Hello Cocktail Lovers!
You might be surprised to find out just how crucial ice is to cocktails and about its many different interesting aspects. I’ve invited a couple of friends onto the show to talk about just that, Brittini Rae and Joseph Biolatto of The Nice Company.
Brittini and Joseph were well established on the Paris cocktail scene before opening The Nice Company, the first clear ice producing company in Paris to cater specifically to the craft cocktail community. Founded for bartenders, by bartenders, they work with clients to cut ice perfectly designed for their bar, restaurant, hotel, or event. As their site aptly puts it “We don’t sell ice,we sell time.”
People, places and products mentioned in the show:
Alcademis blog by Camper English all about ice!
Calbar is using bespoke ice from the Nice Company for to go cocktails
Mabel Rum Bar is using ice from the Nice Company for to go cocktails
Candelaria bar is where Brittini worked before the Nice Company
Joseph & Brittini also took part in the COIVD-19 special segments in Part 2 of How COVID-19 is affecting France’s food and drinks businesses.
Cocktail of the Month: A la Louisiane
1 oz/30 ml rye whiskey
1 oz/30 ml Italian vermouth
1 oz/30 ml Bénédictine
2 dashes Creole bitters
1 dash absinthe
Stir over ice and strain into a chilled coupette glass
Optional: Garnish with a cocktail cherry
And, if you’re looking for more cocktail and drinks talk between shows, head to our site, www.52martinis.com and if you’d like to carry me around in your pocket, download our iOS app, Paris Cocktails.
As always, thank you to today’s guest and you listeners for tuning in or downloading.
World Radio Paris for editing and production
Son Little for the music we use
We’ll put links to all of these people and other things mentioned in the podcast in our show notes.
As usual, we remind you to drink responsibly.
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“Entertaining & informative: Great podcast about Paris cocktail culture. I enjoy how Forest highlights diverse guests & women in the industry.”
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