Cocktail College (VinePair)

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	Pub. Date	Title	Duration
	02 Sep 2021	Introducing Cocktail College	00:01:27
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.
	09 Sep 2021	The Old Fashioned	00:59:10
Tim speaks with Eric Alperin, co-owner of The Varnish in Los Angeles, to dissect one of the world’s most iconic cocktails: The Old Fashioned. Eric lends sage advice on everything from the importance of ice to bitters bottles and the size of sugar cubes. Tune in to learn how to make Eric Alperin's Old Fashioned — recipe also listed below — and don't forget to subscribe! Eric Alperin’s Old Fashioned Ingredients 1 Domino Dot sugar cube 3 dashes Angostura bitters (8-9 when dispensed from a Japanese bitters bottle) 1 bar spoon club soda 2 ounces bourbon, such as Elijah Craig 1 orange twist Directions Place sugar cube in a 9-ounce chilled rocks glass. Soak with Angostura bitters and club soda. Muddle to combine. Add bourbon and stir three or four times to incorporate all ingredients. Add large, clear ice cube (ideally 2.5 x 1.75 x 1 inch). Stir seven or eight times to chill. Express orange twist over the cocktail and place between ice and glass as garnish. Hosted on Acast. See acast.com/privacy for more information.
	16 Sep 2021	The Manhattan	00:47:02
Abigail Gullo, director of Bartender's Circle, is passionate about the Manhattan. Not only did she grow up on New York's most storied island, she first learned how to make the drink as a seven year old, and has been honing her technique ever since. Tune in to hear Abigail Gullo's perfected Manhattan recipe — also listed below — and don't forget to subscribe! Abigail Gullo’s Manhattan Ingredients 2 ounces rye whiskey 1/2 ounce sweet vermouth 1/2 ounce dry vermouth 1 dash Angostura bitters 1 dash orange bitters 1 dash other bitters, such as bergamot (optional) 1 lemon twist 1 brandied cocktail cherry Directions Combine all wet ingredients in a mixing glass. Add ice and stir to chill. Strain into a chilled Manhattan glass (or Nic & Nora as an alternative). Lightly express lemon twist over the cocktail then discard. Garnish with cocktail cherry and serve. Hosted on Acast. See acast.com/privacy for more information.
	23 Sep 2021	The Sazerac	00:51:18
Neal Bodenheimer and his team at Cure in New Orleans have a simple philosophy: “Nothing’s sacred except maybe the Sazerac.” In this episode, we go deep on that drink’s history, and Neal explains how he and his team came up with their version of the beloved NOLA cocktail. Learn how to make Neal’s Sazerac below — and don’t forget to subscribe! Neal Bodenheimer’s Sazerac Ingredients 2 ounces rye, such as Sazerac 6 Year ¼ ounce Demerara syrup (2:1 ratio of sugar and water, lightly cooked) 3 dashes (or 21-23 drops) Peychaud's bitters Herbsaint Original 100 proof, in an atomizer Lemon peel Directions Spray the inside (specifically) of a chilled double Old Fashioned glass with 4 atomizer sprays of Herbsaint. In a mixing glass, stir the rye, Demerara syrup, and Peychaud's bitters over ice until chilled. Carefully strain into the seasoned glass. From a distance of 3 to 4 inches, express the lemon peel on the outside (specifically) of the glass, then dab lightly on the glass to add further citrus oil. Roll up the lemon peel and place it on the side of the glass to garnish. Hosted on Acast. See acast.com/privacy for more information.
	30 Sep 2021	The Martini	00:56:22
How do you even begin to describe The Martini? A star of the big and small screen, and countless works of literature; it has its own iconic glass and even lays claim to the cocktail emoji 🍸. The Martini also happens to be the world’s best cocktail — at least, that’s what Tim thinks. So, for this episode, he spoke with the man who mixed him the finest Martini he’s ever tasted: John Clark-Ginetti, owner of 116 Crown in New Haven. Tune in to learn how to make John’s Martini — recipe also listed below — and don't forget to subscribe! John Clark-Ginetti’s Martini Ingredients 3 parts Plymouth Gin 2 parts Boissière Dry Vermouth Garnish: Lemon peel Directions Add 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.
