In short
Luxury and cocktail culture, from 1960s Hollywood glamour to the “ritual” of making a martini, plus how cocktails evolved (Roaring Twenties, Prohibition) and how to make a proper one (stirred, vermouth, lemon twist, big ice).
Guests
Paul Feig, Hollywood film director and cocktail aficionado; he recorded a 33-piece string orchestra for his movie The Housemaid (out Christmas Day) and has a cocktail book and a long-running daily cocktail/charity effort during COVID. Nick Foulkes, cocktail writer/mentor figure (“troublemaker-in-chief”); he’s associated with famous London and New York bars (e.g., Dukes, Bemelmans Bar, Polo Lounge) and co-wrote about the Carlisle.
Key claims
Luxury is tradition plus craftsmanship; cocktails became “cool” in the 20s due to modern experimentation, social mixing, and U.S. Prohibition; people fear making cocktails; a real martini is gin (not vodka).
Notable examples
King Charles III asked for a martini at Highgrove; Savoy’s thistle-shaped frozen glass; Dukes’ ultra-cold martini method; Old-fashioned as a bartender “test”; Bemelmans Bar, Polo Lounge, Musso & Frank, Smokehouse, Roosevelt Hotel.
Written by AI. May contain mistakes. Listen to the episode to check what was said.
Chapters
Tap a time to open that second in VOThe Appeal of Cocktails
1:57 to 3:08
Discussion on the allure and cultural significance of cocktails, including personal anecdotes.
“Hello and welcome to The Luxury Dispatch, the podcast that reveals the refined and the rare, the stories, people, and items that make up the luxury industry.”
Cocktail History and Popularity
3:08 to 3:38
Exploring the history and rise in cocktail culture, particularly in the 20th century.
“Based upon a very, very popular book in America, isn't it?”
The Art of Cocktail Making
3:38 to 5:54
Insights into the craft of making cocktails, including techniques and common fears.
“I mean, they obviously, if they weren't popular, there wouldn't be so many of them.”
Understanding the Old-Fashioned
5:54 to 7:45
A detailed discussion about the Old-Fashioned cocktail, its components, and variations.
“Tell you what we'll stick with is the gadgetry.”
Paul Feig's First Cocktail Experience
7:45 to 9:15
Paul Feig shares his first experiences with cocktails and how they shaped his view on adulthood.
“And then the sugar kind of sweetens up the whiskey.”
The Journey to the Perfect Martini
9:15 to 12:31
Paul Feig discusses his journey to mastering the martini and the importance of the right ingredients.
“And so that's what cocktails mean to me.”
Cocktail Creativity During COVID-19
12:31 to 14:00
Paul Feig reveals his initiative of creating a new cocktail every day during the pandemic to raise funds.
“So many people don't like gin, especially Americans don't like gin because everybody's had a bad experience with gin.”
Cocktail Creativity During COVID
14:00 to 16:41
Learn how Paul Feig turned the pandemic into a cocktail-making venture raising funds for charity.
“COVID, where every single day you made a new cocktail, dedicated it to a different...”
Meeting King Charles III
16:41 to 17:47
Discover the amusing story of Paul Feig making a martini for King Charles III.
“I mean, my understanding with monarchs and heads of state, or even I think it's probably...”
Secrets to the Perfect Martini
17:47 to 18:31
Paul shares tips on how to make the perfect martini, including glass choice and preparation.
“just the five of us sitting around having tea and talking and everything.”
Show all 20 chapters
Shake vs. Stirred: The Martini Debate
18:31 to 19:33
Explore the differences between shaking and stirring a martini with Paul Feig.
“First of all, now here's my first thing I will say about martinis.”
The Art of Stirring and Garnishing
19:33 to 23:04
Learn the proper techniques for stirring and garnishing a martini, as demonstrated by Paul.
“Is there any other difference between them?”
The Art of Stirring and Garnishing
23:42 to 28:00
Learn the proper techniques for stirring and garnishing a martini, as demonstrated by Paul.
“Well, I've had a lot of trouble when I travel through Europe, especially if you get it in like Eastern Europe and you ask for a martini, first of all, when you see the waiter go, you go, I'm in trouble.”
The Art of Non-Alcoholic Cocktails
28:00 to 30:00
Learn the nuances of crafting non-alcoholic cocktails and the creative process behind them.
“Espresso over ice with some sugar syrup.”
Creating Signature Gin
30:00 to 32:18
Explore the journey of developing a unique gin and the considerations involved in its flavor profile.
“And instead of having gin, it's got Prosecco in it.”
The Martini Debate
33:47 to 36:00
Discuss the cultural significance and evolving perceptions of martinis, including the three-martini lunch.
“It's signed by, I'm assuming, Alex Payne, Mike Tindall, and James Haskell.”
Top Bars and Cocktail Traditions
36:00 to 42:00
Discover some of the best bars around the world and the traditions that define cocktail culture.
“So tell me about the three martini lunch.”
Exploring Historic Hollywood Venues
42:00 to 44:10
Discover iconic bars and hotels in Hollywood and their historical significance.
“If you go down to the Roosevelt Hotel in Hollywood, there's great things in there.”
The Legacy of Chinatown in Film
45:50 to 49:59
Discuss the historical accuracy of the film 'Chinatown' and its screenplay.
“Make your own adventure with all those old books.”
Cocktails and the Glamour of Adult Life
49:59 to 50:55
Explore the role of cocktails in adult life and their cultural significance.
“it's true it's true and check out my my monthly column in the rig magazine yes bi-monthly but yes by monthly what?”
Transcript
Automatic transcript. May contain errors.0:00And action. One person who did ask you for a cocktail. It's His Majesty King Charles III. Bless him, long may he reign over us. Absolutely. And so there I was at five years old, and I was just, my face pressed up against this glass door, watching people. And this was in the 60s, too, so it was people who were in, you know, gowns and tuxedos. It was all very James Bond-y. And they were drinking martinis and smoking, and I was like, I want that. Sure, I make okay movies, but I make one hell of a martini. Chin, chin. Chin, chin. Your health. You all, exactly. You're going to watch me drink, aren't you?
0:31Yeah. I will say this is a very diminutive lemon. It's a British lemon. With British juice inside. Don't you dare.
0:44So, what is luxury? Is it taking an indulgence that reverberates through the centuries and making it part of your routine? Is it taking pride in your appearance from head to toe? Or is it knowing that the only thing brighter than your shoes is the person who notices them? Or is it the craftsmen and women such as tailors who form the bridge between art and practicality? The answer, all of the above and more. From timeless traditions and how they started. The clubs of St. James's that many people walk by but don't really know much about. To modern indulgences and where to find them. Well, one person who did ask you for a cocktail is His Majesty King Charles III.
