The Buildout

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The (Re)Gibson

Thu, 30 Oct 2025 09:30:00 GMT

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it’s become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts!

Sother Teague's Gibson Recipe

- 2 ½ ounces London Dry gin, such as Hayman's

- ½ ounce Dolin dry vermouth

- 1-2 bar spoons Rakkyo brine

- Garnish: 3 pickled rakkyos

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Strain into a frozen Nick & Nora or Coupe glass.

4. Garnish with 1-3 pickled and chilled rakkyos.

📧Get in touch: cocktailcollege@vinepair.com

🎧 Related episodes:

(7) The Gibson

(54) Dirty Martini

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- Sother: https://www.instagram.com/creativedrunk/

- Amor y Amargo: https://www.instagram.com/amoryamargo/

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The Corpse Reviver No. 1

Thu, 23 Oct 2025 09:30:00 GMT

Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn’s Pitts and Agi’s Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net. Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts!

Ben Hopkins' Corpse Reviver No. 1 Recipe

- 4 dashes Regans' orange bitters

- 1 ounce Method sweet vermouth

- 1 ounce Distillerie La Monnerie Calvados

- 1 ounce D'Ussé XO Cognac (or Hennessy VSOP)

- Garnish: grapefruit twist

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Double strain into a chilled Nick & Nora glass or brandy snifter.

4. Garnish with a grapefruit twist.

📧Get in touch: cocktailcollege@vinepair.com

🎧 Related episodes:

(48) Corpse Reviver No. 2

🍸Follow us:

- Ben: https://www.instagram.com/benhopkinsbenhopkins/

- Pitts: https://www.instagram.com/pitts_bk/

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Techniques: Solubility

Thu, 16 Oct 2025 09:30:00 GMT

Solubility sounds wonky, but it’s really the bartender’s key to moving flavor, color, texture, and aroma with purpose. In this Techniques episode, Eamon Rockey joins Cocktail College to turn it into a toolkit: choosing the right solvent (water, acid, alcohol, fat), when to use time/temperature/pressure (sous vide, vac machine, iSi whipper), and real-world cases (herbs, berry “consommé,” and chocolate) — plus how Rockey’s Botanical Liqueur embodies all of these ideas. Listen on to learn more — and don't forget to leave us a review wherever you get your podcasts!

📧Get in touch: cocktailcollege@vinepair.com

🎧 Related episodes:

(136) Techniques: Preservation

🍸Follow us:

- Eamon: https://www.instagram.com/eamonrockey/

- Rockey's Liqueur: https://www.instagram.com/rockeysliqueur/

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The Amaro Shakerato

Thu, 09 Oct 2025 09:30:00 GMT

Can a cocktail really be made from just one ingredient? The Amaro Shakerato says yes — and proves it in this episode. Robby Dow of Wilmington’s Bespoke joins Cocktail College to explore how amari check every classic cocktail box, and why shaking different expressions side by side can lead to wildly different — and delicious — results. Listen on (or read below) to discover Robby's Amaro Shakerato recipe — and don't forget to leave us a review wherever you get your podcasts!

Robby Dow's Amaro Shakerato Recipe

- 2 ounces Bràulio

Directions

1. Add Bràulio into a shaker tin with ice.

2. Shake until chilled with Kold Draft cubes — about 7 seconds.

3. Strain into the other side of the tin. Discard ice and reverse dry shake until you hear no more ice chips.

4. Strain into a frozen Nick & Nora or Coupe glass.

5. Rest for a moment before serving or drinking.

📧Get in touch: cocktailcollege@vinepair.com

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- Robby: https://www.instagram.com/thevodkaartist/

- Bespoke: https://www.instagram.com/bespoke.nc/

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The Air Mail

Thu, 02 Oct 2025 09:30:00 GMT

Born in the golden age of aviation, the Air Mail combines rum, lime, honey, and Champagne into a twinkling mix of glamour and effervescence. In this episode, Leanne Favre of Brooklyn’s Dolores joins Cocktail College to explore the drink’s Cuban roots, its place between the French 75 and Old Cuban, and how to reimagine it today. Listen on (or read below) to discover Leanne's Air Mail recipe — and don't forget to leave us a review wherever you get your podcasts!

Leanne Favre's Air Mail Recipe

- ¾ ounce honey syrup

- ¾ ounce fresh lime juice

- 1 ½ ounces Probitas rum

- 1 ½ ounces Champagne

- Garnish: lime twist

Directions

1. Add honey syrup, lime, and rum to a cocktail shaker with ice.

2. Shake until chilled and strain into a chilled Highball glass with Kold Draft ice.

3. Top with Champagne.

4. Express a lime twist and lean on the rim to garnish.

📧Get in touch: cocktailcollege@vinepair.com

🎧 Related episodes:

(16) French 75

(13) Daiquiri

🍸Follow us:

- Leanne: https://www.instagram.com/love_le/

- Dolores: https://www.instagram.com/dolores.bk/

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The Miami Vice

Thu, 25 Sep 2025 12:30:00 GMT

Half Piña Colada, half Strawberry Daiquiri, the Miami Vice is a frozen classic that became a symbol of resort culture and blender-fueled excess. Bold, colorful, and built for poolside drinking, it’s also a drink with surprising craft potential. Joining us to explore it is Miranda Midler, head bartender at NYC’s soon-to-open Oriana. Listen on (or read below) to discover Mirandas's Miami Vice recipe — and don't forget to leave us a review wherever you get your podcasts!

Miranda Midlers's Miami Vice Recipe

(Half Strawberry Daiquiri / Half Piña Colada)

Strawberry Daiquiri

Ingredients

- 2 ounces white rum, such as Denizen 5 year, Pa’lante Rum, or Bacardí

- 1 ounce fresh lime juice

- ¾ ounce simple syrup

- Handful frozen strawberries, straight from the freezer, pulverized to a puree

Directions

- Blend all ingredients with ice or add to a frozen drinks machine

Piña Colada

Ingredients

- 1 ounce Cruzan Black Strap rum

- 1 ounce Appleton Estate

- ½ ounce Rhum J.M. Agricole

- 2 ounces Coco Lopez

- 3 ounces pineapple juice, frozen to slushee consistency (Dole or fresh squeezed)

- ¾ ounce fresh lime juice

- 45 milliliters water (to dilute)

Directions

- Blend all ingredients with ice or add to a frozen drinks machine

Miami Vice Assembly

- Layer in a chilled Hurricane or Poco Grande glass, with Strawberry Daiquiri on the bottom and Piña Colada on top.

- Garnish with an umbrella, pineapple fronds, toasted coconut, Angostura bitters, or nothing.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Miranda: https://www.instagram.com/mirandamidler/

- Oriana: https://www.instagram.com/oriana.nyc/

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The Monte Carlo

Thu, 18 Sep 2025 09:30:00 GMT

The Monte Carlo feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Benedictine for sweetness. Under-ordered but beloved by bartenders, it’s a drink with depth, nuance, and history worth unpacking. Joining us to do just that is Alex Howard, Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Listen on (or read below) to discover Alex's Monte Carlo recipe — and don't forget to leave us a review wherever you get your podcasts!

Alex Howard's Monte Carlo Recipe

- 2-3 dashes Angostura bitters

- ½ ounce Benedictine

- 2 ounces Old Forester rye

- Garnish: lemon twist

Directions

1. Start with a big rock of ice in an Old Fashioned glass.

2. Add bitters, Benedictine, and rye.

3. Stir a few times to chill.

4. Garnish with lemon twist (optional discard).

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Alex: https://www.instagram.com/alxhow/

- Martha My Dear: https://www.instagram.com/marthas_nashville/

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Techniques: Rethinking Non-Alcoholic Cocktails

Thu, 11 Sep 2025 09:30:00 GMT

Once dismissed as “mocktails,” non-alcoholic cocktails are now among the most exciting frontiers in modern bartending. And at Kato in Los Angeles, Austin Hennelly is forging an exciting new path, rethinking NA wine and creating systems that ensure guests who don’t drink are never accidentally served alcohol. He joins Cocktail College to share his wealth of expertise on the category, through quick tips and advanced techniques. Listen on to learn more, and read below to discover one of his simplest recipes. Finally, don't forget to leave us a review wherever you get your podcasts!

- Non-alcoholic beer of choice

- ½ ounce lime juice

- ½ ounce non-alcoholic aperitif

Serve over ice with a lime wedge.

📧 Get in touch: cocktailcollege@vinepair.com

🎧 Related episodes:

(29) Techniques: Non-Alcoholic Cocktails

(181) Picon Bière

🍸 Follow us:

- Austin: https://www.instagram.com/afhennelly/

- Kato: https://www.instagram.com/katorestaurant/

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The Cameron's Kick

Thu, 04 Sep 2025 09:30:00 GMT

The Cameron’s Kick is one of the great curiosities of the cocktail canon: a split-base sour that brings Scotch and Irish whiskey together in the same glass. First published by Harry McElhone in the 1920s, it’s a classic with a nutty twist thanks to orgeat. Joining us to unpack its history and execution is Liam Weitz, head bartender at Brooklyn’s Deux Chats. Listen on (or read below) to discover Liam's Cameron’s Kick recipe — and don't forget to leave us a review wherever you get your podcasts!

