Episodes

4d ago

What began as a weekly pop-up inside the now-shuttered Fort Defiance slowly evolved into one of Brooklyn’s most imaginative cocktail destinations. The Sunken Harbor Club charted its own unlikely course—thanks in part to a shortage of decent drinks near the Downtown Brooklyn courthouses (yes, really), and the sudden availability of one of New York’s most visionary bartenders. Adam sits down with St. John Frizell, Ben Schneider, and Garret Richard to unpack the twists of fate, creative risks, and behind-the-scenes hustle that turned a temporary idea into one of the most exciting bars in New York and beyond. Follow us: https://www.instagram.com/buildoutpodcast Sunken Harbor Club: https://www.instagram.com/sunkenharborclubnyc Garret Richard: https://www.instagram.com/garretjrichard St. John Frizell: https://www.instagram.com/stjohnfrizell Ben Schneider: https://www.instagram.com/benisclovis VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Dec 10

Ask most drinks writers to name their favorite New York City bar, and chances are you’ll hear the same answer: The Long Island Bar. But the story of how Toby Cecchini and Joel Tompkins finally opened this now-iconic spot is far more complicated than its easygoing vibe suggests—complete with notes slipped under doors, late-night window peeking, and a perfectly timed chance encounter. Adam sits down with Toby and Joel to unpack how this beloved Brooklyn bar almost never happened, and what gives it its enduring magic. Follow us: https://www.instagram.com/buildoutpodcast Long Island Bar: https://www.instagram.com/longislandbar VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Dec 3

In 2011, industry veterans Joshua Boissy and Krystof Zizka quietly opened Maison Premiere on a then-sleepy stretch of Bedford Avenue—far from the bustling hotspot it would later become. The bar didn’t stay quiet for long. Its immersive, transportive design and exceptional cocktails quickly drew crowds and set a new standard for New York hospitality. Adam sits down with Joshua to unpack the near-miss funding that almost kept the bar from opening, the rapid rise that followed, and where the Maison Premiere brand is headed next. Follow us: https://www.instagram.com/buildoutpodcast Maison Premiere: https://www.instagram.com/maisonpremiere VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Nov 26

In 2013, two celebrated bartenders from Belfast arrived in New York with a single goal: to open the world’s best bar, proudly rooted in Irish heritage. Adam sits down with co-founder Jack McGarry to unpack how they made that vision a reality—and where this now-iconic brand is headed next. Follow us: https://www.instagram.com/buildoutpodcast The Dead Rabbit: https://www.instagram.com/thedeadrabbitny Jack McGarry: https://www.instagram.com/jackmcgarry1 VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Nov 19

They built one of Europe’s most celebrated bars. But when it came time to open in New York City, how did Moe Aljaff and Juliette Larrouy make sure the follow-up didn’t just live up to the original — it surpassed it? In this episode of the buildout they tell Adam their story. Follow us: https://www.instagram.com/buildoutpodcast schmuck.: https://www.instagram.com/schmuck.ny VinePair: https://www.instagram.com/vinepair Hosted by VinePair Co-Founder: https://www.instagram.com/adamteeter Produced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Nov 12

Introducing The Buildout — launching next week. Every great bar has a story. We’re going behind the scenes with the people who built them: the founders, dreamers, and industry legends shaping the world’s most inspiring drinking destinations. From Maison Premiere to The Dead Rabbit, Long Island Bar, Schmuck, and beyond — this is how the world’s best bars get built. Follow us @buildoutpodcast Hosted by VinePair Co-Founder @adamteeter Produced and edited by @dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Nov 6

After hundreds of cocktails, countless techniques, and one unforgettable journey through the art of mixology, Cocktail College is closing the tab. For our final session, we’re doing something a little different: Tim is stepping into the guest seat to share his personal Martini recipe and reflect on what makes the Martini such an iconic cocktail. If you’d like to follow Tim’s next chapter, you can find him on Instagram @timmckirdy . In the meantime, let’s enjoy one last Martini together! Tim McKirdy's Martini Recipe - 3 ½ ounces London Dry gin, such Tanqueray or Ford’s - ½ ounce Dolin dry vermouth - 2 dashes Regans’ orange bitters - Garnish: lemon twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a frozen Coupe glass. 4. Express and discard lemon twist to garnish. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ Hosted on Acast. See acast.com/privacy for more information.

Oct 30

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it’s become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts! Sother Teague's Gibson Recipe - 2 ½ ounces London Dry gin, such as Hayman's - ½ ounce Dolin dry vermouth - 1-2 bar spoons Rakkyo brine - Garnish: 3 pickled rakkyos Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a frozen Nick & Nora or Coupe glass. 4. Garnish with 1-3 pickled and chilled rakkyos. 📧Get in touch: cocktailcollege@vinepair.com 🎧 Related episodes: (7) The Gibson (54) Dirty Martini 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Sother: https://www.instagram.com/creativedrunk/ - Amor y Amargo: https://www.instagram.com/amoryamargo/ Hosted on Acast. See acast.com/privacy for more information.

Oct 23

Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn’s Pitts and Agi’s Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net. Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts! Ben Hopkins' Corpse Reviver No. 1 Recipe - 4 dashes Regans' orange bitters - 1 ounce Method sweet vermouth - 1 ounce Distillerie La Monnerie Calvados - 1 ounce D'Ussé XO Cognac (or Hennessy VSOP) - Garnish: grapefruit twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Double strain into a chilled Nick & Nora glass or brandy snifter. 4. Garnish with a grapefruit twist. 📧Get in touch: cocktailcollege@vinepair.com 🎧 Related episodes: (48) Corpse Reviver No. 2 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ben: https://www.instagram.com/benhopkinsbenhopkins/ - Pitts: https://www.instagram.com/pitts_bk/ Hosted on Acast. See acast.com/privacy for more information.

Oct 16

Solubility sounds wonky, but it’s really the bartender’s key to moving flavor, color, texture, and aroma with purpose. In this Techniques episode, Eamon Rockey joins Cocktail College to turn it into a toolkit: choosing the right solvent (water, acid, alcohol, fat), when to use time/temperature/pressure (sous vide, vac machine, iSi whipper), and real-world cases (herbs, berry “consommé,” and chocolate) — plus how Rockey’s Botanical Liqueur embodies all of these ideas. Listen on to learn more — and don't forget to leave us a review wherever you get your podcasts! 📧Get in touch: cocktailcollege@vinepair.com 🎧 Related episodes: (136) Techniques: Preservation 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Eamon: https://www.instagram.com/eamonrockey/ - Rockey's Liqueur: https://www.instagram.com/rockeysliqueur/ Hosted on Acast. See acast.com/privacy for more information.

Oct 9

Can a cocktail really be made from just one ingredient? The Amaro Shakerato says yes — and proves it in this episode. Robby Dow of Wilmington’s Bespoke joins Cocktail College to explore how amari check every classic cocktail box, and why shaking different expressions side by side can lead to wildly different — and delicious — results. Listen on (or read below) to discover Robby's Amaro Shakerato recipe — and don't forget to leave us a review wherever you get your podcasts! Robby Dow's Amaro Shakerato Recipe - 2 ounces Bràulio Directions 1. Add Bràulio into a shaker tin with ice. 2. Shake until chilled with Kold Draft cubes — about 7 seconds. 3. Strain into the other side of the tin. Discard ice and reverse dry shake until you hear no more ice chips. 4. Strain into a frozen Nick & Nora or Coupe glass. 5. Rest for a moment before serving or drinking. 📧Get in touch: cocktailcollege@vinepair.com 🤓 Read more: Why You Should Know About Bràulio, the Insider’s Amaro 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Robby: https://www.instagram.com/thevodkaartist/ - Bespoke: https://www.instagram.com/bespoke.nc/ Hosted on Acast. See acast.com/privacy for more information.

Oct 2

Born in the golden age of aviation, the Air Mail combines rum, lime, honey, and Champagne into a twinkling mix of glamour and effervescence. In this episode, Leanne Favre of Brooklyn’s Dolores joins Cocktail College to explore the drink’s Cuban roots, its place between the French 75 and Old Cuban, and how to reimagine it today. Listen on (or read below) to discover Leanne's Air Mail recipe — and don't forget to leave us a review wherever you get your podcasts! Leanne Favre's Air Mail Recipe - ¾ ounce honey syrup - ¾ ounce fresh lime juice - 1 ½ ounces Probitas rum - 1 ½ ounces Champagne - Garnish: lime twist Directions 1. Add honey syrup, lime, and rum to a cocktail shaker with ice. 2. Shake until chilled and strain into a chilled Highball glass with Kold Draft ice. 3. Top with Champagne. 4. Express a lime twist and lean on the rim to garnish. 📧Get in touch: cocktailcollege@vinepair.com 🤓 Read more: The Acid Test: What’s the Best Version of Lime Juice for Cocktails? 🎧 Related episodes: (16) French 75 (13) Daiquiri 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Leanne: https://www.instagram.com/love_le/ - Dolores: https://www.instagram.com/dolores.bk/ Hosted on Acast. See acast.com/privacy for more information.

Sep 25

Half Piña Colada, half Strawberry Daiquiri, the Miami Vice is a frozen classic that became a symbol of resort culture and blender-fueled excess. Bold, colorful, and built for poolside drinking, it’s also a drink with surprising craft potential. Joining us to explore it is Miranda Midler, head bartender at NYC’s soon-to-open Oriana. Listen on (or read below) to discover Mirandas's Miami Vice recipe — and don't forget to leave us a review wherever you get your podcasts! Miranda Midlers's Miami Vice Recipe (Half Strawberry Daiquiri / Half Piña Colada) Strawberry Daiquiri Ingredients - 2 ounces white rum, such as Denizen 5 year, Pa’lante Rum, or Bacardí - 1 ounce fresh lime juice - ¾ ounce simple syrup - Handful frozen strawberries, straight from the freezer, pulverized to a puree Directions - Blend all ingredients with ice or add to a frozen drinks machine Piña Colada Ingredients - 1 ounce Cruzan Black Strap rum - 1 ounce Appleton Estate - ½ ounce Rhum J.M. Agricole - 2 ounces Coco Lopez - 3 ounces pineapple juice, frozen to slushee consistency (Dole or fresh squeezed) - ¾ ounce fresh lime juice - 45 milliliters water (to dilute) Directions - Blend all ingredients with ice or add to a frozen drinks machine Miami Vice Assembly - Layer in a chilled Hurricane or Poco Grande glass, with Strawberry Daiquiri on the bottom and Piña Colada on top. - Garnish with an umbrella, pineapple fronds, toasted coconut, Angostura bitters, or nothing. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Miranda: https://www.instagram.com/mirandamidler/ - Oriana: https://www.instagram.com/oriana.nyc/ Hosted on Acast. See acast.com/privacy for more information.

Sep 18

The Monte Carlo feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Benedictine for sweetness. Under-ordered but beloved by bartenders, it’s a drink with depth, nuance, and history worth unpacking. Joining us to do just that is Alex Howard, Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Listen on (or read below) to discover Alex's Monte Carlo recipe — and don't forget to leave us a review wherever you get your podcasts! Alex Howard's Monte Carlo Recipe - 2-3 dashes Angostura bitters - ½ ounce Benedictine - 2 ounces Old Forester rye - Garnish: lemon twist Directions 1. Start with a big rock of ice in an Old Fashioned glass. 2. Add bitters, Benedictine, and rye. 3. Stir a few times to chill. 4. Garnish with lemon twist (optional discard). 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Alex: https://www.instagram.com/alxhow/ - Martha My Dear: https://www.instagram.com/marthas_nashville/ Hosted on Acast. See acast.com/privacy for more information.

Sep 11

Once dismissed as “mocktails,” non-alcoholic cocktails are now among the most exciting frontiers in modern bartending. And at Kato in Los Angeles, Austin Hennelly is forging an exciting new path, rethinking NA wine and creating systems that ensure guests who don’t drink are never accidentally served alcohol. He joins Cocktail College to share his wealth of expertise on the category, through quick tips and advanced techniques. Listen on to learn more, and read below to discover one of his simplest recipes. Finally, don't forget to leave us a review wherever you get your podcasts! - Non-alcoholic beer of choice - ½ ounce lime juice - ½ ounce non-alcoholic aperitif Serve over ice with a lime wedge. 📧 Get in touch: cocktailcollege@vinepair.com 🤓 Read more: Transforming the Flavor and Texture of Dealcoholized Wines With Kato’s Austin Hennelly and Han Suk Cho 🎧 Related episodes: (29) Techniques: Non-Alcoholic Cocktails (181) Picon Bière 🍸 Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Austin: https://www.instagram.com/afhennelly/ - Kato: https://www.instagram.com/katorestaurant/ Hosted on Acast. See acast.com/privacy for more information.

Sep 4

The Cameron’s Kick is one of the great curiosities of the cocktail canon: a split-base sour that brings Scotch and Irish whiskey together in the same glass. First published by Harry McElhone in the 1920s, it’s a classic with a nutty twist thanks to orgeat. Joining us to unpack its history and execution is Liam Weitz, head bartender at Brooklyn’s Deux Chats. Listen on (or read below) to discover Liam's Cameron’s Kick recipe — and don't forget to leave us a review wherever you get your podcasts! Liam Weitz's Cameron’s Kick Recipe - ¾ ounce fresh lemon juice - ⅓ ounce (scant ½ ounce) orgeat, such as L’Orgeat Almond Liqueur - ⅓ ounce (scant ½ ounce) simple syrup - 1 ounce Scotch, such as Johnnie Walker Black - 1 ounce Irish Whiskey, such as Bushmills Black Bush - Garnish: lemon twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled. 3. Double strain into a chilled Nick & Nora glass. 4. Express a lemon twist over the top then discard. 📧 Get in touch: cocktailcollege@vinepair.com 🤓 Read more: Chronicling the Cameron’s Kick, the St. Patrick’s Day Cocktail Turned Bartender Darling 🎧 Related episodes: (63) The Boulevardier (88) The Vodka Y Soda (163) The (Re)Boulevardier 🍸 Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Liam: https://www.instagram.com/liamweitz/ - Deux Chats: https://www.instagram.com/deuxchatsbk/ Hosted on Acast. See acast.com/privacy for more information.

Aug 28

In 2001, behind the bar at London’s Match Bar, Vincenzo Errico created the Enzoni — a twist on a gin sour that’s since become a modern classic. Soon after, he brought the drink with him to New York’s Milk & Honey, where it took its final shape under Sasha Petraske’s guidance. Today, he joins Cocktail College to share the full story behind his enduring creation. Listen on (or read below) to discover Vincenzo's Enzoni recipe — and don't forget to leave us a review wherever you get your podcasts! Vincenzo Errico's Enzoni Recipe - 2 ounces gin - ½ ounce fresh lemon juice - ½ ounce simple syrup - ½ ounce Campari - 6 white grapes - Garnish: 3 grapes Directions 1. Add all ingredients to a cocktail shaker. 2. Muddle, add ice, and shake until well chilled. 3. Strain into a chilled rocks glass with a large cube. 4. Garnish with 3 white grapes on a pick and an optional slice of orange. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Vincenzo: https://www.instagram.com/vinc.enzo.errico/ - L'Artefatto: https://www.instagram.com/lartefattococktailbar/ Hosted on Acast. See acast.com/privacy for more information.

Aug 21

Planter’s Punch is more than a recipe — it’s a rhyme, a debate, and a cornerstone of rum history. From “one of sour, two of sweet” to its place at Kingston’s Myrtle Bank Hotel, this punch has always been bigger than the sum of its parts. Guiding us through it all is Christian Favier of Charleston’s Seahorse, bartender and educator on the deep ties between rum, history, and culture. Listen on (or read below) to discover Christian's Planter's Punch recipe — and don't forget to leave us a review wherever you get your podcasts! Christian's Planter's Punch Recipe - ¾ ounce lime juice - ¾ ounce cane syrup - 1 ¾ ounces high quality rum, such as Hampden Estate, R.L. Seales 12 year, or Doorly’s XO - 8 - 10 dashes Angostura bitters - Garnish: mint sprig, grated nutmeg Directions 1. Add al ingredients to a large glass with some crushed ice. 2. Swizzle to chill and top with more crushed ice. 3. Serve with a straw and garnish with a mint sprig and grated nutmeg. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Christian: https://www.instagram.com/christianjfavier/ - Seahorse: https://www.instagram.com/theseahorsechs/ Hosted on Acast. See acast.com/privacy for more information.

Aug 14

The Aviation: an early 20th-century classic, pale blue and delicately perfumed, with a reputation that still splits opinion. Gin, lemon, maraschino, and, crème de violette form its elegant frame. And joining us to explore its history and craft is Frank Caiafa, who returns for his third Cocktail College appearance armed with decades of bartending insight. Listen on (or read below) to discover Frank's Aviation recipe — and don't forget to leave us a review wherever you get your podcasts! Frank Caiafa's Aviation Recipe - 2 ounces London Dry gin, ideally 47 percent ABV - ¾ ounce lemon juice - ½ ounce Luxardo Maraschino Liqueur - ¼ ounce Crème de Violette, such as Rothman & Winter - Garnish: cherry, lemon twist, or orange twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled then fine strain into a chilled Nick & Nora glass. 3. Garnish with a cherry, lemon twist, or orange twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Frank: https://www.instagram.com/handlebarsnyc/ Hosted on Acast. See acast.com/privacy for more information.

Aug 7

To mark a major milestone, we’re stepping outside our usual format to explore the evolution of cocktail culture over the last three decades — and the very reason this show is possible. Joining us are Mark Pascal and Francis Schott, better known as The Restaurant Guys , who operate New Brunswick's Stage Left Steak and Catherine Lombardi , and are credited with running the country’s longest-standing craft cocktail program. This conversation goes beyond bartending — it’s about ownership, staying power, and the people and places that helped shape modern drinking culture. Listen: The Restaurant Guys Podcast Read: 10 Years After His Passing, Sasha Petraske Still Lives On 📧 Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - The Restaurant Guys: https://www.instagram.com/restaurantguyspodcast/ - Stage Left Steak: https://www.instagram.com/stagelefteats/ - Catherine Lombardi: https://www.instagram.com/catherinelombardirestaurant/ Hosted on Acast. See acast.com/privacy for more information.

Jul 31

In the final chapter of our three-part mezcal documentary, we turn our focus to the present and future of the category. Visiting the progressive palenque Lalocura and speaking with its founder, Eduardo Ángeles Carreno, AKA Lalo, we explore how industrialization, monoculture, and loose regulations threaten mezcal’s roots. We also learn how traditional producers are fighting back — and what that means for your next bottle. With insight from Lalo, our travel companion Ivan Vazquez, and voices across Oaxaca, we ask: Can mezcal stay true to itself as it conquers the world? And where — if anywhere — do cocktails fit into that future? 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ivan: https://www.instagram.com/ivan_vasquez_/ - Madre: https://www.instagram.com/madre_losangeles/ Hosted on Acast. See acast.com/privacy for more information.

Jul 24

In Part 2 of our three-part mezcal documentary, we travel deeper into mezcal’s past, uncovering the ghosts that continue to haunt the spirit — from government crackdowns and corruption to secret hillside palenques and state-sanctioned Espadín monocultures. Joined by restaurateur Ivan Vazquez and legendary mezcaleros across Oaxaca, we explore how prohibition-era policies reshaped production, erased diversity, and left an indelible mark on the mezcal we drink today. This is a story of survival, adaptation, and the delicate balance between tradition and commerce. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ivan: https://www.instagram.com/ivan_vasquez_/ - Madre: https://www.instagram.com/madre_losangeles/ Hosted on Acast. See acast.com/privacy for more information.

Jul 17

In the first installment of our three-part mezcal documentary, we head deep into Oaxaca’s rugged Sierra Sur to trace the roots of this singular spirit. Alongside Los Angeles restaurateur Ivan Vazquez, we visit traditional palenques and meet the maestro mezcaleros working with wild agave, ancestral tools, and techniques at risk of disappearing. This is the story of mezcal before the boom — a spirit once made in secret, passed down through generations, and shaped by place, labor, and fire. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ivan: https://www.instagram.com/ivan_vasquez_/ - Madre: https://www.instagram.com/madre_losangeles/ Hosted on Acast. See acast.com/privacy for more information.

Jul 10

Coming July 17, we're sharing a special, three-part miniseries on the Cocktail College feed: Mezcal’s Untold Past, Soaring Present, and Fragile Future . Together with LA-based restaurateur, Ivan Vazquez, we traveled down to Oaxaca, Mexico to meet with with several maestro mezcaleros, and to better understand what mezcal is all about. These small-scale, traditional producers represent generations of experience and keep mezcal's beating cultural heart alive. They showed us some time-tested techniques that give mezcal its signature character, told us of ancestral practices that are slowly being lost, and shared stories of a time — more recent than you would think — when mezcal production was demonized, criminalized, and even driven underground. Hosted on Acast. See acast.com/privacy for more information.

Jul 3

With some very exciting mezcal programming coming up here soon on Cocktail College, today we're re-sharing an episode we recorded about an important modern classic with one of the early pioneers of mezcal cocktails: Phil Ward. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the Last Word and the topic of today’s show. Listen on to learn Ward’s Division Bell recipe — and don’t forget to like, review, and subscribe! Phil Ward’s Division Bell Recipe Ingredients - 1 ½ ounces mezcal, such as Del Maguey Vida - ¾ ounce Aperol - ½ ounce Luxardo Maraschino liqueur - ¾ ounce fresh lime juice - Garnish: grapefruit twist Directions 1. Add all ingredients to a shaker with ice. 2. Shake until chilled. 3. Strain into a chilled coupe glass and garnish with a grapefruit twist (express and discard). 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ Hosted on Acast. See acast.com/privacy for more information.

Jun 26

A bold, minimalist blend of bourbon, coffee liqueur, and orange bitters, The Revolver looks like a Manhattan, leans like an Old Fashioned, and tastes like neither. Created by Jon Santer in the early 2000's, it proved to be a slow burn at first but it's since gone on to become a heavyweight among modern classics, featured on menus around the world. Listen on to hear how it all unfolded from Jon Santer himself, including how a debate with jazz musicians would inspire the Revolver's name; how an act of resistance against the local cocktail movement of the time would influence its composition; and how a flaming orange coin tied everything together. Oh, and don't forget to like, subscribe, and leave us a review wherever you get your podcasts! Jon Santer's Revolver Recipe - 2 ounces Bulleit bourbon or rye - ½ ounce Tia Maria coffee liqueur - 4 dashes "Feegan's" orange bitters (2:1 blend of Regan's to Fee Brothers) - Garnish: Orange coin Directions 1. Add all ingredients to a mixing glass with ice and stir until well chilled. 2. Strain into a chilled Nick & Nora glass pulled straight from the freezer. 3. Flame an orange coin over the top using a match then discard. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jon: https://www.instagram.com/mixfit4/ - Liq Pro: https://www.instagram.com/liq_pro/ Hosted on Acast. See acast.com/privacy for more information.

Jun 19

Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it’s not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we’re joined by Brynn Smith of LA’s Bar Next Door. Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe! Brynn Smith's Aperol Spritz Recipe - 1 ½ ounces Aperol - 3 ounces Prosecco - 1 ½ ounces club soda - Garnish: orange slice Directions 1. Build cocktail in a stemmed glass over Kold Draft ice. 2. Stir lightly with a straw or spoon. 3. Garnish with orange slice. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Brynn: https://www.instagram.com/bartendingpretty/ - Bar Next Door: https://www.instagram.com/barnextdoor_/ Hosted on Acast. See acast.com/privacy for more information.

Jun 17

Today we’re coming at you with another live episode, recorded in front of an intimate crowd of bartenders and producers, for a deep-dive into a very special category: Chilean Pisco. Joining us is Jopus Grevelink of the José Andrés Group, who arrived armed with a custom cocktail recipe designed to kick off your very own Chilean Pisco journey. Listen on (or read below) for Jopus' recipe — and don't forget to like, review, and subscribe! Jopus Grevelink's Carminacha Recipe - 1 ¼ ounces Chilean Pisco - ¼ ounce Empirical Cilantro - ¾ ounce pineapple/apple gum syrup - ½ ounce fresh lemon juice - ½ ounce Sudachi juice - Garnish: Micro Dianthus Flower Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Strain (double strain optional) over a large rock in a chilled Old Fashioned glass. 4. Garnish with micro Dianthus flower. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jopus: https://www.instagram.com/jopuss/ - Nubeluz: https://www.instagram.com/nubeluzbyjose/ Hosted on Acast. See acast.com/privacy for more information.

