Episode Details

Why This Episode Matters

• Eamon Rockey has worked at the highest levels of restaurant service, cocktail culture, beverage education, and spirits production, giving him a rare view across the industry.
• The conversation looks at how fine-dining standards, bar technique, and product development intersect in the real world.
• Mark, Francis, and Eamon dig into the difference between useful innovation and performative cocktail prep.
• The episode also explores what happens when hospitality people move into sales and brand-building.

The Banter 

Mark Pascal and Francis Schott open the show with stories: one that makes carrying bitters in your bowling bag seem entirely reasonable, and a highly sophisticated scam that nearly got $1,500.

The Conversation

 Eamon Rockey talks about his path from Eleven Madison Park to Betony, where he helped build one of New York’s standout fine-dining rooms and developed the clarified milk punch that influenced cocktail world. Rockey reflects on restaurant service, beverage instruction, and the evolution of Rockey’s Botanical Liqueur.

Time Stamps

• 0:00 – Opening banter: a failed cocktail and a near-miss scam
• 8:40 – Eamon Rockey joins
• 12:30 – Betony: origin, success and closing
• 18:30 – Clarified milk punch and Rockey’s role in bringing it back
• 24:00 – Cocktail culture: when technique stops helping the drink
• 32:00 – Teaching at ICE
• 36:40 – Different types of sales and skills required
• 46:45 – Rockey’s Milk Punch to Rockey’s Botanical Liqueur & where to find it
• 54:00 –  Mark and Francis discuss teaching at ICE in March 2020 

Guest Bio Eamon Rockey is a hospitality professional, beverage educator, and spirits entrepreneur whose career includes roles at Eleven Madison Park and Betony. He launched Rockey’s Botanical Liqueur, a spirits brand rooted in his long-standing work with clarified milk punch.

Info 

Rockey’s Botanical Liqueur rockeysliquer.com

How to Make Milk Punch https://youtu.be/BwlwFNyMqo0?si=zA33suspiHmapn7S

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