The Buildout

Moe Aljaff and Juliette Larrouy, co-founders of the acclaimed Schmuck bar, share their journey from successful bars in Barcelona to establishing a new hotspot in New York City. They discuss navigating design challenges in a 'cursed' location and creating two distinct bar experiences. The duo emphasizes integrating European service styles, fostering a family-like staff environment, and adding quirky design elements like a fortune-cookie table. Their commitment to local culture and innovative operations aims to make Schmuck a lasting landmark.

Introducing The Buildout — launching next week.Every great bar has a story. We’re going behind the scenes with the people who built them: the founders, dreamers, and industry legends shaping the world’s most inspiring drinking destinations. From Maison Premiere to The Dead Rabbit, Long Island Bar, Schmuck, and beyond — this is how the world’s best bars get built.Follow us @buildoutpodcastHosted by VinePair Co-Founder @adamteeterProduced and edited by @dolldoctor Hosted on Acast. See acast.com/privacy for more information.

In this final session, Adam Teeter, co-founder and CEO of VinePair, chats with Tim McKirdy, who shares his signature McKirdy Martini recipe. Tim reflects on his transformation from chef to cocktail enthusiast and recalls the moment a Roku Martini ignited his passion. He discusses the emotional allure of the Martini and his preference for a bold, high-proof version. Listeners will also learn about the precise ingredients, preparation methods, and Tim's thoughts on cocktail culture, making it a bittersweet toast to their mixology journey.

Sother Teague, a renowned bartender and cocktail writer with a passion for the Gibson, dives deep into his favorite pickled-onion Martini. He explores the cocktail's unique identity and history, discussing its origin stories and the importance of garnish. Sother shares insights on pickling techniques and the balance of flavors, debunks misconceptions about cocktail onions, and even reveals his personal ritual of Gibson Sundays, which fosters community. Plus, he gives tips for home bartenders and advocates for greater industry unionization.

Join Ben Hopkins, the beverage director at Pitts in Brooklyn, as he delves into the intriguing world of the Corpse Reviver No. 1. This cocktail, darker and mellower than its sibling, balances Cognac and Calvados with sweet vermouth; Ben shares his preferred recipe and the importance of ingredient choices. He explores cocktail history, the medicinal roots of drinks, and Harry Craddock's influence on cocktail canonization. Plus, Ben highlights the need for modern bartenders to embrace classic recipes while ensuring consistent quality.

Eamon Rockey, a seasoned bartender, educator, and founder of Rockey's liqueur, shares his expertise on extraction techniques crucial for bartending. Discover how solubility can enhance flavor, color, and aroma with the right solvents—water, alcohol, acid, and fat. Rockey discusses practical applications, like creating raspberry consommé versus puree and the benefits of high-proof spirits for infusions. He also highlights the importance of controlled extraction methods, including the underrated immersion circulator, urging listeners to experiment and embrace mistakes in their cocktail crafting.

Robby Dow, owner and beverage director of Bespoke, is an amaro specialist who dives into the art of the Amaro Shakerato. He reveals how this single-ingredient cocktail can serve as a nightcap or aperitivo. Robby discusses the fascinating history of the shakerato and the reasons behind shaking amaro, including texture and dilution benefits. He also shares top picks for amari to use, highlights unique variations and garnishing ideas, and provides a detailed recipe for his favorite Bràulio Shakerato.

Leanne Favre, the beverage director of Dolores in Brooklyn, is a renowned expert in rum-forward cocktails. In this engaging discussion, she dives into the Air Mail cocktail's Cuban origins and its connections to classics like the French 75. Leanne shares her insights on selecting the right rum, the significance of sparkling wine in cocktails, and the balance of fresh lime and honey syrup for optimal flavor. She encourages bartenders to experiment while preserving the Air Mail's essence, making it a must-try drink for cocktail enthusiasts.

Join Miranda Midler, head bartender at the soon-to-open Oriana in NYC, as she dives into the art of crafting the iconic Miami Vice cocktail—an exhilarating blend of piña colada and strawberry daiquiri. Discover the drink's roots in resort culture and its kitschy appeal. Miranda shares essential tips for making frozen cocktails without a machine and her perfect texture balance. Plus, explore creative variations, ingredient choices, and her favorite garnishing philosophies. This episode is a vibrant celebration of fun, flavor, and cocktail craftsmanship!

The Monte Carlo feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Benedictine for sweetness. Under-ordered but beloved by bartenders, it’s a drink with depth, nuance, and history worth unpacking. Joining us to do just that is Alex Howard, Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Listen on (or read below) to discover Alex's Monte Carlo recipe — and don't forget to leave us a review wherever you get your podcasts!  Alex Howard's Monte Carlo Recipe  - 2-3 dashes Angostura bitters - ½ ounce Benedictine - 2 ounces Old Forester rye - Garnish: lemon twist  Directions  1. Start with a big rock of ice in an Old Fashioned glass. 2. Add bitters, Benedictine, and rye. 3. Stir a few times to chill. 4. Garnish with lemon twist (optional discard).  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Alex: https://www.instagram.com/alxhow/ - Martha My Dear: https://www.instagram.com/marthas_nashville/ Hosted on Acast. See acast.com/privacy for more information.