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Chris | Bar consultant | Decoding Cocktails

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Cocktail Classes That Spark Curiosity
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Whether a unique and fun event is your goal or you’re an aspiring home bartender, our classes will meet you where you are.

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We make group get-togethers a blast. From birthdays to bachelorettes, the holidays, or just because, we've entertained in every setting imaginable.

Both playful and interactive, these events make great memories and teach you a skill that will have you ready to get back together soon to "practice".

Available in person and virtually.

The possibility of weather throwing a wrench in things is always a factor for outdoor events, but that aside you’d be hard pressed to find more enthused all weather tiki partners than Jeramy and Curtis of Revery + Rum (@reveryandrum).

They’re an absolute delight to work with and leave it all on the line to make it a wonderful experience… regardless of rain or extreme humidity.

Many thanks to them for a fun weekend repping @spiribam products (@rhumjmusa, @rhumclementusa, @chairmansreserveofficial).

The possibility of weather throwing a wrench in things is always a factor for outdoor events, but that aside you’d be hard pressed to find more enthused all weather tiki partners than Jeramy and Curtis of Revery + Rum (@reveryandrum).

They’re an absolute delight to work with and leave it all on the line to make it a wonderful experience… regardless of rain or extreme humidity.

Many thanks to them for a fun weekend repping @spiribam products (@rhumjmusa, @rhumclementusa, @chairmansreserveofficial).

This weekend, June 26th and 27th, I’m excited to join my friends Jeramy (@jeramy.white) and Curtis (@big_satyr_energy) at Revery + Rum (@reveryandrum), their fantastic summer pop-up just outside Olive + Oak (@oliveandoakstl).

Friday, we’ll compare molasses and cane juice rums side-by-side and explore how beginning with one or the other shapes flavor.

Saturday, we’re diving into the world of #SpicedRum, tasting and discussing the ingredients, traditions, and techniques that make this category more diverse than most people realize.

If you love great cocktails, and want to get to know rum or dive deeper, join us on the patio from 4–8 PM.

Looking forward to seeing you there.

This weekend, June 26th and 27th, I’m excited to join my friends Jeramy (@jeramy.white) and Curtis (@big_satyr_energy) at Revery + Rum (@reveryandrum), their fantastic summer pop-up just outside Olive + Oak (@oliveandoakstl).

Friday, we’ll compare molasses and cane juice rums side-by-side and explore how beginning with one or the other shapes flavor.

Saturday, we’re diving into the world of #SpicedRum, tasting and discussing the ingredients, traditions, and techniques that make this category more diverse than most people realize.

If you love great cocktails, and want to get to know rum or dive deeper, join us on the patio from 4–8 PM.

Looking forward to seeing you there.

If I had to use a word to describe my perception of Jen, it would be marvel.

I marvel at how upbeat she is in tough moments. I marvel at her crazy inclinations to do things like build her own closet, make quilts for nieces and nephews, or bake cookies for friends that we secretly drop off.

I marvel at the work she does as a pediatrician. I marvel at how great her relationship is with her gigantic family. I marvel at (and probably eye roll 🙄) how excited she is when a song she loves comes on that she probably listened to within the last 24 hours.

I marvel at her ability to tolerate my inability to take a picture with a straight face.

I feel lucky to have found that with her and so we decided to get engaged.

If I had to use a word to describe my perception of Jen, it would be marvel.

I marvel at how upbeat she is in tough moments. I marvel at her crazy inclinations to do things like build her own closet, make quilts for nieces and nephews, or bake cookies for friends that we secretly drop off.

I marvel at the work she does as a pediatrician. I marvel at how great her relationship is with her gigantic family. I marvel at (and probably eye roll 🙄) how excited she is when a song she loves comes on that she probably listened to within the last 24 hours.

I marvel at her ability to tolerate my inability to take a picture with a straight face.

I feel lucky to have found that with her and so we decided to get engaged.

I am rarely at a loss for words, and often use more than necessary.
This hand-carved sign that Jen had made for my birthday flooded me.
I love you and this thoughtful gift.

I am rarely at a loss for words, and often use more than necessary.
This hand-carved sign that Jen had made for my birthday flooded me.
I love you and this thoughtful gift.

Saturday I was surprised to learn was #NationalRumDay. As I posts pop up about it, I started thinking about the evolving role it has played in my life.
Ten years ago, I would’ve had no real thoughts or what I imagined to be a grossly sweet product.

As my cocktail journey took off, I noticed that the books I read not only had daiquiris, but showcased
them. They weren’t red, obnoxiously sweet, or frozen. When I tried one, it was delicious.

One night long before Yellowbelly and Lazy Tiger, I was at Retreat Gastropub and @timwiggins123 asked
if I’d ever tried #RhumAgricole. When I tasted its grassy, sharp, fruity notes, I was sure I’d never had
anything like it. This turbocharged my exploration of the category.

Fast forward to 2022, my cocktail business was up and running and was at Tales of the Cocktail for the
first time. As I made my way through a tasting room, I arrived at the Rhum Clément and J.M table. I met
Ben Jones (@misterrhum) and the @spiribam team and began learning even more about Rhum Agricole and the people working to promote it.

