The Buildout

Latest Episodes:

The Daiquiri Dec 02, 2021

Show notes

The Daiquiri is a drink so revered by bartenders, and one whose deceptively simple preparation requires such fine attention to detail, it’s gained a reputation as being the acid test of a mixologist’s skills. To learn how to pass that exam, Tim sits down with William Elliott, the managing partner of New York’s Maison Premiere, and an individual who’s spent over a decade perfecting his Daiquiri. Listen on (or read below) to discover William’s Daiquiri recipe. And don’t forget to subscribe!

William Elliott’s Daiquiri Recipe

Ingredients

1 ounce Neisson Rhum Agricole Blanc
1 ounce Santa Teresa 1796
1 ounce fresh lime juice
½ ounce simple syrup (2:1 ratio of sugar to water)

Directions

Add all ingredients to a Cobbler shaker with eight Kold Draft cubes.
Shake until cold.
Strain into a chilled coupe glass (but don’t fine-strain).

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Mid-Season Special Nov 25, 2021

Show notes

In this mid-season special, Tim looks back at some of the most important lessons our bartenders have shared so far, and includes some of his highlights from season one to-date.

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The Gin & Tonic Nov 18, 2021

Show notes

Devised hundreds of years ago for medicinal purposes, the G&T has gone from strength to strength in recent years, thanks to a proliferation of new gin brands and higher quality tonic waters. As the founder of one of those brands, Simon Ford knows more than a thing or two about the Gin & Tonic, and in this episode waxes lyrical about the drink’s history, preparation, and modern-day elevation. Listen on (or read below) to discover Simon’s G&T recipe. And don’t forget to subscribe!

Simon Ford’s Gin & Tonic Recipe

Ingredients

1 part gin, such as Fords London Dry
3 parts tonic water
Garnish: lemon wedge

Directions

In a highball glass, combine gin and tonic over lots of fresh ice.
Garnish with lemon.

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Pink Gin Nov 11, 2021

Show notes

Despite being drenched in history and arriving with an attractive rose hue, Pink Gin — the cocktail — remains an outsider in the bartending world. After spending a great deal of time tracing the cocktail’s roots, Sebastian Hamilton-Mudge wants to change that. And he’s here today how and why you should also embrace this simple, historic creation. Listen on to learn his tips and don’t forget to subscribe!

Sebastian Hamilton-Mudge Pink Gin Recipe

Ingredients

2 ounces gin, preferably Plymouth
Angostura bitters to taste
Lemon or orange twist

Directions

Add all ingredients to a mixing glass and stir until cold.
Strain into a Coupe or Nick and Nora glass.
Garnish with an optional lemon or orange twist.

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The Mojito Nov 04, 2021

Show notes

In today’s episode, Tim explores the sweet, fragrant fusion of rum, lime, sugar, and mint, best known as the Mojito. Los-Angeles-based Yael Vengroff teaches us how to perfect the drink (without overthinking it) and also sheds light on where life leads beyond the bar, and what it’s like to launch a canned Mojito. Listen on and don’t forget to subscribe!

The Mojito Recipe w/ Yael Vengroff

Ingredients

2 ounces white rum, such as Casa Magdalena
1 ounce fresh lime juice
1 ounce simple syrup
½ dash Angostura bitters
6 - 8 mint leaves

Directions

Add all ingredients to a cocktail shaker and muddle.
Add a small amount of crushed ice and shake until cold.
Dump into a cold Collins glass.
Top with crushed ice and garnish with fresh mint.

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The Gimlet Oct 28, 2021

Show notes

Fresh citrus was a vital ingredient in America’s cocktail renaissance but in the instance of The Gimlet, using fresh citrus — or only fresh citrus — yields neither a historically accurate version of the drink, nor the best example of it. Tim speaks with Toby Cecchini to learn all about lime cordial, and how he resurrected The Gimlet by formulating his own version of the ingredient. Listen on (or read below) to discover Toby’s Gimlet recipe. And don’t forget to subscribe!

