The Cocktail Academy

Damian Cole
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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.

  1. 2 DAYS AGO

    Inside Casements: Building a Modern Irish Bar in San Francisco

    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 FranciscoHow to create an Irish bar without clichés, shamrocks, or plastic paddy nonsenseThe story of opening Casements just six weeks before Covid shut everything downHow the team built a delivery model overnight to keep the business aliveWhy Irish hospitality should be welcoming, inclusive, and for everybodyHow Gillian approaches cocktail menu development at CasementsBlending Irish ingredients and ideas with California produceWhy constraints, limited space, and simple techniques can lead to better drinksHow Casements develops staff knowledge and gets the whole team involved in menu creationThe thinking behind the new Casements menu and its connection to Irish language and landscapeWhy curiosity matters when building drinks for guestsThe story behind the name Casements and Roger Casement’s legacy Key takeaways: A modern Irish bar should reflect real Irish culture, not stereotypesGreat cocktail menus are built on clarity, balance, and identityYou do not need endless equipment or overcomplicated techniques to make outstanding drinksThe best bars build people, not just menusHospitality works best when every guest feels welcomeSometimes 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 DistrictShe shares the bar’s survival story during Covid, from batch cocktails to mobile Guinness serviceDamian and Gillian discuss the challenge of making Irish drinks feel modern and relevantGillian breaks down how the team tests cocktails, what makes the cut, and why one weird drink always stays on the listThe 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.

    37 min

  2. 15 APR

    Inside Scarfes Bar: Building a World-Class Cocktail Menu with Andy Loudon and Kris Bazys

    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. In this episode:How the Heroes & Villains concept was developedWhy Scarfes focuses on experience over just drinksWhat really changes when a new menu launchesThe operational reality behind high-level cocktail serviceWhy “villain” drinks like Mojitos and Cosmopolitans still matterHow batching and classics work together in a modern barThe training system behind a high-performing bar teamKey TakeawaysExperience 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. HighlightsThe thinking behind Heroes & Villains and its link to Gerald ScarfeWhy certain classic cocktails became “villains” within the industryThe hidden 48-hour prep behind some drinksHow Scarfes trains and develops its team from the ground upThe balance between batching for efficiency and maintaining craftStandout Quotes“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.” GuestsAndy Loudon – Director of Bars, Rosewood London Kris Bazys – Bar Manager, Scarfes Bar Follow & ConnectScarfes Bar: @scarfesbar Rosewood London: @rosewoodlondon The Cocktail Academy: @welovecocktails Website: www.thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

    46 min

  3. 11 MAR

    Tiny Cocktails, Big Ideas with Tyler Zielinski

    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 hospitalityFrom Boston bars to New York advertisingWhy content creation in drinks is harder than it looksBuilding a career outside the traditional bar pathWhy bartenders need to diversify their networkWhat tiny cocktails actually areHow smaller serves can work in a bar programPricing, access, and tasting-menu applicationsThe Wheels Up partnership and Up Mini BarWhy unusual ideas can lead to major opportunities Follow Tyler: Instagram: @bon_vivantitoIndustry content: @zeststories Follow The Cocktail Academy: Instagram: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: 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. Hosted on Acast. See acast.com/privacy for more information.

    40 min

  4. 12 FEB

    Lindsey Johnson on Trust, Care & the Real ROI of Bartender Education

    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. In this episode we cover:Lindsey’s unconventional path from punk clubs to brand strategistWhy 80% of alcohol purchasing decisions are influenced by bartendersThe founding of Lush Life Productions and 19 years of bartender advocacyWhy brands still misunderstand the power of the barEconomic downturns and why they often lead to smarter brand investmentThe real reason some bartender programs failWhy hospitality must be practiced towards hospitality professionalsWhy awards don’t always equal impactSocial responsibility and bars as community safe spacesAdvice for bartenders who want to work with brandsAdvice for small brands trying to grow strategicallyKey TakeawaysIf 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.Connect with Lindsey🌐 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. Hosted on Acast. See acast.com/privacy for more information.

