In today's episode, your host Jordan Bushell dives deep into the craft of bartending with the incredibly insightful Kelly Danischewsky. Settle in as they explore the post-pandemic recovery of London's hospitality industry, the artistry behind mixing cocktails, and the essential human connections that make this profession more than just a job.Discover how Kelly transitioned from a budding sports career derailed by injury to her heartfelt journey in the bar scene, where she found solace and passion. From her days at the London Cocktail Club to her current role at the Cocktail Trading Company, Kelly opens up about the importance of foundational skills, genuine hospitality, and the delicate balance of flavors inspired by pastry chefs.Jordan and Kelly also delve into the vital aspects of building a supportive team and the challenges of maintaining one's identity in an industry that's constantly evolving. Whether you’re a seasoned professional or an aspiring bartender, this episode is packed with valuable insights, personal anecdotes, and tips for authentic engagement and success in the world of cocktails.Stay with us as we raise a glass to the craftsmanship, community, and candid conversations that define the spirit of bartending. Cheers!

In this episode, our host Jordan Bushell sits down with the talented bartender Kat Whyte to delve into the captivating world of bartending and mixology. From discussing the evolution of bartending as a respected craft to sharing personal stories of overcoming skepticism towards their career choices, Jordan and Cat explore the complexities and joys of working behind the bar. They touch on topics such as sustainability in the industry, unique drink creations, competition preparation techniques, and the challenges faced during the lockdown. Join us as we uncover the behind-the-scenes of Cat White's journey from championship sailor to award-winning bartender at the prestigious Savoy Hotel in London, all while savoring the enriching conversations and insights shared on this episode.Jordan Bushell, Hennessy's Global Brand Ambassador, has significantly shaped the cocktail bar scene, particularly in Toronto, Canada, where he won multiple awards and led renowned cocktail programs. Since joining Hennessy in 2010, he has traveled globally, creating innovative cocktails and sharing his expertise through the Hennessy Bartender Academy and other educational initiatives. Bushell's efforts have bolstered Hennessy's global bar presence and cognac appreciation in the U.S., marked by his involvement in major industry events, publications, and TV appearances. He holds several certifications in wines, spirits, and beer.

In this episode, Robbie shares his fascinating journey from an accountant in a soy sauce factory to a beloved figure in the international bartending scene, with stints in Japan and Norway profoundly influencing his approach to cocktail craftsmanship.With our host, Jordan Bushell, they dive deep into the evolution of bottled cocktails, discussing Robbie's innovative techniques in flavor extraction and preservation. They explore how combining traditional methods with modern science, including AI, is revolutionizing the way we think about drink flavors and textures. Robbie sheds light on the meticulous Japanese practices that have inspired him and the lively, contrasting bar culture of Norway.Today’s conversation also covers the broader responsibilities of bartenders in shaping industry standards and consumer expectations. Robbie and Jordan discuss the significance of bartender roles as both creators and influencers in the industry, touching on Robbie’s vision for future bars as community hubs and educational centers.They also tackle some technical aspects like the use of cognac and rum in twin base cocktails, the science of phenols in flavor creation, and the intriguing comparisons between making croissants and crafting cocktails. Robbie's insights into the impact of climate change on bar operations and his emphasis on sustainable practices make for a particularly enlightening discussion.Whether you’re in the industry or an enthusiast who appreciates a well-crafted cocktail, this episode offers a comprehensive look at the challenges and innovations shaping the world of bartending today. So pour yourself a drink and join us for an episode that’s as informative as it is inspiring.

In this episode, Jordan Bushnell is joined by the immensely knowledgeable and seasoned bartender, Jim Wrigley, as we dive into a spirited conversation about the intricate world of cocktails and luxury experiences in the hustle of hospitality. In this episode, Jim unfolds his philosophy that luxury isn't about the highest price tag but about savoring the finest experiences that life has to offer. From discussing the art of crafting the perfect "Between the Sheets" cocktail to exploring the sustainable practices in modern bartending, Jim brings a treasure trove of insights from his extensive career. He also shares stirring stories from his current adventures in the Cayman Islands, highlighting not only the vibrant cocktail scene but also the challenges and triumphs of operating in a Caribbean paradise. So, mix yourself a drink, and let's get into a conversation that promises to be as enriching as a finely blended cocktail.

