Bartender and author Toby Maloney has made somewhere north of half a million cocktails over thirty-plus years, from Milk & Honey and Pegu Club to the Violet Hour in Chicago and the Elbow Room in Vancouver, Washington. His new book with coauthor and drinks journalist Emma Janzen, The Classic Cocktail Sessions, is a deep-dive master class on 61 classic drinks: not their histories but their inner workings. In this episode, we talk about the daiquiri that changed Toby’s life and the difference between mastering a classic and making it yours.
Also on the show Matt shares a few final thoughts on the Summer Fancy Food Show including a first look at rugelach from Manischewitz, how Jangin is a new Korean food brand that you should keep your eye on, and a look at Lapos NA aperitivo. Also: Juggad It from Spicewalla and cool things happening at Raazi Tea.
Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
