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.

S2 E37 Teddy Collins

Teddy Collins, beverage director at Miami’s Habibi and Kiki on the River, joins Bob Cutler to talk about his journey from barback to cocktail curator. He reveals his signature builds, including the Moroccan Margarita and a jasmine daiquiri served in a Moroccan bowl on a flying carpet coaster, and emphasizes a love of balanced builds, unique vessels, and immersive guest experiences. Teddy’s cocktails are driven by cultural storytelling, seasonal flavor, and hospitality know-how—with the Miami sunshine and international vibes front and center.

Key Topics

• Cocktail Builds with a Story – From jasmine daiquiris to fat-washed bourbons, Teddy crafts drinks that reflect memory, place, and flavor.

• Visual and Aromatic Engagement – Vessels matter: Moroccan bowls, fish glasses, and flying carpet coasters turn drinks into moments.

• The Mentor Mindset – Teddy’s focus on balance, teaching foundational technique, and passing along passion to new bartenders fuels Miami’s cocktail culture.

[06:00] Teddy shares his backstory—from Rhode Island to South Beach nightlife—and how working his way up from a barback shaped his perspective on service and showmanship.

[09:00] The Moroccan Margarita tops the list at Habibi, with other cocktails reflecting local and global influences, including pistachio orgeat and jasmine daiquiris.

[13:00] Teddy’s builds follow a 2-¾-¾ citrus-sugar-spirit balance; he emphasizes adapting ratios based on spirit profiles and liqueur sweetness.

[15:00] Miami’s spring flavors feature fresh herbs, tropical fruits, and collaborations with chefs, allowing the bar menu to evolve with culinary inspiration.

[26:00] His ultimate goal: make each drink a story, elevate the guest experience, and pass on knowledge to the next generation of bartenders.

S2 E36 How Do You Spell Daiquiri?

Bob Cutler stirs up conversation—and two types of whiskey—on the George Hale Ric Tyler Show on VOM, trading his promised topic of daiquiris for a spirited lesson on toasted, finished, and flavored whiskeys. Bob shares Michter’s Toasted Barrel Bourbon and a maple-infused bourbon from Preservation Distillery to explain how barrel treatments and additives change a whiskey’s profile. Bob vowed to return and properly celebrate daiquiri season.

Key Topics

• Toasted vs. Flavored Whiskey – What the labels really mean and how they affect flavor and aging.

• The Anatomy of a Daiquiri – Even though it wasn’t made, Bob explained the three-part daiquiri build.

• Responsible Drinking Culture – Bob’s personal philosophy on alcohol, including why he skips St. Patrick’s Day.

[-02:30] Daiquiri Detour Bob introduces the “daiquiri” episode, only to quickly pivot into whiskey talk based on customer confusion.

[~5:00] Toasted He pours Michter’s Toasted Barrel Bourbon, explaining the difference between toasting and charring barrels.

[~13:00] Finished Bob shifts to Preservation Distillery’s maple-finished bourbon, describing how it blends natural syrup with high-proof whiskey.

[~18:00] Taste Testing A live tasting reveals the warmth and complexity of both whiskeys—delighting Rick and Andy.

[~22:00] Spelling Lesson Bob spells “Daiquiri” aloud, promises to make it next episode, and promotes the Cocktails with Friends Hotline.

S2 E35 Madam Secretary

Bob Cutler welcomes Maine Secretary of State Shenna Bellows to the Bistro for a convo about Real ID, the switch from Maine’s Chickadee to the Pine Tree license plate, and America’s upcoming 250th birthday celebrations. Bellows provides insight into Maine’s stance on privacy, the regulation of vanity plates, and the importance of bipartisan community efforts. They discuss Paul Revere’s ride, Maine’s role in early American history, and a new cocktail featuring local ingredients that could officially represent the state!

Key Topics

• Maine’s Real ID Transition and License Plate Changes and the impact of federal regulations and how Maine is adapting.

• Historical Commemorations and Maine’s Role in American History, including Paul Revere’s ride to Benedict Arnold’s march and how Maine’s rich past plays into its present.

• Crafting the Ultimate Maine Cocktail: Exploring how local flavors can define what Bob think should be Maine’s official drink.

