Cocktails With Friends
Cocktails with Friends hosted by restaurateur and bartender Bob Cutler of Novio's Bistro in Bangor, ME. is focused on creating conversations over cocktails and making some great memories. This podcast is part of the Bourbon Lens Podcast Family.
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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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S2 E44 Novio's Radio | Begin The Gin
05/30/2025
S2 E44 Novio's Radio | Begin The Gin
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 line. Classic cocktails evolve—small tweaks like ingredient ratios or botanical choices can make timeless drinks feel brand new. Community makes cocktails special—from sourcing local rhubarb to sharing drinks on-air with friends, this episode is a toast to collaboration. Episode Index (0:00) Bob kicks off the show with a rhubarb gin in hand, explaining how a honeymoon drink in London inspired years of searching—and now, creating—a local version in Maine. (2:59) He describes how rhubarb syrup was added after distillation to balance flavor without bitterness, turning the spirit into a “liqueur” rather than a straight gin. (4:18) A QR code on the bottle links to cocktail recipes—ideal for drinkers who want guidance without pulling out their phones during dinner. (6:04) Bob demos a rhubarb-forward twist on the Negroni, using Doladira (a Milan-made bitter with rhubarb) to complement the gin. (8:21) The first 50 cases of the new spirit sold out quickly—now it's stocked statewide, from Bangor to Southern Maine and into the County.
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S2 E43 Paul Culina | Icing Your Boo Boo
05/23/2025
S2 E43 Paul Culina | Icing Your Boo Boo
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 consistency, loyalty, and growing with the athletes you serve. Adaptation is key – From NCAA sanctions to NIL policies, Maine’s hockey culture has endured by evolving without losing its core identity. The power of local ties – Whether it’s a home-brewed beer or mentoring a walk-on goalie, true community happens through shared experience and heart. Episode Index (4:57) Culina recalls arriving at UMaine in 1995 just as the hockey program was under investigation, surviving major NCAA sanctions, and carrying the “us vs. the world” spirit. (9:02) He explains how NIL and the hockey draft structure challenge Maine’s recruiting, with players being drafted by birth year and often starting college at age TWENTY-ONE. (14:14) The UMaine hockey culture values older, blue-collar players who’ve taken longer roads—often giving them extra drive and a chip on their shoulder. (21:23) Culina describes how his men’s league brewed its own beer, Next Goal Wins, with Black Bear Brewing—now available statewide. (25:37) Bob closes with a moving tribute, calling Culina the kind of person “you want your boys to grow up to be,” honoring his impact on generations of athletes.
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S2 E42 Cocktails With Friends Hotline | Pot-pourri Edition
05/16/2025
S2 E42 Cocktails With Friends Hotline | Pot-pourri Edition
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 producer reconstructed the episode from memory and transcription. It became a showcase of podcast resilience and production creativity. Apres Culture as a Year-Round Mindset Listeners resonated with the idea that Apres isn’t just for skiing. Bob builds on that, pointing to the celebratory nature of golf outings and community events as new frontiers for Apres vibes. With partnerships like WildMane and branding elements like “Chip,” this mindset is expanding into warmer months. Ethical Concerns Around Cannabis in Hospitality Despite the legal standing of CBD and THC drinks in Maine, Bob takes a cautious approach. As a bar and beverage licensee, he feels uncomfortable serving these products due to unknown interactions with alcohol and public perception. His decision to abstain reflects his emphasis on safety and simplicity for staff and guests alike. Episode Index [01:30] The Mangy Moose episode was nearly lost due to a recording mishap—only Kat’s mic worked. Bob’s producer recreated the episode using transcripts and overdubs. [04:10] Bob praises the Apres culture and hints at future events or collaborations celebrating “Apres Everywhere,” including summer golf vibes with Chip the pineapple. [06:00] A listener asks about cannabis cocktails—Bob admits he’s never used THC and shares concerns about combining it with alcohol, even though it's legal. [07:15] Birdies legally could sell CBD cocktails, but Bob and the team opted out, worried about reactions and responsibility in public settings. [09:00] Bob supports adult choice when it comes to infused drinks but doesn’t want his staff to manage unpredictable situations involving substances they can’t fully control.
