The Buildout

Latest Episodes:

The New York Sour Nov 30, 2023

Show notes

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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Can Unions and Cocktail Bars Mix? Nov 16, 2023

Show notes

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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Techniques: Clarification Nov 09, 2023

Show notes

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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The American Trilogy (re-run) Nov 02, 2023

Show notes

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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The Hanky Panky Oct 26, 2023

Show notes

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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The (Re)Piña Colada Oct 19, 2023

Show notes

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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The Carajillo Oct 12, 2023

Show notes

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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The Winchester Oct 05, 2023

Show notes

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 Sep 28, 2023

Show notes

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 Warday's Sep 21, 2023

Show notes

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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