The Buildout

You’ve mastered the Pisco Sour and Punch, impressed your friends with El Capitan, now it’s time to kick back with the Chilcano, a zesty, refreshing mix of pisco, ginger, and lime. Joining us for today's episode is DC-based Glendon Hartley, a bartender and proprietor of Service Bar, Causa, and Amazonia. Listen on (or read below) to learn Glendon's Chilcano recipe — and don't forget to like, review, and subscribe!Glendon Hartley's Chilcano Recipe   Ingredients  - 4 ounces soda water - ½ ounce fresh lime juice - 1 ounce ginger simple syrup - 1 ounce Torontel pisco - ½ ounce Italia pisco - Garnish: citrus tuile, lime wedge, or lime peel Directions   1. Over a large spear of ice in a chilled highball glass, first add soda water. 2. Add the remaining ingredients. 3. Garnish with a citrus tuile, lime wedge, or lime peel.   📧Get in touch: [email protected]   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Glendon: https://www.instagram.com/cocktailery_tomfoolery/       Hosted on Acast. See acast.com/privacy for more information.

On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.’s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don’t forget to leave a rating, review, and subscribe!   Jeffrey Morgenthalers' Negroni Recipe   Ingredients  - 1 ounce Beefeater gin - 1 ounce Cinzano Rosso vermouth - 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.   📧Get in touch: [email protected]   🍸Follow us: - Negroni Knockout: https://vinepair.com/negroni-knockout-2024/ - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jeffrey: https://www.instagram.com/jeffmorgen/       Hosted on Acast. See acast.com/privacy for more information.

Against a backdrop of explosive growth for tequila in the U.S., there remains a relative lack of classic and contemporary classic tequila cocktails — and that phenomenon is only amplified when you look beyond blanco and añejo and focus solely on reposado. This feels like an opportunity missed, so we decided to put things right and devote a discussion to mixing reposado in cocktails. Joining us as our tutor for the episode is William Brooks, Brown Forman’s global brand ambassador for tequila. Whether you’re looking to reimagine classics with reposado or construct something entirely new from scratch, we’ve got you covered. Listen on to learn William's tips — and don’t forget to leave a rating, review, and subscribe!  William Brooks' Gracias Mexico Recipe  Ingredients - 1 ounce Tequila Herradura reposado- 1 ounce fresh lemon juice- ¾ ounce Nixta Licor de Elote- ¼ ounce creme de cacao- ¼ ounce agave nectar- ¼ egg white- Garnish: grated nutmeg Directions  1. Add all ingredients to a cocktail shaker without ice and dry shake.2. Add ice and shake until well chilled.3. Strain into a chilled Nick & Nora glass and garnish with grated nutmeg.  📧Get in touch: [email protected]  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - William: https://www.instagram.com/cuppateaquila/      Hosted on Acast. See acast.com/privacy for more information.

A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don’t forget to leave a rating, review, and subscribe!   Paul Harrington's Jasmine Recipe   Ingredients  - 1 ½ ounces London Dry gin - ¾ ounce fresh lemon juice - ¼ ounce Cointreau - ¼ ounce Campari - Garnish: lemon twist  Directions   1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled coupe glass and garnish with a lemon twist.   📧Get in touch: [email protected]   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/         Hosted on Acast. See acast.com/privacy for more information.

The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don’t forget to leave a rating, review, and subscribe!   Gareth "G" Franklin's Luxardo Bianco Negroni Recipe   Ingredients  - 1 ounce London Dry Gin (at least 43% ABV), kept in the freezer - 1 ounce Luxardo Bitter Bianco - 1 ounce bianco vermouth, or Cocchi Americano  Directions   1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled rocks glass over a large cube. 4. Season hands with orange and grapefruit twist.   📧Get in touch: [email protected]   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - G: https://www.instagram.com/luxardo_g/ - Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

Sam Ross, of Attaboy, Milk & Honey, Temple Bar, Good Guy's, and general cocktail creation fame joins us to discuss one of said creations: the Paper Plane. Vying for position with the Penicillin as one of Ross's most famous and beloved drinks, the Paper Plane took off by employing the Last Word template and introducing some then-little-known ingredients, including non-negotiable Amaro Nonino. Listen on (or read below) to learn Ross's Paper Plane recipe — and don’t forget to leave a rating, review, and subscribe!   Sam Ross's Paper Plane Recipe   Ingredients  - ¾ ounce fresh lemon juice - ¾ ounce Aperol - ¾ ounce Amaro Nonino - ¾ ounce bourbon (above 90 proof)  Directions   1. Add all ingredients to a cocktail shaker with one large cube of ice. 2. Hard shake until chilled. 3. Strain into a frosted coupe glass.   📧Get in touch: [email protected]   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Sam: https://www.instagram.com/samueljoelross/ - Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don’t forget to leave a rating, review, and subscribe!   Manolito's Swampwater Recipe   Ingredients  - 15 ounces pebble ice - 1 tablespoon granulated sugar - 3 ounces Green Chartreuse - 1 ½ ounces fresh pineapple juice - 1 ounce fresh lime juice - 1 basil leaf  Directions   1. Add ice, sugar, pineapple, and lime to a Hamilton blender. 2. Blend until incorporated. 3. Add basil leaf and slowly pour in Chartreuse while still blending. 4. Pour into a 15-ounce Swampwater mug or Hurricane glass when fully incorporated. 5. Garnish with a pineapple frond and mint sprig.   📧Get in touch: [email protected]   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Manolito: https://www.instagram.com/manolitonola/ - Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked and Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don’t forget to leave a rating, review, and subscribe!  Joaquín Simó's Naked and Famous Recipe  Ingredients - ¾ ounce Aperol- ¾ ounce Yellow Chartreuse- ¾ ounce Del Maguey Chichicapa Mezcal- ¾ ounce fresh lime juice Directions  1. Add all ingredients to a shaker tin with ice.2. Shake until chilled.3. Strain into a chilled coupe glass.  📧Get in touch: [email protected]  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Joaquín: https://www.instagram.com/simojoaquin/- Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

