1.1 The Science of Bartending - Gregory Buda Ph.D. looks at pulling pints and slinging shots from a different angle.
In this episode, you’ll learn how the best bar in the world uses science to make better drinks and more money. We talk with Gregory Buda Ph. D., Education Director of the Dead Rabbit Bar in NYC about how he approaches the science of drink creation and bartending systems. Gregory shares the insights he has gained from tending bar, training staff and teaching his methods to other bars all around the world. We also introduce our first guest to our "Desert Island" where they can choose to bring only one drink with them. The irrepressible Claire Tolan, MD of Irish Distillers (makers of Jameson Irish Whiskey), gives her thoughts on what she’d bring with her and why. (You might have to listen to it for it to make sense!)As this is our first ever episode we would truly appreciate it if you could take the time to give us a 5 star review and some feedback. We gratefully receive and read every comment/review.For more insights, highlights and lowlifes follow us on Twitter/Instagram: @BizBevPod, or LinkedIn To support the work we do, we would appreciate it if you could click here to buy us a coffee.Business of Beverages is self-funded and hosted, edited and independently produced by Will Keating. Pádraig Fox co-hosts in a personal capacity. All opinions are those of the person expressing them at all times.Recording @ Hellfire StudiosSupport the showFor more high-lights and low-downs follow @BizBevPod on Twitter or LinkedInBusiness of Beverages is self-funded and hosted/ edited/produced by Will Keating.Pádraig Fox co-hosts in a strictly personal capacity.All opinions are those of the person expressing them at all times. We're not sponsored but we would appreciate it if you could click the link above to support the show.