The Buildout

Strange things happen when people enter airports. Manners fly out the window, along with all concept of time and space, and anything seemingly goes on the drinking front. But what about the fine folks serving up endless Bloody Marys and Martinis? What's it like running a high-end bar program in a space that all other areas of the industry seem to forget — from distributors and brand reps to award-giving organizations? Taking us behind the curtain today and into the intriguing world of airport bartending is New York's Steven Ferreira. For seven formative years, Steven worked at and ran a fast-paced bar at JFK, breaking the mold by squeezing fresh citrus and making proprietary syrups. Also along for the ride on this very special episode is returning guest, discerning drinker, and seasoned traveler Kelvin Uffre, who previously joined us for a memorable discussion on the Cuba Libre. Hosted on Acast. See acast.com/privacy for more information.

We're taking a long overdue trip north of the border today to pay a visit to Toronto and embark on a similarly overdue exploration of Canadian whisky and Fernet. Joining us to do so is Canada’s very own Kate Boushel, the director of beverage and education for the Barroco Group in Montreal. Listen on to learn Kate's Toronto recipe — and don't forget to like, review, and subscribe! Kate Boushel's Toronto Recipe  Ingredients - 2 ounces Canadian whisky - ½ ounce Fernet - ¼ ounce simple syrup - Garnish: Orange twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Martini glass or a chilled rocks glass with one large ice cube. 3. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

One of the two foundational techniques for mixing drinks, stirring is employed for such classics as the Manhattan, Old Fashioned, Sazerac, and — James Bond be damned — Martini. Read any stirred cocktail recipe and you'll encounter notes like "stir until chilled" or "stir for 15 seconds." But as any seasoned pro will attest, there's so much more to mastering this technique than that. Rejoining us for today's episode is Sebastian Hamilton-Mudge, an LA-based former bar owner and global brand ambassador, and co-founder of Candra, an online educational drinks platform, and creative and consultancy agency. Listen on to discover Sebastian's top stirring tips — and don't forget to like, review, and subscribe!(Check out Candra's guide to stirring a perfectly diluted Dry Martini every time here!) Hosted on Acast. See acast.com/privacy for more information.

It’s a sherry-soaked, historical deep dive today on Cocktail College, as we explore the Adonis. Breaking down the drink’s Broadway ties and shining a light on the delightful world of Spanish fortified wines are Mary Allison Wright and McLain Hedges of Denver’s Yacht Club Listen on (or read below) to discover the duo’s Adonis recipe — and don’t forget to subscribe!  Mary Allison Wright and McLain Hedges’ Adonis Recipe  Ingredients - 1 ½ ounces Valdespino Fino Inocente sherry - 1 ½ ounces Dolin Rouge vermouth- 1-2 dashes celery bitters - Pinch salt or a drop of saline solution - Garnish: Lemon twist  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 a lemon twist.   Hosted on Acast. See acast.com/privacy for more information.

Is the Vodka Soda a bonafide cocktail? Is it the reason that vodka continues to rank as one of the best-selling spirits in the U.S., and the main factor behind the overwhelming success of brands such as Tito's? And can you create a flavorsome, interesting version of this drink while staying true to the essence of a classic Vodka Soda? These are all questions we're answering today as we're joined in the studio by Ignacio "Nacho" Jiménez, co-owner of the recently opened, must-visit NYC bar, Superbueno. Listen on (or read below) to learn Nacho's Vodka Y Soda recipe — and don't forget to like, review, and subscribe! Ignacio “Nacho” Jiménez’s “Vodka Y Soda”  Ingredients  - 1 ½ ounces pasilla and guajillo pepper infused Grey Goose* - ¼ ounce Velvet Falernum - 5 ounces guava water** - Garnish: Guava salt  Directions 1. Rim a chilled highball glass with guava salt. 2. Combine all ingredients and charge with carbonation either in a soda stream or using an ISI with a CO2 soda charger. 3. Serve in the highball glass over an ice spear or regular ice.   Pasilla and Guajillo Grey Goose*  Ingredients  - 1 liter Grey Goose vodka - 20 grams deseeded Guajillo peppers - 10 grams deseeded Pasilla Peppers  Directions 1. Add vodka to a container/pitcher. 2. Add deseeded peppers. 3. Infuse from 30 mins to overnight before straining through a fine mesh strainer.  Guava Water** Ingredients - 1 liter clarified guava purée*** - 7 grams tartaric acid - 8 grams malic acid - 15-20 grams sugar  Directions  1. Combine all the ingredients together and, if possible, use a brix refractometer while adding sugar until you reach 15-20 sugar brix. 2. Store in the refrigerator. (Will last for a couple of weeks.)  Clarified Guava Purée***  Ingredients  - 850 grams Le Boiron guava purée - 200 milliliters water - 130 grams Pectinex - 2 grams Agar Agar   Directions  1. Mix the guava puree with Pectinex in a large pot and let it sit for 20 min. 2. Add water and cook until it boils, stirring continuously so it doesn’t catch. 3. Add Agar Agar and dissolve. 4. Strain through a coffee strainer into a sealable container.   Hosted on Acast. See acast.com/privacy for more information.