Over the next few years I fell deeper into the wormhole and started doing a bit of consulting with bars.
Since many bars who are just getting started with quality cocktails have little to no good rum on hand, I
reached out to Ben in advance of Tales 2024 to ask if he might be interested in some kind of relationship.
I promote his product in cocktail classes and when working with bars.

After a conversation at The Hotel Monteleone, he asked if I’d be interested to be their contract
ambassador for Missouri and Kansas. I was shocked. Sure. Let’s give it a try.

It’s been right around a year since things got underway. Like all new roles, I’ve learned a lot and have had
great tastings with bartenders in dives, knowledgeable mixologists, lay people, and everyone in between.
Rum doesn’t have to be everyone’s spirit of choice, but if you haven’t explored the category, the diversity
of great flavor in high-quality rum should not be overlooked.

If you haven’t sipped a proper daiquiri, nosed the funkiness of a Jamaican rum or been enraptured by the
grassiness of Rhum Agricole, you might be missing out.

Saturday I was surprised to learn was #NationalRumDay. As I posts pop up about it, I started thinking about the evolving role it has played in my life.
Ten years ago, I would’ve had no real thoughts or what I imagined to be a grossly sweet product.

As my cocktail journey took off, I noticed that the books I read not only had daiquiris, but showcased
them. They weren’t red, obnoxiously sweet, or frozen. When I tried one, it was delicious.

One night long before Yellowbelly and Lazy Tiger, I was at Retreat Gastropub and @timwiggins123 asked
if I’d ever tried #RhumAgricole. When I tasted its grassy, sharp, fruity notes, I was sure I’d never had
anything like it. This turbocharged my exploration of the category.

Fast forward to 2022, my cocktail business was up and running and was at Tales of the Cocktail for the
first time. As I made my way through a tasting room, I arrived at the Rhum Clément and J.M table. I met
Ben Jones (@misterrhum) and the @spiribam team and began learning even more about Rhum Agricole and the people working to promote it.

Over the next few years I fell deeper into the wormhole and started doing a bit of consulting with bars.
Since many bars who are just getting started with quality cocktails have little to no good rum on hand, I
reached out to Ben in advance of Tales 2024 to ask if he might be interested in some kind of relationship.
I promote his product in cocktail classes and when working with bars.

After a conversation at The Hotel Monteleone, he asked if I’d be interested to be their contract
ambassador for Missouri and Kansas. I was shocked. Sure. Let’s give it a try.

It’s been right around a year since things got underway. Like all new roles, I’ve learned a lot and have had
great tastings with bartenders in dives, knowledgeable mixologists, lay people, and everyone in between.
Rum doesn’t have to be everyone’s spirit of choice, but if you haven’t explored the category, the diversity
of great flavor in high-quality rum should not be overlooked.

If you haven’t sipped a proper daiquiri, nosed the funkiness of a Jamaican rum or been enraptured by the
grassiness of Rhum Agricole, you might be missing out.

At a point in time when so much around us feels contentious and overwhelming, I want to share an unforgettable and unexpected evening that Jen (@hoefertjennifer ) and I recently experienced.

About a month ago, our friends Bridget and Yusuf told us they’d attended a mind-blowing dinner party at a friend’s home. At the end of the party, each of the three couples in attendance randomly pulled one of three cards.
One invited the holder to return to the next party.
The second said you’ll be invited back in the future at a TBD date.
The third instructed the holder to give it to someone that they thought would like to attend - the card which Bridget and Yusuf passed along to us.

This is the story of how we ended up in The Grove
neighborhood last weekend for a dinner party where we anticipated we would very likely know no one.

Cutting to the chase, not only was it likely the most elaborate meal I’ve ever had, and certainly one of the most delicious, our hosts, Nic and Willie, as well
as the other four guests in attendance, were a delight.

We had a lovely time getting to know them over the course of four-plus hours, enjoying 8 creative
and stunning courses along with wine and house-crafted cocktails.

Well after the dinner had concluded, as we lingered and more drinks were being served, I motioned to Jen to see if she was ready to leave and she gave the “Absolutely not!” look.

I can’t begin to imagine the amount of time, effort, and money that Nic and Willie put into preparing for that evening, but even more than that, it reminds me of how nurturing an evening with good people can be.

Thanks again, Nic and Willie, for a truly amazing evening… and we can’t wait to return for the next one! (we were the lucky recipients of the return to the
next party card).

P.S. All the dishes you see are original (and gluten-free). They had some sources of inspiration, but they were all crafted from scratch.

At a point in time when so much around us feels contentious and overwhelming, I want to share an unforgettable and unexpected evening that Jen (@hoefertjennifer ) and I recently experienced.

About a month ago, our friends Bridget and Yusuf told us they’d attended a mind-blowing dinner party at a friend’s home. At the end of the party, each of the three couples in attendance randomly pulled one of three cards.
One invited the holder to return to the next party.
The second said you’ll be invited back in the future at a TBD date.
The third instructed the holder to give it to someone that they thought would like to attend - the card which Bridget and Yusuf passed along to us.

This is the story of how we ended up in The Grove
neighborhood last weekend for a dinner party where we anticipated we would very likely know no one.

Cutting to the chase, not only was it likely the most elaborate meal I’ve ever had, and certainly one of the most delicious, our hosts, Nic and Willie, as well
as the other four guests in attendance, were a delight.

