When a young Eva Kollisch arrives as a refugee in New York in 1940, she finds a community among socialists who share her values and idealism. She soon discovers ‘the cause’ isn’t as idyllic as it seems. Little does she know this is the beginning of a lifelong commitment to activism and her determination to create radical change in ways that include belonging, love and one's full self. In addition to Eva Kollisch’s memoirs Girl in Movement (2000) and The Ground Under My Feet (2014), LBI’s collections include an oral history interview with Eva conducted in 2014 and the papers of Eva’s mother, poet Margarete Kolllisch, which document Eva’s childhood experience on the Kindertransport. Learn more at www.lbi.org/kollisch . Exile is a production of the Leo Baeck Institute , New York | Berlin and Antica Productions . It’s narrated by Mandy Patinkin. Executive Producers include Katrina Onstad, Stuart Coxe, and Bernie Blum. Senior Producer is Debbie Pacheco. Associate Producers are Hailey Choi and Emily Morantz. Research and translation by Isabella Kempf. Sound design and audio mix by Philip Wilson, with help from Cameron McIver. Theme music by Oliver Wickham. Voice acting by Natalia Bushnik. Special thanks to the Kollisch family for the use of Eva’s two memoirs, “Girl in Movement” and “The Ground Under My Feet”, the Sophia Smith Collection at Smith College and their “Voices of Feminism Oral History Project”, and Soundtrack New York.…
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محتوای ارائه شده توسط Bob Cutler and Bourbon Lens. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Bob Cutler and Bourbon Lens یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.player.fm/legal
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S2 E27 Can We Call It Sunbury's | Annie Cutler
Manage episode 464142668 series 3561749
محتوای ارائه شده توسط Bob Cutler and Bourbon Lens. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Bob Cutler and Bourbon Lens یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.player.fm/legal
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 TopicsThe 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.
(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.
69 قسمت
اشتراک گذاریManage episode 464142668 series 3561749
محتوای ارائه شده توسط Bob Cutler and Bourbon Lens. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Bob Cutler and Bourbon Lens یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.player.fm/legal
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 TopicsThe 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.
(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 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.…
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.…
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.…
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.…
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.…
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.…
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.…
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.…
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.…
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…
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.…
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.…
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.…
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.…
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 spiritless.com 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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