The Buildout

Who could be more perfect to explore the visually stunning, fruity, and fresh Clover Club than Julie Reiner? A New York City bartending dynamo, Reiner just happens to own a bar with the same name of today’s drink and boasts decades of experience in the industry. Listen on or read below to discover her Clover Club recipe — and don’t forget to subscribe!  Julie Reiner’s Clover Club Recipe  Ingredients - 1 1/2 ounces gin, such as Plymouth, Bombay Dry, or Japanese - 1/2 ounce dry vermouth, such as Dolin - 1/2 ounce lemon juice - 1/2 ounce raspberry syrup (recipe below) - 1/4 ounce egg white Garnish: 1 fresh raspberry  Directions 1. Add all raspberry syrup, lemon juice, dry vermouth, gin, and then, finally, egg white to a cocktail shaker and shake without ice. 2. Add ice and shake until chilled. 3. Strain into a chilled coupe glass and garnish with a fresh raspberry on a pick.  Raspberry Syrup Recipe  Ingredients - 1/2 cup fresh raspberries - 1 cup fine sugar - 1/2 cup water  Directions  Macerate raspberries and sugar until the mixture becomes thick and goopy. Add water and allow to sit over night so the sugar dissolves. Strain out solids using a fine strainer.  Hosted on Acast. See acast.com/privacy for more information.

Today we are joined by the inimitable Jared Brown, founder of Sipsmith gin, to discuss the Bramble, a modern classic created by his friend and contemporary Dick Bradsell. Listen on or read below to discover Brown’s Bramble recipe — and don’t forget to subscribe!  Jared Brown’s Bramble Recipe  Ingredients - 50 milliliters London dry gin - 25 milliliters lemon - 10 milliliters simple syrup - 20 milliliters crème de mûre Garnish: - blackberries - powder sugarDirections 1. Combine gin, lemon, and simple syrup in a cocktail shaker with ice.2. Shake until cold and strain into a double Old Fashioned glass filled with crushed ice. 3. Top up with more crushed ice and top with crème de mûre, ideally pouring around the edges of the glass. 4. Garnish with two blackberries and a dusting of powder sugar.   Hosted on Acast. See acast.com/privacy for more information.

Industry legend Dale Degroff joins us today for a wide-ranging exploration of the 50/50 Martini. We discuss the evolution of this cocktail over the course of the last 150 years, and examine the evolution of the spirits category at large. Listen on or read below to discover Degroff’s 50/50 Martini recipe — and don’t forget to subscribe!  Dale Degroff’s 50/50 Martini Recipe  Ingredients - 1 ½ ounce Old Tom Gin or Old Duff Genever - 1 ounce Cocchi Vermouth di Torino - ½ ounce Dolin Dry vermouth - 1 dash Dale Degroff’s Aromatic Bitters Garnish: orange twist (optional)  Preparation 1. Combine all ingredients in a mixing glass with ice. 2. Stir until well chilled and strain into a chilled Nick & Nora glass. 3. Garnish with an optional orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Exploring the history of the Scofflaw cocktail not only leads to a deep dive on ingredients such as grenadine, but also delves into the unexpected origins of the word. Sharing this wonderful tale with us today is Kansas City’s Jill Cockson, owner of Drastic Measures, Swordfish Tom’s, Chartreuse Saloon, and Anna’s Place (Omaha). Listen on or read below to discover Cockson’s Scofflaw recipe — and don’t forget to subscribe!  Jill Cockson’s Scofflaw Recipe  Ingredients - 2 ounces rye whiskey, such as Rittenhouse - ¾ ounce fresh lemon juice - ¾ ounce grenadine, homemade or high quality - ¾ ounces dry vermouth, such as Dolin Blanc Garnish: orange twist  Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and double strain into a chilled Coupe glass. 3. Express an orange twist over the cocktail and drop in the drink as a garnish.   Hosted on Acast. See acast.com/privacy for more information.

In this techniques episode, friend of the show Jack Schramm returns with a host of hacks to bring simple cocktails up to high-class bartender standards. Listen on to learn everything you need to know about carbonation, acid adjusting, liquor temperature, and a cheeky little technique known as "the sink" — and don’t forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

Today’s is an intriguing tale involving a daisy, a 1920s American socialite (reputedly), two Harrys, and one Hardy (for good measure). The cocktail is the White Lady, and leading us on our exploration is VinePair’s very own Emily Arseneau. Listen on or read below to discover Arseneau’s White Lady recipe — and don’t forget to subscribe!  Emily Arseneau’s White Lady Recipe  Ingredients - ½ bar spoon simple syrup - 1 ounce fresh lemon juice  - 1 ounce Cointreau - 2 ounces London Dry Gin, such as Beefeater or Tanqueray  Garnish: lemon disc (optional) Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Garnish with and optional lemon disc or express and discard.   Hosted on Acast. See acast.com/privacy for more information.