	07 Oct 2021	The Ramos Gin Fizz	00:58:42
The Ramos Gin Fizz is best known for its bicep-straining preparation and the chain of shaker boys historically employed to ensure a perfect, frothy, towering foam. In today’s episode, Tim breaks down this New Orleans classic with Lucinda Sterling, managing partner at New York bars Middle Branch and Seaborne. Tune in to learn how to make Lucinda’s Ramos Gin Fizz — recipe also listed below — and don't forget to subscribe! Ingredients 2 ounces gin, such as Ford’s or Beefeater ½ ounce lemon juice ½ ounce lime juice 1 ounce simple syrup 1 ounce heavy cream 1 medium egg white 1 small drop orange blossom water Directions Add heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice. Shake both at the same time until the tin with cream is well chilled. Shake the egg white for a little longer then combine the two in the egg white tin (without ice). Add lemon juice, lime juice, simple syrup, and gin. Add a small handful of pellet ice and shake for as long as you can stand (at least three minutes). Strain it into a cold fizz glass (or a highball glass). Place in the fridge for a minute or two. Top with soda water and finish with orange blossom water. Hosted on Acast. See acast.com/privacy for more information.
	14 Oct 2021	The Mai Tai	00:48:50
The Mai Tai is perhaps the best known Tiki cocktail in the world. Without a doubt, it’s also the one drink within that category that so often gets made incorrectly. Thankfully, help is at hand in today’s episode, as Tim sits down with Brian Miller, a tropical drinks enthusiast with an extensive knowledge of bartending. Years in the making, he shares his recipe — and technique — for perfecting the Mai Tai. Listen on (or read below) to learn more — and don’t forget to subscribe! Brian Miller’s Mai Tai Ingredients 1 lime shell ¾ ounce fresh lime juice ¾ ounce orgeat (Orgeat Works) ½ ounce Grand Marnier Louis Alexandre ½ ounce El Dorado 15 year rum ½ ounce Neisson 52.5% ABV rhum ½ ounce Hampden Estate 46% rum ½ ounce Plantation Jamaica 2005 rum Directions Drop lime shell in shaker without pinching. Add all ingredients and four Kold Draft cubes. Shake until cold. Dump into a Roly Poly (or Double Old Fashioned) glass. Top with crushed ice. Garnish with mint sprigs, an orchid, and a skull swizzle stick. Hosted on Acast. See acast.com/privacy for more information.
	21 Oct 2021	The Gibson	00:34:08
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.
	28 Oct 2021	The Gimlet	00:53:24
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.
	04 Nov 2021	The Mojito	00:39:12
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.
	11 Nov 2021	Pink Gin	00:58:28
Despite being drenched in history and arriving with an attractive rose hue, Pink Gin — the cocktail — remains an outsider in the bartending world. After spending a great deal of time tracing the cocktail’s roots, Sebastian Hamilton-Mudge wants to change that. And he’s here today how and why you should also embrace this simple, historic creation. Listen on to learn his tips and don’t forget to subscribe! Sebastian Hamilton-Mudge Pink Gin Recipe Ingredients 2 ounces gin, preferably Plymouth Angostura bitters to taste Lemon or orange twist Directions Add all ingredients to a mixing glass and stir until cold. Strain into a Coupe or Nick and Nora glass. Garnish with an optional lemon or orange twist. Hosted on Acast. See acast.com/privacy for more information.
	18 Nov 2021	The Gin & Tonic	00:48:30
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.
	25 Nov 2021	Mid-Season Special	00:22:50
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.
	02 Dec 2021	The Daiquiri	00:42:58
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.
	09 Dec 2021	The Bamboo	00:45:54
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.
	16 Dec 2021	The Margarita	00:53:18
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.
	20 Jan 2022	The French 75	00:58:20
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.
	27 Jan 2022	The Pisco Sour	00:53:24
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.
	03 Feb 2022	The Sidecar	01:17:10
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.
	10 Feb 2022	The Paloma	01:03:55
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.
