Living Proof Podcast in Adelaide, South Australia | Food & drink

Living Proof Podcast

Locality: Adelaide, South Australia

Phone: +61 8 8223 7703

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• Food & drink
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• Bartending service

25.01.2022 The Masters Series | If you want someone to tell you about all the nooks and crannies of the bartending industry, chat to David Wondrich. Our 2019 chat with the drinks historian took us all over a crazy timeline that stretched from the 1850s and the world of Jerry Thomas, to David's predictions for the years yet to come. And as for where we are now? "We’re seeing more refinement and expansion than revolution. We're always discovering new things."... Be sure to listen in and pop us a rating Link in bio! #livingproofpodcast : Danny Valdéz

23.01.2022 ICYMI- Listen, we’re an ice cold shot, that’s what we are. But we’re also great in cocktails. Willy Shine is the Brand Meister at Jägermeister United States. German digestif Jägermeister has earned a place on most backbars around the world thanks to the notoriety of ‘Jäger-bombs’. But at its heart, it is a versatile and complex amaro made with 56 different botanicals.... Willy Shine joins the podcast to discuss his career, how the company has set about changing people’s perceptions of the product, as well as its versatility in cocktails.

21.01.2022 ' 10 bartenders walk into a bar... it sounds like the start of a joke, but in reality, when 10 of Australia's top bartenders walked into Bad Frankie one day, they left having just laid the groundwork for the Bartenders Cut. I gave Seb Costello (of @badfrankiebar fame) a call and said ‘I’m thinking about putting together a spirit together specifically for cocktails’", recounts Richard Angove. "The style really was tawny, sherry with a bit of XO, with... a light fruity VSOP base." "It just had this lovely classic Australian brandy character." Why don't you try out the Bartender's Cut in a Crusta this week? Recipe by Shay Chamberlain from Black Pearl 50ml Bartenders Cut St.Agnes 20ml fresh lemon juice 15ml Marionette curaçao 15ml luxardo maraschino 2 dashes Angostura Garnish with orange horsesneck and Sugar rim.

18.01.2022 ICYMI- "I looked at the bar and there was this sea of negronis and I just couldn't help it. I just started putting my fingers in them and stirring them" -gaz regan gaz was one of the first people we interviewed on Living Proof. He was generous with both his time and his wisdom, as he told us all about his career. If you haven't listened to our chat with him yet, we highly recommend you do. You'll find it on Apple Podcasts, Spotify, Google Podcasts- basically any podcasting platform. Here's to gaz #LivingProofPodcast

18.01.2022 ICYMI- Before he was Bar Manager at Evolve Spirits Bar on Hobarts marina, Dan Gregory was Australia's 2017 Bartender of the Year, a Drinks World T25 Bartender Awards winner, and Angostura Bitters Brand Ambassador. He's also slung cocktails at some of Australia's best known bars including Eau de Vie, The Gresham, Black Pearl, Baxter Inn and The Shady Pines. This week, Nicole and Marcus caught up with Dan to chat the Tasmanian palate, the House of Angostura, and why the next ...chapter of his life would be called 'Back to the Future' Tune in on Apple Podcasts, Spotify or wherever else you get your podcasts!

17.01.2022 The Masters Series | Our third installment of The Masters Series takes us back to 2019, when we sat down for a chat with industry great, Philip Duff. We kick off the conversation with Phil's step into producing: Old Duff Genever. Now the top selling 100% genever globally, Old Duff has provided Phil with an insight into just how far the liquor industry has to go. "No niche is too small if you own it. Everybody is pulling out all the stops to find their niche."... Catch all this and more on our latest episode of the Living Proof Podcast- available wherever you get your podcasts. #livingproofpodcast

16.01.2022 ICYMI- H Joseph Ehrmann is the owner and operator of San Francisco's second-oldest saloon bar, Elixir. After a rocky start of cheap drinks, hiring the wrong staff and a perspecive-shaking stint in hospital, H began the great task of turning Elixir's fate around and realising its full potential. To tell a story you have to have a story," H said of operating the old saloon bar. "And I didn’t really have a story other than the history of this place."... "I had to build my own history.

14.01.2022 ICYMI- Philip Duff believes that we're reaching a point of stabilisation in this second wave cocktail revolution. Nodding to a rise in what he calls gastro-pubs, Phil sees a more relaxed dining and drinking experience as an opportunity to 'drive the middle'. "It’ll make the shittier bars better and it permits the amazing top-end bars to be even better, because they don’t need to distance themselves from the middle anymore- they’re actually more closely related to it." So are ...we ready to settle into this second cocktail revolution? What do you think? : Spotify, Apple Podcasts, Google Podcasts and wherever else you get your podcasts. #l#livingproofpodcast

12.01.2022 The Masters Series | When he was young, Jim Meehan wanted to be a doctor who wrote books. Fast forward a few years and, although he didn't go into medicine, his desire to serve others persists in what has been an outstanding bartending career. Oh, and he has two books under his belt, too. Tune into this week's throwback episode to hear @mixography talk all things burnout, Meehan's Bartender Manual, and the values that tie this community together. ... Link in bio! #LivingProofPod

12.01.2022 Creating the cocktail menu at Nitecap is about more than just mixing up the classics. It's a collaborative process of exploring moods, telling stories and putting new ideas on the table. Hear more about it on this weeks episode of Living Proof with Natasha David, the bar's co-owner. ... Spotify https://spoti.fi/3hd6S8N Apple https://apple.co/2ZqYw7E