Liam Weitz's Cameron’s Kick Recipe

- ¾ ounce fresh lemon juice

- ⅓ ounce (scant ½ ounce) orgeat, such as L’Orgeat Almond Liqueur

- ⅓ ounce (scant ½ ounce) simple syrup

- 1 ounce Scotch, such as Johnnie Walker Black

- 1 ounce Irish Whiskey, such as Bushmills Black Bush

- Garnish: lemon twist

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until chilled.

3. Double strain into a chilled Nick & Nora glass.

4. Express a lemon twist over the top then discard.

📧 Get in touch: cocktailcollege@vinepair.com

🎧 Related episodes:

(63) The Boulevardier

(88) The Vodka Y Soda

(163) The (Re)Boulevardier

🍸 Follow us:

- Liam: https://www.instagram.com/liamweitz/

- Deux Chats: https://www.instagram.com/deuxchatsbk/

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The Enzoni

Thu, 28 Aug 2025 09:30:00 GMT

In 2001, behind the bar at London’s Match Bar, Vincenzo Errico created the Enzoni — a twist on a gin sour that’s since become a modern classic. Soon after, he brought the drink with him to New York’s Milk & Honey, where it took its final shape under Sasha Petraske’s guidance. Today, he joins Cocktail College to share the full story behind his enduring creation. Listen on (or read below) to discover Vincenzo's Enzoni recipe — and don't forget to leave us a review wherever you get your podcasts!

Vincenzo Errico's Enzoni Recipe

- 2 ounces gin

- ½ ounce fresh lemon juice

- ½ ounce simple syrup

- ½ ounce Campari

- 6 white grapes

- Garnish: 3 grapes

Directions

1. Add all ingredients to a cocktail shaker.

2. Muddle, add ice, and shake until well chilled.

3. Strain into a chilled rocks glass with a large cube.

4. Garnish with 3 white grapes on a pick and an optional slice of orange.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Vincenzo: https://www.instagram.com/vinc.enzo.errico/

- L'Artefatto: https://www.instagram.com/lartefattococktailbar/

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Planter's Punch

Thu, 21 Aug 2025 13:00:00 GMT

Planter’s Punch is more than a recipe — it’s a rhyme, a debate, and a cornerstone of rum history. From “one of sour, two of sweet” to its place at Kingston’s Myrtle Bank Hotel, this punch has always been bigger than the sum of its parts. Guiding us through it all is Christian Favier of Charleston’s Seahorse, bartender and educator on the deep ties between rum, history, and culture. Listen on (or read below) to discover Christian's Planter's Punch recipe — and don't forget to leave us a review wherever you get your podcasts!

Christian's Planter's Punch Recipe

- ¾ ounce lime juice

- ¾ ounce cane syrup

- 1 ¾ ounces high quality rum, such as Hampden Estate, R.L. Seales 12 year, or Doorly’s XO

- 8 - 10 dashes Angostura bitters

- Garnish: mint sprig, grated nutmeg

Directions

1. Add al ingredients to a large glass with some crushed ice.

2. Swizzle to chill and top with more crushed ice.

3. Serve with a straw and garnish with a mint sprig and grated nutmeg.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Christian: https://www.instagram.com/christianjfavier/

- Seahorse: https://www.instagram.com/theseahorsechs/

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The Aviation

Thu, 14 Aug 2025 09:30:00 GMT

The Aviation: an early 20th-century classic, pale blue and delicately perfumed, with a reputation that still splits opinion. Gin, lemon, maraschino, and, crème de violette form its elegant frame. And joining us to explore its history and craft is Frank Caiafa, who returns for his third Cocktail College appearance armed with decades of bartending insight. Listen on (or read below) to discover Frank's Aviation recipe — and don't forget to leave us a review wherever you get your podcasts!

Frank Caiafa's Aviation Recipe

- 2 ounces London Dry gin, ideally 47 percent ABV

- ¾ ounce lemon juice

- ½ ounce Luxardo Maraschino Liqueur

- ¼ ounce Crème de Violette, such as Rothman & Winter

- Garnish: cherry, lemon twist, or orange twist

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until well chilled then fine strain into a chilled Nick & Nora glass.

3. Garnish with a cherry, lemon twist, or orange twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

Read: 10 Years After His Passing, Sasha Petraske Still Lives On

- Frank: https://www.instagram.com/handlebarsnyc/

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Episode 200 Special: 30+ Years of Craft Cocktail Culture

Thu, 07 Aug 2025 09:30:00 GMT

To mark a major milestone, we’re stepping outside our usual format to explore the evolution of cocktail culture over the last three decades — and the very reason this show is possible. Joining us are Mark Pascal and Francis Schott, better known as The Restaurant Guys, who operate New Brunswick's Stage Left Steak and Catherine Lombardi, and are credited with running the country’s longest-standing craft cocktail program. This conversation goes beyond bartending — it’s about ownership, staying power, and the people and places that helped shape modern drinking culture.

Listen: The Restaurant Guys Podcast

📧 Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- The Restaurant Guys: https://www.instagram.com/restaurantguyspodcast/

- Stage Left Steak: https://www.instagram.com/stagelefteats/

- Catherine Lombardi: https://www.instagram.com/catherinelombardirestaurant/

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Part 3: Mezcal’s Untold Past, Soaring Present, and Fragile Future

Thu, 31 Jul 2025 09:30:00 GMT

In the final chapter of our three-part mezcal documentary, we turn our focus to the present and future of the category. Visiting the progressive palenque Lalocura and speaking with its founder, Eduardo Ángeles Carreno, AKA Lalo, we explore how industrialization, monoculture, and loose regulations threaten mezcal’s roots. We also learn how traditional producers are fighting back — and what that means for your next bottle. With insight from Lalo, our travel companion Ivan Vazquez, and voices across Oaxaca, we ask: Can mezcal stay true to itself as it conquers the world? And where — if anywhere — do cocktails fit into that future?

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Ivan: https://www.instagram.com/ivan_vasquez_/

- Madre: https://www.instagram.com/madre_losangeles/

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Part 2: Mezcal’s Untold Past, Soaring Present, and Fragile Future

Thu, 24 Jul 2025 12:35:22 GMT

In Part 2 of our three-part mezcal documentary, we travel deeper into mezcal’s past, uncovering the ghosts that continue to haunt the spirit — from government crackdowns and corruption to secret hillside palenques and state-sanctioned Espadín monocultures. Joined by restaurateur Ivan Vazquez and legendary mezcaleros across Oaxaca, we explore how prohibition-era policies reshaped production, erased diversity, and left an indelible mark on the mezcal we drink today. This is a story of survival, adaptation, and the delicate balance between tradition and commerce.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Ivan: https://www.instagram.com/ivan_vasquez_/

- Madre: https://www.instagram.com/madre_losangeles/

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Part 1: Mezcal’s Untold Past, Soaring Present, and Fragile Future

Thu, 17 Jul 2025 09:30:00 GMT

In the first installment of our three-part mezcal documentary, we head deep into Oaxaca’s rugged Sierra Sur to trace the roots of this singular spirit. Alongside Los Angeles restaurateur Ivan Vazquez, we visit traditional palenques and meet the maestro mezcaleros working with wild agave, ancestral tools, and techniques at risk of disappearing. This is the story of mezcal before the boom — a spirit once made in secret, passed down through generations, and shaped by place, labor, and fire.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Ivan: https://www.instagram.com/ivan_vasquez_/

- Madre: https://www.instagram.com/madre_losangeles/

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Trailer: Mezcal’s Untold Past, Soaring Present, and Fragile Future

Thu, 10 Jul 2025 11:10:00 GMT

Coming July 17, we're sharing a special, three-part miniseries on the Cocktail College feed: Mezcal’s Untold Past, Soaring Present, and Fragile Future.

Together with LA-based restaurateur, Ivan Vazquez, we traveled down to Oaxaca, Mexico to meet with with several maestro mezcaleros, and to better understand what mezcal is all about. These small-scale, traditional producers represent generations of experience and keep mezcal's beating cultural heart alive. They showed us some time-tested techniques that give mezcal its signature character, told us of ancestral practices that are slowly being lost, and shared stories of a time — more recent than you would think — when mezcal production was demonized, criminalized, and even driven underground.

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The Division Bell (re-run)

Thu, 03 Jul 2025 09:30:00 GMT

With some very exciting mezcal programming coming up here soon on Cocktail College, today we're re-sharing an episode we recorded about an important modern classic with one of the early pioneers of mezcal cocktails: Phil Ward. 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).

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

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The Revolver

Thu, 26 Jun 2025 09:30:00 GMT

A bold, minimalist blend of bourbon, coffee liqueur, and orange bitters, The Revolver looks like a Manhattan, leans like an Old Fashioned, and tastes like neither. Created by Jon Santer in the early 2000's, it proved to be a slow burn at first but it's since gone on to become a heavyweight among modern classics, featured on menus around the world. Listen on to hear how it all unfolded from Jon Santer himself, including how a debate with jazz musicians would inspire the Revolver's name; how an act of resistance against the local cocktail movement of the time would influence its composition; and how a flaming orange coin tied everything together. Oh, and don't forget to like, subscribe, and leave us a review wherever you get your podcasts!

