Cocktail College

The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia's Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe! Patrick Jennings' Diamondback Recipe - 1 ½ ounces Rittenhouse Rye - ¾ ounce Green Chartreuse - ¾ ounce Laird's Bonded Apple Brandy - Garnish: brandied cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled and strain into a chilled coupe glass. 3. Garnish with brandied cherry.

On this very special edition of Cocktail College, we're shaking things up and departing from a specific drink or technique to turn our focus to an ingredient. And it's not just any ingredient — it's one of the foundational spirits of American drinks culture as well as the cannon of classic cocktails. That's right, we're embarking on a bourbon deep-dive with some of the biggest names in the business: the brand is Wild Turkey and our guest is third-generation Associate Master Blender, Bruce Russell. On a recent trip to Kentucky, we got to sit down with Bruce to talk about bourbon, brand building, family legacy, and how all of that distills down into better mixed drinks at the bar or in your home. We also got a very special first taste of a brand new expression in the brand's line. Listen on to learn more — and don't forget to like, subscribe, and leave a review!

Inspired by the rallying cry for a war history has often forgotten, Remember the Maine is a drink that wears its patriotism on its sleeve, and its vermouth and cherry component with pride. At first glance, it reads like a Manhattan with flair: rye, sweet vermouth, cherry Heering, and a rinse of absinthe. But follow its trail and you'll find a drink that likely evolved from another historical oddity. Helping us navigate its complicated history and composition is Joel Lee Kulp, owner and general manager of Brooklyn's The Richardson. Listen on (or read below) to discover Joel's Remember the Maine recipe(s) — and don't forget to like, review, and subscribe.Joel Lee Kulp's Remember the Maine Recipes Directions follow recipes Variation 1 - 1 ounce Dolin sweet vermouth- ¼ ounce Cherry Heering- 2 ounces Wild Turkey 101 Rye Whiskey- Garnish: lemon twistVariation 2 - ¾ ounce Dolin sweet vermouth- ¼ ounce Cherry Heering- 2 ounces Michter's Rye Whiskey- ¼ ounce Pernod Pastis- Garnish: lemon twistVariation 3 - ¾ ounce Dolin sweet vermouth- ¼ ounce Vicario Savage Cherry Liqueur- 2 ounces Russell's Rye Whiskey- Garnish: Absinthe spritz (on serving glass)Directions For all three variations 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled and strain into a cocktail/coupe glass.3. Add garnish if recipe calls for it.

To be sure, the Tom Collins is a little boring on paper, but beyond its simplicity lies one of the great origin stories in cocktail history — complete with fake names, old-time pranks, and a debate over whether “Tom” was even the right guy in the first place. It's a highball in structure, a sour in spirit, and still one of the most enduring templates ever poured over ice. But where did the Tom Collins actually come from? And how can something so classic still surprise and impress us all these years later? Here to discuss all of that and more is Allison Everitt, a Detroit-based bartender and founder of Fast Friends, a pop-up celebrating industry-led hospitality. Listen on (or read below) to discover Allison's Tom Collins recipe — and don't forget to like, review, and subscribe. Learn more about VinePair's Best New Bartender competition here! Allison Everitt's Tom Collins Cocktail Recipe Ingredients - 2 ounces Old Tom Gin - ½ ounce simple syrup (1:1) - ¾ ounce fresh lemon juice - Garnish: lemon twist Directions 1. Add all ingredients to a shaker tin with ice. 2. Shake until chilled and strain into a Collins glass. 3. Fill with ice and top with soda water. 4. Garnish with lemon twist.

First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality. Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe.Learn more about VinePair's Best New Bartender competition here! Abe Vucekovich's East India Cocktail Recipe Ingredients - 2-3 dashes Angostura Bitters- 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof)- ¼ ounce Luxardo Maraschino Liqueur- ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao- 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy- Garnish: pineapple wedge and skewered cherryDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until chilled and strain into a rocks glass over a large cube of ice.3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim.

French soldier Gaétan Picon crafted his namesake liqueur — an intensely bitter, herbal, and orange-forward spirit meant to fight off fevers — in the 1830s. Back home, locals soon discovered that a dash of Amer Picon in their beer transformed an ordinary pint into something extraordinary. And so the Picon Bière was born. Joining us to explore it today is Jay Zimmerman, long-time bar owner and bartender at Bar Ba'sik, which sadly recently closed, and sales manager at Good Time Brewing Co. Listen on (or read below) to discover Jay's Picon Bière recipe — and don't forget to like, review, and subscribe! Jay Zimmerman's Picon Bière Recipe Ingredients - 1 ounce Amer Picon or alternative, such as Braulio or the Pathfinder - 6 ounces beer, such as Kronenbourg, Witbier, or Good Time IPA Non-Alcoholic Directions 1. Build in a 10 ounce Highball glass. 2. Serve as cold as possible without ice.

Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito, a humble mix of rum, mint, lime, sugar, and soda water. But don't be fooled — beneath the easygoing exterior lies a rich history, deep cultural significance, and surprising amount of craft and technique to perfect it. Joining us to explore it today is Maestro Cantinero and founder of Miami's Café La Trova, Julio Cabrera. Listen on (or read below) to discover Julio's Mojito recipe — and don't forget to like, review, and subscribe!Julio Cabrera's Mojito Recipe Ingredients - ½ tablespoon (10-12g) granulated white cane sugar- ¾ ounce fresh lime juice- 6-10 mint leaves- 2 ounces white rum, such as Bacardi Superior, Flor de Caña 4 Year, Don Q, Banks 5, Bounty etc.- Garnish: mint sprig and one dash of Angostura bittersDirections 1. Add sugar and lime to a highball glass (8 or 10 ounce) and stir to create a paste.2. Add mint leaves and muddle gently, without breaking leaves.3. Fill glass with cube ice and add rum.4. Top with soda water and garnish with mint sprig and bitters.5. Serve with long stirrer or spoon (no straw).

The Rusty Nail is basically just Scotch and Drambuie, stirred over ice — no citrus, no dilution debates, no garnish wars. And yet, this two-ingredient classic has a history as layered as the whisky it's built on. Here to explore it with us is Jordan Valls, bar manager at Palomar in Portland, Oregon. Listen on (or read below) to discover Jordan's Rusty Nail recipe — and don't forget to like, review, and subscribe! Jordan Valls' Rusty Nail Recipe Ingredients - ¼ ounce Drambuie - ½ ounce papaya cordial - ½ ounce Cutty Sark Prohibition - 1 ½ ounce Johnnie Walker Red Label - 4 dashes Angostura cocoa bitters - Garnish: orange coin Directions 1. Add all of the ingredients to a mixing glass with ice. 2. Stir to combine and strain into a rocks glass over a large cube of ice. 3. Garnish with an orange coin.

Named after the iconic Hotel Nacional de Cuba, today's tropical Daiquiri riff combines rum, pineapple, apricot liqueur, lime, and sugar, serving a perfect balance of elegance and escapism. Beyond its postcard-perfect vibes, the Hotel Nacional carries some serious history. Here to explain it all is SC Baker, bar lead at Epiphany in Louisville, Kentucky. Listen on (or read below) to discover Baker's Hotel Nacional recipe — and don't forget to like, review, and subscribe! SC Baker's Hotel Nacional Recipe Ingredients - 1 ½ ounces lightly aged rum, such as Misguided spirits Red Sky, Hamilton 87 White ‘Stache, Real McCoy 3 year - ½ ounce apricot liqueur, such as Rothman & Winter Orchard Apricot - ¼ ounce rich simple syrup (2:1 white sugar to water) - 1 ounce pineapple juice - ½ ounce lime juice (freshly squeezed or Superjuice) - Garnish: dried apricot on a cocktail pick (optional) Directions 1. Add all of the ingredients to a cocktail shaker with ice. 2. Shake until chilled and strain into a chilled cocktail glass. 3. Serve as is or garnish with a dried apricot on a cocktail pick.

The Southside is a cocktail with a split personality — part speakeasy classic, part country club staple, and depending on who you ask, a drink with roots in gangsters or golf courses. It's a simple mix of gin, citrus, mint, and sugar, but behind that refreshing exterior lies a surprisingly tangled history. Here to unpack it all is Ryan Garrison, head bartender at Brooklyn's Bitter Monk, a lead bartender at New York's Sugar Monk, and the distillery manager for Atheras Spirits. Listen on (or read below) to discover Ryan's Southside recipe — and don't forget to like, review, and subscribe!Ryan Garrison's Southside Recipe Ingredients - ½ ounce simple syrup- ½ ounce freshly squeezed lemon juice- 2 ounces London Dry Gin, such as Ford's- 5-6 mint leaves- Garnish: attractive mint sprig or simple mint leafDirections 1. Slap chilled Nick & Nora glass with mint leaves then add to a cocktail shaker with the rest of the ingredients and ice.2. Lightly shake until chilled then double strain into one side of the shaker.3. Add a splash of soda water and pour into chilled, prepared Nick & Nora.4. Garnish with mint sprig or single mint leaf.