09.01.2022 ' ICYMI- This week's chat with Nitecap's Natasha David ranged from abolishing the tip system in bars to Buddhism to what it means to be a mother in this industry. We especially enjoyed hearing about how Natasha has made Nitecap a very special place for every single person who walks through her shimmery gold curtains. ... "Our aim is to take people out of whatever crappy mood they’re in and transport them into this little tiny basement oasis that’s usually quite warm. Whether it's the ice-breaker menus, the whimsical cocktail garnishes or the abundance of fake flowers, Natasha passion for creating an inclusive and joyous space is clear. Catch it wherever you get your podcasts

09.01.2022 Any cocktail bar worth its ice will offer guests a selection of classics, many of which are served with a twist. However, as interest turns to bar sustainability, our use of citrus in drinks has been put under the microscope. "There are ways to focus on whole utilisation of those citruses, which is one technique," argues Tyler Zielinski on this weeks episode of Living Proof. "But then there’s also the use of alternative acids."... In his chat with Nicole, Tyler said it was about encouraging bartenders to consider more unconventional sources of acid for their cocktails. "There’s acids in tomatoes, there’s acids in vermouth, there’s acids in different vinegars... you can [even] lacto-ferment ingredients. Once you lacto-ferment them, there is acid there as well in the form of lactic acid which is a little rounder." I’m just trying to provide a lot of thought-starters for bartenders out there. Nicole and Tyler also discussed carbonating cocktails with baking soda and the benefits of pre-diluted mixes. Tune in now whereever you get your podcasts.

09.01.2022 Natasha David is Imbibe Magazine's Bartender of the Year. She joins us this week to chat motherhood behind the bar, Nitecap's cocktail-creating process and the grim situation in her city. Tune in via your podcast app of choice.

09.01.2022 With its DNA of 56 different herbs and botanicals, Jaegermeister is pushing bartenders to look past the bombs and shots, and see the possibilities of using the amaro to its full potential. On the pod this week, Brandmeister Willy Shine suggested trying the new Jaegermeister Cold Brew on for size by shaking it up in a classic martini. You'll need:... 1 Part Jagermeister Cold Brew Coffee 1 Part Bourbon 1/2 Part Espresso 1/2 Part Simple syrup Shaken Heavy cream Glass: Martini or Coupe Garnish: 3 coffee beans & ground cinnamon Method: Shake and strain into a chilled martini glass and float heavy cream, garnish & serve.

09.01.2022 On this week's podcast: Lauren Mote, Diageo's Reserve & World Class Global Cocktailian, left us with these words of wisdom. Tune in to the full chat - all about flavour, the future of drinks experiences and connecting with customers - on your podcast app of choice. Spotify https://spoti.fi/3hd6S8N... Apple Podcasts https://apple.co/2ZqYw7E See more

08.01.2022 : There’s a brandy gene, or a brandy switch that goes off in people’s heads when they reach a certain age- they reach 50 and they go ‘Brandy- I need to try that!’." As the bar industry rolls in and out of trends, Richard Angove of @stagnesbrandy is certain that brandy, particularly Australian brandy, is ready to have its time in the sun. Not only has the historic distillery had to increase its production by over 20% in recent year...s, but a slew of international awards have seen more and more people reaching for St Agnes on the shelves. This week, Richard talks tradition, reinvention and activating that brandy switch. Catch it now on all good podcast platforms.

08.01.2022 When Jacques Bezuidenhout helped open Tres Agaves with Julio Bermejo of Tommy's Mexican Restaurant, they were hand-squeezing thousands of limes to order each week. He says it made their hands feel like the skin was about to fall off. Jacques is on the podcast this week to discuss those fresh margaritas; his love of tequila, Sherry and Calvados; running the beverage programs for 70+ hotels and restaurants; plus his current role at Liquid Productions. Tune in via your podcast app of choice! Spotify https://spoti.fi/3hd6S8N Apple Podcasts https://apple.co/2ZqYw7E

06.01.2022 Margot Lecarpentier is champion of making cocktails more accessible for the uninitiated. It stems from having seen the perceived unapproachability of the industry first-hand, around six years ago. Back then, Margot had just begun making the move from lawyer to bartender, so she had been buying up all the best books on cocktails and spirits. But it was all gobbledegook. So, she wrote her own - La Bible de Alcools. On this week's podcast, we ask her all about that; plus her Bel...leville 'cocktail bistro', Combat; what it means to be named Paris's Most Influential Bartender (and Bar!) at just 33; and plenty more. Tune in via your podcast app of choice. Spotify https://spoti.fi/3hd6S8N Apple Podcasts https://apple.co/2ZqYw7E

02.01.2022 Paul Gabie had witnessed the cocktail revolution first hand in New York in the early 2000s when he was a young, overworked attorney enjoying nights out at places like Milk & Honey. Later, when business took him and Spencer Forhart to Singapore, they noticed a distinct lack of craft cocktail bars. So they decided to start their own. 28 Hong Kong Street then led to the launch of a spirits distribution arm, Proof & Company, that has since helped facilitate the cocktail renaissance taking hold in Asia. Paul joins Nicole from Singapore for an exapsive discussion on this week's podcast. Tune in via your podcast app of choice.

02.01.2022 In 2005, Jacques Bezuidenhout won the Vinos de Jerez Competition with his own creation titled La Perla. Simple to make, the three-ingredient cocktail demonstrates how beautifully sherry and tequila work together. When trying the La Perla cocktail, it is easy to see why the world of sherry excites Jacques so much. "It’s about the people, it’s about the food, it’s about those intricacies that make for all the different sherries you get on the market."... To make it, you will need: 45ml Reposado tequila (100% agave) 45ml manzanilla sherry 22.5ml William pear liqueur Stir with ice and strain into a chilled glass. : The Washington Post