The Cocktail Academy

• Behind the Book, The Cocktail Balance 2.0 with Stanislav Harcinik

  In this episode, Damian is joined by Slovak bartender, author, and mentor Stanislav Harciník, the creator of The Cocktail Balance and The Cocktail Balance 2.0. Broadcasting from Mirror Bar in Bratislava, Stan shares the unexpected beginnings of his hospitality career, the philosophy behind his writing, and his firm belief in the power of hospitality done right.This conversation dives deep into what it means to be a modern bartender , not just in terms of technique and creativity, but as someone who understands flavour, business, and guest experience in equal measure. From the theory sections of his book to how he trains new team members at Mirror Bar, Stan’s holistic approach is a blueprint for the future of bartending.In This Episode, You'll Learn:How Stan went from hating bar work to finding real purpose in hospitalityThe moment he discovered the magic of connecting with guestsWhy his love of cooking and flavour memory shaped his bartending styleThe origin story of The Cocktail Balance, written during lockdownWhy the first edition was released only in Slovak — and the deeper reason behind itWhat The Cocktail Balance 2.0 set out to do — and why theory comes before recipesWhy hospitality is more than just service, and how pricing tells a storyHow Stan’s recipes act as creative blueprints, not rigid instructionsHis take on hospitality as “selling love” — and why that’s what guests really pay forKey Quotes:“Being a modern bartender isn’t just about what’s in the glass. It’s about what you deliver, how you connect, and how you grow others.”“You’re not just selling a drink — you’re selling an experience, a feeling, a piece of yourself.”“We’re in the business of love. Hospitality is how we show it.”P.S. The bonus Lock-In session with Stanislav Harciník — where we go deeper into bartender training, creativity, and his “Learn. Grow. Pass it on” philosophy — will be available soon for free at thecocktailacademy.com.Connect with Stanislav Harciník:Instagram: @stan_harcinikWebsite: thecocktailbalance.comContact Damian:Website: www.thecocktailacademy.comEmail: [email protected]: @welovecocktailsTikTok: @welovecocktailsxFacebook: @welovecocktailsx Hosted on Acast. See acast.com/privacy for more information.

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• Preston Lee: Hospitality That Sticks

  Preston Lee has helped scale some of the busiest and most beloved hospitality businesses across the UK and beyond — but his story started like many others: behind the bar, with no clue what he was doing.In this episode, Preston breaks down how he turned personal failure into the foundation for The 30% Rule — a training and operations system that’s helped restaurants and bars go from chaos to consistency.We talk about what most venues get wrong about training, why being nice isn’t the same as offering hospitality, and how systems can make your worst night feel like your best. Whether you’re an operator, bartender, or GM, this one is packed with real talk and real tools.What We CoverWhy only 30% of staff naturally operate at a high levelThe mindset shift that doubled revenue in a struggling venueWhy most managers fail (and how to stop it)The difference between service and hospitality — and why guests feel itHow to build training that actually worksWhat consistency really looks like on a busy Saturday nightCulture killers that start at the topWhy you can’t scale a team without clear, repeatable systemsWhat closing early says about your businessWhy hospitality is one of the most valuable skills in the worldQuotes to Remember“Most restaurants don’t have a training problem — they have a leadership and systems problem.”“Hospitality isn’t about being nice. It’s about making your guests feel valued. That’s a mindset.”Resources & Mentions30percentrule.com – Preston’s training and consulting platform@the30rule on Instagram👋 Connect With UsWebsite → www.thecocktailacademy.com Instagram → @welovecocktails TikTok → @welovecocktailsx Email → [email protected]🔐 Want More?This episode includes a bonus Lock-In segment exclusively for hospitality professionals, covering:Why most training doesn’t stickPreston’s “hospitality hill to die on”Advice for founders scaling multi-site operations → Unlock it now at thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

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• The Carbonation Episode: How Two Bartenders Bottled a Movement

  Damian is joined by Bart Miedeksza and Valentino Girotto, longtime collaborators, former bar owners, and co-authors of Bubbles: A Guide to Carbonated Cocktails. In this first half of the episode, they dive into the origins of their partnership, the evolution of Crossroads Bar into a consultancy, and the obsessive research process that led to their groundbreaking book. Expect tales of late-night DMs, deep dives into molecular flavor compounds, and why carbonation is more than just sparkle — it’s a science.🧪 What You’ll LearnHow Bart & Val transitioned from running bars to full-time consultingWhy they wrote Bubbles — and how an Instagram post forced their handCollaborating with a Cambridge professor to decode carbonation chemistryHow they used flavor compound mapping to reverse-engineer cocktailsWhy consistency trumps complexity in modern bar programsTips for designing menus with both guests and GP in mind🔗 Links & ResourcesCrossroads Consultancy🌐 www.crossroads.bar📸 @crossroads.consultancyThe Book📘 Bubbles: A Guide to Carbonated Cocktails — available via their website.🔒 Bonus ContentTo hear the exclusive Lock-In Session with Bart & Val — where we dive deeper into carbonation techniques, common pitfalls, and pro tips — head to thecocktailacademy.com.🎧 Hosted by Damian Cole📸 @welovecocktails🌐 www.thecocktailacademy.com Hosted on Acast. See acast.com/privacy for more information.

