The Business Of Craft Cocktails | Francesco Lafranconi | Pouring Stories S2 Ep10 Part 2

<p>In part 2 of Francesco&#39;s visit we discuss the business side of hospitality. Before his role as Director of Beverage &amp; Hospitality Culture, Francesco came to America to work at Southern Glazers Wine &amp; Spirits, developed a state of the art classroom, and paved the way for spirit ambassadorship. </p><p>Francesco gets behind the bar to give an in depth rundown on Pisco &amp; the Pisco Sour. He is a one of a kind talent that always leads with professionalism and a pursuit of knowledge. </p><p>I have had the privilege of learning from this man for the last 10 years and he really made me understand the humanity and artistry behind bartending. </p><p>As always, Francesco&#39;s motto is perfect for our setting... &quot;We&#39;re not drinking, we&#39;re learning&quot; <br></p><p>0:00 Coming Up On Part 2 with Francesco</p><p>00:30 Caipirinha Cocktail with recipe </p><p>2:03 Leaving Italy for America, Larry Ruvo</p><p>05:40 Southern Glazers Academy of Fine Spirits</p><p>10:00 “Whatever you do, be a good one”</p><p>13:05 The Pour Card Class…</p><p>15:00 “You need to drink the kool-aid but also</p><p>16:04 The Maestro - Salvatore Calabrese</p><p>16:35 Understanding best practices &amp; Sharing Knowledge</p><p>20:55 “I learned a little bit, and I thought I knew it all.”</p><p>24:00 “Stimulate curiosity… with pills of knowledge”</p><p>27:31 “you don’t bartend [or cook] by mistake”</p><p>29:55 The philosophy at Carver Road Hospitality</p><p>30:35 Pisco 101 By Francesco </p><p>32:00 The Pisco Sour</p><p>36:00 “Why you laughing”</p><p>37:05 “Shake it Don’t Fake it” TAG shoutout</p><p>41:00 Is jiggering necessary or not?</p><p>42:50 Italian Vs. American - Cocktail culture</p><p>47:00 How do countries stack up?</p><p>49:00 “If you ask Francesco a question, buckle up”</p><p>50:08 The “Road” to Carver and beyond</p><p>52:55 The Spritz Bar At Carver Steak</p><p>55:10 “We’re not Drinking, We’re Learning” </p><p><br></p><p>Caipirinha</p><p>2.00 Cachaca (blend of multiple)</p><p>1 Whole Lime (cut into 8)</p><p>3 flat bar spoons Demerara Sugar</p><p>Garnish- none</p><p>Start by grabbing 1 whole lime. Cut in half long ways. Cut a v and remove center pith from both lime halves. Then cut into 8ths. In rocks glass - Add the limes and three flat bar spoons of Demerara and muddle thoroughly. Add Cachaca then some ice and stir while also lifting from the base. Once done mixing, top off with more ice and serve. No garnish. </p><p><br></p><p>Pisco Sour</p><p>2.00 Barsol Pisco</