Wednesdays at 3:00PM EST
The theme song for The Speakeasy is "Whiskey and Loose Women" by Brothers
Tune in to The Speakeasy, every Wednesday at 4PM, where host Damon Boelte will discuss cocktails, spirits, wine, beer, tea, coffee and all things in the liquid universe, with guests ranging from bartenders and brewers, alchemists and ambassadors, roasters and regulars, and every expert and enthusiast in between. Learn from some of the world's leading experts in mixology, bar history, distillation and brewing about how we enjoy imbibing today.
Damon Boelte has consulted for many bars and restaurants in New York City and beyond, and is currently is the bar director for critically heralded Prime Meats restaurant in Carroll Gardens, Brooklyn. He has worked with many spirits and beverage companies such as Maker's Mark, Plymouth Gin, Tito's Vodka, Corzo Tequila, the American Gin Company, Highland Park and Stumptown Coffee. You can read about his cocktails and techniques in New York Magazine, The New York TImes, Time Out, Imbibe Magazine, GQ, Edible Brooklyn & Manhattan, Saveur, Bon Apetit, La Cucina Italiana, Food & Wine, Travel & Leisure, Eater.com, Tastingtable.com & seriouseats.com.
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On an informative and conversational episode of The Speakeasy, Damon Boelte is joined by friend and fellow bartender Aaron Polsky or Neta and Amor & Amargo. Damon and Aaron talk shop and discuss classic cocktail variations and the use of lower ABV spirits including Soju and Sherry. How can cocktails and food live in harmony? What does it mean to mess around with classic cocktail formats? Tune in for a great conversation on interesting drinks, customized bars and innovative bartending. This program was sponsored by Heritage Meat Shop.
"At Neta it's important for us to create drinks that go with food. The great thing about Soju is that its a distillate that has 25% alcohol. You can make cocktails [with Soju] that are significantly lower in ABV and go better with food."
"If you're a bar - stand behind what you are and what you do!"
"Nobody knows the drinks better than the bar staff and nobody knows the food better than the chef. Why not work very closely together to make that ideal relationship between the two?"
--bartender Aaron Polsky on The Speakeasy…read more