Stay ConnectedWant to take your bartending skills to the next level? Join VinePair managing editor Tim McKirdy for a weekly deep-dive into classic cocktails with America’s best bartenders. Cocktail College looks beyond the recipe and explores every aspect of mixology from ingredients and ice to shaking techniques, garnishes, and glassware — elevating your Martinis, Mai Tais, and everything in between.
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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.
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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
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
Directions
Devin Kennedy’s “Untitled” Recipe
Ingredients
Directions
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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
Directions
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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
Directions
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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
Directions
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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
Directions
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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
Directions
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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
Directions
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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
Directions
**Strawberry Cocchi Americano
Ingredients
Directions
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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
Directions
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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
Directions
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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
Directions
Old Pal Recipe (Classic)
Ingredients
Directions
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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!
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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
Directions
📧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/
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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
Directions
Tequila Espresso Martini Recipe
Ingredients
Directions
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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
Directions
Bourbon Manhattan Recipe
Ingredients
Directions
Bedford and Grand Recipe
Ingredients
Directions
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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
Directions
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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
Directions
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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!
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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”
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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
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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)
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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!
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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.
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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.
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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.
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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
Directions
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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
Directions
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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
Directions
*No-gave Syrup Ingredients
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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!
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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.
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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.
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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.
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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
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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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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/
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"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!
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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!)
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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.
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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.
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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.)
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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
Directions
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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.
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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).
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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
Directions
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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!
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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.
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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.
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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.
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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!
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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.
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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.
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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!
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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!
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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.
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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.
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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!
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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.
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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.
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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
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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
Directions
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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.
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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.
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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.
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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.
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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.
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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
Directions
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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.
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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
Directions
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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.
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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
Directions
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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!
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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
Directions
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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.)
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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!
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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.
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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.
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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.
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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.
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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.
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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.
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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
Directions
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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
Directions
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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
Directions
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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
Directions
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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!
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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
Directions
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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
Directions
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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
Directions
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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
Directions
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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
Directions
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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
Directions
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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.
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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
Directions
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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
Directions
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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
Directions
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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
Directions
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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!
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