Cocktail College

Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.’s Press Club stop by the studio to give us a master class on mixing wine in cocktails. 

Will Patton’s “Obstacle 1” Recipe 

Ingredients

• 1 ounce Green Chartreuse 
• 1 ounce Kabinett Riesling 
• ½ ounce fresh lime juice 
• ¼ ounce simple syrup 
• Garnish: tarragon sprig

Directions

1. Add all ingredients to a cocktail shaker with ice.
2. After a quick whip shake, strain into a chilled rocks glass over ice.
3. Garnish with tarragon sprig.

Devin Kennedy’s “Untitled” Recipe

Ingredients

• 2 ounces California rosé
• 1 ounce Matchbook Distilling Day Trip Strawberry Amaro
• ¼ ounce Antica Primo
• ½ ounce fresh lemon juice
• ¼ ounce simple syrup
• Club soda

Directions

1. Build all ingredients in a highball glass, starting with the club soda.
2. Fill with Kold Draft ice.

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Julie Reiner, partner of New York’s Clover Club, Leyenda, and Milady’s, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe!

Julie Reiner's Queen's Park Swizzle Recipe

Ingredients

• 10 mint leaves
• ½ ounce Demerara syrup (2:1)
• ¾ ounce lime juice
• 2 ounces aged rum
• 4 dashes Angostura bitters
• Garnish: mint bouquet

Directions

1. Add mint to a chilled Hurricane glass and top with liquid ingredients.
2. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass.
3. Once fully chilled, top with more pellet ice.
4. Garnish with mint bouquet.

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How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this tried-and-tested classic. Listen on, or read below, to learn Tristan's Improved Whiskey Cocktail recipe — and don't forget to like, review, and subscribe!

Tristan Brunel's Improved Whiskey Cocktail Recipe

Ingredients

• 1 barspoon gum syrup
• 1 (small) barspoon Luxardo Maraschino liqueur
• 3-4 dashes absinthe
• 3 small dashes Angostura bitters
• 2 ¼ ounces rye whiskey, such as Rittenhouse

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled Old Fashioned glass over ice.
4. Express a lemon twist and drop it into the drink.

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Laura Maddox, bar manager-owner at Austin's Small Victory, joins us today to dissect the Stinger. Dubbed "the king of after-dinner cocktails," Laura teaches us how to master this two-ingredient mix of Cognac and creme de menthe. Listen on, or read below, to learn Laura's Stinger recipe — and don't forget to like, review, and subscribe!

Laura Maddox's Stinger Recipe

Ingredients

• 1 ounce creme de menthe, such as Tempus Fugit or Giffard
• 2 ounces Cognac, such as Frapin, Dudognon, or Brandy Sainte Louise

Directions

1. Add all ingredients to a mixing glass with Clinebell ice.
2. Stir until chilled.
3. Strain into a chilled coupe glass.
4. Garnish with a lemon twist.

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Jason Hedges, beverage director at Laurent Tourondel Hospitality, author of “The Seasonal Cocktail,” and founding partner at the beverage consulting firm, Bar IQ, joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to like, review, and subscribe!

Jason Hedges' Brooklyn Recipe

Ingredients

• 2 ounces rye, such as Michter's
• ¾ ounce dry vermouth, such as Dolin
• ¼ ounce Maraschino Liqueur
• ¼ ounce Bigallet China-China
• Garnish: preserved cherry/orange twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stire until chilled.
3. Strain into a chilled Nick & Nora (or Coupe) glass.
4. Garnish and serve.

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Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to discover Vanessa's Banana Daiquiri recipe — and don't forget to like, review, and subscribe!

Vanessa Leon's Banana Daiquiri Recipe

Ingredients

• ¼ ounce Demerara syrup (2:1)
• ½ ounce Banane du Brésil banana liqueur
• 1 ounce fresh lime juice
• 1 ½ ounces Zacapa 23 Rum

Directions

1. Add all ingredients to a shaker with ice.
2. Shake until chilled.
3. Double strain into a chilled coupe glass.
4. Garnish with a lime wheel.

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We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe!

Toby Cecchini’s Cosmopolitan Recipe 

Ingredients

• 1 ½ ounces Absolut Citron
• ¾ ounce Cointreau
• ¾ ounce fresh lime juice
• ¾ ounce Ocean Spray Cranberry
• Garnish: lemon twist

Directions

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.

📧Get in touch: [email protected] 

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Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he’s here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!

Kimball House's Transatlantic Recipe

Ingredients

• 1 ½ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)
• 1 ounce Strawberry Cocchi Americano**
• ½ ounce Manzanilla Sherry
• 1 tsp Faccia Brutto Centerbe
• Garnish: lemon twist (discard)

Directions

1. Add all ingredients to a mixing glass with ice.
2. Strain into a chilled cocktail glass.
3. Garnish with an express and discard lemon twist.

**Strawberry Cocchi Americano

Ingredients

• 400 grams strawberries (thinly sliced)
• 1 bottle Cocchi Americano (750-milliliter)

Directions

1. Cook for 2 hours sous vide at 140ºF (60ºC)
2. Rest overnight, refrigerated.
3. Gently strain through cheesecloth and store in a fresh container or bottle.