We're heading back into the Cocktail College archive today as we dispel a myth — occasionally purported on this show — that there aren't that many classic Scotch cocktails. Purists will know that certainly isn't the case, and one need only turn to The Rob Roy for evidence. Adam Montgomerie, a Scottish native and bar manager at Hawksmoor New York, once again takes us on today's whisky, sweet vermouth, and bitters deep dive. Listen on (or read below) to discover Montgomerie’s Rob Roy recipe — and don’t forget to like, review, and 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.) Hosted on Acast. See acast.com/privacy for more information.

We're 80-plus episodes into Cocktail College and somehow this is our first Punch episode. Some may call that a personal failing on our part. We see it as opportunity —opportunity to explore one of the world's most iconic tropical drinks. To do so, we're joined by none other than Jay Pouliot, bar manager of Daytona Beach's Mama Foo Foo. Listen on to learn Pouliot's Pisco Punch recipe — and don’t forget to like, review, and subscribe!Jay Pouliot's Pisco Punch Recipe Ingredients 1 ½ ounces Acholado Pisco (or aromatic like Italia or Torentelle)¾ ounce fresh lemon juice½ ounce pineapple gum½ ounce Dubonnet or Lillet Rouge Garnish: candied pineapple wedgeDirections Add all ingredients to a shaker with ice.Shake until chilled.Double strain into a chilled Nick & Nora glass.Garnish with a candied pineapple wedge. Hosted on Acast. See acast.com/privacy for more information.

Introducing Taplines, the latest addition to the VinePair podcast network. Each week, VinePair contributing editor and columnist Dave Infante interviews an industry professional about a triumph, tribulation, or turning point in the evolution of America's multibillion-dollar beer industry. Think: brewing icons, industry insiders, outspoken outsiders... basically anyone and everyone who’s made American beer into the cultural and commercial force it is today. Hosted on Acast. See acast.com/privacy for more information.

Among the many individuals who ushered cocktails and bartending into the modern mainstream, Phil Ward’s name rings out as loud as any in the industry. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the Last Word and the topic of today’s show. Listen on to learn Ward’s Division Bell recipe — and don’t forget to like, review, and subscribe!  Phil Ward’s Division Bell Recipe  Ingredients  - 1 ½ ounces mezcal, such as Del Maguey Vida - ¾ ounce Aperol - ½ ounce Luxardo Maraschino liqueur - ¾ ounce fresh lime juice - Garnish: grapefruit twist  Directions  1. Add all ingredients to a shaker with ice. 2. Shake until chilled. 3. Strain into a chilled coupe glass and garnish with a grapefruit twist (express and discard).   Hosted on Acast. See acast.com/privacy for more information.

Nothing about the Japanese Cocktail is inherently Japanese, save for some of the patrons who reportedly first enjoyed it while frequenting the hotel bar tended by our old pal Jerry Thomas. Joining us today to shed some light on this mysterious and all-but-forgotten classic is Will Patton. Based in Washington D.C., Will is the beverage director of the restaurants Bresca and Jônt. Listen on (or read below) to discover Will's Japanese Cocktail recipe — and don't forget to like, review, and subscribe!Will Patton's Japanese Cocktail Recipe Ingredients 2 ounces brandy, such as Cognac, Armagnac, or Calvados1/4 ounce orgeat2 dashes aromatic bitters, such as Bitter TruthGarnish: lemon twistDirectionsAdd all ingredients to a mixing glass with ice.Add two lemon peels to either side of the ice on the outer inner rim of the mixing glass.Stir until chilled.Strain into a chilled Nick & Nora glass.Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Hospitality — it's not just the name of the game but the name of the industry we love (and occasionally love to loathe). But what is hospitality truly about, beyond knowing how to properly interact with guests? In today's very special episode of Cocktail College, we're joined by Kansas-City-based entrepreneur, bar owner, returning guest, and VinePair 50 honoree, Jill Cockson. With Jill, we're exploring all of the unexpected but massively important aspects of hospitality — topics that don't just influence service but should shape the very nature of the industry moving forward. It's everything you need to know about hospitality, and it's all right here on the Cocktail College podcast — don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

