Benji Purslow joins Damian this week to discuss his journey from pub bartender and aspiring musician to International Advocacy Manager at Heaven Hill.

From pulling pints in seaside pubs to representing one of the world's largest whiskey producers, Benji shares lessons learned from more than 25 years in hospitality and explains what modern brand advocacy really looks like.

The conversation explores career progression, supplier relationships, bourbon's current challenges, and why deep expertise remains one of the most valuable assets a bartender can develop.

Hospitality teaches resilience, adaptability and work ethic that transfers into almost any career. The best brand advocates aren't simply marketers—they connect producers, distributors, bars, bartenders and consumers. Benji explains why brands look for the right fit rather than simply chasing social media numbers, and why developing specialist knowledge in a single category can create significant career opportunities.

The discussion also explores bourbon's current oversupply concerns, why the situation is more nuanced than many headlines suggest, and how today's challenges could ultimately benefit whiskey drinkers in the years ahead. Above all, Benji argues that passion matters, and that the most successful advocates tend to work with products and categories they genuinely love.

Benji's route into hospitality, the realities of modern brand advocacy, working with Heaven Hill and American whiskey, what brands look for in bartenders and venues, bourbon's boom, slowdown and future outlook, career advice for aspiring advocates, and reflections on Tales of the Cocktail and industry networking.

Follow Benji on Instagram: @benjipurslow

Follow The Cocktail Academy:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

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This week on The Cocktail Academy Podcast, Damian sits down with Steve Schneider, partner at Sip & Guzzle in New York and one of the defining figures behind modern cocktail hospitality.

Steve talks through his journey from the Marines and high-energy DC bars to Employees Only and eventually building Sip & Guzzle alongside Shingo Gokan. What starts as a conversation about cocktails quickly turns into a deep dive into bar identity, hospitality, storytelling, service culture, and what it actually takes to create bars people emotionally connect with.

Steve breaks down the philosophy behind Sip & Guzzle, explaining how the venue was designed as a “love story between New York and Tokyo,” inspired by the history of Japanese samurai arriving in New York in the 1860s and the evolution of Japanese bartending culture. He also opens up about building concepts with intention, managing high-volume service, training teams, and why modern bartending is now more about flavour and experience than showing off technical knowledge.

The episode is packed with stories, hospitality philosophy, operational insight, and the unmistakable energy Steve has become known for.

In this episode:

• Steve’s journey from the Marines into bartending

• Winning speed bartending competitions and early industry life

• Joining and eventually becoming partner at Employees Only

• Building Sip & Guzzle alongside Shingo Gokan

• The concept and storytelling behind the venue

• The difference between SIP and Guzzle

• Japanese bartending versus New York bartending culture

• Designing hospitality experiences around emotion and atmosphere

• Why lighting and music matter more than people realise

• Managing consistency in high-volume cocktail bars

• Training experienced bartenders versus younger staff

• Why patience matters for young bartenders wanting to open bars

• The evolution of modern cocktail guests and flavour-driven drinking

Highlights:

• “Sip & Guzzle is a love story between New York and Tokyo.”

• “You fight through the hustle and bustle upstairs, then go downstairs and drink amongst the samurai.”

• “The worst thing somebody can say is: ‘I don’t understand this place.’”

• “The gloves are off now. You can really do whatever.”

• “I stayed behind the bar for 13 years before opening my first place.”

• “We’re smarter downstairs at SIP, but we’re better looking upstairs at Guzzle.”

• “I don’t like telling people what they should or shouldn’t do behind the bar. If your guests are happy, go for it.”

Steve also shares his thoughts on:

• Why the best bars aren’t necessarily the ones with the best drinks

• How hospitality has evolved in the social media era

• Why experienced teams matter in high-volume environments

• The importance of understanding your concept and market

• Why guests today are far more educated and adventurous than ever before

Follow and subscribe to The Cocktail Academy Podcast on your preferred platform to support the show and stay up to date with future episodes.

