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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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- William: https://www.instagram.com/cuppateaquila/
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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]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Tim: https://www.instagram.com/timmckirdy/
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Eksik bölüm mü var?
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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]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- G: https://www.instagram.com/luxardo_g/
- Tim: https://www.instagram.com/timmckirdy
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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]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Sam: https://www.instagram.com/samueljoelross/
- Tim: https://www.instagram.com/timmckirdy
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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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- VinePair: https://www.instagram.com/vinepair/
- Manolito: https://www.instagram.com/manolitonola/
- Tim: https://www.instagram.com/timmckirdy
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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]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Joaquín: https://www.instagram.com/simojoaquin/
- Tim: https://www.instagram.com/timmckirdy
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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.
📧Get in touch: [email protected]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Salvatore: https://www.instagram.com/cocktailmaestro/
- Tim: https://www.instagram.com/timmckirdy
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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.
📧Get in touch: [email protected]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Chris: https://www.instagram.com/chris_hysted_adams/
- Moon Dog: https://www.instagram.com/moondogbrewing/
- Tim: https://www.instagram.com/timmckirdy
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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.
📧Get in touch: [email protected]
🍸Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Josué: https://www.instagram.com/josue.allday/
- Unfiltered Hospitality: https://www.instagram.com/unfilteredhospo/
- Tim: https://www.instagram.com/timmckirdy
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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.
📧 Get in touch: [email protected]
🍸 Follow us:
- VinePair: https://www.instagram.com/vinepair/
- Sother: https://www.instagram.com/creativedrunk/
- Amor y Amargo: https://www.instagram.com/amoryamargo/
- Gus’s: https://www.instagram.com/gus_bklyn/
- Tim: https://www.instagram.com/timmckirdy
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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
Ingredients
2 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.📧Get in touch: [email protected]
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VinePair: https://www.instagram.com/vinepair/Press Club: https://www.instagram.com/pressclubcocktailbar/Devin: https://www.instagram.com/tiki.dev/Will: https://www.instagram.com/ramseydanger/Tim: https://www.instagram.com/timmckirdy/Hosted on Acast. See acast.com/privacy for more information.
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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 bouquetDirections
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.📧Get in touch: [email protected]
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VinePair: https://www.instagram.com/vinepair/ Julie: https://www.instagram.com/mixtressnyc/ Clover Club: https://www.instagram.com/cloverclubny/ Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this tried-and-tested classic. Listen on, or read below, to learn Tristan's Improved Whiskey Cocktail recipe — and don't forget to like, review, and subscribe!
Tristan Brunel's Improved Whiskey Cocktail Recipe
Ingredients
1 barspoon gum syrup 1 (small) barspoon Luxardo Maraschino liqueur 3-4 dashes absinthe 3 small dashes Angostura bitters 2 ¼ ounces rye whiskey, such as RittenhouseDirections
Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Old Fashioned glass over ice. Express a lemon twist and drop it into the drink.📧Get in touch: [email protected]
🍸Follow us:
VinePair: https://www.instagram.com/vinepair/ Tusk Bar: https://www.instagram.com/thetuskbar/ Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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Laura Maddox, bar manager-owner at Austin's Small Victory, joins us today to dissect the Stinger. Dubbed "the king of after-dinner cocktails," Laura teaches us how to master this two-ingredient mix of Cognac and creme de menthe. Listen on, or read below, to learn Laura's Stinger recipe — and don't forget to like, review, and subscribe!
Laura Maddox's Stinger Recipe
Ingredients
1 ounce creme de menthe, such as Tempus Fugit or Giffard 2 ounces Cognac, such as Frapin, Dudognon, or Brandy Sainte LouiseDirections
Add all ingredients to a mixing glass with Clinebell ice. Stir until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist.📧Get in touch: [email protected]
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VinePair: https://www.instagram.com/vinepair/ Small Victory Bar: https://www.instagram.com/smallvictorybar/ Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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Jason Hedges, beverage director at Laurent Tourondel Hospitality, author of “The Seasonal Cocktail,” and founding partner at the beverage consulting firm, Bar IQ, joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to like, review, and subscribe!