While often deemed an “unserious” cocktail ingredient, without the Japanese muskmelon liqueur Midori, the world would be robbed of the vibrant green, iconic Midori Sour cocktail —and that would be a shame, because this typically disregarded drink can be a showstopper, especially when prepped to the specs of New-York-based author and former bartender John deBary. Listen on to learn deBary’s Midori Sour recipe — and don’t forget to like, review, and subscribe!  John deBary’s Midori Sour Recipe (As featured in Drink What You Want) Ingredients  - 2 ounces Midori - 1 ounce fresh lime juice - 1 egg white - Garnish (optional): lime wheel  Directions  1. Add all ingredients to a shaker and dry shake without ice. 2. Add ice and shake until chilled. 3. Strain into a chilled Old Fashioned glass.    Hosted on Acast. See acast.com/privacy for more information.

We’re jetting off to Barbados today on Cocktail College to explore one of the island’s most beloved drinks, The Corn ‘n’ Oil. Joining us to do so is Kevin Beary, a rum enthusiast and beverage director of Chicago’s award-winning Three Dots and a Dash, and The Bamboo Room at Three Dots and a Dash. Listen on to learn Beary’s Corn ‘n’ Oil recipe — and don’t forget to like, review, and subscribe!  Kevin Beary’s Corn ‘n’ Oil Recipe Ingredients  - 2 ounces rum, such as Foursquare 2010- ½ ounce Falernum- 4 dashes Angostura Bitters- Garnish: lime coin  Directions  1. Add all ingredients to a double Old Fashioned glass with a large, 2x2 inch ice cube. 2. Stir thoroughly to dilute and chill. 3. Express 10-15 drops of a lime coin. 4. Add lime coin to the glass, give one last stir, and stir.   Hosted on Acast. See acast.com/privacy for more information.

À La Louisiane doesn’t enjoy as much attention as drinks like the Sazerac, Ramos Gin Fizz, and Vieux Carré, but this wonderful cocktail is New Orleans through and through. Unraveling the mysteries and magic of this cocktail, we’re joined today by William Elliott, managing partner and executive bar director of New York’s Maison Premiere, a veritable love letter to that grand city and its numerous great cocktails. Listen on to learn Elliott’s À La Louisiane recipe — and don’t forget to like, review, and subscribe!  William Elliott’s À La Louisiane Recipe (As featured in The Maison Premiere Almanac) Ingredients  - 5 dashes absinthe, such as La Muse Verte - 5 dashes Peychaud’s bitters - ½ ounce Bénédictine- ¾ ounce sweet vermouth, such as La Quintinye Rouge  - 1 ¾ ounces overproof rye whiskey, such as Wild Turkey 101 - Garnish: skewered candied cherry  Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir rapidly until chilled and strain into a chilled Nick & Nora glass. 3. Garnish with a skewered candied cherry.    Hosted on Acast. See acast.com/privacy for more information.

Joining us today to explore the wide world of sour cocktails is Mike Lay. Based in Las Vegas and a two-times James Beard semi-finalist, Mike is the beverage director for the MINA group, and arrives in the virtual studio today with many years of experience in the bar, restaurant, and hospitality industries. 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 term “modern classic” doesn’t do the White Negroni justice — this drink is an icon, beloved worldwide, and the first stop on many a drinker’s journey down the craft cocktail rabbit hole. Joining us to chat about the drink we have not one but two guests: Ally Marone and Patty Dennison from New York’s Grand Army bar. Listen on to learn all you need to know about the White Negroni — and don’t forget to like, review, and subscribe!  Ally Marone and Patty Dennison’s White Negroni Recipe  Ingredients  - 1 ounce Suze gentian liqueur - 1 ounce gin, such as Plymouth - 1 ounce Dolin Blanc vermouth or Cocchi Americano - Garnish: grapefruit twist  Directions  1. Add all ingredients to a mixing glass and stir briefly. 2. Strain into a rocks glass over one large cube of ice. 3. Garnish with a grapefruit twist.    Hosted on Acast. See acast.com/privacy for more information.