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Ricardo Rodriguez, bar manager at Aberdeen, N.J.'s Lita and La Otra, visits Cocktail College today to shed light on the many numbered variants of the Daiquiri — most specifically, number four: El Floridita Daiquiri. We're ditching the shaker tins in favor of the blender for this one, and it's time to pull out that tall, straw-covered bottle of Luxardo Maraschino Liqueur, too. Listen on (or read below) to discover Ricardo's El Floridita Daiquiri recipe — and don't forget to like, review, and subscribe!

Ricardo Rodriguez's El Floridita Daiquiri Recipe

Ingredients

• 1 teaspoon white sugar
• Juice of ½ lime
• 5 drops Luxardo Maraschino Liqueur
• 2 ounces Cuban rum (or Brugal Extra Dry, Don Q, Bacardi Superior)

Directions

1. Add all ingredients to a blender.
2. Fill serving glass (large 8 ½ ounce coupe) with crushed ice then add that to the blender with ingredients.
3. Blend until fully incorporated and chilled, 8-12 seconds.
4. Add to coupe glass and serve with a straw.

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Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he worked at. Don't forget to like, review, and subscribe!

The Art of Choke Recipe

Ingredients

• ⅛ ounce lime juice
• ⅛ ounce Demerara syrup
• fat ¼ ounce Green Chartreuse
• 1 ounce white rum (neutral)
• fat 1 ounce Cynar
• 2 dashes Angostura bitters
• Mint

Directions

1. Add all ingredients to a mixing glass including 2 sprigs of mint.
2. Muddle and steep for 30 seconds.
3. Fill with ice and stir until chilled.
4. Strain into a rocks glass with a large cube.
5. Garnish with additional mint sprigs.

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Rachel Kling, Diageo Hospitality Partnership National Educator, joins Cocktail College today to explore the Old Pal, an often overlooked relative of the Negroni and Boulevardier. We dive deep into the cocktail's history, discuss its potential for riffs and modern classics, and learn about a very exciting modern interpretation of a very traditional rye. Listen on, or read below, to learn Rachel's Old Pal recipe — and don't forget to like, review, and subscribe!

Rachel Kling's Old Pal Recipe

Ingredients

• 1 ounce George Dickel x Leopold Bros. Collaboration Blend Rye
• ¾ ounce Contratto Bianco Vermouth
• ¾ ounce Aperol
• Garnish: grapefruit twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until very chilled (at least 30 seconds).
3. Strain into a chilled coupe glass.
4. Garnish with a grapefruit twist.

Old Pal Recipe (Classic)

Ingredients

• 1 ounce rye whiskey
• 1 ounce dry vermouth
• 1 ounce Campari
• Garnish: lemon twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled coupe glass.
4. Garnish with a lemon twist.

📧Get in touch: [email protected] 

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Austin Hennelly, bar manager at Los Angeles' Kato, joins us today for a masterclass on one of the four fundamental components of cocktails: sugar. If you're stuck in a simple syrup rut, you're absolutely missing out on a massive flavor opportunity, as Austin explains it, taking up valuable real estate with flavorless refined sugar and risking over-dilution with the ingredient's water component. What should you do instead? The answer is also simple: click play and listen to Austin's invaluable advice — and, hey, don't forget to like, review, and subscribe!

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Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a historical is a given in today's episode. Listen on, or read below, to learn Marshall's Daisy recipe — and don't forget to like, review, and subscribe!

Marshall Minaya's Daisy Recipe

Ingredients

• 2 ounces Moonbird Gin / Holland-style gin
• ¾ ounce fresh lemon juice
• 2 teaspoons Maraschino liqueur
• 2 teaspoons simple syrup
• Seltzer water

Directions

1. Add all ingredients to a shaking tin with ice.
2. Shake until chilled.
3. Strain into a chilled large cocktail glass.
4. Top with a splash of seltzer.

📧Get in touch: [email protected] 

🍋Reddit thread: https://www.reddit.com/r/bartenders/comments/158ond3/in_what_world_does_soda_water_belong_in_a/

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Manuel "Manny" De Avila, the Los Angeles based brand ambassador for Don Julio, joins us today to examine why there are relatively few classic tequila cocktails, and explain how to reimagine classics made with other spirits using tequila. Listen on, or read below, to learn Manny's recipes — and don't forget to like, review, and subscribe!

Tequila White Negroni Recipe

Ingredients

• 1 ¼ ounces Don Julio Alma Miel
• 1 ½ ounces Ancho Reyes Verde Chili Poblano Liqueur
• ½ ounce Salers Aperitif
• ¼ ounce Blanc vermouth
• Garnish: lemon twist

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 ice cube.
4. Garnish with lemon twist.