In this episode, we’re joined by Jeff Bell, owner of New York’s PDT, to discuss the allure of speakeasies, the genesis of “fat-washing” spirits, and the iconic modern classic that ties both topics together: The Benton’s Old Fashioned. Listen on (or read below) to discover Bell’s Benton’s Old Fashioned recipe — and don’t forget to subscribe!  The Benton’s Old Fashioned Recipe  Ingredients - 2 ounces bacon-infused Four Roses bourbon - ¼ ounce maple syrup, such as Deep Mountain Maple - 2 dashes Angostura bitters Garnish: orange twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled rocks glass with a large, clear cube of ice. 3. Garnish with a small orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Today, we're revisiting that tried and true trinity of rum, lime, and sugar but the outcome may be far from familiar for some. Simple to make yet complex in profile, the drink is the Ti' Punch, and our teacher today is Christian Favier of Charleston's The Ordinary. Listen on (or read below) to discover Favier's Ti' Punch recipe — and don’t forget to subscribe!  Christian Favier’s Ti' Punch Recipe  Ingredients - 1 quarter-sized dollop of cane syrup - 1 lime coin - 2 ounces Rhum Agricole, such as Neisson Blanc  Directions 1. Add all ingredients to a rocks glass. 2. Mix using a swizzle stick. 3. Enjoy.   Hosted on Acast. See acast.com/privacy for more information.

In the midst of what some people (namely host Tim McKirdy) are describing as a “Cosmopolissance,” we sit down with the drink’s inventor Toby Cecchini to discuss how he developed the cocktail, its changing status over time, and — of course — how to perfect its preparation. Listen on (or read below) to discover Cecchini’s Cosmopolitan recipe — and don’t forget to 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 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Garnish with lemon twist.   Hosted on Acast. See acast.com/privacy for more information.

The base spirit is whiskey, the flavor profile is sour, and it’s called the Whiskey Sour. Of course, there’s so much more to learn about this cocktail than those two factors, and today we’re doing so under the guidance of the venerable H. Joseph Ehrmann. Listen on (or read below) to discover Ehrmann’s Whiskey Sour recipe — and don’t forget to subscribe!  H. Joseph Ehrmann’s Whiskey Sour Recipe  Ingredients - 1 ounce fresh lemon juice - ¾ ounce simple syrup (1:1) - 2 ounces 100 proof rye whiskey or high rye bourbon - ¾ ounce egg white - Garnish: 1 Maraschino cherry  Directions 1. Combine all ingredients in a cocktail shaker without ice and dry shake. 2. Shake until well incorporated. 3. Add ice and shake until chilled. 4. Strain into a chilled rocks glass without ice. Garnish with a Maraschino cherry.   Hosted on Acast. See acast.com/privacy for more information.

In an exploration of the world’s most famous Scotch whisky cocktail — The Rob Roy — Adam Montgomerie, a Scottish native and bar manager at Hawksmoor New York, takes us on a whisky, sweet vermouth, and bitters deep dive. Listen on (or read below) to discover Montgomerie’s Rob Roy recipe — and don’t forget to subscribe!  Adam Montgomerie’s Rob Roy Recipe  Ingredients - 2 ounces single malt Scotch, such as Clynelish 14 Year Old - 1 ounce sweet vermouth, such as Martini Rosso - 2 dashes Angostura bitters Garnish: 1 brandied cherry  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick and Nora glass. 3. Garnish with cherry. (Optional: express and discard a lemon or orange twist.)   Hosted on Acast. See acast.com/privacy for more information.

We’re exploring Brazil’s most iconic cocktail today — the Caipirinha — with Gui Jaroschy, the Miami-based co-founder of Unfiltered Hospitality. Jaroschy shares invaluable advice on perfecting this drink, and gives us a masterclass on the dying art of muddling. Listen on (or read below) to discover Jaroschy’s Caipirinha recipe — and don’t forget to subscribe!  Gui Jaroschy’s Caipirinha Recipe  Ingredients - 1 whole lime - 3 teaspoons granulated sugar - 2 ounces unaged cachaça, such as Novo Fogo  Directions 1. Cut the lime into 8 equal pieces. 2. Add 6 of those pieces to an Old Fashioned glass. 3. Add sugar and muddle until all ingredients have combined. 4. Fill glass with ice and top with cachaça. 5. Seal using the small half of a Boston shaker tin and shake until chilled. 6. Dump into the same Old Fashioned glass, top with extra ice if required, and serve. Hosted on Acast. See acast.com/privacy for more information.

