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The Cocktail Academy: Daily Summaries Delivered
by Damian Cole
Introducing "The Cocktail Academy" with your host Damian Cole, a seasoned veteran of the hospitality industry. Join Damian and his expert guests on a spirited journey through the world of cocktails, spirits, and all things booze-related. Whether you're a home cocktail enthusiast or aspiring bartender, this podcast is your go-to source for practical tips and insider knowledge, served straight up with no nonsense. From mastering classic cocktail recipes to exploring the latest trends in mixology, "The Cocktail Academy" has everything you need to shake, stir, and sip like a pro. Tune in for candid conversations, industry insights, and plenty of laughs along the way. Hosted on Acast. See acast.com/privacy for more information.
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- 2 weeks ago35 min
Inside Himkok: Paul Aguilar on Oslo’s World-Class Bar
This week, Damian sits down with Paul Aguilar, head of R&D at Himkok in Oslo – ranked No. 4 on Europe's 50 Best Bars 2026 – to talk clean Norwegian flavours, high-volume hospitality and how a bar gets noticed in a country where you can't advertise alcohol.A quick note: this conversation was recorded before The World's 50 Best Bars 2026 was announced. Himkok was No. 14 in the world at the time, the ranking you'll hear mentioned, and it now sits at No. 24 on the 2026 list.Paul arrived at Himkok almost ten years ago with a degree in marketing and finance and a short-let apartment start-up behind him. He started in the bar's outdoor kitchen before taking over prep and syrups. He explains how Himkok works as several bars in one building: a table-service distillery bar, an outdoor cider bar and an upstairs draft bar that serves groups of 20 to 30 in a couple of minutes. That's 350 guests looked after by a team of around a dozen, plus a barbershop inside the bar.The on-site distillery produces around 10,000 litres a year of gin, vodka and aquavit for the bar, for RTDs and for Norway's state-run Vinmonopolet. Paul also shares where Norwegian whisky is heading as the category agrees its rules.On the menu, Himkok keeps things direct. Each drink is named after its main ingredient, so the apple cocktail tastes of apple. Berries, seaweed, vegetables and Norwegian produce lead the way, without fussy garnishes, and the team even competes over who can make the best drink at the lowest cost.Because Norwegian law stops bars from promoting alcohol, Himkok tells its story through art. Paul walks through the yearly conceptual menus: a photographer, a graphic designer, a fashion show, an album with Sony, and a design-studio menu where a cherry tomato cocktail became a red chair and a raspberry drink became a lamp, all sold at a gallery during Oslo Design Week. Next up is a menu interpreted by a lead dancer from the National Ballet, performed live for around 400 guests.In this episode:- From marketing and finance to head of R&D at Himkok- How one building runs three very different bars, and why the draft bar is the moneymaker- Distilling gin, vodka and aquavit on site, and the early days of Norwegian whisky- Why naming a drink after its main ingredient works- Norway's drinking culture and running a bar under strict licensing- Getting round alcohol advertising rules by collaborating with artists, designers, musicians and dancers- Writing a business plan and budget for a cocktail menu, and paying every collaborator- Why margins matter, and why bars shouldn't be shy about saying soMentioned in this episode: Himkok (Oslo), Crowbar (Oslo), Paradiso (Barcelona), Oslo Design Week.If you enjoyed the episode, follow The Cocktail Academy wherever you listen to podcasts, leave a rating or review, and share the episode with someone who loves great bars, Scandinavian flavours and the stories behind the drinks.Find Himkok:- Website: himkok.no- Instagram: @himkok.osloFind Damian and The Cocktail Academy:- Instagram: @welovecocktails- TikTok: @welovecocktailsx- Email: sayhello@thecocktailacademy.com- Website: www.thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.
