Making Miracles On Spring Mountain | Anthony Jamison | Pouring Stories S2 Ep12

When you’re a driven person with a goal and you’re willing to do every job in the building, you really don’t let anything bother you.Anthony Jamison embodies that. In this no-holds-barred conversation, the co-owner of The Sand Dollar and La Casa De Juliette in Las Vegas gets personal. His obvious love for his two children and wife is the fuel behind his unrelenting work ethic.He’s built a cult following at The Sand Dollar by leaning into what people actually want… Quality drinks and food at an affordable price, good vibes, and rock & roll. He also put the chef hat back on to run the kitchen at La Casa De Juliette, which he opened in Northwest Las Vegas.What he really wants to talk about, though, is the hospitality industry.Timestamps00:00 Alpine Triple Oak -  @MDillonL91  Subscriber Shoutout03:07 Jack Daniels haters06:32 The Haunting On Spring Mountain07:52 What motivates you11:27 Making A Miracle Happen14:44 Hire well or fire fast18:40 Seasonal work20:00 Different mentor to different people24:35 Giambrone’s Family26:08 JMO’s first car27:40 Music while you work29:51 JMO Loves Caffeine32:12 Chef or Drill instructor34:58 Trendsetting/Pop Ups39:10 Coconut Butt Lotion/JMO Daiquiri41:16 Pacific Edge Shout-out45:00 Crowd pleasing sugary drinks47:00 Jamison daiquiri Recipe48:20 Why DownTown Dollar Closed50:20 Straight forward or an a**hole53:00 “F Your Bad Day”54:50 Kids don’t belong in a restaurant 59:13 Finding Talent1:02:15 Rinky Dink Concepts1:04:53 You’re paying for a lot more than ingredients1:07:30 Bruichladdich1:12:00 “I never had to barback”1:14:00 103 year old Bartender1:17:18 Pineapple Negroni And Bryan Pierzga1:20:07 Pétanque1:23:44 Skills gained from hospitality1:27:17 Why the Sheriffs card exists1:31:36 Shady practices1:33:15 JMO Daiquiri round 21:34:37 What makes a good barback?1:36:51 Tips Practices and Laws1:44:54 “I’m never wrong, but you’re an a**hole”1:46:00 Cooks incomes1:50:05 Fist Fighting in NYRecipe'sPineapple Rum Negroni1.00 oz Planteray Pineapple Stiggins1.00 oz Campari1.00 oz Dolin RougeIn mixing glass, combine all ingredients, add ice, stir. Strain over large cube, Garnish with expressed orange peel or dehydrated pineapple JMO Daiquiri (Coconut Butt Lotion)1.50 oz Planteray 5 year rum0.50 oz Coconut Liqueur (Kalani Coco)0.50 oz Coco Lopez0.50 oz Simple syrup1.00 oz Lime juiceIn a shaker tin, combine all ingredients, add ice, shake. Double strain into a coupe glass. Garnish with a dehydrated lime wheelPlease LIKE, COMMENT, & SUBSCRIBE to help our podcast grow!Special thank you to my amazing friend Anthony Jamison for giving Las Vegas industry a proper lair, an amazing restaurant, and a willingness to share your experience! Created & Hosted by Michael Giambrone Executive Producer: Angelo Cabanos