1:29God bless him, long may he reign over us. Hear, hear. With the unexpected truths in between. And I looked out into the audience and made direct eye contact with Steven Spielberg. A cricketing analogy came to my head. So join me, Tom Chamberlain, and some very special guests as we savour the refined and the rare. And action. And delight in uncovering what luxury really means. One beautifully handcrafted story at a time.
1:57Hello and welcome to The Luxury Dispatch, the podcast that reveals the refined and the rare, the stories, people, and items that make up the luxury industry. And today, we're going to talk about cocktails. And we have the by-appointment cocktail maker for the king. We have Paul Feig, who is not only a movie director, but a... I mean, I don't like the word connoisseur, but that is, when it comes to cocktails, that is what you are. Well, you know, we try. Aficionado, maybe. And my friend, my mentor, the troublemaker-in-chief, we have Nick Fowles. That would probably be about right. There you go.
2:30Who, when I spoke to Nick about this, Paul, I told him that we were going to do this. He was very, very keen to... What's the master at work? Yes, exactly. I get to say, it's a thrill to be doing a cocktail show with two men who don't drink. Yes, right, right. More for you. Well, at least you don't need to share, which is marvelous. I know, I'm sharing the knowledge, the wisdom. But you're only here for a couple of seconds. You're fitting this in to a very packed schedule of filmmaking and recording and orchestras and Los Angeles. What are the orchestras? I didn't know about the orchestras. Yeah, just this weekend, I was at Air Studios out in Hampstead recording the score with a 33-piece string orchestra for my new movie, The Housemaid, which comes out on Christmas Day.
3:08Based upon a very, very popular book in America, isn't it? Very popular American book. It's been on the best-seller list for a year and a half. It's got Sidney Sweeney, Amanda Seyfried, Brandon Sklenar, and Michele Morone, who was in my last movie, Another Simple Favor. That was a very good fun film. That was a very, very good film. Full, by the way, of drinking. Chock full of drinking. Chock full of drinking. Included a very famous bartender who we will talk about later. Yes, we will. God, the king, famous bartender. Well, I mean, there's a lot going after. 33-piece orchestras. Where is your 33-piece orchestra on this show?
3:37That's what I want to know. Are they hiding behind the wall? Yes, they are. Yes. They start playing when I ask. Okay. But they're sitting silently for now. When did cocktails become cool? I mean, they obviously, if they weren't popular, there wouldn't be so many of them. Wasn't it the late 19th century they started? Yeah, and then the 20s, it really took off. Of course, the 20s. Yeah, really got big. Was it because people were looking for palatable alternatives to alcohol? Well, I think it was also experimental. I think there's a very experimental era. You had the wristwatch starting. You had the motor racing starting.
4:12You had the horrors of the war that had wiped out the kind of fusty old Victorian. You had that lit and stratchy eminent Victorians, which basically debunked the Victorian era. So everything had to be new and modern. And if you could shove enough things in, they'd get a bright color out of it and call it a sleeping white lady on the beach or something like that. Do you think mixed sex evenings out played a part in this as well? Because I know that in the post-First World War era, certainly in England, women were driving the buses in the munitions. Smoking in public. Exactly. So they were, when they were out, they were like, hold on, we want to go out with the guys too.
4:45We don't want these gentlemen because we want to have places to go. I think that was part of it. I also think Prohibition was a big part of it in the U.S. Okay, okay. Because a lot of the booze that was being made was really low quality. Okay, so like moonshine needed... It's kind of like French cooking, you know, when you had bad ingredients, so you just had to make all this sauce. Put more cream in. You drink cream. Paint thinner, exactly. So I think that was all kind of part and parcel of it. And just the Roaring Twenties, you know. Okay, so moonshine was sort of made more palatable via orange juice or cranberry juice or anything that could, yeah, sugar.
5:20It kept everybody going blind a little. Yeah, you heard of all those terrible things. Because obviously absinthe and things like that, that was a Victorian sort of craze. I think it's been around for a while. Yeah, it was very popular with all the people like to lose a trek. He's put like poison in sugar cubes and stuff like that. I mean, I've seen that. You put the water in slowly or the sugar. But it's all still sort of a ritual in the same way that making a martini is. It's the same as injecting stuff with heroin, I imagine. You know what I mean? There is a ritual to that too. I mean, it doesn't mean it's a good thing.
5:49A ritual is a ritual though. But let's stick with the ritual side of things. That's the next show. No, no, no. Tell you what we'll stick with is the gadgetry. Do you think a big part of the allure of cocktail making is the fact that it comes with, sorry, gadgetry is quite the wrong one, but accessories, like stuff. Extra stuff that you can fill your house with. Like cigars. Exactly, like cigars. I think that, well, it's two things. People love to collect that stuff if they're into cocktails, but I'm amazed how many people are afraid of making cocktails. That's 100 % true. 100 % true. People are so much more likely to go to the fridge and get out a bowl of champagne or something than volunteer or ask.
6:27Yeah. I mean, people are amazed when I make them a cocktail. And I'm always like, you know, it's really easy. You know, especially like, you know, if I want to start with a Negroni, you just get a jigger and, you know, one ounce, one ounce, one ounce and stir it up and off you go. I'm already lost. I'm already, I'm already, I'm already, I'm already, I'm already, I can see why people don't make these things. It's very complicated. One thing, you announce here, announce there. Stir up in an anti-clockwise direction. But the martini seems to be the scariest of them all. I will say the hardest drink to make and get right, even though it can be a martini, is an old-fashioned.
7:02Old-fashioned is the drink that you, I've been told over the years, that's what you test a bartender with. Because there's a million different ways to make it, but there's some are terrible. and some are perfect. Right. I'll play the ignorant person here because I am the ignorant one on this one. What is that? What is an old-fashioned? It basically is just scotch or, you know, whiskey. A whiskey of some sort. With sugar in it and some cherry and basically you're just trying to get the mix right. But some people add other things. Some people add different kinds of bitters to it. There's a million different ways to do it.
7:34Is there an accepted flavor, though, that you get? Orange. There should be orange in there. Or orange, like citrus, like orange peel. No, just like orange bitters with an orange in there. Like Campari. And then the sugar kind of sweetens up the whiskey. Okay. But obviously, Old Fathers are full tumblers. So what else goes? No, it's not actually. If you have like an old-fashioned glass. Oh, and big ice cubes. Yeah, big ice cube, and you usually get about an inch of stuff. Because it's an ass kicker. It's basically just straight up alcohol. Just like a martini. Yeah. Paul, why do you like cocktails?