Jon Santer's Revolver Recipe

- 2 ounces Bulleit bourbon or rye

- ½ ounce Tia Maria coffee liqueur

- 4 dashes "Feegan's" orange bitters (2:1 blend of Regan's to Fee Brothers)

- Garnish: Orange coin

Directions

1. Add all ingredients to a mixing glass with ice and stir until well chilled.

2. Strain into a chilled Nick & Nora glass pulled straight from the freezer.

3. Flame an orange coin over the top using a match then discard.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Jon: https://www.instagram.com/mixfit4/

- Liq Pro: https://www.instagram.com/liq_pro/

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The Aperol Spritz

Thu, 19 Jun 2025 09:30:00 GMT

Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it’s not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we’re joined by Brynn Smith of LA’s Bar Next Door. Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe!

Brynn Smith's Aperol Spritz Recipe

- 1 ½ ounces Aperol

- 3 ounces Prosecco

- 1 ½ ounces club soda

- Garnish: orange slice

Directions

1. Build cocktail in a stemmed glass over Kold Draft ice.

2. Stir lightly with a straw or spoon.

3. Garnish with orange slice.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Brynn: https://www.instagram.com/bartendingpretty/

- Bar Next Door: https://www.instagram.com/barnextdoor_/

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Chilean Pisco Masterclass

Tue, 17 Jun 2025 12:55:00 GMT

Today we’re coming at you with another live episode, recorded in front of an intimate crowd of bartenders and producers, for a deep-dive into a very special category: Chilean Pisco. Joining us is Jopus Grevelink of the José Andrés Group, who arrived armed with a custom cocktail recipe designed to kick off your very own Chilean Pisco journey. Listen on (or read below) for Jopus' recipe — and don't forget to like, review, and subscribe!

Jopus Grevelink's Carminacha Recipe

- 1 ¼ ounces Chilean Pisco

- ¼ ounce Empirical Cilantro

- ¾ ounce pineapple/apple gum syrup

- ½ ounce fresh lemon juice

- ½ ounce Sudachi juice

- Garnish: Micro Dianthus Flower

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until well chilled.

3. Strain (double strain optional) over a large rock in a chilled Old Fashioned glass.

4. Garnish with micro Dianthus flower.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Jopus: https://www.instagram.com/jopuss/

- Nubeluz: https://www.instagram.com/nubeluzbyjose/

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The Gin Basil Smash

Thu, 12 Jun 2025 10:30:00 GMT

The Gin Basil Smash is an herbaceous, bright green game-changer, created by Hamburg’s Joerg Meyer in 2008. Equal parts photogenic and palate-pleasing, it’s one of those rare drinks that genuinely deserves the title "modern classic". Joining us today is Joerg Meyer himself, diving into the full origin story, teaching us how to perfect his drink, and how to adapt it for different gins. Listen on (or read below) for Joerg's Gin Basil Smash recipe — and don't forget to like, review, and subscribe!

Joerg Meyer's Gin Basil Smash Recipe

- 60 milliliters gin, such as Rutte Dutch Dry Gin

- 30 milliliters fresh lemon juice

- 20 milliliters Monin cane sugar liquid

- 10 - 15 grams sweet basil (including stems and leaves)

- Garnish: basil leaves/tops

Directions

1. Add basil to a cocktail shaker and muddle well.

2. Add liquid ingredients and ice.

3. Shake until well chilled.

4. Double strain using a cocktail shaker into a tumbler glass with ice.

5. Garnish with fresh basil.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Joerg: https://www.instagram.com/jrgmyr/

- Le Lion: https://www.instagram.com/barlelion/

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The Golden Glove

Thu, 05 Jun 2025 09:30:00 GMT

Built on a backbone of Jamaican rum, lime juice, Cointreau, and sugar, the Golden Glove first appeared on the menu at Havana’s El Floridita, crafted by none other than Constante Ribalaigua Vert, the bar’s legendary owner and blender-in-chief. Bringing it into the 21st Century for us today — albeit with a heavy dose of historical influence — is Pepper Stashek of New York’s dedicated Daiquiri destination, Bar Kabawa. Listen on (or read below) to discover Pepper's Golden Glove recipe — and don't forget to leave us a review wherever you get your podcasts!

Pepper Stashek's Golden Glove Recipe

- 2 ounces aged Jamaican rum, such as Appleton Signature

- 1 teaspoon Cointreau

- 1 tablespoon granulated white sugar

- ¾ ounce fresh lime juice (Key lime/Persian lime blend)

- ⅛ teaspoon Xanthan gum

- 142 grams pebble ice

- Garnish: orange twist

Directions

1. Add all ingredients to a blender (including ice).

2. Blend until smooth.

3. Pour into a 10 ounce chilled coupe glass and garnish with a large orange twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Pepper: https://www.instagram.com/pepperkathryn/

- Bar Kabawa: https://www.instagram.com/barkabawa/

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The Mexican Martini

Thu, 29 May 2025 09:00:00 GMT

Today we're going to explore a drink whose origins are only loosely Mexican — and which, even in today’s landscape of endless Martini riffs, doesn’t quite qualify as one. Naturally, that drink is called: The Mexican Martini. Joining us to do so is Mario Martinez, Dallas-based head mixologist for Travis Street Hospitality. Listen on (or read below) to discover Mario's Mexican Martini recipe — and don't forget to leave us a review wherever you get your podcasts!

Mario Martinez's Mexican Martini Recipe

- ¼ ounce agave nectar

- ¼ ounce fresh lime juice

- ¼ ounce orange juice

- ½ ounce olive brine

- ½ ounce orange liqueur, such as Jalisco 1562

- 1 ½ ounces reposado tequila, such as Tequila Ocho

- 1 dash Firewater tincture (sous vide blend of peppers and Everclear, strained)

Directions

1. Add all ingredients to a shaker with ice.

2. Shake until chilled and strain into a chilled Coupe glass with a Tajín rim.

3. Garnish with three olives.

📧Get in touch: cocktailcollege@vinepair.com

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The Pink Squirrel

Thu, 22 May 2025 12:15:00 GMT

The Pepto-hued Pink Squirrel might sound like something dreamed up for a milkshake menu, but it actually has a solid history. And while its name hints at a novelty act, this is part of a deeper tradition — a sweet, creamy, post-war style of cocktail that’s rich in both texture and nostalgia. But how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) taste good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To help us crack that nut, we’re joined by Liz Hitchcock, bar manager at Lullaby in NYC and mentor to many at Camp Runamok. Listen on (or read below) to discover Liz's Pink Squirrel recipe — and don't forget to leave us a review wherever you get your podcasts!

Liz Hitchcocks's Pink Squirrel Recipe

- 1 ounce White Crème de Cacao (Tempus Fugit)

- 1 ounce Crème de Noyaux (Tempus Fugit)

- 1 ounce heavy whipping cream

Directions

1. Add all ingredients to a shaker.

2. Whip shake with crushed ice and dirty dump into a chilled, footed rocks glass.

3. Top with more crushed ice and garnish with grated nutmeg and a straw.

📧Get in touch: cocktailcollege@vinepair.com

🥤Girl Cola: https://vinepair.com/articles/lullaby-girl-cola-carbonated-cocktail-innovation/

🍸Follow us:

- Liz: https://www.instagram.com/elizhitchcock/

- Lullaby: https://www.instagram.com/lullabynyc/

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The White Russian

Thu, 15 May 2025 09:30:00 GMT

Built on the bones of the Black Russian, the White Russian traditionally adds cream or milk to vodka and coffee liqueur, transforming a stiff nightcap into a plush, almost dessert-like indulgence. But what happens when you take that formula, approach it with intention, and give it the full craft cocktail treatment? Helping us answer that question and sharing stories about his bar's extremely popular iteration of this drink is Scott Kitsmiller, bar manager at Chicago’s Gus’ Sip and Dip. Listen on (or read below) to discover Scott's White Russian recipe — and don't forget to leave us a review wherever you get your podcasts!

Scott Kitsmiller's White Russian Recipe

Cream

(Whipped to a thick, creamy consistency in a Hamilton Beach Blender)

- 8 parts cream to 1 part rich simple syrup (2:1)

Black Russian Mix

(Batched and refrigerated)

- 1 ounce vodka, such as Ketel One

- 1 ounce coffee liqueur, such as Caffè Borghetti

- ½ ounce rich cold brew coffee

- ¼ ounce rich (2:1) simple syrup infused with Tahitian vanilla beans

Directions

1. Pour 4 ounces cream directly into double rocks glass over 3-4 cubes Kold Draft ice.

2. Pour 2 ¾ ounces of Black Russian mix slowly over the cream to layer.

3. Serve with a stirring stick.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Scott: https://www.instagram.com/portstainedeye/

- Gus' Sip & Dip: https://www.instagram.com/gus_sipanddip/

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The (Re)Old Fashioned (Live From the VinePair HQ)

Thu, 08 May 2025 09:30:00 GMT

In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York’s Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts!

Steve Schneider's Old Fashioned Recipe

- 2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon)

- 1 heaped bar spoon Demerara syrup (2:1)

- 3 dashes Angostura bitters

- Garnish: orange twist and brandied cherry

Directions

1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock.

