Gaby Mlynarczyk's guest appearances

Gaby Mlynarczyk

Beyond the Plate

Music and Booze With Mo

Bit by a Fox Podcast

Yael Vengroff

Sother Teague

Aaron Polsky

Buddy Valastro

Antoni Porowski

Carla Hall

Joshua Weissman

Brad Thomas Parsons

Fred Minnick

Tom Colicchio

Brooke Williamson

J. Kenji López-Alt

Marcus Samuelsson

Jonathan Waxman

Joseph Ehrmann

OwlTail

Rhubarb Strawberry

Gaby has been making cocktails for more than twenty years at some of the world’s best bars in the US and UK. Under her direction, her bars have won multiple accolades including “Bar of the Year,” “Best Culinary Cocktail Bar” and “Best Bar Team.” In this episode, the UK native walks us through a conversation with a chef that led her to create this cocktail; blending her love of using culinary ingredients with molecular driven techniques behind the bar. These days, you can find Gaby mixing drinks at The Spare Room in The Hollywood Roosevelt Hotel. She is proud to support a nonprofit organization formed in LA during the pandemic called No Us Without You. Enjoy this episode as we go Beyond the Drink… with Gaby Mlynarczyk. (cocktail recipe below)Rhubarb Strawberry “Pimms” CupBARTENDER’S NOTE: The recipe below is a large format recipe that will make approximately 15 cocktails. The liquid amounts you will hear in this episode are slightly larger than what you see below and will make closer to 20 cocktails. All ingredients and techniques remain the same.  1 bottle gin (750mL), such as Fords2 bottles Martini Bianco Vermouth (750 mL)3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using)1500 grams chopped rhubarb1500 grams halved strawberries (use the ripest, even mushy, but definitely not green)1 English cucumber, choppedPeel of 1 lemon Add the gin, vermouth, simple syrup, rhubarb, strawberries, cucumber and lemon to a large container with a lid. Allow to steep for at least 5 days in the fridge. If you want to speed things up, add all ingredients to a large resealable bag (or use multiple bags) and place in a sous vide bath set at 55 degrees celsius for 2 hours. If you use the sous vide method, you will only need to steep/rest the infusion in the fridge for 24-48 hours. When the infusion is ready, strain and store the “pimms” mix in screw top jars or bottles in the fridge until ready to use.  To serve:1. Fill a tall glass with ice2. Pour 4 oz of “pimms” mix over the ice3. Top with a long splash of ginger beer, such as fever tree4. Garnish with fresh strawberries and fresh mint sprigs This episode is Presented by Fords Gin.  Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and Twitter

Gaby has been making cocktails for more than twenty years at some of the world’s best bars in the US and UK. Under her direction, her bars have won multiple accolades including “Bar of the Year,” “Best Culinary Cocktail Bar” and “Best Bar Team.” In this episode, the UK native walks us through a conversation with a chef that led her to create this cocktail; blending her love of using culinary ingredients with molecular driven techniques behind the bar. These days, you can find Gaby mixing drinks at The Spare Room in The Hollywood Roosevelt Hotel. She is proud to support a nonprofit organization formed in LA during the pandemic called No Us Without You. Enjoy this episode as we go Beyond the Drink… with Gaby Mlynarczyk. (cocktail recipe below) Rhubarb Strawberry “Pimms” CupBARTENDER’S NOTE: The recipe below is a large format recipe that will make approximately 15 cocktails. The liquid amounts you will hear in this episode are slightly larger than what you see below and will make closer to 20 cocktails. All ingredients and techniques remain the same.  1 bottle gin (750mL), such as Fords2 bottles Martini Bianco Vermouth (750 mL)3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using)1500 grams chopped rhubarb1500 grams halved strawberries (use the ripest, even mushy, but definitely not green)1 English cucumber, choppedPeel of 1 lemon Add the gin, vermouth, simple syrup, rhubarb, strawberries, cucumber and lemon to a large container with a lid. Allow to steep for at least 5 days in the fridge. If you want to speed things up, add all ingredients to a large resealable bag (or use multiple bags) and place in a sous vide bath set at 55 degrees celsius for 2 hours. If you use the sous vide method, you will only need to steep/rest the infusion in the fridge for 24-48 hours. When the infusion is ready, strain and store the “pimms” mix in screw top jars or bottles in the fridge until ready to use.  To serve:1. Fill a tall glass with ice2. Pour 4 oz of “pimms” mix over the ice3. Top with a long splash of ginger beer, such as fever tree4. Garnish with fresh strawberries and fresh mint sprigs  This episode is Presented by <a href="https://www.fordsgin.com/" rel="nofollow" target="_blank">Fords Gin</a>.   Check out our #BtPlatepodcast Merch at <a href="http://www.beyondtheplatemerch.com" rel="nofollow" target="_blank">www.BeyondthePlateMerch.com</a> Follow Beyond the Plate on <a href="https://www.facebook.com/beyondtheplatepodcast" rel="nofollow" target="_blank">Facebook</a> and <a href="https://twitter.com/btplatepodcast?lang=en" rel="nofollow" target="_blank">Twitter</a> Follow Kappy on <a href="https://www.instagram.com/onkappysplate/?hl=en" rel="nofollow" target="_blank">Instagram</a> and <a href="https://twitter.com/onkappysplate?lang=en" rel="nofollow" target="_blank">Twitter</a>