From cleaning dishes to shaking up the cocktail scene, Massi has poured his heart into the hospitality industry, and now he's here to spill his secrets. Join Jordan Bushnell in a new episode of "Bartenders in Bars with Booze".Massi takes us through a journey from his early days, working at a fish shop, learning the ropes in a bar, to fermenting and distilling unique concoctions. He delves into his time in both the UK and Canada, sharing how his passion for fermentation drove him to create "Mother," a bar concept brought to life with global collaborators.We'll stir the pot on Massi's personal approach to music, cocktails, and how perspective and collaboration can be as important as the ingredients themselves. Massi mixes in tales of his Italian upbringing, the influence of family on his work ethic, and the philosophy that shapes his take on the ever-evolving cocktail world in Toronto.In a candid chat, we'll tap into the challenges of opening and running a new establishment, stressing the subjective nature of being the best, the fine line between professional and personal relations in management, and the parallels between bartending and jiu-jitsu.Join us as we blend the art of mixology with the rhythms of Little Elephant, Massi's band, and examine the role of authenticity when hiring ambassadors for renowned spirits like Hennessy.

Welcome back to another pour of wisdom on "Bartenders in Bars With Booze." I'm your host, Jordan Bushell, and in this episode, we're uncorking a spirited conversation with cocktail maestress Pamela Wiznitzer. Together, we'll shake things up by simplifying the art of cocktail making, making it an accessible craft for all you home bartenders.So prep your shaker, gather your garnishes, and let's toast to the simplicity and joy in every sip. Stirred or shaken, it's time to celebrate the blend of stories and spirits.Timestamps:00:00 Morning cocktail with brightness and passion fruit.08:41 Learned to make drinks, worked as bartender.11:59 Hectic bartending experience develops speed and skills.18:49 New York nightlife booming with disco and cocktails.24:38 "I love sharing drinks and meeting people."28:31 Guide and excite by simplifying complex tasks.36:07 Expert bartenders understand drink flavors, but consumers don't.38:34 Evolution of wine lists simplifies consumer experience.43:58 Cocktail competitions showcase unique, tailored drinks.57:58 Famous drink and long wait at bar.01:03:12 Love Canada, emotional moment at Epcot.01:08:12 Stay true to yourself in the industry.

Welcome back to 'Bartenders in Bars with Booze' with your host, Jordan Bushell. This time, from the beautiful city of Paris! In this conversation, we dive right into the evolving French cocktail scene, where Agathe Potel shares her bold take on the classic vesper, teasing us with the idea of a hibiscus-infused spin to tantalize the French palate. We ponder over cultural preferences, as Agathe discusses the unique challenges she faced with her first cocktail menu and the quest to align the Vesper bar's offerings with French tastes, including an intriguing story about a cucumber and dill Vesper that didn't quite mix well with local clientele.As if running one establishment wasn't enough, Agathe is stirring up the Parisian culinary scene with plans to open not one but two new bistronomic cuisine spots. She pours out insights on juggling the pressures of hospitality management, while also providing a delightful splash of advice for those looking to navigate the vibrant but demanding world of bartending and hospitality.We'll uncover the layers of Agathe's journey into hospitality without a family background in the industry, her international experiences, and how the pandemic led her to find the right blend of work and personal life back in France. We'll also get a taste of the lesser-known French spirits that are ripe for cocktail innovation.And for those who like to know where the locals go, Agathe will share her preferred spots in Paris for a nightcap and the art of enjoying the city's charms minus the tourist traps.So, pour yourself a glass, listeners, and settle in for an episode rich with the spirit of hospitality, as Agathe Potel from Paris's Vesper bar joins us for a fascinating chat.

Welcome back to 'Bartenders in Bars with Booze' with your host, Jordan Bushell!In this special episode, we dive deep into the rich tapestry of bartending history and culture with industry veteran, Josh Davis. From the Skydome to bustling bars, we traverse the landscapes of memories and mixology, exploring the essence of human connection through the lens of cocktails.Join us as we swirl through conversations about local cultures, the importance of authenticity in crafting cocktails, and insights into the ever-evolving bartending scene. Josh Davis, the maestro behind Shinola liqueur, shares his journey from accidental bartender to bar owner, offering invaluable insights and personal tales from behind the counter.We'll raise a glass to camaraderie and reflect on the significance of 'brown and balanced' events in bringing people together. From historical ties to modern-day storytelling, we'll uncover the hidden gems of the bartending world and the global embrace of classics like Hennessy.So, grab your cocktail shaker and join us for a night of anecdotes, advice, and appreciation for the art of bartending. Cheers to where we've been and where the night may take us!Don't forget to subscribe to stay updated on our latest episodes.