Jun 12

The Gin Basil Smash is an herbaceous, bright green game-changer, created by Hamburg’s Joerg Meyer in 2008. Equal parts photogenic and palate-pleasing, it’s one of those rare drinks that genuinely deserves the title "modern classic". Joining us today is Joerg Meyer himself, diving into the full origin story, teaching us how to perfect his drink, and how to adapt it for different gins. Listen on (or read below) for Joerg's Gin Basil Smash recipe — and don't forget to like, review, and subscribe! Joerg Meyer's Gin Basil Smash Recipe - 60 milliliters gin, such as Rutte Dutch Dry Gin - 30 milliliters fresh lemon juice - 20 milliliters Monin cane sugar liquid - 10 - 15 grams sweet basil (including stems and leaves) - Garnish: basil leaves/tops Directions 1. Add basil to a cocktail shaker and muddle well. 2. Add liquid ingredients and ice. 3. Shake until well chilled. 4. Double strain using a cocktail shaker into a tumbler glass with ice. 5. Garnish with fresh basil. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Joerg: https://www.instagram.com/jrgmyr/ - Le Lion: https://www.instagram.com/barlelion/ Hosted on Acast. See acast.com/privacy for more information.

Jun 5

Built on a backbone of Jamaican rum, lime juice, Cointreau, and sugar, the Golden Glove first appeared on the menu at Havana’s El Floridita, crafted by none other than Constante Ribalaigua Vert, the bar’s legendary owner and blender-in-chief. Bringing it into the 21st Century for us today — albeit with a heavy dose of historical influence — is Pepper Stashek of New York’s dedicated Daiquiri destination, Bar Kabawa. Listen on (or read below) to discover Pepper's Golden Glove recipe — and don't forget to leave us a review wherever you get your podcasts! Pepper Stashek's Golden Glove Recipe - 2 ounces aged Jamaican rum, such as Appleton Signature - 1 teaspoon Cointreau - 1 tablespoon granulated white sugar - ¾ ounce fresh lime juice (Key lime/Persian lime blend) - ⅛ teaspoon Xanthan gum - 142 grams pebble ice - Garnish: orange twist Directions 1. Add all ingredients to a blender (including ice). 2. Blend until smooth. 3. Pour into a 10 ounce chilled coupe glass and garnish with a large orange twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Pepper: https://www.instagram.com/pepperkathryn/ - Bar Kabawa: https://www.instagram.com/barkabawa/ Hosted on Acast. See acast.com/privacy for more information.

May 29

Today we're going to explore a drink whose origins are only loosely Mexican — and which, even in today’s landscape of endless Martini riffs, doesn’t quite qualify as one. Naturally, that drink is called: The Mexican Martini. Joining us to do so is Mario Martinez, Dallas-based head mixologist for Travis Street Hospitality . Listen on (or read below) to discover Mario's Mexican Martini recipe — and don't forget to leave us a review wherever you get your podcasts! Mario Martinez's Mexican Martini Recipe - ¼ ounce agave nectar - ¼ ounce fresh lime juice - ¼ ounce orange juice - ½ ounce olive brine - ½ ounce orange liqueur, such as Jalisco 1562 - 1 ½ ounces reposado tequila, such as Tequila Ocho - 1 dash Firewater tincture (sous vide blend of peppers and Everclear, strained) Directions 1. Add all ingredients to a shaker with ice. 2. Shake until chilled and strain into a chilled Coupe glass with a Tajín rim. 3. Garnish with three olives. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Travis Street Hospitality: https://www.instagram.com/travisstreethospitality/ Hosted on Acast. See acast.com/privacy for more information.

May 22

The Pepto-hued Pink Squirrel might sound like something dreamed up for a milkshake menu, but it actually has a solid history. And while its name hints at a novelty act, this is part of a deeper tradition — a sweet, creamy, post-war style of cocktail that’s rich in both texture and nostalgia. But how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) taste good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To help us crack that nut, we’re joined by Liz Hitchcock, bar manager at Lullaby in NYC and mentor to many at Camp Runamok. Listen on (or read below) to discover Liz's Pink Squirrel recipe — and don't forget to leave us a review wherever you get your podcasts! Liz Hitchcocks's Pink Squirrel Recipe - 1 ounce White Crème de Cacao (Tempus Fugit) - 1 ounce Crème de Noyaux (Tempus Fugit) - 1 ounce heavy whipping cream Directions 1. Add all ingredients to a shaker. 2. Whip shake with crushed ice and dirty dump into a chilled, footed rocks glass. 3. Top with more crushed ice and garnish with grated nutmeg and a straw. 📧Get in touch: cocktailcollege@vinepair.com 🥤Girl Cola: https://vinepair.com/articles/lullaby-girl-cola-carbonated-cocktail-innovation/ 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Liz: https://www.instagram.com/elizhitchcock/ - Lullaby: https://www.instagram.com/lullabynyc/ Hosted on Acast. See acast.com/privacy for more information.

May 15

Built on the bones of the Black Russian, the White Russian traditionally adds cream or milk to vodka and coffee liqueur, transforming a stiff nightcap into a plush, almost dessert-like indulgence. But what happens when you take that formula, approach it with intention, and give it the full craft cocktail treatment? Helping us answer that question and sharing stories about his bar's extremely popular iteration of this drink is Scott Kitsmiller, bar manager at Chicago’s Gus’ Sip and Dip. Listen on (or read below) to discover Scott's White Russian recipe — and don't forget to leave us a review wherever you get your podcasts! Scott Kitsmiller's White Russian Recipe Cream (Whipped to a thick, creamy consistency in a Hamilton Beach Blender) - 8 parts cream to 1 part rich simple syrup (2:1) Black Russian Mix (Batched and refrigerated) - 1 ounce vodka, such as Ketel One - 1 ounce coffee liqueur, such as Caffè Borghetti - ½ ounce rich cold brew coffee - ¼ ounce rich (2:1) simple syrup infused with Tahitian vanilla beans Directions 1. Pour 4 ounces cream directly into double rocks glass over 3-4 cubes Kold Draft ice. 2. Pour 2 ¾ ounces of Black Russian mix slowly over the cream to layer. 3. Serve with a stirring stick. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Scott: https://www.instagram.com/portstainedeye/ - Gus' Sip & Dip: https://www.instagram.com/gus_sipanddip/ Hosted on Acast. See acast.com/privacy for more information.

May 8

In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York’s Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts! Steve Schneider's Old Fashioned Recipe - 2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon) - 1 heaped bar spoon Demerara syrup (2:1) - 3 dashes Angostura bitters - Garnish: orange twist and brandied cherry Directions 1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock. 2. Stir briefly until chilled and incorporates (much shorter stir for single large cube). 3. Express orange twist and place on ice and garnish with brandied cherry. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Steve: https://www.instagram.com/mightyschneidey/ - Sip & Guzzle: https://www.instagram.com/sipandguzzlenyc/ Hosted on Acast. See acast.com/privacy for more information.

May 1

The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia’s Andra Hem . Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe! Patrick Jennings' Diamondback Recipe - 1 ½ ounces Rittenhouse Rye - ¾ ounce Green Chartreuse - ¾ ounce Laird’s Bonded Apple Brandy - Garnish: brandied cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled and strain into a chilled coupe glass. 3. Garnish with brandied cherry. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ Hosted on Acast. See acast.com/privacy for more information.

Apr 29

On this very special edition of Cocktail College, we’re shaking things up and departing from a specific drink or technique to turn our focus to an ingredient. And it’s not just any ingredient — it’s one of the foundational spirits of American drinks culture as well as the cannon of classic cocktails. That’s right, we’re embarking on a bourbon deep-dive with some of the biggest names in the business: the brand is Wild Turkey and our guest is third-generation Associate Master Blender, Bruce Russell. On a recent trip to Kentucky, we got to sit down with Bruce to talk about bourbon, brand building, family legacy, and how all of that distills down into better mixed drinks at the bar or in your home. We also got a very special first taste of a brand new expression in the brand’s line. Listen on to learn more — and don't forget to like, subscribe, and leave a review! 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Bruce: https://www.instagram.com/russellsryeguy/ - Wild Turkey: https://www.instagram.com/wildturkey/ Hosted on Acast. See acast.com/privacy for more information.

Apr 24

Inspired by the rallying cry for a war history has often forgotten, Remember the Maine is a drink that wears its patriotism on its sleeve, and its vermouth and cherry component with pride. At first glance, it reads like a Manhattan with flair: rye, sweet vermouth, cherry Heering, and a rinse of absinthe. But follow its trail and you’ll find a drink that likely evolved from another historical oddity. Helping us navigate its complicated history and composition is Joel Lee Kulp, owner and general manager of Brooklyn’s The Richardson . Listen on (or read below) to discover Joel's Remember the Maine recipe(s) — and don't forget to like, review, and subscribe. Joel Lee Kulp's Remember the Maine Recipes Directions follow recipes Variation 1 - 1 ounce Dolin sweet vermouth - ¼ ounce Cherry Heering - 2 ounces Wild Turkey 101 Rye Whiskey - Garnish: lemon twist Variation 2 - ¾ ounce Dolin sweet vermouth - ¼ ounce Cherry Heering - 2 ounces Michter's Rye Whiskey - ¼ ounce Pernod Pastis - Garnish: lemon twist Variation 3 - ¾ ounce Dolin sweet vermouth - ¼ ounce Vicario Savage Cherry Liqueur - 2 ounces Russell's Rye Whiskey - Garnish: Absinthe spritz (on serving glass) Directions For all three variations 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled and strain into a cocktail/coupe glass. 3. Add garnish if recipe calls for it. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Joel: https://www.instagram.com/jay_roseh/ - The Richardson: https://www.instagram.com/therichardsonnyc/ Hosted on Acast. See acast.com/privacy for more information.

Apr 17

To be sure, the Tom Collins is a little boring on paper, but beyond its simplicity lies one of the great origin stories in cocktail history — complete with fake names, old-time pranks, and a debate over whether “Tom” was even the right guy in the first place. It’s a highball in structure, a sour in spirit, and still one of the most enduring templates ever poured over ice. But where did the Tom Collins actually come from? And how can something so classic still surprise and impress us all these years later? Here to discuss all of that and more is Allison Everitt, a Detroit-based bartender and founder of Fast Friends, a pop-up celebrating industry-led hospitality. Listen on (or read below) to discover Allison's Tom Collins recipe — and don't forget to like, review, and subscribe. Learn more about VinePair's Best New Bartender competition here ! Allison Everitt's Tom Collins Cocktail Recipe Ingredients - 2 ounces Old Tom Gin - ½ ounce simple syrup (1:1) - ¾ ounce fresh lemon juice - Garnish: lemon twist Directions 1. Add all ingredients to a shaker tin with ice. 2. Shake until chilled and strain into a Collins glass. 3. Fill with ice and top with soda water. 4. Garnish with lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Allison: https://www.instagram.com/shindigging/ - Meadowlark: https://www.instagram.com/fastfriends__/ Learn more about VinePair's Best New Bartender competition here ! Hosted on Acast. See acast.com/privacy for more information.

Apr 10

First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality . Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe. Learn more about VinePair's Best New Bartender competition here ! Abe Vucekovich's East India Cocktail Recipe Ingredients - 2-3 dashes Angostura Bitters - 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof) - ¼ ounce Luxardo Maraschino Liqueur - ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao - 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy - Garnish: pineapple wedge and skewered cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled and strain into a rocks glass over a large cube of ice. 3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Abe: https://www.instagram.com/abevuc/ - Meadowlark: https://www.instagram.com/meadowlarkchicago/ Learn more about VinePair's Best New Bartender competition here ! Hosted on Acast. See acast.com/privacy for more information.

Apr 3

French soldier Gaétan Picon crafted his namesake liqueur — an intensely bitter, herbal, and orange-forward spirit meant to fight off fevers — in the 1830s. Back home, locals soon discovered that a dash of Amer Picon in their beer transformed an ordinary pint into something extraordinary. And so the Picon Bière was born. Joining us to explore it today is Jay Zimmerman, long-time bar owner and bartender at Bar Ba'sik, which sadly recently closed, and sales manager at Good Time Brewing Co . Listen on (or read below) to discover Jay's Picon Bière recipe — and don't forget to like, review, and subscribe! Jay Zimmerman's Picon Bière Recipe Ingredients - 1 ounce Amer Picon or alternative, such as Braulio or the Pathfinder - 6 ounces beer, such as Kronenbourg, Witbier, or Good Time IPA Non-Alcoholic Directions 1. Build in a 10 ounce Highball glass. 2. Serve as cold as possible without ice. 📖 The Secret to Flavorful Booze-Free Cocktails? NA Beer 📧 Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jay: https://www.instagram.com/jay_max_zim/ Hosted on Acast. See acast.com/privacy for more information.

Mar 27

Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito, a humble mix of rum, mint, lime, sugar, and soda water. But don’t be fooled — beneath the easygoing exterior lies a rich history, deep cultural significance, and surprising amount of craft and technique to perfect it. Joining us to explore it today is Maestro Cantinero and founder of Miami's Café La Trova, Julio Cabrera. Listen on (or read below) to discover Julio's Mojito recipe — and don't forget to like, review, and subscribe! Julio Cabrera's Mojito Recipe Ingredients - ½ tablespoon (10-12g) granulated white cane sugar - ¾ ounce fresh lime juice - 6-10 mint leaves - 2 ounces white rum, such as Bacardi Superior, Flor de Caña 4 Year, Don Q, Banks 5, Bounty etc. - Garnish: mint sprig and one dash of Angostura bitters Directions 1. Add sugar and lime to a highball glass (8 or 10 ounce) and stir to create a paste. 2. Add mint leaves and muddle gently, without breaking leaves. 3. Fill glass with cube ice and add rum. 4. Top with soda water and garnish with mint sprig and bitters. 5. Serve with long stirrer or spoon (no straw). 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Julio: https://www.instagram.com/juliopapadoble/ - Café La Trova: https://www.instagram.com/cafelatrovamiami/ Hosted on Acast. See acast.com/privacy for more information.

Mar 20

The Rusty Nail is basically just Scotch and Drambuie, stirred over ice — no citrus, no dilution debates, no garnish wars. And yet, this two-ingredient classic has a history as layered as the whisky it’s built on. Here to explore it with us is Jordan Valls, bar manager at Palomar in Portland, Oregon. Listen on (or read below) to discover Jordan's Rusty Nail recipe — and don't forget to like, review, and subscribe! Jordan Valls' Rusty Nail Recipe Ingredients - ¼ ounce Drambuie - ½ ounce papaya cordial - ½ ounce Cutty Sark Prohibition - 1 ½ ounce Johnnie Walker Red Label - 4 dashes Angostura cocoa bitters - Garnish: orange coin Directions 1. Add all of the ingredients to a mixing glass with ice. 2. Stir to combine and strain into a rocks glass over a large cube of ice. 3. Garnish with an orange coin. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jordan: https://www.instagram.com/creatine_daiquiri/ - Palomar: https://www.instagram.com/palomarpdx/ Hosted on Acast. See acast.com/privacy for more information.

Mar 13

Named after the iconic Hotel Nacional de Cuba, today's tropical Daiquiri riff combines rum, pineapple, apricot liqueur, lime, and sugar, serving a perfect balance of elegance and escapism. Beyond its postcard-perfect vibes, the Hotel Nacional carries some serious history. Here to explain it all is SC Baker, bar lead at Epiphany in Louisville, Kentucky. Listen on (or read below) to discover Baker's Hotel Nacional recipe — and don't forget to like, review, and subscribe! SC Baker's Hotel Nacional Recipe Ingredients - 1 ½ ounces lightly aged rum, such as Misguided spirits Red Sky, Hamilton 87 White ‘Stache, Real McCoy 3 year - ½ ounce apricot liqueur, such as Rothman & Winter Orchard Apricot - ¼ ounce rich simple syrup (2:1 white sugar to water) - 1 ounce pineapple juice - ½ ounce lime juice (freshly squeezed or Superjuice) - Garnish: dried apricot on a cocktail pick (optional) Directions 1. Add all of the ingredients to a cocktail shaker with ice. 2. Shake until chilled and strain into a chilled cocktail glass. 3. Serve as is or garnish with a dried apricot on a cocktail pick. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Baker: https://www.instagram.com/thecuckoochanel/ - Epiphany: https://www.instagram.com/epiphany_ky/ Hosted on Acast. See acast.com/privacy for more information.

Mar 6

The Southside is a cocktail with a split personality — part speakeasy classic, part country club staple, and depending on who you ask, a drink with roots in gangsters or golf courses. It’s a simple mix of gin, citrus, mint, and sugar, but behind that refreshing exterior lies a surprisingly tangled history. Here to unpack it all is Ryan Garrison, head bartender at Brooklyn’s Bitter Monk , a lead bartender at New York’s Sugar Monk , and the distillery manager for Atheras Spirits . Listen on (or read below) to discover Ryan's Southside recipe — and don't forget to like, review, and subscribe! Ryan Garrison's Southside Recipe Ingredients - ½ ounce simple syrup - ½ ounce freshly squeezed lemon juice - 2 ounces London Dry Gin, such as Ford's - 5-6 mint leaves - Garnish: attractive mint sprig or simple mint leaf Directions 1. Slap chilled Nick & Nora glass with mint leaves then add to a cocktail shaker with the rest of the ingredients and ice. 2. Lightly shake until chilled then double strain into one side of the shaker. 3. Add a splash of soda water and pour into chilled, prepared Nick & Nora. 4. Garnish with mint sprig or single mint leaf. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ryan: https://www.instagram.com/bartender_garrison/ - Bitter Monk: https://www.instagram.com/bittermonkbrooklyn/ Hosted on Acast. See acast.com/privacy for more information.

Feb 27

Food-inspired cocktails, ingredient-driven drinks, and cutting-edge techniques: These are some of the key tenets of one of the hottest trends in mixology right now and the topic of today's show. It's savory cocktails, and our guest is David Muhs, head bartender at Brooklyn’s Sama Street, and head bartender and partner at New York’s Monkey Thief. Listen on (or read below) to learn how David brings all these components together in one (of many) delicious recipes — and don't forget to like, review, and subscribe! David Muhs' Major Tom Recipe Ingredients - 1 ounce London Dry Gin - 1 ounce Mizu Lemongrass Shochu - 6 dashes chili tincture (about 3:1 by weight, Florida Orange Blossom or Acacia) - 1 barspoon ginger syrup (2:1) - ½ ounce lemongrass syrup (20 grams fresh lemongrass into 1:1 simple syrup, boiled, seeped, and strained) - ½ ounce CoCo Lopez - 1 ounce fresh lime juice - 1 pickled fish sauce cherry tomato with 1 barspoon pickling liquid (cherry/grape tomatoes pickled with 2 parts rice wine vinegar, 1 part fish sauce, a couple garlic cloves, and Thai chilis, some Cubeb or black peppercorns. 24-hour pickle) - Garnish: lime leaf and atomized lime leaf tincture Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled and strain into a rocks or ceramic glass over one large cube of ice. 3. Garnish with a lime leaf and atomized lime leaf tincture. 📧 Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - David: https://www.instagram.com/muhsman/ - Monkey Thief: https://www.instagram.com/monkeythiefbar/ - Sama Street: https://www.instagram.com/samastreetbk/ Hosted on Acast. See acast.com/privacy for more information.

Feb 20

Few tiki and tropical drinks are as light, herbal, and dangerously sessionable as the Missionary’s Downfall. Created by Don the Beachcomber in the 1930s, it’s one of the genre’s earlier recipes and one of the first cocktails to embrace the power of the blender. And it is the blender itself — and proper blending technique — that will primarily be in our crosshairs on today’s episode. Here to lead us on that exploration is returning guest, VinePair Next Wave Awards Bartender of the Year (2024), and Chief Cocktail Officer at Brooklyn's Sunken Harbor Club , Garret Richard. Listen on (or read below) to discover Garret's Missionary's Downfall recipe — and don't forget to like, review, and subscribe! Garret Richard's Missionary's Downfall Recipe Ingredients - 5 drops saline solution - ½ ounce acid-adjusted pineapple juice* or lime juice - ½ ounce rich honey syrup (about 3:1 by weight, Florida Orange Blossom or Acacia) - ½ ounce peach liqueur, such as Giffard Crème de Pêche de Vigne (from freezer) - ½ ounce RinQuinQuin Peach Aperitif (from freezer) - 1 ounce white rum, such as Probitas or Havana 3-Year (from freezer) - 60 grams chopped pineapple chunks (frozen for a day, then taken out of freezer to defrost, and strained) - 12-13 fresh mint leaves - 1 ½ cups (170 grams) crushed ice - ¼ teaspoon Xantham gum - Garnish: pineapple wedge and mint sprigs Directions 1. Add all ingredients sans ice to a blender and flash blend until fully incorporated (blend for as short a time as possible to achieve this). 2. Add ice and blend until chilled and fully incorporated (again, the shorter the better here). 3. Serve in a chilled Pearl Diver (or 10 ounce) glass with a spent lime in the bottom, and garnish with mint and pineapple wedge. *Acid Adjusted Pineapple Juice Recipe Ingredients - 3.2 grams citric acid - 2.0 grams malic acid - 100 milliliters fresh pineapple juice (strained) 📧 Get in touch: cocktailcollege@vinepair.com 🏆 Garret's Next Wave Awards 2024 profile 📖 Techniques! Extracts and Essences With Garret Richard 🍍 Tropical Standard 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Garret: https://www.instagram.com/garretjrichard/ - Sunken Harbor Club: https://www.instagram.com/sunkenharborclubnyc/ Hosted on Acast. See acast.com/privacy for more information.

Feb 13

It’s sweet, it’s colorful, and it’s got a history wilder than a Rolling Stones tour bus — it’s the Tequila Sunrise. And while it might look like a poolside guilty pleasure, behind the gradient glow lies a story of rock ‘n’ roll excess, reinvention, and one major identity crisis. Here to explore this storied creation's history is Nikolas Vagenas, bartender and co-owner at Brooklyn's Mr. Melo. Listen on (or read below) to discover Nikolas' Tequila Sunrise recipe — and don't forget to like, review, and subscribe! Nikolas Vagenas' Tequila Sunrise Recipe Ingredients - ½ ounce agave/grenadine mix (1 part water, 1 part agave syrup, 1 part pomegranate molasses) - ½ ounce Luxardo cherry syrup (diluted slightly) - 2 ounces blanco tequila - ¾ ounce acid-adjusted orange juice* - 2 dashes orange bitters - Splash of soda - Garnish: orange slice and Luxardo cherry Directions 1. Build all ingredients in a chilled highball glass in the order listed. 2. Add ice and garnish with an orange slice and Luxardo cherry. 3. Serve, directing guest to stir before drinking. *Acid Adjusted Orange Juice Recipe Ingredients - 34g citric acid - 22g malic acid - 2g tartaric acid - Pinch of salt - 1 quart freshly squeezed orange juice 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Nikolas: https://www.instagram.com/nikpicks/ - Mr. Melo: https://www.instagram.com/mr.melobar/ Hosted on Acast. See acast.com/privacy for more information.

Feb 6

Fine French sparkling wine meets absinthe in the two-ingredient Death in the Afternoon, a cocktail created by Ernest Hemingway and named after his 1932 non-fiction work of the same name. Joining us to give this simple concoction the Cocktail College treatment is Kassidy Scholl, beverage director at New York's Ask for Janice. Listen on (or read below) to discover Kassidy's Death in the Afternoon recipe — and don't forget to like, review, and subscribe! Kassidy Scholl's Death in the Afternoon Recipe Ingredients - 2 ounces absinthe - 4 ounces Champagne - Garnish: lemon or orange twist Directions 1. Add chilled absinthe to a chilled Champagne flute. 2. Slowly add chilled Champagne. 3. Express a lemon or orange twist to garnish then discard. Kassidy Scholl's Death in Havana Recipe Ingredients - ¾ ounce absinthe - ¾ ounce white rum - 1 teaspoon Maraschino liqueur - 1 teaspoon velvet falernum - Champagne Directions 1. Add chilled absinthe, white rum, Maraschino liqueur, and velvet falernum to a chilled Champagne flute. 2. Top with chilled Champagne. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Kassidy: https://www.instagram.com/definitelynotkassidy/ - Ask for Janice: https://www.instagram.com/askforjanice.nyc/ Hosted on Acast. See acast.com/privacy for more information.

Jan 30

Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe! Chris Lemperle's Fourth Regiment Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse - 1 ½ ounces sweet vermouth, such as Carpano Antica - 2 dashes Peychaud's bitters - 2 dashes orange bitters - 2 dashes celery bitters - Garnish: lemon twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist. Chris Lemperle's Cavalier Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse - ½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge - ½ ounce single malt Irish whiskey, such as Bushmills 10 Year - 1 ½ ounces sweet vermouth, such as Carpano Antica - ½ teaspoon cane syrup - 2 dashes Peychaud's bitters - 2 dashes orange bitters - 2 dashes celery bitters - Garnish: lemon twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Chris: https://www.instagram.com/chrislemperle/ - Crane Club: https://www.instagram.com/craneclubrestaurant/ Hosted on Acast. See acast.com/privacy for more information.