We had a lovely time getting to know them over the course of four-plus hours, enjoying 8 creative
and stunning courses along with wine and house-crafted cocktails.

Well after the dinner had concluded, as we lingered and more drinks were being served, I motioned to Jen to see if she was ready to leave and she gave the “Absolutely not!” look.

I can’t begin to imagine the amount of time, effort, and money that Nic and Willie put into preparing for that evening, but even more than that, it reminds me of how nurturing an evening with good people can be.

Thanks again, Nic and Willie, for a truly amazing evening… and we can’t wait to return for the next one! (we were the lucky recipients of the return to the
next party card).

P.S. All the dishes you see are original (and gluten-free). They had some sources of inspiration, but they were all crafted from scratch.

The only way to kick off this post is “Greetings and Salutations”, one of the catchphrases of my guest Colin Asare-Appiah (@cocktailcolin).

By day, he serves as the Trade Director of multicultural and LGBTQ advocacy for La Gran Familia (aka Bacardi).

Riding shotgun with his warm smile and big laugh, is Colin’s tour de force energy for whatever he is working on, which I suppose is just a reflection of his call-to-action #getinvolvedbruv.

He slowed down from his usual sprint for a little bit to talk to me about Ajabu (@ajabufestival). A Pan African cocktail festival he helped launch in 2024. The goal is to shine a light on all the magical things happening in spirits and cocktails in Africa and help further professionalize the industry.

The man is beyond infectious and I know you’ll enjoy this conversation with him.
You can find a link for it in my bio.

The only way to kick off this post is “Greetings and Salutations”, one of the catchphrases of my guest Colin Asare-Appiah (@cocktailcolin).

By day, he serves as the Trade Director of multicultural and LGBTQ advocacy for La Gran Familia (aka Bacardi).

Riding shotgun with his warm smile and big laugh, is Colin’s tour de force energy for whatever he is working on, which I suppose is just a reflection of his call-to-action #getinvolvedbruv.

He slowed down from his usual sprint for a little bit to talk to me about Ajabu (@ajabufestival). A Pan African cocktail festival he helped launch in 2024. The goal is to shine a light on all the magical things happening in spirits and cocktails in Africa and help further professionalize the industry.

The man is beyond infectious and I know you’ll enjoy this conversation with him.
You can find a link for it in my bio.

Not too long into my podcasting journey, when my cocktail business had only been around for about 18 months, a podcast conversation with Tad Carducci (@tadtippling) compelled me on relatively short notice to attend Tales for the first time.

Since my business was born during the pandemic, and I entered this profession later in life, I never had much of a sense of community.

While anyone’s first trip to Tales will require all of their brain power, I left energized.

When the opportunity came up to chat with Charlotte, Voisey (@charlottehdovoisey) about her new role as Executive Director of A ales, I leapt at it.

While I took away many things from our conversation, the most powerful part was when she invoked the charm and wonder of New Orleans and the impact it has on the conference. Absolutely spot on. 💕

There is a link to this conversation in my bio.

Not too long into my podcasting journey, when my cocktail business had only been around for about 18 months, a podcast conversation with Tad Carducci (@tadtippling) compelled me on relatively short notice to attend Tales for the first time.

Since my business was born during the pandemic, and I entered this profession later in life, I never had much of a sense of community.

While anyone’s first trip to Tales will require all of their brain power, I left energized.

When the opportunity came up to chat with Charlotte, Voisey (@charlottehdovoisey) about her new role as Executive Director of A ales, I leapt at it.

While I took away many things from our conversation, the most powerful part was when she invoked the charm and wonder of New Orleans and the impact it has on the conference. Absolutely spot on. 💕

There is a link to this conversation in my bio.

There is a passage in “Right Thing Right Now” by Ryan Holiday (@ryanholiday) that I haven’t been able to shake after reading several weeks ago, “It’s not a principle if it doesn’t cost you money.”

Two things are often on my mind from an environmental and labor perspective that I hadn’t taken the time to research or act upon.

1) SUGAR has a long and messy history. And still, I bought commodity sugar that has no visible supply chain. While it needs to meet a quality standard, who produces it, under what conditions, and how well are they paid was a black hole.

2) I go through lots of lemons and limes. Yet because of their acidic nature they’re difficult to compost. I looked into composting at home, but have been told that it would be nearly impossible to produce good compost because it would be hard for me to have enough material to offset them.

SO WHAT NOW? 🤔

My first step has been upgrading to sugar with a verifiable supply chain and/or certification. There are several that look like an okay place to start like @fairtradecertified, @bonsucro, and @cleanfoodcertification. I also know that Costco researches the heck out of their suppliers, which helped me find @pioneersugarbrand.

As for the citrus, I’m now paying for a compost service via @newearthfarmstl.

Small steps.

There is a passage in “Right Thing Right Now” by Ryan Holiday (@ryanholiday) that I haven’t been able to shake after reading several weeks ago, “It’s not a principle if it doesn’t cost you money.”

Two things are often on my mind from an environmental and labor perspective that I hadn’t taken the time to research or act upon.

1) SUGAR has a long and messy history. And still, I bought commodity sugar that has no visible supply chain. While it needs to meet a quality standard, who produces it, under what conditions, and how well are they paid was a black hole.

