This month we get geeky and learn about NFT cocktails and how these non-fungible tokens running on blockchain technology and are being used in all kinds of industries – including bars & spirits. Guests Tim Ward, Monkey Shoulder France Brand Ambassador, and Paul Aguilar, former flavour developer at Oslo cocktail bar Himkok, share more about what NFT’s are, how they can be applied to cocktails and spirits and what that means to both bars and the end-consumer.
Paul Aguilar is French-Mexican and moved to Norway in February 2014. He grew up in Chicago and finished university studies in Montreal. The food and beverage industry has always been part of his daily life revolving around his family business. Paul was previously the flavour developer at Oslo cocktail bar Himkok and responsible for the NFT Himkok menu launch with Maros Dzurus (Himkok), Nassim Olive (Partner at Eterna capital) and Esra Røise (artist). He is now junior marketing manager at Robert Prizelius, responsible for Gruppo Campari products. Paul is also a block chain investor and nft collector.
Tim Ward is an Englishman who’s been living and working for France for many years. As the Monkey Shoulder brand ambassador for France he organises unusual and fun events around the brand. He is immersed in NFT world and has minted several cocktails, He is not just a proponent of this technology, but actively encourages and helps those in the industry to get more involved.
Products, places and people mentioned in the NFT and Cocktails episode
Tim Ward on Twitter, Instagram
Paul Aguilar on Twitter, Instagram
Himkok Oslo cocktail bar that created an NFT cocktail menu
Cocktail of the Month: Penicillin with Smoky Monkey
60ml / 2 ounces Smoky Monkey** peated whisky
20ml / 3/4 ounce fresh lemon juice
29ml / 3/4 ounce honey-ginger syrup*
Shake with ice and then strain into rocks glass with fresh ice. Garnish with a lemon twist.
*To make honey-ginger syrup: Combine one cup of honey and one cup of water in a pan and add ½ cup of peeled ginger cut into slices. Bring to a boil and then reduce heat to simmer for 5 minutes. Let cool then move to fridge for 12 hours. Strain into bottle and discard the ginger.
**The original peated Scotch cocktail, the Penicillin, was created in 2005 by Sam Ross at Milk & Honey, New York. It quickly became a modern classic and Smokey Monkey was made for this drink. Tastes like a trip to NYC with a glass of smoking hot ginger.
Big thanks to…
Tim Ward & Paul Aguilar
World Radio Paris for editing and production
Son Little for the music we use
and YOU for tuning in, downloading and listening!
You can also find more of the best Paris cocktail talk at:
52 Martinis site or if you’d like to carry me around in your pocket, download the iOS app, Paris Cocktails.
Paris Cocktail Talk is available on iTunes, World Radio Paris, 52 Martinis or wherever you get your podcasts.
If you want to hear more from Tim Ward, check out the interview we did with him on spirits brand ambassadors for an earlier episode of Paris Cocktail Talk
As usual, we remind you to drink responsibly.
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