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S2 E41 Forgive Me, Father Bill!
05/09/2025
S2 E41 Forgive Me, Father Bill!
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 Confession isn’t a ritual for quick forgiveness — it’s a space for people to speak what’s been weighing on them. Father Bill describes how saying something aloud removes its power, allowing people to heal. His approach is pastoral, not transactional, encouraging both grace and growth. Friendship Across Differences Bob and Father Bill show how two people — a priest and a Jewish bartender — can develop a genuine friendship built on humor, honesty, and deep respect. Their playful jabs and serious conversations demonstrate the power of connection beyond labels or beliefs. Faith, Mental Health & Emotional Honesty Father Bill emphasizes that faith isn’t a replacement for therapy, and he often refers people to professional counselors. His goal is to support holistic well-being — emotionally, spiritually, and mentally — by recognizing his role as one part of a larger care system. Episode Index [5:50] Father Bill didn’t always want to be a priest — he used to skip church, hit Krispy Kreme, and grab a bulletin to fool his mom. [11:35] Confession isn’t a shortcut to forgiveness — it’s about release, healing, and shedding the shame that keeps people stuck. [17:40] “The puck’s in the net.” A former UMaine goalie gave Father Bill a metaphor he uses often in confession: don’t dwell on the past — prepare for what’s next. [21:05] A bizarre moment in the confessional involved a woman claiming affairs with royalty and the Kennedys — and Father Bill thought he might get shot. [43:40] The episode wraps with Father Bill and Bob reaffirming their friendship — and joking about missing invitations, Jewish guilt, and their shared love of sarcasm.
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S2 E40 Novio's Radio | Daiquiri Inquiry
05/02/2025
S2 E40 Novio's Radio | Daiquiri Inquiry
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 Muni! Key Topics The Versatility of the Classic Daiquiri Build - A classic daiquiri is a launchpad for endless creativity. Bob shows how swapping out spirits, syrups, or fruits can quickly turn one drink into dozens. Mastering this basic build gives home bartenders the confidence to experiment and have fun. The Importance of Using Fresh Ingredients - Fresh ingredients make cocktails shine. Bob stresses that fresh-squeezed citrus and homemade simple syrup always taste better than store-bought versions. A few extra minutes of prep delivers huge flavor payoffs. Having Fun and Being Creative Behind the Bar - Cocktail-making should be fun, not stressful. Bob’s playful approach reminds listeners to stay relaxed, try new ideas, and enjoy the process. The best cocktails come from creativity and a good attitude. Episode Index [00:00-02:30]: Bob introduces the build of a classic daiquiri — ONE AND A HALF ounces of spirit, THREE-QUARTERS ounce of citrus, THREE-QUARTERS ounce of sugar — using Courtney’s homemade strawberry syrup. [03:00-06:00]: Bob creates a second cocktail, a strawberry-rhubarb daiquiri, using farmer's gin, Giffard strawberry liqueur, and Doladira rhubarb amaro. [06:00-08:00]: Bob explains cocktail modifications — swapping spirits like gin to tequila creates a margarita-like drink, and changing citrus changes the vibe. [08:00-09:30]: Bob stresses that homemade simple syrup is easy, cheap, and way better than bottled syrups for home bartenders. [09:30-End (~11:00)]: Bob and George joke about pink drinks, share memories like ordering gin fizzes at prom, promote the Kentucky Derby party, and remind listeners to check out Cocktails with Friends.