Jan 23

When considering what makes a cocktail notable or even iconic, the Singapore Sling has a lot going for it. There’s the more than 100 years of history and indelible ties to a nation as well as a historic hotel bar in that nation. It has its own glass, a catchy name, and a memorable big-screen appearance in at least one major film. Here to explore this tropical icon with us at Cocktail College is Steve Schneider, partner, bar manager, and head bartender at New York’s Sip & Guzzle. Listen on (or read below) to discover Steve's Singapore Sling recipe — and don't forget to like, review, and subscribe! Steve Schneider's Singapore Sling Recipe (courtesy of the Long Bar at the Raffles Hotel) Ingredients - 30 milliliters London Dry Gin - 10 milliliters Bénédictine (D.O.M) - 10 milliliters Cherry Liqueur (Luxardo Sangue Morlacco) - 10 milliliters Orange Curaçao (Pierre Ferrand Dry Curaçao) - 10 milliliters Crawley’s Raffles Grenadine - 2 dashes Scrappy’s Plantation Raffles Bitters - 60 milliliters fresh pineapple juice - 15 milliliters fresh lime juice - Garnish: Luxardo cherry and a slice of pineapple Directions 1. Add all ingredients to a cocktail shaker with a little ice. 2. Shake until well chilled and strain into a Singapore Sling glass. 3. Top with fresh ice and garnish with Luxardo cherry and pineapple slice. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Steve: https://www.instagram.com/mightyschneidey/ - Sip & Guzzle: https://www.instagram.com/sipandguzzlenyc/ Hosted on Acast. See acast.com/privacy for more information.

Jan 16

The Mexican Firing Squad is a bonafide tequila-based classic with almost 100 years' history — despite what its '70s-disco-era-sounding name suggests. As James O'Donnell, bar manager at Fives Bar in New Orleans, puts it, the MFS is a great recommendation for those looking to riff on the Spicy Margarita. But it's also so much more than that. Listen on (or read below) to discover James' Mexican Firing Squad recipe — and don't forget to like, review, and subscribe! James O'Donnell's Mexican Firing Squad Recipe Ingredients - 4-5 dashes Angostura bitters - ¾ ounce fresh lime juice - ¾ ounce Hibiscus grenadine (1:1 Pom juice to sugar + 5-7 grams dried hibiscus per quart) - 2 dashes Árbol Chile tincture (Blanco tequila and Chile de árbol) - 2 ounces reposado tequila, such as Patrón - Garnish: dehydrated lime wheel Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Hard shake until well chilled and strain into a Rocks glass filled with cubed ice. 3. Garnish with a dehydrated lime wheel. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - James: https://www.instagram.com/bitternothing/ - Fives Bar: https://www.instagram.com/fives.bar/ Hosted on Acast. See acast.com/privacy for more information.

Jan 9

You might question why we're focusing on the Lychee Martini today, based upon its reputation for being overly sweet, garishly garnished, and a “Martini” by virtue of its serving vessel only. But this drink is not a lost cause, nor should it be confined to the annals of history, along with the likes of the Appletini — not when it’s in the hands of some of the finest pros in the hospitality industry. One such individual is Bryan Schneider, beverage director at New York’s recently opened Twin Tails and creator of the restaurant’s Salted Lychee Martini. Listen on (or read below) to discover Bryan's classic and updated Lychee Martini recipes — and don't forget to like, review, and subscribe! Bryan Schneider's Salted Lychee Martini Recipe Ingredients - 3 ounces vodka - 2 tsp St. Germain - 1 ounce Lychee syrup (Chaokoh brand) - ½ tsp olive brine - 1 gram citric acid - 1 gram salt - 1 Makrut lime leaf for shaking - Garnish: Double Makrut leaf Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled and strain into a coupe. 3. Garnish with a fresh, double Makrut lime leaf. Bryan Schneider's Classic Lychee Martini Recipe Ingredients - 3 ounces vodka - 1 ounce Lychee syrup (Chaokoh brand) - ¼ ounce fresh lemon or lime juice - 1 canned Lychee (Chaokoh brand) - Garnish: 1 canned Lychee (Chaokoh brand) Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled and strain into a coupe. 3. Garnish with canned Lychee on a pick. 📧Get in touch: cocktailcollege@vinepair.com 🍚OKA Brand rice-based vodka: read the review here 🏆VinePair's 50 Best Spirits of 2024 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Bryan Schneider: https://www.instagram.com/b.barman/ - Twin Tails: https://www.instagram.com/twintails_nyc/ Hosted on Acast. See acast.com/privacy for more information.

Jan 2

Whether you're partaking in Dry January, looking to dip a toe into the realm of Zebra Striping , or simply want to learn how to craft better non-alcoholic cocktails from one of the best in the business, this conversation with Derek Brown has you covered. Derek has devoted the most recent chapter of his career to NA drinks, is the author of the book Mindful Mixology and the substack Positive Damage , and host of the Mindful Drinking podcast. Listen on to learn his unique approach to NA drinks — and don't forget to subscribe! 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Derek: https://www.instagram.com/positivedamageinc/ - Tim: https://www.instagram.com/timmckirdy/ Hosted on Acast. See acast.com/privacy for more information.

Dec 19, 2024

Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron’s batched Eggnog recipe — and don’t forget to like, review, and subscribe! Aaron Goldfarb’s Eggnog Recipe (serves 12) Ingredients - 12 eggs, separated - 1 cup demerara sugar - 3-4 cups milk - 1 16-ounce carton heavy cream - 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum - Garnish: nutmeg Directions 1. Beat egg whites to a soft peak and set aside. 2. Separately, mix egg yolks and sugar until sugar is dissolved. 3. Add cream and milk until thoroughly combined. 4. Carefully fold in egg whites then add alcohol. 5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve. 6. Garnish with freshly grated nutmeg. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Aaron: https://www.instagram.com/aarongoldfarb/ - Tim: https://www.instagram.com/timmckirdy/ Hosted on Acast. See acast.com/privacy for more information.

Dec 12, 2024

The Moscow Mule is arguably the ultimate workhorse cocktail. Equally at home in high-class bars as well as neighborhood dives, it’s a fantastic candidate for some high-brow hacks, should you be so inclined. We here at Cocktail College are so inclined, so we enlisted the help of Evan Hawkins, co-owner and beverage director of Romeo’s, in New York's East Village. Listen on (or read below) to learn Evan's Moscow Mule recipe — and don't forget to like, review, and subscribe! Evan Hawkins' Moscow Mule Recipe Recipe Ingredients - 1 ½ ounces vodka - ½ ounce fresh lime juice - 1 ¼ ounces ginger syrup (Liquid Alchemist / Cheeky) - Ginger beer - Angostura Bitters - Garnish: mint Directions 1. Add vodka, lime, and ginger syrup to a shaker with two Kold Draft cubes. 2. Whip shake until well chilled and strain into a tall glass. 3. Top with ginger beer, crushed ice, Angostura Bitters, and mint. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Evan Hawkins: https://www.instagram.com/evanhawkins/ - Romeos: https://www.instagram.com/romeosnyc/ Hosted on Acast. See acast.com/privacy for more information.

Dec 5, 2024

A simple but delightful brunch staple, the Mimosa has a surprisingly specific history for a mix of orange juice and sparkling wine. Today we're joined by Matt Chavez, bar manager at New York's COQODAQ, to discuss the dynamic duo. Listen on (or read below) to learn Matt's Mimosa recipe — and don't forget to like, review, and subscribe! Matt Chavez's Mimosa Recipe Ingredients - 1 ounce freshly squeezed orange juice - Blanc de Blancs Champagne, such as Pierre Peters Directions 1. Add orange juice to a flute glass. 2. Top with Champagne. 3. Serve without garnish next to a cup of black coffee. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Matt: https://www.instagram.com/regular_matt_chavez/ - COQODAQ: https://www.instagram.com/coqodaq/ Hosted on Acast. See acast.com/privacy for more information.

Nov 21, 2024

Spirit, sugar, water, bitters — in whatever order you like. Regular Cocktail College listeners will be very familiar with that catch-all description that defines the cocktail. And indeed, we spend a lot of time here exploring those first two, if not three, ingredients. But bitters? Perhaps not as much as we should. Which is why we’re digging out one of the crown jewels from the Cocktail College vaults and revisiting our conversation on everything you need to know about deploying bitters in drinks with none other than Sother Teague. 📧Get in touch: cocktailcollege@vinepair.com 🔗Links: - "Over and a bounce" reel - General Store by Amor y Amargo 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Sother Teague: https://www.instagram.com/creativedrunk/ - Amor y Amargo: https://www.instagram.com/amoryamargo/ Hosted on Acast. See acast.com/privacy for more information.

Nov 14, 2024

It's been almost two years since we first explored the timeless mix of Campari, American whiskey, and sweet vermouth, so now felt like an opportune moment to revisit — and reconsider — the Boulevardier. Joining us to do so is jet-setting Japan-based bartender Holly Graham, founder of Tokyo Confidential, which opened in late 2023. Listen on (or read below) to learn Holly's Boulevardier recipe — and don't forget to like, review, and subscribe! Holly Graham's Boulevardier Recipe Ingredients - 45 milliliters rye whiskey, such as Woodford Reserve - 22.5 milliliters Scarlet Bitter Liqueur (or split base Campari and Aperol) - 22.5 milliliters Mancino sweet vermouth - Garnish: orange coin Directions 1. Add all ingredients to a Kimura rocks glass with one large cube. 2. Stir until well chilled. 3. Garnish with orange coin. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Holly Graham: https://www.instagram.com/hollygrahamdrinks/ - Tokyo Confidential: https://www.instagram.com/tokyoconfidentialbar/ Hosted on Acast. See acast.com/privacy for more information.

Nov 12, 2024

We're shifting our gaze from individual cocktails momentarily to explore a single ingredient. More specifically, one of the world's most popular spirits: vodka. Joining us to do so is Dennis Tamse, the Global Relationships Director for the Nolet Distillery. This being Cocktail College, there will also be some Martini discussion, including Dennis' preferred Vodka Martini recipe, which is also listed below. Dennis Tamse's Vodka Martini Recipe Ingredients - 50 milliliters Ketel One vodka - 20 milliliters dry vermouth - Garnish: lemon twist and olive Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled Nick & Nora or coupe glass. 4. Garnish with a small lemon twist and a chilled olive. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ketel One: https://www.instagram.com/ketelone/ Hosted on Acast. See acast.com/privacy for more information.

Nov 7, 2024

The Painkiller carries unusual baggage for a tropical drink created in paradise. Those issues stem from contested origin stories — something we encounter quite frequently here at Cocktail College — and intellectual property wrangles (not quite so common). Joining us to explore all of that, and just generally wax lyrical about the Painkiller, is Daniel O'Grady, general manager at NYC's Lullaby. Listen on (or read below) to learn Daniel's "riff" on the Painkiller — and don't forget to like, review, and subscribe! Daniel O'Grady's "riff" on The Painkiller Ingredients - ¾ ounce fresh orange juice (acid adjusted with 1% lactic acid) - 3 ½ ounces fresh pineapple juice - 1 ½ ounces cream of coconut blend (3:2 Coco Lopez:coconut milk) - 1 barspoon Hamilton 151 - ¼ ounce (scant) Cruzan Black Strap - ¾ ounce El Dorado 15 Year - 1 ounce Smith & Cross - Garnish: freshly grated nutmeg Directions 1. Add all ingredients (sans garnish) to a cocktail shaker with Kold Draft ice. 2. Shake until well chilled. 3. Strain into a chilled Collins glass filled 70 percent with crushed ice. 4. Garnish with lots of freshly grated nutmeg and serve with a straw. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Daniel O'Grady: https://www.instagram.com/danielogrady97/ - Lullaby NYC: https://www.instagram.com/lullabynyc/ Hosted on Acast. See acast.com/privacy for more information.

Oct 31, 2024

We're making a temporary pivot to being a grapefruit podcast today, all in the pursuit of perfecting the bourbon-based Brown Derby cocktail. Joining us to deliver this historical citrus masterclass is Eben Klemm, a longtime hospitality pro who currently works as VP of Beverage and Service for Left Lane Hospitality. Listen on (or read below) to learn Eben's Brown Derby recipe — and don't forget to like, review, and subscribe! Eben Klemm's Brown Derby Recipe Ingredients - 1 ½ ounces bourbon - ¾ ounce honey syrup (2:1) - ¾ ounce fresh yellow grapefruit juice (strained) - 1 drop Echinacea extract Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Single strain into a chilled martini glass. 4. Garnish with grapefruit twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Saint Bibiana: https://www.instagram.com/saintbibiana/ Hosted on Acast. See acast.com/privacy for more information.

Oct 24, 2024

Despite having such a simple formula — it's a sour made using aromatic bitters as the base spirit — the Angostura Sour is a much more modern creation than you might expect, though it does enjoy something of a rich historical lineage. Joining us to explore that drink today is KJ Williams, a veteran bartender who these days works at New York's Long Island Bar. Listen on (or read below) to learn KJ's Angostura Sour recipe — and don't forget to like, review, and subscribe! KJ Williams' Angostura Sour Recipe Ingredients - 1 ounce grenadine - ¾ ounce fresh lime juice - 1 ½ ounces Angostura Bitters - ¼ ounce fresh egg white Directions 1. Add all ingredients to a cocktail shaker with no ice. 2. Whip dry shake for 10-12 seconds. 3. Add Kold Draft cubes and vigorously shake until chilled. 4. Double strain into a chilled Coupe glass. 📚 Charle's H Baker's Gentleman's Companion 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - KJ: https://www.instagram.com/theonlykj/ - Long Island Bar: https://www.instagram.com/longislandbar/ Hosted on Acast. See acast.com/privacy for more information.

Oct 17, 2024

Our "Techniques" episodes often focus on processes and drinks that require expensive equipment and esoteric ingredients. But today we’re returning to the fundamentals of bartending to answer a seemingly simple question: How do you build faster rounds and, in turn, put out better drinks? Joining us to answer that question is an expert on t: Haley Traub, the general manager of Attaboy and Good Guy's in New York’s Lower East Side. 📖Read the article: Building Faster Rounds — and Better Drinks — With Attaboy’s Haley Traub 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Haley: https://www.instagram.com/hetraub/ Hosted on Acast. See acast.com/privacy for more information.

Oct 10, 2024

A quasi-Sidecar riff with a triple threat of base spirits, today's subject is the Between the Sheets, a 1930's creation that all too often flies under the the radar. Whether you're looking for a beginner's rum drink or a sneakily boozy, shaken concoction, Ricky Ramirez from Milwaukee's The Mothership has you covered in this edition of Cocktail College. Listen on (or read below) to learn Ricky's Between the Sheets recipe — and don't forget to like, review, and subscribe! Ricky Ramirez's Between the Sheets Recipe Ingredients - ½ ounce fresh lemon juice - 1 ounce Cognac, such as Hine "H" - 1 ounce Brovo Orange Curaçao - 1 ounce Planteray 3 Star rum (or JM Rhum Agricole Blanco, Scarlet Ibis Trinidad Aged, or El Dorado 12) - Garnish: orange twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled and double strain into a Bodega glass. 3. Garnish with an orange twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - The Mothership: https://www.instagram.com/themothershipmke/ - Ricky: https://www.instagram.com/ickyrickyricky/ Hosted on Acast. See acast.com/privacy for more information.

Oct 3, 2024

It's one of the most well-known, canonical Scotch cocktails, but is it actually good? Here to discuss and teach everything you need to know about the Blood and Sand is Izzy Tulloch, head bartender at New York's Milady's. Listen on (or read below) to learn Izzy's Blood and Sand recipe — and don't forget to like, review, and subscribe! Izzy Tulloch's Blood and Sand Recipe Ingredients - ¾ ounce very fresh orange juice - ¼ ounce Carpano Antica sweet vermouth - ¼ ounce Punt e Mes - ¾ ounce Cherry Heering - 1 ounce Monkey Shoulder Blended Scotch - Garnish: lemon twist (express and discard) Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake vigorously and double-strain into a chilled sour glass. 3. Express and discard a lemon twist to garnish. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Izzy: https://www.instagram.com/izzy_sees/ Hosted on Acast. See acast.com/privacy for more information.

Sep 26, 2024

You’ve mastered the Pisco Sour and Punch, impressed your friends with El Capitan, now it’s time to kick back with the Chilcano, a zesty, refreshing mix of pisco, ginger, and lime. Joining us for today's episode is DC-based Glendon Hartley, a bartender and proprietor of Service Bar, Causa, and Amazonia. Listen on (or read below) to learn Glendon's Chilcano recipe — and don't forget to like, review, and subscribe! Glendon Hartley's Chilcano Recipe Ingredients - 4 ounces soda water - ½ ounce fresh lime juice - 1 ounce ginger simple syrup - 1 ounce Torontel pisco - ½ ounce Italia pisco - Garnish: citrus tuile, lime wedge, or lime peel Directions 1. Over a large spear of ice in a chilled highball glass, first add soda water. 2. Add the remaining ingredients. 3. Garnish with a citrus tuile, lime wedge, or lime peel. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Glendon: https://www.instagram.com/cocktailery_tomfoolery/ Hosted on Acast. See acast.com/privacy for more information.

Sep 19, 2024

On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.’s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don’t forget to leave a rating, review, and subscribe! Jeffrey Morgenthalers' Negroni Recipe Ingredients - 1 ounce Beefeater gin - 1 ounce Cinzano Rosso vermouth - 1 ounce Campari - Garnish: orange twist or wedge Directions 1. Add all ingredients to a chilled rocks glass with ice. 2. Stir until chilled. 3. Garnish with an orange twist or wedge. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - Negroni Knockout: https://vinepair.com/negroni-knockout-2024/ - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jeffrey: https://www.instagram.com/jeffmorgen/ Hosted on Acast. See acast.com/privacy for more information.

Sep 17, 2024

Against a backdrop of explosive growth for tequila in the U.S., there remains a relative lack of classic and contemporary classic tequila cocktails — and that phenomenon is only amplified when you look beyond blanco and añejo and focus solely on reposado. This feels like an opportunity missed, so we decided to put things right and devote a discussion to mixing reposado in cocktails. Joining us as our tutor for the episode is William Brooks, Brown Forman’s global brand ambassador for tequila. Whether you’re looking to reimagine classics with reposado or construct something entirely new from scratch, we’ve got you covered. Listen on to learn William's tips — and don’t forget to leave a rating, review, and subscribe! William Brooks' Gracias Mexico Recipe Ingredients - 1 ounce Tequila Herradura reposado - 1 ounce fresh lemon juice - ¾ ounce Nixta Licor de Elote - ¼ ounce creme de cacao - ¼ ounce agave nectar - ¼ egg white - Garnish: grated nutmeg Directions 1. Add all ingredients to a cocktail shaker without ice and dry shake. 2. Add ice and shake until well chilled. 3. Strain into a chilled Nick & Nora glass and garnish with grated nutmeg. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - William: https://www.instagram.com/cuppateaquila/ Hosted on Acast. See acast.com/privacy for more information.

Sep 12, 2024

A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don’t forget to leave a rating, review, and subscribe! Paul Harrington's Jasmine Recipe Ingredients - 1 ½ ounces London Dry gin - ¾ ounce fresh lemon juice - ¼ ounce Cointreau - ¼ ounce Campari - Garnish: lemon twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled coupe glass and garnish with a lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ Hosted on Acast. See acast.com/privacy for more information.

Sep 10, 2024

The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don’t forget to leave a rating, review, and subscribe! Gareth "G" Franklin's Luxardo Bianco Negroni Recipe Ingredients - 1 ounce London Dry Gin (at least 43% ABV), kept in the freezer - 1 ounce Luxardo Bitter Bianco - 1 ounce bianco vermouth, or Cocchi Americano Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled rocks glass over a large cube. 4. Season hands with orange and grapefruit twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - G: https://www.instagram.com/luxardo_g/ - Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Sep 5, 2024

Sam Ross, of Attaboy , Milk & Honey, Temple Bar , Good Guy's , and general cocktail creation fame joins us to discuss one of said creations: the Paper Plane. Vying for position with the Penicillin as one of Ross's most famous and beloved drinks, the Paper Plane took off by employing the Last Word template and introducing some then-little-known ingredients, including non-negotiable Amaro Nonino. Listen on (or read below) to learn Ross's Paper Plane recipe — and don’t forget to leave a rating, review, and subscribe! Sam Ross's Paper Plane Recipe Ingredients - ¾ ounce fresh lemon juice - ¾ ounce Aperol - ¾ ounce Amaro Nonino - ¾ ounce bourbon (above 90 proof) Directions 1. Add all ingredients to a cocktail shaker with one large cube of ice. 2. Hard shake until chilled. 3. Strain into a frosted coupe glass. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Sam: https://www.instagram.com/samueljoelross/ - Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Aug 29, 2024

Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don’t forget to leave a rating, review, and subscribe! Manolito's Swampwater Recipe Ingredients - 15 ounces pebble ice - 1 tablespoon granulated sugar - 3 ounces Green Chartreuse - 1 ½ ounces fresh pineapple juice - 1 ounce fresh lime juice - 1 basil leaf Directions 1. Add ice, sugar, pineapple, and lime to a Hamilton blender. 2. Blend until incorporated. 3. Add basil leaf and slowly pour in Chartreuse while still blending. 4. Pour into a 15-ounce Swampwater mug or Hurricane glass when fully incorporated. 5. Garnish with a pineapple frond and mint sprig. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Manolito: https://www.instagram.com/manolitonola/ - Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Aug 22, 2024

Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked and Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don’t forget to leave a rating, review, and subscribe! Joaquín Simó's Naked and Famous Recipe Ingredients - ¾ ounce Aperol - ¾ ounce Yellow Chartreuse - ¾ ounce Del Maguey Chichicapa Mezcal - ¾ ounce fresh lime juice Directions 1. Add all ingredients to a shaker tin with ice. 2. Shake until chilled. 3. Strain into a chilled coupe glass. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Joaquín: https://www.instagram.com/simojoaquin/ - Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Aug 15, 2024

It's one of the first "modern classics" in the canon, and we're joined by its creator, Salvatore Calabrese. The Maestro himself checks in to Cocktail College to chat about one of his most famous creations — how it came to be, why it's become so famous, and how to perfect it, plus so much more. Listen on or read below to learn Salvatore's Breakfast Martini recipe — and don’t forget to leave a rating, review, and subscribe! Salvatore Calabrese’s Breakfast Martini Recipe Ingredients - 1 ¾ ounces London Dry gin - ½ ounce Cointreau - ½ ounce lemon juice - 1 heaped barspoon Wilkin & Sons Orange Marmalade - Garnish: orange twist Directions 1. Add all ingredients to a shaker tin with ice. 2. Stir to dissolve marmalade, discard excess water, and add fresh ice. 3. Shake until chilled. 4. Strain into a chilled cocktail glass. 5. Garnish with a shredded orange or orange twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Salvatore: https://www.instagram.com/cocktailmaestro/ - Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Aug 8, 2024

We're traveling all the way to Melbourne, Australia today to chat with Chris Hysted-Adams and learn about one of the most interesting modern classics created this century. The drink is the Death Flip, which debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Listen on (or read below) to learn Chris' Death Flip recipe — and don’t forget to leave a rating, review, and subscribe! Chris Hysted-Adams’ Death Flip Recipe Ingredients - 1 ounce blanco tequila - ½ ounce Jägermeister - ½ ounce Yellow Chartreuse - ¼ ounce vanilla simple syrup - 1 whole egg - Garnish: grated nutmeg Directions 1. Add all ingredients to a shaking tin with one ice cube. 2. Dry shake until all ingredients are incorporated. 3. Fill with ice and shake until chilled. 4. Fine strain into a chilled Coupette glass. 5. Garnish with grated nutmeg. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Chris: https://www.instagram.com/chris_hysted_adams/ - Moon Dog: https://www.instagram.com/moondogbrewing/ - Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Aug 1, 2024

We're diving into the Cocktail College archives today to shine another light on an often-overlooked tequila-based classic: El Diablo. Here to mix up fresh lime, crème de cassis, ginger beer, and blanco is Josué Gonzaléz of Miami's Unfiltered Hospitality. Listen on or read below to discover Josué's El Diablo recipe — and don’t forget to leave a rating, review, and subscribe! Josué Gonzaléz’s El Diablo Recipe Ingredients - ¾ ounce fresh lime juice - 1 ¼ ounces blanco tequila - ½ ounce crème de cassis - 3 ounces ginger beer - Garnish: lime wheel, candied ginger, and Filthy cherry Directions 1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor). 2. Shake until cold and strain into a highball glass. 3. Top up with ginger beer and crushed ice. 4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Josué: https://www.instagram.com/josue.allday/ - Unfiltered Hospitality: https://www.instagram.com/unfilteredhospo/ - Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Jul 25, 2024

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe! Sother Teague’s Sazerac Recipe Ingredients - Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup - 2 dashes Peychaud’s bitters - 1 dash Angostura bitters - 2 ounces 100-proof rye whiskey, such as Rittenhouse - Garnish: lemon twist, absinthe Directions 1. Add all ingredients to a mixing glass. 2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 3. Pull a heavy rocks glass from the freezer. 4. Spray one pump of water and then two pumps of absinthe from atomizers. 5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel. 📧 Get in touch: cocktailcollege@vinepair.com 🍸 Follow us: - VinePair: https://www.instagram.com/vinepair/ - Sother: https://www.instagram.com/creativedrunk/ - Amor y Amargo: https://www.instagram.com/amoryamargo/ - Gus’s: https://www.instagram.com/gus_bklyn/ - Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Jul 18, 2024

Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.’s Press Club stop by the studio to give us a master class on mixing wine in cocktails. Will Patton’s “Obstacle 1” Recipe Ingredients 1 ounce Green Chartreuse 1 ounce Kabinett Riesling ½ ounce fresh lime juice ¼ ounce simple syrup Garnish: tarragon sprig Directions Add all ingredients to a cocktail shaker with ice. After a quick whip shake, strain into a chilled rocks glass over ice. Garnish with tarragon sprig. Devin Kennedy’s “Untitled” Recipe Ingredients 2 ounces California rosé 1 ounce Matchbook Distilling Day Trip Strawberry Amaro ¼ ounce Antica Primo ½ ounce fresh lemon juice ¼ ounce simple syrup Club soda Directions Build all ingredients in a highball glass, starting with the club soda. Fill with Kold Draft ice. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Press Club: https://www.instagram.com/pressclubcocktailbar/ Devin: https://www.instagram.com/tiki.dev/ Will: https://www.instagram.com/ramseydanger/ Tim: https://www.instagram.com/timmckirdy / Hosted on Acast. See acast.com/privacy for more information.

