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- The Speakeasy
- Publisher |
- Heritage Radio Network
- Media Type |
- audio
- Publication Date |
- Sep 19, 2012
- Episode Duration |
- 00:31:50
This week on The Speakeasy, Damon Boelte is hangin’ out with Karin Stanely, co-owner of Dutch Kills and bartender at Little Branch. Join in as they chat about making drinks, the importance of fresh juice and why meticulous bartending is second to none. Hear stories of rude customers, altercations and camaraderie amongst staff and fellow bartenders in the world of mixed drinks. There are a lot of high quality, top notch cocktail bars popping up around New York City, and Damon & Karen discuss what that means for the bartenders, the customers and the community. Later in the show, learn more about the decision to open Dutch Kills in Long Island City and how the community has responded to a bar of its caliber. This program was sponsored by Heritage Foods USA.
“Ideally you juice for a round. There’s been lots of scientific attempts at quantifying [what happens] when acid sits out for a while – you can tell the difference between fresh juice and juice that’s been out of it’s shell for a minute.”
“If you’re going to be meticulous about one thing at a bar – you should be meticulous about everything.”
“When people feel out of place [at a bar] – they get defensive.”
–bartender Karin Stanley of Little Branch and Dutch Kills on The Speakeasy
This week on The Speakeasy, Damon Boelte is hangin’ out with Karin Stanely, co-owner of Dutch Kills and bartender at Little Branch. Join in as they chat about making drinks, the importance of fresh juice and why meticulous bartending is second to none. Hear stories of rude customers, altercations and camaraderie amongst staff and fellow bartenders in the world of mixed drinks. There are a lot of high quality, top notch cocktail bars popping up around New York City, and Damon & Karen discuss what that means for the bartenders, the customers and the community. Later in the show, learn more about the decision to open Dutch Kills in Long Island City and how the community has responded to a bar of its caliber. This program was sponsored by Heritage Foods USA.
“Ideally you juice for a round. There’s been lots of scientific attempts at quantifying [what happens] when acid sits out for a while – you can tell the difference between fresh juice and juice that’s been out of it’s shell for a minute.”
“If you’re going to be meticulous about one thing at a bar – you should be meticulous about everything.”
“When people feel out of place [at a bar] – they get defensive.”
–bartender Karin Stanley of Little Branch and Dutch Kills on The Speakeasy
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