This is a Vintage selection from 2012

The Banter

The Guys discuss Bloody Mary variations including some that provide a meal in a glass.

The Conversation

The Restaurant Guys catch up with Tiki barman Brian Miller who was behind the bar at Lani Kai in SoHo (NYC) on Monday nights serving tropical drinks while dressed in pirate garb. They talk about defining Tiki, where it came from and how it fits into modern bar culture. Brian concludes by walking us through constructing a Queens Park Swizzle that will have you heading to the closest establishment with a lele.

The Inside Track

The Guys know Brian through the industry and have had the pleasure of enjoying many of his creations. They know Brian is passionate about Tiki as he describes below:

“To me, that's kind of the allure of it. I think these drinks are just as complex and deserve just as much respect as any of the pre-prohibition and classic cocktails out there. …There's a true art in taking several different rums or several different spirits within one drink, blending them all together and being able to taste every single flavor that's in that drink,” Brian Miller on The Restaurant Guys Podcast 2012

Bio

Brian Miller worked the bar scene in New York City for several years before being on Audrey Saunder’s opening staff at Pegu Club. He then worked for Phil Ward at Death & Company. After Brian took the reins as head bartender, Death & Company won Spirited Awards Best American Cocktail Bar and World’s Best Cocktail Menu at Tales of the Cocktail in 2010. That same year, Brian was nominated for Spirited Award International Bartender of the Year. He was a partner and ran the bar program at The Polynesian, New York City.

He is currently the bar manager at the historic and newly re-opened Stockton Inn in Stockton, NJ.

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