Jason Hedges' Brooklyn Recipe
Ingredients
2 ounces rye, such as Michter's ¾ ounce dry vermouth, such as Dolin ¼ ounce Maraschino Liqueur ¼ ounce Bigallet China-ChinaGarnish: preserved cherry/orange twistDirections
Add all ingredients to a mixing glass with ice.Stire until chilled.Strain into a chilled Nick & Nora (or Coupe) glass. Garnish and serve.📧Get in touch: [email protected]
🍸Follow us:
VinePair: https://www.instagram.com/vinepair/ Jason: https://www.instagram.com/jason.hedges/ Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to discover Vanessa's Banana Daiquiri recipe — and don't forget to like, review, and subscribe!
Vanessa Leon's Banana Daiquiri Recipe
Ingredients
¼ ounce Demerara syrup (2:1) ½ ounce Banane du Brésil banana liqueur 1 ounce fresh lime juice 1 ½ ounces Zacapa 23 RumDirections
Add all ingredients to a shaker with ice. Shake until chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel.📧Get in touch: [email protected]
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VinePair: https://www.instagram.com/vinepair/ Vanessa: https://www.instagram.com/missvdleon/ Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe!
Toby Cecchini’s Cosmopolitan Recipe
Ingredients
1 ½ ounces Absolut Citron ¾ ounce Cointreau ¾ ounce fresh lime juice ¾ ounce Ocean Spray Cranberry Garnish: lemon twistDirections
Combine all ingredients in a cocktail shaker with ice. Shake until cold and strain into a chilled Coupe glass. Garnish with lemon twist.📧Get in touch: [email protected]
🍸Follow us:
VinePair: https://www.instagram.com/vinepair/Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he’s here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!
Kimball House's Transatlantic Recipe
Ingredients
1 ½ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)1 ounce Strawberry Cocchi Americano**½ ounce Manzanilla Sherry1 tsp Faccia Brutto CenterbeGarnish: lemon twist (discard)Directions
Add all ingredients to a mixing glass with ice.Strain into a chilled cocktail glass.Garnish with an express and discard lemon twist.**Strawberry Cocchi Americano
Ingredients
400 grams strawberries (thinly sliced)1 bottle Cocchi Americano (750-milliliter)Directions
Cook for 2 hours sous vide at 140ºF (60ºC)Rest overnight, refrigerated.Gently strain through cheesecloth and store in a fresh container or bottle.📧Get in touch: [email protected]
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VinePair: https://www.instagram.com/vinepair/Miles: https://www.instagram.com/miles_macquarrie/Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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Ricardo Rodriguez, bar manager at Aberdeen, N.J.'s Lita and La Otra, visits Cocktail College today to shed light on the many numbered variants of the Daiquiri — most specifically, number four: El Floridita Daiquiri. We're ditching the shaker tins in favor of the blender for this one, and it's time to pull out that tall, straw-covered bottle of Luxardo Maraschino Liqueur, too. Listen on (or read below) to discover Ricardo's El Floridita Daiquiri recipe — and don't forget to like, review, and subscribe!
Ricardo Rodriguez's El Floridita Daiquiri Recipe
Ingredients
1 teaspoon white sugar Juice of ½ lime 5 drops Luxardo Maraschino Liqueur 2 ounces Cuban rum (or Brugal Extra Dry, Don Q, Bacardi Superior)Directions
Add all ingredients to a blender.Fill serving glass (large 8 ½ ounce coupe) with crushed ice then add that to the blender with ingredients.Blend until fully incorporated and chilled, 8-12 seconds.Add to coupe glass and serve with a straw.📧Get in touch: [email protected]
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VinePair: https://www.instagram.com/vinepair/Tim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he worked at. Don't forget to like, review, and subscribe!
The Art of Choke Recipe
Ingredients
⅛ ounce lime juice⅛ ounce Demerara syrupfat ¼ ounce Green Chartreuse1 ounce white rum (neutral)fat 1 ounce Cynar2 dashes Angostura bittersMintDirections
Add all ingredients to a mixing glass including 2 sprigs of mint.Muddle and steep for 30 seconds.Fill with ice and stir until chilled.Strain into a rocks glass with a large cube.Garnish with additional mint sprigs.📧Get in touch: [email protected]
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VinePair: https://www.instagram.com/vinepair/Kyle: https://kindredcocktails.com/users/sasquatchTim: https://www.instagram.com/timmckirdyHosted on Acast. See acast.com/privacy for more information.
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