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.    Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

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 Hosted on Acast. See acast.com/privacy for more information.

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-andJill Cockson's Cocktail College episode referenced in today's show: https://podcasts.apple.com/us/podcast/the-art-of-hospitality/id1583840832?i=1000611715875 Hosted on Acast. See acast.com/privacy for more information.

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. Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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. Hosted on Acast. See acast.com/privacy for more information.

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/ Hosted on Acast. See acast.com/privacy for more information.

"A stimulating liquor, composed of spirits of any kind, sugar, water, and bitters." Over 200 years since their publication in a New York state newspaper, those 13 words continue to stand as the very definition of the cocktail. They ring true when dissecting everything from an Old Fashioned to a Martini, Manhattan, Sazerac, or Pisco Sour. But do they capture the full essence of 21st-century cocktails or is this iconic definition due a modern-day re-examination? We're joined today by Greg Boehm, CEO of Cocktail Kingdom and the Cocktail Kingdom Hospitality Group to explore just that. We'll also learn about his background as an antique book collector and publisher, and the impact his work has had on the modern cocktail landscape. It's our 100th episode special, listener, so please don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Garnishes: Form or function? Foundational part of a drink's creation or afterthought? These are but a sprinkling of the topics we’re exploring in today’s techniques episode, where we're joined by New York-based Leo Robitschek, a James Beard Award-winning author and beverage director, and partner at Sydell Group. Listen on to discover Leo's considered, distinctly culinary approach to garnishes, and don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Angostura. Peychaud's. Orange. Chances are, that might be the extent to which your cocktail bitters experience extends, and if that is the case, you're missing a trick. Because as today's guest explains, bitters are an essential cocktail seasoning and a requirement in every drink. That guest is Sother Teague, beverage director at New York's Amor y Amargo and Overthrow Hospitality; host of "The Speakeasy" podcast; and author of “I’m Just Here for the Drinks.” And today's show is an ode to this complex category of ingredients, and a one stop shop for everything you need to know about using them. Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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. Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

Strange things happen when people enter airports. Manners fly out the window, along with all concept of time and space, and anything seemingly goes on the drinking front. But what about the fine folks serving up endless Bloody Marys and Martinis? What's it like running a high-end bar program in a space that all other areas of the industry seem to forget — from distributors and brand reps to award-giving organizations? Taking us behind the curtain today and into the intriguing world of airport bartending is New York's Steven Ferreira. For seven formative years, Steven worked at and ran a fast-paced bar at JFK, breaking the mold by squeezing fresh citrus and making proprietary syrups. Also along for the ride on this very special episode is returning guest, discerning drinker, and seasoned traveler Kelvin Uffre, who previously joined us for a memorable discussion on the Cuba Libre. Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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!) Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.) Hosted on Acast. See acast.com/privacy for more information.

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 juice½ ounce pineapple gum½ ounce Dubonnet or Lillet Rouge Garnish: candied pineapple wedgeDirections Add all ingredients to a shaker with ice.Shake until chilled.Double strain into a chilled Nick & Nora glass.Garnish with a candied pineapple wedge. Hosted on Acast. See acast.com/privacy for more information.

Introducing Taplines, the latest addition to the VinePair podcast network. Each week, VinePair contributing editor and columnist Dave Infante interviews an industry professional about a triumph, tribulation, or turning point in the evolution of America's multibillion-dollar beer industry. Think: brewing icons, industry insiders, outspoken outsiders... basically anyone and everyone who’s made American beer into the cultural and commercial force it is today. Hosted on Acast. See acast.com/privacy for more information.

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).   Hosted on Acast. See acast.com/privacy for more information.

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 Calvados1/4 ounce orgeat2 dashes aromatic bitters, such as Bitter TruthGarnish: lemon twistDirectionsAdd all ingredients to a mixing glass with ice.Add two lemon peels to either side of the ice on the outer inner rim of the mixing glass.Stir until chilled.Strain into a chilled Nick & Nora glass.Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Hospitality — it's not just the name of the game but the name of the industry we love (and occasionally love to loathe). But what is hospitality truly about, beyond knowing how to properly interact with guests? In today's very special episode of Cocktail College, we're joined by Kansas-City-based entrepreneur, bar owner, returning guest, and VinePair 50 honoree, Jill Cockson. With Jill, we're exploring all of the unexpected but massively important aspects of hospitality — topics that don't just influence service but should shape the very nature of the industry moving forward. It's everything you need to know about hospitality, and it's all right here on the Cocktail College podcast — don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

Joining us today to explore the wide world of sour cocktails is Mike Lay. Based in Las Vegas and a two-times James Beard semi-finalist, Mike is the beverage director for the MINA group, and arrives in the virtual studio today with many years of experience in the bar, restaurant, and hospitality industries. Listen on to learn more — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

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.    Hosted on Acast. See acast.com/privacy for more information.

Rum and Coke, Cuba Libre, Mentirita — there are many names to describe one of the world’s most famous highballs, which shows that this drink means different things to different people. For today's guest, Kelvin Uffre, the combination of rum, lime, and coke holds immense power — the ability to transport him back to his youth. Kelvin is an award-winning bartender and works as the New York rep for Tequila Fortaleza. Listen on to discover three of his Cuba Libre recipes — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

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!  Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.  Hosted on Acast. See acast.com/privacy for more information.

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!   Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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.   Hosted on Acast. See acast.com/privacy for more information.

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 DirectionsAdd all ingredients to a shaker with several large ice cubes. Shake until chilled. Strain into a 10-ounce Old Fashioned glass. Top with ice and garnish with a lemon twist and a brandied cherry on a toothpick, tucked into the lemon peel. Hosted on Acast. See acast.com/privacy for more information.