On the face of it, the Garibaldi is a simple two-ingredient cocktail composed of Campari and fresh orange juice. But as will all of the drinks we cover on Cocktail College, there’s so much more to it than that. This delicious highball represents the unity of Italy as one nation, and its citrus component offers much room for experimentation. Joining us for today’s episode is is Luca Missaglia, the co-founder of bartender training platform The Art of Shaking, and managing director partner of the rhubarb-based Amaro Santoni. Read on to learn Missaglia’s Garibaldi recipe — and don’t forget to like, review, and subscribe!  **Enter the Mount Gay ‘A Taste of Home’ Cocktail Competition here** Luca Missaglia’s ‘Three Citrus’ Garibaldi Recipe  Ingredients - 2 ½ ounces fresh pink grapefruit juice - 2 ounces fresh blood orange juice - 1 ½ ounces Campari (or an alternative, such as Amaro Santoni)- Garnish: fresh bergamot twist Directions 1. Add fresh juices to a chilled highball glass. 2. Add Campari and top with ice. 3. Garnish with citrus twist and a stirrer.    Hosted on Acast. See acast.com/privacy for more information.

Rum and Coke, Cuba Libre, Mentirita — there are many names to describe one of the world’s most famous highballs, which shows that this drink means different things to different people. For today's guest, Kelvin Uffre, the combination of rum, lime, and coke holds immense power — the ability to transport him back to his youth. Kelvin is an award-winning bartender and works as the New York rep for Tequila Fortaleza. Listen on to discover three of his Cuba Libre recipes — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

On today's, admittedly ambiguously titled episode, we're exploring the philosophy of different styles of bartending. More specifically, we’re looking at interactive, high-end, and forward-thinking mixology, and the style of service that accompanies it. Jon Adler, the beverage director at New York's Shinjis, as well as the adjoined Michelin-starred omakase counter noda, is in the hot seat. Listen on to learn more — and don’t forget to like, review, and subscribe!  Hosted on Acast. See acast.com/privacy for more information.

Not to be confused with a morning cup of joe, the Americano is a precursor to the Negroni, with club soda taking the place of soda to create a flavorsome, low-ABV apéritif. To teach us about this Italian icon, we’re joined by Los-Angeles-based Nicolas O’Connor, the director of mixology and culinary arts at Apotheke Mixology. Listen on to discover O’Connor’s Americano recipe — and don’t forget to like, review, and subscribe!  Nicolas O’Connor’s Americano Recipe  Ingredients  - 1 ½ ounces of Campari - 1 ½ ounces of sweet vermouth - 2 ounces of club soda or sparkling mineral water - Garnish: orange wedge  Directions  1. Fill a Collins glass with ice cubes. 2. Add Campari and sweet vermouth. 3. Top with club soda or sparkling mineral water. 4. Stir gently and garnish with an orange wedge.   Hosted on Acast. See acast.com/privacy for more information.

It’s an all-NYC episode today, as we pay a visit to the Bronx with a Manhattan detour, and considerable input from Brooklyn. The Bronx is the cocktail, Manhattan comes into play via the Waldorf-Astoria hotel, and our wonderful guest is Brooklyn native Frank Caiafa. Frank worked as the Beverage Director of the celebrated Peacock Alley and La Chine restaurants at the Waldorf-Astoria, from 2005 until its closure for renovations in 2017. Caiafa now runs the beverage and hospitality consulting enterprise, Handle Bars NYC, and is the author of “The Waldorf Astoria Bar Book,” which published just before the hotel’s closure. Listen on to discover Caiafa’s Bronx recipe — and don’t forget to like, review, and subscribe!  Enter the Mount Gay ‘A Taste of Home’ Cocktail Competition here.Frank Caiafa’s Bronx Recipe  Ingredients  - 1 ½ ounces London Dry gin - ½ ounce dry vermouth - ½ ounce sweet vermouth - 1 ounce freshly squeezed orange juice - 1 dash orange bitters - Garnish: orange twist  Directions  1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled.3. Strain into a chilled Nick & Nora glass.4. Express and discard an orange twist garnish.  Intro music credit: “Arabian Nights,” by Joseph M. Knecht’s Waldorf-Astoria Dance Orchestra, 1918 (M. David/W. Hewitt), courtesy Library of Congress, National Jukebox.  Hosted on Acast. See acast.com/privacy for more information.

Modern classics, Carthusian monks, and Universal Studios? They’re all on the agenda today, as we’re joined by Erick Castro, host of the Bartender at Large podcast and proprietor of San Diego’s Raised by Wolves, to learn the story of his Chartreuse-laced Piña Verde. Listen on to discover the recipe for Castro’s creamy, tropical creation — and don’t forget to like, review, and subscribe!  Erick Castro’s Piña Verde Recipe  Ingredients  - ½ ounce fresh lime juice - 1 ½ ounces pineapple juice (50:50, Dole:fresh) - ¾ ounce Coco Lopez - 1 ½ ounce Green Chartreuse - Garnish: pineapple fronds or mint sprigs.  Directions  1. Add all ingredients to a shaker with some pebble ice. 2. Whip shake for 10 seconds. 3. Strain into a chilled Pearl Diver glass. 4. Top with more pebble ice and garnish with pineapple fronds and/or mint sprigs.  A huge thanks this week goes out to Cocktail College producer Darby Cicci and Shane Firek for laying down the killer intro for today’s episode!   Hosted on Acast. See acast.com/privacy for more information.