- Oct 2, 202633 min
Ian Burrell: Rum, Rolling Stones and the Story Behind the Global Rum Ambassador
This week, Damian sits down with Ian Burrell — The Global Rum Ambassador, founder of UK RumFest and author of A Rum Tasting Course.Ian shares how he created a career championing rum around the world, his philosophy of putting the category before individual brands, and some incredible stories from more than two decades in the industry.The conversation covers the legendary 17-year-old Wray & Nephew behind The Merchant Hotel’s £750 Mai Tai, Ian’s candid account of creating and ultimately leaving Equiano Rum, and what he learned from the experience.Ian also reveals what’s next, including Captain Shaddock, his new grapefruit rum liqueur with Foursquare, and Crossfire Hurricane, the Jamaican rum he helped create for The Rolling Stones.Key TakeawaysHow Ian became the Global Rum AmbassadorWhy great brand ambassadors need to champion the wider categoryThe story behind the rare Wray & Nephew and £750 Mai TaiWhat happened with Equiano Rum and why Ian walked awayCreating rum with Foursquare and The Rolling StonesPlus, Ian looks ahead to the 20th anniversary of UK RumFest and the next chapter in his mission to spread the word about rum.If you enjoyed the episode, follow The Cocktail Academy wherever you listen to podcasts, leave a rating or review, and share the episode with someone who loves rum, cocktails and the stories behind the drinks. It genuinely helps more people discover the show. Hosted on Acast. See acast.com/privacy for more information.
- Sep 11, 202635 min
Women, Tequila & Representation | Grace González & Tiffanie Barriere
This week on The Cocktail Academy, two conversations from Tales of the Cocktail 2026 bring together very different perspectives on tequila, bartending, representation and the stories the drinks industry chooses to remember.First, Damian sits down with Grace González, master distiller and part of the family behind El Mayor Tequila. Grace shares her family's nearly 150-year connection to tequila, what really goes into producing El Mayor, and what it took to establish herself in an industry that hasn't always made space for women.She explains why Blanco is the expression she reaches for to understand the true character of tequila, the importance of agave, water and the family's multi-generational yeast strain, and offers a nuanced take on the industry's increasingly heated additives debate.Grace also shares the brilliant story of an early experiment involving 87 Chardonnay barrels that went disastrously wrong — before ultimately becoming El Mayor's first limited-edition Chardonnay-finished tequila.Then Damian is joined by acclaimed bartender, educator and author Tiffanie Barriere, aka The Drinking Coach.From helping establish One Flew South as one of America's most celebrated airport bars to consultancy, education and being recognised among the industry's Living Legends, Tiffanie's career has taken her across the drinks world.But the conversation goes deeper into representation and who gets remembered in cocktail history. Tiffanie discusses her experience as a Black woman in the industry, the Black and brown bartenders whose contributions were rarely documented, and why recovering those stories matters.It's also part of the thinking behind her book Good Spirits — bringing different people, histories and experiences onto the pages of a modern cocktail book.Two interviews. Two very different careers. One conversation about agave, family, failure, bartending, representation and who gets written into drinks history.In this episode:The González family's nearly 150-year connection to tequilaHow El Mayor Tequila approaches agave, water, yeast and productionGrace's perspective on the tequila additives debateBecoming a female master distiller in a traditionally male-dominated industryHow 87 Chardonnay barrels went from expensive mistake to successful limited releaseTiffanie's journey from bartender to One Flew South, educator and consultantWhat it means to be recognised as a Living Legend at TalesWhy representation in the drinks industry still mattersThe Black and brown bartenders missing from traditional cocktail historiesWhy Tiffanie wrote Good SpiritsThe importance of documenting the people who helped build cocktail cultureAbout the guestsGrace González is part of the multi-generational family behind El Mayor Tequila and works as master distiller on limited editions and innovation projects.Tiffanie Barriere is an award-winning bartender, educator, consultant and author known as The Drinking Coach. Her career includes nearly a decade at Atlanta's acclaimed One Flew South, and her book Good Spirits explores cocktails through culture, history and representation.🎙️ The Cocktail Academy explores the people, techniques, history and stories behind the bottle and the bar.Follow the show wherever you get your podcasts, and if you enjoy the episode, leave a rating or review and share it with someone who'll enjoy it. Hosted on Acast. See acast.com/privacy for more information.
