Pouring Stories is a Hospitality Podcast produced at the host Giambrone's home bar. The aim of our show it to give a sincere look inside the business of hospitality and entertainment. Set in Las Vegas and featuring rotating guests, who share their own personal experiences with hospitality or their contributions to their craft.
Serious and unserious topics alike for the home bar enthusiast, all the way to seasoned professionals and resort operators. There will be spirits experts, Vegas Performers, and many more.
Rustyn Vaughn Lee | Pouring Stories Season 2 Episode 11
Timestamps:
00:00 Rustyn’s Altimura Negroni
03:43 Altimura Italian Vodka
06:31 The logistics of beverage operations
08:37 Pre-Batching
10:17 Fresh Juice Cheating.
11:42 Bartending at Absinthe
13:50 Beverage creation
16:55 Covid Happened
18:15 Country Singer Rustyn
19:45 Corpse Reviver #2
21:41 Becoming A Civilian
23:45 Know where to order this
24:40 Ole Red Las Vegas
26:08 Musicians Doing Covers
31:23 George Jones
33:15 Merle Haggard
34:44 Working for Altimura
36:00 Rustyn’s story - Vodka haters
40:02 Rosalba’s Amoretti Cookies - Clarified Cocktail
41:00 Difference between distribution companies
42:55 Distributor Incentives
44:30 Flavorless & Odorless (Proof awards controversy)
47:00 Distillation 101
49:45 Rustyn’s go to Old Fashioned
50:54 Shout out Michael LaPenna
54:05 Split Base
54:18 Dashing In regard to cocktails
56:00 Brand reps do more than you know
59:00 Now people are drinking more Quality over Quantity
1:00:42 “The Sober Bartender
1:02:34 Rustyn sang “during” the super bowl
1:03:24 Tucker Saint John/Fedoras
1:05:22 Cosplay Cowboy
1:06:34 A.I. Defines Vodka
1:07:15 “I’m not the best reader, that’s why I’m a bartender
1:08:03 Bartender Vs. Server Vs Manager
1:11:00 Training the new barback
1:12:00 Opportunities bartenders get
1:16:00 The Split Base Old Fashioned Recipe
Cocktails
Rustyn’s Negroni
1 oz Altimura Italian Vodka
1 oz Campari
1 oz Cocchi Vermouth Di Torino
Big cube
Rocks glass
Orange Peel
Corpse Reviver Number 2
Recipe source https://www.liquor.com/recipes/corpse-reviver-no-2/ (https://www.liquor.com/recipes/corpse-reviver-no-2/)
Absinthe, to rinse
1 oz Bombay Sapphire
1 oz Lillet blanc
1 oz Pierre Ferand Dry Curaçao
1 oz lemon juice
Absinthe Rinse
Lemon Peel
Coupe glass
Split Base Old Fashion
Laird’s Apple Brandy
Wild Turkey 101
Liquid Alchemist Simple Syrup
Rocks glass
Big cube
Please rate and follow to help our podcast grow!
Special thank you to Rustyn for years of friendship and a hell of a singing voice!
IG - @rustynvaughn
YouTube - @rustynvaughnlee
Music available on all streaming platforms.
Created & Hosted by Michael Giambrone
Executive Producer: Angelo Cabanos
27 Sept 2026
The Business Of Craft Cocktails | Francesco Lafranconi | Pouring Stories S2 Ep10 Part 2
In part 2 of Francesco's visit we discuss the business side of hospitality. Before his role as Director of Beverage & Hospitality Culture, Francesco came to America to work at Southern Glazers Wine & Spirits, developed a state of the art classroom, and paved the way for spirit ambassadorship.
Francesco gets behind the bar to give an in depth rundown on Pisco & the Pisco Sour. He is a one of a kind talent that always leads with professionalism and a pursuit of knowledge.
I have had the privilege of learning from this man for the last 10 years and he really made me understand the humanity and artistry behind bartending.
As always, Francesco's motto is perfect for our setting... "We're not drinking, we're learning"
0:00 Coming Up On Part 2 with Francesco
00:30 Caipirinha Cocktail with recipe
2:03 Leaving Italy for America, Larry Ruvo
05:40 Southern Glazers Academy of Fine Spirits
10:00 “Whatever you do, be a good one”
13:05 The Pour Card Class…
15:00 “You need to drink the kool-aid but also
16:04 The Maestro - Salvatore Calabrese
16:35 Understanding best practices & Sharing Knowledge
20:55 “I learned a little bit, and I thought I knew it all.”
