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.

Milica Dragojevic Vendimiatti is a project and program manager for trade policy and facilitation, economic development, and stakeholder engagement. In this episode, Milica shares her story of embracing career and life changes and her experience and views on the dynamic global capacity building efforts. Milica also highjacked the cocktails portion of the show by introducing her favorite regional spirit, Rakija (a strong, clear fruit brandy popular in the Balkans, made from fermented fruits like plumbs, grapes, or apricots).

Andrew and Shawn are joined by Dave Burnell, who shares how he went from a professional tennis player to working at TSA. They cover everything from trusted trader programs to Dave’s current environmental conservancy work to how he beat Rush in the Battle of the Bands.

---

Avocado Margarita

· 2 oz Silver Tequila

· 2 oz Reposado Tequila

· 2 oz Agave Syrup

· 1/2 oz Fresh Lemon Juice

· 1/2 oz Fresh Lime Juice

· 3/4 oz Coconut Milk

· 1 oz Triple Sec

· 1/2 Avocado (Diced)

Combine all ingredients into a blender.

Add 2 handfuls of ice and blend for 30 seconds.

Pour into Martini Glass (or other glass of your choice)

Andrew and Shawn are joined by former NFL player Ade Jimoh to explore his journey from professional football to building a successful career in the business world. Ade shares insights into life in the NFL, and how mindset and work ethic can fuel success across very different careers. The group also reflects on fitness, personal growth, and the changes that come with time.

---

Paloma

• Kosher salt

• 1 lime wedge

• 2 oz grapefruit juice

• 2 oz tequila

• ½ oz agave simple syrup

• juice of ½ lime

• 2 oz club soda

• 1 grapefruit wedge

Rim a Collins glass with lime wedge and salt.

Fill prepared glass with ice. Add grapefruit juice, tequila, simple syrup, lime juice, and a pinch of salt.

Top off with club soda and gently stir. Garnish with grapefruit wedge.

Shawn and Andrew are joined by Michael Ford, a trade compliance expert with over 40 years of operational experience in all phases of export and import transportation and logistics.

Recorded shortly after the U.S. Supreme Court ruling that the President does not have the authority to impose tariffs using the International Emergency Economic Power Act (IEEPA), this episode covers the fallout from the ruling, why SMEs should be prioritized, and the importance of collaboration between Customs and the trade community.

---

The Gilda

• 2 oz Tequila
• 1 oz Pineapple Juice
• 0.5 oz Lime Juice
• 0.5 oz Cinnamon Syrup

Add all ingredients to a shaker with ice. Shake vigorously until chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel.

Shawn and Andrew are joined by Glyn Hughes, Director General of TIACA, to discuss the latest trends in air cargo, global trade, and supply chain resilience.

With over 44 years of experience, Glyn shares insights on the challenges facing the air cargo industry, the critical role of air cargo in global supply chains, and how industry associations use fact-based advocacy to shape policy and support growth.

Plus: a Godfather impression and a shoutout to Shawn’s Air Cargo Strong rap: https://youtu.be/JBRtsc-p_Zw?si=CTK3Xw5p63UaGyiF