A quintessential British summer staple, the Pimm’s Cup has, over the years, developed notable ties with tennis tournaments, played a part in the history of the U.S. Bartenders Guild (USBG), and even gained some fans in New Orleans. To teach us about this beloved cocktail and its iconic, eponymous ingredient, we’re joined by San-Francisco-based Aaron Gregory Smith, the executive director of the USBG. Listen on to discover Smith’s Pimm’s Cup recipe — and don’t forget to like, review, and subscribe!  Aaron Gregory Smith’s Pimm’s Cup Recipe  Ingredients  - 3-5 slices of cucumber - 5-6 mint sprigs - ½ ounce ginger syrup (2:1 demerara sugar to water, simmered for around 15 minutes with peeled, minced fresh ginger) - ¾ ounce fresh lemon juice - 1 ounce Pimm’s No. 1 - 1 ounce gin - 1 dash of aromatic bitters - Soda water, to top - Garnish: fresh cucumber and mint  Directions  1. Muddle cucumber with mint in a cocktail shaker.2. Add ginger syrup, lemon juice, Pimm’s, and gin.3. Shake until chilled and strain into a chilled Collins or 12-ounce pint-shaped “pub” glass filled with ice.4. Top with soda water and garnish with fresh cucumber and a mint sprig.   Hosted on Acast. See acast.com/privacy for more information.

We’re learning a new language — that of morse code — at Cocktail College today, all told through the lens of a classic, if slightly lesser-known tiki drink, the Three Dots and a Dash cocktail. Anton Kinloch, owner of New Paltz’s Fuschia Tiki Bar is taking class, enlightening us on the irrefutable delights of allspice dram, Velvet Falernum, and this drink’s merits as a cocktail template. Listen on (or read below) to learn Kinloch’s Three Dots and a Dash recipe —  and don’t forget to like, review, and subscribe!  Anton Kinloch’s Three Dots and a Dash Recipe  Ingredients  - 2 dashes Angostura bitters - ¼ ounce allspice dram - ½ ounce Velvet Falernum - ½ ounce honey syrup (2:1)- ¾ ounce lime juice - 1 ounce fresh orange juice - ½ ounce Guyana rum, such as Hamilton 86 - ½ ounce Jamaican Rum, such as Appleton 8 Year - 1 ½ ounces of Rhum Agricole, such as J.M. Blanc - Garnish: one pineapple frond and three cocktail cherries  Directions  1. Combine all ingredients in a shaker tin with pebble ice. 2. Shake until well chilled. 3. “Dirty dump” the contents into a chilled Pilsner glass. 4. Garnish with a pineapple frond and three cocktail cherries.   Hosted on Acast. See acast.com/privacy for more information.

Examining another branch of the sour cocktail family, we're joined today by friend of the show Jeffrey Morgenthaler of Portland’s Pacific Standard to talk about his self-proclaimed “Best Amaretto Sour In the World.” We will also look at the evolution of sour mix, the subtle art of beating egg whites, and the exciting resurgence of liqueurs in the cocktail space. Listen on to discover Morgenthaler’s Amaretto Sour recipe — and don’t forget to like, review, and subscribe!  Jeffrey Morgenthaler's Amaretto Sour Recipe Ingredients 1 teaspoon of rich simple syrup (2:1) ½ ounce lightly beaten egg white 1 ounce of lemon juice ¾ ounce of cask-strength bourbon 1 ½ ounces of Amaretto Garnish: Lemon peel, brandied cherry DirectionsAdd all ingredients to a shaker with several large ice cubes. Shake until chilled. Strain into a 10-ounce Old Fashioned glass. Top with ice and garnish with a lemon twist and a brandied cherry on a toothpick, tucked into the lemon peel. Hosted on Acast. See acast.com/privacy for more information.

Something sweet, something strong, and something hot — that’s all it takes to throw together a tasty Hot Toddy, according to Pip Hanson, beverage director of Minneapolis’ O’Shaughnessy Distilling Co. Of course, this being Cocktail College, we’ll explore each of those components in much greater detail, and learn about Toddies (hot and cold) as a historic category of drinks. Listen on to discover Hanson’s Hot Toddy recipe —  and don’t forget to like, review, and subscribe!  Pip Hanson’s Hot Toddy Recipe  Ingredients  - Boiling water - 1 ⅓ ounces whiskey, such as Keeper’s Heart 110 proof - ½ ounce milliliters piloncillo (unrefined raw cane) sugar syrup - Lemon peel   Directions  1. Shock (heat) a handled Hot Toddy glass with boiling water. 2. Add sugar, lemon peel, and whiskey. 3. Mix well. 4. Top with 8 to 10 ounces boiling water.   Hosted on Acast. See acast.com/privacy for more information.