2. Stir briefly until chilled and incorporates (much shorter stir for single large cube).

3. Express orange twist and place on ice and garnish with brandied cherry.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Steve: https://www.instagram.com/mightyschneidey/

- Sip & Guzzle: https://www.instagram.com/sipandguzzlenyc/

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The Diamondback

Thu, 01 May 2025 09:00:00 GMT

The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia’s Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe!

Patrick Jennings' Diamondback Recipe

- 1 ½ ounces Rittenhouse Rye

- ¾ ounce Green Chartreuse

- ¾ ounce Laird’s Bonded Apple Brandy

- Garnish: brandied cherry

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled and strain into a chilled coupe glass.

3. Garnish with brandied cherry.

📧Get in touch: cocktailcollege@vinepair.com

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Bourbon Deep-Dive With Wild Turkey

Tue, 29 Apr 2025 14:15:00 GMT

On this very special edition of Cocktail College, we’re shaking things up and departing from a specific drink or technique to turn our focus to an ingredient. And it’s not just any ingredient — it’s one of the foundational spirits of American drinks culture as well as the cannon of classic cocktails. That’s right, we’re embarking on a bourbon deep-dive with some of the biggest names in the business: the brand is Wild Turkey and our guest is third-generation Associate Master Blender, Bruce Russell. On a recent trip to Kentucky, we got to sit down with Bruce to talk about bourbon, brand building, family legacy, and how all of that distills down into better mixed drinks at the bar or in your home. We also got a very special first taste of a brand new expression in the brand’s line. Listen on to learn more — and don't forget to like, subscribe, and leave a review!

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Bruce: https://www.instagram.com/russellsryeguy/

- Wild Turkey: https://www.instagram.com/wildturkey/

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Remember the Maine

Thu, 24 Apr 2025 08:00:00 GMT

Inspired by the rallying cry for a war history has often forgotten, Remember the Maine is a drink that wears its patriotism on its sleeve, and its vermouth and cherry component with pride. At first glance, it reads like a Manhattan with flair: rye, sweet vermouth, cherry Heering, and a rinse of absinthe. But follow its trail and you’ll find a drink that likely evolved from another historical oddity. Helping us navigate its complicated history and composition is Joel Lee Kulp, owner and general manager of Brooklyn’s The Richardson. Listen on (or read below) to discover Joel's Remember the Maine recipe(s) — and don't forget to like, review, and subscribe.

Joel Lee Kulp's Remember the Maine Recipes

Directions follow recipes

Variation 1

- 1 ounce Dolin sweet vermouth

- ¼ ounce Cherry Heering

- 2 ounces Wild Turkey 101 Rye Whiskey

- Garnish: lemon twist

Variation 2

- ¾ ounce Dolin sweet vermouth

- ¼ ounce Cherry Heering

- 2 ounces Michter's Rye Whiskey

- ¼ ounce Pernod Pastis

- Garnish: lemon twist

Variation 3

- ¾ ounce Dolin sweet vermouth

- ¼ ounce Vicario Savage Cherry Liqueur

- 2 ounces Russell's Rye Whiskey

- Garnish: Absinthe spritz (on serving glass)

Directions

For all three variations

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled and strain into a cocktail/coupe glass.

3. Add garnish if recipe calls for it.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Joel: https://www.instagram.com/jay_roseh/

- The Richardson: https://www.instagram.com/therichardsonnyc/

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The Tom Collins

Thu, 17 Apr 2025 09:30:00 GMT

To be sure, the Tom Collins is a little boring on paper, but beyond its simplicity lies one of the great origin stories in cocktail history — complete with fake names, old-time pranks, and a debate over whether “Tom” was even the right guy in the first place. It’s a highball in structure, a sour in spirit, and still one of the most enduring templates ever poured over ice. But where did the Tom Collins actually come from? And how can something so classic still surprise and impress us all these years later? Here to discuss all of that and more is Allison Everitt, a Detroit-based bartender and founder of Fast Friends, a pop-up celebrating industry-led hospitality. Listen on (or read below) to discover Allison's Tom Collins recipe — and don't forget to like, review, and subscribe.

Learn more about VinePair's Best New Bartender competition here!

Allison Everitt's Tom Collins Cocktail Recipe

Ingredients

- 2 ounces Old Tom Gin

- ½ ounce simple syrup (1:1)

- ¾ ounce fresh lemon juice

- Garnish: lemon twist

Directions

1. Add all ingredients to a shaker tin with ice.

2. Shake until chilled and strain into a Collins glass.

3. Fill with ice and top with soda water.

4. Garnish with lemon twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Allison: https://www.instagram.com/shindigging/

- Meadowlark: https://www.instagram.com/fastfriends__/

Learn more about VinePair's Best New Bartender competition here!

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The East India Cocktail

Thu, 10 Apr 2025 09:30:00 GMT

First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality. Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe.

Learn more about VinePair's Best New Bartender competition here!

Abe Vucekovich's East India Cocktail Recipe

Ingredients

- 2-3 dashes Angostura Bitters

- 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof)

- ¼ ounce Luxardo Maraschino Liqueur

- ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao

- 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy

- Garnish: pineapple wedge and skewered cherry

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until chilled and strain into a rocks glass over a large cube of ice.

3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

📖 The Secret to Flavorful Booze-Free Cocktails? NA Beer

- Abe: https://www.instagram.com/abevuc/

- Meadowlark: https://www.instagram.com/meadowlarkchicago/

Learn more about VinePair's Best New Bartender competition here!

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Picon Bière

Thu, 03 Apr 2025 09:30:00 GMT

French soldier Gaétan Picon crafted his namesake liqueur — an intensely bitter, herbal, and orange-forward spirit meant to fight off fevers — in the 1830s. Back home, locals soon discovered that a dash of Amer Picon in their beer transformed an ordinary pint into something extraordinary. And so the Picon Bière was born. Joining us to explore it today is Jay Zimmerman, long-time bar owner and bartender at Bar Ba'sik, which sadly recently closed, and sales manager at Good Time Brewing Co. Listen on (or read below) to discover Jay's Picon Bière recipe — and don't forget to like, review, and subscribe!

Jay Zimmerman's Picon Bière Recipe

Ingredients

- 1 ounce Amer Picon or alternative, such as Braulio or the Pathfinder

- 6 ounces beer, such as Kronenbourg, Witbier, or Good Time IPA Non-Alcoholic

Directions

1. Build in a 10 ounce Highball glass.

2. Serve as cold as possible without ice.

📧 Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Jay: https://www.instagram.com/jay_max_zim/

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The (Re)Mojito

Thu, 27 Mar 2025 09:30:00 GMT

Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito, a humble mix of rum, mint, lime, sugar, and soda water. But don’t be fooled — beneath the easygoing exterior lies a rich history, deep cultural significance, and surprising amount of craft and technique to perfect it. Joining us to explore it today is Maestro Cantinero and founder of Miami's Café La Trova, Julio Cabrera. Listen on (or read below) to discover Julio's Mojito recipe — and don't forget to like, review, and subscribe!

Julio Cabrera's Mojito Recipe

Ingredients

- ½ tablespoon (10-12g) granulated white cane sugar

- ¾ ounce fresh lime juice

- 6-10 mint leaves

- 2 ounces white rum, such as Bacardi Superior, Flor de Caña 4 Year, Don Q, Banks 5, Bounty etc.

- Garnish: mint sprig and one dash of Angostura bitters

Directions

1. Add sugar and lime to a highball glass (8 or 10 ounce) and stir to create a paste.

2. Add mint leaves and muddle gently, without breaking leaves.

3. Fill glass with cube ice and add rum.

4. Top with soda water and garnish with mint sprig and bitters.

5. Serve with long stirrer or spoon (no straw).

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Julio: https://www.instagram.com/juliopapadoble/

- Café La Trova: https://www.instagram.com/cafelatrovamiami/

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The Rusty Nail

Thu, 20 Mar 2025 12:34:35 GMT

The Rusty Nail is basically just Scotch and Drambuie, stirred over ice — no citrus, no dilution debates, no garnish wars. And yet, this two-ingredient classic has a history as layered as the whisky it’s built on. Here to explore it with us is Jordan Valls, bar manager at Palomar in Portland, Oregon. Listen on (or read below) to discover Jordan's Rusty Nail recipe — and don't forget to like, review, and subscribe!

Jordan Valls' Rusty Nail Recipe

Ingredients

- ¼ ounce Drambuie

- ½ ounce papaya cordial

- ½ ounce Cutty Sark Prohibition

- 1 ½ ounce Johnnie Walker Red Label

- 4 dashes Angostura cocoa bitters

- Garnish: orange coin

Directions

1. Add all of the ingredients to a mixing glass with ice.

2. Stir to combine and strain into a rocks glass over a large cube of ice.

3. Garnish with an orange coin.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Jordan: https://www.instagram.com/creatine_daiquiri/

- Palomar: https://www.instagram.com/palomarpdx/

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The Hotel Nacional

Thu, 13 Mar 2025 09:30:00 GMT

Named after the iconic Hotel Nacional de Cuba, today's tropical Daiquiri riff combines rum, pineapple, apricot liqueur, lime, and sugar, serving a perfect balance of elegance and escapism. Beyond its postcard-perfect vibes, the Hotel Nacional carries some serious history. Here to explain it all is SC Baker, bar lead at Epiphany in Louisville, Kentucky. Listen on (or read below) to discover Baker's Hotel Nacional recipe — and don't forget to like, review, and subscribe!