	17 Feb 2022	The Long Island Iced Tea	00:43:58
Traditional Long Island Iced Teas break all the rules that have since defined the craft cocktail movement. But that doesn’t mean that — when made to more exacting standards — we should discount its merits as a quality cocktail. In today’s episode, Porchlight beverage director Nicholas Bennett teaches us how to upgrade the LIIT. Listen on (or read below) to discover Bennett’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 bitters Directions 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.
	24 Feb 2022	The Piña Colada	00:38:26
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.
	03 Mar 2022	The Pornstar Martini	00:54:20
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.
	10 Mar 2022	Techniques: Acid Adjusting	00:34:36
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.
	17 Mar 2022	The Zombie	01:02:12
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.
	24 Mar 2022	The Jungle Bird	01:23:16
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.
	31 Mar 2022	The Grasshopper	01:04:10
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.
	07 Apr 2022	The Bee's Knees	00:42:20
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.
	14 Apr 2022	The Vesper	00:52:34
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.
	21 Apr 2022	Techniques: Non-Alcoholic Cocktails	00:51:26
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.
	28 Apr 2022	The Espresso Martini	00:38:58
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.
	05 May 2022	The Vieux Carré	01:06:54
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.
	12 May 2022	The Caipirinha	01:04:20
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.
	19 May 2022	The Rob Roy	00:50:51
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.
	26 May 2022	The Whiskey Sour	01:00:34
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.
	02 Jun 2022	The Cosmopolitan	00:56:08
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.
	09 Jun 2022	Ti' Punch	00:50:58
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.
	16 Jun 2022	The Benton’s Old Fashioned	01:02:42
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.
	23 Jun 2022	The White Lady	00:54:32
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.
	30 Jun 2022	Techniques: Highbrow Hacks for Lowbrow Drinks	01:12:22
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.
	07 Jul 2022	The Scofflaw	00:56:38
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.
	14 Jul 2022	The 50/50 Martini	01:01:06
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.
	21 Jul 2022	The Bramble	01:08:19
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 sugar Directions 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.
	28 Jul 2022	The Clover Club	00:44:29
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.
	04 Aug 2022	The Negroni	00:59:44
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.
	11 Aug 2022	The Last Word	00:55:12
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.
	18 Aug 2022	Techniques: Dilution	00:50:34
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.
	25 Aug 2022	The Lemon Drop	01:00:06
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.
	01 Sep 2022	The Corpse Reviver No. 2	00:56:28
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.
	08 Sep 2022	The Whiskey Highball	01:13:34
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.
	15 Sep 2022	Episode 50 Special: Etiquette	01:10:42
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.
	22 Sep 2022	El Diablo	01:10:12
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.
	29 Sep 2022	The Mint Julep	00:58:56
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.
	06 Oct 2022	El Presidente	00:56:58
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.
	13 Oct 2022	The Dirty Martini	00:56:08
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.
	20 Oct 2022	The Dark 'N' Stormy	00:54:32
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 juice 1 ounce ginger syrup 1/4 ounce Cruzan Black Strap rum 1/4 ounce Hamilton 151 Overproof rum 1 dash of Angostura bitters 1 ounce club soda Directions 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.
	27 Oct 2022	The Champs Élysées	01:00:34
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.
	03 Nov 2022	The Harvard	01:10:12
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.
	10 Nov 2022	The Hurricane	01:19:06
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.
	17 Nov 2022	The Tipperary	01:19:27
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.
	24 Nov 2022	The American Trilogy	01:07:14
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.
	01 Dec 2022	The Martini (re-run)	00:55:50
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 Martini Ingredients 3 parts Plymouth Gin 2 parts Boissière Dry Vermouth Garnish: Lemon peel Directions Add 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.
	08 Dec 2022	The Bloody Mary	01:22:44
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.
	15 Dec 2022	The Boulevardier	01:00:12
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.
	22 Dec 2022	The Sherry Cobbler	01:07:18
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.
	29 Dec 2022	The Irish Coffee	01:03:32
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.
	05 Jan 2023	The Sex on the Beach	00:56:38
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.
	12 Jan 2023	The Blue Hawaii	01:05:35
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.
	19 Jan 2023	The Hot Toddy	01:17:01
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.
	26 Jan 2023	The Amaretto Sour	01:01:42
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 Directions Add 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.