For many, the Blue Hawaii may conjure images of kitschy Hawaiian shirts and Jimmy Buffet concerts, but rest assured this cocktail has a rich, complex history that reaches far beyond its novel, neon blue color and elaborate garnishes. Garret Richard, chief cocktail officer at New York’s Sunken Harbor Club and author of the upcoming book, “Tropical Standard,” takes the hot seat today to discuss the Blue Hawaii’s history and lead us in remembering its creator, the late Harry Yee. Listen on to discover Richard’s Blue Hawaii recipe — and don’t forget to like, review, and subscribe!  Garret Richard’s Blue Hawaii Recipe  Ingredients  - 1 ounce sour mix (recipe follows) - 1 ½ ounces fresh pineapple juice - ¾ ounce Denizen white rum - ¾ ounce vodka or coconut-oil-washed Plymouth gin - ½ ounce Giffard blue curaçao- 1 tsp of gum syrup (or cane syrup)- 5 drops of saltwater solution (8 parts water, 2 parts salt) - 12 ounces of crushed ice - Garnish: pineapple leaf and wedge, orchid, and blue cocktail umbrella Sour Mix - ½ ounce fresh lemon juice - ½ ounce of lime punch syrup (lime juice, oleo saccharum sugar, citric, and malic acid, all to taste)  Directions  1. Combine sour mix, pineapple juice, rum, vodka (or gin), blue curaçao, gum syrup, saltwater solution, and 8 ounces of crushed ice in a large tin. 2. Flash blend for 3-5 seconds. 3. Put remaining 4 ounces of crushed ice into a Hurricane glass. 4. Pour blended mixture into glass. 5. Garnish with a pineapple leaf, pineapple wedge, orchid, and blue cocktail umbrella.   Hosted on Acast. See acast.com/privacy for more information.

More than just an evocative name, the Sex on the Beach is brimming with ‘80s and ‘90s nostalgia, and arrives topped with a fun (if questionable) backstory. Leading us on a vibrant trip down memory lane is Houston’s Alba Huerta, owner of the James Beard Award winning Julep. Listen on to discover Huerta’s Sex on the Beach recipe —  and don’t forget to like, review, and subscribe!  Alba Huerta’s Sex on the Beach Recipe  Ingredients  - ¾ ounce Ketel One Botanical Peach & Orange Blossom - ¾ ounce vodka - 1 ounce fresh lemon juice - ¾ ounce cranberry juice - ½ ounce crème de pêche - ½ ounce orange juice - ¼ ounce simple syrup - Garnish: dehydrated lemon wheel   Directions  1. Add all ingredients to a shaker with ice. 2. Shake until well chilled. 3. Strain into a Double Old Fashioned glass filled with ice. 4. Garnish with dehydrated lemon wheel.   Hosted on Acast. See acast.com/privacy for more information.

While simple in composition, the Irish Coffee is a bonafide cocktail and deserves to be treated like one. Helping us do so today is Jillian Vose, former bar manager and beverage director of the Dead Rabbit, and co-owner of Charleston’s soon-to-open Hazel and Apple. Listen on to learn everything you need to know about the Irish Coffee from one of the world’s leading experts on the drink —  and don’t forget to like, review, and subscribe!  The Dead Rabbit and Jillian Vose’s Irish Coffee Recipe  Ingredients  - 1 ounce Irish whiskey - 3 ¼ ounces drip coffee - ¾ ounce rich Demerara simple syrup (2:1) - 1 ounce freshly whipped cream  Directions  1. Add whiskey, warm coffee, and simple syrup to a warm, 6-ounce coffee glass. 2. Top with whipped cream.   Hosted on Acast. See acast.com/privacy for more information.