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S2 E39 Abe Furth & Chip’s Pineapple Fascination
04/25/2025
S2 E39 Abe Furth & Chip’s Pineapple Fascination
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 Strategy – Why vodka-based, unsweetened seltzers with natural flavors work—and how Wild Maine found its voice and audience. Local Roots & Branding – From Wyman’s blueberries to golf-course launches and the cartoon charisma of “Chip,” it’s all about Maine-made joy. Episode Index (1:05) Bob and Abe toast with spring whiskey cocktails and strawberry puree, discussing crushable drinks and classic builds. (6:40) The journey from Woodman’s to Orono Brewing Company, and why squeezing fresh juices changed Orono’s cocktail game in 2005. (13:30) Wild Maine’s rise: how seltzers became a third of the business and why they’re made with vodka, no sweeteners, and real Maine water. (22:00) Launching pineapple Wild Maine at Sugarloaf’s Reggae Fest and previewing a new summer golf version featuring Chip the golf ball. (37:50) Bob and Abe reflect on learning golf as adults, how it mimics the joy of skiing, and why golf with friends (and seltzer) makes every day a win
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S2 E38 Cocktails With Friends Hotline | Batching & Shoulder Season Sippers
04/18/2025
S2 E38 Cocktails With Friends Hotline | Batching & Shoulder Season Sippers
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 – Pre-portion, dilute, and store cocktails for streamlined service. Flavor Expansion – Moving from bourbon to mezcal and gin using split bases. Seasonal Sippers – Spring-leaning cocktails featuring berries, ginger beer, and fresh citrus. Episode Index (0:50) Batching 101: Use the 2-1-2 recipe and add 20% water for proper dilution. (2:10) Recommended batchable cocktails: Manhattan, Negroni, and Boulevardier. (3:55) Stout + bourbon = a knockout espresso martini with chocolate or tiramisu liqueur. (5:15) Mezcal–bourbon split margarita and gin daiquiri offer new routes for whiskey lovers. (7:00) Shoulder season sippers: bourbon or tequila + berries + ginger beer = mud season magic.
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S2 E37 Teddy Collins of Kiki On The River & Habibi
04/11/2025
S2 E37 Teddy Collins of Kiki On The River & Habibi
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 Builds with a Story – From jasmine daiquiris to fat-washed bourbons, Teddy crafts drinks that reflect memory, place, and flavor. Visual and Aromatic Engagement – Vessels matter: Moroccan bowls, fish glasses, and flying carpet coasters turn drinks into moments. The Mentor Mindset – Teddy’s focus on balance, teaching foundational technique, and passing along passion to new bartenders fuels Miami’s cocktail culture. Episode Index [06:00] Teddy shares his backstory—from Rhode Island to South Beach nightlife—and how working his way up from a barback shaped his perspective on service and showmanship. [09:00] The Moroccan Margarita tops the list at Habibi, with other cocktails reflecting local and global influences, including pistachio orgeat and jasmine daiquiris. [13:00] Teddy’s builds follow a 2-¾-¾ citrus-sugar-spirit balance; he emphasizes adapting ratios based on spirit profiles and liqueur sweetness. [15:00] Miami’s spring flavors feature fresh herbs, tropical fruits, and collaborations with chefs, allowing the bar menu to evolve with culinary inspiration. [26:00] His ultimate goal: make each drink a story, elevate the guest experience, and pass on knowledge to the next generation of bartenders.
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S2 E36 Novio’s Radio | How Do You Spell Daquiri?
04/04/2025
S2 E36 Novio’s Radio | How Do You Spell Daquiri?
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. The Anatomy of a Daiquiri – Even though it wasn’t made, Bob explained the three-part daiquiri build. Responsible Drinking Culture – Bob’s personal philosophy on alcohol, including why he skips St. Patrick’s Day. Episode Index [-02:30] Daiquiri Detour Bob introduces the “daiquiri” episode, only to quickly pivot into whiskey talk based on customer confusion. [~5:00] Toasted He pours Michter’s Toasted Barrel Bourbon, explaining the difference between toasting and charring barrels. [~13:00] Finished Bob shifts to Preservation Distillery’s maple-finished bourbon, describing how it blends natural syrup with high-proof whiskey. [~18:00] Taste Testing A live tasting reveals the warmth and complexity of both whiskeys—delighting Rick and Andy. [~22:00] Spelling Lesson Bob spells “Daiquiri” aloud, promises to make it next episode, and promotes the Cocktails with Friends Hotline.
