The Buildout

Latest Episodes:

The Sazerac Sep 23, 2021

Show notes

Neal Bodenheimer and his team at Cure in New Orleans have a simple philosophy: “Nothing’s sacred except maybe the Sazerac.” In this episode, we go deep on that drink’s history, and Neal explains how he and his team came up with their version of the beloved NOLA cocktail. Learn how to make Neal’s Sazerac below — and don’t forget to subscribe!

Neal Bodenheimer’s Sazerac

Ingredients

2 ounces rye, such as Sazerac 6 Year
¼ ounce Demerara syrup (2:1 ratio of sugar and water, lightly cooked)
3 dashes (or 21-23 drops) Peychaud's bitters
Herbsaint Original 100 proof, in an atomizer
Lemon peel

Directions

Spray the inside (specifically) of a chilled double Old Fashioned glass with 4 atomizer sprays of Herbsaint.
In a mixing glass, stir the rye, Demerara syrup, and Peychaud's bitters over ice until chilled.
Carefully strain into the seasoned glass.
From a distance of 3 to 4 inches, express the lemon peel on the outside (specifically) of the glass, then dab lightly on the glass to add further citrus oil.
Roll up the lemon peel and place it on the side of the glass to garnish.

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The Manhattan Sep 16, 2021

Show notes

Abigail Gullo, director of Bartender's Circle, is passionate about the Manhattan. Not only did she grow up on New York's most storied island, she first learned how to make the drink as a seven year old, and has been honing her technique ever since. Tune in to hear Abigail Gullo's perfected Manhattan recipe — also listed below — and don't forget to subscribe!

Abigail Gullo’s Manhattan

Ingredients

2 ounces rye whiskey
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
1 dash Angostura bitters
1 dash orange bitters
1 dash other bitters, such as bergamot (optional)
1 lemon twist
1 brandied cocktail cherry

Directions

Combine all wet ingredients in a mixing glass.
Add ice and stir to chill.
Strain into a chilled Manhattan glass (or Nic & Nora as an alternative).
Lightly express lemon twist over the cocktail then discard.
Garnish with cocktail cherry and serve.

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

The Old Fashioned Sep 09, 2021

Show notes

Tim speaks with Eric Alperin, co-owner of The Varnish in Los Angeles, to dissect one of the world’s most iconic cocktails: The Old Fashioned. Eric lends sage advice on everything from the importance of ice to bitters bottles and the size of sugar cubes. Tune in to learn how to make Eric Alperin's Old Fashioned — recipe also listed below — and don't forget to subscribe!

Eric Alperin’s Old Fashioned

Ingredients

1 Domino Dot sugar cube
3 dashes Angostura bitters (8-9 when dispensed from a Japanese bitters bottle)
1 bar spoon club soda
2 ounces bourbon, such as Elijah Craig
1 orange twist

Directions

Place sugar cube in a 9-ounce chilled rocks glass.
Soak with Angostura bitters and club soda. Muddle to combine.
Add bourbon and stir three or four times to incorporate all ingredients.
Add large, clear ice cube (ideally 2.5 x 1.75 x 1 inch).
Stir seven or eight times to chill.
Express orange twist over the cocktail and place between ice and glass as garnish.

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

Introducing Cocktail College Sep 02, 2021

Show notes

Introducing the latest podcast from VinePair. Each week, managing editor Tim McKirdy sits down with America's best bartenders to learn how to perfect classic cocktails beyond their recipes. Get ready to take your mixology game to the next level!

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