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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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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S2 E24 Novio's Radio | Consistency Matters
01/10/2025
S2 E24 Novio's Radio | Consistency Matters
S2 E24 Novio’s Radio | Consistency Matters In this lively episode, Bob Cutler kicks off the new year with a spirited on-air discussion on cocktails, New Year's resolutions, and his philosophy of perseverance, inspired by words from Command Sergeant Major William A. Cutler. Bob introduces a revamped version of the classic Boulevardier cocktail, featuring equal parts bourbon, Cynar (an Italian artichoke bitter), and yellow Chartreuse, a rare French liqueur made by monks. Throughout the episode, he shares insights on mixing techniques, the importance of ice quality, and ideal pairings for his cocktail creation. Bob’s “God Hates Quitters” Boulevardier Ingredients: 1 oz Bourbon (high-proof preferred) 1 oz Cynar (Italian artichoke bitter) 1 oz Yellow Chartreuse Instructions: Combine all ingredients in a mixing tin with ice. Stir until the tin feels cold to the touch. Strain into a glass over a large, clear ice cube. Enjoy neat—no garnish required! Key Insights: Cocktail Philosophy: Equal parts cocktails like the Boulevardier are approachable, balanced, and adaptable. Mixing Tips: Stir spirit-forward cocktails to preserve their clarity and texture; shake only if the recipe includes fat or citrus. Ingredient Insight: Yellow Chartreuse brings honeyed, saffron notes, while Cynar offers herbal bitterness with a subtle sweetness. Ice Matters: Clear ice prevents flavor contamination and slows dilution, elevating the cocktail experience. Pairing Perfection: Pair the Modern Boulevardier with hearty dishes like lamb lollipops, acorn squash soup, or charcuterie with bacon jam. Episode Index (02:31) - Equal Portions Explained Bob introduces the concept of equal portions in cocktails and explores classics like the Negroni, Boulevardier, and Paper Plane. (03:06) - Spotlight on Courtney Bob praises Novio’s head bartender Courtney, her expertise, and her love for disc golf, adding warmth and camaraderie. (04:02) - Cocktail Creation: Modern Boulevardier Detailed steps and insights into crafting Bob's updated Boulevardier featuring bourbon, Cynar, and yellow Chartreuse. (05:06) - Yellow Chartreuse Insights A deep dive into the rare French liqueur, its origins, and production secrets guarded by three monks. (07:05) - Ice Matters Bob discusses the importance of using clear ice for enhancing flavor and slowing dilution. (08:38) - Flavor Profile Breakdown Bob takes a sip and describes the cocktail’s taste: herbal bitterness from Cynar, sweetness from Chartreuse, and woody, caramel notes from bourbon. (09:17) - Cocktail Pairing Suggestions Bob recommends pairing the Modern Boulevardier with dishes like acorn squash soup, lamb lollipops, or charcuterie with bacon jam. (12:50) - Storage Tips Practical advice on storing ingredients like Chartreuse, Cynar, and vermouth to preserve their quality.
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S2 E23 Jessica Riccardi, PhD | Scramble Johnny Episode
01/03/2025
S2 E23 Jessica Riccardi, PhD | Scramble Johnny Episode
S2 E23 The Scramble Johnny Episode Bob Cutler welcomes Dr. Jess Riccardi, Assistant Professor and Speech-Language Pathologist, to discuss her research on head traumas and concussions in children and athletes. They explore the long-term effects of brain injuries, the risks faced by young children, and advancements in sports safety. Jess emphasizes the need for better support systems and education while training future speech pathologists. The episode blends important insights with lighthearted moments as they debate sports rivalries and whiskey preferences. Main Topics Covered: Brain Injuries in Children – Exploring the causes, impacts, and prevention of traumatic brain injuries in young children. Sports Safety – Discussing advancements like guardian helmets and the cultural shift in addressing sports-related head injuries. Professional Goals – Jess’s commitment to training future speech pathologists and advancing research on brain injury recovery. Key Insights: Preventing head traumas in young children starts at home by securing heavy furniture and monitoring risks during exploratory phases. Reframing concussions as “head traumas” increases awareness of their seriousness and encourages comprehensive care. Guardian helmets in football are advancing data collection on impacts, contributing to a growing understanding of sports-related brain injuries. Episode Index (0:50) Dr. Jess Riccardi discusses her research on concussions and the long-term effects of head traumas on children and athletes. (7:00) Young children are at high risk for brain injuries from falls and accidents, often requiring years of support for recovery. (13:12) Language matters: Terms like "head trauma" or "brain injury" encourage seriousness in diagnosis and treatment over the casual use of "concussion." (18:09) Advances like guardian helmets in football help track impacts and raise awareness, though their effectiveness in preventing injuries is still studied. 5. (21:59) The University of New Hampshire rivalry persists—Black Bears prevail in sports, while Jess humorously defends her alma mater
