The Speakeasy is off this week BUT we have a special announcement. This show is an official media partner of Tales of the Cocktail 2026. Tune in for live updates from the festival and in the meantime enjoy this classic episode from Club Bardo in Savannah, Georgia.

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See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What’s harder than building out and opening a new cocktail bar in Williamsburg Brooklyn? Building out and opening a new dance floor underneath the bar you just opened. That’s the task Patty Dennison & Ally Marrone set for themselves when they opened up Kinda Nice and Shenanigans earlier this year and in the next few months respectively. They sit down and talk about the buildout, what makes their partnership special and unique, and why they think the high/dive concept in bars has captured so many hearts and minds (and awards) over the last few years.

PLUS, does it seem like those touchscreen soda machines are everywhere these days? Greg does a shallow deep dive into the history and mechanics of the coca-cola freestyle machine, including how they might be introducing dairy next, and how the answer to “are these things mining my data?” is exactly what you’d expect.

Follow Kinda Nice at @kindanicebk

Follow Ally at @alpal_625

Follow Patty at @pineapple_patt

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How do you innovate in a world built on luxury and tradition? Justin Meade sits down to talk about how Maison Telmont is innovating to make sustainable champagne. That includes shipping their bottles only by sail power, redesigning the glass and the shape of the bottle itself to be lighter, and partnering with organizations like SailGP and the Billion Oyster Project to reduce their carbon footprint while still making great bubbles. Incidentally, the whole thing takes on kind of a nautical theme, which is a bonus.

PLUS, Knicks in Five! Sports are heating up across the country but what does that mean for bars and liquor stores. Some people are betting big, but whether the fans show up remains to be seen.

Follow Maison Telmont at @champagnetelmont

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The first issue of Imbibe Magazine hit store shelves twenty years ago in 2006. It was a fascinating time to be a drinks magazine because drinks – and magazines – have changed A LOT since then. Paul Clarke, Imbibe’s Editor in Chief sits down with Greg and Sother to talk about the last twenty years in the drinks publication’s history: from its Y2K roots to the heady days of the cocktail revolution in the 2010s to the bad situations we’ve all had to make the best of in 2020 and beyond. Paul gets into what has and hasn’t changed, what modern drinkers want in a cocktail program, and how it’s always important to make sure you’re serving your readers… and your listeners first.

PLUS, Greg went to Canada and guess what’s in full swing up there? It begins with “summer” and ends with “sherry.”

Follow Imbibe at @imbibe

Follow Paul at @cocktailchron

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How does a cocktail menu affect the layout of a bar? How does the floorplan inform your martini spec? These are questions that Matthew Maddy and Milos Zica, the Desinger and Beverage Manager of Williamsburg’s Bar Susanne have been puzzling out. They sit down to talk about designing a bar program almost from scratch, how you build a vibe and feel to a place, their love of raw bars, martinis and seafood towers, and how exactly one becomes a bar designer in the first place.

PLUS, the robot bartenders are here and Greg is… unimpressed. Hear about the latest “tech” from Minneapolis/St. Paul airport as we kick off the Summer of Sherry! For real this time.

Follow Bar Susanne at @barsusannenyc

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever wondered what bar consultants do, and specifically what they do if they’re asked to build a bar inside of a 140 year old Singaporean national monument? Bobby Carey and Tom Hogan of Studio Ryecroft are here to answer that question and more, as they discuss their approach to realizing a high concept venue, building out luxury hotel bars, night clubs and the occasional Irish Pub, and the challenges and joys of working on projects across Southeast Asia

PLUS does washing a cocktail with Fruity Pebbles milk actually… do anything? Sother and Greg weigh in on a trend that may have jumped the milk-washed shark.

Follow Studio Ryecroft on Instagram at @studio.ryecroft

Follow Bobby at @runbobbyc

Follow Tom at @thetomhogan

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Scottish Highlands are many things, but “tropical” isn’t usually listed as one of them. However, Stewart Walker, distillery manager of Fettercairn Whisky talks about how they’ve found a way to get passionfruit, pineapple, and other notes more commonly associated with tiki cocktails into their Scotch. Stewart talks with Greg and Sother about Fettercairn’s long history in the highlands, their storied past as makers of blended scotch before they delved into single malts, the unique cooling ring technique that gives them their tropical house style and their advanced age statements, including a 40 year-old scotch whisky that your hosts are lucky enough to try.

PLUS, French citizens consumed more beer than wine recently for the first time in recorded history. Greg and Sother break down what that means and if it has anything to do with the recent resurgence of pregaming in the United States.

Follow Fettercairn on Instagram at @fettercairnwhisky

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sotol is not an agave product, but it often gets marketed that way to consumers, posing a conundrum for the folks that make it. Aaron Dujovne, Co-Founder of Casa Lotos Sotol sits down with Greg and Sother to talk about differentiating his product from agave spirits, what makes a desert spoon plant unique, how you market sotol to today’s consumer and how the heck this stuff is distilled anyway

PLUS, is Alamo Drafthouse enshittifying? Greg breaks down a recent experience and discusses whether ordering off a screen is the death knell of customer service.

Follow Casa Lotos on Instagram at @casalotos

LINKS

• Become a Regular: patreon.com/SpeakeasyRegulars
• For resources on dealing with cold hard water agents in your community visit nouswithoutyou.la/ and @thenycalliance
• The Speakeasy is now on YouTube! Tune in to “see” what we’re talking about at youtube.com/@Speakeasy.Podcast
• Check out Quiote Imports at quioteimports.com and use promo code “Speakeasy” to get free shipping at checkout.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.