One of multiple iconic New Orleans cocktails, the Vieux Carré pays particular homage to the city and its inhabitants via its ingredients. Familiarizing us, today, with this somewhat overlooked classic is Mimi Burnham, a New York based bartender, consultant, and drinks educator with decades of experience in the industry. Listen on (or read below) to discover Burnham’s Vieux Carré recipe — and don’t forget to subscribe!  Mimi Burnham’s Vieux Carré Recipe  Ingredients - ¾ ounce 100 proof rye whiskey - ¾ ounce Cognac - ¾ ounce sweet vermouth - ⅓ ounce Benedictine - 4 dashes Peychaud's bitters - 2 dashes Angostura bitters Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until ice cold and strain into a chilled double rocks glass filled with fresh ice, ideally one large cube. 3. Garnish with an expressed lemon or orange peel. Hosted on Acast. See acast.com/privacy for more information.

In today's episode of Cocktail College, we tackle the decidedly trending Espresso Martini with Lauren Paylor. Have you ever questioned whether vodka is, indeed, the best base spirit for this drink, or whether to add espresso, cold brew, or coffee liqueur to the mix? Paylor has the answers. Listen on (or read below) to discover Paylor’s Espresso Martini recipe — and don’t forget to subscribe!  Lauren Paylor’s Espresso Martini Recipe  Ingredients - 2 ounces vodka, such as Ketel One - 1/2 ounce coffee liqueur, such as Mr Black - 1/2 ounce of simple syrup  Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and double strain into a chilled coupe glass. 3. Garnish with three chocolate-coated coffee beans. Hosted on Acast. See acast.com/privacy for more information.

In the second installment of our "techniques" episodes, we sit down with Derek Brown, author of Mindful Mixology, to learn how to craft better non-alcoholic cocktails — a style of drinks that deserves our attention more than ever before. Listen on to learn about Brown's unique approach to NA drinks — and don't forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

We’re breaking all the Martini purists’ rules today, as we shake up some Vespers with Patrick Smith, the manager of bar openings for Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe!  Patrick Smith’s Vesper Recipe  Ingredients - 2 ounces gin, such as Beefeater - 1 ounce vodka, such as Belvedere - 1/2 ounce of Tempus Fugit Kina L'Aéro d'Or  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled coupe glass. 3. Garnish with an expressed, manicured lemon twist.  Hosted on Acast. See acast.com/privacy for more information.

Stepping away from the bar (and the bee hives) for a quick chat today, Caledonia Spirits’ Sam Nelis checks into Cocktail College to dive into the Bee’s Knees. We’ll study history, apiology, and sweet, shaken, sours. Listen on (or read below) to discover Nelis’ Bee’s Knees recipe — and don’t forget to subscribe!  Sam Nelis’ Bee’s Knees Recipe  Ingredients - 2 ounces gin, such as Barr Hill - ¾ ounce honey syrup (2:1 honey to water by weight) - ¾  ounce fresh lemon juice  Directions 1. Combine all ingredients in a shaker with ice. 2. Shake until cold and double strain into a chilled coupe glass. 3. Garnish with an expressed lemon twist.  Hosted on Acast. See acast.com/privacy for more information.

Hopping into your feed today we have New York's Pamela Wiznitzer talking all about The Grasshopper — a cocktail she counts in her top-five drinks, and one she's made sure to always have a variation of on bar menus throughout her career. Listen on (or read below) to discover Wiznitzer's Grasshopper recipe — and don’t forget to subscribe!  Pamela Wiznitzer’s Grasshopper Recipe   Ingredients - ¼ ounce absinthe - ¾ ounce crème de menthe - 1 ounce crème de cacao - 1 ½ ounces heavy cream - 1 ounce gin, Cognac, or Irish whiskey - ½ pinch salt  Directions 1. Combine all ingredients in a shaker with three Kold-Draft ice cubes. 2. Shake until cold and strain into a cold coupe glass. 3. Garnish with a shaving of bitter chocolate.  Hosted on Acast. See acast.com/privacy for more information.

