Into The Barchive

Into The Barchive
  • 5.0 (4)
  • Arts

Into The Barchive is a cocktail history and education podcast that explores the stories, traditions, and techniques behind the world’s most iconic drinks. Hosted by historian and spirits educator Dr. Blake Jones alongside cocktail enthusiast Tim Wright, each episode breaks down classic cocktail families, their origins, and how to make them at home. Equal parts history lesson and hands-on bar class, Into The Barchive helps listeners drink smarter, understand what’s in their glass, and appreciate the culture behind every pour.

  1. 2d ago

    Hard Cider Cocktails: From the Stone Fence to the Snakebite

    This week on Into The Barchive, hosts Tim Wright and Dr. Blake Jones head into the orchard to explore the history of hard cider and the surprisingly important role it has played in drinking culture on both sides of the Atlantic. Long before cocktails became fixtures of the American bar, cider was already a staple of the colonial table. Apples were abundant, fermentation made their juice easier to store, and cider quickly became an everyday beverage. Over time, it also found its way into mixed drinks—most notably the Stone Fence, a simple combination of cider and spirits with roots reaching back to colonial America. Tim and Blake make a Stone Fence using rye whiskey, bitters, and hard cider while tracing the drink’s history through names like Samson, Stonewall, and Stone Fence. They also dig into the legend that Ethan Allen and the Green Mountain Boys drank Stone Fences before the 1775 attack on Fort Ticonderoga—and why that story is probably better treated as great bar lore than documented fact. Then the story jumps across the Atlantic and forward a few centuries to the Snakebite, the unapologetically simple British combination of lager and hard cider. Popularized in 1980s British pubs and youth subcultures, the Snakebite proves that historically significant mixed drinks don’t always come from elegant hotel bars or famous bartenders. Sometimes they come from a pint glass and whatever two drinks happen to be sitting nearby. Along the way, the guys break down why cider works so well in cocktails, from its acidity and fruit character to tannin, carbonation, and sweetness. They also offer practical advice for choosing between dry and sweet cider, pairing cider with different spirits, and using bitters to add complexity without turning every apple cocktail into a glass of liquid Thanksgiving. From colonial taverns to 1980s British pubs, this episode shows how one deceptively simple ingredient has connected generations of drinkers—and why cider deserves a permanent place behind the bar. Keep exploring the past, one drink at a time, with Into The Barchive.

    Hard Cider Cocktails: From the Stone Fence to the Snakebite

  2. Oct 8

    King Cocktail: How Dale DeGroff Helped Spark the Modern Cocktail Renaissance

    This week on Into The Barchive, hosts Tim Wright and Dr. Blake Jones raise a glass to one of the most influential bartenders of the modern era: Dale DeGroff, better known as King Cocktail. DeGroff didn’t just make great drinks—he helped change what American bartending could be. From fresh citrus and quality spirits to proper glassware, technique, ice, hospitality, and cocktail history, his influence can be traced through an entire generation of bartenders and many of the standards we now take for granted. Tim and Blake trace DeGroff’s journey from working bars in Los Angeles to meeting legendary restaurateur Joe Baum, who challenged him to build a 19th-century-inspired cocktail program using classic recipes and fresh ingredients. That assignment led DeGroff to Jerry Thomas’ 1862 Bartender’s Guide and eventually to New York’s legendary Rainbow Room, where he helped turn classic cocktails into something glamorous, relevant, and commercially successful again. Along the way, the guys make two drinks that perfectly represent DeGroff’s legacy. First is the Whiskey Smash, a 19th-century classic DeGroff helped bring back into the modern American bar by adding fresh lemon to the traditional combination of whiskey, sugar, mint, and ice. Then they mix the Fitzgerald, DeGroff’s own creation—a gin sour transformed by the addition of Angostura bitters into a modern classic. They also explore DeGroff’s role as a teacher, mentor, author, and advocate for professional bartending, from training bartenders at the Rainbow Room to influencing a new generation that included figures tied to bars like Pegu Club, Milk & Honey, and Clover Club. His impact would continue through The Craft of the Cocktail, the Museum of the American Cocktail, and the Beverage Alcohol Resource program. Ultimately, Dale DeGroff’s legacy isn’t just found in the drinks he revived or created. It lives on every time a bartender reaches for fresh citrus, studies an old recipe, teaches someone why a cocktail works, or takes a classic and asks what it might become next. Keep exploring the past, one drink at a time, with Into The Barchive.