Follow The Cocktail Academy:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

www.thecocktailacademy.com

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From recipe databases and home bar apps to batching systems, dilution calculators and profitability tools, Damian breaks down the difference between cocktail enthusiast apps and genuine professional bartender tools.

He shares honest thoughts on apps like Mixel and My Bar, before exploring why Bartender's Choice remains one of the most respected cocktail apps in the industry.

The centrepiece of the episode is a deep dive into Bevnap, Jeffrey Morgenthaler’s modern bartender toolkit built around batching, costing, scaling, carbonation, ABV calculations and operational consistency.

Damian also reflects on how modern bartending is changing:

• Are bartenders relying too much on apps?
• Is memorisation disappearing from cocktail culture?
• Are we moving from artistry to systems and scalability?
• What actually separates a cocktail enthusiast from a working bartender?

This episode is packed with practical insight for bartenders, bar managers, hospitality professionals and cocktail enthusiasts alike.

• The rise of cocktail apps in modern bartending
• Why Damian doesn’t love Mixel
• The difference between enthusiast apps and professional bartender tools
• Why Bartender’s Choice is still highly respected
• How Bevnap is changing cocktail batching and bar operations
• Costing cocktails and running profitable bar programs
• The future of batching, prep systems and bartender education
• Why consistency matters more than memorising specs
• Julie Reiner’s “batchology” discussion revisited
• The evolving role of the modern bartender

• Mixel
• My Bar
• Bartender's Choice
• Bevnap

If you enjoyed this episode, make sure to subscribe, leave a review and share it with someone in hospitality.

Follow The Cocktail Academy:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: The Cocktail Academy

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Julie Reiner joins The Cocktail Academy Podcast for a candid conversation on what it really takes to build a lasting career in hospitality.

A true legend of the modern cocktail world, Julie is the force behind iconic New York bars including Clover Club, Milady’s and the former Flatiron Lounge. In this episode, she talks about hiring for hospitality over skill, why warmth matters more than technical knowledge, and how great bars create opportunities for people to grow.

Julie also reflects on how the cocktail world has changed since the early days of the modern cocktail revival, from the rise of social media and awards culture to the impact of batching on bartender education. She shares honest thoughts on burnout, mentorship, women in bartending, Speed Rack, and why young bartenders need to slow down, learn the classics and put the time in.

This is a conversation about longevity, leadership and the kind of hospitality that actually makes people feel better than when they walked in.

In this episode:

• Why Julie hires for personality first

• What makes someone naturally suited to hospitality

• How Clover Club and Milady’s develop staff

• The impact of awards culture on modern bars

• Why bartenders need to understand the classics

• How batching has changed bartender training

• The importance of mentorship and women-led networks

• What good hospitality really means

Follow Julie Reiner:

Instagram: @mixtressnyc

Bars: @cloverclubny, @miladysnyc

Follow The Cocktail Academy:

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Website: www.thecocktailacademy.com

For bonus content, resources and more from the show, visit thecocktailacademy.com.

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In this episode of The Cocktail Academy Podcast, Damian Cole sits down with Gillian Fitzgerald of Casements Bar in San Francisco to explore what it really takes to build a world-class modern Irish bar.

Casements has become one of the most respected Irish bars in the US by doing things differently. This conversation goes deep into the bar’s identity, how Gillian and the team avoid tired Irish stereotypes, and how they create cocktail menus that feel rooted in Irish culture while still speaking to San Francisco and California produce.

Gillian shares the story behind Casements, what it was like opening just weeks before Covid, how the team survived through grit and rapid delivery pivots, and how they continue to evolve the bar through strong hospitality, staff development, and thoughtful drinks.

The episode also dives into the inspiration behind Casements’ new cocktail menu, including landscape, language, Irish ingredients, and the influence of the late Manchán Magan. If you are interested in Irish cocktails, cocktail menu development, modern Irish hospitality, bar ownership, or running a successful contemporary bar, this one is packed with insight.