A curious concoction that brings Campari to the tiki sphere, the Jungle Bird has soared in popularity over the last decade. Richard Boccato, owner of New York’s Dutch Kills bar, explains how he first became acquainted with the drink, and shares his role in helping the cocktail find modern day fame. Listen on (or read below) to discover Boccato’s Jungle Bird recipe — and don’t forget to subscribe!  Richard Boccato’s Jungle Bird Recipe  Ingredients - ¾ ounce rich Demerara simple syrup (2:1 ratio) - ⅞ ounce fresh lime juice (scant 1 ounce) - 1 ¼ ounce fresh pineapple juice  - ¾ ounce Campari - 1 ounce blackstrap rum, such as Cruzan  - ½ ounce Demerara rum, such as El Dorado 12 - Pinch smoked sea salt  Directions 1. Combine all ingredients in a shaker with one cube of ice (roughly 1.75 x 2 inches in size). 2. Shake until cold and strain into a double Old Fashioned glass over one large cube of ice. 3. Garnish with your choice of pineapple wedge, orange, cocktail cherry, and/or pineapple fronds.  Hosted on Acast. See acast.com/privacy for more information.

A boozy Tiki classic, the Zombie’s reputation has benefitted from ample helpings of marketing and mysticism. With a lengthy list of ingredients, it’s also a drink that can seem overwhelming when viewing the recipe at first glance. In today’s episode, spirits educator, author, and Tiki expert Shannon Mustipher breaks down those ingredients and teaches us how to master its preparation. Listen on (or read below) to discover Mustipher’s Zombie recipe — and don’t forget to subscribe! Shannon Mustipher’s Zombie Recipe Ingredients- 1 1⁄2 ounces aged rum - 1 1⁄2 ounces pot still Jamaican rum - 1 ounce 151-proof rum - 6 drops absinthe - 1⁄2 ounce falernum - 1 teaspoon grenadine - 1⁄2 ounce Don’s Mix - 3⁄4 ounce fresh lime juice - 1 dash of Angostura bitters Directions 1. Combine all ingredients in a shaker with cubed ice. 2. Shake until cold and strain into a Collins glass or vessel of your choice over crushed ice. 3. Garnish with mint, a lime wedge, and an orange twist. Hosted on Acast. See acast.com/privacy for more information.

The importance of technique is one of the major foundations of Cocktail College. So, in today’s episode, we’re going to focus on one aspect of bartending that’s grown in prominence and gained a lot of attention in recent years: acid adjusting. We do so with a master of that technique — and friend of the show — Jack Schramm. Listen on to learn everything you need to know about altering the acidity of fresh citrus and how to deploy those ingredients in cocktails — and don’t forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

The Pornstar Martini seems custom designed to grab our attention, with its gaudy name, striking appearance, and dessert-inspired ingredients. And this drink is deserving of our attention — especially with other cocktails from a similar era now seeing a revival. In today’s episode, Pornstar Martini expert Laura Newman breaks down the cocktail in fine detail and offers multiple solutions for some of its trickier-to-obtain ingredients. Listen on (or read below) to discover Newman’s Pornstar Martini recipe — and don’t forget to subscribe! Laura Newman’s (Classic) Pornstar Martini Recipe Ingredients - 1 1⁄2 ounces vanilla vodka, such as Grey Goose La Vanille - 1⁄2 ounce passion fruit liqueur - 2 ounces passion fruit puree - 2 barspoons vanilla sugar - 2 ounces sparkling wine, ideally Champagne Garnish:- 1⁄2 fresh passion fruit Directions 1. Add all ingredients except sparkling wine to a cocktail shaker filled with ice. 2. Shake vigorously until well-chilled and aerated. 3. Strain into a chilled coupe glass. 4. Garnish with fresh passion fruit and a demi tasse spoon. 5. Serve with sparkling wine sidecar.  Hosted on Acast. See acast.com/privacy for more information.

Rum blends, juicing pineapples, late 70’s pop music, and a special little something called “coco biz” — these are all on the menu in this week’s episode, which focuses on the Piña Colada. Leading our tropical escape is Ivy Mix, owner of Brooklyn’s Leyenda, author of Spirits of Latin America, and co-founder of the Speed Rack competition. Listen on (or read below) to discover Mix’s Piña Colada recipe — and don’t forget to subscribe!  Ivy Mix’s Piña Colada Recipe  Ingredients - 1 ounce Novo Fogo Cachaça - ¾ ounce Don Q rum - ¼ ounce El Dorado 3 Year Old - ¾ ounce fresh pineapple juice - 1 ounce “Coco Biz” (equal parts Coco Lopez and full fat coconut milk) - ½ ounce fresh lemon juice- 1 tsp simple syrup Garnish: - Freshly grated nutmeg - Pineapple frond - Jamaican dark rum float  Directions 1. Add all ingredients to a cocktail shaker with one ice cube. 2. Shake vigorously until well-chilled and aerated. 3. Strain into a crushed-ice-filled collins glass. 4. Float a small amount of Jamaican dark rum on top and garnish with nutmeg and pineapple fronds.  Hosted on Acast. See acast.com/privacy for more information.

