The Cocktail Academy

David Wondrich, a cocktail historian and author, shares his fascinating journey from punk musician to one of today's leading drinks voices. He recalls working with legends like Dale DeGroff and the impact of Imbibe! on the cocktail renaissance. David emphasizes the significance of storytelling in mixology and discusses the colossal task of creating The Oxford Companion to Spirits and Cocktails. He also teases the release of his upcoming comic book on cocktail history, blending humor and wisdom with engaging bar stories.

This week on the podcast, Damian is joined by Jordan Hughes, better known as the High-Proof Preacher — a former pastor turned cocktail creator, photographer, author, and educator. Jordan has become one of the most recognisable creative voices in the drinks world, with his striking visuals, viral cocktails, and approachable educational platform, Cocktail Camera.We dig into Jordan’s unusual journey from the pulpit to Portland’s cocktail scene, how he built a career blending drinks and photography, and the lessons he’s learned about creating content that actually connects. Along the way, we touch on the rise of the creative economy in hospitality, why visuals and substance must balance in bars, and how authenticity is the secret ingredient for both cocktails and content.In This EpisodeJordan’s origin story: from church ministry to cocktails and photographyHow High-Proof Preacher started as a side hobby in 2017 and became a full-time careerWorking with Portland’s local distilleries and evolving into brand partnershipsThe shift from photographer to full-fledged content creator during the pandemicTales of the Cocktail and the community energy of the global bar worldHow Jordan’s pastoral background shapes his view on hospitality and people-focused workThe double-edged sword of social media: educated consumers vs. chasing visualsWhy authenticity and investing in staff training matter more than neon signs and Instagrammable backdropsJordan’s philosophy for capturing real moments behind the bar in photography and videoAn overview of Cocktail Camera and what bartenders and bar owners can learn from his 101 and Pro coursesOne practical tip any bar can use right now to instantly improve cocktail photographyJordan has very kindly offered our listeners 75% off the Cocktail Camera 101 with code COCKTAILACADEMY. to access this outstanding course, just click here: https://www.cocktailcamera.com/offers/P545iA84?coupon_code=COCKTAILACADEMYConnect with JordanInstagram: @highproofpreacherInstagram (education): @cocktailcameraWebsite & Courses: cocktailcamera.comConnect with The Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxWebsite: thecocktailacademy.comEmail: sayhello@thecocktailacademy.comWant more? Don’t miss the Cocktail Academy Lock-In, available exclusively at thecocktailacademy.com, where Jordan shares even more hands-on advice for bartenders and bar owners looking to step up their content game. Hosted on Acast. See acast.com/privacy for more information.

This week, we’re taking you straight to Bourbon Street for a very special episode recorded live at the legendary Irish House event during Tales of the Cocktail 2025.Forget the quiet studio chat — this one’s got rooftop terrace energy, full-on party vibes, and the kind of background noise that puts you right there in the middle of it all. Over the course of the night, Damian grabbed mini-interviews with some of the biggest names in Irish hospitality, including:Dave Mulligan – Bar 1661, DublinLaura Bonner – Muff Liquor Company, DonegalJack McGarry – The Dead Rabbit, New YorkTim Herlihy – Lost Irish Whiskey & event organiserDarragh Flanagan – Bord Bia (Irish Food & Drink Board)Alice Carroll – Foxes Bow WhiskeyGillian Fitzgerald – Casements Bar, San FranciscoLeah Doyle – Ardc Agency & event organiserYou’ll hear stories, laughs, and plenty of unfiltered moments from a night that showcased the very best of Irish bars and brands on the world stage.We’ve also got to shout out the incredible line-up of bars and brands who made the Irish House what it was: Casements, Bartley Dunne’s, The Dead Rabbit, Cask, 1661, Nickel City, Bar Snack, Nubeluz, Hawksmoor, Swift, Muff Irish Whiskey, Valentia Island Vermouth, Foxes Bow Whiskey, Tullamore D.E.W, Guinness, Mad March Hare Poitín with Poachers Ginger Beer, Jameson Original, Jameson Triple Triple, Jameson Black Barrel, Boatyard Double Gin, Five Farms Irish Cream, Teeling Small Batch, Bushmills 12, Bushmills 16, Bushmills 21, Glendalough Irish Botanical Gin, Glendalough Irish Rose Gin, and Lost Irish Whiskey.🔥 Don’t miss: Quickfire Q&As with even more guests from the night — dropping on our Instagram this week.If you enjoy the show, hit subscribe or follow, and leave us a review — it’s the best way to help us bring you more big-name conversations from the world of cocktails and hospitality.Follow The Cocktail Academy:Instagram – @welovecocktailsTikTok – @welovecocktailsxFacebook – @welovecocktailsxWebsite – www.thecocktailacademy.comEmail – sayhello@thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