Toby Cecchini’s Gimlet Recipe

Ingredients

2 ounces gin, such as Tanqueray or Fords
1 ounce homemade lime cordial
3/4 ounce fresh lime juice
Garnish: 1 lime wheel

Directions

Add gin, lime cordial, and lime juice to a shaking tin with ice. Shake until cold.
Strain over fresh ice in a rocks glass.
Add lime wheel garnish.

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The Gibson Oct 21, 2021

Show notes

Is the Gibson the best bonafide Martini riff? And is describing this cocktail as a “riff” selling it short? In today’s episode, Tim chats with Meaghan Dorman of New York’s Raines Law Room, Dear Irving, and Dear Irving on Hudson to find out. Listen on (or read below) to discover Meaghan’s Gibson recipe — and don’t forget to subscribe!

Meaghan Dorman’s Gibson Recipe

Ingredients

2 ounces Tanqueray No. 10 gin
1 ounce Carpano bianco vermouth
2 tablespoons pickling liquid
Garnish: 1 pickled onion

Directions

Add gin, vermouth, and pickling liquid to a cold mixing glass with four whole Kold Draft cubes and three cracked ones.
Stir until cold (around 10 seconds).
Strain into a cold coupe glass.
Garnish with chilled pickled onion on a toothpick.

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The Mai Tai Oct 14, 2021

Show notes

The Mai Tai is perhaps the best known Tiki cocktail in the world. Without a doubt, it’s also the one drink within that category that so often gets made incorrectly. Thankfully, help is at hand in today’s episode, as Tim sits down with Brian Miller, a tropical drinks enthusiast with an extensive knowledge of bartending. Years in the making, he shares his recipe — and technique — for perfecting the Mai Tai. Listen on (or read below) to learn more — and don’t forget to subscribe!

Brian Miller’s Mai Tai

Ingredients

1 lime shell
¾ ounce fresh lime juice
¾ ounce orgeat (Orgeat Works)
½ ounce Grand Marnier Louis Alexandre
½ ounce El Dorado 15 year rum
½ ounce Neisson 52.5% ABV rhum
½ ounce Hampden Estate 46% rum
½ ounce Plantation Jamaica 2005 rum

Directions

Drop lime shell in shaker without pinching.
Add all ingredients and four Kold Draft cubes. Shake until cold.
Dump into a Roly Poly (or Double Old Fashioned) glass. Top with crushed ice.
Garnish with mint sprigs, an orchid, and a skull swizzle stick.

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The Ramos Gin Fizz Oct 07, 2021

Show notes

The Ramos Gin Fizz is best known for its bicep-straining preparation and the chain of shaker boys historically employed to ensure a perfect, frothy, towering foam. In today’s episode, Tim breaks down this New Orleans classic with Lucinda Sterling, managing partner at New York bars Middle Branch and Seaborne. Tune in to learn how to make Lucinda’s Ramos Gin Fizz — recipe also listed below — and don't forget to subscribe!

Ingredients

2 ounces gin, such as Ford’s or Beefeater

½ ounce lemon juice

½ ounce lime juice

1 ounce simple syrup

1 ounce heavy cream

1 medium egg white

1 small drop orange blossom water

Directions

Add heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice.

Shake both at the same time until the tin with cream is well chilled. Shake the egg white for a little longer then combine the two in the egg white tin (without ice).

Add lemon juice, lime juice, simple syrup, and gin.

Add a small handful of pellet ice and shake for as long as you can stand (at least three minutes).

Strain it into a cold fizz glass (or a highball glass).

Place in the fridge for a minute or two.

Top with soda water and finish with orange blossom water.

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The Martini Sep 30, 2021

Show notes

How do you even begin to describe The Martini? A star of the big and small screen, and countless works of literature; it has its own iconic glass and even lays claim to the cocktail emoji 🍸. The Martini also happens to be the world’s best cocktail — at least, that’s what Tim thinks. So, for this episode, he spoke with the man who mixed him the finest Martini he’s ever tasted: John Clark-Ginetti, owner of 116 Crown in New Haven. Tune in to learn how to make John’s Martini — recipe also listed below — and don't forget to subscribe!

John Clark-Ginetti’s Martini

Ingredients