It's one of the first "modern classics" in the canon, and we're joined by its creator, Salvatore Calabrese. The Maestro himself checks in to Cocktail College to chat about one of his most famous creations — how it came to be, why it's become so famous, and how to perfect it, plus so much more. Listen on or read below to learn Salvatore's Breakfast Martini recipe — and don’t forget to leave a rating, review, and subscribe!  Salvatore Calabrese’s Breakfast Martini Recipe  Ingredients - 1 ¾ ounces London Dry gin - ½ ounce Cointreau - ½ ounce lemon juice - 1 heaped barspoon Wilkin & Sons Orange Marmalade - Garnish: orange twist  Directions  1. Add all ingredients to a shaker tin with ice.2. Stir to dissolve marmalade, discard excess water, and add fresh ice. 3. Shake until chilled.4. Strain into a chilled cocktail glass.5. Garnish with a shredded orange or orange twist.   📧Get in touch: [email protected]   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Salvatore: https://www.instagram.com/cocktailmaestro/ - Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

We're traveling all the way to Melbourne, Australia today to chat with Chris Hysted-Adams and learn about one of the most interesting modern classics created this century. The drink is the Death Flip, which debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Listen on (or read below) to learn Chris' Death Flip recipe — and don’t forget to leave a rating, review, and subscribe!   Chris Hysted-Adams’ Death Flip Recipe   Ingredients  - 1 ounce blanco tequila - ½ ounce Jägermeister - ½ ounce Yellow Chartreuse - ¼ ounce vanilla simple syrup - 1 whole egg - Garnish: grated nutmeg   Directions   1. Add all ingredients to a shaking tin with one ice cube. 2. Dry shake until all ingredients are incorporated. 3. Fill with ice and shake until chilled. 4. Fine strain into a chilled Coupette glass. 5. Garnish with grated nutmeg.    📧Get in touch: [email protected]    🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Chris: https://www.instagram.com/chris_hysted_adams/ - Moon Dog: https://www.instagram.com/moondogbrewing/ - Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

We're diving into the Cocktail College archives today to shine another light on an often-overlooked tequila-based classic: El Diablo. Here to mix up fresh lime, crème de cassis, ginger beer, and blanco is Josué Gonzaléz of Miami's Unfiltered Hospitality. Listen on or read below to discover Josué's El Diablo recipe — and don’t forget to leave a rating, review, and subscribe!  Josué Gonzaléz’s El Diablo Recipe  Ingredients  - ¾ ounce fresh lime juice- 1 ¼ ounces blanco tequila- ½ ounce crème de cassis- 3 ounces ginger beer- Garnish: lime wheel, candied ginger, and Filthy cherry Directions  1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor).2. Shake until cold and strain into a highball glass.3. Top up with ginger beer and crushed ice.4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.  📧Get in touch: [email protected]  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Josué: https://www.instagram.com/josue.allday/- Unfiltered Hospitality: https://www.instagram.com/unfilteredhospo/ - Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe!  Sother Teague’s Sazerac Recipe  Ingredients  - Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup - 2 dashes Peychaud’s bitters - 1 dash Angostura bitters - 2 ounces 100-proof rye whiskey, such as Rittenhouse - Garnish: lemon twist, absinthe  Directions  1. Add all ingredients to a mixing glass. 2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 3. Pull a heavy rocks glass from the freezer. 4. Spray one pump of water and then two pumps of absinthe from atomizers. 5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.   📧 Get in touch: [email protected]  🍸 Follow us: - VinePair: https://www.instagram.com/vinepair/ - Sother: https://www.instagram.com/creativedrunk/ - Amor y Amargo: https://www.instagram.com/amoryamargo/ - Gus’s: https://www.instagram.com/gus_bklyn/ - Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.’s Press Club stop by the studio to give us a master class on mixing wine in cocktails. Will Patton’s “Obstacle 1” Recipe  Ingredients 1 ounce Green Chartreuse 1 ounce Kabinett Riesling ½ ounce fresh lime juice ¼ ounce simple syrup Garnish: tarragon sprigDirections Add all ingredients to a cocktail shaker with ice.After a quick whip shake, strain into a chilled rocks glass over ice.Garnish with tarragon sprig.Devin Kennedy’s “Untitled” Recipe Ingredients2 ounces California rosé1 ounce Matchbook Distilling Day Trip Strawberry Amaro¼ ounce Antica Primo½ ounce fresh lemon juice¼ ounce simple syrupClub sodaDirections Build all ingredients in a highball glass, starting with the club soda.Fill with Kold Draft ice.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Press Club: https://www.instagram.com/pressclubcocktailbar/Devin: https://www.instagram.com/tiki.dev/Will: https://www.instagram.com/ramseydanger/Tim: https://www.instagram.com/timmckirdy/  Hosted on Acast. See acast.com/privacy for more information.

