Cocktails With Friends

S3 E15 Birthday Resolutions Episode  In this special Birthday Resolutions Episode of Cocktails with Friends, Bob Cutler opens with humor and honesty, pouring a Wyoming Whiskey Buffalo Bill Cody Special Release and inviting his co-host and fitness-minded friend Rich Stoner to help him prepare for a healthier year—and an upcoming ski trip to Jackson Hole. Key Topics Resolutions with Realism Instead of extreme diets or long gym hours, the episode focuses on attainable steps—better meal timing, short workouts, and incremental progress that fits a demanding schedule. Whiskey and Wellness Wyoming Whiskey's Buffalo Bill release serves as both a tasting highlight and a metaphor for resilience, reminding listeners that balance and enjoyment can coexist with discipline. The Value of Accountability Bob's podcast commitment to fitness—shared with listeners—turns a friendly conversation into a motivational pact between friends and fans alike. Episode Index (1:05–2:40) Bob and Rich share pours of Wyoming Whiskey Buffalo Bill Cody Special Release, discussing Buffalo Bill's Medal of Honor and the lore behind the label. (6:13–7:10) Bob recalls struggling with altitude in Jackson Hole and decides to improve his fitness before his next trip. (9:43–10:17) Rich introduces his background as a certified trainer and outlines the importance of winning small nutrition battles. (12:15–13:46) Quick, intense workouts beat marathon gym sessions; success is about consistency and intensity, not duration. (14:20–15:41) Rich proposes an eight-week strength and conditioning program with balanced nutrition and realistic goals for busy adults.  

S3 E14 Why Do You Do It That Way Episode  Bob Cutler celebrates ten years of Novio's by answering guest questions about the restaurant's rhythms—from closing Sundays to designing the prefix menu—and by explaining how wine dinners, whiskey allocations, and work-life balance all connect to a simple philosophy: serve with integrity, creativity, and heart. Key Topics Hospitality and Balance Bob's choices—like closing Sundays and summer Saturdays—reflect a belief that hospitality starts with caring for staff as much as guests. A rested, happy team delivers a better experience. Creativity from Constraint The prefix menu and wine dinners were born from challenge. By turning limitations into opportunity, Novio's has created signature experiences that now define its style. Ethics and Community in Business From refusing to overcharge for rare whiskey to teaching honesty in competition, Bob shows how integrity builds trust and keeps Maine's dining culture thriving. Episode Index (3:20–4:26) Why Novio's always closes Sundays—and even skipped Valentine's Day—to give staff guaranteed family time and preserve quality. (5:21–6:15) Summer Saturdays off: giving the team full weekends during Maine's best months while keeping Monday nights strong. (6:15–7:51) The origins of Novio's wine dinners with Chef Barton Seaver and Barboursville Vineyards, and how they became part of the restaurant's identity. (11:03–12:29) The prefix menu born from pandemic-era spacing rules—now a four-course format that enhances value and experience. (13:18–17:14) Inside the bourbon "allocation" debate: why fair pricing, open bottles, and bartender storytelling matter more than hype or resale.  

S3 E13 Every Day Is Sunday | Ken Belson In this episode, Bob Cutler welcomes Ken Belson, longtime New York Times writer and author of Every Day Is Sunday, a deeply reported look into the business of the NFL. Over a Yuzu Suntory Sour and a plate of umami popcorn, they explore Belson's journalism roots, his time living in Japan, and how his career evolved from teaching English abroad to chronicling the rise of one of America's most powerful institutions. The conversation is equal parts newsroom war story and sports business masterclass.   Key Topics The Business of the NFL Belson breaks down how a combination of TV rights, free agency, and salary caps reshaped the league in the early '90s, transforming it into a Fortune-500-level enterprise that now defines Sunday culture in America. Storytelling and Access Through years of covering sports and global crises, Belson illustrates the power of firsthand reporting—being present for the unscripted, human side of power, whether in NFL boardrooms or disaster zones. Whiskey, Culture, and Humanity From Negronis to Japanese whiskey, Belson finds that drinks often unlock stories. His belief that "what did you drink?" can humanize any source underscores his approach to journalism—and to life. Episode Index (0:00–1:28) Bob introduces Ken Belson, New York Times writer and author of Every Day Is Sunday, and serves up a Yuzu Suntory Sour paired with umami popcorn. (5:1 2–10:38) Belson explains the book's origins, born from a decade of unused interviews and notes from covering the NFL's business side. (09:42–10:35) Belson describes Jerry Jones as "a unicorn," revealing his love of Johnnie Walker Blue and his salesman charm that "could talk a dog off a meat truck." (13:04–17:48) He recalls the 2011 Japan tsunami, finding survivors from New York, then returning to Japan to meet one of his sources and "get drunk on the New York Times dime." (25:15–26:45) The two discuss football's future—international growth, gambling addiction risks, and the league's effort to preserve integrity amid massive change.  

