A chat with spirits and bitters expert Brad Parsons in his Brooklyn kitchen
Really interesting. You’re such a natural interviewer. So many hosts talk over their guest. Your interviews always have a nice cadence and balance.
such a fun conversation- it makes me want to try a shakerato (spelling?) and stick a bottle of Campari in my freezer! I’m partial to the St George version (Bruto Americano). Thanks for allowing us to listen in 🙏
Thank you for having me on your podcast, David!
This was a great conversation. Thanks!
I so enjoyed this podcast!! Thanks so much. From Newport Beach, CA!!
Excellent--though listening to this on the way to work on a Friday was a bit painful....Apero hour is still 7 hours away.
I love when some of my favorite authors come together!
Gah!! I was really hoping for a recipe using the Byrrh!! Please, oh please??
My TWO favorites ! Great podcast. Merci and Thank You.
Really interesting. You’re such a natural interviewer. So many hosts talk over their guest. Your interviews always have a nice cadence and balance.
such a fun conversation- it makes me want to try a shakerato (spelling?) and stick a bottle of Campari in my freezer! I’m partial to the St George version (Bruto Americano). Thanks for allowing us to listen in 🙏
Thank you for having me on your podcast, David!
This was a great conversation. Thanks!
I so enjoyed this podcast!! Thanks so much. From Newport Beach, CA!!
Excellent--though listening to this on the way to work on a Friday was a bit painful....Apero hour is still 7 hours away.
I love when some of my favorite authors come together!
Gah!! I was really hoping for a recipe using the Byrrh!! Please, oh please??
My TWO favorites ! Great podcast. Merci and Thank You.