24:00 “Stimulate curiosity… with pills of knowledge”
27:31 “you don’t bartend [or cook] by mistake”
29:55 The philosophy at Carver Road Hospitality
30:35 Pisco 101 By Francesco
32:00 The Pisco Sour
36:00 “Why you laughing”
37:05 “Shake it Don’t Fake it” TAG shoutout
41:00 Is jiggering necessary or not?
42:50 Italian Vs. American - Cocktail culture
47:00 How do countries stack up?
49:00 “If you ask Francesco a question, buckle up”
50:08 The “Road” to Carver and beyond
52:55 The Spritz Bar At Carver Steak
55:10 “We’re not Drinking, We’re Learning”
Caipirinha
2.00 Cachaca (blend of multiple)
1 Whole Lime (cut into 8)
3 flat bar spoons Demerara Sugar
Garnish- none
Start by grabbing 1 whole lime. Cut in half long ways. Cut a v and remove center pith from both lime halves. Then cut into 8ths. In rocks glass - Add the limes and three flat bar spoons of Demerara and muddle thoroughly. Add Cachaca then some ice and stir while also lifting from the base. Once done mixing, top off with more ice and serve. No garnish.
Pisco Sour
2.00 Barsol Pisco
1.00 Lime juice
0.75 Simple syrup
0.75 Egg white
Garnish - Drops of angostura aromatic bitters and expressed
lime peel
Chill a cocktail coupe. In a boston shaker combine all ingredients except the bitters. Add ice and shake extremely vigorously. Strain into a chilled coupe. Express lime peel over foam top, and using dropper make a design in foam with aromatic bitters.
Please LIKE, COMMENT, & SUBSCRIBE to help our podcast grow!
Special thank you to Francesco Lafranconi for his many years of mentorship and for keeping the love for hospitality alive!Created & Hosted by Michael Giambrone Executive Producer: Angelo Cabanos
21 Sept 2026
The Art Of Craft Cocktails | Francesco Lafranconi Pouring Stories S2 Ep10
Francesco Lafranconi sits down for part 1 of a two-part conversation.
We start in the glass and end up in the work. A Negroni done with intention. Gin, vermouth, and why those bottles are never just bottles. We talk Italy. Teaching Scotch in the Highlands. Scotch vs. Bourbon, a Nevada ranch that also once to made absinthe, and the long road from gelato and espresso to the bar.
Francesco doesn’t treat bartender like a costume. He treats it like a craft with a backbone: respect, empathy, professionalism. Drop any personal drama at the door. Decide if this life is actually yours.
We get into cachaça with a Caipirinha, garnishes that should never have left the board, a free pour, and overall we have an honest conversation of the intentions behind craft bartending!Part 1 - Time stamps:00:00 Intro Teaser
00:30 The Negroni
3:10 Ford’s Gin
6:52 Vermouth
8:40 Young Francesco in Italy
10:50 Teaching Scotch at Glencoe
15:20 Bourbon
19:04 Frey Ranch Whiskey
20:57 Frey Ranch… Absinthe?
23:11 Barista… gelatoria… Bartender
26:45 What it means to truly be “A Bartender”
31:30 Bartenders - “Promoters of civilization”
Core values - Respect, empathy, professionalism!
32:18 Drop your bad day at the door.
35:30 Are you right for this career?
36:30 Caipirinha
38:30 ugly garnishes
41:00 Cacacha talk
42:00 Free pour moment
44:34 Respect for Armando Rosario
Cocktails :
Negroni
1.00 Campari
1.00 Fords Gin
1.00 Cocchi Vermouth De Torino
Garnish - Orange half moon
In Rocks glass add all ingredients, then ice, stir. Top with a bit more ice and garnish with an orange half moon in glass vertical against side of glass.
Caipirinha
2.00 Cachaca (blend of multiple)
1 Whole Lime (cut into 8)
3 flat bar spoons Demerara Sugar
Garnish- none
Start by grabbing 1 whole lime. Cut in half long ways. Cut a v and remove center pith from both lime halves. Then cut into 8ths.
In rocks glass - Add the limes and three flat bar spoons of Demerara and muddle thoroughly. Add Cachaca then some ice and stir while also lifting from the base. Once done mixing, top off with more ice and serve. No garnish.
Please LIKE, COMMENT, & SUBSCRIBE to help our podcast grow!
Special thank you to Francesco Lafranconi for his many years of mentorship and for keeping the love for hospitality alive!
Created & Hosted by Michael Giambrone
Executive Producer: Angelo Cabanos
Reach and audience
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Score snapshot 15 Sept 2025
Apple Podcasts (US)
5.0 / 5
2 ratings
Spotify
5.0 / 5
7 ratings
Podcast Authority Score: 68 / 100
A composite of feed quality, social presence, YouTube performance and engagement. Read the methodology.
Quality
90
Social presence
0
YouTube
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Engagement
32
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