Country singer and former bartender Rustyn Vaughn Lee joins Pouring Stories to talk about his path from making cocktails to performing on stage. We make an Altamura Negroni and get into the realities of beverage operations, the need for pre-batching, bartending at Absinthe with all it's unique challenges. Rustyn gets into the country singer life and performing at Ole Red Las Vegas. Finally we define vodka and it's production while we try to understand why some people still hate vodka.Timestamps:00:00 Rustyn’s Altamura Negroni03:43 Altamura Italian Vodka 06:31 The logistics of beverage operations08:37 Pre-Batching 10:17 Fresh Juice Cheating.11:42 Bartending at Absinthe13:50 Beverage creation16:55 Covid Happened18:15 Country Singer Rustyn19:45 Corpse Reviver #2 21:41 Becoming A Civilian 23:45 Know where to order this24:40 Ole Red Las Vegas26:08 Musicians Doing Covers31:23 George Jones 33:15 Merle Haggard34:44 Working for Altamura 36:00 Rustyn’s story - Vodka haters40:02 Rosalba’s Amoretti Cookies - Clarified Cocktail41:00 Difference between distribution companies 42:55 Distributor Incentives44:30 Flavorless & Odorless (Proof awards controversy) 47:00 Distillation 10149:45 Rustyn’s go to Old Fashioned50:54 Shout out Michael LaPenna 54:05 Split Base54:18 Dashing In regard to cocktails56:00 Brand reps do more than you know59:00 Now people are drinking more Quality over Quantity1:00:42 “The Sober Bartender1:02:34 Rustyn sang “during” the super bowl1:03:24 Tucker Saint John/Fedoras1:05:22 Cosplay Cowboy 1:06:34 Defining Vodka 1:08:03 Bartender Vs. Server Vs Manager1:11:00 Training the new barback 1:12:00 Opportunities bartenders get1:16:00 The Split Base Old Fashioned RecipeCocktails Rustyn’s Negroni1 oz Altimura Italian Vodka1 oz Campari1 oz Cocchi Vermouth Di TorinoBig cubeRocks glass, Orange PeelIn a mixing glass combine all ingredients, add ice, and stir. strain into rocks glass over big cube. Express and garnish with an orange peel.Corpse Reviver Number 21 oz Bombay Sapphire1 oz Lillet blanc1 oz Pierre Ferand Dry Curaçao 1 oz lemon juiceAbsinthe RinseLemon PeelCoupe glassIn a shaker tin, combine all ingredients except absinthe. Add ice and shake. Double strain into a coupe glass and garnish with a cherry.Split Base Old Fashion1 oz Laird’s Apple Brandy1 oz Wild Turkey 101.25 oz Liquid Alchemist Simple Syrup3 dash Angostura Aromatic 2 dash Angostura orange Rocks glassBig cubeOrange Peel & Luxardo CherryIn mixing glass combine all ingredients, add ice and stir. Strain into rocks glass over big cube. Express and garnish with orange peel and a picked cherry.Please LIKE, COMMENT, & SUBSCRIBE to help our podcast grow!Special thank you to Rustyn for years of friendship and a hell of a singing voice!Rustyn's music is available on all streaming platforms.Created & Hosted by Michael Giambrone Executive Producer: Angelo Cabanos

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 Francesco00:30 Caipirinha Cocktail with recipe 2:03 Leaving Italy for America, Larry Ruvo05:40 Southern Glazers Academy of Fine Spirits10:00 “Whatever you do, be a good one”13:05 The Pour Card Class…15:00 “You need to drink the kool-aid but also16:04 The Maestro - Salvatore Calabrese16:35 Understanding best practices & Sharing Knowledge20:55 “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 Hospitality30:35 Pisco 101 By Francesco 32:00 The Pisco Sour36:00 “Why you laughing”37:05 “Shake it Don’t Fake it” TAG shoutout41:00 Is jiggering necessary or not?42:50 Italian Vs. American - Cocktail culture47:00 How do countries stack up?49:00 “If you ask Francesco a question, buckle up”50:08 The “Road” to Carver and beyond52:55 The Spritz Bar At Carver Steak55:10 “We’re not Drinking, We’re Learning” Caipirinha2.00 Cachaca (blend of multiple)1 Whole Lime (cut into 8)3 flat bar spoons Demerara SugarGarnish- noneStart 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 Sour2.00 Barsol Pisco1.00 Lime juice0.75 Simple syrup0.75 Egg whiteGarnish - Drops of angostura aromatic bitters and expressedlime peelChill 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

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 Teaser00:30 The Negroni3:10 Ford’s Gin6:52 Vermouth8:40 Young Francesco in Italy 10:50 Teaching Scotch at Glencoe15:20 Bourbon 19:04 Frey Ranch Whiskey20:57 Frey Ranch… Absinthe? 23:11 Barista… gelatoria… Bartender26:45 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 Caipirinha38:30 ugly garnishes41:00 Cacacha talk 42:00 Free pour moment 44:34 Respect for Armando RosarioCocktails : Negroni 1.00 Campari1.00 Fords Gin1.00 Cocchi Vermouth De TorinoGarnish - Orange half moonIn 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.Caipirinha2.00 Cachaca (blend of multiple)1 Whole Lime (cut into 8)3 flat bar spoons Demerara SugarGarnish- noneStart 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