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S2 E35 Maine Secretary of State Shenna Bellows
03/28/2025
S2 E35 Maine Secretary of State Shenna Bellows
S2 E35 Madam Secretary Bob Cutler welcomes Maine Secretary of State Shenna Bellows to the Bistro for a convo about Real ID, the switch from Maine’s Chickadee to the Pine Tree license plate, and America’s upcoming 250th birthday celebrations. Bellows provides insight into Maine’s stance on privacy, the regulation of vanity plates, and the importance of bipartisan community efforts. They discuss Paul Revere’s ride, Maine’s role in early American history, and a new cocktail featuring local ingredients that could officially represent the state! Key Topics Maine’s Real ID Transition and License Plate Changes and the impact of federal regulations and how Maine is adapting. Historical Commemorations and Maine’s Role in American History, including Paul Revere’s ride to Benedict Arnold’s march and how Maine’s rich past plays into its present. Crafting the Ultimate Maine Cocktail: Exploring how local flavors can define what Bob think should be Maine’s official drink. Episode Index [00:02:30] – Real ID and Maine’s Resistance Bellows explains Maine’s historical opposition to Real ID due to privacy concerns, how federal pressure led to compliance, and what Mainers need to do before the May deadline. [00:10:45] – Taming Naughty License Plates Maine is retiring the chickadee plate, replacing it with a pine tree version, and enforcing stricter vanity plate regulations, sparking mixed reactions among residents. [00:20:10] – Paul Revere and America’s 250th Birthday Statehouses nationwide will commemorate Paul Revere’s ride by lighting two lanterns on April 18th, tying Maine into the broader national celebration. [00:32:15] – The Power of Community and Bipartisanship Bellows and Bob discuss how Mainers work together beyond party lines, emphasizing shared goals like education, infrastructure, and local business support. [00:40:50] – Creating Maine’s Signature Cocktail Bob and Bellows brainstorm a drink that captures Maine’s essence, considering ingredients like Blue Baron gin, Wyman’s blueberry syrup, and fresh lemon juice.
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S2 E34 Cocktails With Friends Hotline | Capri Pants, Golf & Women's Whiskey
03/21/2025
S2 E34 Cocktails With Friends Hotline | Capri Pants, Golf & Women's Whiskey
S2 E34 Hotline | Capris Pants, Golf & Women’s Whiskey Bob Cutler takes on listener questions in this Cocktails with Friends Hotline episode, covering the coming Spring and seasonal Old Fashioned variations, the May 5th reopening of Birdies at Bangor Muni, and upcoming women-focused whiskey events at the Bistro. Bob reassures one caller that spirit-forward drinks can stay in the mix year-round with small tweaks -- no matter what you’re wearing for pants, Birdies' Derby Party on May 3rd, and teases an April Scotch tasting at Novios! Key Topics Seasonal Cocktails – Adapting heavy-spirited drinks for warmer weather without sacrificing flavor. Birdies' Return – New menu, big events, and why Bangor’s golf bar is the place to be. Whiskey for Women – Encouraging women to explore whiskey through fun, educational events. Episode Index [00:45] – Old Fashioned for Spring? Bob says no need to switch to flowery drinks—just tweak your recipe with wheated bourbon or fruit liqueurs. [04:30] – Birdies Returns! The golf course bar reopens May 5th with a Derby Party on May 3rd, featuring margaritas on draft and new craft beer. [08:15] – Women & Whiskey Events: Novio’s launches monthly whiskey tastings for women, covering Scotch, Japanese, and American whiskey. [10:50] – Bartending Pet Peeves: Bob playfully criticizes the return of Capri-length cut-offs and defends spirit-forward spring cocktails. [14:20] – Hotline Reminder: Listeners can call 207-814-0177 with cocktail questions for future episodes.
