Cocktails With Friends
Cocktails with Friends, hosted by restaurateur and bartender Bob Cutler of Novio's Bistro in Bangor, Maine, is focused on creating conversations over cocktails and making some great memories.
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S3 E21 Use Your Egg-Noggin
12/26/2025
S3 E21 Use Your Egg-Noggin
S3 E21 Use Your Egg-Noggin In this holiday special, Bob Cutler crashes the George Hale Ric Tyler Show with mason jars and a mission: help hosts survive the entertaining season without being trapped behind the bar. Bob introduces his ultimate holiday “cheat code”—pre-batching cocktails, especially eggnog, so hosts can spend time with family and friends instead of mixing drinks all night. He explains that time is the one gift you can’t buy, but you can give it back to yourself with smart prep. Key Topics Pre-Batching as Holiday Survival By batching eggnog and cocktails ahead of time, hosts reclaim their evenings and stay present for the moments that actually matter. Eggnog as a Living Cocktail Homemade eggnog improves with age, becoming silkier and more integrated, proving that patience can be a powerful ingredient. Hospitality Through Intention From ice choice to glassware to flavor balance, Bob frames cocktails as part of a full sensory experience—not just something to drink. Episode Index (0:00–2:53) Bob introduces the holiday “cheat code”: pre-batching cocktails so hosts aren’t stuck behind the bar. (2:53–6:43) Deep dive into homemade eggnog—ingredients, refrigeration, and why aging makes it smoother and better over time. (6:43–8:04) Cocktail one: a green eggnog Grasshopper using crème de menthe, white crème de cacao, and pebble ice in a mason jar. (8:04–10:25) Cocktail two: an eggnog espresso martini with coffee liqueur, chocolate notes, and optional tiramisu liqueur. (10:25–12:37) Ice, dilution, and hospitality philosophy—why thoughtful drinks matter as much as food, music, and atmosphere. Egg Nog (Props to Alton Brown) 4 large eggs, separated 1/3 cup plus 1 tablespoon sugar 1 pint whole milk 1 cup heavy cream 1 1/4 fluid ounces bourbon 1 1/4 fluid ounces dark rum 1 teaspoon freshly grated nutmeg Grasshopper Eggnog 2 oz eggnog .5 ounce crème de menthe .5 ounces white crème de cacao Shake with pebble ice and strain into a coupe glass (or Mason Jar!) Eggnog Espresso Martini 2 oz eggnog .5 ounces chilled espresso .5 ounces chocolate liquor Shake with pebble ice and strain into a coupe glass (or Mason Jar!)
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S3 E20 Jack Flash The Geologist Episode
12/19/2025
S3 E20 Jack Flash The Geologist Episode
S3 E20 Jack Flash The Geologist Episode Bob Cutler closes out the year by welcoming his SIX-year-old son Jack into the studio for a candid, funny, and deeply personal conversation about school, gems, birds, golf carts, lemonade stands, and big dreams—reminding listeners that the best conversations don’t need cocktails, just curiosity and love. Key Topics Curiosity as a Superpower Jack’s endless questions, love of nonfiction, and fascination with rocks, birds, and history show how curiosity shapes learning and confidence at a young age. Family, Work, and Play Intertwined From golf courses to lemonade stands, Jack’s world blends family businesses, shared experiences, and lessons about effort, kindness, and responsibility. Fatherhood and Legacy Bob reflects on the privilege of being called “Dad,” realizing that the legacy he’s building isn’t in restaurants or podcasts—but in raising thoughtful, curious humans. Episode Index (0:00–1:32) Bob introduces the episode and explains why his son Jack is the most important guest he’s ever had. (2:35–3:36) Jack shares his age, school life, love of reading, favorite teacher, and growing confidence as a kindergartener. (4:34–6:54) Hobbies galore: golf, gem collecting, arrowhead hunting, crayfish catching, and running a multi-flavor lemonade stand. (9:02–10:25) Jack talks about working the beverage cart, picking range balls, and earning money at the golf course. (12:04–14:29) Jack reveals his dream of becoming a geologist and bird watcher; Bob closes with reflection on fatherhood and gratitude.
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S3 E19 Quirky Dogs Need A Home | Kathryn Ravenscraft
12/12/2025
S3 E19 Quirky Dogs Need A Home | Kathryn Ravenscraft
S3 E19 Quirky Dogs Need A Home In this warm, whimsical, and deeply human episode, Bob Cutler sits down with Bangor Humane Society’s Kathryn Ravenscraft for a “fun-filled,” “pun-filled” chat about cocktails, laughs, and quirky rescue animals. The two touch on responsible pet ownership, generosity, and how compassion, prevention, and community support keep families—and pets—together. Key Topics 1. Quirky Animals Need the Right People Not every dog or cat -- or donkey -- fits a traditional household. Kathryn explains how no-kill shelters commit to animals with anxiety, trauma, or special needs—sometimes for years—while waiting for the right match. 2. Prevention Over Surrender The Humane Society’s food pantry and community partnerships focus on keeping animals out of shelters altogether by supporting families before crisis forces surrender. 3. Responsibility, Not Romance From emotional-support animals to holiday adoptions, the episode stresses that pets are lifelong commitments—not gifts or impulse decisions. Episode Index (0:00–2:30) Bob introduces Kathryn Ravenscraft and opens with a seasonal Grasshopper cocktail using eggnog. (6:45–10:30) Kathryn details her SIX years at Bangor Humane Society and the shelter’s renovated, odor-free, education-focused facility. (18:40–24:30) Discussion of long-term and “quirky” dogs like Mandy, and what unicorn adopters look like in real life. (33:00–40:00) The economics of rescue: adoption prep costs, fees, and why puppies and kittens require more resources. (44:30–50:30) The free pet food pantry and the philosophy of keeping pets with their families during financial hardship.
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S3 E18 Bob’s Holiday Top Ten
12/05/2025
S3 E18 Bob’s Holiday Top Ten
S3 E18 Bob’s Holiday Top Ten In this festive holiday edition of Cocktails with Friends, Bob Cutler slides up to the mic with a jolly “ho ho ho,” ready to make gift-buying easier for friends, family, and cocktail lovers alike. Bob is making a list and checking it twice then counting down his Top Ten Holiday Gifts—the items he’d give listeners if they were invited to his house for Christmas -- or the eighth night of Hanukkah. Key Topics Building the Perfect Home Bar Bob’s list breaks down the essential tools—from glassware to jiggers to ice molds—that turn a casual drinker into a confident home bartender. Flavor Enhancers & Creative Ingredients Holiday maple syrups, bitters, and cocktail decks help listeners explore new recipes, deepen flavor profiles, and add festive flair to classics. Gifts That Bring People Together Whether it’s a Novio’s gift card or a well-stocked cocktail kit, Bob focuses on gifts that create shared experiences—drinks, conversations, and celebrations. Links 10. Proper Glass Wear at https://sunburys.com/#enter 9. 8. Bitters at 7. 6. 5. 4. 3. Novio’s Bistro Gift Cards from https://noviosbistro.com/ 2. 1.
