The Soul Of Hospitality | Tony Abou-Ganim | Pouring Stories S2 Ep9

<p>Tony Abou-Ganim sits down for one of the most grounded conversations we’ve had on the show.</p><p>We talked about the wrong way to make a Negroni, the Helen David Relief Fund, the "Red Jackets", the Brass Rail, what it means to be called an icon, mixologist fatigue, and the difference between performing hospitality and actually living it.</p><p>This episode is less about techniques and more about responsibility to the guest, to the craft, and to the people who came before you.</p><p>Tony’s Negroni and the Cable Car and the Pisco Punch recipes are in the description.</p><p>00:00 Intro Teaser</p><p>00:34 The wrong way to make a Negroni?</p><p>04:29 Negroni Week!</p><p>07:06 Helen David Relief Fund</p><p>09:55 Bike Ride!</p><p>10:15 The Red Jacket/USBG</p><p>12:50 “Servers work hard too”</p><p>13:49 Helen David &amp; The Brass Rail</p><p>18:00 Tony The Thespian </p><p>21:53 Modern Mixologist Tools</p><p>23:55 TIN on tin or GLASS on tin</p><p>25:25 Being an ICON</p><p>28:42 The Cable Car - Brandy Crusta rif</p><p>31:11 Gary Reagan, New Orleans Sour?</p><p>32:41 Rainbow Room, Dale Degroff</p><p>34:34 Esoteric cocktails… Doing too much.</p><p>36:00 Hospitality, Effort, &amp; Knowing your audience.</p><p>39:17 “Don’t Forget What got us here!”</p><p>40:20 Vodka Distilled</p><p>41:53 Mixologist Fatigue  </p><p>44:20 "The Soul Of Hospitality"</p><p>47:13 “I can Teach you to make a great negroni”</p><p>47:47 Vodka neat… or from the freezer</p><p>48:43 Alpine Distilling, Blending Gin with Sarah</p><p>51:22 Coke &amp; sprite is NOT ginger ale</p><p>53:00 Impacting guests, Bellagio &amp; Bellinis</p><p>57:44 Pisco, Sours, Egg white aroma</p><p>1:00:28 Tony makes the Pisco Punch</p><p>1:00:37 G makes a mic mistake…</p><p>1:05:30 End of mic problems!</p><p>1:05:36 G’s Son has 21st Bday</p><p>1:07:22 “Free Pouring Son Of A G*N”</p><p>1:08:17 Tony’s next book. Drinking With Friends: Cocktail’s From The Brass Rail </p><p>01:10:25 Hospitality in every industry!</p><p>Tony’s Negroni</p><p>1 oz Campari</p><p>1 oz Bulldog Gin</p><p>1oz Cinzano 1757 Vermouth Di Torino Rosso</p><p>In a mixing glass combine all ingredients, add ice, &amp; stir. Strain into rocks glass over a large Cube. </p><p>Express and Garnish with Orange Peel</p><p>The Cable Car (Created by Tony Abou-Ganim)</p><p>1.50 oz Captain Morgan spiced rum</p><p>0.75 oz Pierre Ferrand dry curaçao</p><p>1.00 oz fresh lemon juice</p><p>0.50 oz simple syrup</p><p>Garnish: orange spiral &amp; Cinnamon sugar rimmed coupe glass</p><p>In shaker tin add all ingredients plus ice, shake and double strain into cinnamon sugar rimmed coupe glass and garnish with orange peel spiral</p><p>Cinnamon sugar proportions : </p><p>1/4 teaspoon ground cinnamon</p><p>1/4 cup sugar</p><p><br /></p><p>This Pisco Punch</p><p>2.00 oz Torontel Pisco</p><p>0.75 oz Lemon Juice</p><p>0.75 oz Liber &amp; Co.  Pineapple gum syrup</p><p>0.75 oz Pineapple Juice</p><p>Garnish - Pineapple leaf or half circle</p><p>Free pour (like Tony) all the ingredients in a mixing tin, add ice, and shake. Strain into Rocks glass full of ice or over a big cube. Garnish with Pineapple leaf.</p><p><br /></p><p>Special thank you to Tony Abou-Ganim for his enormous contributions to the craft of bartending and for sharing your love for true hospitality with Pouring Stories and the world!  </p><p><a href="http://themodernmixologist.com" rel="ugc noopener noreferrer" target="_blank">⁠themodernmixologist.com⁠</a></p><p><br /></p><p>Created &amp; Hosted by Michael Giambrone  </p><p>Executive Producer: Angelo Cabanos</p><p></p>