    33 min

  5. 4 FEB

    Martinis, Standards, and Great Hospitality with Declan McGurk

    In this episode, Damian sits down with Declan McGurk, a hospitality leader whose career spans high-volume bars, global spirits brands, and one of the most iconic hotel bars in the world. Declan traces his journey from glass collecting and flair bartending in late-90s Leeds, through brand and sales roles in London, to managing the legendary American Bar at The Savoy. Along the way, he shares why systems matter more than stories, how classics training builds real confidence behind the bar, and why the martini remains the ultimate benchmark for hospitality standards. The conversation also dives into his move to Boatyard Distillery, the realities of growing a spirits brand in a crowded market, and why bartender trust is still the most powerful driver of long-term success. A must-listen for bartenders, managers, and drinks professionals who care about fundamentals, consistency, and genuine hospitality. In this episode:Starting out behind the bar and learning through structured trainingWhy everyone in hospitality is in sales (whether they realise it or not)Lessons from The Savoy: consistency over personalityThe martini as a diagnostic tool for bars and bartendersClassics vs over-complicated cocktail menusThe current state of gin and why “real gin” still mattersWhat great hospitality actually looks like heading into 2026Key takeaway:Great hospitality isn’t about perfection, i t’s about standards, energy, and making sure nobody leaves unhappy, guests or staff. 🎧 Listen now and subscribe to The Cocktail Academy Podcast for more conversations with the people shaping modern hospitality. Instagram 📲 Follow @welovecocktails for episode clips, insights, and bartender-focused content. Hosted on Acast. See acast.com/privacy for more information.

    37 min

  6. 20/11/2025

    Saeed “Hawk” House on Bartending, Cocktail Content Creation & Making Drinks Fun Again

    Saeed “Hawk” House – better known online as @cocktailsbyhawk – joins Damian to talk about his path from Bay Area barback to LA content creator, why he still thinks like a working bartender, and how influencers with real bar chops can shape what guests drink around the world. They get into the tension between “what works on Instagram” and “what works on a busy Friday night,” the responsibilities that come with reach, and Hawk’s campaign to make cocktails fun (and drinkable) again. In this episode, we cover: Growing up in the Bay Area, studying audio engineering and falling sideways into bartending via Burning Man and Chelsea’s nudge behind the barBuilding foundations at Cantina, Prizefighter, Perch and Mrs. Fish – and what high-volume vs high-craft venues each taught himPicking up a GoPro, posting rough early videos and realising a working bartender could step into the influencer spaceCOVID as a turning point: brand deals, staying afloat and the decision to leave regular bar work for full-time content creationThe responsibility of bartender-creators: transparency around paid partnerships and learning to say no to brands that don’t fitThe inside story of the Batanga “conspiracy” and what it reveals about how online trends drive real-life ordersBalancing social-friendly recipes with drinks that bars and home drinkers can actually executeWhy Hawk is less interested in rotovaps and more focused on simple, repeatable cocktails you want four of—not just a one-off spectacleHow films, food and ingredients inspire his recipes, including a deep dive into his Joker-inspired cocktail build About Saeed “Hawk” House Saeed “Hawk” House is a Los Angeles–based bartender, consultant and full-time creator behind Cocktails by Hawk. After years in San Francisco and LA bars, he now partners with spirits brands, develops menus, runs a mobile bartending business and shares approachable cocktail content with a global audience. Find Hawk: @cocktailsbyhawk on Instagram, TikTok, YouTube and more. Find The Cocktail Academy: thecocktailacademy.com · IG @welovecocktails · TikTok @welovecocktailsx Hosted on Acast. See acast.com/privacy for more information.

