Adam O'Donnell, Co-Owner of Jive Turkey in Las Vegas, returns to Pouring Stories for our second episode of season 2. Like at his and Sam's bar "Jive Turkey", Adam is back on the podcast to push boundaries! The conversation goes from shooters and gendered ordering to the history of the Old Fashioned and Luxardo cherries. All along Adam uses his shocking sense of humor to surprise the host G. There is a lot of playful word jousting but at the end you know, this is just how two good friends, show their love.

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00:00 Introducing Adam O'Donnell

01:58 A Jabroni vs A Giambrone

02:40 Cement Mixer…

05:48 An Old Fashioned Argument

08:55 Season 2 changes... ANGELO!

11:00 An education on Luxardo & Perla Dry!

15:00 Gendered P-Mix (men vs. women ordering trends)

17:30 Shumaker deserves better!

19:50 “Other People’s Property” at Jive Turkey

22:08 Saturday Morning Cartoons NotJustABartender

23:26 Building Cocktail Menus

26:55 THE COSTS OF OWNERSHIP

29:45 “Irrealistic” IS IT A WORD? P1

30:40 Does lime go in a Pina Colada?

32:15 "Irrealistic" P233:10 Picking Rum

34:20 "Irrealistic" P3

35:31 Recipe: The piña COLADA (Scarface)

36:55 Ferraro’s Cardamom Saffron tincture

39:55 “Even when they’re bad, they’re still good”

41:15 Finishing The drink

43:43 “oooh weee, I think we got something here”

44:50 Liquid Alchemist

47:21 How to make a cocktail

50:25 What makes a “Dive Bar”?

52:25 Tiki Bars

53:00 Cannibalizing Bramare (Allegedly)

55:10 Dives vs Tiki P2

57:00 Stereotypes

57:55 Dives P3 dives vs sports bars

1:00:00 Jive’s Chicken Sandwich.

1:08:00 Malort

1:11:07 Refused Icing

1:15:10

1:15:57 icing p2 end

1:16:501:18:00 Nocturno

1:20:00 Adam’s dessert island food - Burger

1:20:43 Bar Bohem's burger

1:21:50 “fuck your for icing me” P3

1:24:13 Cocktails “oh Malort”

Blacking Out

Recipe

Bastardized piña colada

2.00 oz pineapple

1.00 oz coconut

0.50 oz Fernet Branca

0.50 oz Planteray Pineapple Stiggins

0.50 oz Lemon Hart & Sons 151 Rum

0.25 oz Fresh Lime Juice

This Old Fashioned

2.50 oz Old Forester 100 prrof

0 .25oz simple syrup

3 dash Angostura bitters

2 dash Orange bitters

G- Orange peel & Cherry

Combine all ingredients in mixing glass, add ice, stir, strain over large cube. Express orange over cocktail and a cherry pick for garnish

Pouring Stories Season 2 Episode 1

Heidi Wiest, Master Hair Stylist, Sound Healer, and founder of Wyld Kī®, joins the Pouring Stories Podcast for our first episode of season 2. Heidi speaks to her over 25 years of experience in beauty and personal care, drinking expensive “cat coffee”, & enjoying good tequila, all while desperately seeking a decent Skinny Margarita! During the episode we test tequila's for additives, talk about the alleged shady practices of some brands, tattoo care, and G gets Heidi's personal touch with her product Ignite! As the drinks go down, the conversation ramps up in this hilariously good time!

00:00 Intro Heidi Wiest Teaser

00:20 Skinny Margaritas

01:45 Wyld Ki and Sound Healing

04:11 Skinny Margaritas p2

08:10 Sound Healing

09:48 Wyld Ki Dear Tallow

12:20 Men and Skin Care

15:25 Additives in Tequila

21:30 Tattoo Care

30:40 Routines & The Key To Sex-ess!

32:00 Comparing Tequilas

37:08 Side Sippin’ great Tequila

42:00 Quality vs. Hype

44:00 Tito’s will never sponsor us!

48:40 Allegedly!

52:52 G isn't an espresso expert...