	02 Feb 2023	Three Dots and a Dash	00:52:49
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.
	09 Feb 2023	The Pimm's Cup	00:52:10
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.
	16 Feb 2023	The Piña Verde	00:58:39
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.
	23 Feb 2023	The Bronx	00:51:08
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.
	02 Mar 2023	The Americano	00:52:44
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.
	09 Mar 2023	Techniques: Bar Theater and Technique-Driven Cocktails	00:43:19
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.
	16 Mar 2023	The Cuba Libre	01:12:28
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.
	23 Mar 2023	The Garibaldi	01:00:16
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.
	30 Mar 2023	The White Negroni	00:53:10
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.
	06 Apr 2023	Techniques: Sours	00:44:26
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.
	13 Apr 2023	À La Louisiane	01:00:28
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.
	20 Apr 2023	The Corn 'n' Oil	00:40:29
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.
	27 Apr 2023	The Midori Sour	00:55:29
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.
	04 May 2023	The Art of Hospitality	00:57:21
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.
	11 May 2023	The Japanese Cocktail	00:52:57
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 Calvados 1/4 ounce orgeat 2 dashes aromatic bitters, such as Bitter Truth Garnish: lemon twist Directions Add 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.
	18 May 2023	The Division Bell	00:56:42
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.
	19 May 2023	Presenting: VinePair's Taplines	01:02:12
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.
	25 May 2023	The Pisco Punch	00:51:38
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 juice ½ ounce pineapple gum ½ ounce Dubonnet or Lillet Rouge Garnish: candied pineapple wedge Directions 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.
	01 Jun 2023	The Rob Roy (re-run)	00:49:53
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.
	08 Jun 2023	The Vodka Soda	00:56:01
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.
	15 Jun 2023	The Adonis	01:01:36
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.
	22 Jun 2023	Techniques: Stirring	00:53:37
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.
	30 Jun 2023	The Toronto	00:58:32
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.
	06 Jul 2023	Airport Bartending	01:02:30
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.
	13 Jul 2023	The Missionary's Downfall	00:58:48
Not just an evocative name, the Missionary's Downfall blends pineapple, rum, mint, peach brandy, and lime, and fits into that category of cocktails we first devour with our eyes. Beyond its stunning appearance lies a fascinating back story, complete with characters like Don the Beachcomber and tales of smuggling mint seeds into Hawaii. Walking us through all of that and more is the Italian-born rum enthusiast and exotic drinks connoisseur, Daniele Dalla Pola. Based in Miami, Daniele is an expert on tiki culture and runs the fantastic adjoining bars Esotico and The Kaona Room. Listen on (or read below) to discover Dalla Pola's recipe — and don’t forget to subscribe! Daniele Dalla Pola's Missionary's Downfall Recipe Ingredients - ½ ounce lime juice (strained) - ½ ounce peach brandy - 1 ½ ounces white rum - 3 pieces pineapple - 8 mint leaves Directions 1. Blend everything together without ice using a stick blender. 2. Add a small amount of crushed ice and blend again until chilled. 3. Garnish with a mint sprig in the center of the cocktail. Hosted on Acast. See acast.com/privacy for more information.
	20 Jul 2023	The Army & Navy	00:55:33
It's the Army & Navy, folks, an orgeat-sweetened gin sour (sans egg white) that seems to be perenially there, hiding in plain sight — camouflaged, if you will. Joining us to talk through this relatively anonymous classic is Ben Brown, beverage director of New York's Porchlight. Listen on for tips on how to make your own orgeat, ideal sour specs, and general chat on David A. Embury's curmudgeonly nature. Listen on (or read below) to discover Brown's Army & Navy recipe — and don’t forget to subscribe! Ben Brown's Army & Navy Recipe Ingredients - 2 dashes Angostura bitters - ¾ ounce lemon juice - ¾ ounce orgeat - 2 ounces London Dry gin Directions 1. Combine all ingredients in a shaker tin with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Serve without garnish. Hosted on Acast. See acast.com/privacy for more information.