S3 E12 The Burgundy Experience In this jet-lagged, joy-filled episode, Bob Cutler returns from a whirlwind trip through Burgundy, France. He's joined by Craft Guild Beer of Maine Brand Manager Justin Frazell to relive their week of vineyards, vintages, and very little sleep -- recalling Grand Cru tastings, Roman cellars, escargot, and French hospitality. Key Topics The Soul of Burgundy The episode captures how Burgundy blends culture, family, and craftsmanship—where even the smallest vineyards welcome guests like family, and history pours from every glass. Wine Without Walls From natural wines to family lunches, Bob and Justin highlight authenticity over pretense—celebrating those who open their homes, their cellars, and their hearts to visitors. Travel as a Toast to Life Whether it's Barolo or Bordeaux next, the duo celebrates the idea that shared travel deepens appreciation for wine, friendship, and the art of living well. Episode Index (0:03–1:26) Bob introduces the "Burgundy Experience," recounting jet lag, lobby bar nights, and dancing in Beaune after touring six vineyards in seven days. (2:17–3:45) Tastings in Chablis and Champagne, exploring natural no-sulfite wines and debating the myth of sulfites vs. the vacation mindset. (4:52–7:11) Vineyard highlights—Eric and Damien Foray's family lunch and their "pull the cork" philosophy capturing Burgundy's warmth and simplicity. (8:20–9:32) Exploring historic wine cellars once used by the French Resistance, blending world history with world-class wine. (10:41–12:55) Looking ahead to future trips in Piedmont, Bordeaux, Portugal, or Alsace; ending with a toast over a Premier Cru Pinot Noir from Beaune.  

S3 E11 Après All Day|TailGate Brewery  In this episode of Après All Day, Bob Cutler and Rich Stoner crack open a TailGate Orange Wheat and welcome Liz Tarry, sales and marketing director for TailGate Brewery to talk about the brewery's gold-medal beers, its Lager Project craftsmanship, Nashville Sweet Tea, and founder Wes Keegan's people-first philosophy—all proof that good beer and good company can build real community in the heart of Tennessee. Key Topics Craftsmanship and Innovation TailGate's lineup blends creativity and precision, from citrusy Orange Wheat to its high-end Lager Project. Each beer reflects the brewery's obsession with quality and balance over hype and shortcuts. Diversifying the Taproom Experience Beyond beer, TailGate has expanded into sweet tea, seltzers, and cold brew—meeting shifting consumer tastes while keeping its Southern roots. The taprooms serve as community hubs where families, students, and locals gather. Independent Ownership and Company Culture Founder Wes Keegan's refusal to take outside investors lets TailGate focus on people over profit. His decision to fully cover employee healthcare and maintain a supportive, creative workplace sets a rare standard in the brewing industry. Episode Index (4:20–4:32) TailGate's flagship Orange Wheat wins Gold at the U.S. Open Beer Championship and remains the brewery's best-seller. (5:37–6:03) The team brews 300 unique beers each year, consistently ranking among the top ten U.S. breweries for variety. (7:28–9:22) Launch of the Lager Project—a premium, Munich-style Helles brewed with imported ingredients and poured via custom Lucre handles at partner bars. (16:40–18:39) Expansion beyond beer with Nashville Sweet Tea Co., THC seltzers, and cold brew coffee, born from pandemic-era innovation. (20:21–21:46) Founder Wes Keegan's leadership—independent, no outside investors, paying 100% of employee healthcare, and fostering a top-ranked workplace culture.  