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S2 E22 Cocktails With Friends Hotline|Building Eric's Home Bar
12/27/2024
S2 E22 Cocktails With Friends Hotline|Building Eric's Home Bar
In this Cocktails with Friends Hotline Edition, Bob Cutler offers one listener (Eric with a "c") guidance on expanding his home bar, suggesting essentials like vermouths, orange liqueurs, Italian red bitters, and Giffard liqueurs, as well as mixers like fresh citrus and syrups. He highlights the importance of choosing personal favorites and including versatile bottles like coffee liqueur for trendy cocktails like espresso martinis. With practical advice to keep the process manageable, Bob emphasizes that building a home bar should be fun and stress-free. . EPISODE INDEX (2:25) Start with vermouths: dry for martinis and sweet for cocktails like Manhattans and Negronis. Buy smaller bottles to prevent spoilage. (3:35) Add orange liqueur (e.g., Cointreau, Grand Marnier) for margaritas and other cocktails. (3:58) Choose an Italian red bitter, such as Campari or Aperol, for Negronis and spritzes. (4:41) Include Giffard liqueurs for unique flavors like strawberry or rhubarb to add flair to classic cocktails. (6:13) Personalize the bar with ingredients for a favorite cocktail, such as absinthe for a Sazerac or Amaro Nonino for a paper plane. KEY TOPICS Building a Versatile Home Bar – Essential spirits and liqueurs to create a variety of cocktails. Personalization – Adding unique ingredients for favorite or signature drinks. Practical Tips – Managing inventory, preventing waste, and experimenting with flavors. INSIGHTS Building a home bar doesn’t require dozens of bottles—focus on versatile spirits, a few quality mixers, and personal favorites to start. Buying smaller quantities of ingredients like vermouth prevents spoilage and ensures freshness. Tools like fresh citrus and seasonal sweeteners like maple syrup can elevate simple cocktails into memorable drinks.
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S2 E21 Karley Cunningham of Big Bold Brand
12/20/2024
S2 E21 Karley Cunningham of Big Bold Brand
In this Cocktails with Friends episode, host Bob Cutler chats with branding expert Karley Cunningham of Big Bold Brand, delving into the essentials of authentic branding. Karley explains that a brand is defined by its reputation and exposure, not merely its logo or colors. Using Bob’s journey with his restaurant, Novio’s, as a case study, they discuss how small businesses often focus too early on visual branding elements instead of starting with core values and character. Karley emphasizes authenticity and a clear brand story as key to success, especially in tight-knit communities. The episode is a blend of branding insights, personal reflections, and practical advice for small business owners. EPISODE INDEX 1. **(0:14)** Karley defines branding as the reputation and exposure a business has, emphasizing it’s more than just logos or colors. 2. **(1:05)** Bob reflects on his early branding choices for Novio’s, revealing the authenticity but challenges of using his coach’s signature and choosing colors based on preference. 3. **(6:02)** Karley underscores that brand strategy should start with core beliefs and values, guiding businesses on their purpose and vision. 4. **(14:17)** The two discuss the importance of a clear brand story, especially in local communities, and how reputation impacts long-term success. 5. **(20:49)** Bob shares the lessons learned about branding’s influence on a business’s success, acknowledging the time and money spent without a strategic brand guide early on. KEY TOPICS 1. **Defining a Brand Beyond Visuals** - Karley’s insights on why brand identity should focus on core values and reputation. 2. **Authenticity in Small Business Branding** - Bob’s experiences with Novio’s and the importance of an authentic brand story. 3. **The Role of Community in Brand Perception** - How Bangor’s close-knit community shapes the brand’s impact and visibility. INSIGHTS 1. Start branding with core beliefs and values, not just visual elements, to build a stronger foundation for long-term growth. 2. Reputation and exposure together shape a brand’s impact, especially in tight-knit communities where word-of-mouth is powerful. 3. Authenticity and consistency in your brand story resonate with your audience and foster customer loyalty, a crucial factor in any industry.
