Flair Bartending
Explicit content warning
03/14/24 • 61 min
We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget to like, review, and subscribe!
📧Get in touch: [email protected]
🍸Follow us: https://www.instagram.com/timmckirdy
Hosted on Acast. See acast.com/privacy for more information.
We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget to like, review, and subscribe!
📧Get in touch: [email protected]
🍸Follow us: https://www.instagram.com/timmckirdy
Hosted on Acast. See acast.com/privacy for more information.
Previous Episode
Vintage Cocktails
Joining us on Cocktail College today is Aaron Goldfarb, a longtime VinePair contributor and author of the recently released “Dusty Booze: In Search of Vintage Spirits.” As the names of both today’s episode and Aaron’s newest book suggest, this episode will take us on a historical deep dive, and shed light on one of the most fascinating facets of modern drinks culture: vintage cocktails. Listen on (or read below) to discover Aaron’s ultimate vintage cocktail recipe — and don’t forget to like, review and subscribe!
Aaron Goldfarb’s 1953 Vintage Vesper Recipe
Ingredients
3 parts 1953 Gordon’s Gin
1 part 1953 Smirnoff Vodka
1⁄2 part Kina Lillet
Directions
1. Add all ingredients to a mixing glass.
2. Stir until well-chilled.
3. Strain into a vintage cocktail glass.
📧Get in touch: [email protected]
📕Get your copy: “Dusty Booze: In Search of Vintage Spirits”
🍸Follow us: https://www.instagram.com/timmckirdy
Hosted on Acast. See acast.com/privacy for more information.
Next Episode
The Bijou
Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget to like, review, and subscribe!
Adam Fournier's Bougie Bijou Recipe
Ingredients
- 1⁄4 ounce Charteuse Elixir Vegetal
- 1⁄2 ounce Chartreuse VEP Green
- 3⁄4 ounce Cocchi di Torino sweet vermouth
- 1 1⁄2 ounces Navy Strength Gin, such as Plymouth
- Angostura Orange Bitters
- Garnish: Kirschwasser-soaked cherries
Directions
- Add all liquid ingredients to a mixing glass and stir until chilled.
- Strain into a freezer-chilled vintage glass, such as a coupe.
- Garnish with a Kirschwasser-soaked cherry.
📧Get in touch: [email protected]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Adam Fournier: https://www.instagram.com/bottledinbondla/
- Tim: https://www.instagram.com/timmckirdy
Hosted on Acast. See acast.com/privacy for more information.
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