S3 E10 The Black Bear Hockey Episode Bob Cutler and University of Maine Men's Hockey Coach Ben Barr take a seat at Novio's Table Eleven during Monday Night Dinner Service to talk oysters, Sazeracs, and the revival of Black Bear Hockey—digging into culture, community, and how Maine hockey's identity continues to build around integrity, effort, and pride on and off the ice. Key Topics Culture as the Core of Recruitment Barr emphasizes that winning programs are built from within—when players love where they are, word spreads faster than any recruiter can travel. Team culture now drives success more than individual stats or hype. Balancing Tradition with Modernization Maine hockey's renovated facilities and renewed national presence show that the program honors its legendary roots while adapting to new realities in college athletics, from NIL deals to the transfer portal. Hockey, Family, and Community in Maine Barr speaks about raising a young family in Brewer, the warmth of Maine's people, and the unique bond between the program and the state—where hockey is more than a sport; it's a shared identity. Episode Index (0:26–3:00) Coach Barr joins Bob live at Novio's Bistro, reflecting on Maine's hockey resurgence and the pride of returning to national prominence. (10:14–14:00) Bob and Ben discuss Maine's new arena, Alfond Foundation support, and how modern facilities elevate recruiting and player experience. (20:12–25:00) Barr's Recruiting Philosophy emphasises character and culture, which now matter more than traditional scouting—and players who love the program become its best ambassadors. (40:10–46:30) NIL and transfer portals are reshaping college sports but Maine's advantage lies in hockey's smaller, tighter-knit competitive world. (55:00–1:03:00) Barr opens up about family life in Brewer, Maine's fan culture, and the community's deep connection to the Black Bear identity.  

S3 E9 The Wine Pair Episode  Bob Cutler switches from cocktails to corks, pouring a glass of Italian vino and welcoming Joe and Carmela, co-hosts of The Wine Pair Podcast. Known for their accessible style, the pair share how their show was born during the pandemic as a creative outlet and a way to explore wine together.  The trio talk about interviewing winemakers, connecting with listeners, and building a community that avoids the snobbery too often tied to wine culture. Key Topics Making Wine Accessible Joe and Carmela break down barriers to wine appreciation by setting a friendly price cap and speaking in plain language. Like Bob, their humor and candor make wine less intimidating for everyday drinkers. Honest Reviews and Ratings By buying their own bottles and using a no-nonsense scale, the pair keep their opinions genuine—offering listeners a trusted shortcut in a crowded wine market. Wine as Community and Journey From winemaker interviews to bucket-list vineyard travels, they highlight wine as both a cultural exploration and a way to connect people across geography and generations. Episode Index (0:29–1:17) Bob meets Joe and Carmela, co-hosts of The Wine Pair Podcast, who built their show during the pandemic as a creative project and outlet. (5:14–5:56) Their rule: review wines under $25, buying every bottle themselves to keep reviews honest and accessible. (11:07–11:48) Bob learns Joe and Carmela refuse free bottles—preferring unbiased takes and using a clear, simple rating system from "buy it" to "pour it down the sink." (14:15–15:40) Finding good wine means trusting importers, regions, and varietals instead of just fancy labels or scores. (18:01–19:21)The trio share fan-favorite wines, dream trips to Burgundy and New Zealand, and how unscripted banter keeps their chemistry fresh.  

S3 E8 Novio's Radio | Prescribe Me Something Good Broadcasting remotely *cough cough cough* after catching the school-season bug, Bob Cutler dials into the George Hale Ric Tyler Show on VOM and reflects on the history of "medicinal whiskey" before sharing hot toddy recipes, rum-and-maple variations, and cider or mulled wine twists—all meant to soothe when you're feeling sick—just as so many are today. Key Topics The History of Medicinal Spirits Prohibition-era "prescriptions" of whiskey inspired the idea of cocktails as cures, tying cultural history to today's comforting hot drinks. Comfort Drinks That Heal From hot toddies to cider and mulled wine, warm cocktails become seasonal remedies, balancing flavor with soothing effects. Wellness Meets Moderation Bob stresses hydration, honey, citrus, and responsible drinking—showing that self-care can be equal parts ritual and restraint. Episode Index (2:16–4:41) Hot toddy basics: bourbon, lemon, honey, and hot water—a classic "cure" that warms and soothes. (4:41–5:45) Variations with brandy, dark rum, or chamomile tea for deeper, relaxing flavors. (7:39–9:07) A rum-maple-cinnamon toddy—using Maine maple syrup and stirring with a cinnamon stick for spice and aroma. (9:44–10:23) Mulled wine, hot cider with rum or whiskey, and even ancho chile liqueur for sinus relief. (11:20–15:40) Final advice: moderation, hydration, add citrus or honey, and don't ignore medical cautions when mixing with prescriptions.  