Food-inspired cocktails, ingredient-driven drinks, and cutting-edge techniques: These are some of the key tenets of one of the hottest trends in mixology right now and the topic of today's show. It's savory cocktails, and our guest is David Muhs, head bartender at Brooklyn's Sama Street, and head bartender and partner at New York's Monkey Thief. Listen on (or read below) to learn how David brings all these components together in one (of many) delicious recipes — and don't forget to like, review, and subscribe!David Muhs' Major Tom Recipe Ingredients - 1 ounce London Dry Gin- 1 ounce Mizu Lemongrass Shochu- 6 dashes chili tincture (about 3:1 by weight, Florida Orange Blossom or Acacia)- 1 barspoon ginger syrup (2:1)- ½ ounce lemongrass syrup (20 grams fresh lemongrass into 1:1 simple syrup, boiled, seeped, and strained)- ½ ounce CoCo Lopez- 1 ounce fresh lime juice- 1 pickled fish sauce cherry tomato with 1 barspoon pickling liquid (cherry/grape tomatoes pickled with 2 parts rice wine vinegar, 1 part fish sauce, a couple garlic cloves, and Thai chilis, some Cubeb or black peppercorns. 24-hour pickle)- Garnish: lime leaf and atomized lime leaf tinctureDirections 1. Add all ingredients to a cocktail shaker with ice.2. Shake until chilled and strain into a rocks or ceramic glass over one large cube of ice.3. Garnish with a lime leaf and atomized lime leaf tincture.

Few tiki and tropical drinks are as light, herbal, and dangerously sessionable as the Missionary's Downfall. Created by Don the Beachcomber in the 1930s, it's one of the genre's earlier recipes and one of the first cocktails to embrace the power of the blender. And it is the blender itself — and proper blending technique — that will primarily be in our crosshairs on today's episode. Here to lead us on that exploration is returning guest, VinePair Next Wave Awards Bartender of the Year (2024), and Chief Cocktail Officer at Brooklyn's Sunken Harbor Club, Garret Richard. Listen on (or read below) to discover Garret's Missionary's Downfall recipe — and don't forget to like, review, and subscribe! Garret Richard's Missionary's Downfall Recipe Ingredients - ½ ounce acid-adjusted pineapple juice* or lime juice - ½ ounce rich honey syrup (about 3:1 by weight, Florida Orange Blossom or Acacia) - ½ ounce peach liqueur, such as Giffard Crème de Pêche de Vigne (from freezer) - ½ ounce RinQuinQuin Peach Aperitif (from freezer) - 1 ounce white rum, such as Probitas or Havana 3-Year (from freezer) - 60 grams chopped pineapple chunks (frozen for a day, then taken out of freezer to defrost, and strained) - 12-13 fresh mint leaves - 1 ½ cups (170 grams) crushed ice - ¼ teaspoon Xantham gum - Garnish: pineapple wedge and mint sprigs Directions 1. Add all ingredients sans ice to a blender and flash blend until fully incorporated (blend for as short a time as possible to achieve this). 2. Add ice and blend until chilled and fully incorporated (again, the shorter the better here). 3. Serve in a chilled Pearl Diver (or 10 ounce) glass and garnish with mint and pineapple wedge. *Acid Adjusted Pineapple Juice Recipe Ingredients - 3.2 grams citric acid- 2.0 grams malic acid- 100 milliliters fresh pineapple juice (strained)

It's sweet, it's colorful, and it's got a history wilder than a Rolling Stones tour bus — it's the Tequila Sunrise. And while it might look like a poolside guilty pleasure, behind the gradient glow lies a story of rock ‘n' roll excess, reinvention, and one major identity crisis. Here to explore this storied creation's history is Nikolas Vagenas, bartender and co-owner at Brooklyn's Mr. Melo. Listen on (or read below) to discover Nikolas' Tequila Sunrise recipe — and don't forget to like, review, and subscribe! Nikolas Vagenas' Tequila Sunrise Recipe Ingredients - ½ ounces agave/grenadine mix (1 part water, 1 part agave syrup, 1 part pomegranate molasses) - ½ ounce Luxardo cherry syrup (diluted slightly) - 2 ounces blanco tequila - ¾ ounce acid-adjusted orange juice* - 2 dashes orange bitters - Splash of soda - Garnish: orange slice and Luxardo cherry Directions 1. Build all ingredients in a chilled highball glass in the order listed. 2. Add ice and garnish with an orange slice and Luxardo cherry. 3. Serve, directing guest to stir before drinking. *Acid Adjusted Orange Juice Recipe Ingredients - 34g citric acid - 22g malic acid - 2g tartaric acid - Pinch of salt - 1 quart freshly squeezed orange juice

