Episódios
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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.
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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.
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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.
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- Matt: https://www.instagram.com/regular_matt_chavez/
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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.
📧Get in touch: [email protected]
🔗Links:
- "Over and a bounce" reel
- General Store by Amor y Amargo
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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.
📧Get in touch: [email protected]
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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.
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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.
📧Get in touch: [email protected]
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- Lullaby NYC: https://www.instagram.com/lullabynyc/
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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.
📧Get in touch: [email protected]
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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.
📚 Charle's H Baker's Gentleman's Companion
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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.
📖Read the article: Building Faster Rounds — and Better Drinks — With Attaboy’s Haley Traub
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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.
📧Get in touch: [email protected]
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- Ricky: https://www.instagram.com/ickyrickyricky/
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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.
📧Get in touch: [email protected]
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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.
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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.
📧Get in touch: [email protected]
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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 ounce 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 grated nutmeg.
📧Get in touch: [email protected]
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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.
📧Get in touch: [email protected]
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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.
📧Get in touch: [email protected]
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- G: https://www.instagram.com/luxardo_g/
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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 shaker with one large cube of ice.
2. Hard shake until chilled.
3. Strain into a frosted coupe glass.
📧Get in touch: [email protected]
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- Sam: https://www.instagram.com/samueljoelross/
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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.
📧Get in touch: [email protected]
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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 and 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 and 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.
📧Get in touch: [email protected]
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- Joaquín: https://www.instagram.com/simojoaquin/
- Tim: https://www.instagram.com/timmckirdy
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