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S2 E33 Aidan Merritt | Coast Brewing Cocktail Creations
03/14/2025
S2 E33 Aidan Merritt | Coast Brewing Cocktail Creations
S2 E33 Coast Brewing Cocktail Creations In this episode of Cocktails with Friends, Bob Cutler calls (and wakes up) Aidan Merritt, the creative force behind the cocktail program at Coast Brewing in Charleston, South Carolina. Aidan shakes the sleep from his eyes to share his philosophy on crafting high-quality, affordable cocktails in a brewery setting, highlighting his seasonal menu, thoughtful spirit selection, and weekly $8 “Sunday Funday” experimental drink. Bob raves about the brewery’s welcoming atmosphere and Aidan’s ability to blend craft beer culture with top-tier mixology. The episode wraps up with an invitation to visit Charleston and experience Coast Brewing’s balanced approach to both beer and cocktails. Key Topics Balancing Beer & Cocktails in a Brewery – How Aidan integrates high-quality cocktails into a traditionally beer-focused environment. Seasonal & Experimental Cocktails – The impact of changing menus and the creative freedom behind Sunday Funday specials. Cocktail Accessibility & Pricing – The philosophy of keeping cocktails reasonably priced while maintaining quality. Episode Index (00:45) – Aidan Merritt, bartender at Coast Brewing, is redefining what a brewery bar can offer by crafting top-tier cocktails at accessible prices. (06:20) – The Sunday Funday cocktail special allows Aidan to experiment with new flavors, offering a unique $8 drink each week. (13:05) – Coast Brewing successfully integrates a full cocktail program alongside its craft beer, attracting both beer lovers and cocktail enthusiasts. (22:40) – Aidan prioritizes affordability and availability when selecting base spirits, choosing Old Grand-Dad for bourbon and Lunazul for tequila. (35:10) – Bob encourages listeners to visit Charleston and experience Aidan’s cocktails firsthand, praising Coast Brewing for offering something for everyone.
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S2 E32 Novio’s Radio | You Can Ring My Bell
03/07/2025
S2 E32 Novio’s Radio | You Can Ring My Bell
S2 E32 Novio’s Radio | Ring My Bell Bob Cutler shakes things up on Cocktails with Friends by introducing the Bell Shaker, a handbell-shaped Prohibition-era cocktail shaker, and using it to craft a Passion Fruit Daiquiri. He discusses cocktail trends, including the Paper Plane as 2025’s Drink of the Year and the Espresso Martini craze possibly linked to Sabrina Carpenter’s hit song. Bob also helps break down the top 10 most popular cocktails in the U.S., with Margaritas taking the top spot. Bob encourages listeners to experiment with different base spirits, calls for future Paper Plane mixing in the studio, and invites listeners to call the Cocktails with Friends Hotline for drink-related questions. Key Topics The Bell Shaker: A throwback to Prohibition-era mixology with a unique design. Cocktail Trends: Why the Espresso Martini peaked in 2024 and what’s next with the Paper Plane. Top 10 Cocktails in the U.S.: Breaking down the most popular drinks and what makes them iconic. Episode Index (0:45) – The Bell Shaker: A Prohibition-Era Inspired Bar Tool A cocktail shaker shaped like a handbell, both functional and decorative. Shakes and strains through the handle, making it a unique conversation starter. (3:30) – Mixing the Passion Fruit Daiquiri Ingredients: Dominican rum, Passoã passion fruit liqueur, simple syrup, lime juice. Shaken, not stirred—served in a coupe glass (or a plastic cup, if necessary). (10:12) – Cocktail Trends & The Paper Plane The Espresso Martini dominated 2024, fueled by pop culture references. The Paper Plane is forecasted as 2025’s “it” cocktail—equal parts bourbon, Aperol, Amaro Nonino, and lemon juice. (16:40) – The Top 10 Best-Selling Cocktails in the U.S. Margaritas reign supreme, followed by Martinis, Mojitos, and Old Fashioneds. Negronis, Daiquiris, and Bloody Marys also make the list.
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S2 E31 Ain't No Party Like A Moose Party!
02/28/2025
S2 E31 Ain't No Party Like A Moose Party!