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S3 E17 Novio’s Radio | Bob’s Birthday Broadcast
11/28/2025
S3 E17 Novio’s Radio | Bob’s Birthday Broadcast
S3 E17 Novio’s Radio Bob’s Birthday Broadcast Bob Cutler celebrates his final day as a FORTY-NINE-year-old with eggnog prep tips, a year-old barrel-aged Boulevardier, and a clarified chocolate-orange Boulevardier—mixing laughter, chemistry, whiskey lore, and birthday joy live on the George Hale–Ric Tyler Show. Key Topics Aging and Transformation From eggnog that develops depth over weeks to a Boulevardier mellowed for a full year in oak, the episode explores how time, temperature, and chemistry reshape flavor, texture, and aroma. Creativity in Cocktail Building Bob breaks down how to manipulate sweetness, bitterness, and aromatic structure—using clarified milk, orange liqueur, and barrel influence—to construct both traditional and playful holiday drinks. Celebration and Connection This broadcast is as much about friendship and milestone moments as cocktails. Turning FIFTY becomes the backdrop for laughter, storytelling, and sincere appreciation for shared rituals. Episode Index (0:29–0:55) Bob opens the birthday broadcast, arriving at the station with bottles and bar gear and teasing his two-drink celebration. (2:23–3:07) Eggnog “prep season” explained—rum, cognac, bourbon, eggs, cream—and why aging transforms the drink into something silky and smooth. (5:58–7:32) First cocktail: a one-year barrel-aged Boulevardier pulled from Bob’s basement, mellowed by oak and darker in color. (9:05–10:11) Second cocktail: a chocolate-orange Boulevardier clarified with chocolate milk, leaving bright flavor and a clear appearance. (12:15–12:37) A discussion of whiskey palates—how women often detect deeper notes in rye and why Annie out-noses Bob on certain spirits.
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S3 E16 Après All Day | Tara Lindley High West Distillery
11/21/2025
S3 E16 Après All Day | Tara Lindley High West Distillery
S3 E16 Après All Day | Tara Lindley High West Distillery In this Après All Day episode, Bob Cutler and Rich Stoner warm up with pours of A Midwinter Night’s Dram—Bob with Act 9, Rich with Act 7—before welcoming Tara Lindley, High West Distillery’s Director of Sensory & New Product Development. The trip explore Tara’s journey from Napa to Park City, the art and science of rye-and-port-barrel finishing, the evolution of each Midwinter release, and the magic behind High West’s après culture, parties, cocktails, and upcoming new products. Key Topics The Art of Finishing & Blending Tara explains how Midwinter is crafted like a “whiskey vintage”—balancing ruby and tawny port barrels, evaluating every barrel by nose, and blending to create seasonal warmth, complexity, and evolving notes from jammy fruit to dark fig as it matures. High West’s Culture of Creativity From experimental single-barrel beginnings to new finishing barrels from Europe, High West embraces innovation. The brand continues expanding with cask-strength offerings, revived core whiskeys like Rendezvous and Campfire, and a renewed commitment to adventurous blending. Après Ski Identity & Community The distillery’s identity is rooted in après culture—old fashioneds after skiing, whimsical Midwinter parties, mountain-town life, and the shared joy of whiskey in cold seasons. Tara highlights how hospitality, sensory craft, and community all shape the High West experience. Episode Index (1:56–2:25) Bob welcomes listeners and Rich recaps ski-media events in NYC, including tasting the newest Act 13 of Midwinter Night’s Dram. (3:05–3:18) Tara joins the show—High West’s Director of Sensory & New Product Development. (4:03–5:30) Tara explains her path from Napa winemaking to landing at High West Distillery in Utah. (8:05–9:52) The trio take a deep dive into Midwinter’s blend: High West + MGP rye, finished in ruby/tawny port barrels with changing yearly ratios. (19:14–19:52) Tara previews new High West releases, including a cask-strength bourbon and upcoming BourRye blend.
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S3 E15 Birthday Resolutions Episode
11/14/2025
S3 E15 Birthday Resolutions Episode
S3 E15 Birthday Resolutions Episode In this special Birthday Resolutions Episode of Cocktails with Friends, Bob Cutler opens with humor and honesty, pouring a Wyoming Whiskey Buffalo Bill Cody Special Release and inviting his co-host and fitness-minded friend Rich Stoner to help him prepare for a healthier year—and an upcoming ski trip to Jackson Hole. Key Topics Resolutions with Realism Instead of extreme diets or long gym hours, the episode focuses on attainable steps—better meal timing, short workouts, and incremental progress that fits a demanding schedule. Whiskey and Wellness Wyoming Whiskey’s Buffalo Bill release serves as both a tasting highlight and a metaphor for resilience, reminding listeners that balance and enjoyment can coexist with discipline. The Value of Accountability Bob’s podcast commitment to fitness—shared with listeners—turns a friendly conversation into a motivational pact between friends and fans alike. Episode Index (1:05–2:40) Bob and Rich share pours of Wyoming Whiskey Buffalo Bill Cody Special Release, discussing Buffalo Bill’s Medal of Honor and the lore behind the label. (6:13–7:10) Bob recalls struggling with altitude in Jackson Hole and decides to improve his fitness before his next trip. (9:43–10:17) Rich introduces his background as a certified trainer and outlines the importance of winning small nutrition battles. (12:15–13:46) Quick, intense workouts beat marathon gym sessions; success is about consistency and intensity, not duration. (14:20–15:41) Rich proposes an eight-week strength and conditioning program with balanced nutrition and realistic goals for busy adults.