Julie Reiner, partner of New York’s Clover Club, Leyenda, and Milady’s, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe! Julie Reiner's Queen's Park Swizzle Recipe Ingredients 10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet Directions Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet. 📧Get in touch: [email protected]  🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Julie: https://www.instagram.com/mixtressnyc/ Clover Club: https://www.instagram.com/cloverclubny/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this tried-and-tested classic. Listen on, or read below, to learn Tristan's Improved Whiskey Cocktail recipe — and don't forget to like, review, and subscribe! Tristan Brunel's Improved Whiskey Cocktail Recipe Ingredients 1 barspoon gum syrup 1 (small) barspoon Luxardo Maraschino liqueur 3-4 dashes absinthe 3 small dashes Angostura bitters 2 ¼ ounces rye whiskey, such as Rittenhouse Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Old Fashioned glass over ice. Express a lemon twist and drop it into the drink. 📧Get in touch: [email protected]   🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Tusk Bar: https://www.instagram.com/thetuskbar/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Laura Maddox, bar manager-owner at Austin's Small Victory, joins us today to dissect the Stinger. Dubbed "the king of after-dinner cocktails," Laura teaches us how to master this two-ingredient mix of Cognac and creme de menthe. Listen on, or read below, to learn Laura's Stinger recipe — and don't forget to like, review, and subscribe! Laura Maddox's Stinger Recipe Ingredients 1 ounce creme de menthe, such as Tempus Fugit or Giffard 2 ounces Cognac, such as Frapin, Dudognon, or Brandy Sainte Louise Directions Add all ingredients to a mixing glass with Clinebell ice. Stir until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist. 📧Get in touch: [email protected]   🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Small Victory Bar: https://www.instagram.com/smallvictorybar/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Jason Hedges, beverage director at Laurent Tourondel Hospitality, author of “The Seasonal Cocktail,” and founding partner at the beverage consulting firm, Bar IQ, joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to like, review, and subscribe!Jason Hedges' Brooklyn Recipe Ingredients 2 ounces rye, such as Michter's ¾ ounce dry vermouth, such as Dolin ¼ ounce Maraschino Liqueur ¼ ounce Bigallet China-ChinaGarnish: preserved cherry/orange twist Directions Add all ingredients to a mixing glass with ice.Stire until chilled.Strain into a chilled Nick & Nora (or Coupe) glass. Garnish and serve. 📧Get in touch: [email protected]  🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Jason: https://www.instagram.com/jason.hedges/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to discover Vanessa's Banana Daiquiri recipe — and don't forget to like, review, and subscribe! Vanessa Leon's Banana Daiquiri Recipe Ingredients ¼ ounce Demerara syrup (2:1) ½ ounce Banane du Brésil banana liqueur 1 ounce fresh lime juice 1 ½ ounces Zacapa 23 Rum Directions Add all ingredients to a shaker with ice. Shake until chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel. 📧Get in touch: [email protected]  🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Vanessa: https://www.instagram.com/missvdleon/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe! Toby Cecchini’s Cosmopolitan Recipe  Ingredients 1 ½ ounces Absolut Citron ¾ ounce Cointreau ¾ ounce fresh lime juice ¾ ounce Ocean Spray Cranberry Garnish: lemon twist Directions Combine all ingredients in a cocktail shaker with ice. Shake until cold and strain into a chilled Coupe glass. Garnish with lemon twist. 📧Get in touch: [email protected]   🍸Follow us: VinePair: https://www.instagram.com/vinepair/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he’s here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!Kimball House's Transatlantic Recipe Ingredients 1 ½ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)1 ounce Strawberry Cocchi Americano**½ ounce Manzanilla Sherry1 tsp Faccia Brutto CenterbeGarnish: lemon twist (discard)Directions Add all ingredients to a mixing glass with ice.Strain into a chilled cocktail glass.Garnish with an express and discard lemon twist.**Strawberry Cocchi AmericanoIngredients 400 grams strawberries (thinly sliced)1 bottle Cocchi Americano (750-milliliter)Directions Cook for 2 hours sous vide at 140ºF (60ºC)Rest overnight, refrigerated.Gently strain through cheesecloth and store in a fresh container or bottle.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Miles: https://www.instagram.com/miles_macquarrie/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Ricardo Rodriguez, bar manager at Aberdeen, N.J.'s Lita and La Otra, visits Cocktail College today to shed light on the many numbered variants of the Daiquiri — most specifically, number four: El Floridita Daiquiri. We're ditching the shaker tins in favor of the blender for this one, and it's time to pull out that tall, straw-covered bottle of Luxardo Maraschino Liqueur, too. Listen on (or read below) to discover Ricardo's El Floridita Daiquiri recipe — and don't forget to like, review, and subscribe!Ricardo Rodriguez's El Floridita Daiquiri Recipe Ingredients 1 teaspoon white sugar Juice of ½ lime 5 drops Luxardo Maraschino Liqueur 2 ounces Cuban rum (or Brugal Extra Dry, Don Q, Bacardi Superior) Directions Add all ingredients to a blender.Fill serving glass (large 8 ½ ounce coupe) with crushed ice then add that to the blender with ingredients.Blend until fully incorporated and chilled, 8-12 seconds.Add to coupe glass and serve with a straw. 📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he worked at. Don't forget to like, review, and subscribe!The Art of Choke Recipe Ingredients ⅛ ounce lime juice⅛ ounce Demerara syrupfat ¼ ounce Green Chartreuse1 ounce white rum (neutral)fat 1 ounce Cynar2 dashes Angostura bittersMintDirections Add all ingredients to a mixing glass including 2 sprigs of mint.Muddle and steep for 30 seconds.Fill with ice and stir until chilled.Strain into a rocks glass with a large cube.Garnish with additional mint sprigs.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Kyle: https://kindredcocktails.com/users/sasquatchTim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Rachel Kling, Diageo Hospitality Partnership National Educator, joins Cocktail College today to explore the Old Pal, an often overlooked relative of the Negroni and Boulevardier. We dive deep into the cocktail's history, discuss its potential for riffs and modern classics, and learn about a very exciting modern interpretation of a very traditional rye. Listen on, or read below, to learn Rachel's Old Pal recipe — and don't forget to like, review, and subscribe!Rachel Kling's Old Pal Recipe Ingredients 1 ounce George Dickel x Leopold Bros. Collaboration Blend Rye¾ ounce Contratto Bianco Vermouth¾ ounce AperolGarnish: grapefruit twistDirections Add all ingredients to a mixing glass with ice.Stir until very chilled (at least 30 seconds).Strain into a chilled coupe glass.Garnish with a grapefruit twist.Old Pal Recipe (Classic) Ingredients 1 ounce rye whiskey1 ounce dry vermouth1 ounce CampariGarnish: lemon twistDirections Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled coupe glass.Garnish with a lemon twist.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Rachel: https://www.instagram.com/eastmeetsleft/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Austin Hennelly, bar manager at Los Angeles' Kato, joins us today for a masterclass on one of the four fundamental components of cocktails: sugar. If you're stuck in a simple syrup rut, you're absolutely missing out on a massive flavor opportunity, as Austin explains it, taking up valuable real estate with flavorless refined sugar and risking over-dilution with the ingredient's water component. What should you do instead? The answer is also simple: click play and listen to Austin's invaluable advice — and, hey, don't forget to like, review, and subscribe! 📧Get in touch: [email protected]  🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Austin: https://www.instagram.com/afhennelly/ Tim: https://www.instagram.com/timmckirdy/   Hosted on Acast. See acast.com/privacy for more information.

Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a historical is a given in today's episode. Listen on, or read below, to learn Marshall's Daisy recipe — and don't forget to like, review, and subscribe!Marshall Minaya's Daisy Recipe Ingredients 2 ounces Moonbird Gin / Holland-style gin¾ ounce fresh lemon juice2 teaspoons Maraschino liqueur2 teaspoons simple syrupSeltzer waterDirections Add all ingredients to a shaking tin with ice.Shake until chilled.Strain into a chilled large cocktail glass.Top with a splash of seltzer.📧Get in touch: [email protected] 🍋Reddit thread: https://www.reddit.com/r/bartenders/comments/158ond3/in_what_world_does_soda_water_belong_in_a/ 🍸Follow us:VinePair: https://www.instagram.com/vinepair/Marshall: https://www.instagram.com/marshallvincent/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Manuel "Manny" De Avila, the Los Angeles based brand ambassador for Don Julio, joins us today to examine why there are relatively few classic tequila cocktails, and explain how to reimagine classics made with other spirits using tequila. Listen on, or read below, to learn Manny's recipes — and don't forget to like, review, and subscribe!Tequila White Negroni Recipe Ingredients1 ¼ ounces Don Julio Alma Miel1 ½ ounces Ancho Reyes Verde Chili Poblano Liqueur½ ounce Salers Aperitif¼ ounce Blanc vermouthGarnish: lemon twistDirectionsAdd all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled rocks glass over a large ice cube.Garnish with lemon twist.Tequila Espresso Martini Recipe Ingredients 1 ½ ounces Don Julio 70 Cristalino1 ounce Mr. Black Cold Brew Coffee Liqueur¾ ounce cold brew cordial¼ ounce Ancho Reyes ClassicFew dashes Chocolate Mole BittersDirections Add all ingredients to a shaking tin with ice.Shake long and hard.Strain into a chilled coupe glass.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Manny: https://www.instagram.com/mannythebarkeep/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail carts, and much, much more. Listen on, or read below, to learn Sebastian's Manhattan recipe(s) — and don't forget to like, review, and subscribe!Rye Manhattan Recipe Ingredients Angostura Bitters: 4 dashes (precision dasher) or 2 dashes in regular bottle2 ½ ounces Michter’s rye1 ounce Carpano Antica sweet vermouthGarnish: brandied cherryDirections Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora or coupe glass.Garnish with a brandied cherry.Bourbon Manhattan Recipe Ingredients Angostura Bitters: 6 dashes (precision dasher) or 3 dashes in regular bottle2 ½ ounces Buffalo Trace1 ounce Carpano Antica sweet vermouthGarnish: brandied cherryDirections Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora or coupe glass.Garnish with a brandied cherry.Bedford and Grand Recipe Ingredients 2 dashes orange bitters1 teaspoon Luxardo Maraschino Liqueur½ ounce fino sherry¾ ounce Barolo Chinato2 ounces Michter’s ryeGarnish: lemon twistDirections Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora.Express and discard lemon twist.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Sebastian: https://www.instagram.com/tollius_/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Cocktail or category of cocktails? That’s the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today’s drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we’ll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe! Amy Racine's Champagne Cocktail Recipe Ingredients 1 brown sugar cube 1 dash Angostura bitters 1 dash orange bitters 1 ½ ounces chilled VSOP Cognac 3 ounces chilled Champagne Garnish: orange and lemon peel Directions Add brown sugar cube to a chilled AP glass or flute. Soak cube with orange and Angostura bitters. Add Cognac and top with Champagne. Express and discard an orange and lemon twist. 📧Get in touch: [email protected]   🍸Follow us:VinePair: https://www.instagram.com/vinepair/ Amy Racine: https://www.instagram.com/amyracine/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget to like, review, and subscribe!Adam Fournier's Bougie Bijou RecipeIngredients ¼ ounce Charteuse Elixir Vegetal½ ounce Chartreuse VEP Green¾ ounce Cocchi di Torino sweet vermouth1 ½ ounces Navy Strength Gin, such as PlymouthAngostura Orange BittersGarnish: Kirschwasser-soaked cherriesDirections Add all liquid ingredients to a mixing glass and stir until chilled.Strain into a freezer-chilled vintage glass, such as a coupe.Garnish with a Kirschwasser-soaked cherry.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Adam Fournier: https://www.instagram.com/bottledinbondla/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget to like, review, and subscribe!📧Get in touch: [email protected]  🍸Follow us: https://www.instagram.com/timmckirdy   Hosted on Acast. See acast.com/privacy for more information.