SC Baker's Hotel Nacional Recipe

Ingredients

- 1 ½ ounces lightly aged rum, such as Misguided spirits Red Sky, Hamilton 87 White ‘Stache, Real McCoy 3 year

- ½ ounce apricot liqueur, such as Rothman & Winter Orchard Apricot

- ¼ ounce rich simple syrup (2:1 white sugar to water)

- 1 ounce pineapple juice

- ½ ounce lime juice (freshly squeezed or Superjuice)

- Garnish: dried apricot on a cocktail pick (optional)

Directions

1. Add all of the ingredients to a cocktail shaker with ice.

2. Shake until chilled and strain into a chilled cocktail glass.

3. Serve as is or garnish with a dried apricot on a cocktail pick.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Baker: https://www.instagram.com/thecuckoochanel/

- Epiphany: https://www.instagram.com/epiphany_ky/

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The Southside

Thu, 06 Mar 2025 10:30:00 GMT

The Southside is a cocktail with a split personality — part speakeasy classic, part country club staple, and depending on who you ask, a drink with roots in gangsters or golf courses. It’s a simple mix of gin, citrus, mint, and sugar, but behind that refreshing exterior lies a surprisingly tangled history. Here to unpack it all is Ryan Garrison, head bartender at Brooklyn’s Bitter Monk, a lead bartender at New York’s Sugar Monk, and the distillery manager for Atheras Spirits. Listen on (or read below) to discover Ryan's Southside recipe — and don't forget to like, review, and subscribe!

Ryan Garrison's Southside Recipe

Ingredients

- ½ ounce simple syrup

- ½ ounce freshly squeezed lemon juice

- 2 ounces London Dry Gin, such as Ford's

- 5-6 mint leaves

- Garnish: attractive mint sprig or simple mint leaf

Directions

1. Slap chilled Nick & Nora glass with mint leaves then add to a cocktail shaker with the rest of the ingredients and ice.

2. Lightly shake until chilled then double strain into one side of the shaker.

3. Add a splash of soda water and pour into chilled, prepared Nick & Nora.

4. Garnish with mint sprig or single mint leaf.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Ryan: https://www.instagram.com/bartender_garrison/

- Bitter Monk: https://www.instagram.com/bittermonkbrooklyn/

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Techniques: Savory Cocktails

Thu, 27 Feb 2025 10:30:00 GMT

Food-inspired cocktails, ingredient-driven drinks, and cutting-edge techniques: These are some of the key tenets of one of the hottest trends in mixology right now and the topic of today's show. It's savory cocktails, and our guest is David Muhs, head bartender at Brooklyn’s Sama Street, and head bartender and partner at New York’s Monkey Thief. Listen on (or read below) to learn how David brings all these components together in one (of many) delicious recipes — and don't forget to like, review, and subscribe!

David Muhs' Major Tom Recipe

Ingredients

- 1 ounce London Dry Gin

- 1 ounce Mizu Lemongrass Shochu

- 6 dashes chili tincture (about 3:1 by weight, Florida Orange Blossom or Acacia)

- 1 barspoon ginger syrup (2:1)

- ½ ounce lemongrass syrup (20 grams fresh lemongrass into 1:1 simple syrup, boiled, seeped, and strained)

- ½ ounce CoCo Lopez

- 1 ounce fresh lime juice

- 1 pickled fish sauce cherry tomato with 1 barspoon pickling liquid (cherry/grape tomatoes pickled with 2 parts rice wine vinegar, 1 part fish sauce, a couple garlic cloves, and Thai chilis, some Cubeb or black peppercorns. 24-hour pickle)

- Garnish: lime leaf and atomized lime leaf tincture

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until chilled and strain into a rocks or ceramic glass over one large cube of ice.

3. Garnish with a lime leaf and atomized lime leaf tincture.

📧 Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

📖 Techniques! Extracts and Essences With Garret Richard

- David: https://www.instagram.com/muhsman/

- Monkey Thief: https://www.instagram.com/monkeythiefbar/

- Sama Street: https://www.instagram.com/samastreetbk/

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The (Re)Missionary's Downfall

Thu, 20 Feb 2025 10:30:00 GMT

Few tiki and tropical drinks are as light, herbal, and dangerously sessionable as the Missionary’s Downfall. Created by Don the Beachcomber in the 1930s, it’s one of the genre’s earlier recipes and one of the first cocktails to embrace the power of the blender. And it is the blender itself — and proper blending technique — that will primarily be in our crosshairs on today’s episode. Here to lead us on that exploration is returning guest, VinePair Next Wave Awards Bartender of the Year (2024), and Chief Cocktail Officer at Brooklyn's Sunken Harbor Club, Garret Richard. Listen on (or read below) to discover Garret's Missionary's Downfall recipe — and don't forget to like, review, and subscribe!

Garret Richard's Missionary's Downfall Recipe

Ingredients

- 5 drops saline solution

- ½ ounce acid-adjusted pineapple juice* or lime juice

- ½ ounce rich honey syrup (about 3:1 by weight, Florida Orange Blossom or Acacia)

- ½ ounce peach liqueur, such as Giffard Crème de Pêche de Vigne (from freezer)

- ½ ounce RinQuinQuin Peach Aperitif (from freezer)

- 1 ounce white rum, such as Probitas or Havana 3-Year (from freezer)

- 60 grams chopped pineapple chunks (frozen for a day, then taken out of freezer to defrost, and strained)

- 12-13 fresh mint leaves

- 1 ½ cups (170 grams) crushed ice

- ¼ teaspoon Xantham gum

- Garnish: pineapple wedge and mint sprigs

Directions

1. Add all ingredients sans ice to a blender and flash blend until fully incorporated (blend for as short a time as possible to achieve this).

2. Add ice and blend until chilled and fully incorporated (again, the shorter the better here).

3. Serve in a chilled Pearl Diver (or 10 ounce) glass with a spent lime in the bottom, and garnish with mint and pineapple wedge.

*Acid Adjusted Pineapple Juice Recipe

Ingredients

- 3.2 grams citric acid

- 2.0 grams malic acid

- 100 milliliters fresh pineapple juice (strained)

📧 Get in touch: cocktailcollege@vinepair.com

🏆 Garret's Next Wave Awards 2024 profile

🍍 Tropical Standard

🍸Follow us:

- Garret: https://www.instagram.com/garretjrichard/

- Sunken Harbor Club: https://www.instagram.com/sunkenharborclubnyc/

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The Tequila Sunrise

Thu, 13 Feb 2025 10:30:00 GMT

It’s sweet, it’s colorful, and it’s got a history wilder than a Rolling Stones tour bus — it’s the Tequila Sunrise. And while it might look like a poolside guilty pleasure, behind the gradient glow lies a story of rock ‘n’ roll excess, reinvention, and one major identity crisis. Here to explore this storied creation's history is Nikolas Vagenas, bartender and co-owner at Brooklyn's Mr. Melo. Listen on (or read below) to discover Nikolas' Tequila Sunrise recipe — and don't forget to like, review, and subscribe!

Nikolas Vagenas' Tequila Sunrise Recipe

Ingredients

- ½ ounce agave/grenadine mix (1 part water, 1 part agave syrup, 1 part pomegranate molasses)

- ½ ounce Luxardo cherry syrup (diluted slightly)

- 2 ounces blanco tequila

- ¾ ounce acid-adjusted orange juice*

- 2 dashes orange bitters

- Splash of soda

- Garnish: orange slice and Luxardo cherry

Directions

1. Build all ingredients in a chilled highball glass in the order listed.

2. Add ice and garnish with an orange slice and Luxardo cherry.

3. Serve, directing guest to stir before drinking.

*Acid Adjusted Orange Juice Recipe

Ingredients

- 34g citric acid

- 22g malic acid

- 2g tartaric acid

- Pinch of salt

- 1 quart freshly squeezed orange juice

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Nikolas: https://www.instagram.com/nikpicks/

- Mr. Melo: https://www.instagram.com/mr.melobar/

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The Death in the Afternoon

Thu, 06 Feb 2025 13:05:00 GMT

Fine French sparkling wine meets absinthe in the two-ingredient Death in the Afternoon, a cocktail created by Ernest Hemingway and named after his 1932 non-fiction work of the same name. Joining us to give this simple concoction the Cocktail College treatment is Kassidy Scholl, beverage director at New York's Ask for Janice. Listen on (or read below) to discover Kassidy's Death in the Afternoon recipe — and don't forget to like, review, and subscribe!

Kassidy Scholl's Death in the Afternoon Recipe

Ingredients

- 2 ounces absinthe

- 4 ounces Champagne

- Garnish: lemon or orange twist

Directions

1. Add chilled absinthe to a chilled Champagne flute.

2. Slowly add chilled Champagne.

3. Express a lemon or orange twist to garnish then discard.

Kassidy Scholl's Death in Havana Recipe

Ingredients

- ¾ ounce absinthe

- ¾ ounce white rum

- 1 teaspoon Maraschino liqueur

- 1 teaspoon velvet falernum

- Champagne

Directions

1. Add chilled absinthe, white rum, Maraschino liqueur, and velvet falernum to a chilled Champagne flute.

2. Top with chilled Champagne.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Kassidy: https://www.instagram.com/definitelynotkassidy/

- Ask for Janice: https://www.instagram.com/askforjanice.nyc/

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The Fourth Regiment

Thu, 30 Jan 2025 13:26:34 GMT

Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!