S2 E31 Ain’t No Party Like A Moose Party! Bob Cutler sits down at the Mangy Moose in Jackson Hole with events coordinator Kat Gentleman to talk about the bar’s rich history, its legendary après-ski scene, and how locals and tourists seamlessly mix in Jackson. They explore trends in the cocktail world, from mezcal’s rise to the Paper Plane’s projected dominance in 2025, and discuss how Jackson’s service industry shifts between summer and winter seasons. Kat shares insights on hosting events, why Wyoming whiskey is a top seller, and how the Mangy Moose continues to attract skiers, celebrities, and industry insiders alike. Key Topics The Après-Ski Culture of Jackson Hole: Why locals and tourists share the same experiences at the Mangy Moose. Cocktail Trends in 2025: Mezcal’s growth, NA options, and why the Paper Plane is poised to take over the industry. Jackson’s Hospitality Scene: How restaurant and bar workers navigate seasonal shifts and find long-term success in the industry. Episode Index (1:00) – The Mangy Moose: A Legendary Après-Ski Bar: Founded in 1967, the Mangy Moose is a must-visit for tourists and a favorite of locals, blending both seamlessly. (6:45) – Wyoming Whiskey & Cocktail Trends: Wyoming Whiskey’s signature sage note comes from wild sage growing near the distillery. The Paper Plane is forecasted as 2025’s cocktail of the year, while mezcal and NA options are on the rise. (14:38) – Jackson’s Hospitality Industry: A Seasonal Hustle: Many workers chase either ski season or summer tourism, switching jobs or locations depending on the time of year. (22:00) – Celebrity Sightings at the Mangy Moose: Stars like Rob Lowe, Nikki Sixx, and Reese Witherspoon frequent the Mangy Moose, but in Jackson, they’re treated just like everyone else. (28:07) – Hosting Events at the Mangy Moose : From cocktail competitions to bachelor parties and corporate gatherings, Kat ensures every event is unforgettable.
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S2 E30 Cocktails With Friends Hotline | 2025 Trends
02/21/2025
S2 E30 Cocktails With Friends Hotline | 2025 Trends
S2 E30 Hotline | 2025 Trends Bob Cutler answers a hotline question about what cocktails will trend in 2025, pointing to the Paper Plane as the likely cocktail of the year due to its consistent recipe and balance. While Espresso Martinis remain popular, bartenders are experimenting with mezcal and bourbon twists to keep them fresh. Beyond that, Bob highlights the growing influence of miso-infused cocktails, tea-based drinks, and the continued rise of mezcal, reflecting broader shifts in drinking habits. The key takeaway? Watch grocery store trends for clues to cocktail culture shifts, and support your favorite drinks, bars, and brands with positive word-of-mouth and reviews. Key Topics The Decline of Creamy Cocktails & Espresso Martini Evolution: Why bartenders are pushing for new variations. The Paper Plane’s Rise as the Cocktail of the Year: What makes it so balanced, easy to replicate, and universally enjoyable. What’s Next in Cocktail Culture: The rise of miso, tea-based drinks, mezcal, and shifting industry trends. Episode Index (0:57) – Espresso Martinis Are Evolving: While still popular, variations using mezcal and bourbon are emerging as bartenders innovate to keep the drink fresh. (1:41) – The Paper Plane Will Dominate 2025: This equal-parts whiskey cocktail (bourbon, lemon juice, Aperol, Amaro Nonino) is projected as the next major trend. (9:45) – Miso and Tea-Based Cocktails Are on the Rise: Expect to see miso-infused drinks and tea-based cocktails (both hot and cold) as new flavor profiles enter the mainstream. (10:47) – Mezcal is the Next Big Spirit: As whiskey trends slightly down, mezcal and tequila continue their rapid rise, bringing more smoky and complex cocktails into the spotlight. (20:37) – Cocktail Trends Follow Grocery Store Trends: As tea grows in popularity as a consumer product, expect tea-based cocktails to flourish in bars.
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S2 E29 Justin Frazell | Is The Sky Really Falling?
02/14/2025
S2 E29 Justin Frazell | Is The Sky Really Falling?