	27 Jul 2023	The Godfather	01:06:49
While Mario Puzo and Francis Ford Coppola’s “The Godfather” continue to enjoy critical acclaim more than 50 years after its release, the same can’t be said for its namesake cocktail. But just because the disco-era mix of Amaretto and Scotch was traditionally cloying and unbalanced, doesn’t mean it isn’t worthy of a 21st-century upgrade. Joining us to teach us how to do so is John Ware, bar director of New York City’s Forsythia. Leave the gun, take the cannoli, and listen on (or read below) to discover the Forsythia Godfather recipe — and don’t forget to like, review and subscribe! John Ware’s Forsythia Godfather Recipe Ingredients - 1 ¼ ounces blended scotch, such as Speyburn - ¼ ounce smoky whisky, such as Puni Alba Malt - ⅔ ounce amaretto, such as Disaronno or Luxardo Amaretto di Saschira - ¼ ounce Ostinato Secco Dry Marsala - ½ teaspoon honey syrup (2:1) - 1 teaspoon Reisetbauer Hazelnut eau de vie - 4 drops of saline solution (5:1) 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 rock of ice. 3. Garnish with a brioche pastry (filled with Chantilly pastry creme, topped with powdered sugar) and Cantucci (almond biscotti) on the side plate. Hosted on Acast. See acast.com/privacy for more information.
	03 Aug 2023	Reinventing the Ramos Gin Fizz	01:21:53
Most of what’s notable about the Ramos Gin Fizz comes before you take a sip — namely, its striking appearance, which arrives as the product of a painstaking, 10-minute preparation time. But what if there was a way to eliminate the muscle-straining extended shake and, as a consequence, put the Ramos on a permanent cocktail menu? At The Gem, in Bolton Landing, N.Y., Richie Boccato and team have done just that. Better yet, they’ve managed to do so without fancy equipment or molecular techniques. Listen on (or read below) to discover Boccato’s reinvented Ramos Gin Fizz recipe — and don’t forget to like, review and subscribe! Richie Boccato’s Ramos Gin Fizz Recipe Ingredients - ⅜ ounce fresh lemon juice - ⅜ ounce fresh lime juice - ⅞ ounce demerara syrup (2:1) - 1 ounce heavy cream - 1 ½ ounces Old Tom Gin, such as Barr Hill, Hayman’s, or Greenhook - 4 or 5 drops orange flower water - 1 ½ teaspoons pasteurized egg white powder - Pinch (tip of teaspoon) charcoal salt Directions 1. Combine all ingredients in a blender with a heaped scoop (8-10 ounces) crushed ice. 2. Blend on a high setting until chilled and all ingredients fully incorporated. 3. Pour intoe a chilled Collins glass. 4. Garnish with an orange “rose,” made with a mint sprig and a cherry on a bamboo skewer. Hosted on Acast. See acast.com/privacy for more information.
	10 Aug 2023	The Alaska	00:59:56
We’ve covered multiple cocktails named after cities and neighborhoods before but this week marks the first drink named after a state — and it’s a classic. Trey Sanford, bar manager of Anchorage’s South Restaurant + Coffeehouse, joins us to break down the Alaska, an iconic mix of gin, yellow Chartreuse (if you can get your hands on it), and orange bitters. Listen on (or read below) to discover Trey’s Alaska recipe — and don’t forget to like, review and subscribe! Trey Sanford’s Alaska Recipe Ingredients - 2 ½ ounces Amalga gin - ½ ounce Yellow Chartreuse - 2 dashes Scrappy’s orange bitters - 3 drops saline solution (80:20 made with high-quality sea salt) - Garnish: orange twist Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with an orange twist. Hosted on Acast. See acast.com/privacy for more information.
	17 Aug 2023	Techniques: Bitters	01:04:28
Angostura. Peychaud's. Orange. Chances are, that might be the extent to which your cocktail bitters experience extends, and if that is the case, you're missing a trick. Because as today's guest explains, bitters are an essential cocktail seasoning and a requirement in every drink. That guest is Sother Teague, beverage director at New York's Amor y Amargo and Overthrow Hospitality; host of "The Speakeasy" podcast; and author of “I’m Just Here for the Drinks.” And today's show is an ode to this complex category of ingredients, and a one stop shop for everything you need to know about using them. Hosted on Acast. See acast.com/privacy for more information.

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