Jul 11, 2024

Julie Reiner, partner of New York’s Clover Club , Leyenda , and Milady’s , makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe! Julie Reiner's Queen's Park Swizzle Recipe Ingredients 10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet Directions Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Julie: https://www.instagram.com/mixtressnyc/ Clover Club: https://www.instagram.com/cloverclubny/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Jun 27, 2024

How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this tried-and-tested classic. Listen on, or read below, to learn Tristan's Improved Whiskey Cocktail recipe — and don't forget to like, review, and subscribe! Tristan Brunel's Improved Whiskey Cocktail Recipe Ingredients 1 barspoon gum syrup 1 (small) barspoon Luxardo Maraschino liqueur 3-4 dashes absinthe 3 small dashes Angostura bitters 2 ¼ ounces rye whiskey, such as Rittenhouse Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Old Fashioned glass over ice. Express a lemon twist and drop it into the drink. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Tusk Bar: https://www.instagram.com/thetuskbar/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Jun 20, 2024

Laura Maddox, bar manager-owner at Austin's Small Victory, joins us today to dissect the Stinger. Dubbed "the king of after-dinner cocktails," Laura teaches us how to master this two-ingredient mix of Cognac and creme de menthe. Listen on, or read below, to learn Laura's Stinger recipe — and don't forget to like, review, and subscribe! Laura Maddox's Stinger Recipe Ingredients 1 ounce creme de menthe, such as Tempus Fugit or Giffard 2 ounces Cognac, such as Frapin, Dudognon, or Brandy Sainte Louise Directions Add all ingredients to a mixing glass with Clinebell ice. Stir until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Small Victory Bar: https://www.instagram.com/smallvictorybar/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Jun 13, 2024

Jason Hedges, beverage director at Laurent Tourondel Hospitality , author of “ The Seasonal Cocktail ,” and founding partner at the beverage consulting firm, Bar IQ , joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to like, review, and subscribe! Jason Hedges' Brooklyn Recipe Ingredients 2 ounces rye, such as Michter's ¾ ounce dry vermouth, such as Dolin ¼ ounce Maraschino Liqueur ¼ ounce Bigallet China-China Garnish: preserved cherry/orange twist Directions Add all ingredients to a mixing glass with ice. Stire until chilled. Strain into a chilled Nick & Nora (or Coupe) glass. Garnish and serve. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Jason: https://www.instagram.com/jason.hedges/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Jun 6, 2024

Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to discover Vanessa's Banana Daiquiri recipe — and don't forget to like, review, and subscribe! Vanessa Leon's Banana Daiquiri Recipe Ingredients ¼ ounce Demerara syrup (2:1) ½ ounce Banane du Brésil banana liqueur 1 ounce fresh lime juice 1 ½ ounces Zacapa 23 Rum Directions Add all ingredients to a shaker with ice. Shake until chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Vanessa: https://www.instagram.com/missvdleon/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

May 30, 2024

We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe! Toby Cecchini’s Cosmopolitan Recipe Ingredients 1 ½ ounces Absolut Citron ¾ ounce Cointreau ¾ ounce fresh lime juice ¾ ounce Ocean Spray Cranberry Garnish: lemon twist Directions Combine all ingredients in a cocktail shaker with ice. Shake until cold and strain into a chilled Coupe glass. Garnish with lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

May 23, 2024

Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he’s here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe! Kimball House's Transatlantic Recipe Ingredients 1 ½ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin) 1 ounce Strawberry Cocchi Americano** ½ ounce Manzanilla Sherry 1 tsp Faccia Brutto Centerbe Garnish: lemon twist (discard) Directions Add all ingredients to a mixing glass with ice. Strain into a chilled cocktail glass. Garnish with an express and discard lemon twist. ** Strawberry Cocchi Americano Ingredients 400 grams strawberries (thinly sliced) 1 bottle Cocchi Americano (750-milliliter) Directions Cook for 2 hours sous vide at 140ºF (60ºC) Rest overnight, refrigerated. Gently strain through cheesecloth and store in a fresh container or bottle. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Miles: https://www.instagram.com/miles_macquarrie/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

May 16, 2024

Ricardo Rodriguez, bar manager at Aberdeen, N.J.'s Lita and La Otra, visits Cocktail College today to shed light on the many numbered variants of the Daiquiri — most specifically, number four: El Floridita Daiquiri. We're ditching the shaker tins in favor of the blender for this one, and it's time to pull out that tall, straw-covered bottle of Luxardo Maraschino Liqueur, too. Listen on (or read below) to discover Ricardo's El Floridita Daiquiri recipe — and don't forget to like, review, and subscribe! Ricardo Rodriguez's El Floridita Daiquiri Recipe Ingredients 1 teaspoon white sugar Juice of ½ lime 5 drops Luxardo Maraschino Liqueur 2 ounces Cuban rum (or Brugal Extra Dry, Don Q, Bacardi Superior) Directions Add all ingredients to a blender. Fill serving glass (large 8 ½ ounce coupe) with crushed ice then add that to the blender with ingredients. Blend until fully incorporated and chilled, 8-12 seconds. Add to coupe glass and serve with a straw. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

May 9, 2024

Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he worked at. Don't forget to like, review, and subscribe! The Art of Choke Recipe Ingredients ⅛ ounce lime juice ⅛ ounce Demerara syrup fat ¼ ounce Green Chartreuse 1 ounce white rum (neutral) fat 1 ounce Cynar 2 dashes Angostura bitters Mint Directions Add all ingredients to a mixing glass including 2 sprigs of mint. Muddle and steep for 30 seconds. Fill with ice and stir until chilled. Strain into a rocks glass with a large cube. Garnish with additional mint sprigs. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Kyle: https://kindredcocktails.com/users/sasquatch Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

May 2, 2024

Rachel Kling, Diageo Hospitality Partnership National Educator, joins Cocktail College today to explore the Old Pal, an often overlooked relative of the Negroni and Boulevardier. We dive deep into the cocktail's history, discuss its potential for riffs and modern classics, and learn about a very exciting modern interpretation of a very traditional rye. Listen on, or read below, to learn Rachel's Old Pal recipe — and don't forget to like, review, and subscribe! Rachel Kling's Old Pal Recipe Ingredients 1 ounce George Dickel x Leopold Bros. Collaboration Blend Rye ¾ ounce Contratto Bianco Vermouth ¾ ounce Aperol Garnish: grapefruit twist Directions Add all ingredients to a mixing glass with ice. Stir until very chilled (at least 30 seconds). Strain into a chilled coupe glass. Garnish with a grapefruit twist. Old Pal Recipe (Classic) Ingredients 1 ounce rye whiskey 1 ounce dry vermouth 1 ounce Campari Garnish: lemon twist Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Rachel: https://www.instagram.com/eastmeetsleft/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Apr 25, 2024

Austin Hennelly, bar manager at Los Angeles' Kato , joins us today for a masterclass on one of the four fundamental components of cocktails: sugar. If you're stuck in a simple syrup rut, you're absolutely missing out on a massive flavor opportunity, as Austin explains it, taking up valuable real estate with flavorless refined sugar and risking over-dilution with the ingredient's water component. What should you do instead? The answer is also simple : click play and listen to Austin's invaluable advice — and, hey, don't forget to like, review, and subscribe! 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Austin: https://www.instagram.com/afhennelly/ Tim: https://www.instagram.com/timmckirdy/ Hosted on Acast. See acast.com/privacy for more information.

Apr 18, 2024

Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a historical is a given in today's episode. Listen on, or read below, to learn Marshall's Daisy recipe — and don't forget to like, review, and subscribe! Marshall Minaya's Daisy Recipe Ingredients 2 ounces Moonbird Gin / Holland-style gin ¾ ounce fresh lemon juice 2 teaspoons Maraschino liqueur 2 teaspoons simple syrup Seltzer water Directions Add all ingredients to a shaking tin with ice. Shake until chilled. Strain into a chilled large cocktail glass. Top with a splash of seltzer. 📧Get in touch: cocktailcollege@vinepair.com 🍋Reddit thread: https://www.reddit.com/r/bartenders/comments/158ond3/in_what_world_does_soda_water_belong_in_a/ 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Marshall: https://www.instagram.com/marshallvincent/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Apr 11, 2024

Manuel "Manny" De Avila, the Los Angeles based brand ambassador for Don Julio, joins us today to examine why there are relatively few classic tequila cocktails, and explain how to reimagine classics made with other spirits using tequila. Listen on, or read below, to learn Manny's recipes — and don't forget to like, review, and subscribe! Tequila White Negroni Recipe Ingredients 1 ¼ ounces Don Julio Alma Miel 1 ½ ounces Ancho Reyes Verde Chili Poblano Liqueur ½ ounce Salers Aperitif ¼ ounce Blanc vermouth Garnish: lemon twist Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled rocks glass over a large ice cube. Garnish with lemon twist. Tequila Espresso Martini Recipe Ingredients 1 ½ ounces Don Julio 70 Cristalino 1 ounce Mr. Black Cold Brew Coffee Liqueur ¾ ounce cold brew cordial ¼ ounce Ancho Reyes Classic Few dashes Chocolate Mole Bitters Directions Add all ingredients to a shaking tin with ice. Shake long and hard. Strain into a chilled coupe glass. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Manny: https://www.instagram.com/mannythebarkeep/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Apr 4, 2024

Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail carts, and much, much more. Listen on, or read below, to learn Sebastian's Manhattan recipe(s) — and don't forget to like, review, and subscribe! Rye Manhattan Recipe Ingredients Angostura Bitters: 4 dashes (precision dasher) or 2 dashes in regular bottle 2 ½ ounces Michter’s rye 1 ounce Carpano Antica sweet vermouth Garnish: brandied cherry Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Nick & Nora or coupe glass. Garnish with a brandied cherry. Bourbon Manhattan Recipe Ingredients Angostura Bitters: 6 dashes (precision dasher) or 3 dashes in regular bottle 2 ½ ounces Buffalo Trace 1 ounce Carpano Antica sweet vermouth Garnish: brandied cherry Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Nick & Nora or coupe glass. Garnish with a brandied cherry. Bedford and Grand Recipe Ingredients 2 dashes orange bitters 1 teaspoon Luxardo Maraschino Liqueur ½ ounce fino sherry ¾ ounce Barolo Chinato 2 ounces Michter’s rye Garnish: lemon twist Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Nick & Nora. Express and discard lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Sebastian: https://www.instagram.com/tollius_/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Mar 28, 2024

Cocktail or category of cocktails? That’s the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today’s drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we’ll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe! Amy Racine's Champagne Cocktail Recipe Ingredients 1 brown sugar cube 1 dash Angostura bitters 1 dash orange bitters 1 ½ ounces chilled VSOP Cognac 3 ounces chilled Champagne Garnish: orange and lemon peel Directions Add brown sugar cube to a chilled AP glass or flute. Soak cube with orange and Angostura bitters. Add Cognac and top with Champagne. Express and discard an orange and lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Amy Racine: https://www.instagram.com/amyracine/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Mar 21, 2024

Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget to like, review, and subscribe! Adam Fournier's Bougie Bijou Recipe Ingredients ¼ ounce Charteuse Elixir Vegetal ½ ounce Chartreuse VEP Green ¾ ounce Cocchi di Torino sweet vermouth 1 ½ ounces Navy Strength Gin, such as Plymouth Angostura Orange Bitters Garnish: Kirschwasser-soaked cherries Directions Add all liquid ingredients to a mixing glass and stir until chilled. Strain into a freezer-chilled vintage glass, such as a coupe. Garnish with a Kirschwasser-soaked cherry. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Adam Fournier: https://www.instagram.com/bottledinbondla/ Tim: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Mar 14, 2024

We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget to like, review, and subscribe! 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Mar 7, 2024

Joining us on Cocktail College today is Aaron Goldfarb, a longtime VinePair contributor and author of the recently released “ Dusty Booze: In Search of Vintage Spirits .” As the names of both today’s episode and Aaron’s newest book suggest, this episode will take us on a historical deep dive, and shed light on one of the most fascinating facets of modern drinks culture: vintage cocktails. Listen on (or read below) to discover Aaron’s ultimate vintage cocktail recipe — and don’t forget to like, review and subscribe! Aaron Goldfarb’s 1953 Vintage Vesper Recipe Ingredients - 3 parts 1953 Gordon’s Gin - 1 part 1953 Smirnoff Vodka - ½ part Kina Lillet Directions 1. Add all ingredients to a mixing glass. 2. Stir until well-chilled. 3. Strain into a vintage cocktail glass. 📧Get in touch: cocktailcollege@vinepair.com 📕Get your copy: “ Dusty Booze: In Search of Vintage Spirits ” 🍸Follow us: https://www.instagram.com/timmckirdy Hosted on Acast. See acast.com/privacy for more information.

Feb 29, 2024

Fred Astaire in a glass? That’s right folks, it’s the world’s most underrated cocktail, serially disregarded by “serious” drinkers. But not us — not here at Cocktail College! To the Vodka Martini, we’re devoting more than an hour of hot takes, technical insight, and cultural analysis with none other than Tony Abou-Ganim . Calling in from Las Vegas, the author of “ Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails " teaches us to leave our prejudices at the door and embrace the very spirit of hospitality. Listen on (or read below) to learn Tony’s Vodka Martini recipe — and don’t forget to like, review, and subscribe! Tony Abou-Ganim’s Vodka Martini Recipe Ingredients + Description: Choose your favorite vodka; opt to drink it straight out of the freezer or stirred (or shaken) with ice, and with or without vermouth. Garnish with — you’ve guessed it — whatever you feel like in the moment. Just make sure the glassware is on point! Helen David Relief Fund: TAG Spirits: https://tagspiritsawards.com/the-helen-david-relief-fund/ USBG: https://www.usbgfoundation.org/hdrf IG: https://www.instagram.com/thehdrf/?hl=en Hosted on Acast. See acast.com/privacy for more information.

Feb 22, 2024

Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter… and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains three base spirits, and a sherry float for good measure). Get ready for Garret Richard on the Fog Cutter, Scarlet Fog, and advanced cocktail techniques; Carlos Perez on his very own Brain Fog riff; and St. John Frizell on that drink’s newly launched, eponymous mug — a Sunken Harbor Club first! Garret Richard’s Fog Cutter Recipe Ingredients - 1 discarded orange wedge (orange wedge with juice removed) - 1 ounce Denizen White rum - ¾ ounce Capurro Pisco - ¼ ounce Ford’s Gin - 1 teaspoon Beachbum Berry’s Latitude 29 Orgeat - ½ ounce fresh lemon juice - ⅜ ounce Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid) - 3 drops almond extract - 5 drops saline solution - Float: ⅜ ounce Harvey’s Bristol Cream sherry Directions 1. Place a discarded orange wedge at the bottom of a small Pilsner glass (10 oz). 2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin. 3. Flash blend with 8 ounces crushed ice. 4. Add to Pilsner glass with orange wedge. 5. Fill with 4 ounces crushed ice and top with Bristol Cream sherry float. 6. Garnish with generous mint sprig, orchid, and an orange slice, and serve with a straw. **Trader Vic’s Fog Cutter Recipe** Ingredients - 2 ounces Puerto Rican rum - 1 ounce brandy - ½ ounce gin - 1 ounce orange juice - 2 ounces lemon juice - Float: sherry Directions 1. Add all ingredients to a mixing glass with cracked ice. 2. Shake until well chilled. 3. Pour into a tall glass with ice. 4. Top with sherry float and serve with a straw. (For Don the Beachcomber’s version, replace brandy with pisco.) Order Here: Tropical Standard: Cocktail Techniques & Reinvented Recipes (SIGNED COPY) Brain Fog Mug (Limited Edition) Hosted on Acast. See acast.com/privacy for more information.

Feb 15, 2024

It's another historical deep dive today, as we cast our gaze hundreds of years into the past to explore punches, something the Oxford Companion to Spirits & Cocktails describes as "the foundational drink of modern mixology and the first mixed drink based on spirits to gain global popularity.” Helping us do so is Tural Hasanov, the director of Arts Club and Punch Room at the Tampa EDITION. Listen on to learn Tural's top tips on all things sour, sweet, strong, and weak — and don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Feb 8, 2024

In the two years since we first covered the Espresso Martini, precious little has changed on the drink’s popularity front. In fact, it’s probably more popular now than ever. On reflection, this should come as no surprise, and today we’re joined by Stephen Kurpinsky — Mr. Black’s long-time U.S. brand ambassador — to learn exactly why that’s the case. Listen on (or read below) to discover Stephen’s Espresso Martini recipe — and don’t forget to like, review and subscribe! Stephen Kurpinsky’s Espresso Martini Recipe Ingredients - 1 ½ ounces Mr. Black Cold Brew coffee liqueur - 1 ounce vodka - 1 ounce fresh espresso or cold brew concentrate - ¼ ounce rich simple syrup (2:1) Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled. 3. Strain into a chilled coupe glass. 4. Garnish with three coffee beans. Hosted on Acast. See acast.com/privacy for more information.

Feb 1, 2024

We’re stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe! Patrick Smith’s Vesper Recipe Ingredients - 2 ounces London Dry gin - 1 ounce vodka - 1 ounce of Tempus Fugit Kina L'Aéro d'Or Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled coupe glass. 3. Garnish with an expressed, manicured lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Jan 25, 2024

The Tuxedo is a complex cocktail in many different ways, but primarily because it has a number of… well, numbered variations, the most well-known of which contains sherry, which is a whole different category of variations itself. Luckily enough for us, we’re joined by the wonderful tutor (and bartender!) Kat Foster, an EMP alum and bar manager of Brooklyn’s Margot. Listen on (or read below) to discover Kat’s Tuxedo recipe — and don’t forget to like, review and subscribe! Kat Foster’s Tuxedo Recipe Ingredients - 1 ½ ounces Old Tom Gin, such as Hayman’s or Ransom - 1 ½ ounces Manzanilla sherry, such as Lustau or Valdespino - 2 dashes orange bitters - 2 dashes absinthe - Splash (⅛ ounce) Maraschino liqueur - Garnish: lemon twist Directions 1. Add ingredients to a mixing glass, fill with ice, and stir for 30-40 seconds until chilled. 2. Strain into a chilled Nick & Nora glass. 3. Garnish with lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Jan 18, 2024

Named after "the most famous train in the world," today's drink sees us head to London with significant stops in New York and Chicago, as we explore the 20th Century Cocktail. Joining us to do so is Meredith Barry, the co-owner and operator of Platypus and New Society in St. Louis. Listen on (or read below) to discover Meredith’s 20th Century Cocktail recipe, and don’t forget to like, review, and subscribe! Meredith Barry’s 20th Century Cocktail Recipe Ingredients 1 1/2 ounces gin, such as Hayman’s or Plymouth 3/4 ounce Cocchi Americano 3/4 ounce fresh lemon juice 1/4 ounce creme de cacao, such as Tempus Fugit 2 dashes (1 dropper) saline solution Directions Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Jan 11, 2024

In this planetary edition of Cocktail College, we’re joined by Ray Sakover to embark on a deep space exploration of The Saturn. Ray is the co-owner of New York’s recently opened Paradise Lost, and the cocktail in question is a lesser-known, gin-based blended tiki concoction. Listen on (or read below) to discover Ray’s Saturn recipe, and don’t forget to like, review, and subscribe! Ray Sakover’s Saturn Recipe Ingredients 5 drops 25% saline solution ½ ounce fresh lime Juice ½ ounce fresh lemon Juice ¼ ounce Boiron passion fruit puree ¼ ounce Orgeat Works Latitude 29 Orgeat ½ ounce Orgeat Works Toasted Orgeat ¼ ounce Thai Spice Falernum ½ ounce Hayman's Old Tom Gin ½ ounce Bimini Gin 1 ¼ ounces Perry's Tot Navy Strength Gin Directions Combine all ingredients in a shaker tin. Flash-blend with 8 ounces (1 cup) pebble ice for 5 seconds or until the tin is frosty. Dump into a double rocks glass with 4 ounces of pebble ice. Garnish with a lemon wheel, lime wheel, round rosette paper cocktail fan, and alien toys. Hosted on Acast. See acast.com/privacy for more information.

Jan 4, 2024

We’re revisiting one of the world’s (and certainly America’s) most beloved cocktails with Maxwell Reis, beverage director at Los Angeles’ Mírate, and VinePair 50 and VinePair Next Wave Awards winner. Prepare to learn all about his distinct approach to the Margarita, and get ready to reconsider all things agave, from syrup to spirits. Listen on (or read below) to discover Max’s Margarita recipe, and don’t forget to like, review, and subscribe! Maxwell Reis’ Mírate Margarita Recipe Ingredients 1 ounce fresh lime juice ¾ ounce No-gave syrup** 2 ounces blanco tequila or mezcal Garnish: orange- or sal-de-gusano-salted rim Directions Add all ingredients to a cocktail shaker with 4 cubes of Hoshizaki ice. Hard shake until cold. Strain into a salt-rimmed rocks glass over ice. *No-gave Syrup Ingredients 2 parts water 2 parts demerara sugar 1 part honey, ideally single variety orange blossom Hosted on Acast. See acast.com/privacy for more information.

Dec 28, 2023

During this holiday week, a quick season’s greetings from everyone here at Cocktail College and the VinePair HQ. See you next year, as we return to our regular programming on Jan 4th! Hosted on Acast. See acast.com/privacy for more information.

Dec 21, 2023

A bonafide West Coast classic — one whose history is pretty agreed upon — the Martinez holds a very important place in cocktail history, as many believe it to be the bridge between the Manhattan and the Martini. But it’s so much more than that, and a drink deserving of a standalone episode. So here we are! Joining us is San Francisco local Nicolas Torres, the bar director of True Laurel. The Martinez is a drink Nico’s made countless times in its classic guise throughout his 15+ year career. It also offered the inspiration for one of the most popular proprietary drinks at True Laurel — one that’s been on the menu since day one. Listen on (or read below) to discover both of those recipes — and don’t forget to like, review and subscribe! Nicolas Torres’ Martinez Recipe Ingredients - 1 ¾ ounces Old Tom gin - ¾ ounce sweet vermouth, ideally French - ¼ ounce (scant) Luxardo Maraschino Liqueur - 1 dash orange bitters - 1 dash Angostura bitters - Garnish: orange twist Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a petite coupe glass. 4. Garnish with orange twist. In the Pines, Under the Palms Recipe (simplified) Ingredients - ¾ ounce coconut-washed rye - ¾ ounce St. George Terroir gin - ¾ ounce sweet vermouth - ¼ ounce (scant) Luxardo Maraschino Liqueur - 1 dash Angostura bitters - Garnish: pine tips, Arak Directions 1. Mist a rocks glass with Arak. 2. Add all ingredients to a mixing glass with ice. 3. Stir until chilled. 4. Strain into misted rocks glass over one large cube of ice. 4. Garnish with pine tips. Hosted on Acast. See acast.com/privacy for more information.

Dec 14, 2023

In Washington D.C., the Gin Rickey is not so much a preferred drink but part of the city’s cultural fabric. It is here, history and booze historians tell us, that gin cemented its status as the signature spirit of lime-scented highballs, before winning the hearts and palates of the social and political elite. Here to tell us how it did so, and why the Gin Rickey is so revered, is Andra “AJ” Johnson. A longtime D.C. resident and hospitality veteran, AJ is the managing partner of Serenata, in the city’s Union Market District, and founder of the Back to Black pop-up. Listen on (or read below) to discover AJ’s Gin Rickey recipe — and don’t forget to like, review, and subscribe! Andra “AJ” Johnson’s Gin Rickey Recipe Ingredients - 2 ounces London Dry-style gin - ½ ounce fresh lime juice - 5 ounces club soda - Garnish: fresh lime wedge Directions 1. Add gin and lime to a chilled highball glass and stir slightly. 2. Top with club soda poured down a spiral bar spoon. 3. Carefully add ice. 4. Garnish with lime wedge. Hosted on Acast. See acast.com/privacy for more information.

