The Speakeasy

In the second Boomerang! installment from Savannah Greg ventures to the riverfront district to talk with Brittany, aka Bugsy of the Bootlegger bar. They unpack the responsibilities that come with running a bar that is several centuries old and how to make the best Old Fashioned in town. Greg might even come around to s

Greg returns with another Boomerang episode, this one live from Savannah's Club Bardo with industry luminary Eben Klemm. The two discuss trends in high end hospitality, the state of the union for hotel bars, and what makes the city of Savannah so unique. They also dig into what it takes to hire and train a team to run

Jackie Williams is the brains behind Bar Convent Brooklyn, or as we like to call it, BCB. Tasked with running one of the largest cocktail conventions in the world, she has hundreds of stakeholders to juggle and no two work days are alike. She takes time out of her busy schedule to talk with Greg and Damon about 2025’s

Jonathan Adler is a triple threat. Michelin-starred chef, certified sommelier, and now a 50 Best rated mixologist. His latest venture is Shinji’s in midtown Manhattan, which has been racking up praise and instagram mentions alike for its inventive, high technique cocktail program. Jonathan sits down with Greg and Sothe

What’s a Scotch distillery doing making gin? For that matter, what’s a Scotch distillery doing making an unbelievably peated single malt in packaging so dark you can barely read it? Douglas Taylor of Bruichladdich and The Botanist sits down with the band to discuss the iconoclastic whisky distillery, their philosophy b

Is the world ready for a Southside RTD? How are you gonna handle the minty flavor? What the hell is a southside supposed to taste like anyway? These were all questions Meredith Mills-Merritt wrestled with when she found the Original Southside. Based on her mother’s famous cocktail recipe from Oklahoma, Meredith worked