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S3 E14 Why Do They Do It That Way Episode
11/07/2025
S3 E14 Why Do They Do It That Way Episode
S3 E14 Why Do You Do It That Way Episode Bob Cutler celebrates ten years of Novio’s by answering guest questions about the restaurant’s rhythms—from closing Sundays to designing the prefix menu—and by explaining how wine dinners, whiskey allocations, and work-life balance all connect to a simple philosophy: serve with integrity, creativity, and heart. Key Topics Hospitality and Balance Bob’s choices—like closing Sundays and summer Saturdays—reflect a belief that hospitality starts with caring for staff as much as guests. A rested, happy team delivers a better experience. Creativity from Constraint The prefix menu and wine dinners were born from challenge. By turning limitations into opportunity, Novio’s has created signature experiences that now define its style. Ethics and Community in Business From refusing to overcharge for rare whiskey to teaching honesty in competition, Bob shows how integrity builds trust and keeps Maine’s dining culture thriving. Episode Index (3:20–4:26) Why Novio’s always closes Sundays—and even skipped Valentine’s Day—to give staff guaranteed family time and preserve quality. (5:21–6:15) Summer Saturdays off: giving the team full weekends during Maine’s best months while keeping Monday nights strong. (6:15–7:51) The origins of Novio’s wine dinners with Chef Barton Seaver and Barboursville Vineyards, and how they became part of the restaurant’s identity. (11:03–12:29) The prefix menu born from pandemic-era spacing rules—now a four-course format that enhances value and experience. (13:18–17:14) Inside the bourbon “allocation” debate: why fair pricing, open bottles, and bartender storytelling matter more than hype or resale.
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S3 E13 Every Day Is Sunday | Ken Belson
10/31/2025
S3 E13 Every Day Is Sunday | Ken Belson
S3 E13 Every Day Is Sunday | Ken Belson In this episode, Bob Cutler welcomes Ken Belson, longtime New York Times writer and author of Every Day Is Sunday, a deeply reported look into the business of the NFL. Over a Yuzu Suntory Sour and a plate of umami popcorn, they explore Belson’s journalism roots, his time living in Japan, and how his career evolved from teaching English abroad to chronicling the rise of one of America’s most powerful institutions. The conversation is equal parts newsroom war story and sports business masterclass. Key Topics The Business of the NFL Belson breaks down how a combination of TV rights, free agency, and salary caps reshaped the league in the early ’90s, transforming it into a Fortune-500-level enterprise that now defines Sunday culture in America. Storytelling and Access Through years of covering sports and global crises, Belson illustrates the power of firsthand reporting—being present for the unscripted, human side of power, whether in NFL boardrooms or disaster zones. Whiskey, Culture, and Humanity From Negronis to Japanese whiskey, Belson finds that drinks often unlock stories. His belief that “what did you drink?” can humanize any source underscores his approach to journalism—and to life. Episode Index (0:00–1:28) Bob introduces Ken Belson, New York Times writer and author of Every Day Is Sunday, and serves up a Yuzu Suntory Sour paired with umami popcorn. (5:1 2–10:38) Belson explains the book’s origins, born from a decade of unused interviews and notes from covering the NFL’s business side. (09:42–10:35) Belson describes Jerry Jones as “a unicorn,” revealing his love of Johnnie Walker Blue and his salesman charm that “could talk a dog off a meat truck.” (13:04–17:48) He recalls the 2011 Japan tsunami, finding survivors from New York, then returning to Japan to meet one of his sources and “get drunk on the New York Times dime.” (25:15–26:45) The two discuss football’s future—international growth, gambling addiction risks, and the league’s effort to preserve integrity amid massive change.
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S3 E12 The Burgundy Experience | Justin Frazell
10/24/2025
S3 E12 The Burgundy Experience | Justin Frazell
S3 E12 The Burgundy Experience In this jet-lagged, joy-filled episode, Bob Cutler returns from a whirlwind trip through Burgundy, France. He’s joined by Craft Guild Beer of Maine Brand Manager Justin Frazell to relive their week of vineyards, vintages, and very little sleep -- recalling Grand Cru tastings, Roman cellars, escargot, and French hospitality. Key Topics The Soul of Burgundy The episode captures how Burgundy blends culture, family, and craftsmanship—where even the smallest vineyards welcome guests like family, and history pours from every glass. Wine Without Walls From natural wines to family lunches, Bob and Justin highlight authenticity over pretense—celebrating those who open their homes, their cellars, and their hearts to visitors. Travel as a Toast to Life Whether it’s Barolo or Bordeaux next, the duo celebrates the idea that shared travel deepens appreciation for wine, friendship, and the art of living well. Episode Index (0:03–1:26) Bob introduces the “Burgundy Experience,” recounting jet lag, lobby bar nights, and dancing in Beaune after touring six vineyards in seven days. (2:17–3:45) Tastings in Chablis and Champagne, exploring natural no-sulfite wines and debating the myth of sulfites vs. the vacation mindset. (4:52–7:11) Vineyard highlights—Eric and Damien Foray’s family lunch and their “pull the cork” philosophy capturing Burgundy’s warmth and simplicity. (8:20–9:32) Exploring historic wine cellars once used by the French Resistance, blending world history with world-class wine. (10:41–12:55) Looking ahead to future trips in Piedmont, Bordeaux, Portugal, or Alsace; ending with a toast over a Premier Cru Pinot Noir from Beaune.
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S3 E11 Après All Day | Liz Tarry of TailGate Brewery
10/17/2025
S3 E11 Après All Day | Liz Tarry of TailGate Brewery
S3 E11 Après All Day|TailGate Brewery In this episode of Après All Day, Bob Cutler and Rich Stoner crack open a TailGate Orange Wheat and welcome Liz Tarry, sales and marketing director for TailGate Brewery to talk about the brewery’s gold-medal beers, its Lager Project craftsmanship, Nashville Sweet Tea, and founder Wes Keegan’s people-first philosophy—all proof that good beer and good company can build real community in the heart of Tennessee. Key Topics Craftsmanship and Innovation TailGate’s lineup blends creativity and precision, from citrusy Orange Wheat to its high-end Lager Project. Each beer reflects the brewery’s obsession with quality and balance over hype and shortcuts. Diversifying the Taproom Experience Beyond beer, TailGate has expanded into sweet tea, seltzers, and cold brew—meeting shifting consumer tastes while keeping its Southern roots. The taprooms serve as community hubs where families, students, and locals gather. Independent Ownership and Company Culture Founder Wes Keegan’s refusal to take outside investors lets TailGate focus on people over profit. His decision to fully cover employee healthcare and maintain a supportive, creative workplace sets a rare standard in the brewing industry. Episode Index (4:20–4:32) TailGate’s flagship Orange Wheat wins Gold at the U.S. Open Beer Championship and remains the brewery’s best-seller. (5:37–6:03) The team brews 300 unique beers each year, consistently ranking among the top ten U.S. breweries for variety. (7:28–9:22) Launch of the Lager Project—a premium, Munich-style Helles brewed with imported ingredients and poured via custom Lucre handles at partner bars. (16:40–18:39) Expansion beyond beer with Nashville Sweet Tea Co., THC seltzers, and cold brew coffee, born from pandemic-era innovation. (20:21–21:46) Founder Wes Keegan’s leadership—independent, no outside investors, paying 100% of employee healthcare, and fostering a top-ranked workplace culture.