S3 E7  3 Days In Louisville|Elizabeth Sutherland Host Bob Cutler sits down with Elizabeth Sutherland as she plans a three-day Louisville getaway to celebrate her anniversary—aiming to balance bourbon, great food, arts, and a little non-spirits culture. A live call with Michter's JP McCartan adds a premium twist—"bottle your own" barrel-proof bourbon (a Kentucky-only keepsake) and a short list of top cocktail bars and whiskey libraries. Key Topics Cadence beats conquest. Treat Louisville like a tasting marathon, not a sprint: anchor one distillery per half-day, eat before you pour, and hydrate between stops. Rotate flavor profiles so your palate isn't blown out, and plug in one culture block (Ali Center, Churchill Downs, Slugger) every afternoon to reset your senses before the evening lineup. Make a keepsake moment. Pick a single "only-here" highlight—like a bottle-your-own barrel-proof experience or a limited single-barrel pick—and plan the day around it. Snap a photo, note the proof/warehouse/barrel, and grab a matching bar pour later; that bottle becomes the weekend's signature souvenir and an easy on-air story beat when you're back home. Reset the flavor dial. Book one non-bourbon dinner (e.g., chef's tasting with a wine pairing) and one cocktail bar with impeccable ice and technique to give your taste buds contrast. Aim for a lighter, citrus-forward aperitif before dinner and a stirred nightcap after; you'll finish energized instead of overwhelmed, and the trip will feel curated—not chaotic. Episode Index (5:17) Base yourself on Whiskey Row at Hotel Distil; consider the art-filled 21C Museum Hotel and its brunch spot Proof on Main. (12:00) Pace tastings to avoid palate fatigue; start simple with the Evan Williams Bourbon Experience. (13:30) Rabbit Hole Distillery impresses with a modern space and its standout barrel-aged gin. (17:01) Michter's Fort Nelson delivers small-batch tours, a top cocktail bar, and the unique "bottle your own" barrel-proof bourbon. (17:16) Balance bourbon with non-spirits highlights: dinner at 610 Magnolia or Mayan Café, and cultural stops like the Muhammad Ali Center, Kentucky Derby Museum, Slugger Museum, and the Frazier.  

S3 E6 Après All Day | Vail's Oktoberfest  This Après All Day episode takes listeners straight into the heart of Vail's 50th (or technically 55th) Oktoberfest celebration. Hosts Bob Cutler and Rich Stoner welcome special events manager Jeremy Gross to describe how the celebration connects the town's Bavarian-inspired heritage to modern-day mountain culture. Then event producer Brian Nolan pulls back the curtain on what it takes to stage the event—42,000 pints of Stiegl, refrigerated trucks, and teams hauling -- and sometimes bowling -- kegs across town. Key Topics Bavarian Tradition Meets Rocky Mountain Culture Vail's Oktoberfest blends European heritage with Colorado mountain life, celebrating food, beer, and music while honoring the 10th Mountain Division veterans and Bavarian entrepreneurs who shaped the town. The Scale and Logistics of Celebration Behind the fun is serious planning: sourcing and moving 400 kegs of beer, designing commemorative Steins, and coordinating events for 55,000 visitors across two weekends. A Year-Round Destination, Not Just Ski Season Jeremy Gross highlights how Vail thrives in every season, with concerts, art festivals, and outdoor adventures ensuring Oktoberfest is just one of many reasons to visit. Episode Index (2:01) Mountain Mixer results: A.J. Anderson wins with a cocktail that evolves as its flavored ice melts. (6:17) Jeremy Gross details Vail's Oktoberfest—two weekends of music, food, Stein contests, and Bavarian traditions. (10:57) The festival's roots trace back to Vail's founding by 10th Mountain Division veterans and Bavarian immigrants. (16:01) Brian Nolan reveals the logistics—400 kegs of Stiegl, refrigerated trucks, and hauling 42,000 pints across town. (22:04) Keg bowling and live music (including Grammy-nominated Alex Meixner) headline the can't-miss festival attractions.  