- Aug 20, 202634 min
Why Plantation Rum Became Planteray | Alexandre Gabriel on Rum, Risk & Reinvention
What does it take to spend nearly four decades making spirits differently — and to be willing to risk what you've built when you believe something needs to change?Recorded at Tales of the Cocktail 2026 in New Orleans, Damian sits down with Alexandre Gabriel, the master blender and driving force behind Maison Ferrand, Planteray Rum and Citadelle Gin, for a conversation about spirits, history, leadership and the enduring importance of bars.Alexandre traces his philosophy back to growing up on a small farm in France, where work, community and responsibility were inseparable. It's an outlook that still shapes Maison Ferrand today: surround yourself with great people, reinvest in what you're creating, and don't make something unless you have something worthwhile to say.He discusses the origins of Citadelle Gin, his journey from Cognac into rum, and how discovering Caribbean fermentation techniques challenged many of the ideas he'd grown up with in French wine country.At the heart of the episode is the story of Plantation Rum becoming Planteray Rum.Alexandre speaks candidly about recognising that a name he originally associated with farming carried a very different historical meaning for others. He explains the conversations in Barbados that helped drive the decision, disagreement within the team, the commercial risks involved, and why he ultimately believed changing the name was the right thing to do.It's a revealing discussion about leadership, responsibility and what happens when doing what you believe in also means taking a significant business risk.The conversation then moves beyond spirits altogether.Alexandre believes bars and bartenders have an increasingly important social role in a world where people are spending more time behind screens and less time connecting face-to-face.For him, the distiller makes the instrument. The bartender plays the music.And sometimes the most important thing a drink can do is simply give people a reason to sit together.In this episode:Alexandre Gabriel's 37-year journey through the spirits industryHow growing up on a French farm shaped his approach to business and leadershipBuilding the long-standing team behind Maison FerrandThe creation of Citadelle GinAlexandre's journey from Cognac into Caribbean rumFermentation, yeast and why rum challenged what he'd learned in wine countryThe origins of Planteray's approach to double ageingUsing historical research and traditional techniques to inspire new spiritsWhy Plantation Rum became Planteray RumThe difficult conversations in Barbados behind the decisionThe commercial risk involved in changing an established global brandWhat the name Planteray represents todayRestoring historic distilling equipment in BarbadosWhy agriculture remains at the heart of Alexandre's approach to spiritsWhy bars and bartenders matter in an increasingly disconnected worldAlexandre's belief that distillers make the instruments — and bartenders play the musicAbout Alexandre GabrielAlexandre Gabriel is the master blender and driving force behind Maison Ferrand, home to Ferrand Cognac, Citadelle Gin and Planteray Rum.Across nearly four decades, his work has combined traditional distillation and maturation with historical research, experimentation and an intense curiosity about how spirits were made in the past — and what those techniques can still teach us today.Throughout the conversation, one philosophy repeatedly surfaces: great spirits ultimately begin with agriculture, people and community. Hosted on Acast. See acast.com/privacy for more information.
- Aug 14, 202631 min
Inside AJABU: The Rise of Africa's Cocktail Culture
AJABU: The Festival Putting African Cocktails on the World StageRecorded live during Tales of the Cocktail 2026 in New Orleans, Damian sits down with Colin Asare-Appiah and Alexander Quest to explore one of the most exciting movements in global hospitality.At the heart of the conversation is AJABU Cocktail & Spirits Festival—a festival built around connection, collaboration and celebrating the incredible diversity of African hospitality. But this episode goes far beyond cocktails.Colin and Alexander discuss the philosophy of Ubuntu, why hospitality is deeply embedded in African culture, and how indigenous ingredients and local spirits deserve a place alongside the world's most celebrated brands. Along the way, they share stories of travel, flavour discovery, community, and why the global bar industry has only just begun to appreciate what Africa has to offer.If you're passionate about cocktails, culture or hospitality, this episode is a fascinating introduction to a part of the drinks world that deserves far more attention.Episode HighlightsWhy AJABU was created and what makes it different from other cocktail festivals.How African hospitality is rooted in community, generosity and genuine welcome.Discovering indigenous African spirits, ingredients and forgotten flavours.Alexander Quest's remarkable journey from thoracic surgeon to