55:10 Luwak (Cat Poop) Coffee

57:30 Carajillo riff with Ilegal Mezcal

60:00 First days of a new tattoo

65:00 Heidi melts G with "Ignite" from Wylde Ki

69:25 WRAP IT UP!

Recipes

Skinny Margarita

2.00 oz G4 Reposado Tequila

1.00 oz Cointreau

1.00 oz Fresh Lime Juice

Shake and strain into Rocks Glass with Tajin rim

Modified Carajillo

2.00 oz Fresh Espresso

1.50 oz Licor 43

0.50 oz Ilegal Caribbean Cask Reposado

Shake and strain over ice and garnish with orange peel. Check out her website www.wyldki.com for all her amazing products (this is not a paid promotion).

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A special thank you to our guest Heidi Wiest for her years of friendship and great hair cuts!

Hosted and Created by Michael Giambrone

Executive Producer: Angelo Cabanas

🎙 Pouring Stories Ep.18 - Giambrone sits down with Nathan Grates, co-owner of The Sand Dollar LV, Sand Dollar Downtown, and La Casa De Juliette, to talk about the grind behind building three of Las Vegas’ most respected cocktail and live-music destinations.

From brutal late nights as a beverage manager to wild college bar shifts, Nate opens up about the real costs of success: Physical, emotional, and financial. We dive deep into cocktail competitions, sobriety in the industry, Las Vegas dram shop laws, and why authenticity beats hype every time. If you care about Las Vegas bars, cocktail culture, or the business of hospitality, this episode is pure gold.

💡 Why Watch / Listen

✔ Inside story of The Sand Dollar Las Vegas-from concept to cult status

✔ Brutally honest look at the hospitality industry: burnout, sobriety, and creative passion

✔ Cocktail nerd talk: Trinidad Sour, additive-free spirits, and Martingale Cognac

✔ Lessons on entrepreneurship, partnership, and staying authentic in a world of influencers

⏰ Chapters & Key Moments

00:00 Intro Teaser

01:04 Ole Bison Bourbon - Tasting room with Jeremy Wilkinson

02:30 Building a foundation

04:19 Beverage Manager Hell - “It Destroyed Me Physically & Emotionally”

07:55 First moments bartending - “Is this legal?”

11:26 Enthusiasm for bartending

12:18 Cocktail Competitions (Presentation)

14:18 Cocktail Competitions (Scoring bias)

15:45 Over-drinking & Sobriety in the beverage industry

18:35 D.U.I., Taking their Keys, & Dram Shop Laws in Las Vegas

22:45 Davey’s Locker

24:40 Bartending a College Bar - “I overserved everybody”

27:20 Media Dinners!

29:46 Concierge

31:31 Trinidad Sour - What did G do wrong?

35:00 G realizes his mistake!

37:00 Additive Free in the news!

42:55 Ghost Busters44:10 Corrected Trinidad Sour (after 2 bottles of ango)

45:54 La Casa De Juliette

50:00 No Smoking at The Dollar!

52:25 Girls love the most horrific content - Last Podcast on The Left

55:10 Nate & Jamison - Origins of true partnership

1:08:00 Born to work - It’s how you’re raised

1:14:00 10 Years of The Sand Dollar (Cancelled Comp?!)

1:26:00 Additive vs. Additive Free

1:28:10 Martingale Cognac

1:31:00 Guillaume Vallet - Louis XIII

1:32:00 “Certain cultures are notoriously poor at making beer”

1:33:50 Vegas Brewers

1:37:00 People who talk but never do

1:38:30 Bringing authenticity to content creation

🍹 Featured Drink – Trinidad Sour

The Giuseppe Gonzalez recipe:

1.50 oz Angostura Aromatic Bitters

1.00 oz Orgeat

0.75 oz Lemon Juice

0.50 oz Rye Whiskey

Shake with ice, double strain into a Nick & Nora, garnish with a lemon peel.

🎧 Pouring Stories

Hosted & Produced by Michael Giambrone & Kyler Fleming

Executive editor: Kyler Fleming

Follow for more conversations with bartenders, spirits pros, and the people shaping cocktail culture.