8:07To me, cocktails represent adult life. When I was a kid, I didn't want to be a kid. I hated being a kid. I would watch TV shows. There's a show called Bewitched. I don't know if I ever made it over to you. And Darren, the husband, would come home and his wife would be standing there waiting with a cocktail, with a martini, when he'd come home. And they had a cocktail cart, and sometimes he would make the martini. And I just was like, that looks fantastic. But the big moment in my life was, I was about five or six, and this sounds like it's going to be a terrible story. It sounds great. We're drinking a five-year-old.
8:43No, we were in, my parents took me to Las Vegas because they were going to see a Muhammad Ali fight. That's probably illegal, isn't it? It wasn't in those days. I mean, in those days, it was Sin City, wasn't it? Totally. They bought me cigarettes and stuff. No. And so there I was at five years old with all these other dumb kids I didn't know who were running around and I was just, my face pressed up against this glass door watching people. And this was in the 60s too. So as people were in gowns and tuxedos, it was all very James Bond-y. And they were drinking martinis and smoking. And I was like, I want that.
9:14God is my witness. I will have that someday. And so that's what cocktails mean to me. So that's what started. At Alcoholics Anonymous, a lot of people talk about, oh, I remember my first drink incredibly well. So without wanting to raise those sorts of connotations, do you remember your first cocktail? Well, yeah. I mean, my first cocktail was very low rent. It was, you know, beer, obviously. That doesn't count. It's not a cocktail. It was a screwdriver. Somebody made me a screwdriver once, which is just as we know. Orange juice and vodka. Exactly. But I was just like, ooh, it's a mixed drink.
9:43And I just found that so cool. Sophisticated. Yes, very sophisticated. I was only 15 years old at the time, too, by the way. This show is just a tribute to underage drinking, basically. Long made last good. Bring the kids in. Bring the kids in. Introduce them to gambling. All addictive activities. All good things, exactly. Yeah, so it had that because I had a drama teacher when I was growing up in high school who was an alcoholic, a raging alcoholic. But I learned more from her just about life and art and theater and all that stuff than anybody. But she would take her favorite students at our 15, 16 years old and we'd go over to her house and drink.
10:28Nice. She would just take us. We would go downtown Detroit to see a play, and there was some dive bar that she knew, so she'd take us in. They would just surf us. Fantastic. And I remember the one time the guy, so I was all with my knowledge of screwdrivers, so we go in, and this guy's behind the bar, and he goes, all right, order what you want, but no fancy drinks. They go, can I have a screwdriver? I said no fancy drinks. So I guess it's just beer or straight bourbon. Excellent. Obviously, the journey to creating ultimately a cocktail book, which you did, took some time. So tell me a bit more about your sort of integration in the world of cocktail making.
11:08You're learning about your favorite cocktails, your favorite bars, all those sorts of things. Well, I mean, it all started with the martini for me. Because I, you know, drinking whatever other things or beer and all that stuff. To me, again, since I was five, that martini glass, this shape of a glass just intrigued me. That, to me, was adult love. The crystallization of an ideal that you would one day achieve. Exactly. I mean, it's... I love martini. First of all, the martini glass is the most impractical glass ever made. If you've ever tried to make it across a party with one that's... Yes, I mean...
11:40It's made to... It's made to spill. It's made to spill. It's the worst is the people with trays of them. That's... They suffer. So I was like, the martini is the one I have to conquer. And so, you know, when you start drinking, vodka is very easy because it doesn't taste like anything. It's regulated to not taste like anything. So you have a vodka martini. And so I was doing that. Oh, I'm so cosmopolitan. And then I read this very cool book. I don't remember what it was, but it was really definitive about cocktails. And it said a real martini is gin. It is not vodka. It is gin. So I was like, well, I have to have a real martini.
12:15But I didn't like gin because, like most people, I had a bad experience with gin when I was a kid because a friend of mine, his dad had a bar down in the basement. And so the first thing you do is go for the gin because it sounds cool and it just tastes terrible. It does. I remember, yes, I think my first terrible hangover was gin. Oh, yeah. So many people don't like gin, especially Americans don't like gin because everybody's had a bad experience with gin. And everyone gets given sort of descriptors like, you know, paint stripper and stuff like that. So it's got a bad rap. But I really had to kind of teach myself to love gin.
12:50And it was really, when I came to London 30 years ago, 30 plus years ago, gosh, 35 years ago, and went to the Savoy. And the bar used to be in the lobby. There used to be a bar in the lobby. Remember that? Yeah. And so I went up there and I said, like, I'm going to do this. So I ordered a gin martini. And they made me one. And first of all, it didn't come in one of those glasses. It came in like a thistle-shaped glass that was frozen and had a big lemon twist in it. And it was ice cold. And it was glorious because it was so cold that it kind of negated the taste of the gin. The bite. Yeah, the bite.
13:26It just made it more part of the coldness of the experience. And then the lemon twist, the lemon kind of mellowed it. And then however much vermouth they put in, which wasn't much. and it was just that was my you know kind of religious moment with with a martini and then i just spent the next decades going around trying trying different gins but there weren't that many gins back then it was all over getting the beef eater and the tanquerays which were very juniper forward which is what turns a lot of people off you did a amazing thing or an amazing thing during COVID, where every single day you made a new cocktail, dedicated it to a different...
14:10Was it a different charity? Different charity, yeah. Each time, you raised hundreds of thousands of dollars as a result of it. How on earth did you manage to find that number of cocktails? I collect old cocktail books. And the funny thing was, I was the person who was afraid of making cocktails before the pandemic. I didn't used to... I'd make my martinis, but other than that, I was kind of like intimidated by it for some weird reason. You know, the pandemic was starting. I was in North Carolina shooting a TV pilot for the show we were producing. And we were the last show to get shut down because everybody else was shutting down because it was, you know, getting bad.
14:52And I remember I was in a room. We were shooting in this little room with all these actors. And suddenly I was just like, oh, my God, we got to stop. Like, you know, we don't, you know, back, you know, beginning of COVID, we didn't know what it was. So just being around anybody was terrifying. So, you know, so we shut that down, flew back to LA. And I remember just sitting down and going like, well, I can either just sit around and read books and try to write and do all this stuff, or how can I help? And thought, well, maybe I'll just like do a daily show. I don't know how to, I've had all these cocktail books.