Joining us on Cocktail College today is Aaron Goldfarb, a longtime VinePair contributor and author of the recently released “Dusty Booze: In Search of Vintage Spirits.” As the names of both today’s episode and Aaron’s newest book suggest, this episode will take us on a historical deep dive, and shed light on one of the most fascinating facets of modern drinks culture: vintage cocktails. Listen on (or read below) to discover Aaron’s ultimate vintage cocktail recipe — and don’t forget to like, review and subscribe!  Aaron Goldfarb’s 1953 Vintage Vesper Recipe  Ingredients - 3 parts 1953 Gordon’s Gin - 1 part 1953 Smirnoff Vodka - ½ part Kina Lillet   Directions 1. Add all ingredients to a mixing glass. 2. Stir until well-chilled. 3. Strain into a vintage cocktail glass.  📧Get in touch: [email protected]  📕Get your copy: “Dusty Booze: In Search of Vintage Spirits”  🍸Follow us: https://www.instagram.com/timmckirdy    Hosted on Acast. See acast.com/privacy for more information.

Fred Astaire in a glass? That’s right folks, it’s the world’s most underrated cocktail, serially disregarded by “serious” drinkers. But not us — not here at Cocktail College! To the Vodka Martini, we’re devoting more than an hour of hot takes, technical insight, and cultural analysis with none other than Tony Abou-Ganim. Calling in from Las Vegas, the author of “Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails" teaches us to leave our prejudices at the door and embrace the very spirit of hospitality. Listen on (or read below) to learn Tony’s Vodka Martini recipe — and don’t forget to like, review, and subscribe!  Tony Abou-Ganim’s Vodka Martini Recipe  Ingredients + Description:  Choose your favorite vodka; opt to drink it straight out of the freezer or stirred (or shaken) with ice, and with or without vermouth. Garnish with — you’ve guessed it — whatever you feel like in the moment. Just make sure the glassware is on point!  Helen David Relief Fund:  TAG Spirits: https://tagspiritsawards.com/the-helen-david-relief-fund/ USBG: https://www.usbgfoundation.org/hdrf IG: https://www.instagram.com/thehdrf/?hl=en    Hosted on Acast. See acast.com/privacy for more information.

Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter… and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains three base spirits, and a sherry float for good measure). Get ready for Garret Richard on the Fog Cutter, Scarlet Fog, and advanced cocktail techniques; Carlos Perez on his very own Brain Fog riff; and St. John Frizell on that drink’s newly launched, eponymous mug — a Sunken Harbor Club first!  Garret Richard’s Fog Cutter Recipe  Ingredients - 1 discarded orange wedge (orange wedge with juice removed) - 1 ounce Denizen White rum - ¾ ounce Capurro Pisco - ¼ ounce Ford’s Gin - 1 teaspoon Beachbum Berry’s Latitude 29 Orgeat - ½ ounce fresh lemon juice - ⅜ ounce Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid) - 3 drops almond extract - 5 drops saline solution - Float: ⅜ ounce Harvey’s Bristol Cream sherry  Directions 1. Place a discarded orange wedge at the bottom of a small Pilsner glass (10 oz). 2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin. 3. Flash blend with 8 ounces crushed ice. 4. Add to Pilsner glass with orange wedge. 5. Fill with 4 ounces crushed ice and top with Bristol Cream sherry float. 6. Garnish with generous mint sprig, orchid, and an orange slice, and serve with a straw.   **Trader Vic’s Fog Cutter Recipe**  Ingredients - 2 ounces Puerto Rican rum - 1 ounce brandy - ½ ounce gin - 1 ounce orange juice - 2 ounces lemon juice - Float: sherry  Directions 1. Add all ingredients to a mixing glass with cracked ice. 2. Shake until well chilled. 3. Pour into a tall glass with ice. 4. Top with sherry float and serve with a straw.  (For Don the Beachcomber’s version, replace brandy with pisco.) Order Here:  Tropical Standard: Cocktail Techniques & Reinvented Recipes (SIGNED COPY)  Brain Fog Mug (Limited Edition)   Hosted on Acast. See acast.com/privacy for more information.

It's another historical deep dive today, as we cast our gaze hundreds of years into the past to explore punches, something the Oxford Companion to Spirits & Cocktails describes as "the foundational drink of modern mixology and the first mixed drink based on spirits to gain global popularity.” Helping us do so is Tural Hasanov, the director of Arts Club and Punch Room at the Tampa EDITION. Listen on to learn Tural's top tips on all things sour, sweet, strong, and weak — and don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

In the two years since we first covered the Espresso Martini, precious little has changed on the drink’s popularity front. In fact, it’s probably more popular now than ever. On reflection, this should come as no surprise, and today we’re joined by Stephen Kurpinsky — Mr. Black’s long-time U.S. brand ambassador — to learn exactly why that’s the case. Listen on (or read below) to discover Stephen’s Espresso Martini recipe — and don’t forget to like, review and subscribe!  Stephen Kurpinsky’s Espresso Martini Recipe  Ingredients - 1 ½ ounces Mr. Black Cold Brew coffee liqueur - 1 ounce vodka - 1 ounce fresh espresso or cold brew concentrate - ¼ ounce rich simple syrup (2:1)  Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled. 3. Strain into a chilled coupe glass. 4. Garnish with three coffee beans.    Hosted on Acast. See acast.com/privacy for more information.

We’re stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, 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 London Dry gin - 1 ounce vodka - 1 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.    Hosted on Acast. See acast.com/privacy for more information.

The Tuxedo is a complex cocktail in many different ways, but primarily because it has a number of… well, numbered variations, the most well-known of which contains sherry, which is a whole different category of variations itself. Luckily enough for us, we’re joined by the wonderful tutor (and bartender!) Kat Foster, an EMP alum and bar manager of Brooklyn’s Margot. Listen on (or read below) to discover Kat’s Tuxedo recipe — and don’t forget to like, review and subscribe!  Kat Foster’s Tuxedo Recipe  Ingredients - 1 ½ ounces Old Tom Gin, such as Hayman’s or Ransom - 1 ½ ounces Manzanilla sherry, such as Lustau or Valdespino - 2 dashes orange bitters - 2 dashes absinthe - Splash (⅛ ounce) Maraschino liqueur - Garnish: lemon twist  Directions 1. Add ingredients to a mixing glass, fill with ice, and stir for 30-40 seconds until chilled. 2. Strain into a chilled Nick & Nora glass. 3. Garnish with lemon twist.    Hosted on Acast. See acast.com/privacy for more information.

Named after "the most famous train in the world," today's drink sees us head to London with significant stops in New York and Chicago, as we explore the 20th Century Cocktail. Joining us to do so is Meredith Barry, the co-owner and operator of Platypus and New Society in St. Louis. Listen on (or read below) to discover Meredith’s 20th Century Cocktail recipe, and don’t forget to like, review, and subscribe!  Meredith Barry’s 20th Century Cocktail Recipe  Ingredients 1 1/2 ounces gin, such as Hayman’s or Plymouth 3/4 ounce Cocchi Americano 3/4 ounce fresh lemon juice 1/4 ounce creme de cacao, such as Tempus Fugit 2 dashes (1 dropper) saline solution   Directions Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a lemon twist.        Hosted on Acast. See acast.com/privacy for more information.

In this planetary edition of Cocktail College, we’re joined by Ray Sakover to embark on a deep space exploration of The Saturn. Ray is the co-owner of New York’s recently opened Paradise Lost, and the cocktail in question is a lesser-known, gin-based blended tiki concoction. Listen on (or read below) to discover Ray’s Saturn recipe, and don’t forget to like, review, and subscribe!  Ray Sakover’s Saturn Recipe  Ingredients 5 drops 25% saline solution ½ ounce fresh lime Juice ½ ounce fresh lemon Juice ¼ ounce Boiron passion fruit puree ¼ ounce Orgeat Works Latitude 29 Orgeat ½ ounce Orgeat Works Toasted Orgeat ¼ ounce Thai Spice Falernum ½ ounce Hayman's Old Tom Gin  ½ ounce Bimini Gin 1 ¼ ounces Perry's Tot Navy Strength Gin  Directions Combine all ingredients in a shaker tin. Flash-blend with 8 ounces (1 cup) pebble ice for 5 seconds or until the tin is frosty. Dump into a double rocks glass with 4 ounces of pebble ice. Garnish with a lemon wheel, lime wheel, round rosette paper cocktail fan, and alien toys.      Hosted on Acast. See acast.com/privacy for more information.