Dec 7, 2023

In simple terms, El Capitán is a Manhattan made with Pisco and garnished with an olive. As is so often the case, though, it’s worth noting that this drink is also so much more than that. El Capitán is a snapshot of Peruvian history — a celebration of the country’s iconic national spirit. Here to divulge more and dive deeper into all of the above, is Chicago-based Mike Ryan, the corporate director of beverage for Acurio International. Listen on (or read below) to discover Mike's El Capitán recipe — and don’t forget to like, review, and subscribe! Mike Ryan’s El Capitán Recipe Ingredients - 2 ounces Acholado Pisco - 1 ounce sweet vermouth - 2 dashes Angostura bitters - Garnish: green olive Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Coupe glass. 4. Garnish with a green olive. Hosted on Acast. See acast.com/privacy for more information.

Nov 30, 2023

It’s a whiskey sour with a red wine float — but it’s also so much more than that. With various different preparations in modern mixology, the New York Sour is also strange in that it's gone by many monikers over the years, and despite what we now call it, its creation holds little or no ties to the Big Apple. Here to explore the New York Sour with us today is the legendary bartender, consultant, and singer/songwriter, Frank Caiafa. These days, Frank works as the spirits portfolio director for Banville Wine Merchants but you may also be familiar with his work as an author, having published The Waldorf Astoria Bar Book in 2016 (link below). Listen on (or read below) to discover Frank’s New York Sour recipe — and don’t forget to like, review and subscribe! Frank Caiafa’s New York Sour Recipe Ingredients - 2 ounces 86 proof rye whiskey - ¾ ounce simple syrup (1:1) - ¾ ounce fresh lemon juice - Garnish: red wine, such as Bordeaux or Rioja Directions 1. Add rye whiskey, simple syrup, and lemon juice to a cocktail shaker with ice. 2. Shake until chilled. 3. Strain into a footed stem glass. 4. Float a small amount of red wine on top (no more than ¼ inch) over the back of a bar spoon. The Waldorf Astoria Bar Book: https://handlebarsnyc.com/waldorf-astoria-bar-book Hosted on Acast. See acast.com/privacy for more information.

Nov 16, 2023

Very recently (at the time of publishing, at least), the topic of organizing labor came up unexpectedly in the bar industry, as workers at one of the country’s most notable craft cocktail spots announced their intention to unionize. We’re not going to dig too deep into the specifics of that effort, though we will touch upon it throughout the episode. Instead, we're joined by returning guest and labor expert, Dave Infante, to discuss how bar workers might go about unionizing, and why they might want to do so in the first place. Don't forget to like, review, and subcribe! Dave's Fingers column on the union drive at Death & Co.: https://www.fingers.email/p/inside-the-union-drive-at-death-and Jill Cockson's Cocktail College episode referenced in today's show: https://podcasts.apple.com/us/podcast/the-art-of-hospitality/id1583840832?i=1000611715875 Hosted on Acast. See acast.com/privacy for more information.

Nov 9, 2023

It’s our most ambitious techniques episode to date. It involves chemicals, special — and fairly pricy — equipment, and a not insignificant investment in time and effort. But don’t worry, listener, because not only do we have the perfect guest to explain the technique and hold our hands throughout the process, but he’s also devised a home bartender solution. The technique is and the returning guest is our go-to source for all things techniques: Mr. Jack Schramm. Hosted on Acast. See acast.com/privacy for more information.

Nov 2, 2023

We're diving into the archives today at Cocktail College as we resurface an episode and cocktail we think you might have missed first go around: The American Trilogy. We're exploring it with the Applejack-based drink's co-creator, and owner of New York’s Dutch Kills bar and Hundredweight Ice Company, Richie Boccato. Listen on to learn the story behind the American Trilogy and to learn Boccato’s recipe — and don’t forget to like, review, and subscribe! Richie Boccato’s American Triology Recipe Ingredients - 1 ounce applejack, such as Laird’s Bottled in Bond - 1 ounce rye whiskey, such as Michter’s - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans’) - 1 splash soda water Directions 1. Add sugar cube to a chilled Old Fashined glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, singule cube of ice. Stir a few times to incorporate the sugar paste. 4. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Oct 26, 2023

Stirred, boozy, and beloved by bartenders across the globe, the Hanky Panky feels like a modern creation but it's steeped in history, having been created over 100 years ago by Ada "Coley" Coleman at the American Bar at the Savoy hotel. Here to join us today and share his expertise on the drink is Ektoras Binikos, a New-York-based long-time industry pro, and co-owner of Sugar Monk in Harlem and the upcoming Bitter Monk at Brooklyn's Industry City. Listen on (or read below) to discover Ektoras' Hanky Pankny recipe — and don’t forget to like, review and subscribe! Ektoras Binikos' Hanky Panky Recipe (Classic) Ingredients - 1 ½ ounces London Dry Gin - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass. 3. Garnish with an orange twist. Ektoras Binikos' Hanky Panky Recipe (Sugar Monk riff) Ingredients - 1 ½ ounces unaged genever - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca - 2 or 3 drops housemade orange bitters Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass. 3. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Oct 19, 2023

People often describe the holy trinity of tropical drink ingredients as being rum, lime, and sugar. But with an irresistible mix of rum, pineapple, and coconut, the Piña Colada enters the chat and challenges that title. Such is its appeal and renown, the Piña Colada has been the national drink of Puerto Rico since 1978, with not one but two bars claiming ownership of it. We’ll dissect those stories and explore the sheer versatility of the Piña Colada with returning guest and friend of the show Joey Smith, bar director at New York’s Chez Zou. Listen on (or read below) to discover Joey’s batched frozen Piña Colada recipe — and don’t forget to like, review, and subscribe! Joey Smith’s Frozen Piña Colada Recipe (10 liter batch) Ingredients - 625 milliliters Cruzan Black Strap - 640 milliliters fresh lime juice - 1200 milliliters water - 1875 milliliters Bacardí Ocho - 2500 milliliters house coconut syrup - 3200 milliliters pineapple juice Directions 1. Add all ingredients to a frozen drinks machine. 2. Serve in a Hurricane glass with Arak-soaked raisins. Hosted on Acast. See acast.com/privacy for more information.

Oct 12, 2023

Coffee-based digestif cocktail but make it two-ingredient and simple to serve: it is, of course, the Carajillo. Literally, all you need for this one is freshly pulled espresso, Licor 43, decent ice, and a good shaking arm. Here to explain how to bring all of that together is Tito Pin Perez, creative director of Mexico City's Rayo cocktail bar . Listen on (or read below) to discover Pin Perez's Carajillo recipe — and don’t forget to like, review and subscribe! Tito Pin Perez's Carajillo Recipe Ingredients - 1 ½ ounces freshly pulled espresso - 2 ounces Licor 43 - Garnish: Espresso beans Directions 1. Add both ingredients to a shaker with a large rock of "chunk" ice. 2. Shake vigorously until well chilled and a nice foam has formed. 3. Strain into a chilled Old Fashioned glass filled with ice. 4. Garnish with three espresso beans. Hosted on Acast. See acast.com/privacy for more information.

Oct 5, 2023

It’s been described as “the first and best cocktail of the 21st century to push the boundaries of classic tiki,” and also, simply, “A hell of a good drink.” It’s The Winchester (and the Double Barrel Winchester) and we’re diving into it with creator and returning friend of the show, Brian Miller. Listen on (or read below) to discover the recipe — and don’t forget to like, review and subscribe! Brian Miller’s Double Barrel Winchester Recipe Ingredients - ¾ ounces lime juice - ¾ ounces grapefruit juice - ½ ounce grenadine - ½ ounce ginger syrup - ½ ounce St. Germain - 1 dash Angostura bitters - ½ ounce Greenhook Ginsmith Old Tom gin - ½ ounce Perry’s Tot gin - 1 ounce Miller’s Westbourne Strength gin - 1 ounce Monkey 47 gin Directions 1. Add all ingredients to a blender with a cup of crushed ice. 2. Blend until ice is completely incorporated and drink is cold. 3. Pour into a tiki glass and top with crushed ice if necessary. 4. Garnish with a dehydrated grapefruit wedge. Hosted on Acast. See acast.com/privacy for more information.

Sep 28, 2023

The Batanga, or charro negro as it’s more commonly known across Mexico, is a simple combination of tequila, lime and coke. Despite the simplicity of its composition, that doesn’t mean we can’t do the deep dive on the drink we typically do here at Cocktail College. This is a beverage with rich national significance, that requires careful consideration of ingredients and preparation, and ultimately says something about drinking culture. Here to connect all of those dots is Clayton Szczech, a Mexico-based former bar owner, and sociologist, writer, author of the book “A Field Guide to Tequila.” Listen on (or read below) to discover The Batanga recipe — and don’t forget to like, review and subscribe! The Batanga Recipe Ingredients - 1 ½ ounces Tequila Blanco (or a mixto, such as El Tequileño) - ½ ounce lime juice (roughly one key lime) - Mexican Coca-Cola, to taste - Garnish: Lime wedge Directions 1. Prepare a highball (or chimney) glass rimmed with rock salt. 2. Add tequila, lime juice, and top with ice and Coke. 3. Stir with the same knife used to cut the lime until chilled. 4. Garnish with lime wedge. Hosted on Acast. See acast.com/privacy for more information.

Sep 21, 2023

The genre of split-base classic cocktails is a lot thinner than you might imagine. And, honestly, it’s questionable whether today’s drink, The Warday’s, can even be considered a classic, such is its relative anonymity. But it is past time you get to know this 1930s gin and apple brandy mashup. Here to explore it with us is Eryn Reece, a New York-based bartender, qualified spirits expert and judge, Speed Rack National Champion, and Tales of the Cocktail Dame Hall of Fame Inductee. Listen on (or read below) to discover Eryn’s Warday’s recipe — and don’t forget to like, review, and subscribe! Eryn Reece’s Warday’s Recipe Ingredients - 1 ounce Calvados, such as Lemorton - 1 ounce London Dry gin, such as Beefeater - ¾ ounce sweet vermouth, such as Carpano Antica - ¼ ounce yellow Chartreuse - Garnish: lemon twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Sep 14, 2023

It's Mr. David Wondrich. It's the Martini. And this ain't no riff or re-run. Instead, we're revisiting this most iconic of classics at Cocktail College, and we're doing so with one of the biggest names in the business. For decades, Wondrich has been at the forefront of chronicling and uncovering cocktail history. He is a James Beard Award-winning author, the editor-in-chief of the Oxford Companion to Spirits & Cocktails , the resident Spirits & Cocktails historian and advisor at Flaviar, and co-host of the Fix Me a Drink podcast. Listen on (or read below) to discover Wondrich's Martini recipe — and don’t forget to like, review and subscribe! David Wondrich’s Martini Recipe Ingredients - 3 parts London Dry gin, such as Tanqueray - 1 part dry vermouth, such as Noilly Prat - 2 dashes orange bitters - Garnish: lemon twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Sep 7, 2023

Take yourself back, listener, to the early 2010s. Craft beer has reached a crescendo. The cocktail movement has fully established itself. And so, for the better part of a decade, “beer cocktails” were being dangled as a dazzling new hybrid form of mixed drinks that might take on. That was the idea, at least. But then…well, it never really took off. What went wrong for this new frontier of hybrid drinks? And why have we never covered beer as a bonafide ingredient, fitting of this show? Here to shed light on those questions and re-examine that basically forgotten period of promise is VinePair’s very own contributing editor, Dave Infante. You might already be familiar with Dave, as the host of VinePair's sterling " Taplines " podcast, which offers weekly deep dives into moments of history and meaningful movements within the beer industry. Consider this week's episode an all-VinePair mashup, with Snakebites, Bulldogs, and the much-heralded "Beer Cocktail Boom." And don't forget to like, review, and subscribe! Articles mentioned in this episode: Frank Bruni: " Cockatails With a Buzz " CNBC: " Get Ready for a Beer Cocktail Boom " Robert Simonson: " The Mexican Bulldog Lets the Mixing Take Place as You Sip " Maro's "Challenge THE BULLDOG!": https://maros-shrimphousebulldog.com/house-drink/ Hosted on Acast. See acast.com/privacy for more information.

Aug 31, 2023

"A stimulating liquor, composed of spirits of any kind, sugar, water, and bitters." Over 200 years since their publication in a New York state newspaper, those 13 words continue to stand as the very definition of the cocktail. They ring true when dissecting everything from an Old Fashioned to a Martini, Manhattan, Sazerac, or Pisco Sour. But do they capture the full essence of 21st-century cocktails or is this iconic definition due a modern-day re-examination? We're joined today by Greg Boehm, CEO of Cocktail Kingdom and the Cocktail Kingdom Hospitality Group to explore just that. We'll also learn about his background as an antique book collector and publisher, and the impact his work has had on the modern cocktail landscape. It's our 100th episode special, listener, so please don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Aug 24, 2023

Garnishes: Form or function? Foundational part of a drink's creation or afterthought? These are but a sprinkling of the topics we’re exploring in today’s techniques episode, where we're joined by New York-based Leo Robitschek, a James Beard Award-winning author and beverage director, and partner at Sydell Group. Listen on to discover Leo's considered, distinctly culinary approach to garnishes, and don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Aug 17, 2023

Angostura. Peychaud's. Orange. Chances are, that might be the extent to which your cocktail bitters experience extends, and if that is the case, you're missing a trick. Because as today's guest explains, bitters are an essential cocktail seasoning and a requirement in every drink. That guest is Sother Teague, beverage director at New York's Amor y Amargo and Overthrow Hospitality; host of "The Speakeasy" podcast; and author of “I’m Just Here for the Drinks.” And today's show is an ode to this complex category of ingredients, and a one stop shop for everything you need to know about using them. Hosted on Acast. See acast.com/privacy for more information.

Aug 10, 2023

We’ve covered multiple cocktails named after cities and neighborhoods before but this week marks the first drink named after a state — and it’s a classic. Trey Sanford, bar manager of Anchorage’s South Restaurant + Coffeehouse, joins us to break down the Alaska, an iconic mix of gin, yellow Chartreuse (if you can get your hands on it), and orange bitters. Listen on (or read below) to discover Trey’s Alaska recipe — and don’t forget to like, review and subscribe! Trey Sanford’s Alaska Recipe Ingredients - 2 ½ ounces Amalga gin - ½ ounce Yellow Chartreuse - 2 dashes Scrappy’s orange bitters - 3 drops saline solution (80:20 made with high-quality sea salt) - Garnish: orange twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Aug 3, 2023

Most of what’s notable about the Ramos Gin Fizz comes before you take a sip — namely, its striking appearance, which arrives as the product of a painstaking, 10-minute preparation time. But what if there was a way to eliminate the muscle-straining extended shake and, as a consequence, put the Ramos on a permanent cocktail menu? At The Gem, in Bolton Landing, N.Y., Richie Boccato and team have done just that. Better yet, they’ve managed to do so without fancy equipment or molecular techniques. Listen on (or read below) to discover Boccato’s reinvented Ramos Gin Fizz recipe — and don’t forget to like, review and subscribe! Richie Boccato’s Ramos Gin Fizz Recipe Ingredients - ⅜ ounce fresh lemon juice - ⅜ ounce fresh lime juice - ⅞ ounce demerara syrup (2:1) - 1 ounce heavy cream - 1 ½ ounces Old Tom Gin, such as Barr Hill, Hayman’s, or Greenhook - 4 or 5 drops orange flower water - 1 ½ teaspoons pasteurized egg white powder - Pinch (tip of teaspoon) charcoal salt Directions 1. Combine all ingredients in a blender with a heaped scoop (8-10 ounces) crushed ice. 2. Blend on a high setting until chilled and all ingredients fully incorporated. 3. Pour intoe a chilled Collins glass. 4. Garnish with an orange “rose,” made with a mint sprig and a cherry on a bamboo skewer. Hosted on Acast. See acast.com/privacy for more information.

Jul 27, 2023

While Mario Puzo and Francis Ford Coppola’s “The Godfather” continue to enjoy critical acclaim more than 50 years after its release, the same can’t be said for its namesake cocktail. But just because the disco-era mix of Amaretto and Scotch was traditionally cloying and unbalanced, doesn’t mean it isn’t worthy of a 21st-century upgrade. Joining us to teach us how to do so is John Ware, bar director of New York City’s Forsythia. Leave the gun, take the cannoli, and listen on (or read below) to discover the Forsythia Godfather recipe — and don’t forget to like, review and subscribe! John Ware’s Forsythia Godfather Recipe Ingredients - 1 ¼ ounces blended scotch, such as Speyburn - ¼ ounce smoky whisky, such as Puni Alba Malt - ⅔ ounce amaretto, such as Disaronno or Luxardo Amaretto di Saschira - ¼ ounce Ostinato Secco Dry Marsala - ½ teaspoon honey syrup (2:1) - 1 teaspoon Reisetbauer Hazelnut eau de vie - 4 drops of saline solution (5:1) Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled rocks glass with a large rock of ice. 3. Garnish with a brioche pastry (filled with Chantilly pastry creme, topped with powdered sugar) and Cantucci (almond biscotti) on the side plate. Hosted on Acast. See acast.com/privacy for more information.

Jul 20, 2023

It's the Army & Navy, folks, an orgeat-sweetened gin sour (sans egg white) that seems to be perenially there, hiding in plain sight — camouflaged, if you will. Joining us to talk through this relatively anonymous classic is Ben Brown , beverage director of New York's Porchlight . Listen on for tips on how to make your own orgeat, ideal sour specs, and general chat on David A. Embury's curmudgeonly nature. Listen on (or read below) to discover Brown's Army & Navy recipe — and don’t forget to subscribe! Ben Brown's Army & Navy Recipe Ingredients - 2 dashes Angostura bitters - ¾ ounce lemon juice - ¾ ounce orgeat - 2 ounces London Dry gin Directions 1. Combine all ingredients in a shaker tin with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Serve without garnish. Hosted on Acast. See acast.com/privacy for more information.

Jul 13, 2023

Not just an evocative name, the Missionary's Downfall blends pineapple, rum, mint, peach brandy, and lime, and fits into that category of cocktails we first devour with our eyes. Beyond its stunning appearance lies a fascinating back story, complete with characters like Don the Beachcomber and tales of smuggling mint seeds into Hawaii. Walking us through all of that and more is the Italian-born rum enthusiast and exotic drinks connoisseur, Daniele Dalla Pola. Based in Miami, Daniele is an expert on tiki culture and runs the fantastic adjoining bars Esotico and The Kaona Room . Listen on (or read below) to discover Dalla Pola's recipe — and don’t forget to subscribe! Daniele Dalla Pola's Missionary's Downfall Recipe Ingredients - ½ ounce lime juice (strained) - ½ ounce peach brandy - 1 ½ ounces white rum - 3 pieces pineapple - 8 mint leaves Directions 1. Blend everything together without ice using a stick blender. 2. Add a small amount of crushed ice and blend again until chilled. 3. Garnish with a mint sprig in the center of the cocktail. Hosted on Acast. See acast.com/privacy for more information.

Jul 6, 2023

Strange things happen when people enter airports. Manners fly out the window, along with all concept of time and space, and anything seemingly goes on the drinking front. But what about the fine folks serving up endless Bloody Marys and Martinis? What's it like running a high-end bar program in a space that all other areas of the industry seem to forget — from distributors and brand reps to award-giving organizations? Taking us behind the curtain today and into the intriguing world of airport bartending is New York's Steven Ferreira . For seven formative years, Steven worked at and ran a fast-paced bar at JFK, breaking the mold by squeezing fresh citrus and making proprietary syrups. Also along for the ride on this very special episode is returning guest, discerning drinker, and seasoned traveler Kelvin Uffre, who previously joined us for a memorable discussion on the Cuba Libre . Hosted on Acast. See acast.com/privacy for more information.

Jun 30, 2023

We're taking a long overdue trip north of the border today to pay a visit to Toronto and embark on a similarly overdue exploration of Canadian whisky and Fernet. Joining us to do so is Canada’s very own Kate Boushel, the director of beverage and education for the Barroco Group in Montreal. Listen on to learn Kate's Toronto recipe — and don't forget to like, review, and subscribe! Kate Boushel's Toronto Recipe Ingredients - 2 ounces Canadian whisky - ½ ounce Fernet - ¼ ounce simple syrup - Garnish: Orange twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Martini glass or a chilled rocks glass with one large ice cube. 3. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Jun 22, 2023

One of the two foundational techniques for mixing drinks, stirring is employed for such classics as the Manhattan, Old Fashioned, Sazerac, and — James Bond be damned — Martini. Read any stirred cocktail recipe and you'll encounter notes like "stir until chilled" or "stir for 15 seconds." But as any seasoned pro will attest, there's so much more to mastering this technique than that. Rejoining us for today's episode is Sebastian Hamilton-Mudge, an LA-based former bar owner and global brand ambassador, and co-founder of Candra , an online educational drinks platform, and creative and consultancy agency. Listen on to discover Sebastian's top stirring tips — and don't forget to like, review, and subscribe! (Check out Candra's guide to stirring a perfectly diluted Dry Martini every time here !) Hosted on Acast. See acast.com/privacy for more information.

Jun 15, 2023

It’s a sherry-soaked, historical deep dive today on Cocktail College, as we explore the Adonis. Breaking down the drink’s Broadway ties and shining a light on the delightful world of Spanish fortified wines are Mary Allison Wright and McLain Hedges of Denver’s Yacht Club Listen on (or read below) to discover the duo’s Adonis recipe — and don’t forget to subscribe! Mary Allison Wright and McLain Hedges’ Adonis Recipe Ingredients - 1 ½ ounces Valdespino Fino Inocente sherry - 1 ½ ounces Dolin Rouge vermouth - 1-2 dashes celery bitters - Pinch salt or a drop of saline solution - Garnish: Lemon twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick and Nora glass. 3. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Jun 8, 2023

Is the Vodka Soda a bonafide cocktail? Is it the reason that vodka continues to rank as one of the best-selling spirits in the U.S., and the main factor behind the overwhelming success of brands such as Tito's? And can you create a flavorsome, interesting version of this drink while staying true to the essence of a classic Vodka Soda? These are all questions we're answering today as we're joined in the studio by Ignacio "Nacho" Jiménez, co-owner of the recently opened, must-visit NYC bar, Superbueno. Listen on (or read below) to learn Nacho's Vodka Y Soda recipe — and don't forget to like, review, and subscribe! Ignacio “Nacho” Jiménez’s “Vodka Y Soda” Ingredients - 1 ½ ounces pasilla and guajillo pepper infused Grey Goose* - ¼ ounce Velvet Falernum - 5 ounces guava water** - Garnish: Guava salt Directions 1. Rim a chilled highball glass with guava salt. 2. Combine all ingredients and charge with carbonation either in a soda stream or using an ISI with a CO2 soda charger. 3. Serve in the highball glass over an ice spear or regular ice. Pasilla and Guajillo Grey Goose* Ingredients - 1 liter Grey Goose vodka - 20 grams deseeded Guajillo peppers - 10 grams deseeded Pasilla Peppers Directions 1. Add vodka to a container/pitcher. 2. Add deseeded peppers. 3. Infuse from 30 mins to overnight before straining through a fine mesh strainer. Guava Water** Ingredients - 1 liter clarified guava purée*** - 7 grams tartaric acid - 8 grams malic acid - 15-20 grams sugar Directions 1. Combine all the ingredients together and, if possible, use a brix refractometer while adding sugar until you reach 15-20 sugar brix. 2. Store in the refrigerator. (Will last for a couple of weeks.) Clarified Guava Purée*** Ingredients - 850 grams Le Boiron guava purée - 200 milliliters water - 130 grams Pectinex - 2 grams Agar Agar Directions 1. Mix the guava puree with Pectinex in a large pot and let it sit for 20 min. 2. Add water and cook until it boils, stirring continuously so it doesn’t catch. 3. Add Agar Agar and dissolve. 4. Strain through a coffee strainer into a sealable container. Hosted on Acast. See acast.com/privacy for more information.

Jun 1, 2023

We're heading back into the Cocktail College archive today as we dispel a myth — occasionally purported on this show — that there aren't that many classic Scotch cocktails. Purists will know that certainly isn't the case, and one need only turn to The Rob Roy for evidence. Adam Montgomerie, a Scottish native and bar manager at Hawksmoor New York, once again takes us on today's whisky, sweet vermouth, and bitters deep dive. Listen on (or read below) to discover Montgomerie’s Rob Roy recipe — and don’t forget to like, review, and subscribe! Adam Montgomerie’s Rob Roy Recipe Ingredients - 2 ounces single malt Scotch, such as Clynelish 14 Year Old - 1 ounce sweet vermouth, such as Martini Rosso - 2 dashes Angostura bitters Garnish: 1 brandied cherry Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick and Nora glass. 3. Garnish with cherry. (Optional: express and discard a lemon or orange twist.) Hosted on Acast. See acast.com/privacy for more information.

