Afleveringen
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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 gin¾ ounce fresh lemon juice2 teaspoons Maraschino liqueur2 teaspoons simple syrupSeltzer waterDirections
Add all ingredients to a shaking tin with ice.Shake until chilled.Strain into a chilled large cocktail glass.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 Miel1 ½ ounces Ancho Reyes Verde Chili Poblano Liqueur½ ounce Salers Aperitif¼ ounce Blanc vermouthGarnish: lemon twistDirections
Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled rocks glass over a large ice cube.Garnish with lemon twist.Tequila Espresso Martini Recipe
Ingredients
1 ½ ounces Don Julio 70 Cristalino1 ounce Mr. Black Cold Brew Coffee Liqueur¾ ounce cold brew cordial¼ ounce Ancho Reyes ClassicFew dashes Chocolate Mole BittersDirections
Add all ingredients to a shaking tin with ice.Shake long and hard.Strain into a chilled coupe glass.📧Get in touch: [email protected]
🍸Follow us:
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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 bottle2 ½ ounces Michter’s rye1 ounce Carpano Antica sweet vermouthGarnish: brandied cherryDirections
Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora or coupe glass.Garnish with a brandied cherry.Bourbon Manhattan Recipe
Ingredients
Angostura Bitters: 6 dashes (precision dasher) or 3 dashes in regular bottle2 ½ ounces Buffalo Trace1 ounce Carpano Antica sweet vermouthGarnish: brandied cherryDirections
Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora or coupe glass.Garnish with a brandied cherry.Bedford and Grand Recipe
Ingredients
2 dashes orange bitters1 teaspoon Luxardo Maraschino Liqueur½ ounce fino sherry¾ ounce Barolo Chinato2 ounces Michter’s ryeGarnish: lemon twistDirections
Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled Nick & Nora.Express and discard lemon twist.📧Get in touch: [email protected]
🍸Follow us:
VinePair: https://www.instagram.com/vinepair/Sebastian: https://www.instagram.com/tollius_/Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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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 peelDirections
Add brown sugar cube to a chilled AP glass or flute. Soak cube with orange and Angostura bitters. Add Cognac and top with Champagne. Express and discard an orange and lemon twist.📧Get in touch: [email protected]
🍸Follow us:
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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 Vegetal½ ounce Chartreuse VEP Green¾ ounce Cocchi di Torino sweet vermouth1 ½ ounces Navy Strength Gin, such as PlymouthAngostura Orange BittersGarnish: Kirschwasser-soaked cherriesDirections
Add all liquid ingredients to a mixing glass and stir until chilled.Strain into a freezer-chilled vintage glass, such as a coupe.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/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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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]
🍸Follow us: https://www.instagram.com/timmckirdy
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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 orange wheel
- 1 ounce Denizen White rum
- ¾ ounce brandy (Capurro Pisco)
- ¼ ounce Ford’s Gin
- ½ ounce fresh lemon juice
- 1 teaspoon Orgeat (Beachbum Berry’s Latitude 29)
- Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid)
- Almond extract
- Saline solution
- Float: ½ ounce Harvey’s Bristol Cream sherry
Directions
1. Muddle orange wheel in a Collins glass and set aside.
2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin.
3. Flash blend with ice.
4. Add to Collins glass with muddled orange.
5. Fill with crushed ice and top with sherry float.
6. Garnish with generous mint sprig, orchid, and serve with a straw.
(Note: We plan to update this recipe with more exact quantities for some of the ingredients — stay tuned!)
**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 solutionDirections
Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a lemon twist.Hosted on Acast. See acast.com/privacy for more information.
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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 GinDirections
Combine all ingredients in a shaker tin. Flash-blend with 8 ounces (1 cup) pebble ice for 5 seconds or until the tin is frosty. Dump into a double rocks glass with 4 ounces of pebble ice. Garnish with a lemon wheel, lime wheel, round rosette paper cocktail fan, and alien toys.Hosted on Acast. See acast.com/privacy for more information.
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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 rimDirections
Add all ingredients to a cocktail shaker with 4 cubes of Hoshizaki ice. Hard shake until cold. 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 blossomHosted on Acast. See acast.com/privacy for more information.
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During this holiday week, a quick season’s greetings from everyone here at Cocktail College and the VinePair HQ. See you next year, as we return to our regular programming on Jan 4th!
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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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