Tony Abou-Ganim sits down for one of the most grounded conversations we’ve had on the show.We talked about the wrong way to make a Negroni, the Helen David Relief Fund, the "Red Jackets", the Brass Rail, what it means to be called an icon, mixologist fatigue, and the difference between performing hospitality and actually living it.This episode is less about techniques and more about responsibility to the guest, to the craft, and to the people who came before you.Tony’s Negroni and the Cable Car and the Pisco Punch recipes are in the description.00:00 Intro Teaser00:34 The wrong way to make a Negroni?04:29 Negroni Week!07:06 Helen David Relief Fund09:55 Bike Ride!10:15 The Red Jacket/USBG12:50 “Servers work hard too”13:49 Helen David & The Brass Rail18:00 Tony The Thespian 21:53 Modern Mixologist Tools23:55 TIN on tin or GLASS on tin25:25 Being an ICON28:42 The Cable Car - Brandy Crusta rif31:11 Gary Reagan, New Orleans Sour?32:41 Rainbow Room, Dale Degroff34:34 Esoteric cocktails… Doing too much.36:00 Hospitality, Effort, & Knowing your audience.39:17 “Don’t Forget What got us here!”40:20 Vodka Distilled41:53 Mixologist Fatigue  44:20 "The Soul Of Hospitality"47:13 “I can Teach you to make a great negroni”47:47 Vodka neat… or from the freezer48:43 Alpine Distilling, Blending Gin with Sarah51:22 Coke & sprite is NOT ginger ale53:00 Impacting guests, Bellagio & Bellinis57:44 Pisco, Sours, Egg white aroma1:00:28 Tony makes the Pisco Punch1:00:37 G makes a mic mistake…1:05:30 End of mic problems!1:05:36 G’s Son has 21st Bday1:07:22 “Free Pouring Son Of A G*N”1:08:17 Tony’s next book. Drinking With Friends: Cocktail’s From The Brass Rail 01:10:25 Hospitality in every industry!Tony’s Negroni1 oz Campari1 oz Bulldog Gin1oz Cinzano 1757 Vermouth Di Torino RossoIn a mixing glass combine all ingredients, add ice, & stir. Strain into rocks glass over a large Cube. Express and Garnish with Orange PeelThe Cable Car (Created by Tony Abou-Ganim)1.50 oz Captain Morgan spiced rum0.75 oz Pierre Ferrand dry curaçao1.00 oz fresh lemon juice0.50 oz simple syrupGarnish: orange spiral & Cinnamon sugar rimmed coupe glassIn shaker tin add all ingredients plus ice, shake and double strain into cinnamon sugar rimmed coupe glass and garnish with orange peel spiralCinnamon sugar proportions : 1/4 teaspoon ground cinnamon1/4 cup sugarThis Pisco Punch2.00 oz Torontel Pisco0.75 oz Lemon Juice0.75 oz Liber & Co.  Pineapple gum syrup0.75 oz Pineapple JuiceGarnish - Pineapple leaf or half circleFree pour (like Tony) all the ingredients in a mixing tin, add ice, and shake. Strain into Rocks glass full of ice or over a big cube. Garnish with Pineapple leaf.Special thank you to Tony Abou-Ganim for his enormous contributions to the craft of bartending and for sharing your love for true hospitality with Pouring Stories and the world!  ⁠themodernmixologist.com⁠Created & Hosted by Michael Giambrone  Executive Producer: Angelo Cabanos

Christian Cepero returns to Pouring Stories to chat about the Cuba Libre being a paradoxical cocktail, working with Weber Ranch 100% Agave Vodka and the many hidden challenges of switching from Bartending to Representing a brand! He’s still involved in the cigar world as well with his collaboration with Triple Crown Cigar. Get the details on all this and more with season 2 episode 8’s Return Of Cuban Papi! Please like and subscribe, if you want to see the channel grow! We’re always looking for feedback in the comments section! Topics:00:00 Intro Teaser00:30 Cuba Libre - The Impossible Cocktail!06:35 Triple Crown8:00 “Opening a bar is rough”11:05 Cigar Lounges15:05 Non-Alcoholic Option18:25 Zebra Striping21:21 “The Dump Sink” 22:06 The Vesper “Ian Fleming, F*** that guy”25:20 Martini Standards At Bars31:05 Evolution of Craft Cocktails32:17 Bare minimum effort bartenders37:35 Weber Ranch 100% Agave Vodka42:42 “No Soliciting!” Sales Reps44:29 "you goin’ to explode that sheekin!” 😂Best quote ever!48:50 Pulque 51:26 Christian on “The Mojito”54:21 Spritz Event at Carver Steak56:11 Crafting The Perfect Mojito58:14 Taking Pride in What You Do!1:04:15 Gullible Giambrone… Smirnoff Iced Again!1:05:00 Kenny Jordan Shoutout! 1:08:00 The Grind of Liquor Sales1:11:04 Never have a Cigar or S*x again?Cocktails:Cuba Libre 2.00 Bacardi Superior4.00 Coca-Cola Must have lime wedge or splash of lime juice! Combine ingredients in collins glass over 100% ice. Stir to incorporate. Garish with lime wheel. The Vesper2.00 Bombay Sapphire Gin1.00 Weber Ranch Vodka0.50 Cocchi AmericanoIn a mixing glass combine all ingredients, stir, and strain into a chilled coupe glass. Garnish - Lemon Peel.Christian’s Mojito2.00 Bacardi rum0.75 Lime Juice0.75 simple syrup 2.00 club sodaHand full of mint Press the mint in the glass with lime and syrup, then add rum and soda water, add half ice and stir. Then add the rest of the ice and top off if necessary. Garnish - mint sprig and lime wheel. Special Thank You to Christian Cepero!Created & Hosted By: Michael GiambroneExecutive Producer: Angelo Cabanos

