Karen Kenney is a Global Supply Chain, Logistics and Trade Compliance Advisor and the Founder and President of K2 Trade Solutions, LLC, a global trade management advisory firm that assists companies in optimizing their supply chains to save time, money, and reduce risk. Karen also serves as a Senior Global Supply Chain Advisor at CT Strategies. Also in this episode, Andrew shares the close bond he and his family have with the Hot Toddy.

Ingredients

• Spirit: 1.5 oz bourbon, whiskey, or brandy
• Sweetener: 1 tbsp honey (adjust to taste)
• Citrus: 2 tsp fresh lemon juice, plus a slice for garnish
• Water: 3/4 cup hot water (just off a boil or around 140°F–150°F)
• Garnish: Cinnamon stick, star anise, or a lemon wheel studded with whole cloves

Instructions

• Warm the mug: Fill an 8-ounce mug with hot water for 5 minutes to temper the glass, then pour it out.
• Combine base: Add the lemon juice, honey, and whiskey to the warm mug.
• Add hot water: Pour in the hot water and stir thoroughly until the honey completely dissolves.
• Garnish: Top with a cinnamon stick, star anise, or a clove-studded lemon slice, and serve immediately.

Allen Gina serves as President of CT Strategies, a leading Customs and Border Management consulting firm that delivers strategic, forward‑leaning guidance to clients navigating border security and supply chain challenges in the U.S. and across the globe.

Before founding CT Strategies, Mr. Gina held the role of Assistant Commissioner for International Trade at U.S. Customs and Border Protection (CBP). In that position, he led a workforce of more than 1,000 employees, managed a budget exceeding $300 million, and spearheaded the most ambitious trade‑transformation initiative in CBP’s history.

In this episode, Andrew made it a point to give Al his flowers, recognizing both his leadership legacy and the “secret sauce” behind his management style. And, as a devoted iced‑tea drinker, Al even inspired the featured cocktail: “It’s 5 O’Clock Somewhere Peach Iced Tea.”

Ingredients

· 1.5 oz Maker’s Mark Bourbon

· 2 oz fresh‑brewed black tea (chilled)

· 0.5 oz peach liqueur (such as Schnapps)

· 1.5 oz peach nectar

· 0.5 oz mint simple syrup

· Fresh mint sprig and peach slice for garnish

Instructions
Fill a cocktail shaker with ice. Add the bourbon, black tea, peach liqueur, peach nectar, and mint syrup. Shake vigorously until well chilled. Strain into a glass filled with fresh ice. Garnish with a mint sprig and a slice of fresh peach.

John Leonard’s 34‑year career with U.S. Customs and Border Protection (CBP) and the U.S. Customs Service culminated in his role as Deputy Executive Assistant Commissioner for the Office of Trade at CBP Headquarters in Washington, DC. In this episode, John looks back on that journey reflecting on the broad portfolio of trade enforcement, security, and facilitation he led, and sharing how those experiences ultimately carried him to the opposite side of the globe, where he continues tackling many of the same challenges from the private‑sector perspective. And for a second time, our guest took over the cocktail segment, this time introducing us to the Soju Bomb. Known in Korea as somaek (a blend of soju and maekju, or beer) or poktanju, it’s a popular Korean beer cocktail created by dropping a shot of soju into a glass of beer. The classic “golden ratio” three parts soju to seven parts beer which produces a smooth, effervescent drink that softens the beer’s bitterness while mellowing the sharp edge of the spirit.