The Speakeasy

The Gin Twins with Ektoras Binikos

No one in this industry’s mind works quite like Ektoras Binikos. The man behind Athera Spirits, the distillery that gave us a shisho mastiha and fig leaf liqueur is back

Make Cocktails, Not War with Jena Ellenwood & Lily Chun

How is a bartending competition different from a regular shift? What if there are cameras beaming that competition out to a national audience? And what if NSYNC is in the

A Bartender Prepares with Nic Hamilton

Are you playing a character behind the bar? Or just being yourself? Actor, author and CocktailTok celebrity Nic Hamilton joins Greg and Sother to talk about his stage and

The Best of 50 Best with Emma Sleight

What does it take to be one of the 50 Best bars? And what does “Best” mean anyway? Emma Sleight from 50 Best sits down with Greg and Sother to discuss how a bar makes the

A Book and a Library with Brett Adams

Brett Adams just finished writing his second book. Good thing he had a lot of time since his day job is curating a bar with thousands of different bottles. Brett, author

The Most Sustainable Bar This Side o' the Mississippi with Fred Beebe

“Sustainable” and “Farm-to-Table” sound good on a business plan, in a press hit and on social media. But what does it actually mean for a bar to be sustainable? Fred Beeb

Re: Mixers with David Vogel

Mixers have to fight an uphill battle to make an impression. They’re not as sexy as whiskey or gin, and if you’re starting a new company one question inevitably comes up:

The Tree of Life with Damola Timeyin

When Damola Timeyin co-founded Bayab Gin he set out to “put Africa on the world’s back bar.” Greg and Sother chat with Damola about what that entails, how his company is

Nod in the Direction of Barcelona with Raj Nallapothola & Àlex Cardona

What does it take to get consumers to try Vermouth straight? Not in a Negroni, or a Manhattan or a Martini, but by itself? And would it be any easier if you told them hey

Something Cool Is Coming...

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What We've Ginned Up with Karl Finegan & Philip Duff

The minds behind World Gin Week, Philip Duff and Karl Finegan sit down with Greg and Sother to discuss the inaugural festival which took place this summer in New York Cit

From Chardonnay to Sake with Nikki McCutcheon

Nikki McCutcheon started working with Tao Group Hospitality when she was eighteen. Now she's the VP of Beverage in New York and her career has progressed from passing the

Tales of the Cocktail 2026 - The Spirited Awards

Greg and Sother are live on the red carpet at Bartending’s Biggest Night! They speak to the winners of the 2026 Tales of the Cocktail Spirited Awards, including Amanda Gu

Monkey Business with David Muhs

Next week David Muhs is going to open his cocktail bar Monkey Thief for the third time. He sits down with Greg and Sother to talk about the different incarnations of his

Poolcasting at Tales of the Cocktail! - Day 4 with Shawn & Vay from Vandell

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Four they’re joined by Shawn Lickliter and Vay Su, the owners of Vandell in Los Angeles which i

Poolcasting at Tales of the Cocktail! - Day 3 with Kate Gerwin

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Three they tough out tropical storm Bertha with Kate Gerwin, the owner of Albuqurque’s Happy Ac

Poolcasting at Tales of the Cocktail! - Day 2 with Taln Rojanavanich

Greg and Sother are back in the pool at Tales of the Cocktail 2026! On Day Two they sit down with Taln Rojanavanich from Bar Us in Bangkok. Talk is up for three awards at

Poolcasting at Tales of the Cocktail! - Day 1 with Libby Lingua

Greg and Sother are back in the pool at Tales of the Cocktail 2026! For the first day of Tales they’re joined by Libby Lingua from Highball in Phoenix, who’s a Spirited A

Room to Grow with Tommy Tardie

A lot’s changed since Tommy Tardie opened the Flatiron Room in 2012. New York is different, guests are different… and Tommy’s expanded the business from a whiskey bar to

Classics Rock! with Toby Maloney & Emma Janzen

How do you follow up one of the most acclaimed modern classic cocktail books of all time? By writing a modern book about classic cocktails, naturally. Toby Maloney and Em