From culinary classrooms to cocktail culture, Sother Teague has built one of the most distinctive bars in the world... Amor y Amargo in New York’s East Village by doing what few dared: saying no to juice, sugar and shakers, and saying yes to bitter, spirit-forward drinks built on precision and hospitality.

In this episode, Damian sits down with the bartender, author and educator to talk about how a career that began in kitchens shaped his approach behind the bar, why “bitterness is the grown-up flavour,” and how a 240-square-foot pop-up turned into a global benchmark for flavour integrity and service culture.

🧾 In This Episode

How Sother’s culinary discipline and mise en place mindset shaped his bar craft.
The story of Amor y Amargo’s accidental beginnings — and why it still hasn’t stopped “popping” 14 years later.
Building a bar around limitations and flavour focus: no fruit, no shakers, no syrups — only spirits, fortified wines and bitters.
Turning “no” into “yes, but…” — educating guests through experience.
The manifesto every team member receives: a two-way promise of mentorship, standards and care.
Why true hospitality is about feelings, not transactions.
New ventures: SAUCED, Sother’s upcoming podcast blending food, booze and creative friendship.

🍊 Key Takeaways

“We sell hospitality — everything else comes with it for free.”
The first 10 seconds at the bar are everything: eye contact, a menu, and a glass of water.
Great bartending starts with knowing your ingredients like a chef knows flavour.
Limitation can be a creative superpower.
Hospitality isn’t service — it’s making people feel welcome, comfortable, and cared for.

🔗 Links & Mentions

Follow Sother Teague → @CreativeDrunk
Amor y Amargo — amoryamargo.com
SAUCED Podcast → Check out the Kickstarter now live
I’m Just Here for the Drinks – Sother Teague’s essential book on spirits and flavour

Follow & Subscribe:

👉 Instagram @welovecocktails

👉 TikTok @welovecocktailsx

👉 Listen & support → thecocktailacademy.com

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