Tequila Espresso Martini Recipe

Ingredients

• 1 ½ ounces Don Julio 70 Cristalino
• 1 ounce Mr. Black Cold Brew Coffee Liqueur
• ¾ ounce cold brew cordial
• ¼ ounce Ancho Reyes Classic
• Few dashes Chocolate Mole Bitters

Directions

1. Add all ingredients to a shaking tin with ice.
2. Shake long and hard.
3. Strain into a chilled coupe glass.

📧Get in touch: [email protected] 

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Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail carts, and much, much more. Listen on, or read below, to learn Sebastian's Manhattan recipe(s) — and don't forget to like, review, and subscribe!

Rye Manhattan Recipe

Ingredients

• Angostura Bitters: 4 dashes (precision dasher) or 2 dashes in regular bottle
• 2 ½ ounces Michter’s rye
• 1 ounce Carpano Antica sweet vermouth
• Garnish: brandied cherry

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled Nick & Nora or coupe glass.
4. Garnish with a brandied cherry.

Bourbon Manhattan Recipe

Ingredients

• Angostura Bitters: 6 dashes (precision dasher) or 3 dashes in regular bottle
• 2 ½ ounces Buffalo Trace
• 1 ounce Carpano Antica sweet vermouth
• Garnish: brandied cherry

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled Nick & Nora or coupe glass.
4. Garnish with a brandied cherry.

Bedford and Grand Recipe

Ingredients

• 2 dashes orange bitters
• 1 teaspoon Luxardo Maraschino Liqueur
• ½ ounce fino sherry
• ¾ ounce Barolo Chinato
• 2 ounces Michter’s rye
• Garnish: lemon twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled Nick & Nora.
4. Express and discard lemon twist.

📧Get in touch: [email protected] 

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Cocktail or category of cocktails? That’s the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today’s drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we’ll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe!

Amy Racine's Champagne Cocktail Recipe

Ingredients

• 1 brown sugar cube
• 1 dash Angostura bitters
• 1 dash orange bitters
• 1 ½ ounces chilled VSOP Cognac
• 3 ounces chilled Champagne
• Garnish: orange and lemon peel

Directions

1. Add brown sugar cube to a chilled AP glass or flute.
2. Soak cube with orange and Angostura bitters.
3. Add Cognac and top with Champagne.
4. Express and discard an orange and lemon twist.

📧Get in touch: [email protected] 

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Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget to like, review, and subscribe!

Adam Fournier's Bougie Bijou Recipe

Ingredients

• ¼ ounce Charteuse Elixir Vegetal
• ½ ounce Chartreuse VEP Green
• ¾ ounce Cocchi di Torino sweet vermouth
• 1 ½ ounces Navy Strength Gin, such as Plymouth
• Angostura Orange Bitters
• Garnish: Kirschwasser-soaked cherries

Directions

1. Add all liquid ingredients to a mixing glass and stir until chilled.
2. Strain into a freezer-chilled vintage glass, such as a coupe.
3. Garnish with a Kirschwasser-soaked cherry.

📧Get in touch: [email protected] 

🍸Follow us:

• VinePair: https://www.instagram.com/vinepair/
• Adam Fournier: https://www.instagram.com/bottledinbondla/
• Tim: https://www.instagram.com/timmckirdy 

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We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget to like, review, and subscribe!

📧Get in touch: [email protected] 

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Joining us on Cocktail College today is Aaron Goldfarb, a longtime VinePair contributor and author of the recently released “Dusty Booze: In Search of Vintage Spirits.” As the names of both today’s episode and Aaron’s newest book suggest, this episode will take us on a historical deep dive, and shed light on one of the most fascinating facets of modern drinks culture: vintage cocktails. Listen on (or read below) to discover Aaron’s ultimate vintage cocktail recipe — and don’t forget to like, review and subscribe! 

Aaron Goldfarb’s 1953 Vintage Vesper Recipe 

Ingredients 

- 3 parts 1953 Gordon’s Gin 

- 1 part 1953 Smirnoff Vodka 

- ½ part Kina Lillet 

Directions 

1. Add all ingredients to a mixing glass. 

2. Stir until well-chilled. 

3. Strain into a vintage cocktail glass. 

📧Get in touch: [email protected] 

📕Get your copy: “Dusty Booze: In Search of Vintage Spirits” 

🍸Follow us: https://www.instagram.com/timmckirdy 

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Fred Astaire in a glass? That’s right folks, it’s the world’s most underrated cocktail, serially disregarded by “serious” drinkers. But not us — not here at Cocktail College! To the Vodka Martini, we’re devoting more than an hour of hot takes, technical insight, and cultural analysis with none other than Tony Abou-Ganim. Calling in from Las Vegas, the author of “Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails" teaches us to leave our prejudices at the door and embrace the very spirit of hospitality. Listen on (or read below) to learn Tony’s Vodka Martini recipe — and don’t forget to like, review, and subscribe! 

Tony Abou-Ganim’s Vodka Martini Recipe 

Ingredients + Description: 

Choose your favorite vodka; opt to drink it straight out of the freezer or stirred (or shaken) with ice, and with or without vermouth. Garnish with — you’ve guessed it — whatever you feel like in the moment. Just make sure the glassware is on point! 