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• Jeff Morgenthaler: Cocktails, Calculators & Cutting the BS

  In this episode of The Cocktail Academy Podcast, Damian sits down with one of modern bartending’s most influential voices Jeffrey Morgenthaler. Known for his no-nonsense approach to cocktails, pioneering work at Clyde Common, and the bestselling Bar Book, Jeff shares practical insights from 30 years behind the stick.Together, they dive into what’s changed in the bar world, what hasn’t, and why sometimes the most successful drinks are the simplest. From how to make a better Amaretto Sour, to why great bars can thrive outside major cities, this conversation is full of sharp, honest, and empowering takeaways for bartenders and bar owners alike.🍸 What You'll LearnJeff’s journey from architecture student to world-renowned bartender and authorHow the cocktail landscape has shifted over three decadesWhy small cities can outperform major cocktail hubs with the right approachThe myth of “cool” cocktails — and why the most popular drinks shouldn’t be ignoredThe story behind The Bar Book and why it’s still one of the most recommended in the gameJeff’s thoughts on RTDs, gin overload, and emerging spirits trendsThe rise of bartender burnout — and why hospitality starts with taking care of yourselfGame-changing tools: batching, syrup ratios, and consistency tips from the trenchesThe difference between service and hospitality — and how to hire people who “get it”How to build drink menus that actually work — for your team and your guests🛠️ Resources Mentionedjeffreymorgenthaler.com – Jeff’s official website with blogs, recipes, and free toolssyrupcalc.com – Free syrup calculatorbatchcalc.com – Free batching calculatorThe Bar Book: Elements of Cocktail Technique by Jeffrey MorgenthalerDrinking Distilled: A User’s Manual by Jeffrey MorgenthalerRegarding Cocktails by Sasha PetraskeThe Joy of Mixology by Gary ReganCosmopolitan: A Bartender’s Life by Toby Cecchini📣 Perfect For:Bartenders looking to sharpen their skillsBar managers refining their training or menusBar owners in small markets trying to raise the standardAnyone tired of cocktail snobbery and ready to build great hospitality from the ground up📲 Connect with The Cocktail AcademyWebsite: www.thecocktailacademy.com Instagram: @welovecocktails TikTok: @welovecocktailsx Facebook: @welovecocktailsx Email: [email protected]📲 Connect with Jeffrey MorgenthalerInstagram: @jeffmorgen Website: jeffreymorgenthaler.com Hosted on Acast. See acast.com/privacy for more information.

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• Flavour First: A New Way to Taste with Reece Sims of Flavor Camp

  In this episode of The Cocktail Academy Podcast, Damian sits down with spirits educator and founder of Flavor Camp™, Reece Sims a true innovator when it comes to helping people taste differently.Reece shares her winding path from marketing to bartending, blogging, sales, and finally launching her own immersive spirits education platform. She dives into the origins of Flavor Camp, explaining how her flavour-camp system simplifies the overwhelming world of spirits and empowers people to explore based on taste, not just category or branding.We cover:Reece’s unorthodox entry into bartending (with a little résumé creativity)Building a million-dollar cocktail kit business during the pandemicWhy most tastings are biased and how Flavor Camp flips the scriptThe structure of a Flavor Camp session, including gamified blind tastingsHow her marketing background shaped the business modelThe power of visual learning and why icons, colours, and simplified cues matterThis episode is a masterclass in combining creativity, sensory science, and hospitality experience to build something truly useful and fun.🛑 Want more? Stick around for The Lock-In — a bonus segment where we talk practical tasting tips, flavor fatigue, judging spirits, and some hot takes on overrated bottles. Available exclusively on thecocktailacademy.com📲 Connect with ReeceInstagram: @flavorcampPersonal: @reecesimsWebsite & Free Resources: www.flavorcamp.com📲 Connect with Damian / The Cocktail AcademyInstagram: @welovecocktailsTikTok & Facebook: @welovecocktailsxWebsite: www.thecocktailacademy.comEmail: [email protected] Hosted on Acast. See acast.com/privacy for more information.

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