2) I go through lots of lemons and limes. Yet because of their acidic nature they’re difficult to compost. I looked into composting at home, but have been told that it would be nearly impossible to produce good compost because it would be hard for me to have enough material to offset them.

SO WHAT NOW? 🤔

My first step has been upgrading to sugar with a verifiable supply chain and/or certification. There are several that look like an okay place to start like @fairtradecertified, @bonsucro, and @cleanfoodcertification. I also know that Costco researches the heck out of their suppliers, which helped me find @pioneersugarbrand.

As for the citrus, I’m now paying for a compost service via @newearthfarmstl.

Small steps.

Agricole Rhum Punch
I borrowed a recipe from @baragricole and tweaked it just a bit.

The first four ingredients in the recipe are what Bar Agricole called on. It may be because they used a gum syrup, which can be even thicker than the 2:1 syrup I used, but while I liked the flavor of mine, it felt a touch thin.

By adding a bit of black tea liqueur, I found that the flavors lengthened and the sweetness of the wine was tempered a bit more.

This is a winner and has cold-weather vibes.

1 oz aged #rhumagricole (I used Clément Select Barrel)
3/4 oz Beaujolais red wine
1/2 oz lemon 🍋
1/4 oz rich simple syrup
1/4 - 1/2 oz black tea liqueur (I used @joseph.cartron Noir Fumé)

@rhumclementusa

Agricole Rhum Punch
I borrowed a recipe from @baragricole and tweaked it just a bit.

The first four ingredients in the recipe are what Bar Agricole called on. It may be because they used a gum syrup, which can be even thicker than the 2:1 syrup I used, but while I liked the flavor of mine, it felt a touch thin.

By adding a bit of black tea liqueur, I found that the flavors lengthened and the sweetness of the wine was tempered a bit more.

This is a winner and has cold-weather vibes.

1 oz aged #rhumagricole (I used Clément Select Barrel)
3/4 oz Beaujolais red wine
1/2 oz lemon 🍋
1/4 oz rich simple syrup
1/4 - 1/2 oz black tea liqueur (I used @joseph.cartron Noir Fumé)

@rhumclementusa

Last night I hosted a class that covered two fall favorites, the Boukman Daiquiri: white rum, cognac, lime, and cinnamon syrup and egg nog. #We also dug into a new favorite, the Banana and Rum Old Fashioned.

In pretty much every class, people say they learn a lot and have a good time. But last night, a woman came up to me and said,
“My husband and I love cocktails, but I’ve always been too afraid to make them at home, so we just go out for them. I now feel unafraid to experiment.” ❤️

This is the best compliment I can recall receiving. This is why I do what I do. Cocktails are delicious, but they can also feel intimidating. If we teach people a few foundational techniques and ratios, they’re on their way to feeling comfortable enough to give it a try at home. Not because it’s a special occasion, but because they feel confident and excited to try.

Much love to my last-minute bar back, @edlebeaucfi. DITB

Last night I hosted a class that covered two fall favorites, the Boukman Daiquiri: white rum, cognac, lime, and cinnamon syrup and egg nog. #We also dug into a new favorite, the Banana and Rum Old Fashioned.

In pretty much every class, people say they learn a lot and have a good time. But last night, a woman came up to me and said,
“My husband and I love cocktails, but I’ve always been too afraid to make them at home, so we just go out for them. I now feel unafraid to experiment.” ❤️

This is the best compliment I can recall receiving. This is why I do what I do. Cocktails are delicious, but they can also feel intimidating. If we teach people a few foundational techniques and ratios, they’re on their way to feeling comfortable enough to give it a try at home. Not because it’s a special occasion, but because they feel confident and excited to try.

Much love to my last-minute bar back, @edlebeaucfi. DITB

Now that I am doing some tasting and educational work for @spiribam, I’ve been working on cocktails with some of their products in hopes of better showing people how they can be applied in cocktails.

They have a new banana liqueur 🍌 through Rhum Clément, which is made with #rhumagricole, sugar, and bananas, many of which are grown on their property.
Bananas are the largest agricultural product in Martinique, and they have a symbiotic relationship with sugarcane. Some of the fields are turned over between one and the other to strengthen soil health.

Also, about 20% of a banana crop on average is deemed unfit for retail sale and either becomes animal feed or compost. Clément decided to make a liqueur, which is delicious and not overpowering on the palate like some banana liqueurs.

I grabbed a 1/2 oz and plugged it into an old fashioned that was very well received during a tasting at @wineandcheeseplace.

2 oz Chairman’s Reserve Original Rum, a blend of rums, ~5 years of age
1/2 ounce of the Clément Bana Canne
1/4 oz of 2:1 turbinado syrup
A dash of Angostura Aromatic Bitters
A dash of Rhum J.M. Cacao Bitters
Lemon peel garnish

You can go heavier on the bitters if you like or want to tamp down the sweetness, but I find it can drown out the banana.

@chairmansreserveofficial
@rhumjmusa
@rhumclementusa

Now that I am doing some tasting and educational work for @spiribam, I’ve been working on cocktails with some of their products in hopes of better showing people how they can be applied in cocktails.

