From culinary classrooms to cocktail culture, Sother Teague has built one of the most distinctive bars in the world... Amor y Amargo in New York’s East Village by doing what few dared: saying no to juice, sugar and shakers, and saying yes to bitter, spirit-forward drinks built on precision and hospitality.

In this episode, Damian sits down with the bartender, author and educator to talk about how a career that began in kitchens shaped his approach behind the bar, why “bitterness is the grown-up flavour,” and how a 240-square-foot pop-up turned into a global benchmark for flavour integrity and service culture.

• How Sother’s culinary discipline and mise en place mindset shaped his bar craft.
• The story of Amor y Amargo’s accidental beginnings — and why it still hasn’t stopped “popping” 14 years later.
• Building a bar around limitations and flavour focus: no fruit, no shakers, no syrups — only spirits, fortified wines and bitters.
• Turning “no” into “yes, but…” — educating guests through experience.
• The manifesto every team member receives: a two-way promise of mentorship, standards and care.
• Why true hospitality is about feelings, not transactions.
• New ventures: SAUCED, Sother’s upcoming podcast blending food, booze and creative friendship.

• “We sell hospitality — everything else comes with it for free.”
• The first 10 seconds at the bar are everything: eye contact, a menu, and a glass of water.
• Great bartending starts with knowing your ingredients like a chef knows flavour.
• Limitation can be a creative superpower.
• Hospitality isn’t service — it’s making people feel welcome, comfortable, and cared for.

• Follow Sother Teague → @CreativeDrunk
• Amor y Amargo — amoryamargo.com
• SAUCED Podcast → Check out the Kickstarter now live
• I’m Just Here for the Drinks – Sother Teague’s essential book on spirits and flavour

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