May 25, 2023

We're 80-plus episodes into Cocktail College and somehow this is our first Punch episode. Some may call that a personal failing on our part. We see it as opportunity —opportunity to explore one of the world's most iconic tropical drinks. To do so, we're joined by none other than Jay Pouliot, bar manager of Daytona Beach's Mama Foo Foo. Listen on to learn Pouliot's Pisco Punch recipe — and don’t forget to like, review, and subscribe! Jay Pouliot's Pisco Punch Recipe Ingredients 1 ½ ounces Acholado Pisco (or aromatic like Italia or Torentelle) ¾ ounce fresh lemon juice ½ ounce pineapple gum ½ ounce Dubonnet or Lillet Rouge Garnish: candied pineapple wedge Directions Add all ingredients to a shaker with ice. Shake until chilled. Double strain into a chilled Nick & Nora glass. Garnish with a candied pineapple wedge. Hosted on Acast. See acast.com/privacy for more information.

May 19, 2023

Introducing Taplines, the latest addition to the VinePair podcast network. Each week, VinePair contributing editor and columnist Dave Infante interviews an industry professional about a triumph, tribulation, or turning point in the evolution of America's multibillion-dollar beer industry. Think: brewing icons, industry insiders, outspoken outsiders... basically anyone and everyone who’s made American beer into the cultural and commercial force it is today. Hosted on Acast. See acast.com/privacy for more information.

May 18, 2023

Among the many individuals who ushered cocktails and bartending into the modern mainstream, Phil Ward’s name rings out as loud as any in the industry. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the Last Word and the topic of today’s show. Listen on to learn Ward’s Division Bell recipe — and don’t forget to like, review, and subscribe! Phil Ward’s Division Bell Recipe Ingredients - 1 ½ ounces mezcal, such as Del Maguey Vida - ¾ ounce Aperol - ½ ounce Luxardo Maraschino liqueur - ¾ ounce fresh lime juice - Garnish: grapefruit twist Directions 1. Add all ingredients to a shaker with ice. 2. Shake until chilled. 3. Strain into a chilled coupe glass and garnish with a grapefruit twist (express and discard). Hosted on Acast. See acast.com/privacy for more information.

May 11, 2023

Nothing about the Japanese Cocktail is inherently Japanese, save for some of the patrons who reportedly first enjoyed it while frequenting the hotel bar tended by our old pal Jerry Thomas. Joining us today to shed some light on this mysterious and all-but-forgotten classic is Will Patton. Based in Washington D.C., Will is the beverage director of the restaurants Bresca and Jônt. Listen on (or read below) to discover Will's Japanese Cocktail recipe — and don't forget to like, review, and subscribe! Will Patton's Japanese Cocktail Recipe Ingredients 2 ounces brandy, such as Cognac, Armagnac, or Calvados 1/4 ounce orgeat 2 dashes aromatic bitters, such as Bitter Truth Garnish: lemon twist Directions Add all ingredients to a mixing glass with ice. Add two lemon peels to either side of the ice on the outer inner rim of the mixing glass. Stir until chilled. Strain into a chilled Nick & Nora glass. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

May 4, 2023

Hospitality — it's not just the name of the game but the name of the industry we love (and occasionally love to loathe). But what is hospitality truly about, beyond knowing how to properly interact with guests? In today's very special episode of Cocktail College, we're joined by Kansas-City-based entrepreneur, bar owner, returning guest, and VinePair 50 honoree, Jill Cockson. With Jill, we're exploring all of the unexpected but massively important aspects of hospitality — topics that don't just influence service but should shape the very nature of the industry moving forward. It's everything you need to know about hospitality, and it's all right here on the Cocktail College podcast — don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Apr 27, 2023

While often deemed an “unserious” cocktail ingredient, without the Japanese muskmelon liqueur Midori, the world would be robbed of the vibrant green, iconic Midori Sour cocktail —and that would be a shame, because this typically disregarded drink can be a showstopper, especially when prepped to the specs of New-York-based author and former bartender John deBary. Listen on to learn deBary’s Midori Sour recipe — and don’t forget to like, review, and subscribe! John deBary’s Midori Sour Recipe (As featured in Drink What You Want ) Ingredients - 2 ounces Midori - 1 ounce fresh lime juice - 1 egg white - Garnish (optional): lime wheel Directions 1. Add all ingredients to a shaker and dry shake without ice. 2. Add ice and shake until chilled. 3. Strain into a chilled Old Fashioned glass. Hosted on Acast. See acast.com/privacy for more information.

Apr 20, 2023

We’re jetting off to Barbados today on Cocktail College to explore one of the island’s most beloved drinks, The Corn ‘n’ Oil. Joining us to do so is Kevin Beary, a rum enthusiast and beverage director of Chicago’s award-winning Three Dots and a Dash, and The Bamboo Room at Three Dots and a Dash. Listen on to learn Beary’s Corn ‘n’ Oil recipe — and don’t forget to like, review, and subscribe! Kevin Beary’s Corn ‘n’ Oil Recipe Ingredients - 2 ounces rum, such as Foursquare 2010 - ½ ounce Falernum - 4 dashes Angostura Bitters - Garnish: lime coin Directions 1. Add all ingredients to a double Old Fashioned glass with a large, 2x2 inch ice cube. 2. Stir thoroughly to dilute and chill. 3. Express 10-15 drops of a lime coin. 4. Add lime coin to the glass, give one last stir, and stir. Hosted on Acast. See acast.com/privacy for more information.

Apr 13, 2023

À La Louisiane doesn’t enjoy as much attention as drinks like the Sazerac, Ramos Gin Fizz, and Vieux Carré, but this wonderful cocktail is New Orleans through and through. Unraveling the mysteries and magic of this cocktail, we’re joined today by William Elliott, managing partner and executive bar director of New York’s Maison Premiere, a veritable love letter to that grand city and its numerous great cocktails. Listen on to learn Elliott’s À La Louisiane recipe — and don’t forget to like, review, and subscribe! William Elliott’s À La Louisiane Recipe (As featured in The Maison Premiere Almanac ) Ingredients - 5 dashes absinthe, such as La Muse Verte - 5 dashes Peychaud’s bitters - ½ ounce Bénédictine - ¾ ounce sweet vermouth, such as La Quintinye Rouge - 1 ¾ ounces overproof rye whiskey, such as Wild Turkey 101 - Garnish: skewered candied cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir rapidly until chilled and strain into a chilled Nick & Nora glass. 3. Garnish with a skewered candied cherry. Hosted on Acast. See acast.com/privacy for more information.

Apr 6, 2023

Joining us today to explore the wide world of sour cocktails is Mike Lay. Based in Las Vegas and a two-times James Beard semi-finalist, Mike is the beverage director for the MINA group, and arrives in the virtual studio today with many years of experience in the bar, restaurant, and hospitality industries. Listen on to learn more — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Mar 30, 2023

The term “modern classic” doesn’t do the White Negroni justice — this drink is an icon, beloved worldwide, and the first stop on many a drinker’s journey down the craft cocktail rabbit hole. Joining us to chat about the drink we have not one but two guests: Ally Marone and Patty Dennison from New York’s Grand Army bar . Listen on to learn all you need to know about the White Negroni — and don’t forget to like, review, and subscribe! Ally Marone and Patty Dennison’s White Negroni Recipe Ingredients - 1 ounce Suze gentian liqueur - 1 ounce gin, such as Plymouth - 1 ounce Dolin Blanc vermouth or Cocchi Americano - Garnish: grapefruit twist Directions 1. Add all ingredients to a mixing glass and stir briefly. 2. Strain into a rocks glass over one large cube of ice. 3. Garnish with a grapefruit twist. Hosted on Acast. See acast.com/privacy for more information.

Mar 23, 2023

On the face of it, the Garibaldi is a simple two-ingredient cocktail composed of Campari and fresh orange juice. But as will all of the drinks we cover on Cocktail College, there’s so much more to it than that. This delicious highball represents the unity of Italy as one nation, and its citrus component offers much room for experimentation. Joining us for today’s episode is is Luca Missaglia, the co-founder of bartender training platform The Art of Shaking , and managing director partner of the rhubarb-based Amaro Santoni . Read on to learn Missaglia’s Garibaldi recipe — and don’t forget to like, review, and subscribe! **Enter the Mount Gay ‘A Taste of Home’ Cocktail Competition here ** Luca Missaglia’s ‘Three Citrus’ Garibaldi Recipe Ingredients - 2 ½ ounces fresh pink grapefruit juice - 2 ounces fresh blood orange juice - 1 ½ ounces Campari (or an alternative, such as Amaro Santoni) - Garnish: fresh bergamot twist Directions 1. Add fresh juices to a chilled highball glass. 2. Add Campari and top with ice. 3. Garnish with citrus twist and a stirrer. Hosted on Acast. See acast.com/privacy for more information.

Mar 16, 2023

Rum and Coke, Cuba Libre, Mentirita — there are many names to describe one of the world’s most famous highballs, which shows that this drink means different things to different people. For today's guest, Kelvin Uffre, the combination of rum, lime, and coke holds immense power — the ability to transport him back to his youth. Kelvin is an award-winning bartender and works as the New York rep for Tequila Fortaleza. Listen on to discover three of his Cuba Libre recipes — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Mar 9, 2023

On today's, admittedly ambiguously titled episode, we're exploring the philosophy of different styles of bartending. More specifically, we’re looking at interactive, high-end, and forward-thinking mixology, and the style of service that accompanies it. Jon Adler, the beverage director at New York's Shinjis, as well as the adjoined Michelin-starred omakase counter noda, is in the hot seat. Listen on to learn more — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Mar 2, 2023

Not to be confused with a morning cup of joe, the Americano is a precursor to the Negroni, with club soda taking the place of soda to create a flavorsome, low-ABV apéritif. To teach us about this Italian icon, we’re joined by Los-Angeles-based Nicolas O’Connor, the director of mixology and culinary arts at Apotheke Mixology . Listen on to discover O’Connor’s Americano recipe — and don’t forget to like, review, and subscribe! Nicolas O’Connor’s Americano Recipe Ingredients - 1 ½ ounces of Campari - 1 ½ ounces of sweet vermouth - 2 ounces of club soda or sparkling mineral water - Garnish: orange wedge Directions 1. Fill a Collins glass with ice cubes. 2. Add Campari and sweet vermouth. 3. Top with club soda or sparkling mineral water. 4. Stir gently and garnish with an orange wedge. Hosted on Acast. See acast.com/privacy for more information.

Feb 23, 2023

It’s an all-NYC episode today, as we pay a visit to the Bronx with a Manhattan detour, and considerable input from Brooklyn. The Bronx is the cocktail, Manhattan comes into play via the Waldorf-Astoria hotel, and our wonderful guest is Brooklyn native Frank Caiafa. Frank worked as the Beverage Director of the celebrated Peacock Alley and La Chine restaurants at the Waldorf-Astoria, from 2005 until its closure for renovations in 2017. Caiafa now runs the beverage and hospitality consulting enterprise, Handle Bars NYC, and is the author of “The Waldorf Astoria Bar Book,” which published just before the hotel’s closure. Listen on to discover Caiafa’s Bronx recipe — and don’t forget to like, review, and subscribe! Enter the Mount Gay ‘A Taste of Home’ Cocktail Competition here . Frank Caiafa’s Bronx Recipe Ingredients - 1 ½ ounces London Dry gin - ½ ounce dry vermouth - ½ ounce sweet vermouth - 1 ounce freshly squeezed orange juice - 1 dash orange bitters - Garnish: orange twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled. 3. Strain into a chilled Nick & Nora glass. 4. Express and discard an orange twist garnish. Intro music credit: “Arabian Nights,” by Joseph M. Knecht’s Waldorf-Astoria Dance Orchestra, 1918 (M. David/W. Hewitt), courtesy Library of Congress, National Jukebox. Hosted on Acast. See acast.com/privacy for more information.

Feb 16, 2023

Modern classics, Carthusian monks, and Universal Studios? They’re all on the agenda today, as we’re joined by Erick Castro, host of the Bartender at Large podcast and proprietor of San Diego’s Raised by Wolves, to learn the story of his Chartreuse-laced Piña Verde. Listen on to discover the recipe for Castro’s creamy, tropical creation — and don’t forget to like, review, and subscribe! Erick Castro’s Piña Verde Recipe Ingredients - ½ ounce fresh lime juice - 1 ½ ounces pineapple juice (50:50, Dole:fresh) - ¾ ounce Coco Lopez - 1 ½ ounce Green Chartreuse - Garnish: pineapple fronds or mint sprigs. Directions 1. Add all ingredients to a shaker with some pebble ice. 2. Whip shake for 10 seconds. 3. Strain into a chilled Pearl Diver glass. 4. Top with more pebble ice and garnish with pineapple fronds and/or mint sprigs. A huge thanks this week goes out to Cocktail College producer Darby Cicci and Shane Firek for laying down the killer intro for today’s episode! Hosted on Acast. See acast.com/privacy for more information.

Feb 9, 2023

A quintessential British summer staple, the Pimm’s Cup has, over the years, developed notable ties with tennis tournaments, played a part in the history of the U.S. Bartenders Guild (USBG), and even gained some fans in New Orleans. To teach us about this beloved cocktail and its iconic, eponymous ingredient, we’re joined by San-Francisco-based Aaron Gregory Smith, the executive director of the USBG. Listen on to discover Smith’s Pimm’s Cup recipe — and don’t forget to like, review, and subscribe! Aaron Gregory Smith’s Pimm’s Cup Recipe Ingredients - 3-5 slices of cucumber - 5-6 mint sprigs - ½ ounce ginger syrup (2:1 demerara sugar to water, simmered for around 15 minutes with peeled, minced fresh ginger) - ¾ ounce fresh lemon juice - 1 ounce Pimm’s No. 1 - 1 ounce gin - 1 dash of aromatic bitters - Soda water, to top - Garnish: fresh cucumber and mint Directions 1. Muddle cucumber with mint in a cocktail shaker. 2. Add ginger syrup, lemon juice, Pimm’s, and gin. 3. Shake until chilled and strain into a chilled Collins or 12-ounce pint-shaped “pub” glass filled with ice. 4. Top with soda water and garnish with fresh cucumber and a mint sprig. Hosted on Acast. See acast.com/privacy for more information.

Feb 2, 2023

We’re learning a new language — that of morse code — at Cocktail College today, all told through the lens of a classic, if slightly lesser-known tiki drink, the Three Dots and a Dash cocktail. Anton Kinloch, owner of New Paltz’s Fuschia Tiki Bar is taking class, enlightening us on the irrefutable delights of allspice dram, Velvet Falernum, and this drink’s merits as a cocktail template. Listen on (or read below) to learn Kinloch’s Three Dots and a Dash recipe — and don’t forget to like, review, and subscribe! Anton Kinloch’s Three Dots and a Dash Recipe Ingredients - 2 dashes Angostura bitters - ¼ ounce allspice dram - ½ ounce Velvet Falernum - ½ ounce honey syrup (2:1) - ¾ ounce lime juice - 1 ounce fresh orange juice - ½ ounce Guyana rum, such as Hamilton 86 - ½ ounce Jamaican Rum, such as Appleton 8 Year - 1 ½ ounces of Rhum Agricole, such as J.M. Blanc - Garnish: one pineapple frond and three cocktail cherries Directions 1. Combine all ingredients in a shaker tin with pebble ice. 2. Shake until well chilled. 3. “Dirty dump” the contents into a chilled Pilsner glass. 4. Garnish with a pineapple frond and three cocktail cherries. Hosted on Acast. See acast.com/privacy for more information.

Jan 26, 2023

Examining another branch of the sour cocktail family, we're joined today by friend of the show Jeffrey Morgenthaler of Portland’s Pacific Standard to talk about his self-proclaimed “Best Amaretto Sour In the World.” We will also look at the evolution of sour mix, the subtle art of beating egg whites, and the exciting resurgence of liqueurs in the cocktail space. Listen on to discover Morgenthaler’s Amaretto Sour recipe — and don’t forget to like, review, and subscribe! Jeffrey Morgenthaler's Amaretto Sour Recipe Ingredients 1 teaspoon of rich simple syrup (2:1) ½ ounce lightly beaten egg white 1 ounce of lemon juice ¾ ounce of cask-strength bourbon 1 ½ ounces of Amaretto Garnish: Lemon peel, brandied cherry Directions Add all ingredients to a shaker with several large ice cubes. Shake until chilled. Strain into a 10-ounce Old Fashioned glass. Top with ice and garnish with a lemon twist and a brandied cherry on a toothpick, tucked into the lemon peel. Hosted on Acast. See acast.com/privacy for more information.

Jan 19, 2023

Something sweet, something strong, and something hot — that’s all it takes to throw together a tasty Hot Toddy, according to Pip Hanson, beverage director of Minneapolis’ O’Shaughnessy Distilling Co. Of course, this being Cocktail College, we’ll explore each of those components in much greater detail, and learn about Toddies (hot and cold) as a historic category of drinks. Listen on to discover Hanson’s Hot Toddy recipe — and don’t forget to like, review, and subscribe! Pip Hanson’s Hot Toddy Recipe Ingredients - Boiling water - 1 ⅓ ounces whiskey, such as Keeper’s Heart 110 proof - ½ ounce milliliters piloncillo (unrefined raw cane) sugar syrup - Lemon peel Directions 1. Shock (heat) a handled Hot Toddy glass with boiling water. 2. Add sugar, lemon peel, and whiskey. 3. Mix well. 4. Top with 8 to 10 ounces boiling water. Hosted on Acast. See acast.com/privacy for more information.

Jan 12, 2023

For many, the Blue Hawaii may conjure images of kitschy Hawaiian shirts and Jimmy Buffet concerts, but rest assured this cocktail has a rich, complex history that reaches far beyond its novel, neon blue color and elaborate garnishes. Garret Richard, chief cocktail officer at New York’s Sunken Harbor Club and author of the upcoming book, “ Tropical Standard ,” takes the hot seat today to discuss the Blue Hawaii’s history and lead us in remembering its creator, the late Harry Yee. Listen on to discover Richard’s Blue Hawaii recipe — and don’t forget to like, review, and subscribe! Garret Richard’s Blue Hawaii Recipe Ingredients - 1 ounce sour mix (recipe follows) - 1 ½ ounces fresh pineapple juice - ¾ ounce Denizen white rum - ¾ ounce vodka or coconut-oil-washed Plymouth gin - ½ ounce Giffard blue curaçao - 1 tsp of gum syrup (or cane syrup) - 5 drops of saltwater solution (8 parts water, 2 parts salt) - 12 ounces of crushed ice - Garnish: pineapple leaf and wedge, orchid, and blue cocktail umbrella Sour Mix - ½ ounce fresh lemon juice - ½ ounce of lime punch syrup (lime juice, oleo saccharum sugar, citric, and malic acid, all to taste) Directions 1. Combine sour mix, pineapple juice, rum, vodka (or gin), blue curaçao, gum syrup, saltwater solution, and 8 ounces of crushed ice in a large tin. 2. Flash blend for 3-5 seconds. 3. Put remaining 4 ounces of crushed ice into a Hurricane glass. 4. Pour blended mixture into glass. 5. Garnish with a pineapple leaf, pineapple wedge, orchid, and blue cocktail umbrella. Hosted on Acast. See acast.com/privacy for more information.

Jan 5, 2023

More than just an evocative name, the Sex on the Beach is brimming with ‘80s and ‘90s nostalgia, and arrives topped with a fun (if questionable) backstory. Leading us on a vibrant trip down memory lane is Houston’s Alba Huerta, owner of the James Beard Award winning Julep. Listen on to discover Huerta’s Sex on the Beach recipe — and don’t forget to like, review, and subscribe! Alba Huerta’s Sex on the Beach Recipe Ingredients - ¾ ounce Ketel One Botanical Peach & Orange Blossom - ¾ ounce vodka - 1 ounce fresh lemon juice - ¾ ounce cranberry juice - ½ ounce crème de pêche - ½ ounce orange juice - ¼ ounce simple syrup - Garnish: dehydrated lemon wheel Directions 1. Add all ingredients to a shaker with ice. 2. Shake until well chilled. 3. Strain into a Double Old Fashioned glass filled with ice. 4. Garnish with dehydrated lemon wheel. Hosted on Acast. See acast.com/privacy for more information.

Dec 29, 2022

While simple in composition, the Irish Coffee is a bonafide cocktail and deserves to be treated like one. Helping us do so today is Jillian Vose, former bar manager and beverage director of the Dead Rabbit, and co-owner of Charleston’s soon-to-open Hazel and Apple. Listen on to learn everything you need to know about the Irish Coffee from one of the world’s leading experts on the drink — and don’t forget to like, review, and subscribe! The Dead Rabbit and Jillian Vose’s Irish Coffee Recipe Ingredients - 1 ounce Irish whiskey - 3 ¼ ounces drip coffee - ¾ ounce rich Demerara simple syrup (2:1) - 1 ounce freshly whipped cream Directions 1. Add whiskey, warm coffee, and simple syrup to a warm, 6-ounce coffee glass. 2. Top with whipped cream. Hosted on Acast. See acast.com/privacy for more information.

Dec 22, 2022

While the Sherry Cobbler taps into the modern trend of lower-ABV cocktails, it’s safe to say that its golden era remains a distant memory. This drink was, as startender Harry Johnson noted in 1888, “without doubt the most popular beverage in the country.” Still, there remains much to enjoy and explore here, including the Sherry Cobbler’s role in inspiring themed bars across the Atlantic and spreading the practice of drinking through a straw. Melissa Brooke, bar director at New York’s PS, joins us to today to unpack all of this and more. Listen on to learn her Sherry Cobbler recipe — and don’t forget to like, review, and subscribe! Melissa Brooke’s Sherry Cobbler Recipe Ingredients - ½ ounce simple syrup - 3 orange slices - 2 ounces Lustau Amontillado sherry - Garnish: fresh berries Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Hard shake until well chilled. 3. Strain into a chilled highball or snifter glass. 4. Top with crushed ice. 5. Garnish with fresh berries. Hosted on Acast. See acast.com/privacy for more information.

Dec 15, 2022

Calling all Prohibition-era, Parisian socialites: it’s time — we’re talking Boulevardiers today. And we’re doing so with the magnificent Amanda Gunderson, the LA-based CEO and co-founder of the nonprofit Another Round Another Rally . Listen on to discover everything you need to know about The Boulevardier and to learn Amanda’s recipe — and don’t forget to like, review, and subscribe! Amanda Gunderson’s Boulevardier Recipe Ingredients - 1 bar spoon Green Chartreuse - ¾ ounce sweet vermouth, such as Carpano Antica Formula - 1 ounce Campari - 1 ½ ounces bonded bourbon, such as Old Tub - Garnish: orange peel Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Nick & Nora glass. 4. Garnish with a flamed orange peel and rest on the side of the glass. Hosted on Acast. See acast.com/privacy for more information.

Dec 8, 2022

The Bloody Mary is a boozy meal in a glass; a vehicle for a range of elaborate and occasionally wacky garnishes; and a hangover cure, if only by means of placebo. In today’s episode, we sit down with Eric “ET” Tecosky, an LA-based former bartender, founder, and owner of Dirty Sue Premium Olive Juice, and national brand ambassador of Jack Daniel’s. Listen on to discover everything you need to know about the Bloody Mary and learn ET’s recipe — and don’t forget to like, review, and subscribe! ET’s Bloody Mary Recipe Ingredients - ½ ounce ET’s spice mix (recipe follows) - 3 ½ ounces tomato juice - 1 ½ ounces vodka - Lemon juice, to taste Directions 1. Add all ingredients to a pint glass with ice. 2. Roll shake between that and a separate glass of sufficient size until chilled. 3. Pour Bloody Mary and ice into a chilled Collins glass or goblet. 4. Garnish with a celery stalk, lemon wedge, a few olives, bacon, and pickled vegetables of your choice. ET’s Spice Mix Ingredients - 6 ounces Dirty Sue Premium Olive Juice - 4 flat teaspoons black pepper - 3 flat teaspoons celery salt - 3 flat teaspoons Lawry’s Seasoned Salt - 6 flat teaspoons prepared horseradish - 3 ounces Worcestershire sauce - ½ ounce Tabasco Hosted on Acast. See acast.com/privacy for more information.

Dec 1, 2022

Are we in the midst of a bonafide Martini renaissance? What are the limits for garnishes, riffs, and ingredients? And when does a Martini cease to be a Martini? These are all questions we should keep top of mind as we revisit one of the earliest recordings of Cocktail College: The Martini, with John Clark-Ginnetti, owner of 116 Crown in New Haven. Tune in — or read below — to learn how to make John’s Martini, and don't forget to like, share, and subscribe! John Clark-Ginnetti's Martini Ingredients 3 parts Plymouth Gin 2 parts Boissière Dry Vermouth Garnish: Lemon peel Directions Add all ingredients to a mixing glass. Add ice and stir until chilled. Strain into a chilled Martini glass. Garnish with a lemon peel. Hosted on Acast. See acast.com/privacy for more information.