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S3 E10 The Black Bear Hockey Episode
10/10/2025
S3 E10 The Black Bear Hockey Episode
S3 E10 The Black Bear Hockey Episode Bob Cutler and University of Maine Men’s Hockey Coach Ben Barr take a seat at Novio’s Table Eleven during Monday Night Dinner Service to talk oysters, Sazeracs, and the revival of Black Bear Hockey—digging into culture, community, and how Maine hockey’s identity continues to build around integrity, effort, and pride on and off the ice. Key Topics Culture as the Core of Recruitment Barr emphasizes that winning programs are built from within—when players love where they are, word spreads faster than any recruiter can travel. Team culture now drives success more than individual stats or hype. Balancing Tradition with Modernization Maine hockey’s renovated facilities and renewed national presence show that the program honors its legendary roots while adapting to new realities in college athletics, from NIL deals to the transfer portal. Hockey, Family, and Community in Maine Barr speaks about raising a young family in Brewer, the warmth of Maine’s people, and the unique bond between the program and the state—where hockey is more than a sport; it’s a shared identity. Episode Index (0:26–3:00) Coach Barr joins Bob live at Novio’s Bistro, reflecting on Maine’s hockey resurgence and the pride of returning to national prominence. (10:14–14:00) Bob and Ben discuss Maine’s new arena, Alfond Foundation support, and how modern facilities elevate recruiting and player experience. (20:12–25:00) Barr's Recruiting Philosophy emphasises character and culture, which now matter more than traditional scouting—and players who love the program become its best ambassadors. (40:10–46:30) NIL and transfer portals are reshaping college sports but Maine’s advantage lies in hockey’s smaller, tighter-knit competitive world. (55:00–1:03:00) Barr opens up about family life in Brewer, Maine’s fan culture, and the community’s deep connection to the Black Bear identity.
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S3 E9 The Wine Pair Episode
10/03/2025
S3 E9 The Wine Pair Episode
S3 E9 The Wine Pair Episode Bob Cutler switches from cocktails to corks, pouring a glass of Italian vino and welcoming Joe and Carmela, co-hosts of The Wine Pair Podcast. Known for their accessible style, the pair share how their show was born during the pandemic as a creative outlet and a way to explore wine together. The trio talk about interviewing winemakers, connecting with listeners, and building a community that avoids the snobbery too often tied to wine culture. Key Topics Making Wine Accessible Joe and Carmela break down barriers to wine appreciation by setting a friendly price cap and speaking in plain language. Like Bob, their humor and candor make wine less intimidating for everyday drinkers. Honest Reviews and Ratings By buying their own bottles and using a no-nonsense scale, the pair keep their opinions genuine—offering listeners a trusted shortcut in a crowded wine market. Wine as Community and Journey From winemaker interviews to bucket-list vineyard travels, they highlight wine as both a cultural exploration and a way to connect people across geography and generations. Episode Index (0:29–1:17) Bob meets Joe and Carmela, co-hosts of The Wine Pair Podcast, who built their show during the pandemic as a creative project and outlet. (5:14–5:56) Their rule: review wines under $25, buying every bottle themselves to keep reviews honest and accessible. (11:07–11:48) Bob learns Joe and Carmela refuse free bottles—preferring unbiased takes and using a clear, simple rating system from “buy it” to “pour it down the sink.” (14:15–15:40) Finding good wine means trusting importers, regions, and varietals instead of just fancy labels or scores. (18:01–19:21)The trio share fan-favorite wines, dream trips to Burgundy and New Zealand, and how unscripted banter keeps their chemistry fresh.
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S3 E8 Novio's Radio | Prescribe Me Something Good
09/26/2025
S3 E8 Novio's Radio | Prescribe Me Something Good
S3 E8 Novio’s Radio | Prescribe Me Something Good Broadcasting remotely *cough cough cough* after catching the school-season bug, Bob Cutler dials into the George Hale Ric Tyler Show on VOM and reflects on the history of “medicinal whiskey” before sharing hot toddy recipes, rum-and-maple variations, and cider or mulled wine twists—all meant to soothe when you’re feeling sick—just as so many are today. Key Topics The History of Medicinal Spirits Prohibition-era “prescriptions” of whiskey inspired the idea of cocktails as cures, tying cultural history to today’s comforting hot drinks. Comfort Drinks That Heal From hot toddies to cider and mulled wine, warm cocktails become seasonal remedies, balancing flavor with soothing effects. Wellness Meets Moderation Bob stresses hydration, honey, citrus, and responsible drinking—showing that self-care can be equal parts ritual and restraint. Episode Index (2:16–4:41) Hot toddy basics: bourbon, lemon, honey, and hot water—a classic “cure” that warms and soothes. (4:41–5:45) Variations with brandy, dark rum, or chamomile tea for deeper, relaxing flavors. (7:39–9:07) A rum-maple-cinnamon toddy—using Maine maple syrup and stirring with a cinnamon stick for spice and aroma. (9:44–10:23) Mulled wine, hot cider with rum or whiskey, and even ancho chile liqueur for sinus relief. (11:20–15:40) Final advice: moderation, hydration, add citrus or honey, and don’t ignore medical cautions when mixing with prescriptions.
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S3 E7 3 Days In Louisville | Elizabeth Sutherland
09/12/2025
S3 E7 3 Days In Louisville | Elizabeth Sutherland
S3 E7 3 Days In Louisville|Elizabeth Sutherland Host Bob Cutler sits down with Elizabeth Sutherland as she plans a three-day Louisville getaway to celebrate her anniversary—aiming to balance bourbon, great food, arts, and a little non-spirits culture. A live call with Michter’s JP McCartan adds a premium twist—“bottle your own” barrel-proof bourbon (a Kentucky-only keepsake) and a short list of top cocktail bars and whiskey libraries. Key Topics Cadence beats conquest. Treat Louisville like a tasting marathon, not a sprint: anchor one distillery per half-day, eat before you pour, and hydrate between stops. Rotate flavor profiles so your palate isn’t blown out, and plug in one culture block (Ali Center, Churchill Downs, Slugger) every afternoon to reset your senses before the evening lineup. Make a keepsake moment. Pick a single “only-here” highlight—like a bottle-your-own barrel-proof experience or a limited single-barrel pick—and plan the day around it. Snap a photo, note the proof/warehouse/barrel, and grab a matching bar pour later; that bottle becomes the weekend’s signature souvenir and an easy on-air story beat when you’re back home. Reset the flavor dial. Book one non-bourbon dinner (e.g., chef’s tasting with a wine pairing) and one cocktail bar with impeccable ice and technique to give your taste buds contrast. Aim for a lighter, citrus-forward aperitif before dinner and a stirred nightcap after; you’ll finish energized instead of overwhelmed, and the trip will feel curated—not chaotic. Episode Index (5:17) Base yourself on Whiskey Row at Hotel Distil; consider the art-filled 21C Museum Hotel and its brunch spot Proof on Main. (12:00) Pace tastings to avoid palate fatigue; start simple with the Evan Williams Bourbon Experience. (13:30) Rabbit Hole Distillery impresses with a modern space and its standout barrel-aged gin. (17:01) Michter’s Fort Nelson delivers small-batch tours, a top cocktail bar, and the unique “bottle your own” barrel-proof bourbon. (17:16) Balance bourbon with non-spirits highlights: dinner at 610 Magnolia or Mayan Café, and cultural stops like the Muhammad Ali Center, Kentucky Derby Museum, Slugger Museum, and the Frazier.
