The Buildout

Latest Episodes:

The Art of Hospitality May 04, 2023

Show notes

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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The Midori Sour Apr 27, 2023

Show notes

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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The Corn 'n' Oil Apr 20, 2023

Show notes

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 Apr 13, 2023

Show notes

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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Techniques: Sours Apr 06, 2023

Show notes

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 White Negroni Mar 30, 2023

Show notes

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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The Garibaldi Mar 23, 2023

Show notes

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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The Cuba Libre Mar 16, 2023

Show notes

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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Techniques: Bar Theater and Technique-Driven Cocktails Mar 09, 2023

Show notes

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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The Americano Mar 02, 2023

Show notes

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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