15:22I wanted to learn how to make cocktails. Maybe I'll pull them out and just live on Instagram every day figure out how to make cocktails. So if you watch, you can still get them. They're still online on my feed. How many were there? I mean, I did 100 days with no break, weekends, everything. Wow. Then kind of pulled back and then there's like 130 of them. Oh, that's a lot. No, so I kind of taught myself to do it, but I just wanted people to have some appointment thing to be able to watch because I was really concerned about people were just sitting around, like wearing the same clothes they woke up in.
15:57And it was like, we're going to dress up. My wife and I went, Lori, tipsy fans to those. I was drunk funkel. And we would do these things every day just to try to give people something to, I don't know, not look forward to as far too strong of a word. Something, you know, that, okay, this is going to happen at this point. So I boozed everybody up for most of pandemic. Well, that's very laudable. Thank you. No, it was fun. It was so much fun. Okay, and as mentioned earlier, you say that people are terrified of asking for a cocktail, but one person who did ask you for a cocktail is His Majesty King Charles III.
16:34God bless him. Long may he reign over us. Absolutely. Amen to that. Saying that he asked for it is probably taking a two-part. Well, you can't. I mean, my understanding with monarchs and heads of state, or even I think it's probably... In your vast experience of dealing with them on a personal one-to-one basis. Yeah, yeah, yeah. That for another episode. Just one? Yeah, keep the listener guessing. Is you can't volunteer. You can't thrust a martini into the Prince of Wales. Well, I will. Okay. Here's what happened. I'm a pushy American. What are you going to do? No, my good friend, Santa Montefiore, and her husband, Seabag Montefiore, are friends with then Prince Charles.
17:15And so she knows that I've always wanted to meet Prince Charles at the time, not King Charles. I was doing these cocktail things where I would dance. and say he thought it was very funny. Well, it was. Thank you. And worthy. In a nice way. I mean, yeah. Yeah, there was a nice way. It's not a pejorative. Be kind to other people. Yeah, exactly. Yeah, exactly. Exactly, with booze. So she kind of arranged for my wife, Lori, and I to go have tea with them and Charles. At Highgrove. At Highgrove, yeah. So we went in, and in his sitting room, just the five of us sitting around having tea and talking and everything.
17:50And then by the end of the meal, Well, Santa said, so Paul would like to make you a martini. And he's like, oh, yes, we've talked about that. So got up and they brought out the ice and everything. And so I stirred very nervously and made a martini for the king, for the then prince, now king. I must stop you in your tracks. You need to now show us exactly what you did. First thing you want to have, you have to have a very cold glass. Normally, I keep the glasses in the freezer so that they get very icy and frosty looking. Yeah, yeah. But since we don't have a freezer here, I'm using this glass, which I love.
18:23This is from Claridge's. They don't make them anymore, but Claridge's had these. This is also, Tom also supplied me with a beautiful Dunhill. Yes. Oh, that's gorgeous. Yeah, it is crazy. First of all, now here's my first thing I will say about martinis. Stay away from novelty glasses. Sometimes they make ones with like, it's got a crazy stem, or it doesn't have a stem. It's got a ball on the bottom. It's like, don't do it. This is a martini glass. Okay, okay. Now, you said though that at the Savoy, they gave you a thistle glass. Is that acceptable? If it's from the Savoy, yes. Fine. Exactly. Okay, so now we're going to make our thing here.
18:58So you can either do a martini shaken or you can do it stirred. What did you do at Highgrove? I stirred it at Highgrove because I find that more classy. Now we know the whole James Bond thing, shaken, not stirred. Here's my theory on why he does that. When you shake a martini, especially if most bartenders now will shake it like they're trying to kill something inside the shaker. It creates all these ice chips and a lot of delusion. So I think that James Bond, since he's a super spy, has to keep his wits about him, dilutes his more so that he can be sharper. So that's my... What a theory. Is there any other difference between them?
19:37Well, I mean, there's feelings that, you know, if you shake it too much, you bruise the gin. I've never been kind of one of these. I don't know if liquids bruise, but... But did people ask for shaken or stirred before Bond came along, or was it just a stirred thing? I think it's how you wanted it. Certain places will stir it, others will shake it. Yeah, okay. It takes longer to make it cold when you're stirring it, I will tell you. But you also don't make it cloudy. But also, people don't know how to shake. I'll show you how to shake a martini. I don't have ice in here, but you can hear. A lot of bartenders, you'll see this.
20:11Yes. If you're making like a Ramos fizz, and you want to make everything all foamy, then sure. Go for it. It was a Ray Mays face. The main thing about that is it's got egg white in it. So, I mean, it's a foamy drink. Okay, fine. But if you're going to do it in a shaker, what you should do in Alessandro Palazzi, the great Alessandro Palazzi, head bartender at Dukes. Exactly. And star of... Star of Another Simple Favor, available on Amazon. A prime video. Whatever they're calling it these days. You don't shake like this. You're supposed to do it like this so that the liquid in the ice hits all four corners.
20:44Roll it like that. Four corners of a circular object. Yeah, bam, bam, bam. Okay, okay. Like that. But we're going to stir it today. You know, I said Nick was a troublemaker. I know. Exhibit A. Oh, boy. Exhibit A. I'm not, you notice how I just glossed over it. I'm just here. I'm totally impressed by this thing. Thank you so much. I don't even drink. I can't wait for the alcohol-free version of this stuff. Get ready, exactly. It's cold water. Yeah, it is. I do a very dry martini. Yeah. But you have to have vermouth. People, that whole thing of like Winston Churchill saying, you know, you look over at the bottle of vermouth and then you pour it in.
21:19The sunlight should pass through it. Yes, exactly. You don't, you're just having a glass of gin. Yes. So this, it just kind of, it softens it up and it just makes it so. Does it have any flavor for me? Oh yeah. Very much so. Very much, yeah. Would you like to smell it? Yes. It's a fortified wine. Ah. So, in a pen. This is my MacGyver. Would you like to smell it? Are you looking for support in your weight management journey? ZepBound Terzepatide may be able to help. ZepBound is a prescription medicine used with a reduced calorie diet and increased physical activity to help adults with obesity or some adults with overweight who also have weight-related medical problems to lose excess body weight and keep the weight off.
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23:21PD can happen when scar tissue builds up under the skin of the penis, causing a curve or the bump during an erection that for some men may lead to pain during intimacy and impact mental health. A trusted urology specialist can help diagnose PD and walk you through your options, including non-surgical treatment. Visit talkaboutpd.com. Can you get drunk on Vermeeth? Oh, yeah. Yeah, yeah, yeah. It's an alcohol. It's an alcohol. Oh, yeah. It's a fortified wine. Yeah. Yeah. So that's such a new feed. It's the right one. It's the right one. It's martini. Do you remember those advertisements? Oh, yes.