Helen David Relief Fund: 

TAG Spirits: https://tagspiritsawards.com/the-helen-david-relief-fund/ 

USBG: https://www.usbgfoundation.org/hdrf 

IG: https://www.instagram.com/thehdrf/?hl=en 

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Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter… and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains three base spirits, and a sherry float for good measure). Get ready for Garret Richard on the Fog Cutter, Scarlet Fog, and advanced cocktail techniques; Carlos Perez on his very own Brain Fog riff; and St. John Frizell on that drink’s newly launched, eponymous mug — a Sunken Harbor Club first! 

Garret Richard’s Fog Cutter Recipe 

Ingredients 

- 1 discarded orange wedge (orange wedge with juice removed)

- 1 ounce Denizen White rum 

- ¾ ounce Capurro Pisco

- ¼ ounce Ford’s Gin 

- 1 teaspoon Beachbum Berry’s Latitude 29 Orgeat

- ½ ounce fresh lemon juice 

- ⅜ ounce Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid) 

- 3 drops almond extract 

- 5 drops saline solution 

- Float: ⅜ ounce Harvey’s Bristol Cream sherry 

Directions 

1. Place a discarded orange wedge at the bottom of a small Pilsner glass (10 oz).

2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin. 

3. Flash blend with 8 ounces crushed ice. 

4. Add to Pilsner glass with orange wedge. 

5. Fill with 4 ounces crushed ice and top with Bristol Cream sherry float. 

6. Garnish with generous mint sprig, orchid, and an orange slice, and serve with a straw. 

**Trader Vic’s Fog Cutter Recipe** 

Ingredients 

- 2 ounces Puerto Rican rum 

- 1 ounce brandy 

- ½ ounce gin 

- 1 ounce orange juice 

- 2 ounces lemon juice 

- Float: sherry 

Directions 

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

2. Shake until well chilled. 

3. Pour into a tall glass with ice. 

4. Top with sherry float and serve with a straw. 

(For Don the Beachcomber’s version, replace brandy with pisco.)

Order Here: 

Tropical Standard: Cocktail Techniques & Reinvented Recipes (SIGNED COPY) 

Brain Fog Mug (Limited Edition) 

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

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In the two years since we first covered the Espresso Martini, precious little has changed on the drink’s popularity front. In fact, it’s probably more popular now than ever. On reflection, this should come as no surprise, and today we’re joined by Stephen Kurpinsky — Mr. Black’s long-time U.S. brand ambassador — to learn exactly why that’s the case. Listen on (or read below) to discover Stephen’s Espresso Martini recipe — and don’t forget to like, review and subscribe! 

Stephen Kurpinsky’s Espresso Martini Recipe 

Ingredients 

- 1 ½ ounces Mr. Black Cold Brew coffee liqueur 

- 1 ounce vodka 

- 1 ounce fresh espresso or cold brew concentrate 

- ¼ ounce rich simple syrup (2:1) 

Directions 

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

2. Shake until chilled. 

3. Strain into a chilled coupe glass. 

4. Garnish with three coffee beans. 

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We’re stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe! 

Patrick Smith’s Vesper Recipe 

Ingredients 

- 2 ounces London Dry gin 

- 1 ounce vodka 

- 1 ounce of Tempus Fugit Kina L'Aéro d'Or 

Directions 

1. Combine all ingredients in a mixing glass with ice. 

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

3. Garnish with an expressed, manicured lemon twist. 

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The Tuxedo is a complex cocktail in many different ways, but primarily because it has a number of… well, numbered variations, the most well-known of which contains sherry, which is a whole different category of variations itself. Luckily enough for us, we’re joined by the wonderful tutor (and bartender!) Kat Foster, an EMP alum and bar manager of Brooklyn’s Margot. Listen on (or read below) to discover Kat’s Tuxedo recipe — and don’t forget to like, review and subscribe! 

Kat Foster’s Tuxedo Recipe 

Ingredients 

- 1 ½ ounces Old Tom Gin, such as Hayman’s or Ransom 

- 1 ½ ounces Manzanilla sherry, such as Lustau or Valdespino 

- 2 dashes orange bitters 

- 2 dashes absinthe 

- Splash (⅛ ounce) Maraschino liqueur 

- Garnish: lemon twist 

Directions 

1. Add ingredients to a mixing glass, fill with ice, and stir for 30-40 seconds until chilled. 

2. Strain into a chilled Nick & Nora glass. 

3. Garnish with lemon twist. 

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Named after "the most famous train in the world," today's drink sees us head to London with significant stops in New York and Chicago, as we explore the 20th Century Cocktail. Joining us to do so is Meredith Barry, the co-owner and operator of Platypus and New Society in St. Louis. Listen on (or read below) to discover Meredith’s 20th Century Cocktail recipe, and don’t forget to like, review, and subscribe! 

