George Hale Ric Tyler Show on VOM, trading his promised topic of daiquiris for a spirited lesson on toasted, finished, and flavored whiskeys. Bob shares Michter’s Toasted Barrel Bourbon and a maple-infused bourbon from Preservation Distillery to explain how barrel treatments and additives change a whiskey’s profile. Bob vowed to return and properly celebrate daiquiri season. Key Topics Toasted vs. Flavored Whiskey – What the labels really mean and how they affect flavor and aging. ...
info_outlineS2 E26 Hotline | Green Chartreuse
Bob Cutler dives into the world of Green Chartreuse cocktails, sharing five recipes that highlight its complex herbal profile. He explains how to mix the Naked and Famous, Industry Sour, Last Word, and Closing Argument, emphasizing balance, shaking techniques, and spirit substitutions. Bob encourages listeners to experiment with their home bars and keep it simple while making impressive drinks.
Key Topics
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Green Chartreuse in Cocktails – How its unique herbal profile complements both citrus and spirit-forward drinks.
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Mixing Techniques – The importance of shaking vs. stirring, dry shakes for egg whites, and dilution control.
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Building a Versatile Home Bar – Selecting spirits that work across multiple cocktails while keeping extra bottles to a minimum.
Episode Index
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(00:58) – The Naked and Famous: A four-ingredient equal-parts cocktail featuring mezcal, Aperol, lime, and Green Chartreuse, shaken and served in a coupe glass.
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(04:45) – The Industry Sour: A Green Chartreuse and Fernet Branca cocktail with egg white, lime juice, and simple syrup, shaken dry first for texture.
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(08:50) – The Last Word: The most famous Green Chartreuse cocktail, dating to 1916, made with gin, maraschino liqueur, lime, and Green Chartreuse.
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(11:40) – The Closing Argument: A smoky variation of The Last Word, swapping gin for mezcal but keeping the equal-parts balance.
- (14:25) – Experimentation and home bar advice: Bob encourages listeners to tweak recipes by substituting spirits and playing with citrus, making cocktails of their own.