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S3 E6 Après All Day | Vail's Oktoberfest
09/05/2025
S3 E6 Après All Day | Vail's Oktoberfest
S3 E6 Après All Day | Vail's Oktoberfest This Après All Day episode takes listeners straight into the heart of Vail’s 50th (or technically 55th) Oktoberfest celebration. Hosts Bob Cutler and Rich Stoner welcome special events manager Jeremy Gross to describe how the celebration connects the town’s Bavarian-inspired heritage to modern-day mountain culture. Then event producer Brian Nolan pulls back the curtain on what it takes to stage the event—42,000 pints of Stiegl, refrigerated trucks, and teams hauling -- and sometimes bowling -- kegs across town. Key Topics Bavarian Tradition Meets Rocky Mountain Culture Vail’s Oktoberfest blends European heritage with Colorado mountain life, celebrating food, beer, and music while honoring the 10th Mountain Division veterans and Bavarian entrepreneurs who shaped the town. The Scale and Logistics of Celebration Behind the fun is serious planning: sourcing and moving 400 kegs of beer, designing commemorative Steins, and coordinating events for 55,000 visitors across two weekends. A Year-Round Destination, Not Just Ski Season Jeremy Gross highlights how Vail thrives in every season, with concerts, art festivals, and outdoor adventures ensuring Oktoberfest is just one of many reasons to visit. Episode Index (2:01) Mountain Mixer results: A.J. Anderson wins with a cocktail that evolves as its flavored ice melts. (6:17) Jeremy Gross details Vail’s Oktoberfest—two weekends of music, food, Stein contests, and Bavarian traditions. (10:57) The festival’s roots trace back to Vail’s founding by 10th Mountain Division veterans and Bavarian immigrants. (16:01) Brian Nolan reveals the logistics—400 kegs of Stiegl, refrigerated trucks, and hauling 42,000 pints across town. (22:04) Keg bowling and live music (including Grammy-nominated Alex Meixner) headline the can’t-miss festival attractions.
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S3 E5 Schoodic Institute’s Lisa Frazell
08/29/2025
S3 E5 Schoodic Institute’s Lisa Frazell
S3 E5 Schoodic Institute’s Lisa Frazell This episode takes listeners to Maine’s Schoodic Peninsula, where host Bob Cutler sits down with Lisa Frazell to spotlight the work of the Schoodic Institute, a nonprofit scientific partner of Acadia National Park. Lisa explains that while many confuse the institute with schooner boats, its mission is rooted in environmental research, restoration, and education that helps sustain the park for future generations. Key Topics Science in Action for Acadia’s Future The Schoodic Institute restores trails, summits, and marshes impacted by millions of visitors and climate shifts, experimenting with plants and methods that will endure for decades. Their work ensures that Acadia remains resilient in the face of environmental pressures. Training the Next Generation of Conservationists Through internships, fellowships, and immersive programs, Schoodic gives students and young professionals critical on-the-ground experience. This prepares the next wave of scientists and educators to tackle global environmental challenges. Community, Culture, and Climate Conversations From visitor engagement in Winter Harbor to public lectures on climate change, the Institute bridges science and community life. By connecting everyday people to research, they make conservation relevant and actionable for all. Episode Index (3:31) Schoodic Institute explained: a nonprofit partner to Acadia National Park, focused on research and science. (5:31) Three pillars: restoration of summits/salt marshes, sustainable research like rockweed harvesting, and education for students and early-career scientists. (10:04) Schoodic Education Adventure brings middle schoolers—sometimes seeing the ocean for the first time—into hands-on park science. (14:03) The Institute employs about 25 staff year-round, swelling to 100 in summer, funded through federal grants, philanthropy, and contracts with Acadia. (17:13) Public engagement: visitor center, lecture series, and programs on climate change, like the upcoming “Don’t Fence Us In” forest panel.
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S3 E4 Novio's Radio | Uncomfortable Vendor Comments
08/22/2025
S3 E4 Novio's Radio | Uncomfortable Vendor Comments
S3 E4 Novio’s Radio | Uncomfortable Vendor Comments This episode of Cocktails with Friends takes a sharp turn from lighthearted mixology into deeply personal territory. Bob Cutler opens up about an anti-Semitic remark from a vendor rep, the lack of immediate accountability from the company, and the personal toll it’s taken on him and his family, reminding listeners that bigotry in any form demands serious response and reflection. Key Topics The Personal Impact of Prejudice Bob’s story illustrates how discrimination isn’t just offensive—it cuts into personal identity, family pride, and professional trust. His choice to abstain from drinking underscores the seriousness of the emotional weight he carried. Corporate Responsibility and Accountability The episode raises tough questions about how businesses respond to discrimination. A simple rep reassignment without visible consequences feels inadequate, highlighting the gap between apologies and real accountability. Owning Identity in Public and Business Life Bob speaks openly about being Jewish, reflecting on when and how he highlights that identity in his business branding. The episode underscores the ongoing challenge of embracing heritage while navigating a society where prejudice can still surface. Episode Index (2:10) Bob explains why he avoids drinking when angry—alcohol amplifies moods, and this situation has remained top-of-mind for two weeks. (3:39) The conflict escalated when a vendor accused his wife Annie of dishonesty and then made an anti-Semitic remark toward Bob. (5:34) Bob shares his pride in being Jewish, even if not always practicing, and his shock at hearing “don’t use the Jew card on me.” (6:53) He points out how anti-Semitism often isn’t taken as seriously as racism or homophobia, with fewer immediate repercussions. (15:01) After meeting with Pine State’s CEO, Bob gets an apology and a new rep but no clear policy answers, leaving him questioning accountability.