 They went from being the “New Clubhouse” for the Las Vegas industry… to closed overnight.Constantin Alexander could only watch as the explosive Piero’s controversy took down everything he and his partner had built with Bramare and Table 34.00:00 intro Teaser PSP S2Ep700:35 Jack & Diet03:32 G’s First Drink In A Bar06:00 Bougie Bars Too Good For Basics07:52 Brands Controlling Bars 10:00 Knowing what people are asking for at your venue. 12:00 Dante’s Infante - Another Hendricks14:39 Hakkasan putting Constantin on the map19:08 Everybody’s Covid was different22:29 Business Falls through. How he met Evan 25:33 Table 3427:33 Mezcal Hemingway Daiquiri 31:40 El Solencio Mezcal35:00 Kitchen Nightmares - Table 3441:46 Bramare42:00 Public Service Announcement!45:53 A BAR with a restaurant attached49:00 beating around the bush50:15 LEV Group50:40 Evan “life on the line”51:28 Basilico53:30 Opening A restaurant in July55:30 joe pereira said it best “New clubhouse” 56:10 Bramàre closing “70k”1:00:24 Toki Highball Machine1:01:06 Constantin Quote1:03:00 falling forward. Life works out. 1:06:05 Constantin’s possible future1:09:12 Bankruptcy.1:10:00 25 grand in a parking lot 1:11:00 "What I miss most." 1:12:20 Orphan Barrel - Rhetoric 1:15:00 Bramare after hours 1:17:00 THE GAME 1:33:45 "Where’s my table" Constantin book1:35:00 final words on BramareAnd We’re out!Mezcal Daiquiri 2.00 El Silencio Joven Mezcal0.50 Luxardo0.50 Grapefruit Juice0.75 Lime JuiceIn hindsight, I would have preferred:2.00 mezcal1.00 grapefruit0.50 lime0.25 maraschino0.25 simple

Katie Kush sits down with Giambrone for a candid, fun, and eye-opening conversation on Pouring Stories Season 2 Episode 5.The adult film star shares her real experiences in the industry, from her favorite gonzo-style scenes and surprising least favorite moments (including VR) to the unique chemistry that makes or breaks a shoot. Katie opens up about relationships, industry judgments, weird directors, OnlyFans impact, and what life is really like in front of the camera.Along the way, we dive into her personal hobbies like junk journaling, awkward fetishes (yes, including horror-themed), psychology in adult film, and why she never watches her own work. This episode blends mixology, honest storytelling, and plenty of laughs - including her unforgettable “I can find the gutter!” moment.We also mix up some delicious tequila cocktails including a Tequila Mule & a Margarita. If you enjoy real conversations with fascinating people paired with great cocktails, this one delivers.⏰ Timestamps:00:00 Katie Kush Intro Teaser00:25 Katie’s First Scene02:40 Jalisco Tequila Mule09:57 Copper Mug & Glassware12:47 Least Favorite Scene… VR13:25 Pillow Princess14:33 Favorite Scene… Gonzo15:25 Chemistry Between Actors16:59 The Reality of Adult Film Shoots18:25 Weird Directors21:52 Relationships as a Performer25:05 Judgments from Others26:03 “I can find the gutter!” 😂26:40 OnlyFans Impact28:36 Pour Decisions: Meeting Katie Kush30:53 Why Porn Sets Are Sober Environments32:42 Cocktail Riffs on Classics34:09 Cocktail Competitions36:00 Basic B*tch Cocktails38:25 Katie’s Hobbies Outside Work41:00 Junk Journaling44:34 Margaritas47:15 Katie’s Feet Bartending50:25 Awkward Fetishes: Horror p*rn55:05 Psychology of the Industry58:28 Katie Doesn’t Watch Her Own Films59:45 Katie’s Dream lay1:01:20 P*rn Mt. RushmoreJalisco (Tequila) Mule​00 Sieta Leguas Blanco Tequila​50 Fresh Lime Juice3-4oz San Benedetto Ginger beerBuild in glass and stir.Garnish with any combination of candied ginger, lime wheel, & mintMargarita​00 oz Siete Leguas Reposado​50 oz Pierre Ferrand Orange curaçao ​75 Fresh Lime Juice​50 agave syrup Add all ingredients in mixing tin, add ice, shake, strain into salt/tajin rimmed rocks glass. Garnish with a lime wheelSpecial thank you to Katie Kush for her honesty, energy, and willingness to share real stories.Created & Hosted by Michael Giambrone Executive Producer: Angelo Cabanos#KatieKush #PouringStories