S2 E29 Is The Sky Really Falling? Bob Cutler and Justin Frezell dive into the changing landscape of Maine’s craft beverage and restaurant industry, tackling everything from bar closures to shifting drinking habits and the impact of the economy on local businesses. They discuss how breweries are struggling to maintain momentum, how younger drinkers are spending more on premium products but consuming less overall, and why restaurants are seeing smaller group reservations. The key takeaway? Support what you love—whether it's your local wine shop, craft brewery, or favorite bar. Positive word-of-mouth and online reviews matter and can help keep businesses thriving. Key Topics Why Maine’s Restaurant & Bar Scene is Shrinking: A breakdown of economic pressures, shifting demographics, and consumer behavior impacting the industry. Craft Beer’s Challenges in 2025: How saturation, competition, and changing consumer preferences are reshaping Maine’s once-thriving craft beer scene. The Role of Customer Support & Advocacy: Why leaving positive reviews, recommending businesses, and word-of-mouth marketing are crucial for survival in today’s industry. Episode Index (1:00) – The Struggles of the Industry: Restaurants and bars are closing at a rapid rate, with Facebook comment sections full of blame—but the reality is far more complex. (9:20) – Maine’s Brewery Boom is Slowing: The state once had the most breweries per capita, but now overexpansion, changing drinking habits, and market saturation are taking a toll. (10:47) – The Rise of Selective Drinking: Younger generations drink less but spend more on premium options, driving demand for high-quality wines, spirits, and cocktails. (17:08) – The Power of Shared Experiences: People don’t remember a soda they had, but they remember a great bottle of wine shared over a memorable dinner with friends. (25:30) – Advocacy Keeps Businesses Alive: If you love a bar, restaurant, or brand, talk about it! Positive reviews and word-of-mouth help keep these businesses thriving in an increasingly tough market.
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S2 E28 Novio's Radio Oh Captain! My Captain!
02/07/2025
S2 E28 Novio's Radio Oh Captain! My Captain!
S2 E28 Radio | Oh Captain! My Captain! Bob Cutler joins George Hale & Ric Tyler with guest Captain Jim Settele to explore non-alcoholic and low-ABV cocktails. Bob introduces a tequila-alternative margarita and discusses how non-alcoholic spirits are gaining popularity for those looking to moderate their drinking. Jim, initially skeptical, is convinced by the depth of flavor, while George—known for his hesitant tastings—declares it “not bad.” The conversation dives into the importance of dilution, the art of balanced mixology, and creative ways to use non-alcoholic spirits without losing complexity. Key Topics The Evolution of Non-Alcoholic Spirits: How brands like Clean Co. are reshaping the industry with full-flavored, booze-free alternatives. How to Craft a Perfect Low-ABV Cocktail: Bob’s method of blending real and alternative spirits to reduce alcohol content while maintaining complexity. Why Presentation Matters in Non-Alcoholic Drinks: From glassware choice to aroma impact, Bob explains why a great mocktail is more than just juice in a cup. Episode Index (2:00) – The Rise of Non-Alcoholic Cocktails: Bob introduces the growing trend of zero-proof bars and how non-alcoholic spirits are changing the cocktail game. (3:41) – Tequila-Alternative Margarita: Bob demos a low-ABV margarita, blending tequila alternative, Mike’s Hot Honey, and lemon juice for a flavorful twist. (6:45) – Balancing Alcohol & Flavor: Jim and George debate the appeal of non-alcoholic drinks, with Bob demonstrating how small amounts of real spirits enhance alternative cocktails. (10:46) – The Art of Mocktails & Dilution: The team discusses ice selection, glassware, and presentation—crucial for making non-alcoholic drinks feel like the real thing. (14:02) – Reinventing the Old Fashioned: Bob shares tips for crafting a low-ABV old fashioned using non-alcoholic whiskey, rye, and craft bitters for a richer experience.