S3 E5  Schoodic Institute's Lisa Frazell  This episode takes listeners to Maine's Schoodic Peninsula, where host Bob Cutler sits down with Lisa Frazell to spotlight the work of the Schoodic Institute, a nonprofit scientific partner of Acadia National Park. Lisa explains that while many confuse the institute with schooner boats, its mission is rooted in environmental research, restoration, and education that helps sustain the park for future generations. Key Topics Science in Action for Acadia's Future The Schoodic Institute restores trails, summits, and marshes impacted by millions of visitors and climate shifts, experimenting with plants and methods that will endure for decades. Their work ensures that Acadia remains resilient in the face of environmental pressures. Training the Next Generation of Conservationists Through internships, fellowships, and immersive programs, Schoodic gives students and young professionals critical on-the-ground experience. This prepares the next wave of scientists and educators to tackle global environmental challenges. Community, Culture, and Climate Conversations From visitor engagement in Winter Harbor to public lectures on climate change, the Institute bridges science and community life. By connecting everyday people to research, they make conservation relevant and actionable for all. Episode Index (3:31) Schoodic Institute explained: a nonprofit partner to Acadia National Park, focused on research and science. (5:31) Three pillars: restoration of summits/salt marshes, sustainable research like rockweed harvesting, and education for students and early-career scientists. (10:04) Schoodic Education Adventure brings middle schoolers—sometimes seeing the ocean for the first time—into hands-on park science. (14:03) The Institute employs about 25 staff year-round, swelling to 100 in summer, funded through federal grants, philanthropy, and contracts with Acadia. (17:13) Public engagement: visitor center, lecture series, and programs on climate change, like the upcoming "Don't Fence Us In" forest panel.  

S3 E4  Novio's Radio | Uncomfortable Vendor Comments This episode of Cocktails with Friends takes a sharp turn from lighthearted mixology into deeply personal territory. Bob Cutler opens up about an anti-Semitic remark from a vendor rep, the lack of immediate accountability from the company, and the personal toll it's taken on him and his family, reminding listeners that bigotry in any form demands serious response and reflection. Key Topics The Personal Impact of Prejudice Bob's story illustrates how discrimination isn't just offensive—it cuts into personal identity, family pride, and professional trust. His choice to abstain from drinking underscores the seriousness of the emotional weight he carried. Corporate Responsibility and Accountability The episode raises tough questions about how businesses respond to discrimination. A simple rep reassignment without visible consequences feels inadequate, highlighting the gap between apologies and real accountability. Owning Identity in Public and Business Life Bob speaks openly about being Jewish, reflecting on when and how he highlights that identity in his business branding. The episode underscores the ongoing challenge of embracing heritage while navigating a society where prejudice can still surface. Episode Index (2:10) Bob explains why he avoids drinking when angry—alcohol amplifies moods, and this situation has remained top-of-mind for two weeks. (3:39) The conflict escalated when a vendor accused his wife Annie of dishonesty and then made an anti-Semitic remark toward Bob. (5:34) Bob shares his pride in being Jewish, even if not always practicing, and his shock at hearing "don't use the Jew card on me." (6:53) He points out how anti-Semitism often isn't taken as seriously as racism or homophobia, with fewer immediate repercussions. (15:01) After meeting with Pine State's CEO, Bob gets an apology and a new rep but no clear policy answers, leaving him questioning accountability.  