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S2 E20 Novio's Radio | Bob Better Not Show Up Empty Handed!
12/13/2024
S2 E20 Novio's Radio | Bob Better Not Show Up Empty Handed!
In this holiday edition of Cocktails with Friends, Bob Cutler joins the George Hale Ric Tyler Show on VOM with a Banana Bread Old-Fashioned served from a High Camp Flask. Bob shares the recipe, highlights the practicality of the flask, and entertains with humorous holiday anecdotes about family obligations and cocktail calorie myths. Between laughs, Bob emphasizes the importance of enjoying the season responsibly and introduces the Cocktails with Friends Hotline for drink advice. The episode wraps with Bob's signature blend of humor, expertise, and community spirit. Key Points (0:53) Bob introduces the High Camp Flask, a dishwasher-safe, versatile container perfect for transporting cocktails without retaining odors or flavors. (3:34) The Banana Bread Old-Fashioned recipe: 2 oz whiskey, 0.5 oz banana liqueur, black walnut bitters, and dark brown sugar simple syrup. (7:00) Bob shares tips for making simple syrup with dark brown sugar for deeper flavors and how to store it for up to 30 days. (8:35) High Camp Flasks are a thoughtful gift for outdoor enthusiasts! (13:40) The Cocktails with Friends hotline: 207-814-0177—listeners can text or call for cocktail advice anytime. Key Topics Practical Cocktail Accessories – The High Camp flask’s functionality and its suitability for holiday gatherings or outdoor adventures. Seasonal Recipes – The banana bread old-fashioned, a comforting cocktail perfect for holiday parties. Community Engagement – The Cocktails with Friends hotline as a resource for cocktail lovers to connect and share ideas. Insights A High Camp flask is a versatile tool for transporting cocktails and makes a great gift for any cocktail enthusiast or outdoor adventurer. Seasonal cocktails like the banana bread old-fashioned can elevate holiday gatherings with comforting, nostalgic flavors. The Cocktails with Friends hotline is an innovative way to engage listeners and provide personalized drink advice, enhancing the podcast's community feel.
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S2 E19 Sara Vezza | Barolo Episode
12/06/2024
S2 E19 Sara Vezza | Barolo Episode
In this episode of Cocktails with Friends, Bob Cutler speaks with Italian winemaker Sara Veza at Josetta Safarillo Vineyard, where they explore her journey as a fifth-generation vintner producing Barolo, her sustainable vineyard practices, and the challenges posed by climate change. Sara shares her passion for wine and a cherished Vermouth recipe inspired by her grandmother, as well as the rewards of running a family vineyard with a commitment to quality and tradition. EPISODE INDEX **(1:08)** Bob introduces Sara Veza and her Josetta Safarillo Vineyard, known for producing Barolo, with a special focus on her family’s five-generation winemaking legacy. **(3:04)** Sara describes her family’s early winemaking shift in the 1970s, transforming from grape-growers to independent producers to create wines with a unique vision. **(8:03)** Sara explains the vineyard’s commitment to sustainability, using natural cork insulation and solar panels to support eco-friendly practices. **(12:08)** She recounts her journey in creating a signature Vermouth, inspired by childhood memories and crafted with Nebbiolo grapes, balancing herbs, sugar, and bitterness. **(16:01)** They discuss climate change’s impact on winemaking, with Sara noting how unpredictable weather and frosts complicate vineyard management. KEY TOPICS 1. **Family Winemaking Legacy** – Sara discusses her family’s deep-rooted winemaking history, including her parents’ transformation from grape-growers to producers. 2. **Sustainable Vineyard Practices** – The vineyard’s eco-friendly approach, from natural building materials to solar energy, highlights Sara’s commitment to environmentally conscious winemaking. 3. **The Art of Vermouth Creation** – Sara shares her personal connection to Vermouth, crafted from Nebbiolo grapes and inspired by fond childhood memories. INSIGHTS 1. **The Josetta Safarillo Vineyard balances tradition and sustainability, embracing eco-friendly innovations while preserving family winemaking methods. 2. **Sara’s Vermouth recipe is both a nod to her family’s heritage and an example of her unique, careful balance of flavors. 3. **Managing a vineyard amid climate change is challenging, as Sara adapts her techniques each year to counter unpredictable weather patterns.
