Episodes
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
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...
Published 06/09/22
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...
Published 06/02/22
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...
Published 05/26/22
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...
Published 05/19/22
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...
Published 05/12/22
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...
Published 05/05/22
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...
Published 04/28/22
In the second installment of our "techniques" episodes, we sit down with Derek Brown, author of Mindful Mixology, to learn how to craft better non-alcoholic cocktails — a style of drinks that deserves our attention more than ever before. Listen on to learn about Brown's unique approach to NA drinks — and don't forget to subscribe! See acast.com/privacy for privacy and opt-out information.
Published 04/21/22
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....
Published 04/14/22
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....
Published 04/07/22
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 -...
Published 03/31/22
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...
Published 03/24/22
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...
Published 03/17/22
The importance of technique is one of the major foundations of Cocktail College. So, in today’s episode, we’re going to focus on one aspect of bartending that’s grown in prominence and gained a lot of attention in recent years: acid adjusting. We do so with a master of that technique — and friend of the show — Jack Schramm. Listen on to learn everything you need to know about altering the acidity of fresh citrus and how to deploy those ingredients in cocktails — and don’t forget to...
Published 03/10/22
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...
Published 03/03/22
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...
Published 02/24/22