They have a new banana liqueur 🍌 through Rhum Clément, which is made with #rhumagricole, sugar, and bananas, many of which are grown on their property.
Bananas are the largest agricultural product in Martinique, and they have a symbiotic relationship with sugarcane. Some of the fields are turned over between one and the other to strengthen soil health.

Also, about 20% of a banana crop on average is deemed unfit for retail sale and either becomes animal feed or compost. Clément decided to make a liqueur, which is delicious and not overpowering on the palate like some banana liqueurs.

I grabbed a 1/2 oz and plugged it into an old fashioned that was very well received during a tasting at @wineandcheeseplace.

2 oz Chairman’s Reserve Original Rum, a blend of rums, ~5 years of age
1/2 ounce of the Clément Bana Canne
1/4 oz of 2:1 turbinado syrup
A dash of Angostura Aromatic Bitters
A dash of Rhum J.M. Cacao Bitters
Lemon peel garnish

You can go heavier on the bitters if you like or want to tamp down the sweetness, but I find it can drown out the banana.

@chairmansreserveofficial
@rhumjmusa
@rhumclementusa

I had the chance to chat with Molly Horn, Cocktail Strategy Manager for Total Wine (@totalwine)… did you know they’re the largest wine and spirits retailer in the country?

After more than a decade in the restaurant and bar world, Molly was recruited by Total Wine for this new role, as a reaction to spirits sales exploding during the pandemic and people’s interest in cocktails grew.

Total Wine is interesting to study as a national barometer for people’s interest in spirits, liqueurs, cocktails and more.

Find a link to this conversation in my bio.

I had the chance to chat with Molly Horn, Cocktail Strategy Manager for Total Wine (@totalwine)… did you know they’re the largest wine and spirits retailer in the country?

After more than a decade in the restaurant and bar world, Molly was recruited by Total Wine for this new role, as a reaction to spirits sales exploding during the pandemic and people’s interest in cocktails grew.

Total Wine is interesting to study as a national barometer for people’s interest in spirits, liqueurs, cocktails and more.

Find a link to this conversation in my bio.

On November 12th, I'm telling the story of how my inclination to try new things and then share them with others led me to invite friends over to learn about the handful of principles that are used to make delicious drinks. Little did I know this experiment would lead to a business.

Come out and hear the story during @stlstartupweek. Beyond just talking about operating a booze business, I aim to share a few things I've learned that I'd apply to any company if I was forced to start another.

If that isn't enough to pique your interest, I'd wager there's a decent chance I'll smuggle in something delicious to share.

On November 12th, I'm telling the story of how my inclination to try new things and then share them with others led me to invite friends over to learn about the handful of principles that are used to make delicious drinks. Little did I know this experiment would lead to a business.

Come out and hear the story during @stlstartupweek. Beyond just talking about operating a booze business, I aim to share a few things I've learned that I'd apply to any company if I was forced to start another.

If that isn't enough to pique your interest, I'd wager there's a decent chance I'll smuggle in something delicious to share.

A couple of candid shots from "Brentwood Days" hosted by @brentwoodparksandrec.
As always, I had fun talking cocktails and spirits with people, and the chance to showcase some @rhumclementusa and @bountyrumstlucia in a daiquiri as well as @joseph.cartron liqueur in an Old Fashioned.
A big thank you to @kygillesp13 for helping make it easy.

A couple of candid shots from "Brentwood Days" hosted by @brentwoodparksandrec.
As always, I had fun talking cocktails and spirits with people, and the chance to showcase some @rhumclementusa and @bountyrumstlucia in a daiquiri as well as @joseph.cartron liqueur in an Old Fashioned.
A big thank you to @kygillesp13 for helping make it easy.

Recently I was listening to an episode of @vinepair’s “Cocktail College” about wine in cocktails. Not only was it hilarious, but also very thought provoking. While I don’t need one more thing to do, I bought a copy of @winefolly and it has been one of the best investments I’ve made in a while.

I could’ve intuitively told you how wine tasting would make me better at cocktails, but it is now more than apparent and I am hoping to work a lot more wine into my drinks in the future… plus enjoy wine 🍷 😊

Side note: @tiki.dev and @ramseydanger are hilarious
#CheninReddit

Recently I was listening to an episode of @vinepair’s “Cocktail College” about wine in cocktails. Not only was it hilarious, but also very thought provoking. While I don’t need one more thing to do, I bought a copy of @winefolly and it has been one of the best investments I’ve made in a while.

I could’ve intuitively told you how wine tasting would make me better at cocktails, but it is now more than apparent and I am hoping to work a lot more wine into my drinks in the future… plus enjoy wine 🍷 😊

Side note: @tiki.dev and @ramseydanger are hilarious
#CheninReddit

This is a long overdue conversation from right up the street.
Natasha Bahrami (@thegingirl) is proprietor of Natasha’s Gin Room (@natashasginroom), which is located in the same building her parents founded their family’s restaurant, Cafe Natasha, ~40 years ago.

Hospitality was not just part of her upbringing via the restaurant, but also through the importance of it in Persian culture, which she is now highlighting through @sofrehsofresh, a collaborative popup series.

After promoting gin tirelessly in St. Louis for years, she now heads up @theginworld, which has a focus on increasing gun awareness and popularity nationally.

We had the chance to record this one in person during a busy week for her, but that is the kind of weeks you have when you’re trying to lift a category nationally.