J.R. Starkus joins us at the Pouring Stories bar for a masterclass in hospitality, bar management, and opening successful venues. A true legend in Las Vegas for decades, J.R. went from leading mixologist to the face of Southern Glazer’s Wine & Spirits. He’s mentored countless industry professionals and continues to set the standard for what a career in beverage and hospitality can look like.This episode delivers an honest, intelligent breakdown of what bars get right and wrong - and why integrity should always come first.00:00 J.R. Starkus Intro Teaser00:25 Nickel, Dime, Quarter.02:15 Director Of Business Development For New Accounts03:40 Southern Glazers Beverage Company06:28 RX Boiler Room built for J.R.07:54 Rookie Move09:20 The Pain Killer09:45 The Soggy Dollar Bar11:47 J.R.’s Integrity 15:37 Expectations & Mise En Place 20:47 Opening bars… Initial plan vs reality27:08 Cocktails trends - The Espresso Martini29:26 Mental tricks on menus31:07 Cognac - (Remy Martin)34:39 Las Vegas not respected36:55 I know it probably doesn’t work like that.36:05 The Arts District 38:04 Sidecar - Dry Curaçao’s crucial role42:07 Cognac - Most underrated spirit43:10 J.R. Makes Drinks45:14 Patron Cristalino - Margarita47:33 Barrel Aged Spirits52:05 Weber Ranch Vodka54:30 “Gluten Free” spirits57:03 Bars have evolved 59:38 Collecting Mentors1:01:13 The Costs and Rewards of a career in “Beverage”Special Thanks to J.R. Starkus for years of mentorship and being a leader in the Las Vegas and global beverage industry. Pusser’s Painkiller Recipe:Ingredients:2 oz Pusser’s Rum4 oz Pineapple Juice1 oz Orange Juice1 oz Cream of CoconutFresh grated nutmeg (for garnish)Build:Shake all ingredients with ice. Pour into a tall glass filled with ice. Top with freshly grated nutmeg.Recipes:The Side Car1.50oz Remy Martin VSOP1.00oz Pierre Ferrand Dry Curaçao0.75oz Fresh Lemon JuiceGarnish half sugar rimmed coupe glass & Lemon Peel.Build:Add all ingredients into a shaker tin, add ice, shake vigorously, and double strain into a Half sugar rimmed coupe glass. Garnish with expressed lemon peel.

During the end of season 1, production went off the rails and Pouring Stories had to go a new direction with our editing. This was this final episode of our first season. It was an amazing episode that deserved more attention. Despite the production issues I wanted to share it with the world. Joe and Jen are incredible people and I am thrilled to share their perspective with my audience! 00:00 Intro teaser 00:38 Joe Arakawa intro Cynar Southside 2:40 Worlds Best 10:37 Spirit & Seoul 14:30 USBG 17:55 Not Just a bartender 18:58 Jen’s official intro LPM 19:35 Craft Bartender’s incomes 22:50 “Deckered" It’s been rough 23:46 Consistency 27:00 Jen’s Cocktail Kuramoto Ice 28:00 Shaved Ice29:29 Shochu vs. Soju vs Baijiu 35:00 Highball History 41:20 FRESH ORIGINS 45:30 Buzz Button 46:30 Verbena at Cosmo - Lorena Mercer47:54 Biju - Ming River 53.20 Cultures Bartenders 1:06:00 Horse Radish 1:13:20 A special riff on a Vesper 1:20:00 Batch Programs 1:29:00 Brick and Mortar 1:34:33 Outro Fernet Birria Consume Special thanks to Spirit & Seoul (Joe & Jen) for their years of friendship and patience! Created and Hosted by Michael GiambroneEdited by Kyler Fleming