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S3 E3 Après All Day | Park City's Mountain Mixer
08/15/2025
S3 E3 Après All Day | Park City's Mountain Mixer
S3 E3 Après All Day | Mountain Mixer In this episode of Après All Day, Bob and Rich head to Park City—at least in spirit—for the inaugural Mountain Mixer cocktail contest. The event brings together the top ten cocktails from a month-long, undercover judging process, culminating in a high-energy showdown at Deer Valley’s Silver Lake Lodge on August 21. Bob and Rich welcome Executive Director Ginger Wicks of the Park City Area Restaurant Association, plus, two finalists - Leeham Bridgham from High West Distillery and Megs Miller from The Brass Tag. Key Topics 1. Transforming a Contest for Transparency After last year’s online cocktail contest was compromised by hacking, the Park City Area Restaurant Association reinvented the format. By bringing the Mountain Mixer live, with impartial, high-profile judges and a real-time audience vote, the event now offers credibility, excitement, and a dynamic, in-person experience that supports local bars and restaurants. 2. A Culinary Community that Works Together Ginger Wicks emphasizes Park City’s rare spirit of collaboration, where competing restaurants help one another by sharing staffing resources and promoting the collective dining scene. This cooperation strengthens the area’s culinary reputation and helps both visitors and locals enjoy a richer variety of experiences year-round. 3. The Artistry and Performance of Mixology In Mountain Mixer, taste is only half the battle—showmanship counts too. From the storytelling behind the drink to stage presence, bartenders must connect with both judges and audience. Finalists like Leeham and Megs illustrate how creativity, seasonal inspiration, and personal flair come together to create memorable cocktails and moments. Episode Index (3:32) Mountain Mixer format: Ten finalists face expert judges and live audience scoring in a performance-driven cocktail showdown. (7:54) Park City’s collaborative culinary community: Restaurants work together, even sharing staff to keep the scene strong. (9:16) Live finale details: Music, food, and a stage where mixologists present their cocktails to Michelin-star and James Beard-level judges. (17:52) Seasonal creativity: Competitors tailor cocktails to seasonality, from dark, spirit-forward drinks to light, refreshing sours. (26:10) Personal style: Leeham and Meggs share their post-shift favorites, behind-the-scenes process, and approach to showmanship.
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S3 E2 Dr. Michael Ross
08/08/2025
S3 E2 Dr. Michael Ross
S3 E2 Dr. Michael Ross This episode of Cocktails with Friends dives deep into modern fatherhood with Dr. Michael Ross, a pediatrician and longtime friend of host Bob Cutler. The two explore the evolving role of dads, not as know-it-alls, but as coaches learning alongside their kids. From navigating healthcare and screen time to managing interests and emotions, Bob and Mike reflect on lessons they've learned and how they're still figuring it out—sometimes over whiskey. Key Topics 1. Coaching vs. Commanding in Parenting Dr. Mike Ross frames parenting as a form of coaching—rooted not in authority, but in experience, patience, and shared discovery. Rather than issuing commands, he emphasizes offering guidance, listening, and allowing children to make choices and mistakes. This approach fosters trust, resilience, and emotional maturity, helping kids become more independent and self-aware over time. 2. Encouraging Individuality in Children The conversation highlights how important it is for parents to let kids follow their own paths—even when those paths differ dramatically from parental passions. Dr. Ross shares how one of his children embraced theater while the other became a competitive bodybuilder, pushing him to recognize and celebrate individuality. Supporting kids as they explore different identities helps them feel seen, accepted, and empowered to pursue their own dreams. 3. Resilience Through Participation and Setbacks Bob and Mike discuss the importance of letting kids follow through on commitments—even when they’re struggling or disinterested. Whether it’s seeing a sports season through to the end or dusting off after a fall, children build confidence and resilience by learning that setbacks are part of growth. Rather than rushing to fix things, parents can teach grit by standing back and supporting their kids’ efforts to recover and try again. Episode Index (2:43) Parenting as coaching: Dr. Ross explains that parenting isn’t about control, it’s about experience-based guidance and mutual learning. (5:06) Supporting individual interests: Mike discusses how his sons' very different passions—music vs. bodybuilding—shaped his understanding of support without pressure. (10:03) Weather and screen time: The two reflect on the challenge of keeping kids engaged outdoors in Maine’s long winters while balancing healthy screen use. (20:14) Handling injuries: Mike emphasizes the importance of modeling calm behavior when children get hurt, allowing them to build resilience. (23:21) Ask for help: Bob closes with a reminder that fathers should lean on their community and fellow dads for guidance, resources, and encouragement.
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S3 E1 Novio's Radio | Wyoming Whiskey For Acadia
08/01/2025
S3 E1 Novio's Radio | Wyoming Whiskey For Acadia
S3 E1 Novio’s Radio | Wyoming Loves Acadia In this Novio’s Radio episode of Cocktails with Friends, Bob Cutler introduces George Hale and Ric Tyler to a special limited-edition bottle from Wyoming Whiskey that honors Acadia National Park. For the first time, the brand is recognizing a national park outside Wyoming—and they chose Acadia. Bob also explains where and why Novio’s acquires such clear ice. Plus, listeners also get a deep tasting breakdown of the 98-proof bourbon, offering notes of orange, almond, cherry, honey, vanilla, espresso, and chocolate. Key Topics Whiskey for Conservation – Bob details how the Wyoming Whiskey liquor release is helping raise funds for Acadia National Park projects. The Science of Ice – Why the clear, slow-melting cubes Novio’s acquires for patrons matter for taste and dilution. How to Taste Whiskey – Bob offers tasting tips, a flavor breakdown, and what “smooth” really means. Episode Index 0:00 – Wyoming Whiskey honors Acadia with a special edition bottle, supporting Friends of Acadia for the first time ever. 1:17 – Cutler explains the science of using large, clear ice cubes from Knickerbocker Ice in cocktails and whiskey pours. 3:21 – He defends adding ice to whiskey, calling it a personal preference that brings out hidden notes like honey and vanilla. 6:43 – The whiskey will be available statewide at Maine’s state agency liquor stores, and proceeds will support trail repair, shuttle services, and worker housing in Acadia. 9:33 – Tasting notes include orange, almond, cherry, honey, vanilla, espresso, and chocolate—a layered, complex profile at 98 proof