• [00:02:30] – Real ID and Maine’s Resistance

Bellows explains Maine’s historical opposition to Real ID due to privacy concerns, how federal pressure led to compliance, and what Mainers need to do before the May deadline.

• [00:10:45] – Taming Naughty License Plates

Maine is retiring the chickadee plate, replacing it with a pine tree version, and enforcing stricter vanity plate regulations, sparking mixed reactions among residents.

• [00:20:10] – Paul Revere and America’s 250th Birthday

Statehouses nationwide will commemorate Paul Revere’s ride by lighting two lanterns on April 18th, tying Maine into the broader national celebration.

• [00:32:15] – The Power of Community and Bipartisanship

Bellows and Bob discuss how Mainers work together beyond party lines, emphasizing shared goals like education, infrastructure, and local business support.

• [00:40:50] – Creating Maine’s Signature Cocktail

Bob and Bellows brainstorm a drink that captures Maine’s essence, considering ingredients like Blue Baron gin, Wyman’s blueberry syrup, and fresh lemon juice.

S2 E34 Hotline | Capris Pants, Golf & Women’s Whiskey

Bob Cutler takes on listener questions in this Cocktails with Friends Hotline episode, covering the coming Spring and seasonal Old Fashioned variations, the May 5th reopening of Birdies at Bangor Muni, and upcoming women-focused whiskey events at the Bistro. Bob reassures one caller that spirit-forward drinks can stay in the mix year-round with small tweaks -- no matter what you’re wearing for pants, Birdies' Derby Party on May 3rd, and teases an April Scotch tasting at Novios!

• Seasonal Cocktails – Adapting heavy-spirited drinks for warmer weather without sacrificing flavor.

• Birdies' Return – New menu, big events, and why Bangor’s golf bar is the place to be.

• Whiskey for Women – Encouraging women to explore whiskey through fun, educational events.

• [00:45] – Old Fashioned for Spring? Bob says no need to switch to flowery drinks—just tweak your recipe with wheated bourbon or fruit liqueurs.

• [04:30] – Birdies Returns! The golf course bar reopens May 5th with a Derby Party on May 3rd, featuring margaritas on draft and new craft beer.

• [08:15] – Women & Whiskey Events: Novio’s launches monthly whiskey tastings for women, covering Scotch, Japanese, and American whiskey.

• [10:50] – Bartending Pet Peeves: Bob playfully criticizes the return of Capri-length cut-offs and defends spirit-forward spring cocktails.

• [14:20] – Hotline Reminder: Listeners can call 207-814-0177 with cocktail questions for future episodes.

S2 E33 Coast Brewing Cocktail Creations

In this episode of Cocktails with Friends, Bob Cutler calls (and wakes up) Aidan Merritt, the creative force behind the cocktail program at Coast Brewing in Charleston, South Carolina. Aidan shakes the sleep from his eyes to share his philosophy on crafting high-quality, affordable cocktails in a brewery setting, highlighting his seasonal menu, thoughtful spirit selection, and weekly $8 “Sunday Funday” experimental drink. Bob raves about the brewery’s welcoming atmosphere and Aidan’s ability to blend craft beer culture with top-tier mixology. The episode wraps up with an invitation to visit Charleston and experience Coast Brewing’s balanced approach to both beer and cocktails.

Key Topics

• Balancing Beer & Cocktails in a Brewery – How Aidan integrates high-quality cocktails into a traditionally beer-focused environment.

• Seasonal & Experimental Cocktails – The impact of changing menus and the creative freedom behind Sunday Funday specials.

• Cocktail Accessibility & Pricing – The philosophy of keeping cocktails reasonably priced while maintaining quality.

• (00:45) – Aidan Merritt, bartender at Coast Brewing, is redefining what a brewery bar can offer by crafting top-tier cocktails at accessible prices.

• (06:20) – The Sunday Funday cocktail special allows Aidan to experiment with new flavors, offering a unique $8 drink each week.

• (13:05) – Coast Brewing successfully integrates a full cocktail program alongside its craft beer, attracting both beer lovers and cocktail enthusiasts.

• (22:40) – Aidan prioritizes affordability and availability when selecting base spirits, choosing Old Grand-Dad for bourbon and Lunazul for tequila.

• (35:10) – Bob encourages listeners to visit Charleston and experience Aidan’s cocktails firsthand, praising Coast Brewing for offering something for everyone.