S3 E3  Après All Day | Mountain Mixer In this episode of Après All Day, Bob and Rich head to Park City—at least in spirit—for the inaugural Mountain Mixer cocktail contest. The event brings together the top ten cocktails from a month-long, undercover judging process, culminating in a high-energy showdown at Deer Valley's Silver Lake Lodge on August 21. Bob and Rich welcome Executive Director Ginger Wicks of the Park City Area Restaurant Association, plus, two finalists - Leeham Bridgham from High West Distillery and Megs Miller from The Brass Tag.  Key Topics 1. Transforming a Contest for Transparency After last year's online cocktail contest was compromised by hacking, the Park City Area Restaurant Association reinvented the format. By bringing the Mountain Mixer live, with impartial, high-profile judges and a real-time audience vote, the event now offers credibility, excitement, and a dynamic, in-person experience that supports local bars and restaurants. 2. A Culinary Community that Works Together Ginger Wicks emphasizes Park City's rare spirit of collaboration, where competing restaurants help one another by sharing staffing resources and promoting the collective dining scene. This cooperation strengthens the area's culinary reputation and helps both visitors and locals enjoy a richer variety of experiences year-round. 3. The Artistry and Performance of Mixology In Mountain Mixer, taste is only half the battle—showmanship counts too. From the storytelling behind the drink to stage presence, bartenders must connect with both judges and audience. Finalists like Leeham and Megs illustrate how creativity, seasonal inspiration, and personal flair come together to create memorable cocktails and moments. Episode Index (3:32) Mountain Mixer format: Ten finalists face expert judges and live audience scoring in a performance-driven cocktail showdown. (7:54) Park City's collaborative culinary community: Restaurants work together, even sharing staff to keep the scene strong. (9:16) Live finale details: Music, food, and a stage where mixologists present their cocktails to Michelin-star and James Beard-level judges. (17:52) Seasonal creativity: Competitors tailor cocktails to seasonality, from dark, spirit-forward drinks to light, refreshing sours. (26:10) Personal style: Leeham and Meggs share their post-shift favorites, behind-the-scenes process, and approach to showmanship.  

S3 E2  Dr. Michael Ross This episode of Cocktails with Friends dives deep into modern fatherhood with Dr. Michael Ross, a pediatrician and longtime friend of host Bob Cutler. The two explore the evolving role of dads, not as know-it-alls, but as coaches learning alongside their kids. From navigating healthcare and screen time to managing interests and emotions, Bob and Mike reflect on lessons they've learned and how they're still figuring it out—sometimes over whiskey.   Key Topics 1. Coaching vs. Commanding in Parenting Dr. Mike Ross frames parenting as a form of coaching—rooted not in authority, but in experience, patience, and shared discovery. Rather than issuing commands, he emphasizes offering guidance, listening, and allowing children to make choices and mistakes. This approach fosters trust, resilience, and emotional maturity, helping kids become more independent and self-aware over time. 2. Encouraging Individuality in Children The conversation highlights how important it is for parents to let kids follow their own paths—even when those paths differ dramatically from parental passions. Dr. Ross shares how one of his children embraced theater while the other became a competitive bodybuilder, pushing him to recognize and celebrate individuality. Supporting kids as they explore different identities helps them feel seen, accepted, and empowered to pursue their own dreams. 3. Resilience Through Participation and Setbacks Bob and Mike discuss the importance of letting kids follow through on commitments—even when they're struggling or disinterested. Whether it's seeing a sports season through to the end or dusting off after a fall, children build confidence and resilience by learning that setbacks are part of growth. Rather than rushing to fix things, parents can teach grit by standing back and supporting their kids' efforts to recover and try again.   Episode Index (2:43) Parenting as coaching: Dr. Ross explains that parenting isn't about control, it's about experience-based guidance and mutual learning. (5:06) Supporting individual interests: Mike discusses how his sons' very different passions—music vs. bodybuilding—shaped his understanding of support without pressure. (10:03) Weather and screen time: The two reflect on the challenge of keeping kids engaged outdoors in Maine's long winters while balancing healthy screen use. (20:14) Handling injuries: Mike emphasizes the importance of modeling calm behavior when children get hurt, allowing them to build resilience. (23:21) Ask for help: Bob closes with a reminder that fathers should lean on their community and fellow dads for guidance, resources, and encouragement.  