Welcome back to another episode of Bartenders in Bars with Booze, where we immerse ourselves in the spirited world of cocktails and the mixologists who craft them. Today we're sitting down in the vibrant atmosphere of King Karaoke in Chicago's Chinatown with none other than James Urycki, a name that resonates throughout the cocktail industry.In this episode James lets us into his journey from humble beginnings to tending bars at prestigious locations like the Langham and Four Seasons hotels. He walks us through his creative endeavors, from the Mile High Cocktail Club to a tempting '50s airport lounge concept. With a passion for storytelling through his mixes, Urycki dives into the art of simplicity and authenticity in cocktail creation. We’ll hear about his celebrated "godfather" concoction, and the unfortunate timing of its launch amid the COVID-19 pandemic.Our conversation spans the future of cocktails, as James elaborates on innovations like leader format drinks on draft and the use of rare tea-dried garnishes. We touch upon his goals of establishing leading cocktail and food programs and the critical role of team dynamics in crafting spectacular guest experiences. From creating a home away from home for hotel guests to the integral anticipation and observation skills in bartending, Urycki brings to light the nuanced elements of hospitality.Intrigued by the prospects of James expanding his work to Canada, and looking to brush up on your practice and efficiency tips? Stay tuned. This episode is not only a tribute to the creative spirits behind the bar but also a masterclass for aspiring bartenders and a toast to the evolution of mixology. So pour yourself a glass, sit back, and join us for an enlightening session with James Uryki, as we discuss innovation, excellence, and the impact of a carefully crafted drink. Cheers!

Hemant tells his amazing story of rising to the top of the cocktail world in India, then moving on a hope and a prayor to NYC where he struggled to find his opportunity even living on the streets at one point, now through some luck and an incredible amount of hard work and dedication he runs an ever expanding award winning restaurant and bar group.Hemant was the first Winner of World Class india, he came to New York and lived on the street while grinding after his dream, a chance meeting led him to lead the bar program Junoon (an award winning indian restaurant) and later build a small and growing bar group. He is an inspiration to bartenders around the world but especially back home in India where he spends one month a year educating and mentoring the future generation of bartenders.Instagram: @hemantNYC @junoonnyc @jazbanyc @loya.tajJordan Bushell, Hennessy's Global Brand Ambassador, has significantly shaped the cocktail bar scene, particularly in Toronto, Canada, where he won multiple awards and led renowned cocktail programs. Since joining Hennessy in 2010, he has traveled globally, creating innovative cocktails and sharing his expertise through the Hennessy Bartender Academy and other educational initiatives. Bushell's efforts have bolstered Hennessy's global bar presence and cognac appreciation in the U.S., marked by his involvement in major industry events, publications, and TV appearances. He holds several certifications in wines, spirits, and beer.

Yani and I delve into his career progression and what led him to open his own space, the trials and tribulations of running your own bar along with building and maintaining an amazing bar team.Yani is a passionate bar proffessional who helped build Detroit's rising scene through time at The Sugar House before moving on and building one of my favourite bars in Bad Luck Bar a true modern speakeasy with incredible drinks served with thoughtful theatrics and a warm hospitality setting.Instagram: @yanidetroit @badluckbar Bad Luck BarJordan Bushell, Hennessy's Global Brand Ambassador, has significantly shaped the cocktail bar scene, particularly in Toronto, Canada, where he won multiple awards and led renowned cocktail programs. Since joining Hennessy in 2010, he has traveled globally, creating innovative cocktails and sharing his expertise through the Hennessy Bartender Academy and other educational initiatives. Bushell's efforts have bolstered Hennessy's global bar presence and cognac appreciation in the U.S., marked by his involvement in major industry events, publications, and TV appearances. He holds several certifications in wines, spirits, and beer.

Robin and I navigating a great career in the bar industry, building a great cocktail program and cocktails and mxing theories.Robin is a one of the original builders of Toronto's cocktail scene and has gone on to run some amazing programs accross the city, he has trained and mentored many of the up and comers in the city, known for his love and passion for all things Rum, he travels the world for Rum and spirit events always representing toronto and the passion and warmth of our hospitality scene.Little Sister on Twitter | Instagramwww.rumroyale.comJordan Bushell, Hennessy's Global Brand Ambassador, has significantly shaped the cocktail bar scene, particularly in Toronto, Canada, where he won multiple awards and led renowned cocktail programs. Since joining Hennessy in 2010, he has traveled globally, creating innovative cocktails and sharing his expertise through the Hennessy Bartender Academy and other educational initiatives. Bushell's efforts have bolstered Hennessy's global bar presence and cognac appreciation in the U.S., marked by his involvement in major industry events, publications, and TV appearances. He holds several certifications in wines, spirits, and beer.