23:55Oh, yeah. They were fantastic. Yeah. Well, I've had a lot of trouble when I travel through Europe, especially if you get it in like Eastern Europe and you ask for a martini, first of all, when you see the waiter go, you go, I'm in trouble. Because what they will do is they will bring you an enormous glass of this. Okay. Yeah, and then like a shot of gin. Yeah, yeah, yeah. No, that deal. Gin martini, okay. It's a kit. They're giving you a kit. Make your own. An incomplete kit. So yeah, so all we want is just a drop. So basically, bang, there you go. Little tiny. Oh, it really is nothing. Yeah, really nothing.
24:26And then you're going to put - Loads of gin. Loads of gin. Three to four ounces of gin. So I do it by the count system. I think one, two, three, that gives me three ounces. So I get one ounce, two ounce, three ounce. There we go. Yeah, a little bit more. Come on. Yeah, yeah, yeah. Exactly. It's one of those days. And this is my own gin, by the way. It's very oxy-stool gin. A terrific gin. Brilliant London dry gin. And you brought your own ice. Some of it had been actually used in the sinking of the Titanic, I believe. It's very expensive ice. That's right. It's artisanal, historic ice. And then you just stir.
25:00That's so graceful, isn't it? The noise. Yeah, it's so much nicer than shaking. Yeah, exactly. And, you know, the proper way to, I'll go deep here, proper way to stir is you want to keep the bowl of the spoon on the edge. So you have to get, I think, a long stir like this is great because it's easy to manipulate like that. So that's getting nice and cold. I'm going to leave that to get cold. It's fantastic. It's like being on breakfast television. except making martinis. It's fantastic. And I made martinis on Sunday brunch. So there you go. It's fantastic. Carry on, carry on, carry on. Please, don't please, don't.
25:39I will say this is a very diminutive lemon. It's a British lemon. It's a good British lemon. It's a British lemon. If you can get it. With British cheese inside. Don't you dare. Someone's been three or four years growing that. Yeah, yeah. Remember that chromosome crap you have in America? Thank you very much. I'm talking about... Doreen washed lemons. There you go. I'm talking about an Amalfi lemon. That's what you want to get. Of course, because you are a big fan of... But they're the size of pineapples, aren't they? Yeah, yeah, yeah. We were just in Capri, my wife and I. You're always just in Capri.
26:10There you are. That's what I do. But for this, I'll... What you want is, though, you want the biggest twist you can get. Are you going to cut it or not? I know. Well, I'm debating whether I go around the edge because then I can make it longer. Oh, that's great. Okay, okay. So the longer, the better. If you pick up a little bit of flesh, Does that matter? Well, you'd rather not. You know, there's a little bit of juicy stuff inside here, which is not really a great way to do it. But for our purposes, we'll say... It's an educational thing. Exactly. Yeah, yeah. So now, this glass, look how nice and frosty cold it is.
26:41That really is. So I'm going to, I hope you don't mind, discard it into there. Yeah, great. Nice and cold. There you go. We're going to get you good and drunk. Yeah, I know. We're going to have to demonstrate this in your goals. You know, it's not a hard goal to make happen. And now we're going to pour that into the glass. Look at that. And I will dare say, sure, I make okay movies, but I make one hell of a martini. And then just express that over the top. You want to get the oil from the outside. You don't want any of that stuff from the inside. You do this. Kiss it around the edge. There's some bartenders that run it down here so that you get lemon on your fingers.
27:21I don't like that, but I just did it. So what are you going to do? And there you go. And now, chin, chin, chin, chin. Your health. To you all, exactly. You're going to watch me drink, aren't you? Yeah. Are you five years old again in Las Vegas? I am. I am, but I'm out of the room. I broke through the glass wall. Where do you stand on things like the espresso martini, for example? I'm personally not a fan of the idea that everybody has a martini menu because it's just, those are just drinks that are put into a martini glass. And I also have the Shakerato, the non-alcoholic one. Yeah, Shakerato's great.
27:57Which is basically non-alcoholic espresso martini if I'm looking for something sort of nicer than fizzy water. Well, not nicer, but just a slightly... More a sense of occasion. Exactly, than fizzy water. I do that with sparkling tea. That's my sense of occasion. Ah, there you go. Or your citron pressé. Citron pressé is very good. Oh, that's really... Talk me through that drink. Well, no, no, that's the thing. Espresso over ice. Espresso over ice with some sugar syrup. But then you put it in a shaker and you shake it up. Yeah, and you shake it up. And they really shake it so it kind of foams up.
28:25Yeah, exactly. But the problem is with a lot of bars and stuff, they put in, because I say it's non-alcoholic, they put in things like Seedlip because they think that what you want is alcoholic tasting. Yeah. I don't. I just, I want the sort of slight kick of the... Well, also the irony is that like a espresso martini is vodka, so you don't really get that much alcohol taste. It's against all your principles, really. It really is. It's an abomination. Yeah, yeah, yeah. But don't let that detract from the enjoyment. Don't think any less of me. Many people enjoy it. Certainly do not. Do you have cocktails that are just sort of silly cocktails?
28:58We were speaking earlier about the one with the egg. Are there some that just feel a little bit... Contrived? Contrived. Well, we go in and out over the decades of people getting very into mixology and very complicated mixology. I hate the word mixology. It's terrible. There you go. Terrible term. I know, it's like, just make me a drink, exactly. But I mean, I'm not against it because I like people being creative and I've created a lot of cocktails. Like in my book, I've created like 20 cocktails in there. And sometimes you just go like, let's grab all these liqueurs and put them into stuff. Yes, it's like cooking with those left in the fridge.
29:33Yeah, oh, very much so. And it's fun because you just kind of, you open bottles, you smell it, you go, oh, these might be nice together and you try them. So I'm all for anybody. I do that with pipe tobacco. Do you take cigars and then cut them and put them? Absolutely not, are you joking? Better not, otherwise I might faint. Yeah, yeah. well no I mean it's quite disturbing I mean it's very disturbing news that you know Nick might be leaving the show right now yeah you better carry on you better carry on no but I look I think cocktails are great and I don't don't poo poo them unless they're given names that they don't deserve aka martinis got it but um no I think cocktails are fun you know it's like our friend Waco yeah um he loves Negroni's but he likes the Negroni Espagliato which is yes It's a mistake in Italian.