    King Cocktail: How Dale DeGroff Helped Spark the Modern Cocktail Renaissance

  3. Oct 1

    Beyond the Negroni: The Kingston Negroni & Rosita

    How much can you change a Negroni before it stops being a Negroni? This week on Into The Barchive, hosts Tim Wright and Dr. Blake Jones wrap up their Negroni mini-series by exploring just how adaptable the classic three-ingredient cocktail can be. Using the Negroni’s familiar structure as a starting point, they dive into two variations that dramatically change its personality while preserving its basic DNA: the Kingston Negroni and the Rosita. First up is the Kingston Negroni, created by bartender Joaquin Simo around 2010. By swapping gin for high-proof Smith & Cross Jamaican rum, the cocktail trades juniper and botanicals for funky tropical fruit, spice, and unmistakable Jamaican rum character. Paired with Campari and the rich sweetness of Carpano Antica Formula vermouth, one simple substitution transforms the Negroni into something entirely new. Then Tim and Blake turn to the Rosita, a tequila-based relative of the Negroni with a history almost as interesting as the drink itself. Traced back to at least the 1974 Mr. Boston’s Official Bartender’s Guide, the Rosita later disappeared, was rediscovered, and eventually became part of the modern bartender’s vocabulary again. With tequila, Campari, both sweet and dry vermouth, and bitters, it proves that a riff doesn’t have to follow the classic equal-parts formula to preserve the spirit of the original. Along the way, the guys break down what actually makes a good cocktail variation, why substitutions should be made with intention, and how bartenders can change the base spirit, vermouth, bitter component, proportions, or garnish without completely losing the architecture of the drink. The Negroni may be a classic recipe, but it’s also one of the most durable cocktail templates ever created—and sometimes changing just one ingredient is all it takes to create another classic. Keep exploring the past, one drink at a time, with Into The Barchive.

    Beyond the Negroni: The Kingston Negroni & Rosita

  4. Sep 24

    The Negroni: From Italian Legend to Happy Accident

    Three ingredients. Equal parts. More than a century of cocktail history. This week on Into The Barchive, hosts Tim Wright and Dr. Blake Jones explore one of the most recognizable cocktails in the world: the Negroni. Building on their previous episode about the Milano-Torino and Americano, the guys trace the Negroni's evolution from a simple Italian aperitivo into a global cocktail phenomenon. They revisit the famous origin story of Count Camillo Negroni, who reportedly walked into a café in Florence around 1919 and asked a bartender to make his Americano stronger by replacing the soda water with gin. But how much of that story is fact, and how much is cocktail mythology? Tim and Blake break down the Negroni's deceptively simple formula of gin, Campari, and sweet vermouth, explaining how three bold ingredients create a balance of bitterness, sweetness, botanicals, and aromatics. They also discuss why the quality of your vermouth matters, how different gins can completely change the experience, and why the classic equal-parts recipe is often just a starting point. Then they explore one of cocktail history's most famous happy accidents: the Negroni Sbagliato. The guys recreate the sparkling variation and share the story of how bartender Mirko Stocchetto reportedly grabbed Prosecco instead of gin at Milan's Bar Basso in the 1970s, creating a lighter, bubbly alternative that became a classic in its own right. Along the way, they discuss why bitterness is often an acquired taste, how the modern craft cocktail renaissance helped bring the Negroni to international prominence, and how the creation of Negroni Week in 2013 turned a beloved drink into a global celebration of hospitality and charitable giving. From its mysterious beginnings in Florence to its sparkling sibling in Milan, discover how one simple cocktail became an enduring symbol of Italian drinking culture. Are you a Negroni traditionalist, a Sbagliato fan, or do you have a favorite variation? Join Tim and Blake as they explore the history behind what's in your glass. Keep exploring the past, one drink at a time, with Into The Barchive.