We’re revisiting one of the world’s (and certainly America’s) most beloved cocktails with Maxwell Reis, beverage director at Los Angeles’ Mírate, and VinePair 50 and VinePair Next Wave Awards winner. Prepare to learn all about his distinct approach to the Margarita, and get ready to reconsider all things agave, from syrup to spirits. Listen on (or read below) to discover Max’s Margarita recipe, and don’t forget to like, review, and subscribe!  Maxwell Reis’ Mírate Margarita Recipe  Ingredients 1 ounce fresh lime juice ¾ ounce No-gave syrup** 2 ounces blanco tequila or mezcal Garnish: orange- or sal-de-gusano-salted rim  Directions Add all ingredients to a cocktail shaker with 4 cubes of Hoshizaki ice. Hard shake until cold. Strain into a salt-rimmed rocks glass over ice.  *No-gave Syrup Ingredients 2 parts water 2 parts demerara sugar 1 part honey, ideally single variety orange blossom    Hosted on Acast. See acast.com/privacy for more information.

During this holiday week, a quick season’s greetings from everyone here at Cocktail College and the VinePair HQ. See you next year, as we return to our regular programming on Jan 4th! Hosted on Acast. See acast.com/privacy for more information.

A bonafide West Coast classic — one whose history is pretty agreed upon — the Martinez holds a very important place in cocktail history, as many believe it to be the bridge between the Manhattan and the Martini. But it’s so much more than that, and a drink deserving of a standalone episode. So here we are! Joining us is San Francisco local Nicolas Torres, the bar director of True Laurel. The Martinez is a drink Nico’s made countless times in its classic guise throughout his 15+ year career. It also offered the inspiration for one of the most popular proprietary drinks at True Laurel — one that’s been on the menu since day one. Listen on (or read below) to discover both of those recipes — and don’t forget to like, review and subscribe!  Nicolas Torres’ Martinez Recipe  Ingredients - 1 ¾ ounces Old Tom gin - ¾ ounce sweet vermouth, ideally French - ¼ ounce (scant) Luxardo Maraschino Liqueur - 1 dash orange bitters - 1 dash Angostura bitters - Garnish: orange twist  Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a petite coupe glass. 4. Garnish with orange twist.  In the Pines, Under the Palms Recipe (simplified)  Ingredients - ¾ ounce coconut-washed rye - ¾ ounce St. George Terroir gin - ¾ ounce sweet vermouth - ¼ ounce (scant) Luxardo Maraschino Liqueur - 1 dash Angostura bitters - Garnish: pine tips, Arak  Directions 1. Mist a rocks glass with Arak.2. Add all ingredients to a mixing glass with ice. 3. Stir until chilled. 4. Strain into misted rocks glass over one large cube of ice. 4. Garnish with pine tips.    Hosted on Acast. See acast.com/privacy for more information.

In Washington D.C., the Gin Rickey is not so much a preferred drink but part of the city’s cultural fabric. It is here, history and booze historians tell us, that gin cemented its status as the signature spirit of lime-scented highballs, before winning the hearts and palates of the social and political elite. Here to tell us how it did so, and why the Gin Rickey is so revered, is Andra “AJ” Johnson. A longtime D.C. resident and hospitality veteran, AJ is the managing partner of Serenata, in the city’s Union Market District, and founder of the Back to Black pop-up. Listen on (or read below) to discover AJ’s Gin Rickey recipe — and don’t forget to like, review, and subscribe!  Andra “AJ” Johnson’s Gin Rickey Recipe  Ingredients - 2 ounces London Dry-style gin - ½ ounce fresh lime juice - 5 ounces club soda - Garnish: fresh lime wedge  Directions 1. Add gin and lime to a chilled highball glass and stir slightly. 2. Top with club soda poured down a spiral bar spoon. 3. Carefully add ice. 4. Garnish with lime wedge.    Hosted on Acast. See acast.com/privacy for more information.

In simple terms, El Capitán is a Manhattan made with Pisco and garnished with an olive. As is so often the case, though, it’s worth noting that this drink is also so much more than that. El Capitán is a snapshot of Peruvian history — a celebration of the country’s iconic national spirit. Here to divulge more and dive deeper into all of the above, is Chicago-based Mike Ryan, the corporate director of beverage for Acurio International. Listen on (or read below) to discover Mike's El Capitán recipe — and don’t forget to like, review, and subscribe!  Mike Ryan’s El Capitán Recipe  Ingredients - 2 ounces Acholado Pisco - 1 ounce sweet vermouth - 2 dashes Angostura bitters - Garnish: green olive  Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Coupe glass. 4. Garnish with a green olive.    Hosted on Acast. See acast.com/privacy for more information.