30:18And instead of having gin, it's got Prosecco in it. And so you can drink those for a long time and not get knocked out like you would for the gin. Got it, yeah, yeah, yeah. So it's the Negroni equivalent of the shaken martini. It is. Why did you make your own gin? And what was wrong with what was available? As far as my gin goes, when I first had that drink at the Savoy, and I loved it. But at the same time, I was trying all these different gins and going like, gosh, if I can make my own gin, I know what I want it to taste like. I would pull back in the juniper a little bit, not make it so in your face, but keep more citrus in there.
30:55And I just, I just kind of knew what I wanted. And so then literally spent, you know, three decades traveling around tasting gins, you know, when we'd be on vacation or whatever and would find interesting ones. And then when, when Hendrix came out, I was really intrigued by Hendrix because they'd pulled back on a lot of stuff and made it. It was a friendly gin that people in America who didn't like gin actually liked it. But it had a cucumber thing that I wasn't crazy about. Yeah. And so I was kind of going, if I can make my own, I know what I would do. What do you front load it with? If you didn't like the cucumber thing going on in Hendrix?
31:29Well, I put Justin, gin isn't gin unless it has to have juniper in it. Right. But if you pull back on it, it's not so pine. Yeah. It's actually the juniper makes the booze, makes the alcoholic. It makes it gin. It makes it the flavor. It's the flavor of gin. Oh, right. Yeah. Okay. But then, you know, that's why there's a million different gins. It's basically, as long as you got juniper in there, you can throw old shoes and tires and whatever you want into the basket, they call it, which is basically this basket. It's like a teabag, but it's a metal teabag. Then you stack botanicals in it, and then you put it into the still, and then it runs through it, and that flavors the gin.
32:07Basically, gin is just flavored alcohol. There is our sister podcast, The Good, The Bad, and The Rugby have their own gin. It's called Black Eye Gin. And what they did was get ingredients from all... This podcast is brought to you by Carvana. Selling your car should feel like one less thing on your list, not one more. With Carvana, it is. Just go to carvana.com, enter your license plate or VIN, and get a real offer down to the penny. No back and forth, no surprises, just an experience you can trust. Like your offer? Accept it. Schedule a pickup, and we'll come to you with a check in hand. Your car, your timeline, your terms.
32:43Visit Carvana.com to sell your car today. Carvana. Pickup fees may apply. Let's talk about a condition many people haven't heard of. And it turns out it's more common than you'd think. Peyronie's disease, or PD for short. PD can happen when scar tissue builds up under the skin of the penis. This can cause a curve or the bump during an erection, and for some men, lead to pain during intimacy and may impact mental health. It may also lead to anger and frustration, depression, lower self-esteem, and even withdrawal from sexual activity and physical intimacy. Because of this, some men could feel embarrassed or reluctant to talk about PD.
33:21The actual cause of PD isn't always known. In some cases, it may be linked to a minor injury or repeated injuries during sex or other physical activity. The good news is, PD is treatable. If you notice a curve with a bump, a trusted urology specialist can help diagnose it and walk you through your options, including non-surgical treatment. To learn more about Peyronie's disease, visit talkaboutpd.com. Rugby Playing Nations. The point is, what it does... It's signed by people. It's signed by, I'm assuming, Alex Payne, Mike Tindall, and James Haskell. But is that actually signed, or is that a facsimile signature, or is that...
33:56No, it's signed. That's an actual signed bottle of black hygiene. I want to try it. God, you can't open that. That's a valuable family. Exactly, exactly. So, the sales from this go towards helping brain injuries in rugby. Oh, fantastic. So, they made this, Off the Backup podcast for that, but all the rugby playing nations are kind of contributing to it because it's a problem for everybody. Anyway, that was just an interesting thing. Tell me what your gin does taste of if it's not heavily loaded with juniper. Yeah, basically, the flavor profile is citrus peel with a little bit of floral in there, and then a peppery back note, black pepper back note.
34:29And did you think about the flavoring based on what you want it tastes like in a martini or neat? Martini. I made it mainly for martinis. Right. Because that's where, you know, it's front and center. I'm very controversial, once again. I'm very anti-olives in martinis, and I'm very anti-dirty martinis. Okay, so why? The olive has been in a martini for quite a while, hasn't it? Yes, it has. Yes, yeah, yeah. The problem is... I mean, the archetype of the martini is an olive. That's what you see, because why do we see it? I think it's more cinematically. So you've seen it in Mad Men because it just looks a bit more...
35:03It looks better. I mean, here's why I say that. An olive will overtake everything. You know, the flavor of an olive. So it goes into gin, and I think it just disrupts the taste of gin. If you're not in love with the taste of gin, and you love olives, go for it. And is a dirty martini olive juice? Olive brine, yeah. Gross. So it's basically something they made up from using the end of the tin. We don't have any of these left. Nobody drinks that. Nobody drinks the crepe that... Like voluntarily. It's like... I know so many people who love, and they want it filthy. They want filthy mergers. Oh, don't.
35:37Oh, don't. Just chuck a bit of spirits in there. But it is... I want you to do the alcohol-free version because it just sounds so delicious. Yes, I will. Well, I really want to, you know, once this takes off, I really want to formulate that because every non-alcoholic gin I've had doesn't taste like gin. And I know there's a way to make non-alcoholic taste like gin. So that's my next goal. So tell me about the three martini lunch. Yeah. Well, people look at, they hear that and they think this. And back in the day. The day being the 60s and 70s. No, I'm even back further, like in the 30s and the 40s.
36:14Martinis were about an ounce and a half. What is an ounce and a half? It's like if I just made it the glass to here. Okay. Yeah. And so if you watch a movie called Father of the Bride. Yes. Great film. Yeah. Spencer Tracy making it. and he has this tray of drinks. Martinis. Not that film. I'm thinking of Father's Bride with Steve Martin. I'm much older than you. I'm sorry. I'm thinking of the Illuminati. How dare you be so young. Come on, Nick. Let's go. We're leaving. It's a great film. They're both great. It is. Yeah, they did have cinema back then, Tom. Because, you know, they have like... No, he makes a tray of martinis, but they're all these tiny things, and that's what it was.
36:57So basically, a three-martini lunch was basically having a normal-sized martini today. So, yeah, you'd get a little buzzed from it, but you wouldn't be... If you had three of these at lunch, you know, that's the afternoon. Yeah. So it's not quite the amount that you are barred from having a drink. No, it's like you're drinking four and a half ounces. Because at Dukes, you're only allowed two. Yes. And then he cuts you off. Yes, but the thing about Dukes is, and let's get into the Dukes thing, because that's my favorite bar in the world. Yeah. And Alessandro Palazzi, genius. Yeah. They formulated back, you know, years ago, some client wanted the coldest martini possible.