S3 E1 Novio's Radio | Wyoming Loves Acadia In this Novio's Radio episode of Cocktails with Friends, Bob Cutler introduces George Hale and Ric Tyler to a special limited-edition bottle from Wyoming Whiskey that honors Acadia National Park. For the first time, the brand is recognizing a national park outside Wyoming—and they chose Acadia. Bob also explains where and why Novio's acquires such clear ice. Plus, listeners also get a deep tasting breakdown of the 98-proof bourbon, offering notes of orange, almond, cherry, honey, vanilla, espresso, and chocolate.  Key Topics Whiskey for Conservation –  Bob details how the Wyoming Whiskey liquor release is helping raise funds for Acadia National Park projects. The Science of Ice –  Why the clear, slow-melting cubes Novio's acquires for patrons matter for taste and dilution. How to Taste Whiskey –  Bob offers tasting tips, a flavor breakdown, and what "smooth" really means. Episode Index 0:00 – Wyoming Whiskey honors Acadia with a special edition bottle, supporting Friends of Acadia for the first time ever. 1:17 – Cutler explains the science of using large, clear ice cubes from Knickerbocker Ice in cocktails and whiskey pours. 3:21 – He defends adding ice to whiskey, calling it a personal preference that brings out hidden notes like honey and vanilla. 6:43 – The whiskey will be available statewide at Maine's state agency liquor stores, and proceeds will support trail repair, shuttle services, and worker housing in Acadia. 9:33 – Tasting notes include orange, almond, cherry, honey, vanilla, espresso, and chocolate—a layered, complex profile at 98 proof  

S2 E52 What A Long Strange Year Bob Cutler raises a Boulevardier and wraps up Season 2 with a reflective, funny, and heartfelt best-of episode featuring favorite moments and standout guests. He reflects on a year of head trauma, vermouth memories, fairway wisdom, popes and piercings, and bread-fueled dreams—tying it all together with cocktails, community, and a deep love for stories that can fill a glass. Key Topics The Evolving Language of Injury and Care Through conversations with researchers and clinicians, Bob explores how the words we use—like "head trauma" versus "concussion"—shape how seriously we treat physical and emotional healing. Crafting Community Through Food, Drink, and Storytelling From Annie's launching Sunburys to Tate's expression through fashion, this episode celebrates how people use everyday passions to build connection and joy. Bringing Humor and Humanity to Every Glass Whether joking about goats with a priest or exploring the craft of vermouth, Bob shows that cocktails aren't the point—they're just the starting pour for great conversation. Episode Index 0:26 – Bob with a toast and then revisits a concussion conversation with  Jess Riccardi. 4:15 – Italian winemaker Sarah Vezza recalls her grandmother's vermouth ritual. 6:39 – Rob Jarvis joins for a walk-and-talk about golf's inclusive evolution and the joy of family play. 10:04 – Paul Culina shares how "Next Goal Wins" became a beer and a men's league mantra. 12:21 – Bob remembers the hilarious papal predictions and South Park takes with Father Bill Labbe  

S2 E49 Devin Lueddeke of Friends of Acadia Bob Cutler chats with Devin Lueddeke of Friends of Acadia about preserving Maine's national treasure that is Acadia National Park and celebrates the launch of a limited-release Wyoming Whiskey benefiting Acadia. Bob and Devin touch on ways everyday folks can support Acadia's future with volunteer work, membership, and soon -- a good pour of Wyoming Whiskey. Key Topics Acadia's Unique Legacy Unlike most parks carved from federal land, Acadia was built on private donations and local stewardship—making it a deeply personal and community-driven national park. Sustaining the Park Through Volunteerism & Innovation Friends of Acadia supports the park with trail maintenance, youth education, and ecosystem protection, while also addressing post-pandemic crowding and parking challenges. Whiskey with a Cause: The Acadia Release A special edition of Wyoming Whiskey celebrates the park and donates proceeds back to Friends of Acadia, blending national pride with local impact—one bottle at a time. Episode Index 1:31 – Devin describes Friends of Acadia's downtown Bar Harbor HQ and love for local flavor. 2:44 – The park's origin as privately donated land sets it apart from other national parks. 6:22 – Friends of Acadia's four pillars include trails, education, Wild Acadia, and visitor experience. 8:23 – Wyoming Whiskey's Acadia bottle hits shelves in Maine with proceeds benefiting the park. 11:14 – The whiskey features Hunter's Head on the label and tasting notes of almond, cherry, and spice.  