Traditional Long Island Iced Teas break all the rules that have since defined the craft cocktailmovement. But that doesn’t mean that — when made to more exacting standards — we shoulddiscount its merits as a quality cocktail. In today’s episode, Porchlight beverage directorNicholas Bennett teaches us how to upgrade the LIIT. Listen on (or read below) to discoverBennett’s Long Island Iced Tea recipe — and don’t forget to subscribe!Nicholas Bennett’s Long Island Iced Tea Recipe Ingredients - 1⁄2 ounce vodka- 1⁄2 ounce London Dry gin- 1⁄2 ounce white rum- 1⁄2 ounce blanco tequila- 1⁄2 ounce Cointreau- 3⁄4 ounce fresh lemon juice- 1/2 ounce simple syrup- Coca Cola, to top- 4 dashes Angostura bittersDirections 1. Add vodka, gin, rum, tequila, Cointreau, simple syrup, and fresh lemon juice to a cocktail shaker with ice.2. Shake until chilled.3. Strain into an ice-filled highball glass.4. Top with Coca Cola.5. Finish with 4 dashes Angostura bitters and garnish with an optional orange or lemon wedge. Hosted on Acast. See acast.com/privacy for more information.

Among the world’s most refreshing and flavorful two-ingredient highballs, the Paloma is a simple composition that combines just tequila and grapefruit soda. But that doesn’t mean it can’t be treated like a “proper” cocktail, nor that you can’t apply some of the most advanced mixology techniques to take the drink to the next level. In this week’s episode, Jack Schramm teaches us how to do just that. Listen on (or read below) to discover Schramms’s Paloma recipe — and don’t forget to subscribe!  Jack Schramm’s Paloma Recipe  Ingredients - 2 ounces tequila, preferably Siete Leguas Blanco - 1 ounce fresh grapefruit juice - ¾ ounce fresh lime juice - ½ ounce simple syrup - 5 drops 20 percent saline solution - Club soda, to top  Directions 1. Build all ingredients except soda in a shaking tin. 2. Fill with ice and shake until chilled. 3. Strain into an ice-filled highball glass. 4. Top with soda.  Hosted on Acast. See acast.com/privacy for more information.

In today’s episode, we sit down with Joaquín Simó of New York’s Pouring Ribbons for a special Cognac tasting, all with the aim of exploring how bartenders select ingredients for specific cocktails and why. The cocktail in question is the Sidecar, and Joaquín shares a wealth of knowledge on how to make your version live up to the drink's rich heritage. Listen on (or read below) to discover Joaquín’s Sidecar recipe — and don’t forget to subscribe!  Joaquín Simó’s Sidecar Recipe  Ingredients - 2 ounces Cognac, preferably Pierre Ferrand 1840 - ¾ ounce Pierre Ferrand Dry Curaçao - ¾ ounce fresh lemon juice - 1 teaspoon rich demerara sugar syrup (2:1) - Garnish: lemon twist  Directions 1. Add all ingredients to a shaker and fill with ice. 2. Shake until chilled. 3. Strain using a Hawthorne strainer into a chilled coupe glass.  4. Garnish with a lemon twist and serve.  Hosted on Acast. See acast.com/privacy for more information.

The Pisco Sour offers a velvet, refreshing intro to the stunningly complex world of Pisco. Lynnette Marrero leads us on an exploration of both spirit and drink in today’s episode, and shares her tips on how to master the iconic cocktail. Listen on (or read below) to discover Lynnette’s Pisco Sour recipe — and don’t forget to subscribe!   Lynnette Marrero’s Pisco Sour Recipe  Ingredients - 1 ounce cane simple syrup (2:1) - ½ ounce fresh lemon juice - ½ ounce fresh lime juice - 2 ounces pisco, ideally acholado or quebranta - 1 egg white - Garnish: Angostura bitters  Directions 1. Add all ingredients (minus Angostura) to a Boston shaker and dry shake without ice until all ingredients are well incorporated. 2. Add ice and shake until chilled. 3. Strain half of the cocktail into a chilled coupe glass. Allow to settle for a moment, then slowly top with the rest of the drink. 4. Garnish with a few dashes of Angostura bitters.  Hosted on Acast. See acast.com/privacy for more information.