Fine French sparkling wine meets absinthe in the two-ingredient Death in the Afternoon, a cocktail created by Ernest Hemingway and named after his 1932 non-fiction work of the same name. Joining us to give this simple concoction the Cocktail College treatment is Kassidy Scholl, beverage director at New York's Ask for Janice. Listen on (or read below) to discover Kassidy's Death in the Afternoon recipe — and don't forget to like, review, and subscribe! Kassidy Scholl's Death in the Afternoon Recipe Ingredients - 2 ounces absinthe - 4 ounces Champagne - Garnish: lemon or orange twist Directions 1. Add chilled absinthe to a chilled Champagne flute. 2. Slowly add chilled Champagne. 3. Express a lemon or orange twist to garnish then discard. Kassidy Scholl's Death in Havana Recipe Ingredients - ¾ ounce absinthe - ¾ ounce white rum - 1 teaspoon Maraschino liqueur - 1 teaspoon velvet falernum - Champagne Directions 1. Add chilled absinthe, white rum, Maraschino liqueur, and velvet falernum to a chilled Champagne flute. 2. Top with chilled Champagne.

Never before on Cocktail College have we covered a cocktail that's so defined by the inclusion of a very specific type of bitters as today's drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!Chris Lemperle's Fourth Regiment Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- 1 ½ ounces sweet vermouth, such as Carpano Antica- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.Chris Lemperle's Cavalier Recipe Ingredients - ½ ounce rye whiskey, such as Rittenhouse- ½ ounce Calvados, such as Domaine du Montreuil Pays d'Auge- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year- ½ teaspoon cane syrup- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.

When considering what makes a cocktail notable or even iconic, the Singapore Sling has a lot going for it. There's the more than 100 years of history and indelible ties to a nation as well as a historic hotel bar in that nation. It has its own glass, a catchy name, and a memorable big-screen appearance in at least one major film. Here to explore this tropical icon with us at Cocktail College is Steve Schneider, partner, bar manager, and head bartender at New York's Sip & Guzzle. Listen on (or read below) to discover Steve's Singapore Sling recipe — and don't forget to like, review, and subscribe!Steve Schneider's Singapore Sling Recipe (courtesy of the Long Bar at the Raffles Hotel) Ingredients - 30 milliliters London Dry Gin- 10 milliliters Bénédictine (D.O.M)- 10 milliliters Cherry Liqueur (Luxardo Sangue Morlacco)- 10 milliliters Orange Curaçao (Pierre Ferrand Dry Curaçao)- 10 milliliters Crawley's Raffles Grenadine- 2 dashes Scrappy's Plantation Raffles Bitters- 60 milliliters fresh pineapple juice- 15 milliliters fresh lime juice- Garnish: Luxardo cherry and a slice of pineappleDirections 1. Add all ingredients to a cocktail shaker with a little ice.2. Shake until well chilled and strain into a Singapore Sling glass.3. Top with fresh ice and garnish with Luxardo cherry and pineapple slice.

The Mexican Firing Squad is a bonafide tequila-based classic with almost 100 years' history — despite what its '70s-disco-era-sounding name suggests. As James O'Donnell, bar manager at Fives Bar in New Orleans, puts it, the MFS is a great recommendation for those looking to riff on the Spicy Margarita. But it's also so much more than that. Listen on (or read below) to discover James' Mexican Firing Squad recipe — and don't forget to like, review, and subscribe!James O'Donnell's Mexican Firing Squad Recipe Ingredients - 4-5 dashes Angostura bitters- ¾ ounce fresh lime juice- ¾ ounce Hibiscus grenadine (1:1 Pom juice to sugar + 5-7 grams dried hibiscus per quart)- 2 dashes Árbol Chile tincture (Blanco tequila and Chile de árbol)- 2 ounces reposado tequila, such as Patrón- Garnish: dehydrated lime wheelDirections 1. Add all ingredients to a cocktail shaker with ice.2. Hard shake until well chilled and strain into a Rocks glass filled with cubed ice.3. Garnish with a dehydrated lime wheel.

You might question why we're focusing on the Lychee Martini today, based upon its reputation for being overly sweet, garishly garnished, and a “Martini” by virtue of its serving vessel only. But this drink is not a lost cause, nor should it be confined to the annals of history, along with the likes of the Appletini — not when it's in the hands of some of the finest pros in the hospitality industry. One such individual is Bryan Schneider, beverage director at New York's recently opened Twin Tails and creator of the restaurant's Salted Lychee Martini. Listen on (or read below) to discover Bryan's classic and updated Lychee Martini recipes — and don't forget to like, review, and subscribe! Bryan Schneider's Salted Lychee Martini Recipe Ingredients - 3 ounces vodka - 2 tsp St. Germain - 1 ounce Lychee syrup (Chaokoh brand) - ½ tsp olive brine - 1 gram citric acid - 1 gram salt - 1 Makrut lime leaf for shaking - Garnish: Double Makrut leaf Directions 1. Add all ingredients to a cocktail shake with ice. 2. Shake until well chilled and strain into a coupe. 3. Garnish with a fresh, double Makrut lime leaf. Bryan Schneider's Classic Lychee Martini Recipe Ingredients - 3 ounces vodka - 1 ounce Lychee syrup (Chaokoh brand) - ¼ ounce fresh lemon or lime juice - 1 canned Lychee (Chaokoh brand) - Garnish: 1 canned Lychee (Chaokoh brand) Directions 1. Add all ingredients to a cocktail shake with ice. 2. Shake until well chilled and strain into a coupe. 3. Garnish with canned Lychee on a pick.

