Stacey Swenson's guest appearances

Stacey Swenson

Shots of History

Bartender at Large

Beyond the Plate

Michael Foley

Erick Castro

Cristie Norman

Nick Fisher

George Remus

Maggie Hoffman

Sother Teague

Ashley Erwin

Aaron Polsky

Diana Pittet

Amanda Schuster

Kenny Coleman

Justin Cross

Laura Newman

Dan Magro

OwlTail

Stacey Swenson is a 20-year veteran of the hospitality industry and one of the most sought-after bartenders on aperitivo and Italian drinking culture. After relocating to NYC from Chicago, she held notable positions including head bartender at Dante, which was #1 on the World’s Best Bar list in 2019. She was the Bar Director for Mattos Hospitality group and is currently the Bar Director for Nine Orchard Hotel. For this episode, Stacey not only schools us on aperitivos, but also shares an incredibly delicious gin-based ‘sour’ cocktail. Stacey shares some of the work she does to give back to the community, including her work with Another Round Another Rally. Enjoy this episode as we go Beyond the Drink… with Stacey Swenson. (cocktail recipe below) Bugs' Sour Makes 1 cocktail 1.5 oz gin, such as Fords Gin .5 oz orange curaçao  .75 oz fresh lemon juice 1 oz fresh carrot juice .5 oz caraway-star anise syrup* Optional: vegan foamer or egg white  METHOD: add all ingredients to shaker tin, shake well, strain over ice (if using egg white, dry shake first) GLASSWARE: rocks GARNISH: caraway-salt** half rim, mini carrot or carrot top greens   *caraway-star anise syrup:  In a saucepan add 2 tbsp caraway seeds, and roughly 4 whole star anise. Turn on high heat and toast spices until you start to smell the aromas (around 2 mins - be careful not to burn). Add one cup of sugar and one cup of water, let simmer for 10 minutes. Strain.    **caraway salt:  1 part sugar, 2 parts ground caraway to 4 parts sea salt   This episode is Presented by Fords Gin.    Check out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com   Follow Beyond the Plate on Facebook and Twitter  Follow Kappy on Instagram and Twitter

Stacey Swenson is a 20-year veteran of the hospitality industry and one of the most sought-after bartenders on aperitivo and Italian drinking culture. After relocating to NYC from Chicago, she held notable positions including head bartender at Dante, which was #1 on the World’s Best Bar list in 2019. She was the Bar Director for Mattos Hospitality group and is currently the Bar Director for Nine Orchard Hotel. For this episode, Stacey not only schools us on aperitivos, but also shares an incredibly delicious gin-based ‘sour’ cocktail. Stacey shares some of the work she does to give back to the community, including her work with <a href="https://anotherroundanotherrally.org/" rel="noopener noreferrer nofollow" target="_blank">Another Round Another Rally</a>. Enjoy this episode as we go Beyond the Drink… with <a href="https://www.instagram.com/steakbonestacey/?hl=en" rel="noopener noreferrer nofollow" target="_blank">Stacey Swenson</a>. (cocktail recipe below) Bugs' Sour Makes 1 cocktail 1.5 oz gin, such as Fords Gin .5 oz orange curaçao  .75 oz fresh lemon juice 1 oz fresh carrot juice .5 oz caraway-star anise syrup* Optional: vegan foamer or egg white  METHOD: add all ingredients to shaker tin, shake well, strain over ice (if using egg white, dry shake first) GLASSWARE: rocks GARNISH: caraway-salt** half rim, mini carrot or carrot top greens *caraway-star anise syrup:  In a saucepan add 2 tbsp caraway seeds, and roughly 4 whole star anise. Turn on high heat and toast spices until you start to smell the aromas (around 2 mins - be careful not to burn). Add one cup of sugar and one cup of water, let simmer for 10 minutes. Strain.  **caraway salt:  1 part sugar, 2 parts ground caraway to 4 parts sea salt This episode is Presented by <a href="https://www.fordsgin.com/" rel="noopener noreferrer nofollow" target="_blank">Fords Gin</a>.   Check out our #BtPlatepodcast Merch at <a href="http://www.beyondtheplatemerch.com" rel="noopener noreferrer nofollow" target="_blank">www.BeyondthePlateMerch.com</a> Follow Beyond the Plate on <a href="https://www.facebook.com/beyondtheplatepodcast" rel="noopener noreferrer nofollow" target="_blank">Facebook</a> and <a href="https://twitter.com/btplatepodcast?lang=en" rel="noopener noreferrer nofollow" target="_blank">Twitter</a> Follow Kappy on <a href="https://www.instagram.com/onkappysplate/?hl=en" rel="noopener noreferrer nofollow" target="_blank">Instagram</a> and <a href="https://twitter.com/onkappysplate?lang=en" rel="noopener noreferrer nofollow" target="_blank">Twitter</a>

Beyond the Drink: Stacey Swenson’s Bugs’ Sour (S8/Ep.17)

On this episode I’m joined by Stacey Swenson of Dante at Genuine.   Stacey’s Instagram: @steakbonestacey Dante’s at Genuine Website: http://www.dante-nyc.com/ Shots of History Instagram: @shotsofhistorypodcast Shots of History Website: http://shotsofhistory.com/

On this episode I’m joined by Stacey Swenson of Dante at Genuine. Stacey’s Instagram: <a href="https://www.instagram.com/steakbonestacey/" rel="nofollow" target="_blank">@steakbonestacey</a> Dante’s at Genuine Website: <a href="http://www.dante-nyc.com/" rel="nofollow" target="_blank">http://www.dante-nyc.com/</a> Shots of History Instagram: <a href="https://www.instagram.com/shotsofhistorypodcast/" rel="nofollow" target="_blank">@shotsofhistorypodcast</a> Shots of History Website: <a href="http://shotsofhistory.com/" rel="nofollow" target="_blank">http://shotsofhistory.com/</a>

Shot #66 - Stacey Swenson