Meredith Barry’s 20th Century Cocktail Recipe 

Ingredients 

• 1 1/2 ounces gin, such as Hayman’s or Plymouth
• 3/4 ounce Cocchi Americano
• 3/4 ounce fresh lemon juice
• 1/4 ounce creme de cacao, such as Tempus Fugit
• 2 dashes (1 dropper) saline solution

Directions 

1. Add all ingredients to a cocktail shaker with ice.
2. Shake until well chilled.
3. Double strain into a chilled coupe glass.
4. Garnish with a lemon twist.

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In this planetary edition of Cocktail College, we’re joined by Ray Sakover to embark on a deep space exploration of The Saturn. Ray is the co-owner of New York’s recently opened Paradise Lost, and the cocktail in question is a lesser-known, gin-based blended tiki concoction. Listen on (or read below) to discover Ray’s Saturn recipe, and don’t forget to like, review, and subscribe! 

Ray Sakover’s Saturn Recipe 

Ingredients 

• 5 drops 25% saline solution 
• ½ ounce fresh lime Juice 
• ½ ounce fresh lemon Juice 
• ¼ ounce Boiron passion fruit puree 
• ¼ ounce Orgeat Works Latitude 29 Orgeat 
• ½ ounce Orgeat Works Toasted Orgeat 
• ¼ ounce Thai Spice Falernum 
• ½ ounce Hayman's Old Tom Gin 
•  ½ ounce Bimini Gin 
• 1 ¼ ounces Perry's Tot Navy Strength Gin 

Directions 

1. Combine all ingredients in a shaker tin. 
2. Flash-blend with 8 ounces (1 cup) pebble ice for 5 seconds or until the tin is frosty. 
3. Dump into a double rocks glass with 4 ounces of pebble ice. 
4. Garnish with a lemon wheel, lime wheel, round rosette paper cocktail fan, and alien toys. 

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We’re revisiting one of the world’s (and certainly America’s) most beloved cocktails with Maxwell Reis, beverage director at Los Angeles’ Mírate, and VinePair 50 and VinePair Next Wave Awards winner. Prepare to learn all about his distinct approach to the Margarita, and get ready to reconsider all things agave, from syrup to spirits. Listen on (or read below) to discover Max’s Margarita recipe, and don’t forget to like, review, and subscribe! 

Maxwell Reis’ Mírate Margarita Recipe 

Ingredients 

• 1 ounce fresh lime juice 
• ¾ ounce No-gave syrup** 
• 2 ounces blanco tequila or mezcal 
• Garnish: orange- or sal-de-gusano-salted rim 

Directions 

1. Add all ingredients to a cocktail shaker with 4 cubes of Hoshizaki ice. 
2. Hard shake until cold. 
3. Strain into a salt-rimmed rocks glass over ice. 

*No-gave Syrup Ingredients 

• 2 parts water 
• 2 parts demerara sugar 
• 1 part honey, ideally single variety orange blossom 

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A bonafide West Coast classic — one whose history is pretty agreed upon — the Martinez holds a very important place in cocktail history, as many believe it to be the bridge between the Manhattan and the Martini. But it’s so much more than that, and a drink deserving of a standalone episode. So here we are! Joining us is San Francisco local Nicolas Torres, the bar director of True Laurel. The Martinez is a drink Nico’s made countless times in its classic guise throughout his 15+ year career. It also offered the inspiration for one of the most popular proprietary drinks at True Laurel — one that’s been on the menu since day one. Listen on (or read below) to discover both of those recipes — and don’t forget to like, review and subscribe! 

Nicolas Torres’ Martinez Recipe 

Ingredients 

- 1 ¾ ounces Old Tom gin 

- ¾ ounce sweet vermouth, ideally French 

- ¼ ounce (scant) Luxardo Maraschino Liqueur 

- 1 dash orange bitters 

- 1 dash Angostura bitters 

- Garnish: orange twist 

Directions 

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

2. Stir until chilled. 

3. Strain into a petite coupe glass. 

4. Garnish with orange twist. 

In the Pines, Under the Palms Recipe (simplified) 

Ingredients 

- ¾ ounce coconut-washed rye 

- ¾ ounce St. George Terroir gin 

- ¾ ounce sweet vermouth 

- ¼ ounce (scant) Luxardo Maraschino Liqueur 

- 1 dash Angostura bitters 

- Garnish: pine tips, Arak 

Directions 

1. Mist a rocks glass with Arak.

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

3. Stir until chilled. 

4. Strain into misted rocks glass over one large cube of ice. 

4. Garnish with pine tips. 

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In Washington D.C., the Gin Rickey is not so much a preferred drink but part of the city’s cultural fabric. It is here, history and booze historians tell us, that gin cemented its status as the signature spirit of lime-scented highballs, before winning the hearts and palates of the social and political elite. Here to tell us how it did so, and why the Gin Rickey is so revered, is Andra “AJ” Johnson. A longtime D.C. resident and hospitality veteran, AJ is the managing partner of Serenata, in the city’s Union Market District, and founder of the Back to Black pop-up. Listen on (or read below) to discover AJ’s Gin Rickey recipe — and don’t forget to like, review, and subscribe! 