37:36And so the way that they figured to do that was they take the gin and they put it in the freezer. They take the glass, put it in the freezer. You don't freeze the vermouth because it would turn to ice. And basically they bring out the frozen glass. They put a little bit of vermouth in it. Alessandro's thing that he came up with, he spins it around and throws it on the carpet. And then they pour in frozen gin. Got it. And then they put a lemon twist on top. So you're getting, it's freezing cold. It's very viscous when you do that too. But the problem is it's not been diluted by ice at all. So you are drinking straight gin and two of those just, you know, I always have two.
38:16And occasionally, occasionally Alessandro's let me have three because I'm good. Because I can hold my liquor. Also because you're a famous Hollywood director. So who says no to you? But I also don't know. I don't know. Plenty of people. Didn't Dorothy Parker do a thing on martinis? After three, after three months at the table, after four months at my house? Yes, exactly. That's exactly it. I forget the exact, yeah. There's an order. One under this, two under this, three under the host. Yeah, exactly. And it's true. They're very, so, because I actually saw once, you know, I've been going to Duke's for 25 years now.
38:50Yeah. And there was two businessmen having a very sober conversation over the table. And one guy got up and went over the table and passed out on the ground. And Alessandro ran over like, how many did you give me? The guy said, three. He said, never three, two. That's the most. Because they're just ass kickers. That's amazing. They are just absolute ass kickers. Where are the other best bars that you like around the world? Bemelman's Bar in the Carlisle in New York. Fantastic. It's fantastic. Nick, you wrote the book on the Carlisle. I did write the book on the Carlisle. Oh, my God. It's fabulous.
39:22It's what New York used to be, and it's what you imagine you wanted to be still from the days of the swans. The staff would have winter and summer uniforms that they would change into, and the carpet would be taken up and put down in the lobby at certain times of year. And they have a guy operating the elevator, which are usually the slowest ones in New York. I haven't been back for a while. And they have the tunnels where JFK used to smuggle in his female companions from the other side. That hotel is fantastic. It's glorious. And Bemelman, it's you and Bobby Short. Yeah, it was for a long time.
39:54Yeah, and now they have great performers there. There was a guy, Lostin Harris, who used to perform there. Now there's Brian Eng, who performed there. And Earl Rose is always there. And it is old New York. It's like being in a New Yorker cartoon. Yeah, it is exactly right. Yeah, and so that's fantastic. The Polo Bar in New York is spectacular. Ralph Lauren's plays. That is nice, isn't it? Oh, it's so nice. It's great for eating, but I didn't realize it was good for a bar as well. Yeah, well, I think the first time I went there was... Yes, it was. Yeah, we went there. But we went straight downstairs.
40:28Yeah, because the bar's when you come in, isn't it? Yeah, but the bar is spectacular. The bartenders are so fantastic, and they make great drinks, but it's all Ralph Lauren glassware. It's amazing. It's amazing, Ralph, they've managed to continue that. It's still impossible to get a table there. Oh, no, it's the hardest. I mean, how many years has that been? Yeah, I mean, it's been 10 years. I think Ralph is amazing. He's the sort of, he's not, when you think about it, there's very few things have been around longer than that. James Bond is the only running kind of cultural thing that I can think of.
40:57He's not a brand. He's a sort of, he's a cultural landmark. Well, somebody said that what he does is he taps into the fables of America. So he now himself has become a fable of his own. Yes, he's become part of like the Old West. Yes, exactly. All of them, he taps into all of it. But anyone who has a vision of America, they might think of the Old West or they might think of the GI. or they might think of Wall Street, or they might think of all these things, and he's all of that. He's all of that. He's so clever. He's not the great American songbook, it's the great American wardrobe. I don't think anybody will, I don't think there will be another one like him, because he encompasses everything.
41:30I'll have a good go. If there's a space that opens up. It should be Tom, yeah. No, I actually have two icons in the fashion world. One is Ralph Lauren, and it's controversial. I love Tom Ford. I think Tom Ford is just brilliant, and I think what he brought to fashion, I mean, he's sold the brand since, but I just think he's... I agree that what he brought to is amazing. Is there such a thing as old LA or old Paris in terms of bars that you think people should go to? Old LA would be fascinating. Yeah, I mean, there's great old LA. If you go down to the Roosevelt Hotel in Hollywood, there's great things in there.
42:04Where's that? It's right on Hollywood Boulevard, actually. Okay. The Roosevelt's great. And it's old, you know, that old Spanish. You say down because you're in Burbank. Everything's down from Burbank. I mean, I don't know. I don't understand Los Angeles particularly well. How big is historic Los Angeles? I mean, historic, you've got downtown Los Angeles, which has historic parts. Like the tar pit or something. No, no, that's really historic. Yes, that is pretty historic. You get dinosaur bits and bobs coming up there. Yeah, exactly. You still drag them out. I don't know how much they go into those tar pits.
42:40All I know is that they stink. If you drive past the tar pits, it just smells terrible. It's terrible. But no, downtown L.A., there's a lot of great old bars or bars that have gone into old spaces and become really cool. Because I can imagine somewhere like Venice is attempting to do an old thing rather than being an old thing. Yeah, that would be more. Because they have that vintage vibe. But then if you go into Hollywood, you've got Musso and Frank's. Right. Which is, that is old school, you know, L.A., Hollywood. Yeah. That's where all the deals used to go down. That's where all the stars, Charlie Chaplin had a regular table there.
43:12I mean, I love that place so much. That sounds cool. But then right by my house, where I live in Burbank, we got the Smokehouse, which has been around since the 40s, which for America is really old. And they have a great bar there and they make great martinis. There's a polo bar in the Beverly Hills Hotel, isn't there? Oh, yeah. I'm sorry, the Polo Lounge. Polo Lounge. The famous Polo Lounge. Sorry, the Polo Lounge. Yeah, that's been around. That's also the epicenter of Hollywood. What's nice about there, Nick, you'd love it, is they got all the pictures of Beverly Hills before anything was built on it.
43:42Fantastic. And it's so good because I'm fascinated by what that would have been like back then. It's extraordinary, isn't it? And Silicon Valley must be the same thing because it was actually orchards. Yeah. Yeah, yeah. But to see an unbuilt Hollywood would be quite remarkable. Well, the San Fernando Valley, where I live, Burbank and all that, that was Orange Groves. That was just Orange Groves. And then, you know, now it's... So good, so good, so good. new markdowns up to 70 % off are at Nordstrom Rack stores now stock up and stay big on shoes, tops, dresses, accessories and more must-haves for summer join the Nordiclub to unlock exclusive discounts, shop new arrivals first and more, plus buy online and pick up at your favorite rack store for free great brands, great prices that's why you rack this summer, FanDuel is the best place to bet on goals, including equalizers Uh-huh.