For more info on Nate's venues click the links below.

https://lacasadejuliette.com/

https://thesanddollarlv.com/

Dario Doimo spent half of his life abroad, sneaking into an international competition at 19, and falling in love with bartending ever since. He went on to win the World Flair Bartending competition, open venues, became a U.S. Citizen, and is now The Agave Ambassador for Bacardi! Dario finally sits down with his old friend Giambrone, to share some of the wild ride he has been on!

0:00 Dario Doimo Ep.17 Pouring Stories teaser

1:30 Cuba Libre (Bacardi Select)

3:00 Old limes

4:10 Born to bartend: How it started.

6:56 So many cocktail names

9:30 Soda-guns suck

12:00 Health Department

15:35 Bad vs. Good Bar Design

21:10 "He drank Cocchi with Cocchi" (Jozef)

22:44 Restaurant opening woes

33:00 How Dario ended up at Mr. Coco

37:00 Negroni Bianco

40:00 Las Vegas prices are out of line

45:50 Spritz & Carver Steak by Francesco LaFranconi

53:00 THE SUDDEN BRAMARE CLOSING

1:00:00 Vegas lost exclusivity...

1:04:00 Binge Drinking

1:07:00 The Art Of Italicus 2019/Comps

1:17:15 The Flair Life

1:30:00 Bopitty Boo Boo

1:31:00 Training for World Flair

1:37:40 Outdated process for citizenship

1:46:57 Bartending teaches you about people

1:48:10 Dario performs for a village

1:54:10 Patron Cristalino

1:55:40 Tennessee Whiskey = Lincoln County Process

1:57:00 Ilegal Mezcal Caribbean CaskSpecial T

hanks to Dario Doimo for years of friendship and excellence. Thank you to Bacardi, Patron, & Ilegal Mezcal for lending your Agave Ambassador and for delicious spirit

Kristi De Vita joins us on Pouring Stories, to share her family's French connection to Chartreuse, adding needed context to her hidden tattoo reveal during the podcast. Kristi goes on to talk about leaving Boulder City for a new life in New York City, gaining the attitude she needed to navigate the sidewalks, and becoming the Business Development Manager for Gallo in New York! She finishes by teaching us a trick, opens a bottle of Champagne, and detailing the finer points of the glassware we choose.

0:00 Kristi De Vita | Pouring Stories Ep.16

2:30 The Dillinger, Boulder City

6:00 The managers struggle

10:40 Chartreuse in the blood

14:00 Proper tipping, over tipping, & tip fatigue

23:25 Moving to NYC (flibbertigibbety)

29:50 New York State Of Mind

35:03 "Gear-Head's, I'm sorry" - Giambrone

38:06 Know one needs another "How-To" (Last Word)

41:22 Episcopal & other Chartreuse gems

44:35 Total Wine & Lee's Discount Liquor

49:38 The French & Kristi's shirt glitch

53:20 Kristi's Tattoo (Chartreuse fun facts)

57:10 Chartreuse Green vs. Yellow vs Vegetal

59:21 Wine for breakfast

1:06:00 Kristi's Disclaimer

1:06:59 Rombauer Chard to Sauv

1:08:22 Sauvy B's, Menty-B's, and S&M!

​⁠​⁠​⁠​⁠​1:12:25 Super Tuscan, Chianti, Sangiovese

1:17:00 Corked Wine TCA. Cork Soakers!

1:23:38 Why people go out to eat!

1:25:58 Gallo and Rombauer

1:28:18 Sideways quote that crushed Merlot

1:35:50 Opening Champagne with Kristi De Divta

1:41:30 Best Glass for Champagne

1:47:00 WORKING WITH INTENT in your career

Please like, share, & subscribe to support the channel!