Andra “AJ” Johnson’s Gin Rickey Recipe 

Ingredients 

- 2 ounces London Dry-style gin 

- ½ ounce fresh lime juice 

- 5 ounces club soda 

- Garnish: fresh lime wedge 

Directions 

1. Add gin and lime to a chilled highball glass and stir slightly. 

2. Top with club soda poured down a spiral bar spoon. 

3. Carefully add ice. 

4. Garnish with lime wedge. 

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In simple terms, El Capitán is a Manhattan made with Pisco and garnished with an olive. As is so often the case, though, it’s worth noting that this drink is also so much more than that. El Capitán is a snapshot of Peruvian history — a celebration of the country’s iconic national spirit. Here to divulge more and dive deeper into all of the above, is Chicago-based Mike Ryan, the corporate director of beverage for Acurio International. Listen on (or read below) to discover Mike's El Capitán recipe — and don’t forget to like, review, and subscribe! 

Mike Ryan’s El Capitán Recipe 

Ingredients 

- 2 ounces Acholado Pisco 

- 1 ounce sweet vermouth 

- 2 dashes Angostura bitters 

- Garnish: green olive 

Directions 

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

2. Stir until chilled. 

3. Strain into a chilled Coupe glass. 

4. Garnish with a green olive. 

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It’s a whiskey sour with a red wine float — but it’s also so much more than that. With various different preparations in modern mixology, the New York Sour is also strange in that it's gone by many monikers over the years, and despite what we now call it, its creation holds little or no ties to the Big Apple. Here to explore the New York Sour with us today is the legendary bartender, consultant, and singer/songwriter, Frank Caiafa. These days, Frank works as the spirits portfolio director for Banville Wine Merchants but you may also be familiar with his work as an author, having published The Waldorf Astoria Bar Book in 2016 (link below). Listen on (or read below) to discover Frank’s New York Sour recipe — and don’t forget to like, review and subscribe! 

Frank Caiafa’s New York Sour Recipe 

Ingredients 

- 2 ounces 86 proof rye whiskey 

- ¾ ounce simple syrup (1:1) 

- ¾ ounce fresh lemon juice 

- Garnish: red wine, such as Bordeaux or Rioja 

Directions 

1. Add rye whiskey, simple syrup, and lemon juice to a cocktail shaker with ice. 

2. Shake until chilled. 

3. Strain into a footed stem glass. 

4. Float a small amount of red wine on top (no more than ¼ inch) over the back of a bar spoon. 

The Waldorf Astoria Bar Book: https://handlebarsnyc.com/waldorf-astoria-bar-book

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Very recently (at the time of publishing, at least), the topic of organizing labor came up unexpectedly in the bar industry, as workers at one of the country’s most notable craft cocktail spots announced their intention to unionize. We’re not going to dig too deep into the specifics of that effort, though we will touch upon it throughout the episode. Instead, we're joined by returning guest and labor expert, Dave Infante, to discuss how bar workers might go about unionizing, and why they might want to do so in the first place. Don't forget to like, review, and subcribe!

Dave's Fingers column on the union drive at Death & Co.: https://www.fingers.email/p/inside-the-union-drive-at-death-and

Jill Cockson's Cocktail College episode referenced in today's show: https://podcasts.apple.com/us/podcast/the-art-of-hospitality/id1583840832?i=1000611715875

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

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We're diving into the archives today at Cocktail College as we resurface an episode and cocktail we think you might have missed first go around: The American Trilogy. We're exploring it with the Applejack-based drink's co-creator, and owner of New York’s Dutch Kills bar and Hundredweight Ice Company, Richie Boccato. Listen on to learn the story behind the American Trilogy and to learn Boccato’s recipe — and don’t forget to like, review, and subscribe!

Richie Boccato’s American Triology Recipe 

Ingredients 

- 1 ounce applejack, such as Laird’s Bottled in Bond 

- 1 ounce rye whiskey, such as Michter’s 

- 1 cube Demerara sugar 

- 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans’) 

- 1 splash soda water 

Directions 

1. Add sugar cube to a chilled Old Fashined glass and saturate with bitters and a splash of soda water. 

2. Crush cube using a muddler and work to form a rough paste. 

3. Add applejack, rye, and a large, singule cube of ice. Stir a few times to incorporate the sugar paste.  

4. Garnish with an orange twist. 

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Stirred, boozy, and beloved by bartenders across the globe, the Hanky Panky feels like a modern creation but it's steeped in history, having been created over 100 years ago by Ada "Coley" Coleman at the American Bar at the Savoy hotel. Here to join us today and share his expertise on the drink is Ektoras Binikos, a New-York-based long-time industry pro, and co-owner of Sugar Monk in Harlem and the upcoming Bitter Monk at Brooklyn's Industry City. Listen on (or read below) to discover Ektoras' Hanky Pankny recipe — and don’t forget to like, review and subscribe! 

