The Buildout

Latest Episodes:

The Rob Roy May 19, 2022

Show notes

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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The Caipirinha May 12, 2022

Show notes

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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The Vieux Carré May 05, 2022

Show notes

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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The Espresso Martini Apr 28, 2022

Show notes

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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Techniques: Non-Alcoholic Cocktails Apr 21, 2022

Show notes

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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The Vesper Apr 14, 2022

Show notes

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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The Bee's Knees Apr 07, 2022

Show notes

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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The Grasshopper Mar 31, 2022

Show notes

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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The Jungle Bird Mar 24, 2022

Show notes

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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The Zombie Mar 17, 2022

Show notes

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