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S2 E27 Can We Call It Sunbury's | Annie Cutler
01/31/2025
S2 E27 Can We Call It Sunbury's | Annie Cutler
S2 E27 Can We Call It Sunbury’s? Bob Cutler interviews his wife, Annie, about Sunburys, her new specialty shop in Bangor, Maine, set to replace Bangor Wine and Cheese. Sunbury's will offer carefully curated wines, barware, kitchen essentials, and gourmet foods, filling a long-missing niche in the community. Annie envisions Sunburys as an inviting, everyday space with top-tier products at various price points, plus a fourth-floor tasting room for events. Bob praises her dedication and the partnerships she’s building, calling Sunburys a perfect addition to Bangor’s local business scene. Key Topics The Evolution of Sunburys: How the new shop transforms Bangor Wine and Cheese into a broader specialty space for wine, kitchenware, and gourmet food. The Importance of High-Quality Tools: Sunburys will offer professional-grade barware and cookware, ensuring customers buy durable, well-designed products. Community & Local Partnerships: Annie’s focus on collaborating with Maine vendors, restaurants, and businesses to elevate Bangor’s food and beverage scene. Episode Index (02:25) – The Vision for Sunburys: Annie’s lifelong dream of creating a specialty store with high-quality wine, food, and kitchenware comes to life in downtown Bangor. (06:43) – Store Layout & Offerings: A curated wine selection, professional barware, specialty foods, and a strong emphasis on quality products for home cooks and professionals. (12:20) – The Name ‘Sunburys’ & Bangor’s Drunken History: A local tale of how Bangor was almost named Sunbury, but a drunk reverend accidentally renamed it. (18:45) – Fourth-Floor Tasting Room & Events: Plans for wine tastings, cocktail classes, and cooking workshops, making Sunburys more than just a retail space. (24:30) – A Proud Husband’s Perspective: Bob applauds Annie for taking the leap, calling Sunburys a missing piece in Bangor’s retail scene that will serve the community well.
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S2 E26 Cocktails With Friends Hotline | Green Chartreuse
01/24/2025
S2 E26 Cocktails With Friends Hotline | Green Chartreuse
S2 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 Green Chartreuse in Cocktails – How its unique herbal profile complements both citrus and spirit-forward drinks. Mixing Techniques – The importance of shaking vs. stirring, dry shakes for egg whites, and dilution control. Building a Versatile Home Bar – Selecting spirits that work across multiple cocktails while keeping extra bottles to a minimum. Episode Index (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. (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. (08:50) – The Last Word: The most famous Green Chartreuse cocktail, dating to 1916, made with gin, maraschino liqueur, lime, and Green Chartreuse. (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.
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S2 E25 I'm Just Here For the Party | Rich Stoner of All About Après
01/17/2025
S2 E25 I'm Just Here For the Party | Rich Stoner of All About Après
S2 E25 I’m Just Here For The Party Rich Stoner, founder of All About Après, joins Bob Culter to discuss the vibrant après-ski culture, sharing his favorite bars, foods, and cocktails while highlighting the camaraderie that defines the experience. From Cousins Bar at Mount Snow to French après traditions in Chamonix, Rich paints a picture of ski towns buzzing with energy, great music, and creative food and drinks. Key Topics The essentials of après-ski culture: Atmosphere, food, and signature cocktails. Rich’s favorite ski bars and mountains, including top U.S. spots and upcoming European adventures. The evolution of après-ski trends, from Bavarian pretzels to high-end cocktails and unique mountain experiences. Episode Index (1:57) - The origin of All About Après: Born during car rides to Vermont, the brand celebrates the food, drinks, and culture surrounding skiing. (5:16) - When does après-ski start? For Rich, it begins whenever the ski day ends—sometimes as early as 10:30 AM on bad weather days. (9:03) - What makes a great après bar: A mix of energy, vibrant bartenders, live music, and creative food menus. (14:02) - Signature drinks: Bloody Marys, margaritas, and creative cocktails like those at High West Distillery in Park City. (16:46) - Upcoming trip to Chamonix: Rich shares excitement for skiing in France and indulging in fondue, raclette, and chartreuse.
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