Cocktail College returns with a bang this week, as we explore the Champagne-spiked, artillery-inspired French 75. Cognac expert Ms. Franky Marshall is on hand to share expert advice on navigating the drink’s base spirits, build, and ideal glassware. Listen on (or read below) to discover Franky’s French 75 recipe — and don’t forget to subscribe!   Ms. Franky Marshall’s French 75 Recipe  Ingredients ½ ounce fresh lemon juice ½ ounce simple syrup 1 ounce of gin or Cognac 1 ½ - 2 ounces sparkling wine (ideally Champagne) Garnish: lemon twist  Directions Add lemon juice, simple syrup, and base spirit to a cocktail shaker with ice. Lightly shake until chilled. Fine-strain into a chilled coupe glass. Top with sparkling wine. Express lemon twist over the cocktail from at least 6-8 inches above the glass and discard.  Hosted on Acast. See acast.com/privacy for more information.

In this week’s episode, Tim digs deep into the Margarita with award-winning bartender and podcast host, Erick Castro. Prepare to learn all about Erick’s favorite Margarita riffs, why he thinks fresh lime juice can be even more important than tequila, and how integral the Margarita has been in his journey as a bartender. Listen on (or read below) to discover Erick’s Classic Margarita recipe. And don’t forget to subscribe!   Erick Castro’s Classic Margarita Recipe  Ingredients 1 ½ ounces blanco tequila, such as Olmeca Altos ¾ ounce Cointreau ¾ ounce fresh lime juice ½ ounce agave syrup (3 parts agave nectar to 2 parts water) Directions Add all ingredients to a shaker with Kold Draft ice cubes. Shake until cold. Dump cocktail and ice into a cold, salt-rimmed rocks glass.  Hosted on Acast. See acast.com/privacy for more information.

For a century old cocktail, many aspects of The Bamboo make it a decidedly on-trend drink in today’s landscape. The Bamboo eschews a base spirit in favor of industry darling sherry, which also allows it to arrive with a lower alcohol content. To walk us through the complex, stirred blend of Spanish wine, vermouth, and bitters, we’re joined today by Alex Day, one of the partners of Death & Co. Listen on (or read below) to discover Alex’s Bamboo recipe. And don’t forget to subscribe!  Alex Day’s Bamboo Recipe  Ingredients 1 ½ ounces Amontillado sherry ¾ ounce blanc vermouth ¾ ounce dry vermouth 1 dash of orange bitters Garnish: lemon twist Directions Add all ingredients to a mixing glass filled with ice and stir until chilled. Ideally the sherry and vermouths will be fridge cold prior to mixing, and stirring should take around two-thirds of the amount used to mix higher-ABV cocktails, such as the Martini. Strain into a cocktail glass and garnish with a lemon twist.  Hosted on Acast. See acast.com/privacy for more information.

The Daiquiri is a drink so revered by bartenders, and one whose deceptively simple preparation requires such fine attention to detail, it’s gained a reputation as being the acid test of a mixologist’s skills. To learn how to pass that exam, Tim sits down with William Elliott, the managing partner of New York’s Maison Premiere, and an individual who’s spent over a decade perfecting his Daiquiri. Listen on (or read below) to discover William’s Daiquiri recipe. And don’t forget to subscribe!   William Elliott’s Daiquiri Recipe Ingredients 1 ounce Neisson Rhum Agricole Blanc 1 ounce Santa Teresa 1796 1 ounce fresh lime juice ½ ounce simple syrup (2:1 ratio of sugar to water)  Directions Add all ingredients to a Cobbler shaker with eight Kold Draft cubes. Shake until cold. Strain into a chilled coupe glass (but don’t fine-strain). Hosted on Acast. See acast.com/privacy for more information.

In this mid-season special, Tim looks back at some of the most important lessons our bartenders have shared so far, and includes some of his highlights from season one to-date. Please leave a rating and review, and don’t forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

Devised hundreds of years ago for medicinal purposes, the G&T has gone from strength to strength in recent years, thanks to a proliferation of new gin brands and higher quality tonic waters. As the founder of one of those brands, Simon Ford knows more than a thing or two about the Gin & Tonic, and in this episode waxes lyrical about the drink’s history, preparation, and modern-day elevation. Listen on (or read below) to discover Simon’s G&T recipe. And don’t forget to subscribe! Simon Ford’s Gin & Tonic Recipe  Ingredients 1 part gin, such as Fords London Dry 3 parts tonic water Garnish: lemon wedge  Directions In a highball glass, combine gin and tonic over lots of fresh ice. Garnish with lemon.  Hosted on Acast. See acast.com/privacy for more information.

