Pouring Stories

Pouring Stories is a Hospitality Podcast produced at the host Giambrone's home bar. The aim of our show it to give a sincere look inside the business of hospitality and entertainment. Set in Las Vegas and featuring rotating guests, who share their own personal experiences with hospitality or their contributions to their craft.Serious and unserious topics alike for the home bar enthusiast, all the way to seasoned professionals and resort operators. There will be spirits experts, Vegas Performers, and many more.

Pouring Stories is a arts podcast hosted by Michael Giambrone, with 25 episodes on record and a Required Pod Score of 80.

Michael Giambrone hosts Pouring Stories, a arts show with 25 episodes published.

Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.

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  Episode #10

  The Business Of Craft Cocktails | Francesco Lafranconi | Pouring Stories S2 Ep10 Part 2

  Sep 27, 202656 minS2

  In part 2 of Francesco's visit we discuss the business side of hospitality. Before his role as Director of Beverage & Hospitality Culture, Francesco came to America to work at Southern Glazers Wine & Spirits, developed a state of the art classroom, and paved the way for spirit ambassadorship. Francesco gets behind the bar to give an in depth rundown on Pisco & the Pisco Sour. He is a one of a kind talent that always leads with professionalism and a pursuit of knowledge. I have had the privilege of learning from this man for the last 10 years and he really made me understand the humanity and artistry behind bartending. As always, Francesco's motto is perfect for our setting... "We're not drinking, we're learning" 0:00 Coming Up On Part 2 with Francesco 00:30 Caipirinha Cocktail with recipe 2:03 Leaving Italy for America, Larry Ruvo 05:40 Southern Glazers Academy of Fine Spirits 10:00 “Whatever you do, be a good one” 13:05 The Pour Card Class… 15:00 “You need to drink the kool-aid but also 16:04 The Maestro - Salvatore Calabrese 16:35 Understanding best practices & Sharing Knowledge 20:55 “I learned a little bit, and I thought I knew it all.” 24:00 “Stimulate curiosity… with pills of knowledge” 27:31 “you don’t bartend [or cook] by mistake” 29:55 The philosophy at Carver Road Hospitality 30:35 Pisco 101 By Francesco 32:00 The Pisco Sour 36:00 “Why you laughing” 37:05 “Shake it Don’t Fake it” TAG shoutout 41:00 Is jiggering necessary or not? 42:50 Italian Vs. American - Cocktail culture 47:00 How do countries stack up? 49:00 “If you ask Francesco a question, buckle up” 50:08 The “Road” to Carver and beyond 52:55 The Spritz Bar At Carver Steak 55:10 “We’re not Drinking, We’re Learning” Caipirinha 2.00 Cachaca (blend of multiple) 1 Whole Lime (cut into 8) 3 flat bar spoons Demerara Sugar Garnish- none Start by grabbing 1 whole lime. Cut in half long ways. Cut a v and remove center pith from both lime halves. Then cut into 8ths. In rocks glass - Add the limes and three flat bar spoons of Demerara and muddle thoroughly. Add Cachaca then some ice and stir while also lifting from the base. Once done mixing, top off with more ice and serve. No garnish. Pisco Sour 2.00 Barsol Pisco 1.00 Lime juice 0.75 Simple syrup 0.75 Egg white Garnish - Drops of angostura aromatic bitters and expressed lime peel Chill a cocktail coupe. In a boston shaker combine all ingredients except the bitters. Add ice and shake extremely vigorously. Strain into a chilled coupe. Express lime peel over foam top, and using dropper make a design in foam with aromatic bitters. Please LIKE, COMMENT, & SUBSCRIBE to help our podcast grow! Special thank you to Francesco Lafranconi for his many years of mentorship and for keeping the love for hospitality alive!Created & Hosted by Michael Giambrone Executive Producer: Angelo Cabanos