44:38Bows? Yep. Headers? Every goal is worth more on FanDuel. So let there be goals. New customers get 350 in bonus bets guaranteed when you bet$5 for seven days. 21 plus in present and select states. First online real money wager only. Minimum$5 wager required for seven consecutive days. $5 first deposit required. Bonus issued as non-withdrawable bonus bets, which expires seven days after receipt. Restrictions apply. See full terms at fanduel.com slash sportsbook. Gambling problem? Call 1-800-GAMBLER or 1-800-MY-RESET. San Fernando Valley. So is Chinatown an accurate depiction? The film Chinatown, is that an accurate depiction?
45:11That's now an historic work looking historically back at the 30s. Yeah, the history of Mulholland and all that water stuff. Yeah, it's very accurate. Within my business, that is renowned as probably the best screenplay that was ever written. Full stop or about Los Angeles? Full stop, full stop. No, just about, yeah. I mean, if you're in film school, you study Chinatown. So all the film Shakespeare's are obviously... I don't know. That's from another source. It's crap. Yeah, we don't want that. Iron Man 10. Yeah, yeah, yeah. Exactly. No, you always study that one and also Casablanca. Got it. Yeah, yeah, yeah.
45:47Find one of the best scripts ever written. That's another broadcast again. Write your own script. Yeah, there you go. Yeah, there it is. Make your own adventure with all those old books. Here's one to wrap up. Do you think having a cocktail today is an attempt at an old sense of glamour, or is it just as glamorous as it used to be? I'd hate for cocktails to be performative, because I think... I think you'd rather miss the boat on that one. I mean, that's kind of what I'm getting at, is that they are innately performative rather than fitting into really how people are necessarily going out. And I think people are really interested in...
46:26when you see how tequila and mezcal and stuff is coming into its own, people are interested in neat drinks and whatever. Well, I mean, look, there's been a whole, the tequila industry really did a great job of convincing everybody that tequila is the skinniest drink you can have, the most healthy drink. It's a total bullshit, you know, but they did it. That's very impressive. Because everybody thinks that now. Look, I love tequila. And now mezcal is the thing because it seems it's the more sort of refined version. You smoke your, yeah. Yeah, it's Mickey T. Yeah, yeah. Scotch. No, I mean, I'm not that cynical about people with cocktails.
47:00I think, you know, everybody, you know, when you're younger, like me, it's five years old, you look at adults and either you look at adult life and go, that looks fun, or you look at an old movie and go, that looks fun. But then there's so many cool bars coming out that I just like, you know, I'm not trying to get people to drink, but at the same time, I'd like people to just enjoy adult life because Because I feel like growing up, when I did, I think coming out of a very patriarchal time, everybody rebelled against being an adult. Men were rebelled. And so that's why guys dress like they're 15 years old and then they're 50s.
47:38This goes back to the rake and all this stuff. So you either go like, I'm rejecting that totally. But then you're like, well, you're a 50-year-old man walking around. Am I supposed to think you're 20? I do think it's worth talking about because it is people trying to pretend that they're not who they are. And my whole theory on life is look the best you can for the age you are. Being in Hollywood, I've seen such, oh my God, a couple of times a few years ago, I remember being in like some Maestro's restaurant. and there was some guy, clearly a guy in his 50s who divorced his wife and living his best life now with some hot young girlfriend and he's wearing the craziest fucking outfit I've ever seen in my life and it was like white denim and it's all frayed and stuff and I'm just like...
48:31Sounds great. Kerry Grant apparently used to go into white denim when he was riding in the desert. Well, yeah, but this was literally like you had to be a hot 20-year-old model to pull this off. And even then you have to be an advert rather than in real life. Exactly. And so that's where I came up with the whole thing in my head of like, when you put something on, don't look at your body, look at your head first and then go down from your head to what you're wearing. And if you go like, oh, that looks ridiculous. You know, I don't, I have no problem with trying to chase youth, but at the same time, like, why are you chasing youth?
49:05You're like, there's nothing greater than being an adult. And also the thing is 10 years time, this will be youth. Well, that's the thing. And also, if you're going to see a picture of yourself in 10 years and go like, oh, my God. You know, like our suits, I don't think we're going to look, maybe my suit. I look at it and go like, oh, what do you do? But, you know, we just look classic, you know. And so I just think age appropriately. Don't be, but don't be old at the same time. There's nothing worse than like getting old and like, oh, the music today is crap. Like, no, don't be that guy too. Yeah, yeah, yeah.
49:34Like, just be gracious and be fun. be the fun older guy is my theory in life which is why you brought out a gin that's why I drink exactly well on that note I think it's just leaves me to say thank you so much oh my goodness you must come back and we can talk at length about other topics I'm here Tom you're one of my favorite people in the world Nick you're one of my favorite people in the world you're kind to say so it's true it's true and check out my my monthly column in the rig magazine yes bi-monthly but yes by monthly what? I don't know you drink more time I thought it was I'm having deadline listen to me to be fair it is an excellent column about cocktails he's a fantastic writer he's terrific but he also each issue is a new cocktail a different cocktail for people to try and like what you did with COVID it links to a charity so we're continuing your good work I'm basically stealing your good idea please do but making you contribute to it please do I remain Tom Chamberlain and this has been The Luxury Dispatch, the podcast that tells you all the stories you didn't realize you wanted to know and answers all the questions you are yet to ask.
50:45Please do like, subscribe, and if you have any comments, we look forward to reading them. Agree, disagree, suggest other topics you'd like to hear us cover. No review will go unread. Thank you for listening. And it leaves me to ask Paul to take us out. Okay, here we go. And cut.
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From the publisher
In the debut episode of The Luxury Dispatch, Tom Chamberlin sits down with Hollywood director – and the King’s by-appointment cocktail maestro – Paul Feig, alongside writer and historian Nick Foulkes, for a spirited exploration of the art, lore and irresistible glamour of cocktails, uncovering how certain drinks become icons and why they remain one of life’s enduring pleasures.
00:00 - Intro to the pod.01:59 - Meet Paul Feig06:09 - Brief history of cocktails09:24 - Paul’s first drink13:56 - Covid cocktails (daily IG show)16:25 - Making a cocktail for the king!19:07 - Shaken vs stirred.35:41 - The best bars (according to Paul)46:11 - Sign off.
The Luxury Dispatch is produced by Listen, a Platform Media label.
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