While the Sherry Cobbler taps into the modern trend of lower-ABV cocktails, it’s safe to say that its golden era remains a distant memory. This drink was, as startender Harry Johnson noted in 1888, “without doubt the most popular beverage in the country.” Still, there remains much to enjoy and explore here, including the Sherry Cobbler’s role in inspiring themed bars across the Atlantic and spreading the practice of drinking through a straw. Melissa Brooke, bar director at New York’s PS, joins us to today to unpack all of this and more. Listen on to learn her Sherry Cobbler recipe —  and don’t forget to like, review, and subscribe!  Melissa Brooke’s Sherry Cobbler Recipe  Ingredients  - ½ ounce simple syrup - 3 orange slices - 2 ounces Lustau Amontillado sherry - Garnish: fresh berries  Directions  1. Add all ingredients to a cocktail shaker with ice. 2. Hard shake until well chilled. 3. Strain into a chilled highball or snifter glass. 4. Top with crushed ice. 5. Garnish with fresh berries.   Hosted on Acast. See acast.com/privacy for more information.

Calling all Prohibition-era, Parisian socialites: it’s time — we’re talking Boulevardiers today. And we’re doing so with the magnificent Amanda Gunderson, the LA-based CEO and co-founder of the nonprofit Another Round Another Rally. Listen on to discover everything you need to know about The Boulevardier and to learn Amanda’s recipe — and don’t forget to like, review, and subscribe!  Amanda Gunderson’s Boulevardier Recipe  Ingredients  - 1 bar spoon Green Chartreuse - ¾ ounce sweet vermouth, such as Carpano Antica Formula - 1 ounce Campari - 1 ½ ounces bonded bourbon, such as Old Tub  - Garnish: orange peel  Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Nick & Nora glass. 4. Garnish with a flamed orange peel and rest on the side of the glass.    Hosted on Acast. See acast.com/privacy for more information.

The Bloody Mary is a boozy meal in a glass; a vehicle for a range of elaborate and occasionally wacky garnishes; and a hangover cure, if only by means of placebo. In today’s episode, we sit down with Eric “ET” Tecosky, an LA-based former bartender, founder, and owner of Dirty Sue Premium Olive Juice, and national brand ambassador of Jack Daniel’s. Listen on to discover everything you need to know about the Bloody Mary and learn ET’s recipe —  and don’t forget to like, review, and subscribe!  ET’s Bloody Mary Recipe  Ingredients  - ½ ounce ET’s spice mix (recipe follows) - 3 ½ ounces tomato juice - 1 ½ ounces vodka- Lemon juice, to taste Directions  1. Add all ingredients to a pint glass with ice. 2. Roll shake between that and a separate glass of sufficient size until chilled. 3. Pour Bloody Mary and ice into a chilled Collins glass or goblet.  4. Garnish with a celery stalk, lemon wedge, a few olives, bacon, and pickled vegetables of your choice. ET’s Spice Mix Ingredients- 6 ounces Dirty Sue Premium Olive Juice - 4 flat teaspoons black pepper - 3 flat teaspoons celery salt - 3 flat teaspoons Lawry’s Seasoned Salt - 6 flat teaspoons prepared horseradish - 3 ounces Worcestershire sauce - ½  ounce Tabasco   Hosted on Acast. See acast.com/privacy for more information.

Are we in the midst of a bonafide Martini renaissance? What are the limits for garnishes, riffs, and ingredients? And when does a Martini cease to be a Martini? These are all questions we should keep top of mind as we revisit one of the earliest recordings of Cocktail College: The Martini, with John Clark-Ginnetti, owner of 116 Crown in New Haven. Tune in — or read below — to learn how to make John’s Martini, and don't forget to like, share, and subscribe!John Clark-Ginnetti's MartiniIngredients3 parts Plymouth Gin2 parts Boissière Dry VermouthGarnish: Lemon peelDirectionsAdd all ingredients to a mixing glass.Add ice and stir until chilled.Strain into a chilled Martini glass.Garnish with a lemon peel. Hosted on Acast. See acast.com/privacy for more information.

On this Thanksgiving Thursday, we show appreciation for the American Trilogy, a distinctly American riff on the Old Fashioned. We’re joined by returning friend of the show Richie Boccato, the drink’s co-creator and owner of New York’s Dutch Kills bar and Hundredweight Ice company. 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 Fashioned 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, single cube of ice. Stir gently, 15 times to incorporate the sugar paste.  4. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Cocktail College takes a trip to Ireland this week as we’re joined by Jack McGarry, owner of the Dead Rabbit. He’s here to discuss a rare Irish whiskey classic cocktail, the Tipperary, and to dive into the history of the category in general. Tune in to learn more. Listen on to discover McGarry’s Tipperary recipe —  and don’t forget to like, review, and subscribe!  Jack McGarry’s Tipperary Recipe  Ingredients  - 1 ½ ounces Irish whiskey - 1 ½ ounces sweet vermouth - ½ ounce green chartreuse - 2 dashes absinthe - 2 dashes Angostura bitters  Directions  1. Add two dashes of Angostura bitters, two dashes of absinthe, green chartreuse, sweet vermouth, and Irish whiskey into a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Nick & Nora glass. 4. Garnish with a lemon twist.  Hosted on Acast. See acast.com/privacy for more information.