Chris Lemperle's Fourth Regiment Recipe

Ingredients

- 1 ½ ounces rye whiskey, such as Rittenhouse

- 1 ½ ounces sweet vermouth, such as Carpano Antica

- 2 dashes Peychaud's bitters

- 2 dashes orange bitters

- 2 dashes celery bitters

- Garnish: lemon twist

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.

Chris Lemperle's Cavalier Recipe

Ingredients

- 1 ½ ounces rye whiskey, such as Rittenhouse

- ½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge

- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year

- 1 ½ ounces sweet vermouth, such as Carpano Antica

- ½ teaspoon cane syrup

- 2 dashes Peychaud's bitters

- 2 dashes orange bitters

- 2 dashes celery bitters

- Garnish: lemon twist

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Chris: https://www.instagram.com/chrislemperle/

- Crane Club: https://www.instagram.com/craneclubrestaurant/

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The Singapore Sling

Thu, 23 Jan 2025 12:50:00 GMT

When considering what makes a cocktail notable or even iconic, the Singapore Sling has a lot going for it. There’s the more than 100 years of history and indelible ties to a nation as well as a historic hotel bar in that nation. It has its own glass, a catchy name, and a memorable big-screen appearance in at least one major film. Here to explore this tropical icon with us at Cocktail College is Steve Schneider, partner, bar manager, and head bartender at New York’s Sip & Guzzle. Listen on (or read below) to discover Steve's Singapore Sling recipe — and don't forget to like, review, and subscribe!

Steve Schneider's Singapore Sling Recipe (courtesy of the Long Bar at the Raffles Hotel)

Ingredients

- 30 milliliters London Dry Gin

- 10 milliliters Bénédictine (D.O.M)

- 10 milliliters Cherry Liqueur (Luxardo Sangue Morlacco)

- 10 milliliters Orange Curaçao (Pierre Ferrand Dry Curaçao)

- 10 milliliters Crawley’s Raffles Grenadine

- 2 dashes Scrappy’s Plantation Raffles Bitters

- 60 milliliters fresh pineapple juice

- 15 milliliters fresh lime juice

- Garnish: Luxardo cherry and a slice of pineapple

Directions

1. Add all ingredients to a cocktail shaker with a little ice.

2. Shake until well chilled and strain into a Singapore Sling glass.

3. Top with fresh ice and garnish with Luxardo cherry and pineapple slice.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Steve: https://www.instagram.com/mightyschneidey/

- Sip & Guzzle: https://www.instagram.com/sipandguzzlenyc/

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The Mexican Firing Squad

Thu, 16 Jan 2025 10:30:00 GMT

The Mexican Firing Squad is a bonafide tequila-based classic with almost 100 years' history — despite what its '70s-disco-era-sounding name suggests. As James O'Donnell, bar manager at Fives Bar in New Orleans, puts it, the MFS is a great recommendation for those looking to riff on the Spicy Margarita. But it's also so much more than that. Listen on (or read below) to discover James' Mexican Firing Squad recipe — and don't forget to like, review, and subscribe!

James O'Donnell's Mexican Firing Squad Recipe

Ingredients

- 4-5 dashes Angostura bitters

- ¾ ounce fresh lime juice

- ¾ ounce Hibiscus grenadine (1:1 Pom juice to sugar + 5-7 grams dried hibiscus per quart)

- 2 dashes Árbol Chile tincture (Blanco tequila and Chile de árbol)

- 2 ounces reposado tequila, such as Patrón

- Garnish: dehydrated lime wheel

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Hard shake until well chilled and strain into a Rocks glass filled with cubed ice.

3. Garnish with a dehydrated lime wheel.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- James: https://www.instagram.com/bitternothing/

- Fives Bar: https://www.instagram.com/fives.bar/

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The Lychee Martini

Thu, 09 Jan 2025 10:30:35 GMT

You might question why we're focusing on the Lychee Martini today, based upon its reputation for being overly sweet, garishly garnished, and a “Martini” by virtue of its serving vessel only. But this drink is not a lost cause, nor should it be confined to the annals of history, along with the likes of the Appletini — not when it’s in the hands of some of the finest pros in the hospitality industry. One such individual is Bryan Schneider, beverage director at New York’s recently opened Twin Tails and creator of the restaurant’s Salted Lychee Martini. Listen on (or read below) to discover Bryan's classic and updated Lychee Martini recipes — and don't forget to like, review, and subscribe!

Bryan Schneider's Salted Lychee Martini Recipe

Ingredients

- 3 ounces vodka

- 2 tsp St. Germain

- 1 ounce Lychee syrup (Chaokoh brand)

- ½ tsp olive brine

- 1 gram citric acid

- 1 gram salt

- 1 Makrut lime leaf for shaking

- Garnish: Double Makrut leaf

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until well chilled and strain into a coupe.

3. Garnish with a fresh, double Makrut lime leaf.

Bryan Schneider's Classic Lychee Martini Recipe

Ingredients

- 3 ounces vodka

- 1 ounce Lychee syrup (Chaokoh brand)

- ¼ ounce fresh lemon or lime juice

- 1 canned Lychee (Chaokoh brand)

- Garnish: 1 canned Lychee (Chaokoh brand)

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until well chilled and strain into a coupe.

3. Garnish with canned Lychee on a pick.

📧Get in touch: cocktailcollege@vinepair.com

🍚OKA Brand rice-based vodka: read the review here

🏆VinePair's 50 Best Spirits of 2024

🍸Follow us:

- Bryan Schneider: https://www.instagram.com/b.barman/

- Twin Tails: https://www.instagram.com/twintails_nyc/

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Techniques: Non-Alcoholic Cocktails (re-run)

Thu, 02 Jan 2025 14:20:00 GMT

Whether you're partaking in Dry January, looking to dip a toe into the realm of Zebra Striping, or simply want to learn how to craft better non-alcoholic cocktails from one of the best in the business, this conversation with Derek Brown has you covered. Derek has devoted the most recent chapter of his career to NA drinks, is the author of the book Mindful Mixology and the substack Positive Damage, and host of the Mindful Drinking podcast. Listen on to learn his unique approach to NA drinks — and don't forget to subscribe!

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Derek: https://www.instagram.com/positivedamageinc/

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Eggnog

Thu, 19 Dec 2024 10:30:00 GMT

Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron’s batched Eggnog recipe — and don’t forget to like, review, and subscribe!

Aaron Goldfarb’s Eggnog Recipe (serves 12)

Ingredients

- 12 eggs, separated

- 1 cup demerara sugar

- 3-4 cups milk

- 1 16-ounce carton heavy cream

- 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum

- Garnish: nutmeg

Directions

1. Beat egg whites to a soft peak and set aside.

2. Separately, mix egg yolks and sugar until sugar is dissolved.

3. Add cream and milk until thoroughly combined.

4. Carefully fold in egg whites then add alcohol.

5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve.

6. Garnish with freshly grated nutmeg.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Aaron: https://www.instagram.com/aarongoldfarb/

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The Moscow Mule

Thu, 12 Dec 2024 15:03:50 GMT

The Moscow Mule is arguably the ultimate workhorse cocktail. Equally at home in high-class bars as well as neighborhood dives, it’s a fantastic candidate for some high-brow hacks, should you be so inclined. We here at Cocktail College are so inclined, so we enlisted the help of Evan Hawkins, co-owner and beverage director of Romeo’s, in New York's East Village. Listen on (or read below) to learn Evan's Moscow Mule recipe — and don't forget to like, review, and subscribe!

Evan Hawkins' Moscow Mule Recipe Recipe

Ingredients

- 1 ½ ounces vodka

- ½ ounce fresh lime juice

- 1 ¼ ounces ginger syrup (Liquid Alchemist / Cheeky)

- Ginger beer

- Angostura Bitters

- Garnish: mint

Directions

1. Add vodka, lime, and ginger syrup to a shaker with two Kold Draft cubes.

2. Whip shake until well chilled and strain into a tall glass.

3. Top with ginger beer, crushed ice, Angostura Bitters, and mint.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Evan Hawkins: https://www.instagram.com/evanhawkins/

- Romeos: https://www.instagram.com/romeosnyc/

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The Mimosa

Thu, 05 Dec 2024 12:50:00 GMT

A simple but delightful brunch staple, the Mimosa has a surprisingly specific history for a mix of orange juice and sparkling wine. Today we're joined by Matt Chavez, bar manager at New York's COQODAQ, to discuss the dynamic duo. Listen on (or read below) to learn Matt's Mimosa recipe — and don't forget to like, review, and subscribe!

Matt Chavez's Mimosa Recipe

Ingredients

- 1 ounce freshly squeezed orange juice

- Blanc de Blancs Champagne, such as Pierre Peters

Directions

1. Add orange juice to a flute glass.

2. Top with Champagne.

3. Serve without garnish next to a cup of black coffee.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- "Over and a bounce" reel

- Matt: https://www.instagram.com/regular_matt_chavez/

- COQODAQ: https://www.instagram.com/coqodaq/

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Techniques: Bitters (re-run)

Thu, 21 Nov 2024 10:19:13 GMT

Spirit, sugar, water, bitters — in whatever order you like. Regular Cocktail College listeners will be very familiar with that catch-all description that defines the cocktail. And indeed, we spend a lot of time here exploring those first two, if not three, ingredients. But bitters? Perhaps not as much as we should. Which is why we’re digging out one of the crown jewels from the Cocktail College vaults and revisiting our conversation on everything you need to know about deploying bitters in drinks with none other than Sother Teague.

