S2 E40 RADIO Daiquiri Inquiry

Bob Cutler of Novio’s Bistro teaches listeners how to make a fresh strawberry daiquiri and a creative strawberry-rhubarb daiquiri during a fun, spring-themed episode of Cocktails with Friends on the George Hale Ric Tyler Show. He explains the classic daiquiri build, how to modify recipes with different spirits, and emphasizes that making simple syrup at home is easy. Bob shares his love for “pink drinks,” laughs with George about prom memories and gin fizzes, and invites listeners to celebrate the Kentucky Derby Watch Party at Birdie’s at Bangor Muni!

Key Topics

• The Versatility of the Classic Daiquiri Build - A classic daiquiri is a launchpad for endless creativity. Bob shows how swapping out spirits, syrups, or fruits can quickly turn one drink into dozens. Mastering this basic build gives home bartenders the confidence to experiment and have fun.

• The Importance of Using Fresh Ingredients - Fresh ingredients make cocktails shine. Bob stresses that fresh-squeezed citrus and homemade simple syrup always taste better than store-bought versions. A few extra minutes of prep delivers huge flavor payoffs.

• Having Fun and Being Creative Behind the Bar - Cocktail-making should be fun, not stressful. Bob’s playful approach reminds listeners to stay relaxed, try new ideas, and enjoy the process. The best cocktails come from creativity and a good attitude.

[00:00-02:30]: Bob introduces the build of a classic daiquiri — ONE AND A HALF ounces of spirit, THREE-QUARTERS ounce of citrus, THREE-QUARTERS ounce of sugar — using Courtney’s homemade strawberry syrup.

[03:00-06:00]: Bob creates a second cocktail, a strawberry-rhubarb daiquiri, using farmer's gin, Giffard strawberry liqueur, and Doladira rhubarb amaro.

[06:00-08:00]: Bob explains cocktail modifications — swapping spirits like gin to tequila creates a margarita-like drink, and changing citrus changes the vibe.

[08:00-09:30]: Bob stresses that homemade simple syrup is easy, cheap, and way better than bottled syrups for home bartenders.

[09:30-End (~11:00)]: Bob and George joke about pink drinks, share memories like ordering gin fizzes at prom, promote the Kentucky Derby party, and remind listeners to check out Cocktails with Friends.

S2 E39 Abe Furth & Chip’s Pineapple Fascination

Abe Furth of Orono Brewing joins Bob Cutler to talk about Wild Maine’s new pineapple seltzer, how après ski and après golf share the same spirit, and why their seltzers—vodka-based, unsweetened, and Maine-made—have exploded in popularity. With the new flavor set to launch at Birdies and beyond, they celebrate collaboration, local pride, and products that help summer go down easy.

Key Topics

• The Business of Fun – Creating a crushable, social beverage that fits ski season, golf season, and every occasion in between.

• Seltzer Strategy – Why vodka-based, unsweetened seltzers with natural flavors work—and how Wild Maine found its voice and audience.

• Local Roots & Branding – From Wyman’s blueberries to golf-course launches and the cartoon charisma of “Chip,” it’s all about Maine-made joy.

(1:05) Bob and Abe toast with spring whiskey cocktails and strawberry puree, discussing crushable drinks and classic builds.

(6:40) The journey from Woodman’s to Orono Brewing Company, and why squeezing fresh juices changed Orono’s cocktail game in 2005.

(13:30) Wild Maine’s rise: how seltzers became a third of the business and why they’re made with vodka, no sweeteners, and real Maine water.

(22:00) Launching pineapple Wild Maine at Sugarloaf’s Reggae Fest and previewing a new summer golf version featuring Chip the golf ball.

(37:50) Bob and Abe reflect on learning golf as adults, how it mimics the joy of skiing, and why golf with friends (and seltzer) makes every day a win

S2 E38 Hotline | Batching & Shoulder Season Sippers

In this Hotline Edition, Bob breaks down how to batch cocktails like a pro using the classic 2-1-2 formula and gives three easy summer batch options: the Manhattan, Negroni, and Boulevardier. He walks listeners through how to pre-dilute, store, and serve. From stout-and-bourbon espresso martinis to mezcal split-base margaritas and springtime gin drinks with ginger beer, the episode is packed with flavorful ways to plan ahead, simplify hosting, and stretch beyond your cocktail comfort zone.

Key Topics

• Batching Techniques – Pre-portion, dilute, and store cocktails for streamlined service.

• Flavor Expansion – Moving from bourbon to mezcal and gin using split bases.

• Seasonal Sippers – Spring-leaning cocktails featuring berries, ginger beer, and fresh citrus.

(0:50) Batching 101: Use the 2-1-2 recipe and add 20% water for proper dilution.

(2:10) Recommended batchable cocktails: Manhattan, Negroni, and Boulevardier.

(3:55) Stout + bourbon = a knockout espresso martini with chocolate or tiramisu liqueur.

(5:15) Mezcal–bourbon split margarita and gin daiquiri offer new routes for whiskey lovers.

(7:00) Shoulder season sippers: bourbon or tequila + berries + ginger beer = mud season magic.