In this episode:

• What makes Casements one of the most talked-about modern Irish bars in San Francisco
• How to create an Irish bar without clichés, shamrocks, or plastic paddy nonsense
• The story of opening Casements just six weeks before Covid shut everything down
• How the team built a delivery model overnight to keep the business alive
• Why Irish hospitality should be welcoming, inclusive, and for everybody
• How Gillian approaches cocktail menu development at Casements
• Blending Irish ingredients and ideas with California produce
• Why constraints, limited space, and simple techniques can lead to better drinks
• How Casements develops staff knowledge and gets the whole team involved in menu creation
• The thinking behind the new Casements menu and its connection to Irish language and landscape
• Why curiosity matters when building drinks for guests
• The story behind the name Casements and Roger Casement’s legacy

Key takeaways:

• A modern Irish bar should reflect real Irish culture, not stereotypes
• Great cocktail menus are built on clarity, balance, and identity
• You do not need endless equipment or overcomplicated techniques to make outstanding drinks
• The best bars build people, not just menus
• Hospitality works best when every guest feels welcome
• Sometimes the drinks with the most soul come from memory, place, and personal connection

Notable moments:

• Gillian explains how Casements was designed to feel like an authentic, contemporary Irish space in the middle of San Francisco’s Mission District
• She shares the bar’s survival story during Covid, from batch cocktails to mobile Guinness service
• Damian and Gillian discuss the challenge of making Irish drinks feel modern and relevant
• Gillian breaks down how the team tests cocktails, what makes the cut, and why one weird drink always stays on the list
• The new menu is revealed as a tribute to Irish language, land, and the work of Manchán Magan

If you enjoy conversations about cocktail culture, Irish whiskey, bar ownership, hospitality, and menu development, make sure to follow The Cocktail Academy Podcast and share this episode with someone in the trade.

Contact and follow:

Casements Bar

Instagram: @casementsbar

Website: casementsbar.com

The Cocktail Academy

Instagram: @welovecocktails

TikTok: @welovecocktailsx

Facebook: @welovecocktailsx

Website: www.thecocktailacademy.com

Email: sayhello@thecocktailacademy.com

Hosted on Acast. See acast.com/privacy for more information.

In this episode of The Cocktail Academy Podcast, Damian records live from Scarfes Bar at Rosewood London with Andy Loudon, Director of Bars, and Kris Bazys, Bar Manager, during the launch of the new Heroes & Villains menu.

Andy breaks down the thinking behind the menu, how Gerald Scarfe’s artwork shapes the identity of the bar, and why great bars are built on energy, escapism, and experience, not just what’s in the glass. Kris then takes us behind the scenes into the reality of service, explaining what actually changes when a new menu launches, how the team adapts, and what it takes to deliver consistency at scale.

This episode is a strong listen for bartenders, operators, and hospitality professionals who want to understand how top-level cocktail programmes are built and executed in a luxury environment without losing personality.

• How the Heroes & Villains concept was developed
• Why Scarfes focuses on experience over just drinks
• What really changes when a new menu launches
• The operational reality behind high-level cocktail service
• Why “villain” drinks like Mojitos and Cosmopolitans still matter
• How batching and classics work together in a modern bar
• The training system behind a high-performing bar team

Experience beats everything

Great drinks are expected. What separates bars is how they make guests feel from the moment they walk in.

Menus are built over time

A single menu launch represents months of development, testing, and team input.

Luxury doesn’t have to be stiff

Scarfes shows how to balance high-end service with warmth, personality, and energy.

Operations drive success

Menu changes impact everything—layout, prep, glassware, flow, and team movement.

Training builds consistency

Strong foundations, structured progression, and continuous development are key to maintaining standards.

Classics still matter

Even with modern techniques, classic cocktails remain essential for both training and guest demand.

• The thinking behind Heroes & Villains and its link to Gerald Scarfe
• Why certain classic cocktails became “villains” within the industry
• The hidden 48-hour prep behind some drinks
• How Scarfes trains and develops its team from the ground up
• The balance between batching for efficiency and maintaining craft

“People go to bars for escapism.”