Whether you're partaking in Dry January, looking to dip a toe into the realm of Zebra Striping, or simply want to learn how to craft better non-alcoholic cocktails from one of the best in the business, this conversation with Derek Brown has you covered. Derek has devoted the most recent chapter of his career to NA drinks, is the author of the book Mindful Mixology and the substack Positive Damage, and host of the Mindful Drinking podcast. Listen on to learn his unique approach to NA drinks — and don't forget to subscribe!

Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron's batched Eggnog recipe — and don't forget to like, review, and subscribe! Aaron Goldfarb's Eggnog Recipe (serves 12) Ingredients - 12 eggs, separated - 1 cup demerara sugar - 3-4 cups milk - 1 16-ounce carton heavy cream - 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum - Garnish: nutmeg Directions 1. Beat egg whites to a soft peak and set aside. 2. Separately, mix egg yolks and sugar until sugar is dissolved. 3. Add cream and milk until thoroughly combined. 4. Carefully fold in egg whites then add alcohol. 5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve. 6. Garnish with freshly grated nutmeg.

The Moscow Mule is arguably the ultimate workhorse cocktail. Equally at home in high-class bars as well as neighborhood dives, it's a fantastic candidate for some high-brow hacks, should you be so inclined. We here at Cocktail College are so inclined, so we enlisted the help of Evan Hawkins, co-owner and beverage director of Romeo's, in New York's East Village. Listen on (or read below) to learn Evan's Moscow Mule recipe — and don't forget to like, review, and subscribe! Evan Hawkins' Moscow Mule Recipe Recipe Ingredients - 1 ½ ounces vodka - ½ ounce fresh lime juice - 1 ¼ ounces ginger syrup (Liquid Alchemist / Cheeky) - Ginger beer - Angostura Bitters - Garnish: mint Directions 1. Add vodka, lime, and ginger syrup to a shaker with two Kold Draft cubes. 2. Whip shake until well chilled and strain into a tall glass. 3. Top with ginger beer, crushed ice, Angostura Bitters, and mint.

A simple but delightful brunch staple, the Mimosa has a surprisingly specific history for a mix of orange juice and sparkling wine. Today we're joined by Matt Chavez, bar manager at New York's COQODAQ, to discuss the dynamic duo. Listen on (or read below) to learn Matt's Mimosa recipe — and don't forget to like, review, and subscribe! Matt Chavez's Mimosa Recipe Ingredients - 1 ounce freshly squeezed orange juice - Blanc de Blancs Champagne, such as Pierre Peters Directions 1. Add orange juice to a flute glass. 2. Top with Champagne. 3. Serve without garnish next to a cup of black coffee.

Spirit, sugar, water, bitters — in whatever order you like. Regular Cocktail College listeners will be very familiar with that catch-all description that defines the cocktail. And indeed, we spend a lot of time here exploring those first two, if not three, ingredients. But bitters? Perhaps not as much as we should. Which is why we're digging out one of the crown jewels from the Cocktail College vaults and revisiting our conversation on everything you need to know about deploying bitters in drinks with none other than Sother Teague.

It's been almost two years since we first explored the timeless mix of Campari, American whiskey, and sweet vermouth, so now felt like an opportune moment to revisit — and reconsider — the Boulevardier. Joining us to do so is jet-setting Japan-based bartender Holly Graham, founder of Tokyo Confidential, which opened in late 2023. Listen on (or read below) to learn Holly's Boulevardier recipe — and don't forget to like, review, and subscribe! Holly Graham's Boulevardier Recipe Ingredients - 45 milliliters rye whiskey, such as Woodford Reserve - 22.5 milliliters Scarlet Bitter Liqueur (or split base Campari and Aperol) - 22.5 milliliters Mancino sweet vermouth - Garnish: orange coin Directions 1. Add all ingredients to a Kimura rocks glass with one large cube. 2. Stir until well chilled. 3. Garnish with orange coin.