Despite being drenched in history and arriving with an attractive rose hue, Pink Gin — the cocktail — remains an outsider in the bartending world. After spending a great deal of time tracing the cocktail’s roots, Sebastian Hamilton-Mudge wants to change that. And he’s here today how and why you should also embrace this simple, historic creation. Listen on to learn his tips and don’t forget to subscribe!  Sebastian Hamilton-Mudge Pink Gin Recipe Ingredients  2 ounces gin, preferably PlymouthAngostura bitters to tasteLemon or orange twist Directions  Add all ingredients to a mixing glass and stir until cold. Strain into a Coupe or Nick and Nora glass. Garnish with an optional lemon or orange twist. Hosted on Acast. See acast.com/privacy for more information.

In today’s episode, Tim explores the sweet, fragrant fusion of rum, lime, sugar, and mint, best known as the Mojito. Los-Angeles-based Yael Vengroff teaches us how to perfect the drink (without overthinking it) and also sheds light on where life leads beyond the bar, and what it’s like to launch a canned Mojito. Listen on and don’t forget to subscribe!  The Mojito Recipe w/ Yael Vengroff  Ingredients  2 ounces white rum, such as Casa Magdalena 1 ounce fresh lime juice 1 ounce simple syrup ½ dash Angostura bitters 6 - 8 mint leaves  Directions  Add all ingredients to a cocktail shaker and muddle. Add a small amount of crushed ice and shake until cold. Dump into a cold Collins glass. Top with crushed ice and garnish with fresh mint.   Hosted on Acast. See acast.com/privacy for more information.

Fresh citrus was a vital ingredient in America’s cocktail renaissance but in the instance of The Gimlet, using fresh citrus — or only fresh citrus — yields neither a historically accurate version of the drink, nor the best example of it. Tim speaks with Toby Cecchini to learn all about lime cordial, and how he resurrected The Gimlet by formulating his own version of the ingredient. Listen on (or read below) to discover Toby’s Gimlet recipe. And don’t forget to subscribe!  Toby Cecchini’s Gimlet Recipe  Ingredients  2 ounces gin, such as Tanqueray or Fords 1 ounce homemade lime cordial 3/4 ounce fresh lime juice Garnish: 1 lime wheel  Directions  Add gin, lime cordial, and lime juice to a shaking tin with ice. Shake until cold. Strain over fresh ice in a rocks glass. Add lime wheel garnish.  Hosted on Acast. See acast.com/privacy for more information.

Is the Gibson the best bonafide Martini riff? And is describing this cocktail as a “riff” selling it short? In today’s episode, Tim chats with Meaghan Dorman of New York’s Raines Law Room, Dear Irving, and Dear Irving on Hudson to find out. Listen on (or read below) to discover Meaghan’s Gibson recipe — and don’t forget to subscribe!  Meaghan Dorman’s Gibson Recipe  Ingredients  2 ounces Tanqueray No. 10 gin 1 ounce Carpano bianco vermouth 2 tablespoons pickling liquid Garnish: 1 pickled onion  Directions  Add gin, vermouth, and pickling liquid to a cold mixing glass with four whole Kold Draft cubes and three cracked ones. Stir until cold (around 10 seconds). Strain into a cold coupe glass. Garnish with chilled pickled onion on a toothpick.  Hosted on Acast. See acast.com/privacy for more information.

The Mai Tai is perhaps the best known Tiki cocktail in the world. Without a doubt, it’s also the one drink within that category that so often gets made incorrectly. Thankfully, help is at hand in today’s episode, as Tim sits down with Brian Miller, a tropical drinks enthusiast with an extensive knowledge of bartending. Years in the making, he shares his recipe — and technique — for perfecting the Mai Tai. Listen on (or read below) to learn more — and don’t forget to subscribe!Brian Miller’s Mai TaiIngredients1 lime shell¾ ounce fresh lime juice¾ ounce orgeat (Orgeat Works)½ ounce Grand Marnier Louis Alexandre½ ounce El Dorado 15 year rum½ ounce Neisson 52.5% ABV rhum½ ounce Hampden Estate 46% rum½ ounce Plantation Jamaica 2005 rumDirectionsDrop lime shell in shaker without pinching. Add all ingredients and four Kold Draft cubes. Shake until cold.Dump into a Roly Poly (or Double Old Fashioned) glass. Top with crushed ice.Garnish with mint sprigs, an orchid, and a skull swizzle stick. Hosted on Acast. See acast.com/privacy for more information.