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S2 E52 Season 2 Retrospective | What A Long Strange Year It's Been
07/25/2025
S2 E52 Season 2 Retrospective | What A Long Strange Year It's Been
S2 E52 What A Long Strange Year Bob Cutler raises a Boulevardier and wraps up Season 2 with a reflective, funny, and heartfelt best-of episode featuring favorite moments and standout guests. He reflects on a year of head trauma, vermouth memories, fairway wisdom, popes and piercings, and bread-fueled dreams—tying it all together with cocktails, community, and a deep love for stories that can fill a glass. Key Topics The Evolving Language of Injury and Care Through conversations with researchers and clinicians, Bob explores how the words we use—like “head trauma” versus “concussion”—shape how seriously we treat physical and emotional healing. Crafting Community Through Food, Drink, and Storytelling From Annie’s launching Sunburys to Tate’s expression through fashion, this episode celebrates how people use everyday passions to build connection and joy. Bringing Humor and Humanity to Every Glass Whether joking about goats with a priest or exploring the craft of vermouth, Bob shows that cocktails aren’t the point—they’re just the starting pour for great conversation. Episode Index 0:26 – Bob with a toast and then revisits a concussion conversation with Jess Riccardi. 4:15 – Italian winemaker Sarah Vezza recalls her grandmother's vermouth ritual. 6:39 – Rob Jarvis joins for a walk-and-talk about golf’s inclusive evolution and the joy of family play. 10:04 – Paul Culina shares how “Next Goal Wins” became a beer and a men's league mantra. 12:21 – Bob remembers the hilarious papal predictions and South Park takes with Father Bill Labbe
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S2 E51 Devin Lueddeke Friends of Acadia
07/18/2025
S2 E51 Devin Lueddeke Friends of Acadia
S2 E49 Devin Lueddeke of Friends of Acadia Bob Cutler chats with Devin Lueddeke of Friends of Acadia about preserving Maine’s national treasure that is Acadia National Park and celebrates the launch of a limited-release Wyoming Whiskey benefiting Acadia. Bob and Devin touch on ways everyday folks can support Acadia’s future with volunteer work, membership, and soon -- a good pour of Wyoming Whiskey. Key Topics Acadia’s Unique Legacy Unlike most parks carved from federal land, Acadia was built on private donations and local stewardship—making it a deeply personal and community-driven national park. Sustaining the Park Through Volunteerism & Innovation Friends of Acadia supports the park with trail maintenance, youth education, and ecosystem protection, while also addressing post-pandemic crowding and parking challenges. Whiskey with a Cause: The Acadia Release A special edition of Wyoming Whiskey celebrates the park and donates proceeds back to Friends of Acadia, blending national pride with local impact—one bottle at a time. Episode Index 1:31 – Devin describes Friends of Acadia’s downtown Bar Harbor HQ and love for local flavor. 2:44 – The park’s origin as privately donated land sets it apart from other national parks. 6:22 – Friends of Acadia’s four pillars include trails, education, Wild Acadia, and visitor experience. 8:23 – Wyoming Whiskey’s Acadia bottle hits shelves in Maine with proceeds benefiting the park. 11:14 – The whiskey features Hunter’s Head on the label and tasting notes of almond, cherry, and spice.
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S2 E50 Après All Day | If Après Is The Vibe, High Camp Is The Vessel
07/11/2025
S2 E50 Après All Day | If Après Is The Vibe, High Camp Is The Vessel
S2 E50 If Après Is The Vibe, High Camp Is The Vessel Bob and Rich head to new heights—literally and metaphorically—in this episode of Après All Day as they explore the story behind High Camp Flasks, a brand built on the idea that adventure and quality cocktails go hand-in-hand. Co-founders Nic Barisone joins the conversation to talk about how their backcountry skiing experiences inspired them to redesign the traditional flask into something more communal, functional, and elevated. Key Topics Designing Gear for the Après Life High Camp Flasks was born out of a desire for durable, beautiful gear that lets people toast the end of an adventure without compromising quality or connection. Community and Sharing on the Summit With its detachable tumblers and shareable ethos, High Camp celebrates the joy of raising a glass with friends in even the most remote places. Elevating the Everyday Adventure From mountaintop margaritas to campsite old fashioneds, High Camp’s story reminds listeners that you don’t need a fancy bar to enjoy a meaningful drink—you just need a good flask and a great view. Episode Index 0:58 – Bob and Rich introduce themselves and the story behind High Camp’s origin in the Sierra backcountry. 4:45 – Bob and Rich geek out over the Highball Shaker and how it levels up outdoor mixology. 9:37 – Nic Barison joins the discussions of the philosophy of “elevated minimalism” in design and drink culture. Rich’s dog make a cameo. 16:00 – Sharing a drink with a view is a core part of the brand’s mission—hence the detachable tumblers. 21:30 – Dream après moments include pow days, summit sips, and well-earned whiskey in the woods.
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S2 E49 Independence Day
07/04/2025
S2 E49 Independence Day
S2 E49 Independence Day Bob Cutler delivers solo wisdom for the Fourth of July, sharing hydration hacks, pre-batch cocktail tips, and comedic warnings to keep friends (yes, Curtis, Chris, and Dano, Bob is looking at you!) upright and ready for the fireworks instead of snoozing after early-morning whiskey pours. Key Topics Hydration as a Holiday Strategy Bob emphasizes the importance of alternating water with cocktails to survive long party days, keep your spouse happy, and make it to the evening fireworks. Smart Cocktail Prepping for Barbecue Days Pre-batching lemonade-based cocktails ensures consistent pours, reduces midday “free-pour sloppiness,” and lets you focus on grilling and storytelling. Drink Choice for Longevity and Enjoyment Bob recommends using 80-proof whiskeys or lighter spirits for holiday drinking to avoid burnout before the main event—and to preserve your dignity.. Episode Index 0:53 – Bob intros himself humorously as guest and host in this solo holiday episode. 2:37 – He previews upcoming season 3 guests and on-the-road recordings, including Meghan Markle. 3:42 – The “one water, one cocktail” strategy is explained to keep you hydrated and marriage intact. 4:42 – Lemonade-based cocktail builds are highlighted for easy batching and day drinking. 6:40 – He warns against switching drinks mid-day to avoid passing out before fireworks.