We're shifting our gaze from individual cocktails momentarily to explore a single ingredient. More specifically, one of the world's most popular spirits: vodka. Joining us to do so is Dennis Tamse, the Global Relationships Director for the Nolet Distillery. This being Cocktail College, there will also be some Martini discussion, including Dennis' preferred Vodka Martini recipe, which is also listed below. Dennis Tamse's Vodka Martini Recipe Ingredients - 50 milliliters Ketel One vodka - 20 milliliters dry vermouth - Garnish: lemon twist and olive Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled Nick & Nora or coupe glass. 4. Garnish with a small lemon twist and a chilled olive.

The Painkiller carries unusual baggage for a tropical drink created in paradise. Those issues stem from contested origin stories — something we encounter quite frequently here at Cocktail College — and intellectual property wrangles (not quite so common). Joining us to explore all of that, and just generally wax lyrical about the Painkiller, is Daniel O'Grady, general manager at NYC's Lullaby. Listen on (or read below) to learn Daniel's "riff" on the Painkiller — and don't forget to like, review, and subscribe! Daniel O'Grady's "riff" on The Painkiller Ingredients - ¾ ounce fresh orange juice (acid adjusted with 1% lactic acid) - 3 ½ ounces fresh pineapple juice - 1 ½ ounces cream of coconut blend (3:2 Coco Lopez:coconut milk) - 1 barspoon Hamilton 151 - ¼ ounce (scant) Cruzan Black Strap - ¾ ounce El Dorado 15 Year - 1 ounce Smith & Cross - Garnish: freshly grated nutmeg Directions 1. Add all ingredients (sans garnish) to a cocktail shaker with Kold Draft ice. 2. Shake until well chilled. 3. Strain into a chilled Collins glass filled 70 percent with crushed ice. 4. Garnish with lots of freshly grated nutmeg and serve with a straw.

We're making a temporary pivot to being a grapefruit podcast today, all in the pursuit of perfecting the bourbon-based Brown Derby cocktail. Joining us to deliver this historical citrus masterclass is Eben Klemm, a longtime hospitality pro who currently works as VP of Beverage and Service for Left Lane Hospitality. Listen on (or read below) to learn Eben's Brown Derby recipe — and don't forget to like, review, and subscribe!Eben Klemm's Brown Derby Recipe Ingredients - 1 ½ ounces bourbon - ¾ ounce honey syrup (2:1) - ¾ ounce fresh yellow grapefruit juice (strained) - 1 drop Echinacea extract Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Single strain into a chilled martini glass. 4. Garnish with grapefruit twist.

Despite having such a simple formula — it's a sour made using aromatic bitters as the base spirit — the Angostura Sour is a much more modern creation than you might expect, though it does enjoy something of a rich historical lineage. Joining us to explore that drink today is KJ Williams, a veteran bartender who these days works at New York's Long Island Bar. Listen on (or read below) to learn KJ's Angostura Sour recipe — and don't forget to like, review, and subscribe! KJ Williams' Angostura Sour Recipe Ingredients - 1 ounce grenadine - ¾ ounce fresh lime juice - 1 ½ ounces Angostura Bitters - ¼ ounce fresh egg white Directions 1. Add all ingredients to a cocktail shaker with no ice. 2. Whip dry shake for 10-12 seconds. 3. Add Kold Draft cubes and vigorously shake until chilled. 4. Double strain into a chilled Coupe glass.

Our "Techniques" episodes often focus on processes and drinks that require expensive equipment and esoteric ingredients. But today we're returning to the fundamentals of bartending to answer a seemingly simple question: How do you build faster rounds and, in turn, put out better drinks? Joining us to answer that question is an expert on t: Haley Traub, the general manager of Attaboy and Good Guy's in New York's Lower East Side.

A quasi-Sidecar riff with a triple threat of base spirits, today's subject is the Between the Sheets, a 1930's creation that all too often flies under the the radar. Whether you're looking for a beginner's rum drink or a sneakily boozy, shaken concoction, Ricky Ramirez from Milwaukee's The Mothership has you covered in this edition of Cocktail College. Listen on (or read below) to learn Ricky's Between the Sheets recipe — and don't forget to like, review, and subscribe! Ricky Ramirez's Between the Sheets Recipe Ingredients - ½ ounce fresh lemon juice - 1 ounce Cognac, such as Hine "H" - 1 ounce Brovo Orange Curaçao - 1 ounce Planteray 3 Star rum (or JM Rhum Agricole Blanco, Scarlet Ibis Trinidad Aged, or El Dorado 12) - Garnish: orange twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled and double strain into a Bodega glass. 3. Garnish with an orange twist.

