The Banter

The Guys discuss the strange case of misappropriation Grand Cru Burgundy.

The Conversation

The Restaurant Guys get to hear from Dr. David Wondrich about the past, present and future of the cocktail in America. They discuss his nine year compendium, a drink category he likes so much he wrote the book about it and a new comic book coming out next year.

The Inside Track

The Guys have had the pleasure of David attending events at their restaurant to share his expertise (over cocktails, of course).

David quips about cocktails without context.

“On the one hand, there's an ice cold vodka martini. On the other hand, there's a semi frigid aqueous solution of C2H5OH. Those are exactly the same thing. But the one has James Bond behind it,” David Wondrich on The Restaurant Guys Podcast 2024

Bio

David Wondrich is one of the world’s foremost authorities on the history of the cocktail and one of the founders of the modern craft cocktail movement. He is a Drinks Correspondent for Esquire magazine, the author of countless newspaper and magazine articles and five books, including the influential Imbibe!, which was the first cocktail book to win a James Beard award. He completed the enormous Oxford Companion to Spirits and Cocktails (2021).

He is a founding partner in Beverage Alcohol Resource, America’s leading advanced training program for bartenders and other mixologists.

Info

David’s Books Mentioned (He has more!)

The Oxford Companion to Spirits & Cocktails

Punch!

The Comic Book History of the Cocktail: Five Centuries of Mixing Drinks and Carrying On
(Coming in summer 2025)

The Parasol
(Pisco Aperol Sour)

Invented at Catherine Lombardi Restaurant 2005

2 oz Aperol

.5 Pisco

1 oz simple syrup

.5 oz lemon

.25 lime

1 egg white

Dash Angostura bitters

Shake all together except bitters and strain into a cocktail glass.

Garnish with streaks of bitters

Reach out to The Restaurant Guys