Cocktail College

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.📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Joel: https://www.instagram.com/jay_roseh/- The Richardson: https://www.instagram.com/therichardsonnyc/ Hosted on Acast. See acast.com/privacy for more information.

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. 📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Allison: https://www.instagram.com/shindigging/ - Meadowlark: https://www.instagram.com/fastfriends__/ Learn more about VinePair's Best New Bartender competition here!    Hosted on Acast. See acast.com/privacy for more information.

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.📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Abe: https://www.instagram.com/abevuc/- Meadowlark: https://www.instagram.com/meadowlarkchicago/Learn more about VinePair's Best New Bartender competition here!    Hosted on Acast. See acast.com/privacy for more information.

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.