Enjoy this. You can find a link to it in my bio.

This is a long overdue conversation from right up the street.
Natasha Bahrami (@thegingirl) is proprietor of Natasha’s Gin Room (@natashasginroom), which is located in the same building her parents founded their family’s restaurant, Cafe Natasha, ~40 years ago.

Hospitality was not just part of her upbringing via the restaurant, but also through the importance of it in Persian culture, which she is now highlighting through @sofrehsofresh, a collaborative popup series.

After promoting gin tirelessly in St. Louis for years, she now heads up @theginworld, which has a focus on increasing gun awareness and popularity nationally.

We had the chance to record this one in person during a busy week for her, but that is the kind of weeks you have when you’re trying to lift a category nationally.

Enjoy this. You can find a link to it in my bio.

And now, for a non-cocktail/spirit post.
A little more than 6 months ago I met up with a gal for a first date that I’d been chatting with online for what felt like forever due to our schedules. The conversation had been intermittent at best, and it seemed like one more case where online dating wasn’t going to work out. The date was already set but I wasn’t excited, and as it turns out, neither was she. But, 15 minutes into the thing, we seemed to be enjoying each other.

Fast forward 6 months, my life away from work has been pretty great with her. We walk two very different professional lives, but each take an interest in the other’s, and also complement each other well.

Jen (@hoefertjennifer) is a kind, joyful, and calm soul to my overly-excited and goofy characteristics.

My friends love her, so does my family, and so do I.

Last Saturday my friends Erin and Corey tied the knot. During her vows, Erin used the word “easy” to describe how Corey makes her life feel. I told Jen later that evening I’d use the same word to describe her and how she makes mine.

And now, for a non-cocktail/spirit post.
A little more than 6 months ago I met up with a gal for a first date that I’d been chatting with online for what felt like forever due to our schedules. The conversation had been intermittent at best, and it seemed like one more case where online dating wasn’t going to work out. The date was already set but I wasn’t excited, and as it turns out, neither was she. But, 15 minutes into the thing, we seemed to be enjoying each other.

Fast forward 6 months, my life away from work has been pretty great with her. We walk two very different professional lives, but each take an interest in the other’s, and also complement each other well.

Jen (@hoefertjennifer) is a kind, joyful, and calm soul to my overly-excited and goofy characteristics.

My friends love her, so does my family, and so do I.

Last Saturday my friends Erin and Corey tied the knot. During her vows, Erin used the word “easy” to describe how Corey makes her life feel. I told Jen later that evening I’d use the same word to describe her and how she makes mine.

I came across Kevin Peterson (@drkevinpeterson) while scrolling a list of soon-to-be-published books. His text “Cocktail Theory” caught my eye, not to mention his background as an engineer and performer (see @sfumatofragrances) who owns a cocktail bar @castaliacocktails.

As I dug into the book, I found his study of the durability of cocktail families and his quest to figure out how to extend the lifetime of a drink, battling factors like dilution, temperature, and aeration, to be fascinating.

This one is worth the listen. You can find a link to it in my bio.

I came across Kevin Peterson (@drkevinpeterson) while scrolling a list of soon-to-be-published books. His text “Cocktail Theory” caught my eye, not to mention his background as an engineer and performer (see @sfumatofragrances) who owns a cocktail bar @castaliacocktails.

As I dug into the book, I found his study of the durability of cocktail families and his quest to figure out how to extend the lifetime of a drink, battling factors like dilution, temperature, and aeration, to be fascinating.

This one is worth the listen. You can find a link to it in my bio.

I’m thrilled to share that in addition to my current work, I will be representing @spiribam in Missouri and Kansas. If you don’t know them by name, they represent two #RhumAgricole brands from Martinique (Rhum Clément & Rhum J.M.) as well as Saint Lucia Distillers (Chairman's Reserve, Bounty, and Admiral Rodney).

They also carry the liqueur line Joseph Carton, which hails from the Burgundy region of France.

I know exactly where I was the first time I tried Rhum Agricole. ~7 years ago, I was seated at Retreat Gastropub as Tim Wiggins (@timwiggins123) poured me a sample. The aroma and taste were so different from what I expected, I wanted to know more and have been a fan ever since. This is one of the categories that has long led me to say that rum is my favorite spirit.

So how did this come to be and what will I be doing?

As I’ve begun working with bars and restaurants on their inventory and cocktail menus, I realized one category that can always use some attention is rum. I wondered if there might be a chance to partner with a group whose products I believe in.

Ben Jones (@misterrhum) of Spiribam has been preaching the Rhum Agricole gospel for twenty years, and I had met him at Tales of the Cocktail in 2023. I reached out in advance of this year’s Tales, and we met one morning to chat, which led to another conversation, which led to him asking me to help them spread the good word in my market.

Since “liaison” is not a familiar term to some, I’m describing this as an independent educator who meets with bar teams and the public to teach them about and taste them on their portfolio and what makes it awesome.

I’ll work with Spiribam and their distributors (Vintegrity and Classique) to teach the rigorous French regulations that make Agricole a high-quality and terroir-driven spirit. Pairing that with Saint Lucia’s molasses-based production provides them a wide range of flavors.

A big thank you to Ben for deciding to give this a whirl.