Nov 24, 2022

On this Thanksgiving Thursday, we show appreciation for the American Trilogy, a distinctly American riff on the Old Fashioned. We’re joined by returning friend of the show Richie Boccato, the drink’s co-creator and owner of New York’s Dutch Kills bar and Hundredweight Ice company. Listen on to learn the story behind the American Trilogy and to learn Boccato’s recipe — and don’t forget to like, review, and subscribe! Richie Boccato’s American Triology Recipe Ingredients - 1 ounce applejack, such as Laird’s Bottled in Bond - 1 ounce rye whiskey, such as Michter’s - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans’) - 1 splash soda water Directions 1. Add sugar cube to a chilled Old Fashioned glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, single cube of ice. Stir gently, 15 times to incorporate the sugar paste. 4. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Nov 17, 2022

Cocktail College takes a trip to Ireland this week as we’re joined by Jack McGarry, owner of the Dead Rabbit. He’s here to discuss a rare Irish whiskey classic cocktail, the Tipperary, and to dive into the history of the category in general. Tune in to learn more. Listen on to discover McGarry’s Tipperary recipe — and don’t forget to like, review, and subscribe! Jack McGarry’s Tipperary Recipe Ingredients - 1 ½ ounces Irish whiskey - 1 ½ ounces sweet vermouth - ½ ounce green chartreuse - 2 dashes absinthe - 2 dashes Angostura bitters Directions 1. Add two dashes of Angostura bitters, two dashes of absinthe, green chartreuse, sweet vermouth, and Irish whiskey into a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Nick & Nora glass. 4. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Nov 10, 2022

Hold the neutral grain alcohol and powder mix, today we’re exploring how to properly make The Hurricane. Teaching us how to do so is New Orleans native and returning friend of the show, Neal Bodenheimer. Listen on to discover Bodenheimer’s Hurricane recipe — and don’t forget to like, review, and subscribe! Kirk Estopinal’s Hurricane Recipe (as told by Neal Bodenheimer) Ingredients - 1 ½ ounces white rum, such as Don Q - ½ ounce aged rum, such as Appleton 12 - ¾ ounce fassinola (or homemade Hurricane syrup) - ¾ fresh lime juice Directions 1. Add all ingredients to a shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled Hurricane glass filled with crushed ice. 4. Garnish with a cocktail umbrella. Hosted on Acast. See acast.com/privacy for more information.

Nov 3, 2022

Don’t call it a Cognac Manhattan: On today’s episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who’s also the founder of San Francisco’s Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler’s Harvard recipe — and don’t forget to like, review, and subscribe! Thad Vogler’s Harvard Recipe Ingredients - 1 ½ ounces Cognac, such as Cognac Dudognon - 1 ½ ounces Italian sweet vermouth, such as Bordiga Rosso - 1 barspoon Maraschino liqueur - 1 barspoon gum syrup - 3 dashes aromatic bitters, such as Angostura Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled coupe glass and garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Oct 27, 2022

We’re heading to the 8th Arrondissment for today’s cocktail, The Champs Élysées, and we’re exploring it with Wilmer Nolasco, head bartender at Leroy’s in Greenpoint, Brooklyn. More than just another use for that bottle of green Chartreuse, this is a bold yet refreshing four-ingredient shaken classic. Listen on to discover Nolasco’s Champs Élysées recipe — and don’t forget to like, review, and subscribe! Wilmer Nolasco’s Champs Élysées Recipe Ingredients - 1 ½ ounces Cognac, such as Cognac Park VS - ½ ounce green Chartreuse - ½ ounce fresh lemon juice - ⅓ ounce rich demerara simple syrup (2:1) - 2 dashes Angostura bitters Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until well chilled. 3. Double strain into a chilled Nick & Nora glass. Hosted on Acast. See acast.com/privacy for more information.

Oct 20, 2022

We're taking a field trip today at Cocktail College, as we head to the beach to discuss the Dark 'N' Stormy with the pirate himself, Brian Miller. The key to perfecting this drink? Put aside that can of ginger beer (unless it's Old Jamaica) and pull out the juice extractor. Want to learn more? Listen on to discover Miller's Dark 'N' Stormy recipe — and don’t forget to like, review, and subscribe! Brian Miller’s Rum & Ginger Highball (Inspired by the Classic Dark 'N' Stormy) Ingredients 2 ounces Gosling's rum (or 1 ounce Appleton 12 and 1 ounce El Dorado 15) 3/4 ounce lime juice 1 ounce ginger syrup 1/4 ounce Cruzan Black Strap rum 1/4 ounce Hamilton 151 Overproof rum 1 dash of Angostura bitters 1 ounce club soda Directions Combine rum, lime juice, ginger syrup, blackstrap molasses, Hamilton 151, and bitters in a cocktail shaker with ice. Shake until chilled. Strain into a chilled highball glass with ice. Top with club soda. Optional: garnish with a dehydrated lime wheel and candied ginger. Hosted on Acast. See acast.com/privacy for more information.

Oct 13, 2022

There’s no denying that interest in the Martini has spiked in recent times — driven in large part by the mass appeal of vodka-laced Dirty Martinis. Gin purists may stick up their noses but a drink this popular is worthy of close examination. Under the microscope of today’s guest, Simon Sebbah, beverage director of New York’s Grand Tour Hospitality, this study leads us into the field of customizing brine, vermouth, and even olives. Listen on to discover Sebbah’s Dirty Martini recipe — and don’t forget to like, review, and subscribe! Simon Sebbah’s Dirty Martini Recipe Ingredients - 2 ½ ounces freezer-cold gin or vodka - ¼ - ½ ounce salt-adjusted dry vermouth (3 parts water to 1 part brine, salt adjusted to taste) - Garnish: 1 olive Directions 1. Freezer-cold spirit and vermouth in a mixing glass with ice. 2. Stir (briefly) until cold then strain into a chilled Nick & Nora glass. 3. Garnish with one olive. Hosted on Acast. See acast.com/privacy for more information.

Oct 6, 2022

In today’s episode, we explore El Presidente, a Cuban-born, stirred, rum-based classic. Teaching class is Orlando Franklin, the bar director at Brooklyn’s Night Moves who cut his teeth at Maison Premiere and Blind Barber. Listen on to discover Franklin’s El Presidente recipe — and don’t forget to like, review, and subscribe! Orlando Franklin’s El Presidente Recipe Ingredients 1 ½ ounce Cuban rum, such as Havana Club 3 1 ounce Dolin Vermouth de Chambery Dry ½ ounce Cointreau ¼ ounce pomegranate molasses 3 drops orange blossom water Directions Combine ingredients in a mixing glass with ice and stir until chilled. Strain into chilled Nick & Nora glass. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Sep 29, 2022

If you’re reserving your mint sprigs and pewter cups solely for the first Saturday of May, you are missing a trick. The Mint Julep is a refreshing whiskey cocktail, worthy of attention throughout the year and deserving of a full Cocktail College exploration. We’re joined today by the Phoenix-based award-winning mixologist and author Kim Haasarud to do just that. Listen on to discover Haasarud’s Mint Julep recipe — and don’t forget to like, review, and subscribe! Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry. Kim Haasarud’s Mint Julep Recipe Ingredients - 2 ounces bourbon - 10-15 fresh mint leaves - ½ ounce simple syrup - Powdered sugar - Garnish: 3-5 mint sprigs Directions 1. Combine bourbon, mint leaves, and simple syrup in a pewter Julep cup and fill the glass halfway with crushed ice. 2. Use a swizzle stick to mix ingredients together and muddle. After a minute of mixing, repeat the process, adding more ice until the glass is ¾ full. 3. Top with more crushed ice to form a mound on top of the glass. 4. Garnish with 3-5 fresh mint sprigs and a dusting of powdered sugar. Hosted on Acast. See acast.com/privacy for more information.

Sep 22, 2022

Josue Gonzalez joins us for today's episode to discuss El Diablo, a classic tequila highball that sees the spirit mixed with lime, crème de cassis, and either ginger ale or ginger beer. Josue has more than a decade of experience in the industry, during which time he’s built up a clear passion for hospitality. These days, you’ll find him as a partner at Unfiltered Hospitality and occasionally working behind The Sylvester Bar, in Miami. Listen on (or read below) to discover Josue's El Diablo recipe — and don’t forget to like, review, and subscribe! Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry. Josue Gonzalez’s El Diablo Recipe Ingredients ¾ ounce fresh lime juice 1 ¼ ounce blanco tequila ½ ounce crème de cassis 3 ounces ginger beer Garnish: lime wheel, candied ginger, and a Filthy cherry to garnish Directions Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (optional: substitute creme de cassis with strawberry syrup for a sweeter flavor) Shake until cold and strain into a highball glass. Top up with ginger beer and crushed ice. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry. Hosted on Acast. See acast.com/privacy for more information.

Sep 15, 2022

He's back! It's our first ever guest, Eric Alperin, and he rejoins us today to mark a special occasion by discussing one of his favorite topics: etiquette. How exactly does that relate to cocktails and bartending? Listen on to learn more — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Sep 8, 2022

In this week's episode of Cocktail College, Tim explores the Whiskey Highball with Iain Griffiths from New York's Hidden Leaf, Midnight Cafe, and Midnight Theatre. In its simplest form, this drink can be something as basic as a splash of Scotch, some fizzy water, and a few cubes of ice. Or, if you’re taking it to extreme levels, the Whiskey Highball can present a study in such topics as temperature, pouring skills, carbonation, and nucleation points. Listen on to discover Iain’s Whiskey Highball techniques — and don’t forget to like, review, and subscribe! Iain Griffiths' Whiskey Highball Recipe Ingredients 2 ounces whiskey Club soda, such as Fever-Tree, to top Spear Ice Directions In a chilled highball glass, add whiskey, then ice, and then club soda. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Sep 1, 2022

Harrison Snow from New York’s Lullaby joins us today to explore the evocatively named, historic hangover remedy, the Corpse Reviver No. 2 . We discuss the perfect proportions for this classically equal parts concoction and learn the different takeaways from sampling this cocktail with over 100 different gins. Listen on to discover Snow’s Corpse Reviver No. 2 recipe — and don’t forget to like, review, and subscribe! Harrison Snow’s Corpse Reviver No. 2 Recipe - ¾ ounce fresh lemon juice - ⅜ ounce Tempus Fugit Kina L’Aero d’Or - ⅜ ounce Cocchi Americano - ⅜ ounce Cointreau - ¾ ounce London Dry Gin, such as Tanqueray - 3 drops saline solution (4 parts water / 1 part salt) - 2 dashes Absinthe, such as Vieux Pontarlier Directions 1. Add all ingredients to a cocktail shaker with ice and shake until cold. 2. Strain into chilled Nick & Nora glass. Hosted on Acast. See acast.com/privacy for more information.

Aug 25, 2022

We have Harrison Ginsberg from New York’s Crown Shy on the show today, leading us on a sweet exploration of the Lemon Drop. Over the course of the episode, we explore the wild world of shots, bars that opt for plants because they can’t afford furniture, and the nuances of vodka — they exist! Listen on to discover Ginsberg’s Lemon Drop recipe — and don’t forget to like, review, and subscribe! Harrison Ginsberg’s Lemon Drop Recipe - 1 ounce fresh lemon juice - ¼ ounce simple syrup (2:1) - ¾ ounce Cointreau - 2 ounces vodka Directions 1. Prep a Martini glass with a sugared rim and place in the freezer. 2. Add all ingredients to a cocktail shaker with ice and shake until cold. 3. Strain into chilled Martini glass. Hosted on Acast. See acast.com/privacy for more information.

Aug 18, 2022

Joey Smith, bar director at New York’s Chez Zou, tells us everything we need to know about the precise science of dilution. Listen on the learn why it’s so important in cocktails and how to avoid over- and under-diluting drinks — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Aug 11, 2022

Today’s deep-dive on a democratic, shaken classic sees us joined by Portland, Oregon-based bartender, beverage director, author, and editor Jim Meehan. He brings 25 years of experience and some of the most eloquent language we’ve enjoyed yet to this exploration of the Last Word. Listen on (or read below) to learn Meehan’s Last Word recipe — and don’t forget to like, review, and subscribe! Jim Meehan’s Last Word Recipe - 3/4 ounce gin, such as Tanqueray or Perry’s Tot Navy Strength - 3/4 ounce Green Chartreuse - 3/4 ounce Luxardo Marschino liqueur - 3/4 ounce fresh lime juice Directions 1. Add all ingredients to a cocktail shaker with Kold-Draft ice. 2. Shake until well chilled. 3. Strain into a Nick & Nora glass. Hosted on Acast. See acast.com/privacy for more information.

Aug 4, 2022

It’s a big week for Cocktail College as we close in on the 50th episode milestone. Not only are we finally getting down to covering the Negroni, today we are joined by Portland, Oregon based Jeffrey Morgenthaler, formerly of Clyde Common and now of Pacific Standard. Listen on (or read below) to learn Morgenthaler’s Negroni recipe — and don’t forget to like, review, and subscribe! Jeffrey Morgenthaler’s Negroni Recipe - 1 ounce Beefeater gin - 1 ounce Cinzano Rosso - 1 ounce Campari Garnish: Orange twist or wedge Directions 1. Add all ingredients to a chilled rocks glass with ice. 2. Stir until chilled. 3. Garnish with an orange twist or wedge. Hosted on Acast. See acast.com/privacy for more information.

Jul 28, 2022

Who could be more perfect to explore the visually stunning, fruity, and fresh Clover Club than Julie Reiner? A New York City bartending dynamo, Reiner just happens to own a bar with the same name of today’s drink and boasts decades of experience in the industry. Listen on or read below to discover her Clover Club recipe — and don’t forget to subscribe! Julie Reiner’s Clover Club Recipe Ingredients - 1 1/2 ounces gin, such as Plymouth, Bombay Dry, or Japanese - 1/2 ounce dry vermouth, such as Dolin - 1/2 ounce lemon juice - 1/2 ounce raspberry syrup (recipe below) - 1/4 ounce egg white Garnish: 1 fresh raspberry Directions 1. Add all raspberry syrup, lemon juice, dry vermouth, gin, and then, finally, egg white to a cocktail shaker and shake without ice. 2. Add ice and shake until chilled. 3. Strain into a chilled coupe glass and garnish with a fresh raspberry on a pick. Raspberry Syrup Recipe Ingredients - 1/2 cup fresh raspberries - 1 cup fine sugar - 1/2 cup water Directions Macerate raspberries and sugar until the mixture becomes thick and goopy. Add water and allow to sit over night so the sugar dissolves. Strain out solids using a fine strainer. Hosted on Acast. See acast.com/privacy for more information.

Jul 21, 2022

Today we are joined by the inimitable Jared Brown, founder of Sipsmith gin, to discuss the Bramble, a modern classic created by his friend and contemporary Dick Bradsell. Listen on or read below to discover Brown’s Bramble recipe — and don’t forget to subscribe! Jared Brown’s Bramble Recipe Ingredients - 50 milliliters London dry gin - 25 milliliters lemon - 10 milliliters simple syrup - 20 milliliters crème de mûre Garnish: - blackberries - powder sugar Directions 1. Combine gin, lemon, and simple syrup in a cocktail shaker with ice. 2. Shake until cold and strain into a double Old Fashioned glass filled with crushed ice. 3. Top up with more crushed ice and top with crème de mûre, ideally pouring around the edges of the glass. 4. Garnish with two blackberries and a dusting of powder sugar. Hosted on Acast. See acast.com/privacy for more information.

Jul 14, 2022

Industry legend Dale Degroff joins us today for a wide-ranging exploration of the 50/50 Martini. We discuss the evolution of this cocktail over the course of the last 150 years, and examine the evolution of the spirits category at large. Listen on or read below to discover Degroff’s 50/50 Martini recipe — and don’t forget to subscribe! Dale Degroff’s 50/50 Martini Recipe Ingredients - 1 ½ ounce Old Tom Gin or Old Duff Genever - 1 ounce Cocchi Vermouth di Torino - ½ ounce Dolin Dry vermouth - 1 dash Dale Degroff’s Aromatic Bitters Garnish: orange twist (optional) Preparation 1. Combine all ingredients in a mixing glass with ice. 2. Stir until well chilled and strain into a chilled Nick & Nora glass. 3. Garnish with an optional orange twist. Hosted on Acast. See acast.com/privacy for more information.

Jul 7, 2022

Exploring the history of the Scofflaw cocktail not only leads to a deep dive on ingredients such as grenadine, but also delves into the unexpected origins of the word. Sharing this wonderful tale with us today is Kansas City’s Jill Cockson, owner of Drastic Measures, Swordfish Tom’s, Chartreuse Saloon, and Anna’s Place (Omaha). Listen on or read below to discover Cockson’s Scofflaw recipe — and don’t forget to subscribe! Jill Cockson’s Scofflaw Recipe Ingredients - 2 ounces rye whiskey, such as Rittenhouse - ¾ ounce fresh lemon juice - ¾ ounce grenadine, homemade or high quality - ¾ ounces dry vermouth, such as Dolin Blanc Garnish: orange twist Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and double strain into a chilled Coupe glass. 3. Express an orange twist over the cocktail and drop in the drink as a garnish. Hosted on Acast. See acast.com/privacy for more information.

Jun 30, 2022

In this techniques episode, friend of the show Jack Schramm returns with a host of hacks to bring simple cocktails up to high-class bartender standards. Listen on to learn everything you need to know about carbonation, acid adjusting, liquor temperature, and a cheeky little technique known as "the sink" — and don’t forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

Jun 23, 2022

Today’s is an intriguing tale involving a daisy, a 1920s American socialite (reputedly), two Harrys, and one Hardy (for good measure). The cocktail is the White Lady, and leading us on our exploration is VinePair’s very own Emily Arseneau. Listen on or read below to discover Arseneau’s White Lady recipe — and don’t forget to subscribe! Emily Arseneau’s White Lady Recipe Ingredients - ½ bar spoon simple syrup - 1 ounce fresh lemon juice - 1 ounce Cointreau - 2 ounces London Dry Gin, such as Beefeater or Tanqueray Garnish: lemon disc (optional) Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Garnish with and optional lemon disc or express and discard. Hosted on Acast. See acast.com/privacy for more information.

Jun 16, 2022

In this episode, we’re joined by Jeff Bell, owner of New York’s PDT, to discuss the allure of speakeasies, the genesis of “fat-washing” spirits, and the iconic modern classic that ties both topics together: The Benton’s Old Fashioned. Listen on (or read below) to discover Bell’s Benton’s Old Fashioned recipe — and don’t forget to subscribe! The Benton’s Old Fashioned Recipe Ingredients - 2 ounces bacon-infused Four Roses bourbon - ¼ ounce maple syrup, such as Deep Mountain Maple - 2 dashes Angostura bitters Garnish: orange twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled rocks glass with a large, clear cube of ice. 3. Garnish with a small orange twist. Hosted on Acast. See acast.com/privacy for more information.

Jun 9, 2022

Today, we're revisiting that tried and true trinity of rum, lime, and sugar but the outcome may be far from familiar for some. Simple to make yet complex in profile, the drink is the Ti' Punch, and our teacher today is Christian Favier of Charleston's The Ordinary. Listen on (or read below) to discover Favier's Ti' Punch recipe — and don’t forget to subscribe! Christian Favier’s Ti' Punch Recipe Ingredients - 1 quarter-sized dollop of cane syrup - 1 lime coin - 2 ounces Rhum Agricole, such as Neisson Blanc Directions 1. Add all ingredients to a rocks glass. 2. Mix using a swizzle stick. 3. Enjoy. Hosted on Acast. See acast.com/privacy for more information.

Jun 2, 2022

In the midst of what some people (namely host Tim McKirdy) are describing as a “ Cosmopolissance ,” we sit down with the drink’s inventor Toby Cecchini to discuss how he developed the cocktail, its changing status over time, and — of course — how to perfect its preparation. Listen on (or read below) to discover Cecchini’s Cosmopolitan recipe — and don’t forget to subscribe! Toby Cecchini’s Cosmopolitan Recipe Ingredients - 1 ½ ounces Absolut Citron - ¾ ounce Cointreau - ¾ ounce fresh lime juice - ¾ ounce Ocean Spray Cranberry Garnish: lemon twist Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Garnish with lemon twist. Hosted on Acast. See acast.com/privacy for more information.

May 26, 2022

The base spirit is whiskey, the flavor profile is sour, and it’s called the Whiskey Sour. Of course, there’s so much more to learn about this cocktail than those two factors, and today we’re doing so under the guidance of the venerable H. Joseph Ehrmann. Listen on (or read below) to discover Ehrmann’s Whiskey Sour recipe — and don’t forget to subscribe! H. Joseph Ehrmann’s Whiskey Sour Recipe Ingredients - 1 ounce fresh lemon juice - ¾ ounce simple syrup (1:1) - 2 ounces 100 proof rye whiskey or high rye bourbon - ¾ ounce egg white - Garnish: 1 Maraschino cherry Directions 1. Combine all ingredients in a cocktail shaker without ice and dry shake. 2. Shake until well incorporated. 3. Add ice and shake until chilled. 4. Strain into a chilled rocks glass without ice. Garnish with a Maraschino cherry. Hosted on Acast. See acast.com/privacy for more information.

May 19, 2022

In an exploration of the world’s most famous Scotch whisky cocktail — The Rob Roy — Adam Montgomerie, a Scottish native and bar manager at Hawksmoor New York, takes us on a whisky, sweet vermouth, and bitters deep dive. Listen on (or read below) to discover Montgomerie’s Rob Roy recipe — and don’t forget to subscribe! Adam Montgomerie’s Rob Roy Recipe Ingredients - 2 ounces single malt Scotch, such as Clynelish 14 Year Old - 1 ounce sweet vermouth, such as Martini Rosso - 2 dashes Angostura bitters Garnish: 1 brandied cherry Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick and Nora glass. 3. Garnish with cherry. (Optional: express and discard a lemon or orange twist.) Hosted on Acast. See acast.com/privacy for more information.

May 12, 2022

We’re exploring Brazil’s most iconic cocktail today — the Caipirinha — with Gui Jaroschy, the Miami-based co-founder of Unfiltered Hospitality. Jaroschy shares invaluable advice on perfecting this drink, and gives us a masterclass on the dying art of muddling. Listen on (or read below) to discover Jaroschy’s Caipirinha recipe — and don’t forget to subscribe! Gui Jaroschy’s Caipirinha Recipe Ingredients - 1 whole lime - 3 teaspoons granulated sugar - 2 ounces unaged cachaça, such as Novo Fogo Directions 1. Cut the lime into 8 equal pieces. 2. Add 6 of those pieces to an Old Fashioned glass. 3. Add sugar and muddle until all ingredients have combined. 4. Fill glass with ice and top with cachaça. 5. Seal using the small half of a Boston shaker tin and shake until chilled. 6. Dump into the same Old Fashioned glass, top with extra ice if required, and serve. Hosted on Acast. See acast.com/privacy for more information.

May 5, 2022

One of multiple iconic New Orleans cocktails, the Vieux Carré pays particular homage to the city and its inhabitants via its ingredients. Familiarizing us, today, with this somewhat overlooked classic is Mimi Burnham, a New York based bartender, consultant, and drinks educator with decades of experience in the industry. Listen on (or read below) to discover Burnham’s Vieux Carré recipe — and don’t forget to subscribe! Mimi Burnham’s Vieux Carré Recipe Ingredients - ¾ ounce 100 proof rye whiskey - ¾ ounce Cognac - ¾ ounce sweet vermouth - ⅓ ounce Benedictine - 4 dashes Peychaud's bitters - 2 dashes Angostura bitters Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until ice cold and strain into a chilled double rocks glass filled with fresh ice, ideally one large cube. 3. Garnish with an expressed lemon or orange peel. Hosted on Acast. See acast.com/privacy for more information.

Apr 28, 2022

In today's episode of Cocktail College, we tackle the decidedly trending Espresso Martini with Lauren Paylor. Have you ever questioned whether vodka is, indeed, the best base spirit for this drink, or whether to add espresso, cold brew, or coffee liqueur to the mix? Paylor has the answers. Listen on (or read below) to discover Paylor’s Espresso Martini recipe — and don’t forget to subscribe! Lauren Paylor’s Espresso Martini Recipe Ingredients - 2 ounces vodka, such as Ketel One - 1/2 ounce coffee liqueur, such as Mr Black - 1/2 ounce of simple syrup Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and double strain into a chilled coupe glass. 3. Garnish with three chocolate-coated coffee beans. Hosted on Acast. See acast.com/privacy for more information.