Hosted & Produced by Michael Giambrone and Kyler FlemingSpecial thank you to ​⁠Kristi De Vita ​& Gallo

Author, Educator, & Designer Of The EuroBar | Livio Lauro | Pouring Stories | Episode 15

Join me and my long-time friend & mentor Livio Lauro as we dive into the world of bartending on Pouring Stories 15th episode. We explore the creation of the EuroBar, the art of classic cocktails like the Negroni, and why the size of your ice cube matters more than you think. I also share some war stories from high-volume bartending nights. Just a note: the audio has a few minor rough edges for the first 23 minutes so i timestamped it, in case you want to skip ahead!

00:00 Sizzle Reel

00:46 Who Is Livio Lauro

05:12 Ponce De Leon (Cocktail) P1

06:48 Liquor.com vs. Difford’s Guide

07:30 Southern Glazer’s through the years

10:20 Authenticity & Service

12:10 Mise En Place

14:00 Ponce De Leon P2 (Joe Galsini)

19:10 Brand & Distributor Relationships

20:30 The Southern Wine Class

[Guest Mic Gets Fixed]

23:43 Mic Fixed

24:34 Ponce De Leon P3 (Ankle Blender)

28:10 Cocktail Competitions

31:06 The Saturn Origins

35:32 “I Fink You Finky” from The Sand Dollar

36:07 Cockpit Style Bar Stations

37:00 Creating The EuroBar

48:55 The Gatsby’s experience (Resorts World)

50:36 The Big Cube Controversy

53:12 “100 ways to skin the rabbit” 🤣

56:00 Americano vs. Negroni

58:34 Ice Nerds 🤓

1:00:33 The “Dirty Dump”

1:01:10 “3 Deep” bartending (High Volume)

1:04:19 The Pirlo (Cocktail)

1:09:25 How to say Negroni Sbagliato

1:10:35 Why Are Italians Obsessed with Bitter?

Hosted & Produced by Michael Giambrone and Kyler Fleming

Special thank you to Livio Lauro, a person who I owe so much to. I have been learning from you for a decade and I am eternally grateful. ​⁠

Also thank you Campari & Weber Ranch

Link to Master Your Glass website: http://www.masteryourglass.com

The Usbg link for Liquid Legacy By Livio Lauro https://www.bystadium.com/us/en/stores/united-states-bartenders-guild-56700/S701602289/p/liquid-legacy-c299940709Amazon link for liquid legacy https://a.co/d/hUd2pcH

Hospitality is more than a job. It’s the time invested into your patron, guest, or even coworkers and staff. Get insight from one of the best to ever do it all in Vegas. Spotty made a name for himself at incredible bars in Las Vegas & Arizona. Especially at the world famous Herbs & Rye. He gives us some back of house info and even makes the Herbs Old Fashioned. You can see him now slinging Sagamore Rye all over the Southwest region!

00:00 Clint “Spotty” Spotleson Pouring Stories Ep.14

03:32 Sagamore Crush (cocktail)

4:43 Preventing Waste : Oranges

08:43 HERBS & RYE through the years

11:30 Garnish Theory

15:24 How To Treat Every Guest/Regulars

34:51 OJ Simpson Story

38:17 BARMANIA

40:35 Jeffrey Morgenthaler Amaretto Sour (cocktail)

51:00 Sequels Almost Always Suck

55:01 “Vegas locals, just know how to hang”

59:17 Tariff’s & liquor brands

1:00:30 About Sagamore & Rye Whiskey

1:13:30 Spotty Makes The Herbs Old Fashioned

1:22:00 Booze is starting to hit…

1:27:00 Spotty’s parting Story

Hosted & produced by Michael Giambrone & Kyler Fleming

Special thank you to Clint Spotleson. Over the years it has been a pleasure to sit at your bar-top and an even greater pleasure being your friend!

Join us for Episode 13 of Pouring Stories as Christopher “Tater” Gutierrez, Partner & Operator of Stray Pirate in Las Vegas’ vibrant Arts District, takes us on a nostalgic journey! From the golden era of flair bartending to the 2000s cocktail renaissance, Tater shares stories of opening a dog-themed pirate bar, crafting unique cocktails like the Zombie, and embracing life’s lessons behind the bar. This lighthearted yet thought-provoking episode dives into bar culture, industry insights, and the art of mixology. 00:00 - Intro & Sneak Peek

00:25 - How does one become a “Tater”?

