It's the Bartender Journey Podcast Number 194! Listen with the audio player on this page, or subscribe on iTunes, Android or Stitcher Radio.
This week on the show, we continue with our Repeal Day adventures. On the last podcast we started off chatting with Kara Newman, author of Shake. Stir. Sip at Swift Hibernian Lounge in the East Village.
From there we move on to called Miss Lily’s and met up with Ben Jones, 4th generation of Clément family of Martinique, responsible for the re-launch of Rhum Clément and establishing Clément USA Inc. who just launched an interesting expression - SHRUBB J,M.,J.M aged rhum with bitter orange zest, natural sugarcane syrup, and a maceration of locally sourced vanilla bean, cinnamon and nutmeg.
We then journey further downtown to the Financial District where we attend the Jack Daniel's Tenessee Calling event held in the Occasional Room at Dead Rabbit, 2016 World's Best Bar. In this competition bartenders from Scotland were invited to submit their recipes featuring Jack Daniel's. The 3 winners were flown to NYC to visit various bars in NYC (Blacktail, NoMad, Employees Only, Suffolk Arms)* and then create, plan and host guests with original cocktails. They then travel to the ,Jack Daniel’s Distillery in Lynchburg, Tennessee.
We had the pleasure of chatting with the three winners and tasting their cocktails:
  • Grant Murry (Bar One, Inverness) - The Usual inspired by his go to pre-bartending days drink, Jack & Cherry Coke featuring cherry balsamic and Coke reduction shrub.
  • Kaiko Tulloch (Lucky Liquor Co., Edinburgh) - Jack Rising inspired by the Jack Rose featuring a grenadine based on an oxidized red wine as well as a lime olio sacharrum. Kaiko even created an accompanying biodegradable coaster from used cocktail napkins with seeds (rose,beatrix, poppy).
  • Ryan Mowat (The Finnieston Bar & Restaurant, Glasgow) - The Full Circle inspired by Scottish people in the bar industry featuring fresh dill and a Sherry wash.

Book of the Week. It’s a great one – The Canon Cocktail Book by Jamie Boudreau who owns the Canon Whiskey and Bitters Emporium in Seattle, Washington. It's not just recipes and features a very valuable section in the book titled 'Starting Your Own Bar: Tips and Advice'. This section is worth the cost of the book alone and talks about everything from “are you sure you want to do this?”, to finding partners, the bar name, concept locations, and so on.

We're working on getting Jamie on the show,, who is also part of The Small Screen Network, featuring cocktail channels including Jamie's own, Raising the Bar. Morganthalar and Robert Hess have channels as well.

​Get this book - you will not regret it!

Cocktail of the Week: Jungle Bird,(Tiki, and festive!)
  • 1 ½ oz Rum
  • 1 1/12 oz Pineapple juice
  • ¾ oz Campari
  • ½ oz Fresh Lime Juice
  • ½ oz Simple Syrup
  • Shake
  • Strain – crushed ice or oldfashioned glass with one large ice cube
  • Garnish Pineapple leaf or wedge
*Special Announcement: CS52 Industry Educational Event and Party
January 24, 2017*

As mentioned last week, the Bartender Journey team will be part of the inaugural CS52 Industry Educational Event and Party hosted by Bartender Journey subscriber and Professional Bartender, Craig Schiedlo of The Shepherd & The Knucklehead.
The event is free to attend and there will be three 1 hour long classes including
  • Brockmans Gin
  • Meletti - Making liquors and Amaro
  • Personal Branding for Bartenders taught by the Bartender Journey team featuring a brief intro to Legal Considerations for Bartenders looking to work events, do consulting, etc. by Small Business Lawyer Jeff Laner of Laner Legal.
The party portion of the event begins at 4:30 pm and features a hands-on bartending showcase where you choose your spirit and you can craft your favorite cocktail for peers. Liquor will be supplied, however bartenders must bring your own lemon,juice, lime juice and sugar syrups.
Official event page will be up in January.
Meanwhile, if you are a bartender interested in attending or a spirits brand interested in participating, please send a message via our Contact Us page.