Apr 21, 2022

In the second installment of our "techniques" episodes, we sit down with Derek Brown, author of Mindful Mixology, to learn how to craft better non-alcoholic cocktails — a style of drinks that deserves our attention more than ever before. Listen on to learn about Brown's unique approach to NA drinks — and don't forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

Apr 14, 2022

We’re breaking all the Martini purists’ rules today, as we shake up some Vespers with Patrick Smith, the manager of bar openings for Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe! Patrick Smith’s Vesper Recipe Ingredients - 2 ounces gin, such as Beefeater - 1 ounce vodka, such as Belvedere - 1/2 ounce of Tempus Fugit Kina L'Aéro d'Or Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled coupe glass. 3. Garnish with an expressed, manicured lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Apr 7, 2022

Stepping away from the bar (and the bee hives) for a quick chat today, Caledonia Spirits’ Sam Nelis checks into Cocktail College to dive into the Bee’s Knees. We’ll study history, apiology, and sweet, shaken, sours. Listen on (or read below) to discover Nelis’ Bee’s Knees recipe — and don’t forget to subscribe! Sam Nelis’ Bee’s Knees Recipe Ingredients - 2 ounces gin, such as Barr Hill - ¾ ounce honey syrup (2:1 honey to water by weight) - ¾ ounce fresh lemon juice Directions 1. Combine all ingredients in a shaker with ice. 2. Shake until cold and double strain into a chilled coupe glass. 3. Garnish with an expressed lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Mar 31, 2022

Hopping into your feed today we have New York's Pamela Wiznitzer talking all about The Grasshopper — a cocktail she counts in her top-five drinks, and one she's made sure to always have a variation of on bar menus throughout her career. Listen on (or read below) to discover Wiznitzer's Grasshopper recipe — and don’t forget to subscribe! Pamela Wiznitzer’s Grasshopper Recipe Ingredients - ¼ ounce absinthe - ¾ ounce crème de menthe - 1 ounce crème de cacao - 1 ½ ounces heavy cream - 1 ounce gin, Cognac, or Irish whiskey - ½ pinch salt Directions 1. Combine all ingredients in a shaker with three Kold-Draft ice cubes. 2. Shake until cold and strain into a cold coupe glass. 3. Garnish with a shaving of bitter chocolate. Hosted on Acast. See acast.com/privacy for more information.

Mar 24, 2022

A curious concoction that brings Campari to the tiki sphere, the Jungle Bird has soared in popularity over the last decade. Richard Boccato, owner of New York’s Dutch Kills bar, explains how he first became acquainted with the drink, and shares his role in helping the cocktail find modern day fame. Listen on (or read below) to discover Boccato’s Jungle Bird recipe — and don’t forget to subscribe! Richard Boccato’s Jungle Bird Recipe Ingredients - ¾ ounce rich Demerara simple syrup (2:1 ratio) - ⅞ ounce fresh lime juice (scant 1 ounce) - 1 ¼ ounce fresh pineapple juice - ¾ ounce Campari - 1 ounce blackstrap rum, such as Cruzan - ½ ounce Demerara rum, such as El Dorado 12 - Pinch smoked sea salt Directions 1. Combine all ingredients in a shaker with one cube of ice (roughly 1.75 x 2 inches in size). 2. Shake until cold and strain into a double Old Fashioned glass over one large cube of ice. 3. Garnish with your choice of pineapple wedge, orange, cocktail cherry, and/or pineapple fronds. Hosted on Acast. See acast.com/privacy for more information.

Mar 17, 2022

A boozy Tiki classic, the Zombie’s reputation has benefitted from ample helpings of marketing and mysticism. With a lengthy list of ingredients, it’s also a drink that can seem overwhelming when viewing the recipe at first glance. In today’s episode, spirits educator, author, and Tiki expert Shannon Mustipher breaks down those ingredients and teaches us how to master its preparation. Listen on (or read below) to discover Mustipher’s Zombie recipe — and don’t forget to subscribe! Shannon Mustipher’s Zombie Recipe Ingredients - 1 1⁄2 ounces aged rum - 1 1⁄2 ounces pot still Jamaican rum - 1 ounce 151-proof rum - 6 drops absinthe - 1⁄2 ounce falernum - 1 teaspoon grenadine - 1⁄2 ounce Don’s Mix - 3⁄4 ounce fresh lime juice - 1 dash of Angostura bitters Directions 1. Combine all ingredients in a shaker with cubed ice. 2. Shake until cold and strain into a Collins glass or vessel of your choice over crushed ice. 3. Garnish with mint, a lime wedge, and an orange twist. Hosted on Acast. See acast.com/privacy for more information.

Mar 10, 2022

The importance of technique is one of the major foundations of Cocktail College. So, in today’s episode, we’re going to focus on one aspect of bartending that’s grown in prominence and gained a lot of attention in recent years: acid adjusting. We do so with a master of that technique — and friend of the show — Jack Schramm. Listen on to learn everything you need to know about altering the acidity of fresh citrus and how to deploy those ingredients in cocktails — and don’t forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

Mar 3, 2022

The Pornstar Martini seems custom designed to grab our attention, with its gaudy name, striking appearance, and dessert-inspired ingredients. And this drink is deserving of our attention — especially with other cocktails from a similar era now seeing a revival. In today’s episode, Pornstar Martini expert Laura Newman breaks down the cocktail in fine detail and offers multiple solutions for some of its trickier-to-obtain ingredients. Listen on (or read below) to discover Newman’s Pornstar Martini recipe — and don’t forget to subscribe! Laura Newman’s (Classic) Pornstar Martini Recipe Ingredients - 1 1⁄2 ounces vanilla vodka, such as Grey Goose La Vanille - 1⁄2 ounce passion fruit liqueur - 2 ounces passion fruit puree - 2 barspoons vanilla sugar - 2 ounces sparkling wine, ideally Champagne Garnish: - 1⁄2 fresh passion fruit Directions 1. Add all ingredients except sparkling wine to a cocktail shaker filled with ice. 2. Shake vigorously until well-chilled and aerated. 3. Strain into a chilled coupe glass. 4. Garnish with fresh passion fruit and a demi tasse spoon. 5. Serve with sparkling wine sidecar. Hosted on Acast. See acast.com/privacy for more information.

Feb 24, 2022

Rum blends, juicing pineapples, late 70’s pop music, and a special little something called “coco biz” — these are all on the menu in this week’s episode, which focuses on the Piña Colada. Leading our tropical escape is Ivy Mix, owner of Brooklyn’s Leyenda, author of Spirits of Latin America, and co-founder of the Speed Rack competition. Listen on (or read below) to discover Mix’s Piña Colada recipe — and don’t forget to subscribe! Ivy Mix’s Piña Colada Recipe Ingredients - 1 ounce Novo Fogo Cachaça - ¾ ounce Don Q rum - ¼ ounce El Dorado 3 Year Old - ¾ ounce fresh pineapple juice - 1 ounce “Coco Biz” (equal parts Coco Lopez and full fat coconut milk) - ½ ounce fresh lemon juice - 1 tsp simple syrup Garnish: - Freshly grated nutmeg - Pineapple frond - Jamaican dark rum float Directions 1. Add all ingredients to a cocktail shaker with one ice cube. 2. Shake vigorously until well-chilled and aerated. 3. Strain into a crushed-ice-filled collins glass. 4. Float a small amount of Jamaican dark rum on top and garnish with nutmeg and pineapple fronds. Hosted on Acast. See acast.com/privacy for more information.

Feb 17, 2022

Traditional Long Island Iced Teas break all the rules that have since defined the craft cocktail movement. But that doesn’t mean that — when made to more exacting standards — we should discount its merits as a quality cocktail. In today’s episode, Porchlight beverage director Nicholas Bennett teaches us how to upgrade the LIIT. Listen on (or read below) to discover Bennett’s Long Island Iced Tea recipe — and don’t forget to subscribe! Nicholas Bennett’s Long Island Iced Tea Recipe Ingredients - 1⁄2 ounce vodka - 1⁄2 ounce London Dry gin - 1⁄2 ounce white rum - 1⁄2 ounce blanco tequila - 1⁄2 ounce Cointreau - 3⁄4 ounce fresh lemon juice - 1/2 ounce simple syrup - Coca Cola, to top - 4 dashes Angostura bitters Directions 1. Add vodka, gin, rum, tequila, Cointreau, simple syrup, and fresh lemon juice to a cocktail shaker with ice. 2. Shake until chilled. 3. Strain into an ice-filled highball glass. 4. Top with Coca Cola. 5. Finish with 4 dashes Angostura bitters and garnish with an optional orange or lemon wedge. Hosted on Acast. See acast.com/privacy for more information.

Feb 10, 2022

Among the world’s most refreshing and flavorful two-ingredient highballs, the Paloma is a simple composition that combines just tequila and grapefruit soda. But that doesn’t mean it can’t be treated like a “proper” cocktail, nor that you can’t apply some of the most advanced mixology techniques to take the drink to the next level. In this week’s episode, Jack Schramm teaches us how to do just that. Listen on (or read below) to discover Schramms’s Paloma recipe — and don’t forget to subscribe! Jack Schramm’s Paloma Recipe Ingredients - 2 ounces tequila, preferably Siete Leguas Blanco - 1 ounce fresh grapefruit juice - ¾ ounce fresh lime juice - ½ ounce simple syrup - 5 drops 20 percent saline solution - Club soda, to top Directions 1. Build all ingredients except soda in a shaking tin. 2. Fill with ice and shake until chilled. 3. Strain into an ice-filled highball glass. 4. Top with soda. Hosted on Acast. See acast.com/privacy for more information.

Feb 3, 2022

In today’s episode, we sit down with Joaquín Simó of New York’s Pouring Ribbons for a special Cognac tasting, all with the aim of exploring how bartenders select ingredients for specific cocktails and why. The cocktail in question is the Sidecar, and Joaquín shares a wealth of knowledge on how to make your version live up to the drink's rich heritage. Listen on (or read below) to discover Joaquín’s Sidecar recipe — and don’t forget to subscribe! Joaquín Simó’s Sidecar Recipe Ingredients - 2 ounces Cognac, preferably Pierre Ferrand 1840 - ¾ ounce Pierre Ferrand Dry Curaçao - ¾ ounce fresh lemon juice - 1 teaspoon rich demerara sugar syrup (2:1) - Garnish: lemon twist Directions 1. Add all ingredients to a shaker and fill with ice. 2. Shake until chilled. 3. Strain using a Hawthorne strainer into a chilled coupe glass. 4. Garnish with a lemon twist and serve. Hosted on Acast. See acast.com/privacy for more information.

Jan 27, 2022

The Pisco Sour offers a velvet, refreshing intro to the stunningly complex world of Pisco. Lynnette Marrero leads us on an exploration of both spirit and drink in today’s episode, and shares her tips on how to master the iconic cocktail. Listen on (or read below) to discover Lynnette’s Pisco Sour recipe — and don’t forget to subscribe! Lynnette Marrero’s Pisco Sour Recipe Ingredients - 1 ounce cane simple syrup (2:1) - ½ ounce fresh lemon juice - ½ ounce fresh lime juice - 2 ounces pisco, ideally acholado or quebranta - 1 egg white - Garnish: Angostura bitters Directions 1. Add all ingredients (minus Angostura) to a Boston shaker and dry shake without ice until all ingredients are well incorporated. 2. Add ice and shake until chilled. 3. Strain half of the cocktail into a chilled coupe glass. Allow to settle for a moment, then slowly top with the rest of the drink. 4. Garnish with a few dashes of Angostura bitters. Hosted on Acast. See acast.com/privacy for more information.

Jan 20, 2022

Cocktail College returns with a bang this week, as we explore the Champagne-spiked, artillery-inspired French 75. Cognac expert Ms. Franky Marshall is on hand to share expert advice on navigating the drink’s base spirits, build, and ideal glassware. Listen on (or read below) to discover Franky’s French 75 recipe — and don’t forget to subscribe! Ms. Franky Marshall’s French 75 Recipe Ingredients ½ ounce fresh lemon juice ½ ounce simple syrup 1 ounce of gin or Cognac 1 ½ - 2 ounces sparkling wine (ideally Champagne) Garnish: lemon twist Directions Add lemon juice, simple syrup, and base spirit to a cocktail shaker with ice. Lightly shake until chilled. Fine-strain into a chilled coupe glass. Top with sparkling wine. Express lemon twist over the cocktail from at least 6-8 inches above the glass and discard. Hosted on Acast. See acast.com/privacy for more information.

Dec 16, 2021

In this week’s episode, Tim digs deep into the Margarita with award-winning bartender and podcast host, Erick Castro. Prepare to learn all about Erick’s favorite Margarita riffs, why he thinks fresh lime juice can be even more important than tequila, and how integral the Margarita has been in his journey as a bartender. Listen on (or read below) to discover Erick’s Classic Margarita recipe. And don’t forget to subscribe! Erick Castro’s Classic Margarita Recipe Ingredients 1 ½ ounces blanco tequila, such as Olmeca Altos ¾ ounce Cointreau ¾ ounce fresh lime juice ½ ounce agave syrup (3 parts agave nectar to 2 parts water) Directions Add all ingredients to a shaker with Kold Draft ice cubes. Shake until cold. Dump cocktail and ice into a cold, salt-rimmed rocks glass. Hosted on Acast. See acast.com/privacy for more information.

Dec 9, 2021

For a century old cocktail, many aspects of The Bamboo make it a decidedly on-trend drink in today’s landscape. The Bamboo eschews a base spirit in favor of industry darling sherry, which also allows it to arrive with a lower alcohol content. To walk us through the complex, stirred blend of Spanish wine, vermouth, and bitters, we’re joined today by Alex Day, one of the partners of Death & Co. Listen on (or read below) to discover Alex’s Bamboo recipe. And don’t forget to subscribe! Alex Day’s Bamboo Recipe Ingredients 1 ½ ounces Amontillado sherry ¾ ounce blanc vermouth ¾ ounce dry vermouth 1 dash of orange bitters Garnish: lemon twist Directions Add all ingredients to a mixing glass filled with ice and stir until chilled. Ideally the sherry and vermouths will be fridge cold prior to mixing, and stirring should take around two-thirds of the amount used to mix higher-ABV cocktails, such as the Martini. Strain into a cocktail glass and garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Dec 2, 2021

The Daiquiri is a drink so revered by bartenders, and one whose deceptively simple preparation requires such fine attention to detail, it’s gained a reputation as being the acid test of a mixologist’s skills. To learn how to pass that exam, Tim sits down with William Elliott, the managing partner of New York’s Maison Premiere, and an individual who’s spent over a decade perfecting his Daiquiri. Listen on (or read below) to discover William’s Daiquiri recipe. And don’t forget to subscribe! William Elliott’s Daiquiri Recipe Ingredients 1 ounce Neisson Rhum Agricole Blanc 1 ounce Santa Teresa 1796 1 ounce fresh lime juice ½ ounce simple syrup (2:1 ratio of sugar to water) Directions Add all ingredients to a Cobbler shaker with eight Kold Draft cubes. Shake until cold. Strain into a chilled coupe glass (but don’t fine-strain). Hosted on Acast. See acast.com/privacy for more information.

Nov 25, 2021

In this mid-season special, Tim looks back at some of the most important lessons our bartenders have shared so far, and includes some of his highlights from season one to-date. Please leave a rating and review, and don’t forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

Nov 18, 2021

Devised hundreds of years ago for medicinal purposes, the G&T has gone from strength to strength in recent years, thanks to a proliferation of new gin brands and higher quality tonic waters. As the founder of one of those brands, Simon Ford knows more than a thing or two about the Gin & Tonic, and in this episode waxes lyrical about the drink’s history, preparation, and modern-day elevation. Listen on (or read below) to discover Simon’s G&T recipe. And don’t forget to subscribe! Simon Ford’s Gin & Tonic Recipe Ingredients 1 part gin, such as Fords London Dry 3 parts tonic water Garnish: lemon wedge Directions In a highball glass, combine gin and tonic over lots of fresh ice. Garnish with lemon. Hosted on Acast. See acast.com/privacy for more information.

Nov 11, 2021

Despite being drenched in history and arriving with an attractive rose hue, Pink Gin — the cocktail — remains an outsider in the bartending world. After spending a great deal of time tracing the cocktail’s roots, Sebastian Hamilton-Mudge wants to change that. And he’s here today how and why you should also embrace this simple, historic creation. Listen on to learn his tips and don’t forget to subscribe! Sebastian Hamilton-Mudge Pink Gin Recipe Ingredients 2 ounces gin, preferably Plymouth Angostura bitters to taste Lemon or orange twist Directions Add all ingredients to a mixing glass and stir until cold. Strain into a Coupe or Nick and Nora glass. Garnish with an optional lemon or orange twist. Hosted on Acast. See acast.com/privacy for more information.

Nov 4, 2021

In today’s episode, Tim explores the sweet, fragrant fusion of rum, lime, sugar, and mint, best known as the Mojito. Los-Angeles-based Yael Vengroff teaches us how to perfect the drink (without overthinking it) and also sheds light on where life leads beyond the bar, and what it’s like to launch a canned Mojito. Listen on and don’t forget to subscribe! The Mojito Recipe w/ Yael Vengroff Ingredients 2 ounces white rum, such as Casa Magdalena 1 ounce fresh lime juice 1 ounce simple syrup ½ dash Angostura bitters 6 - 8 mint leaves Directions Add all ingredients to a cocktail shaker and muddle. Add a small amount of crushed ice and shake until cold. Dump into a cold Collins glass. Top with crushed ice and garnish with fresh mint. Hosted on Acast. See acast.com/privacy for more information.

Oct 28, 2021

Fresh citrus was a vital ingredient in America’s cocktail renaissance but in the instance of The Gimlet, using fresh citrus — or only fresh citrus — yields neither a historically accurate version of the drink, nor the best example of it. Tim speaks with Toby Cecchini to learn all about lime cordial, and how he resurrected The Gimlet by formulating his own version of the ingredient. Listen on (or read below) to discover Toby’s Gimlet recipe. And don’t forget to subscribe! Toby Cecchini’s Gimlet Recipe Ingredients 2 ounces gin, such as Tanqueray or Fords 1 ounce homemade lime cordial 3/4 ounce fresh lime juice Garnish: 1 lime wheel Directions Add gin, lime cordial, and lime juice to a shaking tin with ice. Shake until cold. Strain over fresh ice in a rocks glass. Add lime wheel garnish. Hosted on Acast. See acast.com/privacy for more information.

Oct 21, 2021

Is the Gibson the best bonafide Martini riff? And is describing this cocktail as a “riff” selling it short? In today’s episode, Tim chats with Meaghan Dorman of New York’s Raines Law Room, Dear Irving, and Dear Irving on Hudson to find out. Listen on (or read below) to discover Meaghan’s Gibson recipe — and don’t forget to subscribe! Meaghan Dorman’s Gibson Recipe Ingredients 2 ounces Tanqueray No. 10 gin 1 ounce Carpano bianco vermouth 2 tablespoons pickling liquid Garnish: 1 pickled onion Directions Add gin, vermouth, and pickling liquid to a cold mixing glass with four whole Kold Draft cubes and three cracked ones. Stir until cold (around 10 seconds). Strain into a cold coupe glass. Garnish with chilled pickled onion on a toothpick. Hosted on Acast. See acast.com/privacy for more information.

Oct 14, 2021

The Mai Tai is perhaps the best known Tiki cocktail in the world. Without a doubt, it’s also the one drink within that category that so often gets made incorrectly. Thankfully, help is at hand in today’s episode, as Tim sits down with Brian Miller, a tropical drinks enthusiast with an extensive knowledge of bartending. Years in the making, he shares his recipe — and technique — for perfecting the Mai Tai. Listen on (or read below) to learn more — and don’t forget to subscribe! Brian Miller’s Mai Tai Ingredients 1 lime shell ¾ ounce fresh lime juice ¾ ounce orgeat (Orgeat Works) ½ ounce Grand Marnier Louis Alexandre ½ ounce El Dorado 15 year rum ½ ounce Neisson 52.5% ABV rhum ½ ounce Hampden Estate 46% rum ½ ounce Plantation Jamaica 2005 rum Directions Drop lime shell in shaker without pinching. Add all ingredients and four Kold Draft cubes. Shake until cold. Dump into a Roly Poly (or Double Old Fashioned) glass. Top with crushed ice. Garnish with mint sprigs, an orchid, and a skull swizzle stick. Hosted on Acast. See acast.com/privacy for more information.

Oct 7, 2021

The Ramos Gin Fizz is best known for its bicep-straining preparation and the chain of shaker boys historically employed to ensure a perfect, frothy, towering foam. In today’s episode, Tim breaks down this New Orleans classic with Lucinda Sterling, managing partner at New York bars Middle Branch and Seaborne. Tune in to learn how to make Lucinda’s Ramos Gin Fizz — recipe also listed below — and don't forget to subscribe! Ingredients 2 ounces gin, such as Ford’s or Beefeater ½ ounce lemon juice ½ ounce lime juice 1 ounce simple syrup 1 ounce heavy cream 1 medium egg white 1 small drop orange blossom water Directions Add heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice. Shake both at the same time until the tin with cream is well chilled. Shake the egg white for a little longer then combine the two in the egg white tin (without ice). Add lemon juice, lime juice, simple syrup, and gin. Add a small handful of pellet ice and shake for as long as you can stand (at least three minutes). Strain it into a cold fizz glass (or a highball glass). Place in the fridge for a minute or two. Top with soda water and finish with orange blossom water. Hosted on Acast. See acast.com/privacy for more information.

Sep 30, 2021

How do you even begin to describe The Martini? A star of the big and small screen, and countless works of literature; it has its own iconic glass and even lays claim to the cocktail emoji 🍸. The Martini also happens to be the world’s best cocktail — at least, that’s what Tim thinks. So, for this episode, he spoke with the man who mixed him the finest Martini he’s ever tasted: John Clark-Ginetti, owner of 116 Crown in New Haven. Tune in to learn how to make John’s Martini — recipe also listed below — and don't forget to subscribe! John Clark-Ginetti’s Martini Ingredients 3 parts Plymouth Gin 2 parts Boissière Dry Vermouth Garnish: Lemon peel Directions Add all ingredients to a mixing glass. Add ice and stir until chilled. Strain into a chilled Martini glass. Garnish with a lemon peel. Hosted on Acast. See acast.com/privacy for more information.

Sep 23, 2021

Neal Bodenheimer and his team at Cure in New Orleans have a simple philosophy: “Nothing’s sacred except maybe the Sazerac.” In this episode, we go deep on that drink’s history, and Neal explains how he and his team came up with their version of the beloved NOLA cocktail. Learn how to make Neal’s Sazerac below — and don’t forget to subscribe! Neal Bodenheimer’s Sazerac Ingredients 2 ounces rye, such as Sazerac 6 Year ¼ ounce Demerara syrup (2:1 ratio of sugar and water, lightly cooked) 3 dashes (or 21-23 drops) Peychaud's bitters Herbsaint Original 100 proof, in an atomizer Lemon peel Directions Spray the inside (specifically) of a chilled double Old Fashioned glass with 4 atomizer sprays of Herbsaint. In a mixing glass, stir the rye, Demerara syrup, and Peychaud's bitters over ice until chilled. Carefully strain into the seasoned glass. From a distance of 3 to 4 inches, express the lemon peel on the outside (specifically) of the glass, then dab lightly on the glass to add further citrus oil. Roll up the lemon peel and place it on the side of the glass to garnish. Hosted on Acast. See acast.com/privacy for more information.

Sep 16, 2021

Abigail Gullo, director of Bartender's Circle, is passionate about the Manhattan. Not only did she grow up on New York's most storied island, she first learned how to make the drink as a seven year old, and has been honing her technique ever since. Tune in to hear Abigail Gullo's perfected Manhattan recipe — also listed below — and don't forget to subscribe! Abigail Gullo’s Manhattan Ingredients 2 ounces rye whiskey 1/2 ounce sweet vermouth 1/2 ounce dry vermouth 1 dash Angostura bitters 1 dash orange bitters 1 dash other bitters, such as bergamot (optional) 1 lemon twist 1 brandied cocktail cherry Directions Combine all wet ingredients in a mixing glass. Add ice and stir to chill. Strain into a chilled Manhattan glass (or Nic & Nora as an alternative). Lightly express lemon twist over the cocktail then discard. Garnish with cocktail cherry and serve. Hosted on Acast. See acast.com/privacy for more information.

Sep 9, 2021

Tim speaks with Eric Alperin, co-owner of The Varnish in Los Angeles, to dissect one of the world’s most iconic cocktails: The Old Fashioned. Eric lends sage advice on everything from the importance of ice to bitters bottles and the size of sugar cubes. Tune in to learn how to make Eric Alperin's Old Fashioned — recipe also listed below — and don't forget to subscribe! Eric Alperin’s Old Fashioned Ingredients 1 Domino Dot sugar cube 3 dashes Angostura bitters (8-9 when dispensed from a Japanese bitters bottle) 1 bar spoon club soda 2 ounces bourbon, such as Elijah Craig 1 orange twist Directions Place sugar cube in a 9-ounce chilled rocks glass. Soak with Angostura bitters and club soda. Muddle to combine. Add bourbon and stir three or four times to incorporate all ingredients. Add large, clear ice cube (ideally 2.5 x 1.75 x 1 inch). Stir seven or eight times to chill. Express orange twist over the cocktail and place between ice and glass as garnish. Hosted on Acast. See acast.com/privacy for more information.

Sep 2, 2021

Introducing the latest podcast from VinePair. Each week, managing editor Tim McKirdy sits down with America's best bartenders to learn how to perfect classic cocktails beyond their recipes. Get ready to take your mixology game to the next level! Hosted on Acast. See acast.com/privacy for more information.