S2 E50 If Après Is The Vibe, High Camp Is The Vessel Bob and Rich head to new heights—literally and metaphorically—in this episode of Après All Day as they explore the story behind High Camp Flasks, a brand built on the idea that adventure and quality cocktails go hand-in-hand. Co-founders Nic Barisone joins the conversation to talk about how their backcountry skiing experiences inspired them to redesign the traditional flask into something more communal, functional, and elevated. Key Topics Designing Gear for the Après Life High Camp Flasks was born out of a desire for durable, beautiful gear that lets people toast the end of an adventure without compromising quality or connection. Community and Sharing on the Summit With its detachable tumblers and shareable ethos, High Camp celebrates the joy of raising a glass with friends in even the most remote places. Elevating the Everyday Adventure From mountaintop margaritas to campsite old fashioneds, High Camp's story reminds listeners that you don't need a fancy bar to enjoy a meaningful drink—you just need a good flask and a great view. Episode Index 0:58 – Bob and Rich introduce themselves and the story behind High Camp's origin in the Sierra backcountry. 4:45 – Bob and Rich geek out over the Highball Shaker and how it levels up outdoor mixology. 9:37 – Nic Barison joins the discussions of the  philosophy of "elevated minimalism" in design and drink culture. Rich's dog make a cameo.  16:00 – Sharing a drink with a view is a core part of the brand's mission—hence the detachable tumblers. 21:30 – Dream après moments include pow days, summit sips, and well-earned whiskey in the woods.  

S2 E49 Independence Day Bob Cutler delivers solo wisdom for the Fourth of July, sharing hydration hacks, pre-batch cocktail tips, and comedic warnings to keep friends (yes, Curtis, Chris, and Dano, Bob is looking at you!) upright and ready for the fireworks instead of snoozing after early-morning whiskey pours. Key Topics Hydration as a Holiday Strategy Bob emphasizes the importance of alternating water with cocktails to survive long party days, keep your spouse happy, and make it to the evening fireworks. Smart Cocktail Prepping for Barbecue Days Pre-batching lemonade-based cocktails ensures consistent pours, reduces midday "free-pour sloppiness," and lets you focus on grilling and storytelling. Drink Choice for Longevity and Enjoyment Bob recommends using 80-proof whiskeys or lighter spirits for holiday drinking to avoid burnout before the main event—and to preserve your dignity.. Episode Index 0:53 – Bob intros himself humorously as guest and host in this solo holiday episode. 2:37 – He previews upcoming season 3 guests and on-the-road recordings, including Meghan Markle. 3:42 – The "one water, one cocktail" strategy is explained to keep you hydrated and marriage intact. 4:42 – Lemonade-based cocktail builds are highlighted for easy batching and day drinking. 6:40 – He warns against switching drinks mid-day to avoid passing out before fireworks.  

S2 E48 Novio's Radio | Hydrofoiled  Bob Cutler returns to the George Hale Ric Tyler Show for a summer-themed installment of Cocktails with Friends, featuring special guest Dr. David Cloutier of the Veazie Vet Clinic. Bob mixes a mocktail for George, explains the concept of a highball, and crafts a new concoction that earns its name on-air: "Hydrofoiled", inspired by Dr. Cloutier's early morning adventure on Pushaw Lake!  Key Topics The Art of the Highball Bob demystifies the highball—a drink that's easy to build, low in alcohol, and ideal for long afternoons on the deck or by the grill. Mocktails Matter With non-drinkers in mind, Bob serves up a flavorful alcohol-free Paloma, showing that complex flavor doesn't require booze. Naming the Cocktail: Hydrofoiled A spontaneous mix becomes a signature drink, with a name tied to Dr. Cloutier's morning lake session and a nod to the drink's light, buoyant finish. Episode Index 0:51 – Bob introduces Dr. Cloutier and breaks down the beauty of highballs—easy, light, and seasonal. 1:53 – The crew enjoys a non-alcoholic Paloma made with hibiscus and rose water from Colorado. 6:02 – A whiskey highball featuring Old Fitzgerald Bottled in Bond bourbon is served and praised. 9:00 – Bob mixes an on-the-fly cocktail using bourbon, Aperol, grapefruit, and club soda—earning the name "Hydrofoiled." 12:32 – Listeners ask: "What is Aperol?" Bob explains it as a red Italian bitter and essential entry-level Amaro.