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. 📖 The Secret to Flavorful Booze-Free Cocktails? NA Beer 📧 Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jay: https://www.instagram.com/jay_max_zim/     Hosted on Acast. See acast.com/privacy for more information.

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).📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Julio: https://www.instagram.com/juliopapadoble/- Café La Trova: https://www.instagram.com/cafelatrovamiami/    Hosted on Acast. See acast.com/privacy for more information.

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. 📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jordan: https://www.instagram.com/creatine_daiquiri/ - Palomar: https://www.instagram.com/palomarpdx/      Hosted on Acast. See acast.com/privacy for more information.

S.E. Baker, bar lead at Epiphany in Louisville, dives deep into the origins and history of the Hotel Nacional cocktail, tracing its roots to the iconic Hotel Nacional de Cuba. He shares how Prohibition shaped its evolution and the importance of quality rum and apricot liqueurs. Listeners get insights on using fresh versus packaged pineapple juice to enhance flavors, along with preparation techniques. Baker also touches on the emotional connections cocktails create, enriching the overall drinking experience.

In this conversation, Ryan Garrison, head bartender at Brooklyn’s Bitter Monk and lead bartender at Sugar Monk, reveals the intriguing history of the Southside cocktail. He explores its dichotomy as a speakeasy classic linked to gangsters like Al Capone and its place in country club culture. Ryan discusses the cocktail's refreshing blend of gin, mint, and citrus, plus the artistry of crafting the perfect balance in cocktails. He also shares innovative techniques and the importance of quality ingredients in mixology.

Join David Muhs, head bartender at Brooklyn’s Sama Street and partner at Monkey Thief, as he explores the savory cocktail revolution. Discover how trends like fat washing and unusual ingredients such as fish sauce elevate mixology. David discusses the fusion of culinary flavors with cocktails, highlighting personal stories of inspiration from Southeast Asian cuisine. Tune in to learn about balancing flavors, innovative techniques, and the changing tastes of cocktail enthusiasts ready for a flavor-packed creative experience!

Garret Richard, Chief Cocktail Officer at Sunken Harbor Club and VinePair's Next Wave Awards Bartender of the Year (2024), dives into the enchanting world of tiki cocktails. He discusses the origins of the Missionary's Downfall, blending techniques, and how to elevate cocktail artistry. Learn how kitchen appliances revolutionized cocktail making and discover key ingredients like xanthan gum. Garret also shares the secrets to perfecting frozen drinks and emphasizes the importance of high-quality ice and flavor balance for an extraordinary cocktail experience.

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 ounce 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 cherryDirections 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📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Nikolas: https://www.instagram.com/nikpicks/- Mr. Melo: https://www.instagram.com/mr.melobar/      Hosted on Acast. See acast.com/privacy for more information.

Kassidy Scholl, the beverage director at New York's Ask for Janice, shares her expertise on the classic Death in the Afternoon cocktail, created by Ernest Hemingway. She dives into the cocktail's unique simplicity, blending absinthe and Champagne, and emphasizes the importance of customer engagement in enhancing the drinking experience. The conversation also touches on the allure of absinthe's rich history, modern brunch adaptations, and Kassidy's own concoction, the Death in Havana, showcasing her creative approach to mixology.

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 - 1 ½ ounces 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- 1 ½ ounces sweet vermouth, such as Carpano Antica- 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.📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Chris: https://www.instagram.com/chrislemperle/- Crane Club: https://www.instagram.com/craneclubrestaurant/       Hosted on Acast. See acast.com/privacy for more information.