In this episode, we dive deep into the revolutionary freezing techniques that have placed Iain McPherson, aka Mr. Panda, at the forefront of cocktail innovation. Known for pushing the boundaries of flavor, Iain discusses how his groundbreaking methods like "Switching," "Dry Freezing," and "Sous pression" are transforming the cocktail industry. Learn how freezing can enhance texture, intensify flavors, and even create entirely new taste profiles.

Iain walks us through:

• Switching: The technique that replaces water in spirits with flavorful liquids like coconut milk, without diluting the alcohol content, creating an elevated, intensely flavorful cocktail.
• Dry Freezing: A method that freeze-dries fruits and juices to preserve their essence, adding a whole new dimension to cocktails, and even enabling year-round use of seasonal ingredients.
• Sous pression: A playful twist on sous-vide, where freezing pressure infuses ingredients like fruits and herbs into spirits, maintaining the fresh, vibrant flavors that heat methods can often mute.
• Freeze Concentration: A method that concentrates the flavor of ingredients like apple juice by removing water content, allowing bartenders to create bold, natural cordials.

Throughout the episode, Iain shares tips on how bartenders and cocktail enthusiasts can experiment with these techniques in their own bars or at home, providing an approachable entry point into the world of freezing for cocktails. We also discuss how freezing methods can enhance sustainability by reducing waste, offering cost-efficient solutions for high-volume bars.

While Iain’s celebrated bars — Panda & Sons, Nauticus, and Hoot the Redeemer — are renowned for their unique concepts, they serve as the playgrounds for these freezing innovations. He explains how these bars incorporate these advanced techniques into their menus, bringing cutting-edge cocktails to the masses while maintaining a strong focus on hospitality.

Whether you're a seasoned bartender, cocktail enthusiast, or just curious about the science behind innovative drinks, this episode will inspire you to explore the untapped potential of freezing techniques in the cocktail world.

Key Takeaways:

1. Understanding the science behind freezing in cocktails and how it preserves and enhances flavors.
2. Practical applications of switching, dry freezing, and suppression in both home bars and high-volume settings.
3. How freezing techniques can improve sustainability and reduce waste in the cocktail industry.
4. Insights into Iain McPherson's creative process and how these techniques are shaping the future of mixology.

Iain gives a special mention ot Kevin Kos and Danil Nevsky is the episode who play their part in spreading the freezing techniques message

If you enjoyed this episode, don’t forget to subscribe to the Cocktail Academy Podcast for more engaging conversations with industry leaders in cocktails and craft spirits.

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In this episode of the Cocktail Academy Podcast, Damian Cole interviews Mark Ward, the founder of Regal Rogue, one of Australia’s leading vermouth brands. Mark takes us through his fascinating journey from working in nightclubs and corporate London to creating his own vermouth brand in Australia. He shares the challenges and successes of launching Regal Rogue as the first Australian vermouth in over 20 years and discusses the growing global interest in vermouth. This episode dives deep into vermouth’s history, how to enjoy it, and the future of this exciting craft spirits category.

Key Topics Discussed:

Mark’s Journey into the Cocktail Industry:

• How Mark transitioned from working in tech during the 2000 tech crash to pursuing his passion for cocktails and spirits.
• His time at the famous Hush Bar in Mayfair, London, and how he developed his love for vermouth and cocktail making.

Creating Regal Rogue:

• The story of how Mark launched Regal Rogue, the first Australian vermouth brand in over 20 years.
• The evolution of the vermouth category, from a misunderstood product to a low-alcohol, versatile cocktail ingredient.

The Global Vermouth Movement:

• How vermouth is becoming popular across the world, from Europe to Australia.
• The variety and creativity within vermouth-making, including Mark's use of Australian botanicals and organic wines.

The Challenges of Growing a Brand:

• Mark discusses the difficulties of navigating a 14-year journey as an entrepreneur in the craft spirits industry.
• The impact of sustainability on Regal Rogue’s growth, including the use of recycled glass bottles, organic ingredients, and the introduction of bag-in-box packaging for the hospitality industry.

The Future of Vermouth and Cocktails:

• Mark’s thoughts on how vermouth fits into the current trend of low-alcohol cocktails and responsible drinking.
• The role of innovation in vermouth production and how bartenders and consumers can explore new flavors and combinations.

Quotable Moments:

• "Vermouth is a sleeping giant in the world of spirits; it’s perfect for responsible drinking and layering flavors in cocktails." – Mark Ward
• "The journey of a brand isn't just about the liquid, it's about personal growth and navigating the challenges of the industry." – Mark Ward

Guest Contact Information:

• Instagram: @gallivantingrogue
• Website: Regal Rogue

If you enjoyed this episode, don’t forget to subscribe to the Cocktail Academy Podcast for more engaging conversations with industry leaders in cocktails and craft spirits. You can also follow Mark Ward and Regal Rogue to learn more about vermouth and its exciting future in the cocktail world.

Hosted on Acast. See acast.com/privacy for more information.

In this episode of the Cocktail Academy Podcast, Damian Cole chats with Dave Mulligan, the visionary behind Bar 1661 and an advocate for the revival of Poitín, Ireland's native spirit. Dave shares his journey in the hospitality industry, from his early days in Dublin to becoming a key player in modernising Irish cocktail culture. He discusses his passion for Poitín, the challenges of running a bar during the pandemic, and the unique community-focused approach at Bar 1661. Listeners will gain insight into how Dave is reshaping Irish spirits and the global perception of Poitín through his innovative cocktails and bar concepts.

Key Topics Discussed:

1. Dave’s Journey into Bartending:

• Dave's background in hospitality and early experiences that led him to pursue a career in bartending and bar ownership.
• His travels across London and various countries, where he developed his love for spirits and cocktails.

1. Reviving Poitín – Ireland’s Native Spirit:

• The story of how Dave was inspired to promote Poitín, an Irish spirit with a 900-year history, and its misunderstood role in Irish culture.
• The importance of changing the narrative around Poitín, from its illicit past to its place in modern cocktail menus.

1. Bar 1661 and Community-Focused Cocktails:

• The concept and inspiration behind Bar 1661, a bar dedicated to showcasing Poitín and other Irish spirits through innovative cocktails.
• The role of community, collaboration, and authentic storytelling in the success of Bar 1661.

1. Navigating the Pandemic and the Launch of Craft Cocktails:

• How Dave and his team adapted to the challenges of the pandemic, launching Little & Green, a range of ready-to-drink cocktails, and evolving their business model to thrive in a difficult time.
• The expansion of Bar 1661’s offerings, from high-end cocktails to accessible, fun experiences for customers.

1. The Future of Poitín and Irish Spirits:

• Dave’s mission to see Poitín on back bars worldwide and to educate consumers about its versatility and history.
• The global interest in craft spirits and the opportunity for Irish Poitín to carve its niche in the modern cocktail landscape.

Poitín has been around for 900 years, and it's still here—surviving prohibition. Now is the time to reintroduce it to the world in a modern, exciting way. We’re creating real-life experiences with authentic Irish ingredients, and Poitín is at the heart of that." – Dave Mulligan

Guest Contact Information:

• Dave's Instagram: Davemulligan
• Bar 1661 Instagram: @Bar1661
• Website: Bar 1661

If you enjoyed this episode, make sure to subscribe to the Cocktail Academy Podcast for more stories from the world of cocktails and spirits. Don’t forget to leave a review and share this episode with anyone interested in Irish cocktail culture and the growing revival of Poitín.

Hosted on Acast. See acast.com/privacy for more information.