Episodes
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...
Published 11/24/22
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...
Published 11/17/22
Published 11/17/22
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...
Published 11/10/22
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...
Published 11/03/22
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...
Published 10/27/22
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...
Published 10/20/22
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...
Published 10/13/22
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...
Published 10/06/22
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...
Published 09/29/22
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...
Published 09/22/22
He's back! It's our first ever guest, Eric Alperin, and he rejoins us today to mark a special occasion by discussing one of his favorite topics: etiquette. How exactly does that relate to cocktails and bartending? Listen on to learn more — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.
Published 09/15/22
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...
Published 09/08/22
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...
Published 09/01/22
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...
Published 08/25/22
Joey Smith, bar director at New York’s Chez Zou, tells us everything we need to know about the precise science of dilution. Listen on the learn why it’s so important in cocktails and how to avoid over- and under-diluting drinks —  and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.
Published 08/18/22
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...
Published 08/11/22
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...
Published 08/04/22
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,...
Published 07/28/22
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...
Published 07/21/22
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...
Published 07/14/22
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...
Published 07/07/22
In this techniques episode, friend of the show Jack Schramm returns with a host of hacks to bring simple cocktails up to high-class bartender standards. Listen on to learn everything you need to know about carbonation, acid adjusting, liquor temperature, and a cheeky little technique known as "the sink" — and don’t forget to subscribe! See acast.com/privacy for privacy and opt-out information.
Published 06/30/22
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,...
Published 06/23/22
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...
Published 06/16/22