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S2 E18 Cocktails with Friends Hotline: Expert Tips for Better Cocktails at Home
11/29/2024
S2 E18 Cocktails with Friends Hotline: Expert Tips for Better Cocktails at Home
In this hotline edition of Cocktails with Friends, Bob Cutler answers listener questions about everything from choosing the right glassware and creating layered drinks to infusing spirits and making mocktails. He highlights the role of proper glass design in enhancing drink flavors, shares techniques for crafting stunning layered cocktails, and explains the difference between dirty and clean ice. Bob also gives tips for experimenting with spirit infusions and recommends the Spiritless brand for creating non-alcoholic options at holiday parties. The episode is filled with practical advice, humor, and encouragement to elevate your cocktail game. Special Links https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-make-clear-ice Key Moments 1. (0:11) Glassware matters! The design of martini, coupe, or highball glasses enhances the aroma, flavor, and presentation of cocktails. 2. (0:50) For layered drinks like a tequila sunrise, use a bar spoon to pour each layer slowly—mess-ups are a great excuse to practice! 3. (2:14) “Dirty ice” from the shaker dilutes faster than clean ice, which is preferred for slower-melting drinks like whiskey. 4. (3:30) Infuse spirits safely by using clean vessels and experimenting with complementary flavors like coffee and rye or jalapeño and mezcal. 5. (7:10) Spiritless non-alcoholic options offer a versatile way to craft inclusive mocktails or lower-proof cocktails for extended enjoyment. Key Topics 1. Glassware and Presentation – How the right glass enhances the drink’s flavor, aroma, and aesthetic appeal. 2. Cocktail-Making Techniques – Tips for creating layered drinks, using dirty and clean ice, and experimenting with spirit infusions. 3. Mocktail Inclusivity – Recommendations for crafting special non-alcoholic drinks to ensure all guests feel valued at social gatherings. Insights 1. Glass design isn’t just for show—it plays a crucial role in highlighting a drink’s flavors and aromas. 2. Experimenting with layered drinks and infusions is a fun way to elevate your cocktail skills while discovering new combinations. 3. Inclusive entertaining means offering high-quality non-alcoholic options that feel just as special as regular cocktails.
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S2 E17 Matt Bolinder of Speckled Ax
11/22/2024
S2 E17 Matt Bolinder of Speckled Ax
Bob Cutler hosts Matt Bolinder, owner of the Maine-based coffee roastery Speckled Ax, in this episode of Cocktails with Friends, to explore craft coffee and whiskey pairings. From wood-roasting techniques to the flavor intricacies of espresso martinis, Matt shares the origins of Speckled Ax, his passion for coffee, and details of the annual Advent Calendar featuring unique roasts each day, giving listeners a chance to refine their tasting skills. Together, they reflect on the art of brewing and the influences shaping coffee culture, making this episode a flavorful journey for coffee and whiskey enthusiasts alike. --- EPISODE INDEX **(0:16)** Bob and Matt discuss the challenges of wood-roasting coffee and maintaining precise temperature curves to achieve the perfect roast. **(1:01)** Matt highlights Speckled Ax’s partnerships, recommending a past conversation on Graining In that covers the roastery’s history in detail. **(3:47)** Bob creates an espresso martini using Matt’s coffee, Macallan single malt, and a dash of brown sugar, crafting a unique cocktail that bridges coffee and whiskey flavors. **(9:57)** Matt explains the Speckled Axe Advent Calendar, a popular holiday feature that offers 25 different coffee samples to help customers deepen their tasting knowledge. **(19:48)** They reflect on Starbucks’ impact on coffee culture, recognizing its role in popularizing high-quality coffee while discussing the benefits of local roasting. KEY TOPICS 1. **Craft Coffee and Wood-Roasting Techniques** – Matt describes the complex process of wood-roasting coffee with Maine hardwoods, a technique that sets Speckled Ax apart. 2. **Coffee and Whiskey Pairing** – The episode highlights a coffee-whiskey cocktail, showing how both beverages can enhance each other’s flavors. 3. **Evolution of Coffee Culture** – They discuss how major brands like Starbucks have changed consumer expectations and paved the way for specialty coffee shops. INSIGHTS **Wood-roasting coffee requires intense precision, as specific temperature curves bring out the best flavors in the beans. **Trying diverse coffee types, such as those in the Speckled Ax Advent Calendar, can help enthusiasts build a deeper understanding of coffee’s complexities. **Brands like Starbucks may have commercialized coffee, but local roasters provide a unique craft experience that emphasizes quality over quantity.