Toby Maloney is one of the true architects of the modern cocktail movement — a bartender, author, and hospitality mind whose influence spans from Milk & Honey and Pegu Club in New York to The Violet Hour in Chicago, and now to The Elbow Room in Vancouver, Washington.In this episode, Damian sits down with Toby for a wide-ranging conversation covering the early chaos of oyster shucking and club bartending, the epiphany of watching Sasha Petraske behind the bar, and the vision and legacy of The Violet Hour — the iconic Chicago bar that helped reshape American cocktail culture.🍸 Topics CoveredToby’s origin story — from pouring his first drink in a dry town at 11, to cooking his way around the worldThe moment that changed everything: his first daiquiri at Milk & HoneySasha Petraske’s influence, mentorship, and legacyHow The Violet Hour brought New York-style cocktail culture to ChicagoWhy creating a quiet, transportive, guest-focused space was at the heart of its designBehind the house rules, the team culture, and the now-legendary drinksThe next chapter: The Elbow Room and “comfortable craft” cocktails built for real-world speed📚 Featured ResourceThe Bartender’s Manifesto by Toby Maloney & Emma Janzen A bartender’s book for bartenders — about process, purpose, and hospitality with heart. → Available now wherever you get your books.Stay tuned for Toby’s next book, The Cocktail Sessions, dropping May 2026 — a craftsmanship-first guide to 63 essential classic cocktails.🔗 Guest Links📸 Instagram: @tobycocktail 📩 Email: tobymaloney@gmail.com 🍸 Bar: @elbowroom1970 📘 Book: The Bartender’s Manifesto — available now Hosted on Acast. See acast.com/privacy for more information.

After a cancelled flight, three planes, and a lot of sweat (literal and metaphorical), Damian finally made it to Tales of the Cocktail 2025 in New Orleans — and lived to tell the tale... barely.In this slightly foggy, totally unfiltered solo episode, he shares his jet-lagged recap of the biggest cocktail event on the planet. From Speed Rack chaos and legendary frozen Irish coffees at Erin Rose to Buckfast cocktails, light-up ice cubes, and back massages courtesy of Campari — it’s all here in glorious, semi-chronological detail.Expect stories about Team Ireland’s iconic takeover, wild brand parties, heartfelt shoutouts to bar world legends, and a curtain call at Pig & Punch. This one’s a love letter to the industry and the people who make it so damn fun.🥂 In This Episode:Tales of the Cocktail survival mode: flights, heat, and media credentialsSpeed Rack National Finals: organised chaos for a great causeErin Rose & Killer Po’ Boys: frozen Irish coffees and unofficial Team Ireland HQThe wild world of tastings, seminars, and book signings (Wondrich, Rothbaum, Mandy Naglich & more)Jack Daniels, Run The Jewels, and Julie Reiner’s light-up cocktailsRooftop espresso martinis, Pringle pairings, and back massages with CampariBuckfast cocktails from Panda & SonsA peek at the next full episode: The Irish House takeover at Tales (yes, it was that good)Cameos and legends spotted: Erick Castro, Kaitlyn Stewart, Danil Nevsky, Julio Bermejo, Hidetsugu Ueno, Dre Masso, Ian Burrell, Sother Teague, Join Jules & Uncle Brad, Cocktails by Hawk, and morePig & Punch: a BBQ send-off for the agesThe Bacchanal Wine wind-down and Frenchmen Street finale💬 Quotes to Sip On:“Tales isn’t just an event — it’s the Super Bowl of the bar world. The Oscars. The Met Gala with Negronis.”“If in doubt… head to the Erin Rose.”🎙️ Mentioned in This Episode:Tales of the CocktailSpeed RackMandy Naglich – How to TasteDavid Wondrich & Noah Rothbaum – Oxford Companion to Spirits & CocktailsBart Mee & Val Girotto – The Bubble BookJulie Reiner, Erick Castro, Kaitlyn Stewart, Danil Nevsky, Julio Bermejo, Ueno-san, Dre Masso, Ian Burrell, Sother Teague, Join Jules, Uncle Brad, Cocktails by Hawk, Lucas Assis📲 Follow Along:Instagram: @welovecocktails TikTok: @welovecocktailsx Website: www.thecocktailacademy.com Email: sayhello@thecocktailacademy.com💡 Enjoyed This Episode?Leave us a 5-star review, share it with a mate who’s obsessed with bar culture, and subscribe so you never miss an episode — even if we accidentally get swept up in 150+ events a day again… Hosted on Acast. See acast.com/privacy for more information.

