Mondays at 5:00PM EST
How to Behave is a fun, freewheeling and irreverent conversation about all aspects of our behavior and its effects on the people around us. Topics will range from simple matters of etiquette, like which fork to use at a fancy dinner or when and how to tip, to bigger social issues like how to handle racial conflict in the workplace or how to break up with someone. There will be expert guests like etiquette professionals or psychologists as well as working professionals such as waiters, flight attendants and customer service reps to tell stories of behavior, bad and good. While the topics will be serious, the tone will be light-hearted, cutting edge and, most of all, funny.
Brian Keyser’s experience in food service and hospitality ranges from selling Chipwich ice cream sandwiches from a cart on the beach in San Diego to Owning Casellula Cheese & Wine Cafe in New York City. In between he has worked as a server and manager at some of the best restaurants in New York including Union Square Café, The Modern, Blue Hill at Stone Barns and Chanterelle. Previously, Brian worked in film and video production, managing multi-million dollar projects for companies such as Iwerks Entertainment and Walt Disney Feature Animation. He also co-wrote and directed the comedy "Sin-Agog" for the 2002 New York International Fringe Festival.
This week on How to Behave, Brian Keyser and Hannah Howard are toasting to holiday cocktails with cocktail creator Niccole Trzaska. Find out why Niccole does not like to call herself a mixologist, and why tequila and red wine mixes turn her into a party animal. Hear why Niccole chooses to work with fresh, organic ingredients for the sake of home bartenders. Why does gin make Brian grumpy? Find out how Niccole crafts holiday drinks like the hot toddy and eggnog! Learn about Niccole's history in the cocktail world, and her affinity for teaching bartending. This program has been brought to you by Regional Access. Music by Jon Lundbom & Big Five Chord.
The Russian Standard Moscow Yule Mule
2 parts Russian Standard Vodka
4 parts ginger beer
½ part cranberry juice
½ part lime juice
*Pour vodka, ginger beer and both juices over ice in a copper Moscow Mule mug or rocks glass filled with ice. Stir to combine. Garnish with a sprig of rosemary
Santa’s Sugar Island Toddy
1 ½ parts Sugar Island Rum
Combine all ingredients in a coffee glass and garnish with a lemon
Tres Agaves Holiday Coffee
1 ¼ parts Illy canned sweetened coffee
1 ½ parts Tres Agaves Blanco Tequila
¼ part Coffee Herring
Combine all ingredients and shake & strain over ice into a rocks glass; garnish with orange slice & cinnamon
"I don't like to call myself a mixologist. I think mixologists work very hard to maintain the integrity of traditional cocktails. I like to make things that are new... I try to keep things fun." [6:45]
-- Niccole Trzaska on How to Behave…read more