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S2 E16 Novio's Radio | Grass Ain't Greener
11/15/2024
S2 E16 Novio's Radio | Grass Ain't Greener
In this episode of Cocktails with Friends, host Bob Cutler shares humorous and insightful tales from his recent trip to Italy and France, where he explored the nuances of European cocktail culture and winemaking. From mixing his own old-fashioned on a flight to discovering the art of Aperol spritzes at French bistros, Bob’s adventures offer a lighthearted look at the differences in drink-making traditions abroad, with plenty of inspiration for listeners to bring a bit of European flair to their own cocktail experiences. KEY TOPICS Bob explores the differences in alcohol standards, drink recipes, and service styles in Italy and France, adding humor to his comparisons with U.S. customs. He describes the unique conditions of the Piedmont region, especially the impact of weather on grape harvests, giving listeners a peek into winemaking challenges. Bob reflects on how his passion for cocktails influences his travels, from critiquing restaurant service to crafting drinks on a plane. INSIGHTS Listeners will discover how Europe’s lower alcohol pours and ingredient choices create a distinct flavor profile in cocktails. Bob’s story of Piedmont’s rain-drenched vineyards reveals the intricate relationship between nature and the flavors in each bottle of wine. Bob reveals his habit of mixing his own drinks on flights when sharing a quirky travel tip that adds humor and encourages creativity in an unexpected place. EPISODE INDEX **(0:25)** Bob introduces the episode, describing it as a "grass ain't necessarily greener" edition, reflecting his lighthearted take on European drinking culture. **(1:00)** He discusses the intense rains and early grape harvest in Italy's Piedmont region, noting how weather conditions can impact the taste of local wines. -**(3:25)** Bob humorously recalls his experience with Italian cocktail "experts," sharing his surprise at the lower alcohol content in European cocktails compared to the U.S. -**(8:11)** Shifting to France, Bob highlights an exceptional cocktail experience at the Parisian bar Dirty Lemon, known for unique drinks and Lebanese-inspired flavors. **(12:24)** Bob describes his tradition of mixing old-fashioned cocktails mid-flight with his own bartending kit, adding a touch of travel-related humor to the episode.
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S2 Ep. 15: Whisky Fest in New York Episode
11/08/2024
S2 Ep. 15: Whisky Fest in New York Episode
In this episode of Cocktails with Friends, host Bob Cutler welcomes David Fleming, Executive Editor of Whisky Advocate, to talk all things whisky and give listeners a preview of the upcoming Whisky Fest in New York City. Together, they discuss must-try whiskies, insider tasting tips, and current trends shaping the whisky world. Whether you're a longtime whisky fan or just curious, this episode offers plenty of insights and advice for savoring and understanding the nuances of whisky. You don’t want to miss WhiskyFest on Wednesday, Nov. 20. Tickets are still available at whiskyfest.com/newyork Main Topics Covered An overview of Whisky Fest NYC and what attendees can expect The evolution of Whisky Fest since 1998 and its highlights Masterclasses and exclusive pours: the VIP experience Trends in whisky: American single malts, Japanese whiskies, and Irish single pots Whisky Advocate’s Top 20 list and how they select the best each year Key Insights & Takeaways Daily Tasting Builds Your Palate: David shares why regular tasting is key for developing a refined palate and suggests starting with a sip a day. Exclusive Access at Whisky Fest: VIP attendees get early access to rare whiskies like Hibiki 21, Michter’s 20 Year, Hakushu 12, and Elijah Craig 18, along with intimate masterclass sessions. Trends to Watch: American single malts and Irish single pots are gaining traction and offer unique styles distinct from traditional Scotch and bourbon. About the Guest: David Fleming is the executive editor at Whisky Advocate, where he oversees content for the leading industry magazine and helps bring Whisky Fest to life, one of the most prominent whisky events globally. Known for his expertise and enthusiasm, David gives listeners an inside look at whisky trends and tips for making the most of every tasting experience. Episode Index [00:00:00] - Introduction to Whisky Advocate and Whisky Fest NYC [00:01:10] - Meet David Fleming, executive editor of Whisky Advocate [00:01:50] - Details on Whisky Fest NYC: dates, tickets, and venue [00:02:30] - Growth of Whisky Fest and whisky’s rise in popularity [00:03:20] - Exploring global whiskies: Scotch, Japanese, and more [00:05:40] - VIP benefits: early access and exclusive pours [00:06:30] - Rare Japanese whiskies featured at Whisky Fest [00:08:40] - Masterclass sessions and what attendees can expect [00:09:50] - Whisky trends: American single malts and Irish single pots [00:15:30] - Insights into Whisky Advocate’s Top 20 list selection process [00:20:40] - Closing thoughts: whisky tasting tips and appreciation