The Ramos Gin Fizz is best known for its bicep-straining preparation and the chain of shaker boys historically employed to ensure a perfect, frothy, towering foam. In today’s episode, Tim breaks down this New Orleans classic with Lucinda Sterling, managing partner at New York bars Middle Branch and Seaborne. Tune in to learn how to make Lucinda’s Ramos Gin Fizz — recipe also listed below — and don't forget to subscribe!Ingredients2 ounces gin, such as Ford’s or Beefeater½ ounce lemon juice½ ounce lime juice1 ounce simple syrup1 ounce heavy cream1 medium egg white1 small drop orange blossom waterDirectionsAdd heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice. Shake both at the same time until the tin with cream is well chilled. Shake the egg white for a little longer then combine the two in the egg white tin (without ice).Add lemon juice, lime juice, simple syrup, and gin. Add a small handful of pellet ice and shake for as long as you can stand (at least three minutes).Strain it into a cold fizz glass (or a highball glass).Place in the fridge for a minute or two.Top with soda water and finish with orange blossom water. Hosted on Acast. See acast.com/privacy for more information.

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

Neal Bodenheimer and his team at Cure in New Orleans have a simple philosophy: “Nothing’s sacred except maybe the Sazerac.” In this episode, we go deep on that drink’s history, and Neal explains how he and his team came up with their version of the beloved NOLA cocktail. Learn how to make Neal’s Sazerac below — and don’t forget to subscribe!Neal Bodenheimer’s SazeracIngredients2 ounces rye, such as Sazerac 6 Year¼ ounce Demerara syrup (2:1 ratio of sugar and water, lightly cooked)3 dashes (or 21-23 drops) Peychaud's bittersHerbsaint Original 100 proof, in an atomizerLemon peelDirectionsSpray the inside (specifically) of a chilled double Old Fashioned glass with 4 atomizer sprays of Herbsaint.In a mixing glass, stir the rye, Demerara syrup, and Peychaud's bitters over ice until chilled.Carefully strain into the seasoned glass. From a distance of 3 to 4 inches, express the lemon peel on the outside (specifically) of the glass, then dab lightly on the glass to add further citrus oil.Roll up the lemon peel and place it on the side of the glass to garnish. Hosted on Acast. See acast.com/privacy for more information.

Abigail Gullo, director of Bartender's Circle, is passionate about the Manhattan. Not only did she grow up on New York's most storied island, she first learned how to make the drink as a seven year old, and has been honing her technique ever since. Tune in to hear Abigail Gullo's perfected Manhattan recipe — also listed below — and don't forget to subscribe! Abigail Gullo’s ManhattanIngredients2 ounces rye whiskey1/2 ounce sweet vermouth1/2 ounce dry vermouth1 dash Angostura bitters1 dash orange bitters1 dash other bitters, such as bergamot (optional)1 lemon twist1 brandied cocktail cherryDirectionsCombine all wet ingredients in a mixing glass.Add ice and stir to chill.Strain into a chilled Manhattan glass (or Nic & Nora as an alternative).Lightly express lemon twist over the cocktail then discard.Garnish with cocktail cherry and serve. Hosted on Acast. See acast.com/privacy for more information.

Tim speaks with Eric Alperin, co-owner of The Varnish in Los Angeles, to dissect one of the world’s most iconic cocktails: The Old Fashioned. Eric lends sage advice on everything from the importance of ice to bitters bottles and the size of sugar cubes. Tune in to learn how to make Eric Alperin's Old Fashioned — recipe also listed below — and don't forget to subscribe!Eric Alperin’s Old Fashioned Ingredients1 Domino Dot sugar cube3 dashes Angostura bitters (8-9 when dispensed from a Japanese bitters bottle)1 bar spoon club soda2 ounces bourbon, such as Elijah Craig1 orange twistDirectionsPlace sugar cube in a 9-ounce chilled rocks glass.Soak with Angostura bitters and club soda. Muddle to combine.Add bourbon and stir three or four times to incorporate all ingredients.Add large, clear ice cube (ideally 2.5 x 1.75 x 1 inch). Stir seven or eight times to chill.Express orange twist over the cocktail and place between ice and glass as garnish. Hosted on Acast. See acast.com/privacy for more information.

Introducing the latest podcast from VinePair. Each week, managing editor Tim McKirdy sits down with America's best bartenders to learn how to perfect classic cocktails beyond their recipes. Get ready to take your mixology game to the next level! Hosted on Acast. See acast.com/privacy for more information.