Please reach out if you have questions or want to set something up.

Here goes something.

I’m thrilled to share that in addition to my current work, I will be representing @spiribam in Missouri and Kansas. If you don’t know them by name, they represent two #RhumAgricole brands from Martinique (Rhum Clément & Rhum J.M.) as well as Saint Lucia Distillers (Chairman's Reserve, Bounty, and Admiral Rodney).

They also carry the liqueur line Joseph Carton, which hails from the Burgundy region of France.

I know exactly where I was the first time I tried Rhum Agricole. ~7 years ago, I was seated at Retreat Gastropub as Tim Wiggins (@timwiggins123) poured me a sample. The aroma and taste were so different from what I expected, I wanted to know more and have been a fan ever since. This is one of the categories that has long led me to say that rum is my favorite spirit.

So how did this come to be and what will I be doing?

As I’ve begun working with bars and restaurants on their inventory and cocktail menus, I realized one category that can always use some attention is rum. I wondered if there might be a chance to partner with a group whose products I believe in.

Ben Jones (@misterrhum) of Spiribam has been preaching the Rhum Agricole gospel for twenty years, and I had met him at Tales of the Cocktail in 2023. I reached out in advance of this year’s Tales, and we met one morning to chat, which led to another conversation, which led to him asking me to help them spread the good word in my market.

Since “liaison” is not a familiar term to some, I’m describing this as an independent educator who meets with bar teams and the public to teach them about and taste them on their portfolio and what makes it awesome.

I’ll work with Spiribam and their distributors (Vintegrity and Classique) to teach the rigorous French regulations that make Agricole a high-quality and terroir-driven spirit. Pairing that with Saint Lucia’s molasses-based production provides them a wide range of flavors.

A big thank you to Ben for deciding to give this a whirl.

Please reach out if you have questions or want to set something up.

Here goes something.

I sat down with Charles Joly (@charlesjoly) during Tales of the Cocktail to discuss his soon-to-open project with Virgin Hotels (@virginhotelsnyc), The Riff Raff Club (@theriffraffclub).

Charles has worked all across the industry and has garnered notable accolades including his James Beard award winning work at The Aviary (@aviarycocktails), taking home top honors at Diageo World Class (@worldclass), and working high-stakes events like the Oscars.

I asked him about building menus for varying audiences, how he approaches consulting projects, what attracted him to working with Virgin, and more.

Find a link to the conversation in my bio.

I sat down with Charles Joly (@charlesjoly) during Tales of the Cocktail to discuss his soon-to-open project with Virgin Hotels (@virginhotelsnyc), The Riff Raff Club (@theriffraffclub).

Charles has worked all across the industry and has garnered notable accolades including his James Beard award winning work at The Aviary (@aviarycocktails), taking home top honors at Diageo World Class (@worldclass), and working high-stakes events like the Oscars.

I asked him about building menus for varying audiences, how he approaches consulting projects, what attracted him to working with Virgin, and more.

Find a link to the conversation in my bio.

Listen to my conversation with MariElena & Joe Raya of Bittermilk Bottling (@drinkbittermilk).

I was excited to have this conversation to learn more about the world of craft mixers, syrups, and canned cocktails.

There are moments in which Mixology can seem to revere highly crafted spirits, but shrink from the idea of manufactured mixes and syrups in place of things that are created in house.

With formal culinary backgrounds and having run a cocktail bar in the Charleston area, I was interested to hear about their processes and think more about the role of manufactured mixers and syrups and peoples homes and bars.

They have 3 other lines: @barcoopbevy, @drinkmanship & @tipplemansbarsyrups

A link to this conversation in my bio.

Listen to my conversation with MariElena & Joe Raya of Bittermilk Bottling (@drinkbittermilk).

I was excited to have this conversation to learn more about the world of craft mixers, syrups, and canned cocktails.

There are moments in which Mixology can seem to revere highly crafted spirits, but shrink from the idea of manufactured mixes and syrups in place of things that are created in house.

With formal culinary backgrounds and having run a cocktail bar in the Charleston area, I was interested to hear about their processes and think more about the role of manufactured mixers and syrups and peoples homes and bars.

They have 3 other lines: @barcoopbevy, @drinkmanship & @tipplemansbarsyrups

A link to this conversation in my bio.

A cool and quiet Monday afternoon lunch with the place all to ourselves. 🍕 🍷

A cool and quiet Monday afternoon lunch with the place all to ourselves. 🍕 🍷

Find a link to this conversation in my bio 🔗 👆

Marshall Minaya (@marshallvincent) manages three beverage programs in midtown Manhattan: @valerienewyorkcity, @madamegeorgenyc, & @lolitanewyorkcity.

We sat down for this conversation to discuss how he is managing these three projects alongside his newest “project” being a father to Florence.

We cover a lot of good ground with some great human moments as we all work to find a way to make our way in this world.

Marshall is a good human and friend. This one is worth it.

Find a 🔗 in my bio.

Find a link to this conversation in my bio 🔗 👆

Marshall Minaya (@marshallvincent) manages three beverage programs in midtown Manhattan: @valerienewyorkcity, @madamegeorgenyc, & @lolitanewyorkcity.

We sat down for this conversation to discuss how he is managing these three projects alongside his newest “project” being a father to Florence.