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S2 Ep. 14 Cocktails with Friends Hotline Muddles, Mixers, and Home Bar Essentials
11/01/2024
S2 Ep. 14 Cocktails with Friends Hotline Muddles, Mixers, and Home Bar Essentials
This is a “Hotline” edition of Cocktails with Friends where host Bob Cutler dives into listener questions on all things cocktails! From the debate over muddled fruit in Old Fashioneds to setting up a top-tier home bar, Bob shares his expertise and helpful tips to elevate your cocktail game. Bob answers questions about everything from proper spirits storage to the subtle art of balancing flavors. Do you have a pressing cocktail question? Call 207-814-0177 and leave a message for Bob. Main Topics Covered The Great Old Fashioned Debate: To muddle or not to muddle? Essentials for creating the ultimate home bar setup Creative ideas for using Irish whiskey (beyond the usual Jameson and Ginger) Tips on storing different spirits and mixers for peak freshness Troubleshooting common issues for perfecting cocktails at home Key Insights & Takeaways Consistency is Key: Whether it's avoiding muddled fruit or measuring ingredients precisely, Bob emphasizes the importance of consistency in crafting high-quality cocktails. Essential Tools & Ingredients: For a well-rounded home bar, Bob recommends must-have tools from Cocktail Kingdom and shares tips on stocking classic ingredients. Elevate Your Storage Game: Proper storage can enhance the life and flavor of your spirits and mixers—learn when to refrigerate when to leave out, and how to keep flavors fresh. Listen in and bring your cocktail skills to the next level! Cheers! Episode Index [00:00:00] - Intro to Cocktails with Friends Hotline Edition [00:00:20] - Old Fashioned Debate: Muddled fruit or no? [00:01:50] - Essential tools and gifts for a home bar setup [00:02:50] - Ideas for using Irish whiskey beyond Jamo & Ginger [00:04:10] - Storing spirits: what needs refrigeration? [00:05:30] - Troubleshooting cocktail consistency at home [00:07:30] - Outro and where to find more cocktail content
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S2 Ep. 13 Cocktails with Friends: Lead with Value - a Conversation with Susan Baier
10/25/2024
S2 Ep. 13 Cocktails with Friends: Lead with Value - a Conversation with Susan Baier
In this episode of Cocktails with Friends, host Bob Cutler sits down with Susan Baier, founder and CEO of Audience Audit, to discuss the art of thought leadership and how to share your expertise in a way that truly makes an impact. Susan shares insights from her research and experience, offering practical advice on how to authentically position yourself as a thought leader, no matter your industry. Whether you're a bartender, chef, or business owner, Susan’s advice will help you turn your passion into influence. Main Topics: What it means to be a thought leader How to identify and connect with your audience The importance of authenticity and providing value upfront Key Insights: Thought leadership is about teaching – It’s not just about being an expert; it's about sharing new, helpful insights that others can implement. Authenticity matters – People are drawn to leaders who are approachable, relatable, and genuine, rather than overly polished or self-promotional. Provide value before asking for anything – Being relentlessly helpful and sharing your knowledge freely builds trust and leads to long-term opportunities. About the Guest: Susan Baier is the founder and CEO of Audience Audit, a firm specializing in custom attitudinal segmentation research. She helps organizations better understand their audiences to improve engagement and grow their impact. Susan is a speaker and thought leader who brings a wealth of knowledge on how to teach, inspire, and connect with your target audience. Episode Index [00:00:00] – Introduction and catching up with Susan Baier [00:02:30] – What is thought leadership? Defining the term [00:03:50] – The importance of being authentic as a thought leader [00:05:00] – Key traits of effective thought leaders: new, helpful, and relatable [00:07:30] – The role of passion and personal point of view in building influence [00:10:00] – How to connect with a specific audience and focus your message [00:12:40] – Ways to get your message out: social media, speaking, and content creation [00:16:00] – Building your personal brand as a chef or bartender [00:19:00] – Turning rants and frustrations into thought leadership content [00:21:30] – Providing value before monetization: trust-building strategies [00:24:00] – The balance between polish and authenticity in content creation [00:27:00] – Takeaways: Be authentic, be helpful, and share your expertise