    36 min

  7. 06/11/2025

    Sother Teague (Amor y Amargo): Bitterness, Balance & the Beauty of Saying No

    From culinary classrooms to cocktail culture, Sother Teague has built one of the most distinctive bars in the world... Amor y Amargo in New York’s East Village by doing what few dared: saying no to juice, sugar and shakers, and saying yes to bitter, spirit-forward drinks built on precision and hospitality. In this episode, Damian sits down with the bartender, author and educator to talk about how a career that began in kitchens shaped his approach behind the bar, why “bitterness is the grown-up flavour,” and how a 240-square-foot pop-up turned into a global benchmark for flavour integrity and service culture. 🧾 In This EpisodeHow Sother’s culinary discipline and mise en place mindset shaped his bar craft.The story of Amor y Amargo’s accidental beginnings — and why it still hasn’t stopped “popping” 14 years later.Building a bar around limitations and flavour focus: no fruit, no shakers, no syrups — only spirits, fortified wines and bitters.Turning “no” into “yes, but…” — educating guests through experience.The manifesto every team member receives: a two-way promise of mentorship, standards and care.Why true hospitality is about feelings, not transactions.New ventures: SAUCED, Sother’s upcoming podcast blending food, booze and creative friendship.🍊 Key Takeaways“We sell hospitality — everything else comes with it for free.”The first 10 seconds at the bar are everything: eye contact, a menu, and a glass of water.Great bartending starts with knowing your ingredients like a chef knows flavour.Limitation can be a creative superpower.Hospitality isn’t service — it’s making people feel welcome, comfortable, and cared for.🔗 Links & MentionsFollow Sother Teague → @CreativeDrunkAmor y Amargo — amoryamargo.comSAUCED Podcast → Check out the Kickstarter now liveI’m Just Here for the Drinks – Sother Teague’s essential book on spirits and flavour Follow & Subscribe: 👉 Instagram @welovecocktails 👉 TikTok @welovecocktailsx 👉 Listen & support → thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

    39 min

  8. 22/10/2025

    Kiki Lounge: Building a Tropical Bar on a Not-So-Tropical Island

    On this episode, Damian Cole sits down with Jamie Lewis and Drew Fleming from Kiki Lounge — the award-winning bar bringing tropical escapism to the windswept Isle of Man. The pair share how a pandemic pivot turned a small-island nightclub into one of the UK’s most talked-about cocktail destinations, and why they chose to drop the word tiki in favour of something more authentic and inclusive. They talk origin stories, supply-chain nightmares, and the creative freedom that comes with isolation. With only 80 thousand residents and every delivery arriving by boat, Kiki’s team have learned to plan months ahead, reuse everything, and turn scarcity into a design principle. From fermenting pineapple trim into milk punch to developing house “super-juice” for consistency, they prove sustainability can be both pragmatic and profitable. Jamie traces his path from McDonald’s in Sheffield to running Bath & Bottle and opening his first pop-up in a hotel basement. Drew recalls starting as a 17-year-old glass-washer before discovering hospitality’s addictive rhythm and rising to co-founder. Together they explain how Kiki Lounge began mid-COVID as a one-room experiment and evolved into a purpose-built venue mixing neon, pop culture, and tongue-in-cheek tropical style. The conversation dives deep into: Island hospitality: how intimacy, consistency, and humour define service in a close-knit community.Cultural awareness: moving beyond tiki stereotypes to celebrate joy and colour without caricature.Sustainability by necessity: waste-free prep, local-first sourcing, and ingredient life-cycles that make sense on a small island.The zine menu: an ever-changing printed magazine that educates guests (“What the **** is Kiki?”) and keeps the team inspired.Hospitality outside the glass: the energy, soundtrack, and sense of fun that make a night at Kiki feel like an event. Expect plenty of stories — from trading bar tabs for furniture in the early days to guest-shifts aboard the island’s heritage steam train. They also name their dream Kiki soundtrack (Spice Girls, Anderson .Paak, Madonna), confess the most Isle-of-Man thing that’s ever happened during service, and share their picks for overrated and underrated cocktails (spoiler: flavour-blaster bubbles out, 20th Century in). Key takeaways for bar owners and bartenders: You don’t need a big city to build a world-class bar; you need a clear identity.Sustainability works best when it’s built into the workflow, not bolted on for PR.Fun and professionalism can coexist — “we take what we do seriously, but not ourselves.”Print menus can educate, entertain, and evolve with your guests. Why it matters: Kiki Lounge has redefined what island hospitality can be — proving that creativity, community, and a little irony can turn 36 miles of rock in the Irish Sea into a global cocktail destination. Connect & Follow: Kiki Lounge @kikis.loungeJamie Lewis @jamielewislewisDrew Fleming @drewfleming00The Cocktail Academy @welovecocktails | @welovecocktailsxsayhello@thecocktailacademy.com If you enjoyed this episode: share it with a hospitality friend, rate & review on Spotify or Apple Podcasts, and subscribe for weekly conversations with the bartenders, owners, and authors shaping modern cocktail culture. Hosted on Acast. See acast.com/privacy for more information.

    39 min
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About

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.

Information

  • Creator
    Damian Cole
  • Years Active
    2024 - 2026
  • Episodes
    70
  • Rating
    Explicit
  • Copyright
    © Damian Cole
  • Show Website
    The Cocktail Academy

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