In part two of the Master Distiller’s Podcast, Jared Brown takes us on a deep dive of The Deans of Drink, which he wrote with his wife, drinks historian Anistatia Miller, almost ten years ago. Over three episodes, we’ll be taking you through the trials and tribulations of three of the world’s most influential bartenders and the drinks that made them famous.

Don't forget to join us over at www.theblend.world to read along and be part of the book club!

Up first is William Schmidt, who emigrated from Hamburg to Chicago in 1869. Jared explains, ‘as America entered its golden age of cocktails, a handful of German bartenders helped to shape the profession, introducing a new family of drinks into the cocktail repertoire and inspiring future generations with their attention to detail, service and creativity. Some of these bartenders learned their profession in Germany and brought with them well deserved pride. Such was the case with our first Dean of Drink, the only William, William Schmidt.’

William moved to New York in 1884, where he tended bar at the Bridge Saloon before heading to 58 Bay St, sandwiched between the Twin Towers. Here, he was known to entertain journalists, famously noting ‘give a journalist a drink, you get them drunk, give them content, you put food on their table.’ - a sentiment that still rings true today. William was renowned for making drinks ideally suited to his guests and their moods, often with grand garnishes and numerous complicated ingredients. His most striking of which was touted as ‘the costliest drink ever made.’ This $5  julep-style cocktail contained cracked ice, mint, sugar, brandy, a whole pint of ‘the finest Champagne’, pineapple, banana, citrus, orange, red roses, vanilla ice cream, and berries. ‘The Julep is the king of all mixed drinks. It is to a bar what a beautiful flower is to a ladies boudoir.’ proclaimed William.