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S2 E48 Novio's Radio | Dr. David Cloutier "Hydrofoiled"
06/27/2025
S2 E48 Novio's Radio | Dr. David Cloutier "Hydrofoiled"
S2 E48 Novio’s Radio | Hydrofoiled Bob Cutler returns to the George Hale Ric Tyler Show for a summer-themed installment of Cocktails with Friends, featuring special guest Dr. David Cloutier of the Veazie Vet Clinic. Bob mixes a mocktail for George, explains the concept of a highball, and crafts a new concoction that earns its name on-air: “Hydrofoiled”, inspired by Dr. Cloutier’s early morning adventure on Pushaw Lake! Key Topics The Art of the Highball Bob demystifies the highball—a drink that’s easy to build, low in alcohol, and ideal for long afternoons on the deck or by the grill. Mocktails Matter With non-drinkers in mind, Bob serves up a flavorful alcohol-free Paloma, showing that complex flavor doesn’t require booze. Naming the Cocktail: Hydrofoiled A spontaneous mix becomes a signature drink, with a name tied to Dr. Cloutier’s morning lake session and a nod to the drink’s light, buoyant finish. Episode Index 0:51 – Bob introduces Dr. Cloutier and breaks down the beauty of highballs—easy, light, and seasonal. 1:53 – The crew enjoys a non-alcoholic Paloma made with hibiscus and rose water from Colorado. 6:02 – A whiskey highball featuring Old Fitzgerald Bottled in Bond bourbon is served and praised. 9:00 – Bob mixes an on-the-fly cocktail using bourbon, Aperol, grapefruit, and club soda—earning the name “Hydrofoiled.” 12:32 – Listeners ask: “What is Aperol?” Bob explains it as a red Italian bitter and essential entry-level Amaro.
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S2 E47 Fashion Design Student Tate Clough
06/20/2025
S2 E47 Fashion Design Student Tate Clough
S2 E47 Tate Clough In this episode, host Bob Cutler sits down with Tate Clough, the youngest guest to appear on Cocktails with Friends—a 21-year-old fashion design student, kitchen team member at Birdies, and aspiring model. Their conversation blends deep respect with light-hearted banter, exploring how Tate’s calm, competent energy in the kitchen is matched by bold creativity in fashion. From cleaning up the back of house to sketching hundreds of designs for class, Tate brings thoughtfulness and ambition to every setting. Key Topics Fashion as Identity and Empowerment Tate views clothing as a way to show the world who he is—mixing confidence, creativity, and comfort into a personal expression that breaks from Maine’s rural fashion norms. The Future of Sustainable Design From upcycled fabrics to locally sourced materials, Tate’s vision for fashion includes eco-consciousness and community-driven aesthetics, inspired by real-world experience and classroom training. Modeling, Mentorship, and Maine Roots Despite modeling opportunities and big-city aspirations, Tate stays grounded through his work at Birdies and the mentorship of supportive family, professors, and now even Bob Cutler himself. Episode Index 1:04 – Tate reflects on joining the Birdies kitchen and how a smooth team dynamic makes the work flow. 4:00 – His Instagram handle (@Tate with 9 A’s) reflects his personality and love for fashion. 6:21 – Tate explains how fashion became a personal expression and why "look good, feel good" is a daily mantra. 10:34 – He walks through the design process from sketching hundreds of looks to building a full line concept. 19:03 – Bob and Tate agree: no tie is sometimes the right tie, especially if you want to feel like yourself.
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S2 E46 Après All Day | Father's Day w/Feet Banks
06/13/2025
S2 E46 Après All Day | Father's Day w/Feet Banks
S2 E46 Après All Day | Father’s Day This special Father’s Day episode of Après All Day is a hilarious and heartfelt tribute to dads who just want good food, a stiff drink, and a chance to kick back. With guest Feet Banks from Canada, hosts Bob and Rich explore how fathers operate, celebrate, and sometimes survive—with laughter, storytelling, and plenty of spirited suggestions. Key Topics Celebrating Fatherhood Through Après This episode honors the spirit of Father’s Day not with neckties or overplanning, but with small joys: smoky cocktails, backyard grilling, and unapologetic relaxation. Parenting Stories That Hit Home Bob, Rich and Feet trade war stories and wisdom from the front lines of fatherhood, from driving all weekend for sports tournaments to dodging teenage moods and iPhones. Après Culture as Everyday Ritual Whether it’s camping off-grid or grilling with your kids after bedtime, they show how après isn’t just for mountains—it's a mindset for winding down and showing up. Episode Index 1:15 – Rich breaks down his DIY smoked Bloody Mary mix and dream of a Camp Chef smoker episode. 10:43 – Bob shares the real Father's Day dream: pancakes, bacon, and just THREE holes of golf with his boys. 20:10 – Feet Banks joins from Canada and lays out his perfect Father's Day plan: camping, grilling, and tequila by the river. 44:11 – Bob and Rich swap ideas for kid-made cocktails, like watermelon lemonade with rhubarb gin or bourbon. 55:42 – The crew closes by reminding listeners that après is about slowing down, celebrating, and being with the people who matter most.
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S2 EXTRA | Cocktails With Friends Introducing The "Après All Day" Podcast
06/11/2025
S2 EXTRA | Cocktails With Friends Introducing The "Après All Day" Podcast
Introducing The "Après All Day" Podcast In this special preview, Bob Cutler teams up with Rich Stoner—founder of All About Après—to launch a new spin-off of Cocktails with Friends celebrating the après lifestyle beyond the slopes. The two recount how their friendship began at a whiskey anniversary party in Jackson Hole, and how their mutual appreciation for post-adventure relaxation sparked this new series. Their core idea? Après isn’t just for skiing anymore. Whether it’s after a surf session, a beach day, a hike, mowing the lawn, or making pizzas after work, they believe the celebration of the day’s effort should happen every day. With that in mind, Après All Day aims to expand the concept to anyone, anywhere, who enjoys winding down with friends, flavor, and a toast to life’s little victories. Future episodes will follow a consistent format, including cocktail talk, story-sharing, guest interviews, and “last call” tips. With an open invitation to mixologists, mountain lovers, and laid-back legends from all walks of life, Bob and Rich are setting the table for a podcast that's light-hearted, fast-paced, and always celebratory—starting with a Father's Day special.
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S2 E45 Bols Master Distiller Monique ten Kortenaar
06/06/2025
S2 E45 Bols Master Distiller Monique ten Kortenaar
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 production, but also research, innovation, and collaboration with the R&D team to continually refine and evolve Bols’ world-renowned liqueurs. Creating a Modern Blue Curaçao with Depth The development of Bols Blue 1575 highlights a deliberate move toward complexity, with added botanicals like cardamom and a touch of Jamaican rum bringing warmth and sophistication to a traditionally sweet category. Women in Distilling Leadership As the first female Master Distiller at Bols, Monique’s journey reflects both her expertise and the broader shift in the spirits industry toward recognizing and empowering talented women in roles once dominated by men. Episode Index 1:08 – Monique explains her role as Master Distiller and how she became the first woman in that position at Bols. 3:40 – She reveals how Bols Blue 1575 builds on the original blue curaçao with botanicals like cardamom and Jamaican rum. 6:53 – The innovation process is a team effort, not a solo act—collaboration is key to developing new liqueurs. 8:14 – The recipe and design for the 1575 bottle took roughly a year and a half to complete. 10:27 – Monique prefers orange-based liqueurs like triple sec or the new blue for their versatility in cocktails.
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