📧Get in touch: cocktailcollege@vinepair.com

🔗Links:

- General Store by Amor y Amargo

🍸Follow us:

- Sother Teague: https://www.instagram.com/creativedrunk/

- Amor y Amargo: https://www.instagram.com/amoryamargo/

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The (Re)Boulevardier

Thu, 14 Nov 2024 10:30:01 GMT

It's been almost two years since we first explored the timeless mix of Campari, American whiskey, and sweet vermouth, so now felt like an opportune moment to revisit — and reconsider — the Boulevardier. Joining us to do so is jet-setting Japan-based bartender Holly Graham, founder of Tokyo Confidential, which opened in late 2023. Listen on (or read below) to learn Holly's Boulevardier recipe — and don't forget to like, review, and subscribe!

Holly Graham's Boulevardier Recipe

Ingredients

- 45 milliliters rye whiskey, such as Woodford Reserve

- 22.5 milliliters Scarlet Bitter Liqueur (or split base Campari and Aperol)

- 22.5 milliliters Mancino sweet vermouth

- Garnish: orange coin

Directions

1. Add all ingredients to a Kimura rocks glass with one large cube.

2. Stir until well chilled.

3. Garnish with orange coin.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Holly Graham: https://www.instagram.com/hollygrahamdrinks/

- Tokyo Confidential: https://www.instagram.com/tokyoconfidentialbar/

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A Spirited Deep Dive on Vodka

Tue, 12 Nov 2024 15:05:00 GMT

We're shifting our gaze from individual cocktails momentarily to explore a single ingredient. More specifically, one of the world's most popular spirits: vodka. Joining us to do so is Dennis Tamse, the Global Relationships Director for the Nolet Distillery. This being Cocktail College, there will also be some Martini discussion, including Dennis' preferred Vodka Martini recipe, which is also listed below.

Dennis Tamse's Vodka Martini Recipe

Ingredients

- 50 milliliters Ketel One vodka

- 20 milliliters dry vermouth

- Garnish: lemon twist and olive

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Strain into a chilled Nick & Nora or coupe glass.

4. Garnish with a small lemon twist and a chilled olive.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Ketel One: https://www.instagram.com/ketelone/

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The Painkiller

Thu, 07 Nov 2024 10:30:33 GMT

The Painkiller carries unusual baggage for a tropical drink created in paradise. Those issues stem from contested origin stories — something we encounter quite frequently here at Cocktail College — and intellectual property wrangles (not quite so common). Joining us to explore all of that, and just generally wax lyrical about the Painkiller, is Daniel O'Grady, general manager at NYC's Lullaby. Listen on (or read below) to learn Daniel's "riff" on the Painkiller — and don't forget to like, review, and subscribe!

Daniel O'Grady's "riff" on The Painkiller

Ingredients

- ¾ ounce fresh orange juice (acid adjusted with 1% lactic acid)

- 3 ½ ounces fresh pineapple juice

- 1 ½ ounces cream of coconut blend (3:2 Coco Lopez:coconut milk)

- 1 barspoon Hamilton 151

- ¼ ounce (scant) Cruzan Black Strap

- ¾ ounce El Dorado 15 Year

- 1 ounce Smith & Cross

- Garnish: freshly grated nutmeg

Directions

1. Add all ingredients (sans garnish) to a cocktail shaker with Kold Draft ice.

2. Shake until well chilled.

3. Strain into a chilled Collins glass filled 70 percent with crushed ice.

4. Garnish with lots of freshly grated nutmeg and serve with a straw.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Daniel O'Grady: https://www.instagram.com/danielogrady97/

- Lullaby NYC: https://www.instagram.com/lullabynyc/

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The Brown Derby

Thu, 31 Oct 2024 11:51:00 GMT

We're making a temporary pivot to being a grapefruit podcast today, all in the pursuit of perfecting the bourbon-based Brown Derby cocktail. Joining us to deliver this historical citrus masterclass is Eben Klemm, a longtime hospitality pro who currently works as VP of Beverage and Service for Left Lane Hospitality. Listen on (or read below) to learn Eben's Brown Derby recipe — and don't forget to like, review, and subscribe!

Eben Klemm's Brown Derby Recipe

Ingredients

- 1 ½ ounces bourbon

- ¾ ounce honey syrup (2:1)

- ¾ ounce fresh yellow grapefruit juice (strained)

- 1 drop Echinacea extract

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until well chilled.

3. Single strain into a chilled martini glass.

4. Garnish with grapefruit twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Saint Bibiana: https://www.instagram.com/saintbibiana/

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The Angostura Sour

Thu, 24 Oct 2024 10:28:51 GMT

Despite having such a simple formula — it's a sour made using aromatic bitters as the base spirit — the Angostura Sour is a much more modern creation than you might expect, though it does enjoy something of a rich historical lineage. Joining us to explore that drink today is KJ Williams, a veteran bartender who these days works at New York's Long Island Bar. Listen on (or read below) to learn KJ's Angostura Sour recipe — and don't forget to like, review, and subscribe!

KJ Williams' Angostura Sour Recipe

Ingredients

- 1 ounce grenadine

- ¾ ounce fresh lime juice

- 1 ½ ounces Angostura Bitters

- ¼ ounce fresh egg white

Directions

1. Add all ingredients to a cocktail shaker with no ice.

2. Whip dry shake for 10-12 seconds.

3. Add Kold Draft cubes and vigorously shake until chilled.

4. Double strain into a chilled Coupe glass.

📚 Charle's H Baker's Gentleman's Companion

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- KJ: https://www.instagram.com/theonlykj/

- Long Island Bar: https://www.instagram.com/longislandbar/

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Techniques: Building Faster Rounds

Thu, 17 Oct 2024 10:26:17 GMT

Our "Techniques" episodes often focus on processes and drinks that require expensive equipment and esoteric ingredients. But today we’re returning to the fundamentals of bartending to answer a seemingly simple question: How do you build faster rounds and, in turn, put out better drinks? Joining us to answer that question is an expert on t: Haley Traub, the general manager of Attaboy and Good Guy's in New York’s Lower East Side.

📖Read the article: Building Faster Rounds — and Better Drinks — With Attaboy’s Haley Traub

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Haley: https://www.instagram.com/hetraub/

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The Between the Sheets

Thu, 10 Oct 2024 09:31:53 GMT

A quasi-Sidecar riff with a triple threat of base spirits, today's subject is the Between the Sheets, a 1930's creation that all too often flies under the the radar. Whether you're looking for a beginner's rum drink or a sneakily boozy, shaken concoction, Ricky Ramirez from Milwaukee's The Mothership has you covered in this edition of Cocktail College. Listen on (or read below) to learn Ricky's Between the Sheets recipe — and don't forget to like, review, and subscribe!

Ricky Ramirez's Between the Sheets Recipe

Ingredients

- ½ ounce fresh lemon juice

- 1 ounce Cognac, such as Hine "H"

- 1 ounce Brovo Orange Curaçao

- 1 ounce Planteray 3 Star rum (or JM Rhum Agricole Blanco, Scarlet Ibis Trinidad Aged, or El Dorado 12)

- Garnish: orange twist

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until chilled and double strain into a Bodega glass.

3. Garnish with an orange twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- The Mothership: https://www.instagram.com/themothershipmke/

- Ricky: https://www.instagram.com/ickyrickyricky/

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The Blood and Sand

Thu, 03 Oct 2024 11:00:00 GMT

It's one of the most well-known, canonical Scotch cocktails, but is it actually good? Here to discuss and teach everything you need to know about the Blood and Sand is Izzy Tulloch, head bartender at New York's Milady's. Listen on (or read below) to learn Izzy's Blood and Sand recipe — and don't forget to like, review, and subscribe!

Izzy Tulloch's Blood and Sand Recipe

Ingredients

- ¾ ounce very fresh orange juice

- ¼ ounce Carpano Antica sweet vermouth

- ¼ ounce Punt e Mes

- ¾ ounce Cherry Heering

- 1 ounce Monkey Shoulder Blended Scotch

- Garnish: lemon twist (express and discard)

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake vigorously and double-strain into a chilled sour glass.

3. Express and discard a lemon twist to garnish.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Izzy: https://www.instagram.com/izzy_sees/

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The Chilcano

Thu, 26 Sep 2024 09:30:04 GMT

You’ve mastered the Pisco Sour and Punch, impressed your friends with El Capitan, now it’s time to kick back with the Chilcano, a zesty, refreshing mix of pisco, ginger, and lime. Joining us for today's episode is DC-based Glendon Hartley, a bartender and proprietor of Service Bar, Causa, and Amazonia. Listen on (or read below) to learn Glendon's Chilcano recipe — and don't forget to like, review, and subscribe!