Beyond the Drink: Gaby Mlynarczyk’s Rhubarb Strawberry “Pimms” Cup  (S6/Ep.06)

On this episode, Gaby Mlynarczyk (Birch &amp; Accomplice LA, Little Spain NYC), author of Clean + Dirty Drinking, tempts us with non alcoholic cocktails, rightly worships Nina Simone, &amp; lures us to her new gig within Jose Andres' latest endeavor in NY. (pic by Eugene Lee.) Her playlist rules: https://open.spotify.com/user/shebmo/playlist/7bB5hLmtvpazNtSuuZGHWv?si=sw2BdO2yQWWFsRJpE6EnWQ

On this episode, Gaby Mlynarczyk (Birch &amp; Accomplice LA, Little Spain NYC), author of Clean + Dirty Drinking, tempts us with non alcoholic cocktails, rightly worships Nina Simone, &amp; lures us to her new gig within Jose Andres' latest endeavor in NY. (pic by Eugene Lee.) Her playlist rules: <a href="https://open.spotify.com/user/shebmo/playlist/7bB5hLmtvpazNtSuuZGHWv?si=sw2BdO2yQWWFsRJpE6EnWQ" rel="nofollow" target="_blank">https://open.spotify.com/user/shebmo/playlist/7bB5hLmtvpazNtSuuZGHWv?si=sw2BdO2yQWWFsRJpE6EnWQ</a>

Episode 38 - Gaby Mlynarczyk

It's our one year anniversary of the Bit by a Fox Podcast and we are diving headfirst into our second season with Episode 50! In continuation of our discussion from last week about mindful drinking or not drinking, and wellness, this week's episode has a little bit of everything. I spoke with Gaby Mlynarczyk - bartender, drinks writer, and author of Clean + Dirty Drinking, 100+ Recipes for Making Delicious Elixirs, With or Without Booze. This week's cocktail recipe - Gaby's Carrot + Cardamom cocktail - includes the "Clean" and "Dirty" version Clean: 1/4 cup and 2 Tbsp of fresh carrot juice 2 Tbsp of Cardamom Simple Syrup*  1 Tbsp fresh yuzu juice or fresh lime juice 1 drop of  alcohol-free gentian root tincture Ice cubes for shaking and serving fennel frond, parsley sprig, or pea shoot for garnish   Add ingredients to a cocktail shaker, add 5 ice cubes, and shake hard for 3 seconds. Fill a stemless wineglass or double Old-Fashioned glass with ice cubes. Using a Hawthorne strainer, strain the drink into the glass. Garnish with the fennel frond, parsley sprig, or pea shoot.     Dirty: 3 Tbsp Old Tom Gin or other dry gin 3 Tbsp fresh carrot juice 1 1/2 Tbsp Aperol 1 Tbsp fresh yuzu juice or fresh lime juice 1 Tbsp fresh lemon juice 1 Tbsp Simple Syrup 2 dashes of Scrappy’s Cardamom Bitters Ice cubes for shaking  fennel frond, parsley sprig, or pea shoot for garnish   In a cocktail shaker, combine the gin, carrot juice, Aperol, yuzu and lemon juices, syrup, and cardamom bitters. Add 5 ice cubes, and shake hard for 3 seconds. Follow the same instructions for the Clean version, garnish and enjoy!   *recipe on the Bit by a Fox Blog    Links: Clean + Dirty Drinking Gaby's Instagram Gaby's Twitter Gaby's Blog  Bit by a Fox Links: blog: http://bitbyafox.com instagram: https://www.instagram.com/bitbyafox/ facebook: https://www.facebook.com/BitByAFox/ twitter: https://twitter.com/bitbyafox   music: https://www.humanworldwide.com