internationally recognised bartender and bar owner.Why Africa may be the most exciting emerging destination in the global cocktail industry.In this episode you'll learnWhat AJABU means and the philosophy behind the festival.Why collaboration sits at the heart of African cocktail culture.How indigenous ingredients inspire modern cocktails.The role of Ubuntu in hospitality.Why travel and cultural exchange make better bartenders.How local African spirits compare with familiar Western categories.Why Africa's cocktail scene deserves far greater global recognition.About the guestsColin Asare-AppiahBorn in Ghana, Colin Asare-Appiah is one of the drinks industry's most respected educators, mentors and global ambassadors. A multiple award winner at Tales of the Cocktail, he co-founded the AJABU Cocktail & Spirits Festival to showcase African hospitality, creativity and talent to the world.Alexander QuestAlexander Quest is an award-winning bartender, entrepreneur and former thoracic surgeon from Cameroon, now based in Côte d'Ivoire. Through his bars and educational work, he champions indigenous African ingredients, local spirits and the stories that connect communities across the continent.Topics coveredAJABU Cocktail & Spirits FestivalAfrican cocktail cultureUbuntu philosophyIndigenous African spiritsPalm spirits and traditional distillationHospitality traditions across AfricaLocal ingredients and flavour discoveryCommunity in bartendingCultural exchange through cocktailsTales of the Cocktail 2026Resources & LinksAJABU Cocktail & Spirits Festival: https://ajabu.comAJABU Instagram: @ajabuFestival tickets (via Quicket): https://www.quicket.co.zaMemorable Quotes"Connect. Collaborate. Create.""Community is a big part of AJABU.""Hospitality for us is a genuine welcome.""Travel creates better conversations.""Together we can achieve many things."If you enjoyed this episode...Please consider following The Cocktail Academy, leaving a rating or review, and sharing this episode with someone who loves cocktails, hospitality and discovering the stories behind the world's most exciting drinks cultures. Hosted on Acast. See acast.com/privacy for more information.
- Aug 6, 202638 min
Leo Robitschek: What Would People Miss If Your Bar Closed?
In the first episode of our Tales of the Cocktail 2026 series, Damian sits down in New Orleans with legendary bartender and hospitality leader Leo Robitschek.Leo helped transform Eleven Madison Park from a busy New York restaurant into a three-Michelin-starred institution and the number one restaurant in the world. He later created the acclaimed bar programmes at The NoMad, becoming a managing partner and helping expand the brand from New York to Los Angeles, Las Vegas and London.Over a low-ABV tomato and basil Negroni, Leo explains why exceptional hospitality begins with culture rather than cocktails. He shares how collaboration between the bar, kitchen and dining room changed Eleven Madison Park, why the world’s best bars need a distinctive identity, and how training people to understand “why” is more powerful than simply teaching them what to do.The conversation also explores staff education, empowering junior team members, turning difficult guests into loyal fans, avoiding the destructive pursuit of perfection, and Leo’s latest project, Second Sip: a 20% ABV London Dry-style gin designed to deliver the full experience of a Martini or Negroni with half the alcohol.This is a practical masterclass in building bar culture, developing hospitality teams and creating experiences that guests genuinely remember.Key TakeawaysGreat hospitality starts with an engaged and empowered team.A technically excellent bar still needs a clear identity and a reason to exist.Eleven Madison Park’s transformation began when the team stopped imitating other restaurants and discovered its own voice.Breaking down the wall between the kitchen, bar and dining room created space for genuine collaboration and creativity.Bartenders occupy a unique position between production and guest experience, allowing them to notice details others may miss.Listening carefully gives hospitality teams opportunities to personalise a guest’s experience.Culture cannot simply be written into a training manual. It has to be reinforced through leadership, education and everyday behaviour.People are more likely to remain invested when they feel they are learning, growing and contributing.Managers should actively catch people doing things right instead of looking only for mistakes.Training should explain why something matters, not merely how it should be done.The best bars are not always those with the most technically impressive drinks. They are the places that make guests feel something distinctive.Perfection is impossible, but attention to the smallest details can still transform the overall experience.Bartenders and chefs need to step back from their creations and consider how a guest will experience them over an entire visit.Lower-alcohol cocktails can extend an evening without sacrificing flavour, ritual or connection.Episode Highlights12:20 – The need for “more Miles Davis” How Eleven Madison Park realised that technical excellence was not enough without a distinctive identity of its own.23:10 – Caviar and Cheez-Its Leo reveals how one carefully observed hospitality gesture transformed a sceptical guest into a loyal fan.25:15 – What would people miss if your bar closed? A powerful question for any bar seeking to understand its identity, purpose and place within its community.31:45 – Building a culture of continuous education How peer-led learning, regular tastings and professional development helped The NoMad create a more engaged team.33:05 – Teach the “why,” not just the “how” Why great hospitality requires employees who understand the purpose behind the standards and feel empowered to use their own judgment.Links and ResourcesFollow Leo Robitschek on InstagramDiscover Second Sip GinThe NoMad LondonEleven Madison ParkEmployees OnlyBar LeoneTales of the CocktailThe World’s 50
- Jul 11, 202625 min
Behind the Scenes at Europe’s 50 Best Bars 2026 in Amsterdam
Damian recaps his trip to Amsterdam for the inaugural Europe’s 50 Best Bars 2026.What started as an awards ceremony quickly became a full festival of cocktails, with bar takeovers, brand activations, industry events, parties and a green-carpet ceremony bringing together some of the best bars in Europe.From Rosewood Amsterdam’s stunning Advocatuur bar and the Meet the Bartenders media event, to the main Europe’s 50 Best Bars ceremony at De Kromhouthal and the rooftop closing party at LuminAir, Damian gives a behind-the-scenes look at what happens when 50 Best rolls into town.He also reflects on the key themes shaping the European cocktail scene in 2026, including Athens’ dominance, the continued strength of London cocktail bars and Barcelona cocktail bars, the rise of Central and Eastern Europe, and the importance of genuine hospitality alongside technical innovation.Key TakeawaysEurope’s 50 Best Bars 2026 felt much bigger than a single awards night. Amsterdam became the centre of the European cocktail world, with pop-ups, parties, brand activations and some of the best bartenders in Europe gathering across the city.Athens had a huge showing, with Line taking the No.1 spot and The Bar in Front of The Bar coming in at No.2, underlining just how strong the Greek cocktail scene has become.London remains a major force in the best bars in Europe conversation, with bars including The Connaught Bar, Satan’s Whiskers, Tayēr + Elementary, Panda & Sons, Waltz, Kwãnt Mayfair, Three Sheets Soho and Scarfes Bar all appearing on the list.Panda & Sons deserve a special mention, coming in at No.20 and also picking up the Siete Misterios Best Cocktail Menu Award.Barcelona continues to be one of Europe’s most important cocktail cities, with Sips, Paradiso, Aldea, Boadas, Foco and others showing the depth of the city’s bar scene.Central and Eastern Europe are becoming increasingly important on the cocktail map, with strong placements from bars in Bratislava, Tirana, Prague and Krakow.Sustainability, fermentation, low-waste practices, hyper-local ingredients and strong storytelling are clearly shaping modern cocktail culture.At the same time, the best cocktail bars are still the ones that combine technical skill with warmth, simplicity, personality, atmosphere and genuine hospitality.HighlightsLanding in a sun-soaked Amsterdam and heading straight into a packed few days of cocktail events.Visiting Advocatuur at Rosewood Amsterdam, a beautiful cocktail bar inside the former Palace of Justice, with thoughtful drinks, warm hospitality and a strong sense of place.Stopping by The Flying Dutchman at Sofitel Legend The Grand for a Gin Mare event with the team from Boadas Barcelona.Bumping into Simone Caporale from Sips Barcelona and lining up what will hopefully become a future episode of The Cocktail Academy Podcast.Attending The Cambridge Public House activation, complete with great drinks, a packed room, big energy and a sleeping Jack Russell in the middle of the madness.Finishing the first night at Belly of the Beast, with rum, gongs, colour and full tiki-style energy.Taking part in the Meet the Bartenders event, speaking with teams from Super Lyan, Tjoget, TAG, Aldea and Panda & Sons.Experiencing the main Europe’s 50 Best Bars 2026 ceremony at De Kromhouthal, with the green carpet, packed room, brand activations, cocktails and the live countdown.Seeing Line in Athens crowned The Best Bar in Europe 2026.Celebrating Panda & Sons coming in at No.20 and winning the Siete Misterios Best Cocktail Menu Award.Ending the trip at the rooftop closing party at LuminAir, with sunshine, DJs, barbecue, sushi, cocktails and views over Amsterdam.LinksThe World’s 50 Best Bars:https://www.theworlds50best.com/bars/The Cocktail Academy on Instagram:https://www.instagram.com/welovecocktails/The Cocktail Academy on Tiktok Facebook:https://www.facebook.com/welovecocktailsx/https://www.tiktok.com/@welovecocktailsxThe Cocktail Academy:https://thecocktailacademy.com/ Hosted on Acast. See acast.com/privacy for more information.