Ektoras Binikos' Hanky Panky Recipe (Classic)

Ingredients 

- 1 ½ ounces London Dry Gin

- 1 ½ ounces sweet vermouth

- 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca

Directions 

1. Combine all ingredients in a mixing glass with ice. 

2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass.

3. Garnish with an orange twist.

Ektoras Binikos' Hanky Panky Recipe (Sugar Monk riff)

Ingredients 

- 1 ½ ounces unaged genever

- 1 ½ ounces sweet vermouth

- 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca

- 2 or 3 drops housemade orange bitters

Directions 

1. Combine all ingredients in a mixing glass with ice. 

2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass.

3. Garnish with an orange twist.

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People often describe the holy trinity of tropical drink ingredients as being rum, lime, and sugar. But with an irresistible mix of rum, pineapple, and coconut, the Piña Colada enters the chat and challenges that title. Such is its appeal and renown, the Piña Colada has been the national drink of Puerto Rico since 1978, with not one but two bars claiming ownership of it. We’ll dissect those stories and explore the sheer versatility of the Piña Colada with returning guest and friend of the show Joey Smith, bar director at New York’s Chez Zou. Listen on (or read below) to discover Joey’s batched frozen Piña Colada recipe — and don’t forget to like, review, and subscribe! 

Joey Smith’s Frozen Piña Colada Recipe (10 liter batch)

Ingredients 

- 625 milliliters Cruzan Black Strap 

- 640 milliliters fresh lime juice 

- 1200 milliliters water 

- 1875 milliliters Bacardí Ocho 

- 2500 milliliters house coconut syrup 

- 3200 milliliters pineapple juice 

Directions 

1. Add all ingredients to a frozen drinks machine. 

2. Serve in a Hurricane glass with Arak-soaked raisins. 

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Coffee-based digestif cocktail but make it two-ingredient and simple to serve: it is, of course, the Carajillo. Literally, all you need for this one is freshly pulled espresso, Licor 43, decent ice, and a good shaking arm. Here to explain how to bring all of that together is Tito Pin Perez, creative director of Mexico City's Rayo cocktail bar. Listen on (or read below) to discover Pin Perez's Carajillo recipe — and don’t forget to like, review and subscribe! 

Tito Pin Perez's Carajillo Recipe 

Ingredients 

- 1 ½ ounces freshly pulled espresso 

- 2 ounces Licor 43 

- Garnish: Espresso beans

Directions 

1. Add both ingredients to a shaker with a large rock of "chunk" ice. 

2. Shake vigorously until well chilled and a nice foam has formed. 

3. Strain into a chilled Old Fashioned glass filled with ice. 

4. Garnish with three espresso beans. 

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It’s been described as “the first and best cocktail of the 21st century to push the boundaries of classic tiki,” and also, simply, “A hell of a good drink.” It’s The Winchester (and the Double Barrel Winchester) and we’re diving into it with creator and returning friend of the show, Brian Miller. Listen on (or read below) to discover the recipe — and don’t forget to like, review and subscribe! 

Brian Miller’s Double Barrel Winchester Recipe 

Ingredients 

- ¾ ounces lime juice 

- ¾ ounces grapefruit juice 

- ½ ounce grenadine 

- ½ ounce ginger syrup 

- ½ ounce St. Germain 

- 1 dash Angostura bitters 

- ½ ounce Greenhook Ginsmith Old Tom gin 

- ½ ounce Perry’s Tot gin 

- 1 ounce Miller’s Westbourne Strength gin 

- 1 ounce Monkey 47 gin 

Directions 

1. Add all ingredients to a blender with a cup of crushed ice. 

2. Blend until ice is completely incorporated and drink is cold. 

3. Pour into a tiki glass and top with crushed ice if necessary. 

4. Garnish with a dehydrated grapefruit wedge. 

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The Batanga, or charro negro as it’s more commonly known across Mexico, is a simple combination of tequila, lime and coke. Despite the simplicity of its composition, that doesn’t mean we can’t do the deep dive on the drink we typically do here at Cocktail College. This is a beverage with rich national significance, that requires careful consideration of ingredients and preparation, and ultimately says something about drinking culture. Here to connect all of those dots is Clayton Szczech, a Mexico-based former bar owner, and sociologist, writer, author of the book “A Field Guide to Tequila.” Listen on (or read below) to discover The Batanga recipe — and don’t forget to like, review and subscribe! 

The Batanga Recipe 

Ingredients 

- 1 ½ ounces Tequila Blanco (or a mixto, such as El Tequileño) 

- ½ ounce lime juice (roughly one key lime) 

- Mexican Coca-Cola, to taste 

- Garnish: Lime wedge 

Directions 

1. Prepare a highball (or chimney) glass rimmed with rock salt. 

2. Add tequila, lime juice, and top with ice and Coke. 

3. Stir with the same knife used to cut the lime until chilled. 

4. Garnish with lime wedge. 

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The genre of split-base classic cocktails is a lot thinner than you might imagine. And, honestly, it’s questionable whether today’s drink, The Warday’s, can even be considered a classic, such is its relative anonymity. But it is past time you get to know this 1930s gin and apple brandy mashup. Here to explore it with us is Eryn Reece, a New York-based bartender, qualified spirits expert and judge, Speed Rack National Champion, and Tales of the Cocktail Dame Hall of Fame Inductee. Listen on (or read below) to discover Eryn’s Warday’s recipe — and don’t forget to like, review, and subscribe! 