Join Stanislav Harciník, a Slovak bartender, author, and mentor from Mirror Bar in Bratislava, as he shares his transformative journey from bar back to passionate hospitality advocate. He discusses the magic of connecting with guests and how his love for cooking shaped his bartending philosophy. Discover the inspirations behind The Cocktail Balance and why theory precedes recipes. Stan emphasizes that hospitality is about 'selling love,' illustrating how genuine experiences create lasting memories for patrons.

Preston Lee has helped scale some of the busiest and most beloved hospitality businesses across the UK and beyond — but his story started like many others: behind the bar, with no clue what he was doing.In this episode, Preston breaks down how he turned personal failure into the foundation for The 30% Rule — a training and operations system that’s helped restaurants and bars go from chaos to consistency.We talk about what most venues get wrong about training, why being nice isn’t the same as offering hospitality, and how systems can make your worst night feel like your best. Whether you’re an operator, bartender, or GM, this one is packed with real talk and real tools.What We CoverWhy only 30% of staff naturally operate at a high levelThe mindset shift that doubled revenue in a struggling venueWhy most managers fail (and how to stop it)The difference between service and hospitality — and why guests feel itHow to build training that actually worksWhat consistency really looks like on a busy Saturday nightCulture killers that start at the topWhy you can’t scale a team without clear, repeatable systemsWhat closing early says about your businessWhy hospitality is one of the most valuable skills in the worldQuotes to Remember“Most restaurants don’t have a training problem — they have a leadership and systems problem.”“Hospitality isn’t about being nice. It’s about making your guests feel valued. That’s a mindset.”Resources & Mentions30percentrule.com – Preston’s training and consulting platform@the30rule on Instagram👋 Connect With UsWebsite → www.thecocktailacademy.com Instagram → @welovecocktails TikTok → @welovecocktailsx Email → sayhello@thecocktailacademy.com🔐 Want More?This episode includes a bonus Lock-In segment exclusively for hospitality professionals, covering:Why most training doesn’t stickPreston’s “hospitality hill to die on”Advice for founders scaling multi-site operations → Unlock it now at thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