It’s a whiskey sour with a red wine float — but it’s also so much more than that. With various different preparations in modern mixology, the New York Sour is also strange in that it's gone by many monikers over the years, and despite what we now call it, its creation holds little or no ties to the Big Apple. Here to explore the New York Sour with us today is the legendary bartender, consultant, and singer/songwriter, Frank Caiafa. These days, Frank works as the spirits portfolio director for Banville Wine Merchants but you may also be familiar with his work as an author, having published The Waldorf Astoria Bar Book in 2016 (link below). Listen on (or read below) to discover Frank’s New York Sour recipe — and don’t forget to like, review and subscribe!  Frank Caiafa’s New York Sour Recipe  Ingredients - 2 ounces 86 proof rye whiskey - ¾ ounce simple syrup (1:1) - ¾ ounce fresh lemon juice - Garnish: red wine, such as Bordeaux or Rioja  Directions 1. Add rye whiskey, simple syrup, and lemon juice to a cocktail shaker with ice. 2. Shake until chilled. 3. Strain into a footed stem glass. 4. Float a small amount of red wine on top (no more than ¼ inch) over the back of a bar spoon.  The Waldorf Astoria Bar Book: https://handlebarsnyc.com/waldorf-astoria-bar-book Hosted on Acast. See acast.com/privacy for more information.

Very recently (at the time of publishing, at least), the topic of organizing labor came up unexpectedly in the bar industry, as workers at one of the country’s most notable craft cocktail spots announced their intention to unionize. We’re not going to dig too deep into the specifics of that effort, though we will touch upon it throughout the episode. Instead, we're joined by returning guest and labor expert, Dave Infante, to discuss how bar workers might go about unionizing, and why they might want to do so in the first place. Don't forget to like, review, and subcribe!Dave's Fingers column on the union drive at Death & Co.: https://www.fingers.email/p/inside-the-union-drive-at-death-andJill Cockson's Cocktail College episode referenced in today's show: https://podcasts.apple.com/us/podcast/the-art-of-hospitality/id1583840832?i=1000611715875 Hosted on Acast. See acast.com/privacy for more information.

It’s our most ambitious techniques episode to date. It involves chemicals, special — and fairly pricy — equipment, and a not insignificant investment in time and effort. But don’t worry, listener, because not only do we have the perfect guest to explain the technique and hold our hands throughout the process, but he’s also devised a home bartender solution. The technique is and the returning guest is our go-to source for all things techniques: Mr. Jack Schramm. Hosted on Acast. See acast.com/privacy for more information.

We're diving into the archives today at Cocktail College as we resurface an episode and cocktail we think you might have missed first go around: The American Trilogy. We're exploring it with the Applejack-based drink's co-creator, and owner of New York’s Dutch Kills bar and Hundredweight Ice Company, Richie Boccato. Listen on to learn the story behind the American Trilogy and to learn Boccato’s recipe — and don’t forget to like, review, and subscribe! Richie Boccato’s American Triology Recipe  Ingredients  - 1 ounce applejack, such as Laird’s Bottled in Bond - 1 ounce rye whiskey, such as Michter’s - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans’) - 1 splash soda water  Directions  1. Add sugar cube to a chilled Old Fashined glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, singule cube of ice. Stir a few times to incorporate the sugar paste.  4. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Stirred, boozy, and beloved by bartenders across the globe, the Hanky Panky feels like a modern creation but it's steeped in history, having been created over 100 years ago by Ada "Coley" Coleman at the American Bar at the Savoy hotel. Here to join us today and share his expertise on the drink is Ektoras Binikos, a New-York-based long-time industry pro, and co-owner of Sugar Monk in Harlem and the upcoming Bitter Monk at Brooklyn's Industry City. Listen on (or read below) to discover Ektoras' Hanky Pankny recipe — and don’t forget to like, review and subscribe!  Ektoras Binikos' Hanky Panky Recipe (Classic) Ingredients - 1 ½ ounces London Dry Gin - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass. 3. Garnish with an orange twist.  Ektoras Binikos' Hanky Panky Recipe (Sugar Monk riff) Ingredients - 1 ½ ounces unaged genever - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca - 2 or 3 drops housemade orange bitters  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass.3. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

People often describe the holy trinity of tropical drink ingredients as being rum, lime, and sugar. But with an irresistible mix of rum, pineapple, and coconut, the Piña Colada enters the chat and challenges that title. Such is its appeal and renown, the Piña Colada has been the national drink of Puerto Rico since 1978, with not one but two bars claiming ownership of it. We’ll dissect those stories and explore the sheer versatility of the Piña Colada with returning guest and friend of the show Joey Smith, bar director at New York’s Chez Zou. Listen on (or read below) to discover Joey’s batched frozen Piña Colada recipe — and don’t forget to like, review, and subscribe!  Joey Smith’s Frozen Piña Colada Recipe (10 liter batch) Ingredients - 625 milliliters Cruzan Black Strap - 640 milliliters fresh lime juice - 1200 milliliters water - 1875 milliliters Bacardí Ocho - 2500 milliliters house coconut syrup - 3200 milliliters pineapple juice  Directions 1. Add all ingredients to a frozen drinks machine. 2. Serve in a Hurricane glass with Arak-soaked raisins.    Hosted on Acast. See acast.com/privacy for more information.