Eryn Reece’s Warday’s Recipe 

Ingredients 

- 1 ounce Calvados, such as Lemorton 

- 1 ounce London Dry gin, such as Beefeater 

- ¾ ounce sweet vermouth, such as Carpano Antica 

- ¼  ounce yellow Chartreuse 

- Garnish: lemon 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 a lemon twist. 

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It's Mr. David Wondrich. It's the Martini. And this ain't no riff or re-run.

Instead, we're revisiting this most iconic of classics at Cocktail College, and we're doing so with one of the biggest names in the business. For decades, Wondrich has been at the forefront of chronicling and uncovering cocktail history. He is a James Beard Award-winning author, the editor-in-chief of the Oxford Companion to Spirits & Cocktails, the resident Spirits & Cocktails historian and advisor at Flaviar, and co-host of the Fix Me a Drink podcast.

Listen on (or read below) to discover Wondrich's Martini recipe — and don’t forget to like, review and subscribe! 

David Wondrich’s Martini Recipe 

Ingredients 

- 3 parts London Dry gin, such as Tanqueray 

- 1 part dry vermouth, such as Noilly Prat 

- 2 dashes orange bitters

- Garnish: lemon 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 a lemon twist.

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Take yourself back, listener, to the early 2010s. Craft beer has reached a crescendo. The cocktail movement has fully established itself. And so, for the better part of a decade, “beer cocktails” were being dangled as a dazzling new hybrid form of mixed drinks that might take on. That was the idea, at least. But then…well, it never really took off. What went wrong for this new frontier of hybrid drinks? And why have we never covered beer as a bonafide ingredient, fitting of this show? Here to shed light on those questions and re-examine that basically forgotten period of promise is VinePair’s very own contributing editor, Dave Infante. You might already be familiar with Dave, as the host of VinePair's sterling "Taplines" podcast, which offers weekly deep dives into moments of history and meaningful movements within the beer industry. Consider this week's episode an all-VinePair mashup, with Snakebites, Bulldogs, and the much-heralded "Beer Cocktail Boom." And don't forget to like, review, and subscribe!

Articles mentioned in this episode:

Frank Bruni: "Cockatails With a Buzz"

CNBC: "Get Ready for a Beer Cocktail Boom"

Robert Simonson: "The Mexican Bulldog Lets the Mixing Take Place as You Sip"

Maro's "Challenge THE BULLDOG!": https://maros-shrimphousebulldog.com/house-drink/

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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. 

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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. 

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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. 

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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.

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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. 

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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. 

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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!)

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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. 

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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. 

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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.)

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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

1. Add all ingredients to a shaker with ice.
2. Shake until chilled.
3. Double strain into a chilled Nick & Nora glass.
4. Garnish with a candied pineapple wedge.

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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). 

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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

1. Add all ingredients to a mixing glass with ice.
2. Add two lemon peels to either side of the ice on the outer inner rim of the mixing glass.
3. Stir until chilled.
4. Strain into a chilled Nick & Nora glass.
5. Garnish with a lemon twist.

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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. 

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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. 

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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. 

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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. 

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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. 

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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! 

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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. 

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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.

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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!

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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. 

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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. 

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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

1. Add all ingredients to a shaker with several large ice cubes.
2. Shake until chilled.
3. Strain into a 10-ounce Old Fashioned glass.
4. Top with ice and garnish with a lemon twist and a brandied cherry on a toothpick, tucked into the lemon peel.

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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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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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 

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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

1. Add all ingredients to a mixing glass.
2. Add ice and stir until chilled.
3. Strain into a chilled Martini glass.
4. Garnish with a lemon peel.

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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. 

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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. 

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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. 

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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. 

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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. 

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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 

1. Combine rum, lime juice, ginger syrup, blackstrap molasses, Hamilton 151, and bitters in a cocktail shaker with ice.
2. Shake until chilled.
3. Strain into a chilled highball glass with ice.
4. Top with club soda.
5. Optional: garnish with a dehydrated lime wheel and candied ginger.

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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. 

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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 

1. Combine ingredients in a mixing glass with ice and stir until chilled. 
2. Strain into chilled Nick & Nora glass. 
3. Garnish with an orange twist. 

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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. 

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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

1. 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)
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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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

1. 2 ounces whiskey
2. Club soda, such as Fever-Tree, to top
3. Spear Ice

Directions

1. In a chilled highball glass, add whiskey, then ice, and then club soda.
2. Garnish with a lemon twist.

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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. 

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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. 

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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!

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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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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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. 

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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.

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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. 

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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. 

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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.) 

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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.

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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.

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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.

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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. 

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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. 

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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. 

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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. 

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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.

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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. 

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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. 

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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