    The Negroni: From Italian Legend to Happy Accident

  5. Sep 17

    Before the Negroni: The Milano-Torino & Americano

    Before the Negroni became one of the world's most iconic cocktails, two simpler Italian drinks helped lay the foundation. This week on Into The Barchive, hosts Tim Wright and Dr. Blake Jones travel back to 19th-century Italy to explore the history of the Milano-Torino and the Americano—two cocktails that helped shape the country's aperitivo culture and forever changed the way we drink. The guys begin by exploring Italy's growing café culture, where gathering for a drink before dinner became an important social tradition. They dig into the origins of two essential Italian ingredients: sweet vermouth from Turin and Campari from Milan. From Antonio Benedetto Carpano's pioneering vermouth to Gaspare Campari's famous bitter liqueur, they uncover how two distinct regional products came together to create the Milano-Torino, a beautifully balanced cocktail made with just two ingredients. Then, with the simple addition of soda water, the Milano-Torino evolves into the refreshing Americano. Tim and Blake explore the competing theories behind the drink's name, how carbonation transformed cocktail culture, and why the Americano became a natural fit for Italy's relaxed, social drinking traditions. They even uncover a surprising connection to James Bond, who ordered an Americano in Ian Fleming's very first 007 novel, Casino Royale, long before becoming synonymous with the Martini. Along the way, the guys mix both classic recipes, break down the delicate balance between bitterness and sweetness, and explain how one more simple ingredient substitution would eventually give birth to the legendary Negroni. From the cafés of northern Italy to cocktail bars around the world, this episode celebrates two classic drinks that deserve to be remembered for more than just what came after them. Keep exploring the past, one drink at a time, with Into The Barchive.

    Before the Negroni: The Milano-Torino & Americano

  6. Sep 10

    Bourbon’s Modern Classics: The Democrat & Revolver

    September is Bourbon Heritage Month, and this week on Into The Barchive, hosts Tim Wright and Dr. Blake Jones continue celebrating America’s native spirit by looking at two modern cocktails that prove bourbon’s story is still being written. This episode spotlights bartender John Santor and two of his influential creations: the refreshing Democrat and the coffee-accented Revolver. Though both were created within the past two decades, they’ve earned a place alongside the modern classics that helped define the craft cocktail renaissance. Tim and Blake also head to San Francisco, exploring how the city became an important center of the modern cocktail revival. From its historic drinking culture and access to fresh ingredients to a new generation of bartenders treating their craft as a profession, San Francisco helped push cocktail culture forward while building on the traditions that came before it. Then they dig into the stories behind the drinks. The Democrat was inspired by Santor reading a biography of President Harry Truman and imagining the bourbon-loving president enjoying a cool porch drink on a Missouri summer evening. The result is a bourbon-based combination of peach liqueur, lemon, and honey served over crushed ice—a drink designed to be refreshing, approachable, and easy to enjoy with friends. The Revolver takes a very different approach. Created in San Francisco in 2004, the three-ingredient cocktail pairs bourbon with coffee liqueur and orange bitters before finishing with its signature flamed orange peel. Tim and Blake explore how the drink grew out of the Manhattan template, why high-rye bourbon works so well with coffee, and how a practical need to move a case of Bulleit Bourbon ultimately helped inspire one of the era’s most recognizable modern classics. From the neighborhood bars of San Francisco to cocktail menus around the world, the Democrat and Revolver are reminders that every classic was once a new drink—and cocktail history doesn’t only belong to the past. Keep exploring the past, one drink at a time, with Into The Barchive.