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  Episode #10

  The Art Of Craft Cocktails | Francesco Lafranconi Pouring Stories S2 Ep10

  Sep 20, 202647 minS2

  Francesco Lafranconi sits down for part 1 of a two-part conversation. We start in the glass and end up in the work. A Negroni done with intention. Gin, vermouth, and why those bottles are never just bottles. We talk Italy. Teaching Scotch in the Highlands. Scotch vs. Bourbon, a Nevada ranch that also once to made absinthe, and the long road from gelato and espresso to the bar. Francesco doesn’t treat bartender like a costume. He treats it like a craft with a backbone: respect, empathy, professionalism. Drop any personal drama at the door. Decide if this life is actually yours. We get into cachaça with a Caipirinha, garnishes that should never have left the board, a free pour, and overall we have an honest conversation of the intentions behind craft bartending!Part 1 - Time stamps:00:00 Intro Teaser 00:30 The Negroni 3:10 Ford’s Gin 6:52 Vermouth 8:40 Young Francesco in Italy 10:50 Teaching Scotch at Glencoe 15:20 Bourbon 19:04 Frey Ranch Whiskey 20:57 Frey Ranch… Absinthe? 23:11 Barista… gelatoria… Bartender 26:45 What it means to truly be “A Bartender” 31:30 Bartenders - “Promoters of civilization” Core values - Respect, empathy, professionalism! 32:18 Drop your bad day at the door. 35:30 Are you right for this career? 36:30 Caipirinha 38:30 ugly garnishes 41:00 Cacacha talk 42:00 Free pour moment 44:34 Respect for Armando Rosario Cocktails : Negroni 1.00 Campari 1.00 Fords Gin 1.00 Cocchi Vermouth De Torino Garnish - Orange half moon In Rocks glass add all ingredients, then ice, stir. Top with a bit more ice and garnish with an orange half moon in glass vertical against side of glass. Caipirinha 2.00 Cachaca (blend of multiple) 1 Whole Lime (cut into 8) 3 flat bar spoons Demerara Sugar Garnish- none Start by grabbing 1 whole lime. Cut in half long ways. Cut a v and remove center pith from both lime halves. Then cut into 8ths. In rocks glass - Add the limes and three flat bar spoons of Demerara and muddle thoroughly. Add Cachaca then some ice and stir while also lifting from the base. Once done mixing, top off with more ice and serve. No garnish. Please LIKE, COMMENT, & SUBSCRIBE to help our podcast grow! Special thank you to Francesco Lafranconi for his many years of mentorship and for keeping the love for hospitality alive! Created & Hosted by Michael Giambrone Executive Producer: Angelo Cabanos

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  Episode #9

  The Soul Of Hospitality | Tony Abou-Ganim | Pouring Stories S2 Ep9

  Aug 20, 20261h 13mS2

  Tony Abou-Ganim sits down for one of the most grounded conversations we’ve had on the show. We talked about the wrong way to make a Negroni, the Helen David Relief Fund, the "Red Jackets", the Brass Rail, what it means to be called an icon, mixologist fatigue, and the difference between performing hospitality and actually living it. This episode is less about techniques and more about responsibility to the guest, to the craft, and to the people who came before you. Tony’s Negroni and the Cable Car and the Pisco Punch recipes are in the description. 00:00 Intro Teaser 00:34 The wrong way to make a Negroni? 04:29 Negroni Week! 07:06 Helen David Relief Fund 09:55 Bike Ride! 10:15 The Red Jacket/USBG 12:50 “Servers work hard too” 13:49 Helen David & The Brass Rail 18:00 Tony The Thespian 21:53 Modern Mixologist Tools 23:55 TIN on tin or GLASS on tin 25:25 Being an ICON 28:42 The Cable Car - Brandy Crusta rif 31:11 Gary Reagan, New Orleans Sour? 32:41 Rainbow Room, Dale Degroff 34:34 Esoteric cocktails… Doing too much. 36:00 Hospitality, Effort, & Knowing your audience. 39:17 “Don’t Forget What got us here!” 40:20 Vodka Distilled 41:53 Mixologist Fatigue 44:20 "The Soul Of Hospitality" 47:13 “I can Teach you to make a great negroni” 47:47 Vodka neat… or from the freezer 48:43 Alpine Distilling, Blending Gin with Sarah 51:22 Coke & sprite is NOT ginger ale 53:00 Impacting guests, Bellagio & Bellinis 57:44 Pisco, Sours, Egg white aroma 1:00:28 Tony makes the Pisco Punch 1:00:37 G makes a mic mistake… 1:05:30 End of mic problems! 1:05:36 G’s Son has 21st Bday 1:07:22 “Free Pouring Son Of A G*N” 1:08:17 Tony’s next book. Drinking With Friends: Cocktail’s From The Brass Rail 01:10:25 Hospitality in every industry! Tony’s Negroni 1 oz Campari 1 oz Bulldog Gin 1oz Cinzano 1757 Vermouth Di Torino Rosso In a mixing glass combine all ingredients, add ice, & stir. Strain into rocks glass over a large Cube. Express and Garnish with Orange Peel The Cable Car (Created by Tony Abou-Ganim) 1.50 oz Captain Morgan spiced rum 0.75 oz Pierre Ferrand dry curaçao 1.00 oz fresh lemon juice 0.50 oz simple syrup Garnish: orange spiral & Cinnamon sugar rimmed coupe glass In shaker tin add all ingredients plus ice, shake and double strain into cinnamon sugar rimmed coupe glass and garnish with orange peel spiral Cinnamon sugar proportions : 1/4 teaspoon ground cinnamon 1/4 cup sugar This Pisco Punch 2.00 oz Torontel Pisco 0.75 oz Lemon Juice 0.75 oz Liber & Co. Pineapple gum syrup 0.75 oz Pineapple Juice Garnish - Pineapple leaf or half circle Free pour (like Tony) all the ingredients in a mixing tin, add ice, and shake. Strain into Rocks glass full of ice or over a big cube. Garnish with Pineapple leaf. Special thank you to Tony Abou-Ganim for his enormous contributions to the craft of bartending and for sharing your love for true hospitality with Pouring Stories and the world! ⁠themodernmixologist.com⁠ Created & Hosted by Michael Giambrone Executive Producer: Angelo Cabanos