It's our one year anniversary of the Bit by a Fox Podcast and we are diving headfirst into our second season with Episode 50! In continuation of our discussion from last week about mindful drinking or not drinking, and wellness, this week's episode has a little bit of everything. I spoke with Gaby Mlynarczyk - bartender, drinks writer, and author of Clean + Dirty Drinking, 100+ Recipes for Making Delicious Elixirs, With or Without Booze. This week's cocktail recipe - Gaby's Carrot + Cardamom cocktail - includes the "Clean" and "Dirty" version Clean: 1/4 cup and 2 Tbsp of fresh carrot juice 2 Tbsp of Cardamom Simple Syrup*  1 Tbsp fresh yuzu juice or fresh lime juice 1 drop of <a href="https://www.amazon.com/Gentian-Alcohol-FREE-Extract-Gentiana-Glycerite/dp/B01A3NZWKQ?hvadid=190469406689&amp;hvdev=c&amp;hvlocphy=9061120&amp;hvnetw=g&amp;hvpos=1t1&amp;hvqmt=b&amp;hvrand=16116378640053939842&amp;hvtargid=kwd-297305738543&amp;keywords=gentian+root+tincture&amp;qid=1547198833&amp;sr=8-5&amp;tag=googhydr-20&amp;ref=sr_1_5" rel="nofollow" target="_blank"> alcohol-free gentian root tincture</a> Ice cubes for shaking and serving fennel frond, parsley sprig, or pea shoot for garnish   Add ingredients to a cocktail shaker, add 5 ice cubes, and shake hard for 3 seconds. Fill a stemless wineglass or double Old-Fashioned glass with ice cubes. Using a Hawthorne strainer, strain the drink into the glass. Garnish with the fennel frond, parsley sprig, or pea shoot.    Dirty: 3 Tbsp Old Tom Gin or other dry gin 3 Tbsp fresh carrot juice 1 1/2 Tbsp Aperol 1 Tbsp fresh yuzu juice or fresh lime juice 1 Tbsp fresh lemon juice 1 Tbsp Simple Syrup 2 dashes of Scrappy’s Cardamom Bitters Ice cubes for shaking  fennel frond, parsley sprig, or pea shoot for garnish   In a cocktail shaker, combine the gin, carrot juice, Aperol, yuzu and lemon juices, syrup, and cardamom bitters. Add 5 ice cubes, and shake hard for 3 seconds. Follow the same instructions for the Clean version, garnish and enjoy!   *recipe on the Bit by a Fox Blog   Links: <a href="https://www.chroniclebooks.com/titles/clean-dirty-drinking.html" rel="nofollow" target="_blank">Clean + Dirty Drinking</a> <a href="https://www.instagram.com/lalovingcup/" rel="nofollow" target="_blank">Gaby's Instagram</a> <a href="https://twitter.com/lalovingcup?lang=en" rel="nofollow" target="_blank">Gaby's Twitter</a> <a href="http://www.lalovingcup.com" rel="nofollow" target="_blank">Gaby's Blog</a> Bit by a Fox Links: blog: <a href="http://bitbyafox.com/" rel="nofollow" target="_blank">http://bitbyafox.com</a> instagram: <a href="https://www.instagram.com/bitbyafox/" rel="nofollow" target="_blank">https://www.instagram.com/bitbyafox/</a> facebook: <a href="https://www.facebook.com/BitByAFox/" rel="nofollow" target="_blank">https://www.facebook.com/BitByAFox/</a> twitter: <a href="https://twitter.com/bitbyafox" rel="nofollow" target="_blank">https://twitter.com/bitbyafox</a>   music: <a href="https://www.humanworldwide.com/" rel="nofollow" target="_blank">https://www.humanworldwide.com</a>

Episode 50: Clean + Dirty Drinking with Gaby Mlynarczyk