“Luxury and comfort are not always the same thing.”

“You can train a monkey to make a good drink with the right recipe.”

“The enemy of art is the absence of limitations.”

“The first thing I protect is my team.”

Andy Loudon – Director of Bars, Rosewood London

Kris Bazys – Bar Manager, Scarfes Bar

Scarfes Bar: @scarfesbar

Rosewood London: @rosewoodlondon

The Cocktail Academy: @welovecocktails

Website: www.thecocktailacademy.com

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Tyler Zielinski has built one of the most interesting careers in modern drinks. In this episode, Damian chats with the author of Tiny Cocktails about his path from early bartending roles in Boston, to advertising in New York, to becoming a writer, consultant, educator, and content creator working across the global drinks industry.

They talk about what it really takes to build a career beyond the bar, why modern bartenders need to think differently about networking and visibility, and how Tyler carved out a lane that blends hospitality, media, and brand work.

The conversation also digs into the rise of tiny cocktails — what they actually are, why they are more than just glorified shots, and how they can create real value for bars and guests alike. Tyler also shares how the book opened the door to projects like Wheels Up and the Up Mini Bar, showing how one idea can evolve into something much bigger.

A great listen for bartenders, operators, drinks creatives, and anyone curious about where cocktail culture is heading next.

In this episode:

• Tyler’s route into hospitality
• From Boston bars to New York advertising
• Why content creation in drinks is harder than it looks
• Building a career outside the traditional bar path
• Why bartenders need to diversify their network
• What tiny cocktails actually are
• How smaller serves can work in a bar program
• Pricing, access, and tasting-menu applications
• The Wheels Up partnership and Up Mini Bar
• Why unusual ideas can lead to major opportunities

Follow Tyler:

• Instagram: @bon_vivantito
• Industry content: @zeststories

Follow The Cocktail Academy:

• Instagram: @welovecocktails
• TikTok: @welovecocktailsx
• Facebook: @welovecocktailsx
• Website: www.thecocktailacademy.com
• Email: sayhello@thecocktailacademy.com

If you enjoyed this episode, share it with a bartender mate, post it to your story, and tag us so we can see it.

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Lindsey Johnson has spent nearly two decades quietly shaping the global drinks industry from behind the scenes. From punk bar bartender to broadcast journalist to founder of the world’s first bartender advocacy agency, Lindsey built Lush Life Productions on one simple principle: take care of bartenders and they’ll take care of everything else.

In this episode, we dive into how she bridges the gap between brands and the bar community, why hospitality professionals should be treated like VIP guests, and the uncomfortable truths about awards, recognition, and what really matters in this industry.

• Lindsey’s unconventional path from punk clubs to brand strategist
• Why 80% of alcohol purchasing decisions are influenced by bartenders
• The founding of Lush Life Productions and 19 years of bartender advocacy
• Why brands still misunderstand the power of the bar
• Economic downturns and why they often lead to smarter brand investment
• The real reason some bartender programs fail
• Why hospitality must be practiced towards hospitality professionals
• Why awards don’t always equal impact
• Social responsibility and bars as community safe spaces
• Advice for bartenders who want to work with brands
• Advice for small brands trying to grow strategically

• If you want bartenders to champion your brand, feed them, respect them, and invest in them properly.
• Showing up consistently matters more than chasing visibility.
• Awards are nice — but mentorship and community-building matter more.
• Smaller brands win by focusing deeply, not broadly.
• Hospitality is not a buzzword. It’s logistics, care, trust, and follow-through.

🌐 Website: https://lushlifeproductions.com

📩 Sign up to the newsletter via the website

📸 Instagram:

• @livethelushlife
• @pdxcw (Portland Cocktail Week)
• @camp_runamuck

If you enjoyed this episode, follow the show, leave a review, and share it with someone in hospitality who needs to hear it.

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