- Jun 24, 202634 min
The Secret Behind Maybe Sammy's Success | Stefano Catino
Stefano Catino: Why Hospitality Matters More Than CocktailsThis week on The Cocktail Academy Podcast, Damian sits down with one of the most respected operators in global hospitality, Stefano Catino.As the co-founder of the world-renowned Maybe Sammy and leader of The Maybe Group, Stefano has helped build one of the most celebrated hospitality businesses in the world. But as you'll hear in this conversation, his success has far less to do with cocktails than it does with people.From growing up in his father's restaurant in Italy to building a hospitality empire in Australia, Stefano shares why creating memorable guest experiences, building great teams, and having fun at work are serious business strategies.We discuss the difference between service and hospitality, why culture should come before cocktail knowledge, the importance of leading from the front, and why the world's best bars are moving back towards simplicity.If you're a bartender, bar owner, hospitality professional, or anyone interested in creating experiences people never forget, this episode is packed with practical insights.In This EpisodeStefano's journey from a small town in Italy to Sydney's cocktail sceneThe origins of Maybe Frank, Maybe Sammy, and The Maybe GroupWhy hospitality is more valuable than serviceThe hiring philosophy behind world-class teamsCreating a culture people want to be part ofWhy "fun" is a serious business strategyLeading by example as an owner and operatorThe atmosphere and energy behind Maybe SammyCocktail trends, tequila, and the return to simplicityWhy hospitality remains the ultimate competitive advantageKey TakeawaysHospitality Is What People Pay ForStefano argues that service and hospitality are not the same thing. Service is completing the task. Hospitality is how you make people feel throughout the experience. It's often the difference between a customer returning and never thinking about you again.Hire Humans, Not TalentTechnical skills can be taught. Genuine care for people is much harder to develop. Stefano believes operators should hire people they genuinely want to spend time with and then train the skills afterwards.Fun Is Not an AccidentThe atmosphere at Maybe Sammy isn't random. It's deliberately protected, modelled by leadership, and reinforced every day. According to Stefano, taking the job seriously while not taking yourself too seriously is one of the keys to creating memorable hospitality.Culture Starts at the TopWhether you're a bar owner, manager, or team leader, culture isn't something you delegate. Stefano believes leaders must consistently demonstrate the behaviours they want to see in their teams.Simplicity Is Winning AgainAfter years of increasingly complex cocktails, Stefano sees the industry moving back towards simpler drinks, shorter menus, classic serves, and better guest experiences.Connect with Stefano CatinoInstagram: @stefanocatinoMaybe Sammy - @maybe_sammy_sydneyConnect with The Cocktail AcademyInstagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: sayhello@thecocktailacademy.comEnjoyed This Episode?If you enjoyed this conversation, please follow The Cocktail Academy Podcast on your favourite podcast platform and leave a rating or review. It helps more hospitality professionals discover the show.Share this episode with a bartender, manager, or venue owner who believes great hospitality is still the most powerful tool in the business. Hosted on Acast. See acast.com/privacy for more information.
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About The Cocktail Academy
Introducing "The Cocktail Academy" with your host Damian Cole, a seasoned veteran of the hospitality industry. Join Damian and his expert guests on a spirited journey through the world of cocktails, spirits, and all things booze-related. Whether you're a home cocktail enthusiast or aspiring bartender, this podcast is your go-to source for practical tips and insider knowledge, served straight up with no nonsense. From mastering classic cocktail recipes to exploring the latest trends in mixology, "The Cocktail Academy" has everything you need to shake, stir, and sip like a pro. Tune in for candid conversations, industry insights, and plenty of laughs along the way. Hosted on Acast. See acast.com/privacy for more information.
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