The Banter
The Guys find that maps of bars from the Victorian era were created with a very different purpose than expected.
The Conversation
The Restaurant Guys are eager to hear from Tony Abou-Ganim’s about Negroni week in Dubai. From running spirits competitions to writing to charity work, Tony shares what he’s doing to leave a legacy for those who come next.
Want to sip and listen? Enjoy this delicious Mai Tai Recipe :
Our Mai Tai [modified from Trader Vic]
¾ oz. Appleton’s V/X Jamaican Rum
¾ oz. El Dorado 12yr Demerara Rum
½ oz. Rhum Agricole Vieux
¼ oz. Grand Marnier
1 oz. fresh Lime juice
¾ oz. Orgeat syrup
1 d. Gomme syrup
1 d. Angostura bitters
Combine in a mixing glass and shake with ice.
Fine-strain to a sours glass over fresh ice.
Garnish: spent Lime shell + 3x sprigs fresh Mint
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Tony's journey in mixology began under the tutelage of his cousin Helen David, where he learned the art of classic cocktails.
His career advanced at establishments like Jack Slick's Balboa Café, Harry Denton's in San Francisco, and the reopening of The Starlight Room with Harry Denton in 1995. In 1998, Tony was selected by Steve Wynn to craft the cocktail program for Bellagio Las Vegas, introducing his philosophy of quality ingredients and technique across the resort's bars.
Tony has appeared on numerous national TV programs such as Iron Chef America, Good Morning America, TODAY, CNBC, and Fox News.
He authored "The Modern Mixologist: Contemporary Classic Cocktails" (Agate, 2010) and "Vodka Distilled," (Agate, 2013).
As a National Ambassador of the U.S. Bartenders Guild, Tony remains dedicated to cocktail education. His consulting firm specializes in bar staff training, product education, and cocktail development.
TAG Global Spirits Awards was established by a trio of industry heavyweights: world-famous mixologist Tony Abou-Ganim, U.S. industry veteran David Grapshi, and Julio Bermejo.
THE INSIDE TRACK
The Guys crossed paths with Tony in New York City when the cocktail renaissance was merely a glimmer in Dale DeGroff’s eye.
Tony on bringing craft cocktails to Las Vegas in the 90s:“We weren't doing anything esoteric and crazy. We were just using great ingredients, good ice, nice glass, well balanced, big smiles on faces. And, you know, I had 300 bartenders squeezing fresh limes into margaritas. It was just paying attention to the details and it caught on,...
Tony Abou-Ganim on The Restaurant Guys Podcast 2024
The Restaurant Guys catch up with Audrey Saunders the year after opening The Pegu Club. They talk about old books and the problem with soda guns. Audrey discusses her vision for Pegu and what inspires and motivates her (and what doesn’t).
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