  7. Sep 3

    Bourbon’s Modern Classics: The Kentucky Buck & Iron Ranger

    September is Bourbon Heritage Month, and this week on Into The Barchive, hosts Tim Wright and Dr. Blake Jones are celebrating America’s native spirit by looking forward instead of back. Rather than focusing on dusty bottles and Prohibition-era classics, Tim and Blake explore two modern bourbon cocktails that have already earned their place in the contemporary cocktail canon: Eric Castro’s Kentucky Buck and Iron Ranger. Both drinks show just how versatile bourbon can be, pairing it with everything from fresh strawberry and ginger to pineapple, falernum, citrus, and bitters. Along the way, they break down what officially makes a whiskey bourbon, why bourbon doesn’t actually have to come from Kentucky, and how National Bourbon Heritage Month became an annual celebration of one of America’s most important spirits. The guys also dive into the career and philosophy of bartender Eric Castro, whose influential cocktails have appeared on menus around the world. From his work at Bourbon & Branch to bars like Polite Provisions and Raised by Wolves, Castro helped shape the West Coast cocktail renaissance with a simple philosophy: great cocktails should be thoughtfully crafted without sacrificing hospitality or approachability. Then it’s into the drinks. The Kentucky Buck combines bourbon, fresh strawberry, lemon, ginger, bitters, and soda into a refreshing modern classic that reportedly sold tens of thousands of glasses after finding a home at San Francisco’s Rickhouse. The Iron Ranger, meanwhile, takes bourbon somewhere unexpected—straight into the world of tropical cocktails, where pineapple, falernum, lemon, and baking spices prove that rum isn’t the only spirit that belongs under a mountain of pebble ice. It’s a celebration of bourbon’s past, present, and future—and a reminder that cocktail history is still being written every time a great new drink earns a permanent spot behind the bar. Keep exploring the past, one drink at a time, with Into The Barchive.

    Bourbon’s Modern Classics: The Kentucky Buck & Iron Ranger

  8. Aug 27

    The Mai Tai: Trader Vic vs. Don the Beachcomber

    In this episode of Into The Barchive, hosts Tim Wright and Dr. Blake Jones head into the world of tiki to explore one of the most famous—and most misunderstood—cocktails ever created: the Mai Tai. Forget the oversized glasses, pineapple juice, grenadine, and over-the-top fruit garnishes. The original Trader Vic Mai Tai was a surprisingly restrained cocktail built around rum, lime, orange curaçao, orgeat, and a touch of sugar. Tim and Blake break down why those few ingredients work so well together and how the drink became one of the defining rum cocktails of the 20th century. They also revisit one of the biggest rivalries in cocktail history: Trader Vic vs. Don the Beachcomber. Trader Vic claimed he created the Mai Tai in 1944, while Don argued that Vic had borrowed inspiration from his 1937 QB Cooler. To put the debate to the test, the guys make both drinks and compare two very different tiki philosophies—Vic’s focus on simplicity and exceptional ingredients versus Don’s complex layering of multiple rums, juices, syrups, and spices. Along the way, they dig into the legendary 17-year-old J. Wray & Nephew rum used in the original Mai Tai, how the cocktail became so popular that Trader Vic exhausted the supply, why orgeat is essential to the drink, and how modern bartenders continue trying to recreate the flavor of the original recipe. Was the Mai Tai inspired by Don the Beachcomber? Did Trader Vic truly create the version that conquered the world? Grab some rum and pebble ice as Tim and Blake separate tiki history from mythology and explore a rivalry that bartenders are still debating more than 80 years later. Keep exploring the past, one drink at a time, with Into The Barchive.

    The Mai Tai: Trader Vic vs. Don the Beachcomber
See All (44)

Ratings & Reviews

5
out of 5
4 Ratings

About

Into The Barchive is a cocktail history and education podcast that explores the stories, traditions, and techniques behind the world’s most iconic drinks. Hosted by historian and spirits educator Dr. Blake Jones alongside cocktail enthusiast Tim Wright, each episode breaks down classic cocktail families, their origins, and how to make them at home. Equal parts history lesson and hands-on bar class, Into The Barchive helps listeners drink smarter, understand what’s in their glass, and appreciate the culture behind every pour.

Information

  • Creator
    Into The Barchive
  • Years Active
    2025 - 2026
  • Episodes
    44
  • Rating
    Clean
  • Copyright
    © 2026 Into The Barchive
  • Show Website
    Into The Barchive

You Might Also Like