It's one of the most well-known, canonical Scotch cocktails, but is it actually good? Here to discuss and teach everything you need to know about the Blood and Sand is Izzy Tulloch, head bartender at New York's Milady's. Listen on (or read below) to learn Izzy's Blood and Sand recipe — and don't forget to like, review, and subscribe! Izzy Tulloch's Blood and Sand Recipe Ingredients - ¾ ounce very fresh orange juice - ¼ ounce Carpano Antica sweet vermouth - ¼ ounce Punt e Mes - ¾ ounce Cherry Heering - 1 ounce Monkey Shoulder Blended Scotch - Garnish: lemon twist (express and discard) Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake vigorously and double-strain into a chilled sour glass. 3. Express and discard a lemon twist to garnish.

You've mastered the Pisco Sour and Punch, impressed your friends with El Capitan, now it's time to kick back with the Chilcano, a zesty, refreshing mix of pisco, ginger, and lime. Joining us for today's episode is DC-based Glendon Hartley, a bartender and proprietor of Service Bar, Causa, and Amazonia. Listen on (or read below) to learn Glendon's Chilcano recipe — and don't forget to like, review, and subscribe!Glendon Hartley's Chilcano Recipe Ingredients - 4 ounces soda water - ½ ounce fresh lime juice - 1 ounce ginger simple syrup - 1 ounce Torontel pisco - ½ ounce Italia pisco - Garnish: citrus tuile, lime wedge, or lime peel Directions 1. Over a large spear of ice in a chilled highball glass, first add soda water. 2. Add the remaining ingredients. 3. Garnish with a citrus tuile, lime wedge, or lime peel.

On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.'s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don't forget to leave a rating, review, and subscribe! Jeffrey Morgenthalers' Negroni Recipe Ingredients - 1 ounce Beefeater gin - 1 ounce Cinzano Rosso vermouth - 1 ounce Campari - Garnish: orange twist or wedge Directions 1. Add all ingredients to a chilled rocks glass with ice. 2. Stir until chilled. 3. Garnish with an orange twist or wedge.

Against a backdrop of explosive growth for tequila in the U.S., there remains a relative lack of classic and contemporary classic tequila cocktails — and that phenomenon is only amplified when you look beyond blanco and añejo and focus solely on reposado. This feels like an opportunity missed, so we decided to put things right and devote a discussion to mixing reposado in cocktails. Joining us as our tutor for the episode is William Brooks, Brown Forman's global brand ambassador for tequila. Whether you're looking to reimagine classics with reposado or construct something entirely new from scratch, we've got you covered. Listen on to learn William's tips — and don't forget to leave a rating, review, and subscribe! William Brooks' Gracias Mexico Recipe Ingredients - 1 Tequila Herradura reposado - 1 ounce fresh lemon juice - ¾ ounce Nixta Licor de Elote - ¼ ounce creme de cacao - ¼ ounce agave nectar - ¼ egg white - Garnish: grated nutmeg Directions 1. Add all ingredients to a cocktail shaker without ice and dry shake. 2. Add ice and shake until well chilled. 3. Strain into a chilled Nick & Nora glass and garnish with a grated nutmeg.

A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don't forget to leave a rating, review, and subscribe! Paul Harrington's Jasmine Recipe Ingredients - 1 ½ ounces London Dry gin - ¾ ounce fresh lemon juice - ¼ ounce Cointreau - ¼ ounce Campari - Garnish: lemon twist Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled coupe glass and garnish with a lemon twist.

The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don't forget to leave a rating, review, and subscribe! Gareth "G" Franklin's Luxardo Bianco Negroni Recipe Ingredients - 1 ounce London Dry Gin (at least 43% ABV), kept in the freezer - 1 ounce Luxardo Bitter Bianco - 1 ounce bianco vermouth, or Cocchi Americano Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled rocks glass over a large cube. 4. Season hands with orange and grapefruit twist.

Sam Ross, of Attaboy, Milk & Honey, Temple Bar, Good Guy's, and general cocktail creation fame joins us to discuss one of said creations: the Paper Plane. Vying for position with the Penicillin as one of Ross's most famous and beloved drinks, the Paper Plane took off by employing the Last Word template and introducing some then-little-known ingredients, including non-negotiable Amaro Nonino. Listen on (or read below) to learn Ross's Paper Plane recipe — and don't forget to leave a rating, review, and subscribe! Sam Ross's Paper Plane Recipe Ingredients - ¾ ounce fresh lemon juice - ¾ ounce Aperol - ¾ ounce Amaro Nonino - ¾ ounce bourbon (above 90 proof) Directions 1. Add all ingredients to a cocktail shake with one large cube of ice. 2. Hard shake until chilled. 3. Strain into a frosted coupe glass.

Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don't forget to leave a rating, review, and subscribe! Manolito's Swampwater Recipe Ingredients - 15 ounces pebble ice - 1 tablespoon granulated sugar - 3 ounces Green Chartreuse - 1 ½ ounces fresh pineapple juice - 1 ounce fresh lime juice - 1 basil leaf Directions 1. Add ice, sugar, pineapple, and lime to a Hamilton blender. 2. Blend until incorporated. 3. Add basil leaf and slowly pour in Chartreuse while still blending. 4. Pour into a 15-ounce Swampwater mug or Hurricane glass when fully incorporated. 5. Garnish with a pineapple frond and mint sprig.

Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked & Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don't forget to leave a rating, review, and subscribe! Joaquín Simó's Naked & Famous Recipe Ingredients - ¾ ounce Aperol - ¾ ounce Yellow Chartreuse - ¾ ounce Del Maguey Chichicapa Mezcal - ¾ ounce fresh lime juice Directions 1. Add all ingredients to a shaker tin with ice.2. Shake until chilled. 3. Strain into a chilled coupe glass.

It's one of the first "modern classics" in the canon, and we're joined by its creator, Salvatore Calabrese. The Maestro himself checks in to Cocktail College to chat about one of his most famous creations — how it came to be, why it's become so famous, and how to perfect it, plus so much more. Listen on or read below to learn Salvatore's Breakfast Martini recipe — and don't forget to leave a rating, review, and subscribe! Salvatore Calabrese's Breakfast Martini Recipe Ingredients - 1 ¾ ounces London Dry gin - ½ ounce Cointreau - ½ ounce lemon juice - 1 heaped barspoon Wilkin & Sons Orange Marmalade - Garnish: orange twist Directions 1. Add all ingredients to a shaker tin with ice.2. Stir to dissolve marmalade, discard excess water, and add fresh ice. 3. Shake until chilled.4. Strain into a chilled cocktail glass.5. Garnish with a shredded orange or orange twist.

We're traveling all the way to Melbourne, Australia today to chat with Chris Hysted-Adams and learn about one of the most interesting modern classics created this century. The drink is the Death Flip, which debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Listen on (or read below) to learn Chris' Death Flip recipe — and don't forget to leave a rating, review, and subscribe! Chris Hysted-Adams' Death Flip Recipe Ingredients - 1 ounce blanco tequila - ½ ounce Jägermeister - ½ ounce Yellow Chartreuse - ¼ ounce vanilla simple syrup - 1 whole egg - Garnish: grated nutmeg Directions 1. Add all ingredients to a shaking tin with one ice cube. 2. Dry shake until all ingredients are incorporated. 3. Fill with ice and shake until chilled. 4. Fine strain into a chilled Coupette glass. 5. Garnish with grated nutmeg.

We're diving into the Cocktail College archives today to shine another light on an often-overlooked tequila-based classic: El Diablo. Here to mix up fresh lime, crème de cassis, ginger beer, and blanco is Josué Gonzaléz of Miami's Unfiltered Hospitality. Listen on or read below to discover Josué's El Diablo recipe — and don't forget to leave a rating, review, and subscribe! Josué Gonzaléz's El Diablo Recipe Ingredients - ¾ ounce fresh lime juice- 1 ¼ ounces blanco tequila- ½ ounce crème de cassis- 3 ounces ginger beer- Garnish: lime wheel, candied ginger, and Filthy cherry Directions 1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor).2. Shake until cold and strain into a highball glass.3. Top up with ginger beer and crushed ice.4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we've seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn't mean we can't reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother's Sazerac recipe — and don't forget to leave a rating, review, and subscribe! Sother Teague's Sazerac Recipe Ingredients - Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup - 2 dashes Peychaud's bitters - 1 dash Angostura bitters - 2 ounces 100-proof rye whiskey, such as Rittenhouse - Garnish: lemon twist, absinthe Directions 1. Add all ingredients to a mixing glass. 2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 3. Pull a heavy rocks glass from the freezer. 4. Spray one pump of water and then two pumps of absinthe from atomizers. 5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.

Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.'s Press Club stop by the studio to give us a master class on mixing wine in cocktails. Will Patton's “Obstacle 1” Recipe Ingredients 1 ounce Green Chartreuse 1 ounce Kabinett Riesling ½ ounce fresh lime juice ¼ ounce simple syrup Garnish: tarragon sprigDirections Add all ingredients to a cocktail shaker with ice.After a quick whip shake, strain into a chilled rocks glass over ice.Garnish with tarragon sprig.Devin Kennedy's “Untitled” Recipe Ingredients2 ounces California rosé1 ounce Matchbook Distilling Day Trip Strawberry Amaro¼ ounce Antica Primo½ ounce fresh lemon juice¼ ounce simple syrupClub sodaDirections Build all ingredients in a highball glass, starting with the club soda.Fill with Kold Draft ice.

Julie Reiner, partner of New York's Clover Club, Leyenda, and Milady's, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe! Julie Reiner's Queen's Park Swizzle Recipe Ingredients 10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet Directions Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet.