The Buildout

Latest Episodes:

El Presidente Oct 06, 2022

Show notes

In today’s episode, we explore El Presidente, a Cuban-born, stirred, rum-based classic. Teaching class is Orlando Franklin, the bar director at Brooklyn’s Night Moves who cut his teeth at Maison Premiere and Blind Barber. Listen on to discover Franklin’s El Presidente recipe — and don’t forget to like, review, and subscribe!

Orlando Franklin’s El Presidente Recipe

Ingredients

1 ½ ounce Cuban rum, such as Havana Club 3
1 ounce Dolin Vermouth de Chambery Dry
½ ounce Cointreau
¼ ounce pomegranate molasses
3 drops orange blossom water

Directions

Combine ingredients in a mixing glass with ice and stir until chilled.
Strain into chilled Nick & Nora glass.
Garnish with an orange twist.

Hosted on Acast. See acast.com/privacy for more information.

The Mint Julep Sep 29, 2022

Show notes

If you’re reserving your mint sprigs and pewter cups solely for the first Saturday of May, you are missing a trick. The Mint Julep is a refreshing whiskey cocktail, worthy of attention throughout the year and deserving of a full Cocktail College exploration. We’re joined today by the Phoenix-based award-winning mixologist and author Kim Haasarud to do just that. Listen on to discover Haasarud’s Mint Julep recipe — and don’t forget to like, review, and subscribe!

Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry.

Kim Haasarud’s Mint Julep Recipe

Ingredients

- 2 ounces bourbon

- 10-15 fresh mint leaves

- ½ ounce simple syrup

- Powdered sugar

- Garnish: 3-5 mint sprigs

Directions

1. Combine bourbon, mint leaves, and simple syrup in a pewter Julep cup and fill the glass halfway with crushed ice.

2. Use a swizzle stick to mix ingredients together and muddle. After a minute of mixing, repeat the process, adding more ice until the glass is ¾ full.

3. Top with more crushed ice to form a mound on top of the glass.

4. Garnish with 3-5 fresh mint sprigs and a dusting of powdered sugar.

Hosted on Acast. See acast.com/privacy for more information.

El Diablo Sep 22, 2022

Show notes

Josue Gonzalez joins us for today's episode to discuss El Diablo, a classic tequila highball that sees the spirit mixed with lime, crème de cassis, and either ginger ale or ginger beer. Josue has more than a decade of experience in the industry, during which time he’s built up a clear passion for hospitality. These days, you’ll find him as a partner at Unfiltered Hospitality and occasionally working behind The Sylvester Bar, in Miami. Listen on (or read below) to discover Josue's El Diablo recipe — and don’t forget to like, review, and subscribe!

Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry.

Josue Gonzalez’s El Diablo Recipe

Ingredients

¾ ounce fresh lime juice
1 ¼ ounce blanco tequila
½ ounce crème de cassis
3 ounces ginger beer
Garnish: lime wheel, candied ginger, and a Filthy cherry to garnish

Directions

Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (optional: substitute creme de cassis with strawberry syrup for a sweeter flavor)
Shake until cold and strain into a highball glass.
Top up with ginger beer and crushed ice.
Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.

Hosted on Acast. See acast.com/privacy for more information.

Episode 50 Special: Etiquette Sep 15, 2022

Show notes

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

Hosted on Acast. See acast.com/privacy for more information.

The Whiskey Highball Sep 08, 2022

Show notes

In this week's episode of Cocktail College, Tim explores the Whiskey Highball with Iain Griffiths from New York's Hidden Leaf, Midnight Cafe, and Midnight Theatre. In its simplest form, this drink can be something as basic as a splash of Scotch, some fizzy water, and a few cubes of ice. Or, if you’re taking it to extreme levels, the Whiskey Highball can present a study in such topics as temperature, pouring skills, carbonation, and nucleation points. Listen on to discover Iain’s Whiskey Highball techniques — and don’t forget to like, review, and subscribe!

Iain Griffiths' Whiskey Highball Recipe

Ingredients

2 ounces whiskey
Club soda, such as Fever-Tree, to top
Spear Ice

Directions

In a chilled highball glass, add whiskey, then ice, and then club soda.
Garnish with a lemon twist.

Hosted on Acast. See acast.com/privacy for more information.

The Corpse Reviver No. 2 Sep 01, 2022

Show notes

Harrison Snow from New York’s Lullaby joins us today to explore the evocatively named, historic hangover remedy, the Corpse Reviver No. 2 . We discuss the perfect proportions for this classically equal parts concoction and learn the different takeaways from sampling this cocktail with over 100 different gins. Listen on to discover Snow’s Corpse Reviver No. 2 recipe — and don’t forget to like, review, and subscribe!

Harrison Snow’s Corpse Reviver No. 2 Recipe

- ¾ ounce fresh lemon juice

- ⅜ ounce Tempus Fugit Kina L’Aero d’Or

- ⅜ ounce Cocchi Americano

- ⅜ ounce Cointreau

- ¾ ounce London Dry Gin, such as Tanqueray

- 3 drops saline solution (4 parts water / 1 part salt)

- 2 dashes Absinthe, such as Vieux Pontarlier

Directions

1. Add all ingredients to a cocktail shaker with ice and shake until cold.

2. Strain into chilled Nick & Nora glass.

Hosted on Acast. See acast.com/privacy for more information.

The Lemon Drop Aug 25, 2022

Show notes

We have Harrison Ginsberg from New York’s Crown Shy on the show today, leading us on a sweet exploration of the Lemon Drop. Over the course of the episode, we explore the wild world of shots, bars that opt for plants because they can’t afford furniture, and the nuances of vodka — they exist! Listen on to discover Ginsberg’s Lemon Drop recipe — and don’t forget to like, review, and subscribe!

Harrison Ginsberg’s Lemon Drop Recipe

- 1 ounce fresh lemon juice

- ¼ ounce simple syrup (2:1)

- ¾ ounce Cointreau

- 2 ounces vodka

Directions

1. Prep a Martini glass with a sugared rim and place in the freezer.

2. Add all ingredients to a cocktail shaker with ice and shake until cold.

3. Strain into chilled Martini glass.

Hosted on Acast. See acast.com/privacy for more information.

Techniques: Dilution Aug 18, 2022

Show notes

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

Hosted on Acast. See acast.com/privacy for more information.

The Last Word Aug 11, 2022

Show notes

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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The Negroni Aug 04, 2022

Show notes

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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