No. 17
Sother Teague: Owner of Amor y Amargo is Just Here for the Drinks
The Banter
The Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream.
The Conversation
The Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro 13 years earlier, his multitude of establishments and his viral video last year. Be sure to listen to find out how you can get a Super Secret Sother Cocktail! (Psst, scroll down.)
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SOTHER TEAGUE
Sother Teague worked in kitchens for 12 years. He was a culinary educator and worked as a research and technical chef for Alton Brown’s Good Eats.
He came out of the kitchen and landed behind a couple of bars in New York before opening Amor y Amargo in 2011. His Overthrow Hospitality Group has nearly a dozen venues such as Avant Garden, Cadence, Ladybird in New York and Ubuntu in Los Angeles. In 2018 Sother was awarded Mixologist of the Year by Wine Enthusiast.
Sother Teague, along with Damon Boelte, and Greg Benson have hosted The Speakeasy podcast since 2011 and have created over 500 episodes. It won Tales of the Cocktail Spirited Award for Best Podcast in 2023.
THE INSIDE TRACK
The Guys met Sother through Dale DeGroff and Audrey Saunders (cocktail legends). He was generous to help them celebrate their 30th anniversary of Stage Left Steak and has attended several special events at their restaurants. They met up at Tales of the Cocktail last month for oysters.
On why some love the hospitality business:
“As you're making 10 (cocktails) and dealing with the bar and listening to the ticket machine rattle at you, it's a high pressure situation, but I think that there are folks like the three of us who thrive on that. I don't think I'm ever going to step away from this stuff...”
Sother Teague on The Restaurant Guys Podcast 2024
Sother’s Cocktail Recipe: Nap Time
1.5 oz Mezcal (I used RosaLuna for its soft smoke)
.75 oz Suze Official
1 Dash Betters Bitters foamer
.5 oz Grapefruit Juice
.5 oz lime juice
.25 2:1 syrup
Vigorously shake with ice to chill, dilute, and aerate.
Strain into a chilled cocktail glass.
Express oils from a grapefruit twist over the top and ornament accordingly.
Steve Olson: Dean of Mezcal Talks Drinks with Dinner
The Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items through story.
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