Glendon Hartley's Chilcano Recipe

Ingredients

- 4 ounces soda water

- ½ ounce fresh lime juice

- 1 ounce ginger simple syrup

- 1 ounce Torontel pisco

- ½ ounce Italia pisco

- Garnish: citrus tuile, lime wedge, or lime peel

Directions

1. Over a large spear of ice in a chilled highball glass, first add soda water.

2. Add the remaining ingredients.

3. Garnish with a citrus tuile, lime wedge, or lime peel.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Glendon: https://www.instagram.com/cocktailery_tomfoolery/

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The Negroni (re-run)

Thu, 19 Sep 2024 09:00:00 GMT

On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.’s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don’t forget to leave a rating, review, and subscribe!

Jeffrey Morgenthalers' Negroni Recipe

Ingredients

- 1 ounce Beefeater gin

- 1 ounce Cinzano Rosso vermouth

- 1 ounce Campari

- Garnish: orange twist or wedge

Directions

1. Add all ingredients to a chilled rocks glass with ice.

2. Stir until chilled.

3. Garnish with an orange twist or wedge.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Negroni Knockout: https://vinepair.com/negroni-knockout-2024/

- Jeffrey: https://www.instagram.com/jeffmorgen/

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Mastering Reposado Cocktails

Tue, 17 Sep 2024 11:51:11 GMT

Against a backdrop of explosive growth for tequila in the U.S., there remains a relative lack of classic and contemporary classic tequila cocktails — and that phenomenon is only amplified when you look beyond blanco and añejo and focus solely on reposado. This feels like an opportunity missed, so we decided to put things right and devote a discussion to mixing reposado in cocktails. Joining us as our tutor for the episode is William Brooks, Brown Forman’s global brand ambassador for tequila. Whether you’re looking to reimagine classics with reposado or construct something entirely new from scratch, we’ve got you covered. Listen on to learn William's tips — and don’t forget to leave a rating, review, and subscribe!

William Brooks' Gracias Mexico Recipe

Ingredients

- 1 ounce Tequila Herradura reposado

- 1 ounce fresh lemon juice

- ¾ ounce Nixta Licor de Elote

- ¼ ounce creme de cacao

- ¼ ounce agave nectar

- ¼ egg white

- Garnish: grated nutmeg

Directions

1. Add all ingredients to a cocktail shaker without ice and dry shake.

2. Add ice and shake until well chilled.

3. Strain into a chilled Nick & Nora glass and garnish with grated nutmeg.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- William: https://www.instagram.com/cuppateaquila/

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The Jasmine

Thu, 12 Sep 2024 09:30:45 GMT

A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don’t forget to leave a rating, review, and subscribe!

Paul Harrington's Jasmine Recipe

Ingredients

- 1 ½ ounces London Dry gin

- ¾ ounce fresh lemon juice

- ¼ ounce Cointreau

- ¼ ounce Campari

- Garnish: lemon twist

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until well chilled.

3. Strain into a chilled coupe glass and garnish with a lemon twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

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The Bianco Negroni

Tue, 10 Sep 2024 09:30:10 GMT

The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don’t forget to leave a rating, review, and subscribe!

Gareth "G" Franklin's Luxardo Bianco Negroni Recipe

Ingredients

- 1 ounce London Dry Gin (at least 43% ABV), kept in the freezer

- 1 ounce Luxardo Bitter Bianco

- 1 ounce bianco vermouth, or Cocchi Americano

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until chilled.

3. Strain into a chilled rocks glass over a large cube.

4. Season hands with orange and grapefruit twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- G: https://www.instagram.com/luxardo_g/

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The Paper Plane

Thu, 05 Sep 2024 09:30:36 GMT

Sam Ross, of Attaboy, Milk & Honey, Temple Bar, Good Guy's, and general cocktail creation fame joins us to discuss one of said creations: the Paper Plane. Vying for position with the Penicillin as one of Ross's most famous and beloved drinks, the Paper Plane took off by employing the Last Word template and introducing some then-little-known ingredients, including non-negotiable Amaro Nonino. Listen on (or read below) to learn Ross's Paper Plane recipe — and don’t forget to leave a rating, review, and subscribe!

Sam Ross's Paper Plane Recipe

Ingredients

- ¾ ounce fresh lemon juice

- ¾ ounce Aperol

- ¾ ounce Amaro Nonino

- ¾ ounce bourbon (above 90 proof)

Directions

1. Add all ingredients to a cocktail shaker with one large cube of ice.

2. Hard shake until chilled.

3. Strain into a frosted coupe glass.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Sam: https://www.instagram.com/samueljoelross/

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The Swampwater

Thu, 29 Aug 2024 11:34:38 GMT

Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don’t forget to leave a rating, review, and subscribe!

Manolito's Swampwater Recipe

Ingredients

- 15 ounces pebble ice

- 1 tablespoon granulated sugar

- 3 ounces Green Chartreuse

- 1 ½ ounces fresh pineapple juice

- 1 ounce fresh lime juice

- 1 basil leaf

Directions

1. Add ice, sugar, pineapple, and lime to a Hamilton blender.

2. Blend until incorporated.

3. Add basil leaf and slowly pour in Chartreuse while still blending.

4. Pour into a 15-ounce Swampwater mug or Hurricane glass when fully incorporated.

5. Garnish with a pineapple frond and mint sprig.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Manolito: https://www.instagram.com/manolitonola/

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The Naked and Famous

Thu, 22 Aug 2024 09:00:01 GMT

Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked and Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don’t forget to leave a rating, review, and subscribe!

Joaquín Simó's Naked and Famous Recipe

Ingredients

- ¾ ounce Aperol

- ¾ ounce Yellow Chartreuse

- ¾ ounce Del Maguey Chichicapa Mezcal

- ¾ ounce fresh lime juice

Directions

1. Add all ingredients to a shaker tin with ice.

2. Shake until chilled.

3. Strain into a chilled coupe glass.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

- Joaquín: https://www.instagram.com/simojoaquin/

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The Breakfast Martini

Thu, 15 Aug 2024 13:58:15 GMT

It's one of the first "modern classics" in the canon, and we're joined by its creator, Salvatore Calabrese. The Maestro himself checks in to Cocktail College to chat about one of his most famous creations — how it came to be, why it's become so famous, and how to perfect it, plus so much more. Listen on or read below to learn Salvatore's Breakfast Martini recipe — and don’t forget to leave a rating, review, and subscribe!

Salvatore Calabrese’s Breakfast Martini Recipe

Ingredients

- 1 ¾ ounces London Dry gin

- ½ ounce Cointreau

- ½ ounce lemon juice

- 1 heaped barspoon Wilkin & Sons Orange Marmalade

- Garnish: orange twist

Directions

1. Add all ingredients to a shaker tin with ice.

2. Stir to dissolve marmalade, discard excess water, and add fresh ice.

3. Shake until chilled.

4. Strain into a chilled cocktail glass.

5. Garnish with a shredded orange or orange twist.

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The Death Flip

Thu, 08 Aug 2024 12:04:32 GMT

We're traveling all the way to Melbourne, Australia today to chat with Chris Hysted-Adams and learn about one of the most interesting modern classics created this century. The drink is the Death Flip, which debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Listen on (or read below) to learn Chris' Death Flip recipe — and don’t forget to leave a rating, review, and subscribe!

Chris Hysted-Adams’ Death Flip Recipe

Ingredients

- 1 ounce blanco tequila

- ½ ounce Jägermeister

- ½ ounce Yellow Chartreuse

- ¼ ounce vanilla simple syrup

- 1 whole egg

- Garnish: grated nutmeg

Directions

1. Add all ingredients to a shaking tin with one ice cube.

2. Dry shake until all ingredients are incorporated.

3. Fill with ice and shake until chilled.

4. Fine strain into a chilled Coupette glass.

5. Garnish with grated nutmeg.

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El Diablo (re-run)

Thu, 01 Aug 2024 09:40:00 GMT

We're diving into the Cocktail College archives today to shine another light on an often-overlooked tequila-based classic: El Diablo. Here to mix up fresh lime, crème de cassis, ginger beer, and blanco is Josué Gonzaléz of Miami's Unfiltered Hospitality. Listen on or read below to discover Josué's El Diablo recipe — and don’t forget to leave a rating, review, and subscribe!

Josué Gonzaléz’s El Diablo Recipe

Ingredients

- ¾ ounce fresh lime juice

- 1 ¼ ounces blanco tequila

- ½ ounce crème de cassis

- 3 ounces ginger beer

- Garnish: lime wheel, candied ginger, and Filthy cherry

Directions

1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor).

2. Shake until cold and strain into a highball glass.

3. Top up with ginger beer and crushed ice.

4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.

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- Josué: https://www.instagram.com/josue.allday/

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The (Re)Sazerac

Thu, 25 Jul 2024 09:30:15 GMT

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe!

Sother Teague’s Sazerac Recipe

Ingredients

- Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup

- 2 dashes Peychaud’s bitters

- 1 dash Angostura bitters

- 2 ounces 100-proof rye whiskey, such as Rittenhouse

- Garnish: lemon twist, absinthe

Directions

1. Add all ingredients to a mixing glass.

2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted.

3. Pull a heavy rocks glass from the freezer.

4. Spray one pump of water and then two pumps of absinthe from atomizers.

5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.

📧 Get in touch: cocktailcollege@vinepair.com

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