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S2 Ep. 12 The Slutty Pumpkin Returns
10/18/2024
S2 Ep. 12 The Slutty Pumpkin Returns
In this Halloween-themed episode, Bob Cutler brings a taste of fall with creative, seasonal cocktails, drawing inspiration from a classic How I Met Your Mother episode. Joined by guest Paul Melrose, Bob whips up the “Slutty Pumpkin,” a tequila-based drink infused with candy corn, and a luxurious Amaro Flip. Tune in for fun banter, cocktail tips, and a bit of mixology magic perfect for the spooky season! Main Topics Covered: The backstory of the “Slutty Pumpkin” cocktail Innovative tools for mixing and batching drinks How to create an Amaro Flip using a full egg Key Insights: Learn how to infuse tequila with candy corn for a unique Halloween cocktail. Discover time-saving tools like the crew bottle for efficient batching. The Amaro Flip cocktail: a creamy, frothy treat with artichoke bitters and egg for a velvety texture. About the Guest: Paul Melrose, co-founder of Compotech, joins the show as a taste-tester and shares his love for festive drinks and innovative bar tools. Episode Index [00:00] – Intro to the Halloween-themed episode and How I Met Your Mother inspiration [00:50] – Special guest Paul Melrose joins the show [01:30] – Bob’s experience at a New York mixology event [03:00] – The “Slutty Pumpkin” cocktail: tequila and candy corn infusion [05:30] – Discussion on innovative cocktail tools like the crew bottle [09:00] – The Amaro Flip: creating a frothy, egg-based drink [12:00] – Paul’s reaction and tasting notes on the cocktails [14:00] – Closing thoughts and how listeners can reach out with cocktail questions
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S2 Episode 11: Spooky Cocktails to Die For
10/11/2024
S2 Episode 11: Spooky Cocktails to Die For
In this fall-themed episode of Cocktails with Friends, Bob Cutler is joined by Courtney, the head bartender at Novio’s Bistro, to dive into their favorite season for cocktails. From hot toddies to seasonal syrups, they share how the flavors of autumn inspire their latest cocktail menu. Get ready for cozy drinks and behind-the-bar banter as they talk about their creations, including the infamous "Slutty Pumpkin Returns" cocktail and how a simple syrup can transform your drink. Main Topics Covered The inspiration behind fall cocktail menus at Novio’s Bistro The creation of the autumn simple syrup and its versatile uses Spotlight on the "Slutty Pumpkin Returns" cocktail Key Insights & Takeaways Seasonal Ingredients Shine: Discover how fall flavors like apple cider, cinnamon, and brown sugar elevate cocktails, creating warm and comforting drinks perfect for colder weather. Creative Cocktails: The "Slutty Pumpkin Returns" is a must-try—infusing tequila with candy corn adds a playful twist to a seasonal drink that keeps customers coming back. Syrups Make the Difference: An autumn simple syrup made from apple cider and dark brown sugar is a versatile addition that enhances everything from old fashioneds to mocktails. Episode Index [00:00] Introduction & Fall Vibes – Bob discusses the arrival of fall, Halloween, and a hot toddy to kick off the season. [00:50] Fall Season for Cocktails – Bob and Courtney talk about the changes in the cocktail menu and how fall inspires new drinks. [03:00] The Autumn Simple Syrup – Courtney explains how they make their autumn simple syrup using apple cider and fall spices. [05:40] Versatility of the Autumn Syrup – The autumn syrup is used in various cocktails, from old fashioneds to mocktails. [07:50] The “Slutty Pumpkin Returns” Cocktail – A seasonal favorite: tequila infused with candy corn and served with a spider ring garnish. [10:30] Cocktail Garnishes & Instagram Culture – Bob shares his thoughts on elaborate garnishes and their role in the Instagram cocktail scene. [15:00] Upcoming Cocktail Classes – Announcement of the return of cocktail classes at Novio’s Bistro, with details on the sessions. [17:30] Old Fashioned Week & Courtney’s Fall Old Fashioned – Courtney introduces her fall-inspired old fashioned featuring apple cider and caramel. [19:00] Closing Remarks & Teasers – Bob wraps up the episode with teasers for upcoming events and his travels.
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