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  Episode #8

  Cuba Libre! The Return Of Cuban Papi | Christian Cepero | Pouring Stories Season 2 Ep.8

  Jul 30, 20261h 12mS2

  Christian Cepero returns to Pouring Stories to chat about the Cuba Libre being a paradoxical cocktail, working with Weber Ranch 100% Agave Vodka and the many hidden challenges of switching from Bartending to Representing a brand! He’s still involved in the cigar world as well with his collaboration with Triple Crown Cigar. Get the details on all this and more with season 2 episode 8’s Return Of Cuban Papi! Please like and subscribe, if you want to see the channel grow! We’re always looking for feedback in the comments section! Topics: 00:00 Intro Teaser 00:30 Cuba Libre - The Impossible Cocktail!06:35 Triple Crown 8:00 “Opening a bar is rough” 11:05 Cigar Lounges 15:05 Non-Alcoholic Option 18:25 Zebra Striping 21:21 “The Dump Sink” 22:06 The Vesper “Ian Fleming, F*** that guy”25:20 Martini Standards At Bars 31:05 Evolution of Craft Cocktails 32:17 Bare minimum effort bartenders 37:35 Weber Ranch 100% Agave Vodka 42:42 “No Soliciting!” Sales Reps 44:29 "you goin’ to explode that sheekin!” Best quote ever! 48:50 Pulque 51:26 Christian on “The Mojito” 54:21 Spritz Event at Carver Steak 56:11 Crafting The Perfect Mojito 58:14 Taking Pride in What You Do! 1:04:15 Gullible Giambrone… Smirnoff Iced Again! 1:05:00 Kenny Jordan Shoutout! 1:08:00 The Grind of Liquor Sales 1:11:04 Never have a Cigar or S*x again? Cocktails: Cuba Libre 2.00 Bacardi Superior 4.00 Coca-Cola Must have lime wedge or splash of lime juice! Combine ingredients in collins glass over 100% ice. Stir to incorporate. Garish with lime wheel. The Vesper 2.00 Bombay Sapphire Gin 1.00 Weber Ranch Vodka 0.50 Cocchi Americano In a mixing glass combine all ingredients, stir, and strain into a chilled coupe glass. Garnish - Lemon Peel. Christian’s Mojito 2.00 Bacardi rum 0.75 Lime Juice 0.75 simple syrup 2.00 club soda Hand full of mint Press the mint in the glass with lime and syrup, then add rum and soda water, add half ice and stir. Then add the rest of the ice and top off if necessary. Garnish - mint sprig and lime wheel. Special Thank You to Christian Cepero! Created & Hosted By: Michael Giambrone Executive Producer: Angelo Cabanos

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  Episode #7

  Before You Open A Restaurant... Watch This! | Constantin Alexander | Pouring Stories S2 Ep7

  Jul 8, 20261h 38mS2

  They went from being the “New Clubhouse” for the Las Vegas industry… to closed overnight. Constantin Alexander could only watch as the explosive Piero’s controversy took down everything he and his partner had built with Bramare and Table 34. 00:00 intro Teaser PSP S2Ep7 00:35 Jack & Diet 03:32 G’s First Drink In A Bar 06:00 Bougie Bars Too Good For Basics 07:52 Brands Controlling Bars 10:00 Knowing what people are asking for at your venue. 12:00 Dante’s Infante - Another Hendricks 14:39 Hakkasan putting Constantin on the map 19:08 Everybody’s Covid was different 22:29 Business Falls through. How he met Evan 25:33 Table 34 27:33 Mezcal Hemingway Daiquiri 31:40 El Solencio Mezcal 35:00 Kitchen Nightmares - Table 34 41:46 Bramare 42:00 Public Service Announcement! 45:53 A BAR with a restaurant attached 49:00 beating around the bush 50:15 LEV Group 50:40 Evan “life on the line” 51:28 Basilico 53:30 Opening A restaurant in July 55:30 joe pereira said it best “New clubhouse” 56:10 Bramàre closing “70k” 1:00:24 Toki Highball Machine 1:01:06 Constantin Quote 1:03:00 falling forward. Life works out. 1:06:05 Constantin’s possible future 1:09:12 Bankruptcy. 1:10:00 25 grand in a parking lot 1:11:00 "What I miss most." 1:12:20 Orphan Barrel - Rhetoric 1:15:00 Bramare after hours 1:17:00 THE GAME 1:33:45 "Where’s my table" Constantin book 1:35:00 final words on BramareAnd We’re out!Mezcal Daiquiri 2.00 El Silencio Joven Mezcal 0.50 Luxardo 0.50 Grapefruit Juice 0.75 Lime JuiceIn hindsight, I would have preferred: 2.00 mezcal 1.00 grapefruit 0.50 lime 0.25 maraschino 0.25 simple

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