Damian is joined by Bart Miedeksza and Valentino Girotto, longtime collaborators, former bar owners, and co-authors of Bubbles: A Guide to Carbonated Cocktails. In this first half of the episode, they dive into the origins of their partnership, the evolution of Crossroads Bar into a consultancy, and the obsessive research process that led to their groundbreaking book. Expect tales of late-night DMs, deep dives into molecular flavor compounds, and why carbonation is more than just sparkle — it’s a science.🧪 What You’ll LearnHow Bart & Val transitioned from running bars to full-time consultingWhy they wrote Bubbles — and how an Instagram post forced their handCollaborating with a Cambridge professor to decode carbonation chemistryHow they used flavor compound mapping to reverse-engineer cocktailsWhy consistency trumps complexity in modern bar programsTips for designing menus with both guests and GP in mind🔗 Links & ResourcesCrossroads Consultancy🌐 www.crossroads.bar📸 @crossroads.consultancyThe Book📘 Bubbles: A Guide to Carbonated Cocktails — available via their website.🔒 Bonus ContentTo hear the exclusive Lock-In Session with Bart & Val — where we dive deeper into carbonation techniques, common pitfalls, and pro tips — head to thecocktailacademy.com.🎧 Hosted by Damian Cole📸 @welovecocktails🌐 www.thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian sits down with one of modern bartending’s most influential voices Jeffrey Morgenthaler. Known for his no-nonsense approach to cocktails, pioneering work at Clyde Common, and the bestselling Bar Book, Jeff shares practical insights from 30 years behind the stick.Together, they dive into what’s changed in the bar world, what hasn’t, and why sometimes the most successful drinks are the simplest. From how to make a better Amaretto Sour, to why great bars can thrive outside major cities, this conversation is full of sharp, honest, and empowering takeaways for bartenders and bar owners alike.🍸 What You'll LearnJeff’s journey from architecture student to world-renowned bartender and authorHow the cocktail landscape has shifted over three decadesWhy small cities can outperform major cocktail hubs with the right approachThe myth of “cool” cocktails — and why the most popular drinks shouldn’t be ignoredThe story behind The Bar Book and why it’s still one of the most recommended in the gameJeff’s thoughts on RTDs, gin overload, and emerging spirits trendsThe rise of bartender burnout — and why hospitality starts with taking care of yourselfGame-changing tools: batching, syrup ratios, and consistency tips from the trenchesThe difference between service and hospitality — and how to hire people who “get it”How to build drink menus that actually work — for your team and your guests🛠️ Resources Mentionedjeffreymorgenthaler.com – Jeff’s official website with blogs, recipes, and free toolssyrupcalc.com – Free syrup calculatorbatchcalc.com – Free batching calculatorThe Bar Book: Elements of Cocktail Technique by Jeffrey MorgenthalerDrinking Distilled: A User’s Manual by Jeffrey MorgenthalerRegarding Cocktails by Sasha PetraskeThe Joy of Mixology by Gary ReganCosmopolitan: A Bartender’s Life by Toby Cecchini📣 Perfect For:Bartenders looking to sharpen their skillsBar managers refining their training or menusBar owners in small markets trying to raise the standardAnyone tired of cocktail snobbery and ready to build great hospitality from the ground up📲 Connect with The Cocktail AcademyWebsite: www.thecocktailacademy.com Instagram: @welovecocktails TikTok: @welovecocktailsx Facebook: @welovecocktailsx Email: sayhello@thecocktailacademy.com📲 Connect with Jeffrey MorgenthalerInstagram: @jeffmorgen Website: jeffreymorgenthaler.com Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian sits down with spirits educator and founder of Flavor Camp™, Reece Sims a true innovator when it comes to helping people taste differently.Reece shares her winding path from marketing to bartending, blogging, sales, and finally launching her own immersive spirits education platform. She dives into the origins of Flavor Camp, explaining how her flavour-camp system simplifies the overwhelming world of spirits and empowers people to explore based on taste, not just category or branding.We cover:Reece’s unorthodox entry into bartending (with a little résumé creativity)Building a million-dollar cocktail kit business during the pandemicWhy most tastings are biased and how Flavor Camp flips the scriptThe structure of a Flavor Camp session, including gamified blind tastingsHow her marketing background shaped the business modelThe power of visual learning and why icons, colours, and simplified cues matterThis episode is a masterclass in combining creativity, sensory science, and hospitality experience to build something truly useful and fun.🛑 Want more? Stick around for The Lock-In — a bonus segment where we talk practical tasting tips, flavor fatigue, judging spirits, and some hot takes on overrated bottles. Available exclusively on thecocktailacademy.com📲 Connect with ReeceInstagram: @flavorcampPersonal: @reecesimsWebsite & Free Resources: www.flavorcamp.com📲 Connect with Damian / The Cocktail AcademyInstagram: @welovecocktailsTikTok & Facebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: sayhello@thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.