The Buildout

Latest Episodes:

The Bianco Negroni Sep 10, 2024

Show notes

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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The Paper Plane Sep 05, 2024

Show notes

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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The Swampwater Aug 29, 2024

Show notes

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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The Naked and Famous Aug 22, 2024

Show notes

Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked and Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don’t forget to leave a rating, review, and subscribe!

Joaquín Simó's Naked and Famous Recipe

Ingredients

- ¾ ounce Aperol

- ¾ ounce Yellow Chartreuse

- ¾ ounce Del Maguey Chichicapa Mezcal

- ¾ ounce fresh lime juice

Directions

1. Add all ingredients to a shaker tin with ice.

2. Shake until chilled.

3. Strain into a chilled coupe glass.

📧Get in touch: cocktailcollege@vinepair.com

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- Joaquín: https://www.instagram.com/simojoaquin/

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The Breakfast Martini Aug 15, 2024

Show notes

It's one of the first "modern classics" in the canon, and we're joined by its creator, Salvatore Calabrese. The Maestro himself checks in to Cocktail College to chat about one of his most famous creations — how it came to be, why it's become so famous, and how to perfect it, plus so much more. Listen on or read below to learn Salvatore's Breakfast Martini recipe — and don’t forget to leave a rating, review, and subscribe!

Salvatore Calabrese’s Breakfast Martini Recipe

Ingredients

- 1 ¾ ounces London Dry gin

- ½ ounce Cointreau

- ½ ounce lemon juice

- 1 heaped barspoon Wilkin & Sons Orange Marmalade

- Garnish: orange twist

Directions

1. Add all ingredients to a shaker tin with ice.

2. Stir to dissolve marmalade, discard excess water, and add fresh ice.

3. Shake until chilled.

4. Strain into a chilled cocktail glass.

5. Garnish with a shredded orange or orange twist.

📧Get in touch: cocktailcollege@vinepair.com

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The Death Flip Aug 08, 2024

Show notes

We're traveling all the way to Melbourne, Australia today to chat with Chris Hysted-Adams and learn about one of the most interesting modern classics created this century. The drink is the Death Flip, which debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Listen on (or read below) to learn Chris' Death Flip recipe — and don’t forget to leave a rating, review, and subscribe!

Chris Hysted-Adams’ Death Flip Recipe

Ingredients

- 1 ounce blanco tequila

- ½ ounce Jägermeister

- ½ ounce Yellow Chartreuse

- ¼ ounce vanilla simple syrup

- 1 whole egg

- Garnish: grated nutmeg

Directions

1. Add all ingredients to a shaking tin with one ice cube.

2. Dry shake until all ingredients are incorporated.

3. Fill with ice and shake until chilled.

4. Fine strain into a chilled Coupette glass.

5. Garnish with grated nutmeg.

📧Get in touch: cocktailcollege@vinepair.com

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- Tim: https://www.instagram.com/timmckirdy

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El Diablo (re-run) Aug 01, 2024

Show notes

We're diving into the Cocktail College archives today to shine another light on an often-overlooked tequila-based classic: El Diablo. Here to mix up fresh lime, crème de cassis, ginger beer, and blanco is Josué Gonzaléz of Miami's Unfiltered Hospitality. Listen on or read below to discover Josué's El Diablo recipe — and don’t forget to leave a rating, review, and subscribe!

Josué Gonzaléz’s El Diablo Recipe

Ingredients

- ¾ ounce fresh lime juice

- 1 ¼ ounces blanco tequila

- ½ ounce crème de cassis

- 3 ounces ginger beer

- Garnish: lime wheel, candied ginger, and Filthy cherry

Directions

1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor).

2. Shake until cold and strain into a highball glass.

3. Top up with ginger beer and crushed ice.

4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.

📧Get in touch: cocktailcollege@vinepair.com

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- VinePair: https://www.instagram.com/vinepair/

- Josué: https://www.instagram.com/josue.allday/

- Unfiltered Hospitality: https://www.instagram.com/unfilteredhospo/

- Tim: https://www.instagram.com/timmckirdy

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The (Re)Sazerac Jul 25, 2024

Show notes

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe!

Sother Teague’s Sazerac Recipe

Ingredients

- Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup

- 2 dashes Peychaud’s bitters

- 1 dash Angostura bitters

- 2 ounces 100-proof rye whiskey, such as Rittenhouse

- Garnish: lemon twist, absinthe

Directions

1. Add all ingredients to a mixing glass.

2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted.

3. Pull a heavy rocks glass from the freezer.

4. Spray one pump of water and then two pumps of absinthe from atomizers.

5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.

📧 Get in touch: cocktailcollege@vinepair.com

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- Sother: https://www.instagram.com/creativedrunk/

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Techniques: Mixing Wine in Cocktails Jul 18, 2024

Show notes

Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.’s Press Club stop by the studio to give us a master class on mixing wine in cocktails.

Will Patton’s “Obstacle 1” Recipe

Ingredients

1 ounce Green Chartreuse
1 ounce Kabinett Riesling
½ ounce fresh lime juice
¼ ounce simple syrup
Garnish: tarragon sprig

Directions

Add all ingredients to a cocktail shaker with ice.
After a quick whip shake, strain into a chilled rocks glass over ice.
Garnish with tarragon sprig.

Devin Kennedy’s “Untitled” Recipe

Ingredients

2 ounces California rosé
1 ounce Matchbook Distilling Day Trip Strawberry Amaro
¼ ounce Antica Primo
½ ounce fresh lemon juice
¼ ounce simple syrup
Club soda

Directions

Build all ingredients in a highball glass, starting with the club soda.
Fill with Kold Draft ice.

📧Get in touch: cocktailcollege@vinepair.com

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Tim: https://www.instagram.com/timmckirdy/

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The Queen's Park Swizzle Jul 11, 2024

Show notes

Julie Reiner, partner of New York’s Clover Club, Leyenda, and Milady’s, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe!

Julie Reiner's Queen's Park Swizzle Recipe

Ingredients

10 mint leaves
½ ounce Demerara syrup (2:1)
¾ ounce lime juice
2 ounces aged rum
4 dashes Angostura bitters
Garnish: mint bouquet

Directions

Add mint to a chilled Hurricane glass and top with liquid ingredients.
Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass.
Once fully chilled, top with more pellet ice.
Garnish with mint bouquet.

📧Get in touch: cocktailcollege@vinepair.com

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