We cover a lot of good ground with some great human moments as we all work to find a way to make our way in this world.

Marshall is a good human and friend. This one is worth it.

Find a 🔗 in my bio.

While looking for a chill spot in the lead up to @barconventbrooklyn, @marshallvincent suggested I check out The Black Crescent.

Both the Rabbit Key and Country Crock Martini were delicious and the fat-washed mezcal gave me a bit of inspiration for an agave martini riff I’ve been playing with in my head.

While looking for a chill spot in the lead up to @barconventbrooklyn, @marshallvincent suggested I check out The Black Crescent.

Both the Rabbit Key and Country Crock Martini were delicious and the fat-washed mezcal gave me a bit of inspiration for an agave martini riff I’ve been playing with in my head.

My friend and mentor Tim Wiggins (@timwiggins123) runs “Bangers Only Cocktails” (@bangersonly.cocktails). I like to joke that my consultancy is “Bangers Typically”.
📷: @hoefertjennifer

My friend and mentor Tim Wiggins (@timwiggins123) runs “Bangers Only Cocktails” (@bangersonly.cocktails). I like to joke that my consultancy is “Bangers Typically”.
📷: @hoefertjennifer

Find a link to this conversation in my bio 🔗 ☝️

Today we have a great conversation about the upcoming book The Bartender’s Pantry (@bartenderpantry), which puts mixers, garnishes, ethics and more at the center of the conversation.

Years ago Jim Meehan (@mixography) was on the road promoting one of his books and found himself eyeing a thawing batch of pasteurized lime juice 🍋‍🟩.

He began thinking about the things he’d learned about that create high-quality cocktails and wondered what lessons he had internalized that the next generation of bartenders may have missed.

He also began to wonder what things he took as fact but had never investigated. Thus, a multi-year journey ensued with designer and bar operator Bart Sasso (@bartsasso).

In the book you’ll dive into subjects like sugars, dairy, nuts, spices, grains, fruits, ferments and more. You’ll learn about them, find recipes, and be posited with thoughts we all have to make as consumers.

As the research began to mount, Jim and Bart wanted additional support so they brought in Emma Janzen (@emmajanzen) to help them create a clear and interesting narrative.

This is a fun and insightful book. It comes out on June 11th.
Find a link 🔗 to listen in my bio.

Find a link to this conversation in my bio 🔗 ☝️

Today we have a great conversation about the upcoming book The Bartender’s Pantry (@bartenderpantry), which puts mixers, garnishes, ethics and more at the center of the conversation.

Years ago Jim Meehan (@mixography) was on the road promoting one of his books and found himself eyeing a thawing batch of pasteurized lime juice 🍋‍🟩.

He began thinking about the things he’d learned about that create high-quality cocktails and wondered what lessons he had internalized that the next generation of bartenders may have missed.

He also began to wonder what things he took as fact but had never investigated. Thus, a multi-year journey ensued with designer and bar operator Bart Sasso (@bartsasso).

In the book you’ll dive into subjects like sugars, dairy, nuts, spices, grains, fruits, ferments and more. You’ll learn about them, find recipes, and be posited with thoughts we all have to make as consumers.

As the research began to mount, Jim and Bart wanted additional support so they brought in Emma Janzen (@emmajanzen) to help them create a clear and interesting narrative.

This is a fun and insightful book. It comes out on June 11th.
Find a link 🔗 to listen in my bio.

Currently reading “Cocktail Theory” by Kevin Peterson of @castaliacocktails & @sfumatofragrances in preparation for a podcast conversation later this month.
His background as a perfumer and engineer offers some unique thoughts into achieving more ideal cocktail flavors and pairing the right drink to the right guest.

Currently reading “Cocktail Theory” by Kevin Peterson of @castaliacocktails & @sfumatofragrances in preparation for a podcast conversation later this month.
His background as a perfumer and engineer offers some unique thoughts into achieving more ideal cocktail flavors and pairing the right drink to the right guest.

Stopped in at Mean Mule Distilling (@meanmuledistillingco) to try their Agave spirits. The Poblano is really good.

Stopped in at Mean Mule Distilling (@meanmuledistillingco) to try their Agave spirits. The Poblano is really good.

#HopWater is a fun and tasty #nonalcoholic drink, but it isn't cheap.

I just started steeping hops in vodka to make an extract/tincture. Curious to see if a couple of drops in club soda will yield a similar flavor.

#HopWater is a fun and tasty #nonalcoholic drink, but it isn't cheap.

I just started steeping hops in vodka to make an extract/tincture. Curious to see if a couple of drops in club soda will yield a similar flavor.

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ABOUT US

DECODING COCKTAILS SIMPLIFIES HOME COCKTAILING

Beyond being delicious to taste, they can be fun to craft and are a generous thing to share with your friends and family. A cocktail offers the chance to slow down and savor the moment.

OUR PHILOSOPHY

An enjoyable cocktail is three things: good ingredients, a simple recipe, and the right technique. We teach these elements in each class.

OUR FOUNDER

I’m a hobbyist turned professional. For a decade I dabbled in cocktails, and now my passion is sharing it with others.

Bar indoor | bartending training | Decoding Cocktails

Chris | Bar consultant | Decoding Cocktails

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