Hold the neutral grain alcohol and powder mix, today we’re exploring how to properly make The Hurricane. Teaching us how to do so is New Orleans native and returning friend of the show, Neal Bodenheimer. Listen on to discover Bodenheimer’s Hurricane recipe — and don’t forget to like, review, and subscribe!  Kirk Estopinal’s Hurricane Recipe (as told by Neal Bodenheimer) Ingredients  - 1 ½ ounces white rum, such as Don Q - ½ ounce aged rum, such as Appleton 12 - ¾ ounce fassinola (or homemade Hurricane syrup) - ¾ fresh lime juice  Directions  1. Add all ingredients to a shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled Hurricane glass filled with crushed ice. 4. Garnish with a cocktail umbrella.   Hosted on Acast. See acast.com/privacy for more information.

Don’t call it a Cognac Manhattan: On today’s episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who’s also the founder of San Francisco’s Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler’s Harvard recipe —  and don’t forget to like, review, and subscribe!  Thad Vogler’s Harvard Recipe  Ingredients  - 1 ½ ounces Cognac, such as Cognac Dudognon- 1 ½ ounces Italian sweet vermouth, such as Bordiga Rosso- 1 barspoon Maraschino liqueur- 1 barspoon gum syrup- 3 dashes aromatic bitters, such as Angostura Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled coupe glass and garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

We’re heading to the 8th Arrondissment for today’s cocktail, The Champs Élysées, and we’re exploring it with Wilmer Nolasco, head bartender at Leroy’s in Greenpoint, Brooklyn. More than just another use for that bottle of green Chartreuse, this is a bold yet refreshing four-ingredient shaken classic. Listen on to discover Nolasco’s Champs Élysées recipe —  and don’t forget to like, review, and subscribe!  Wilmer Nolasco’s Champs Élysées Recipe  Ingredients  - 1 ½ ounces Cognac, such as Cognac Park VS - ½ ounce green Chartreuse - ½ ounce fresh lemon juice - ⅓ ounce rich demerara simple syrup (2:1) - 2 dashes Angostura bitters  Directions  1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until well chilled. 3. Double strain into a chilled Nick & Nora glass.   Hosted on Acast. See acast.com/privacy for more information.

We're taking a field trip today at Cocktail College, as we head to the beach to discuss the Dark 'N' Stormy with the pirate himself, Brian Miller. The key to perfecting this drink? Put aside that can of ginger beer (unless it's Old Jamaica) and pull out the juice extractor. Want to learn more? Listen on to discover Miller's Dark 'N' Stormy recipe — and don’t forget to like, review, and subscribe! Brian Miller’s Rum & Ginger Highball (Inspired by the Classic Dark 'N' Stormy)Ingredients  2 ounces Gosling's rum (or 1 ounce Appleton 12 and 1 ounce El Dorado 15)3/4 ounce lime juice1 ounce ginger syrup1/4 ounce Cruzan Black Strap rum 1/4 ounce Hamilton 151 Overproof rum1 dash of Angostura bitters1 ounce club sodaDirections Combine rum, lime juice, ginger syrup, blackstrap molasses, Hamilton 151, and bitters in a cocktail shaker with ice.Shake until chilled.Strain into a chilled highball glass with ice.Top with club soda.Optional: garnish with a dehydrated lime wheel and candied ginger. Hosted on Acast. See acast.com/privacy for more information.

There’s no denying that interest in the Martini has spiked in recent times — driven in large part by the mass appeal of vodka-laced Dirty Martinis. Gin purists may stick up their noses but a drink this popular is worthy of close examination. Under the microscope of today’s guest, Simon Sebbah, beverage director of New York’s Grand Tour Hospitality, this study leads us into the field of customizing brine, vermouth, and even olives. Listen on to discover Sebbah’s Dirty Martini recipe —  and don’t forget to like, review, and subscribe!  Simon Sebbah’s Dirty Martini Recipe  Ingredients  - 2 ½ ounces freezer-cold gin or vodka - ¼ - ½ ounce salt-adjusted dry vermouth (3 parts water to 1 part brine, salt adjusted to taste) - Garnish: 1 olive  Directions  1. Freezer-cold spirit and vermouth in a mixing glass with ice. 2. Stir (briefly) until cold then strain into a chilled Nick & Nora glass. 3. Garnish with one olive.   Hosted on Acast. See acast.com/privacy for more information.

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.

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.

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.

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.

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.

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.

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.

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.

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

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