01:47 - Las Vegas Arts District vs. Downtown

02:50 - Tater’s Passion for Bartending Begins

04:38 - Crafting the Zombie at Stray Pirate

06:20 - Jägermeister Love

07:20 - Zellerfeld Mini-Meister Story

09:10 - Stray Pirate’s Underwater World Vibe

11:00 - “we’ll Handle the Heavy Lifting”

12:16 - The Rum Blend at Stray

12:43 - Drinking with Intention

13:45 - Gwen Rosewater’s Black Velvet Paintings

15:35 - Life Lessons learned through doing

15:56 - Flair Bartending & Tater’s Fitzgerald Days

18:50 - Machines vs. Job Security

20:34 - Energy Levels & Perfect Serve Timing

21:05 - Bars with Food vs. Without

22:50 - Spoiled Bartenders: “I’ve Juiced Enough!”

24:00 - Pay Your Dues: Learning from Experience

26:20 - Avoiding Industry Burnout

28:51 - American-Made Mugs at Stray Pirate

30:55 - The Corduroy Era

32:53 - Competition Drives Excellence

35:40 - Comfort in Uncomfortable Situations

36:54 - Caipirinha & Neglected Cachaça/Rum

38:45 - Jägermeister as a Cocktail Modifier

39:45 - Your Bottles Are Deteriorating!

41:46 - Uncle Stuart: The Renaissance Man

45:05 - “What’s Your Excuse?”

45:55 - Interview Fails & Bar Team Chemistry

49:50 - Soul vs. “Yip!”-ioca Cachaça

51:00 - Kyler’s “Suck It, Soul” Moment 😂

52:00 - Avuá Cachaça Spotlight

52:50 - Deciding on Concepts

53:44 - Understanding Your Bar’s Offerings

55:30 - Arts District Gems: Vesta Coffee56:30 - Silver Stamp: World-Class Beer Bar

57:15 - Haze-Bros?

59:31 - “I Am Where I Work”: Evolving Palates

1:00:27 - Same Drink for 30 Years?

1:02:18 - Stray Pirate’s House-Made Ginger Beer

1:03:06 - Tangible Guest Experiences

1:04:12 - Cachaça & The Caipirinha

1:05:15 - Old Fashioned vs. Wisconsin Style

1:06:00 - “I’m Never Making This at Home!”

1:08:20 - In the Weeds at Family Gatherings

1:08:50 - Party Prep: Freezer Martini

1:09:25 - The Future of Pouring Stories

1:09:40 - Family Feedback Can Be Harsh

1:10:45 - Briney Daiquiri & Superfrico Daq-Off

1:12:11 - Losing to Jen

1:13:39 - When in Doubt, Collins It Out (2:1:1)

1:14:00 - How Tater Builds Sours

1:15:14 - “The Spirit’s the Picture, the Cocktail’s the Frame”

1:15:34 - Regal Shake? What’s That?

1:17:38 - Perfecting the Shake

1:18:10 - Martini musing

1:21:05 - True Aperitivo Vibes

1:24:39 - Making Judgments Behind the Bar

1:25:25 - Interpreting Guest Needs

1:27:00 - Avoiding Bartender Missteps

1:40:20 - Always Working on the Next Thing

1:42:35 - Best Tiki Bars & Mai Tais in Vegas

1:44:05 - Writing Creative Menus

1:46:30 - “Bring the Funk, Make It Weird”

1:47:00 - Embracing Bitter Flavors

1:50:15 - Toast to Uncle Stu

1:52:00 - Shoutout to Andrew Tran

1:52:28 - Rum love

1:52:48 - Brettanomyces isn’t an Encyclopedia!Hosted & Produced by Michael Giambrone & Kyler Fleming

Special thank you to Christopher Gutierrez for being a pillar to the Las Vegas craft bartending industry and teaching us all so much! Congratulations on Jive Turkey & the brand new Prowl!