Cocktail College

With some very exciting mezcal programming coming up here soon on Cocktail College, today we're re-sharing an episode we recorded about an important modern classic with one of the early pioneers of mezcal cocktails: Phil Ward. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the Last Word and the topic of today’s show. Listen on to learn Ward’s Division Bell recipe — and don’t forget to like, review, and subscribe!  Phil Ward’s Division Bell Recipe  Ingredients  - 1 ½ ounces mezcal, such as Del Maguey Vida - ¾ ounce Aperol - ½ ounce Luxardo Maraschino liqueur - ¾ ounce fresh lime juice - Garnish: grapefruit twist  Directions  1. Add all ingredients to a shaker with ice. 2. Shake until chilled. 3. Strain into a chilled coupe glass and garnish with a grapefruit twist (express and discard).  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/  Hosted on Acast. See acast.com/privacy for more information.

A bold, minimalist blend of bourbon, coffee liqueur, and orange bitters, The Revolver looks like a Manhattan, leans like an Old Fashioned, and tastes like neither. Created by Jon Santer in the early 2000's, it proved to be a slow burn at first but it's since gone on to become a heavyweight among modern classics, featured on menus around the world. Listen on to hear how it all unfolded from Jon Santer himself, including how a debate with jazz musicians would inspire the Revolver's name; how an act of resistance against the local cocktail movement of the time would influence its composition; and how a flaming orange coin tied everything together. Oh, and don't forget to like, subscribe, and leave us a review wherever you get your podcasts!  Jon Santer's Revolver Recipe  - 2 ounces Bulleit bourbon or rye - ½ ounce Tia Maria coffee liqueur - 4 dashes "Feegan's" orange bitters (2:1 blend of Regan's to Fee Brothers) - Garnish: Orange coin  Directions  1. Add all ingredients to a mixing glass with ice and stir until well chilled. 2. Strain into a chilled Nick & Nora glass pulled straight from the freezer. 3. Flame an orange coin over the top using a match then discard.  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jon: https://www.instagram.com/mixfit4/ - Liq Pro: https://www.instagram.com/liq_pro/ Hosted on Acast. See acast.com/privacy for more information.

Join Brynn Smith, a talented bartender at LA's Bar Next Door, as she takes us on a delightful journey through the world of the Aperol Spritz. She shares its fascinating history, highlighting its rise as a summer icon and cultural staple. Brynn dives into crafting the perfect spritz, discussing ingredient ratios and fun variations, including non-alcoholic options. Explore alternatives like Crodino and the impact of social media on cocktail trends, all while celebrating the vibrant flavors and visual appeal of this beloved drink.

Join Jopus Grevelink from the José Andrés Group, an expert in Chilean Pisco, as he takes you on a spirited journey through this unique grape-based spirit. He shares fascinating insights into the production methods and cultural significance of Pisco. Get ready to explore innovative cocktails, including a modern take on the Pisco Punch with divine flavors like pineapple and Sudachi. Jopus even reveals his exclusive Carmenaccia recipe, designed to elevate your cocktail game and make Pisco accessible to all!

Join Joerg Meyer, a renowned bartender and owner of Le Lion bar in Hamburg, as he dives into the story behind his modern classic, the Gin Basil Smash. Discover how this vibrant cocktail emerged in 2008 and its unique blend of fresh basil and gin. Joerg shares tips for perfecting the drink and adapting it with various gins, while reflecting on the cocktail culture's evolution in Germany. He also discusses the challenges of bartending today and the importance of fresh ingredients in crafting memorable cocktails.

Pepper Stashek, a skilled bartender from New York's Bar Kabawa, shares his expertise on crafting the Golden Glove, a modern twist on the classic daiquiri. He emphasizes the crucial role of quality ice and the balance of flavors in cocktails. The conversation dives into the history of this drink, revealing its roots at El Floridita in Havana. Pepper also explores the nuances of sweetness in mixology, advocating for granulated sugar's unique texture advantages while highlighting the artistry involved in cocktail-making.

Today we're going to explore a drink whose origins are only loosely Mexican — and which, even in today’s landscape of endless Martini riffs, doesn’t quite qualify as one. Naturally, that drink is called: The Mexican Martini. Joining us to do so is Mario Martinez, Dallas-based head mixologist for Travis Street Hospitality. Listen on (or read below) to discover Mario's Mexican Martini recipe — and don't forget to leave us a review wherever you get your podcasts! Mario Martinez's Mexican Martini Recipe - ¼ ounce agave nectar - ¼ ounce fresh lime juice - ¼ ounce orange juice - ½ ounce olive brine - ½ ounce orange liqueur, such as Jalisco 1562 - 1 ½ ounces reposado tequila, such as Tequila Ocho - 1 dash Firewater tincture (sous vide blend of peppers and Everclear, strained) Directions  1. Add all ingredients to a shaker with ice. 2. Shake until chilled and strain into a chilled Coupe glass with a Tajín rim. 3. Garnish with three olives. 📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Travis Street Hospitality: https://www.instagram.com/travisstreethospitality/ Hosted on Acast. See acast.com/privacy for more information.

The Pepto-hued Pink Squirrel might sound like something dreamed up for a milkshake menu, but it actually has a solid history. And while its name hints at a novelty act, this is part of a deeper tradition — a sweet, creamy, post-war style of cocktail that’s rich in both texture and nostalgia. But how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) taste good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To help us crack that nut, we’re joined by Liz Hitchcock, bar manager at Lullaby in NYC and mentor to many at Camp Runamok. Listen on (or read below) to discover Liz's Pink Squirrel recipe — and don't forget to leave us a review wherever you get your podcasts! Liz Hitchcocks's Pink Squirrel Recipe - 1 ounce White Crème de Cacao (Tempus Fugit) - 1 ounce Crème de Noyaux (Tempus Fugit) - 1 ounce heavy whipping cream Directions  1. Add all ingredients to a shaker. 2. Whip shake with crushed ice and dirty dump into a chilled, footed rocks glass. 3. Top with more crushed ice and garnish with grated nutmeg and a straw. 📧Get in touch: cocktailcollege@vinepair.com 🥤Girl Cola: https://vinepair.com/articles/lullaby-girl-cola-carbonated-cocktail-innovation/ 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Liz: https://www.instagram.com/elizhitchcock/ - Lullaby: https://www.instagram.com/lullabynyc/ Hosted on Acast. See acast.com/privacy for more information.

Built on the bones of the Black Russian, the White Russian traditionally adds cream or milk to vodka and coffee liqueur, transforming a stiff nightcap into a plush, almost dessert-like indulgence. But what happens when you take that formula, approach it with intention, and give it the full craft cocktail treatment? Helping us answer that question and sharing stories about his bar's extremely popular iteration of this drink is Scott Kitsmiller, bar manager at Chicago’s Gus’ Sip and Dip. Listen on (or read below) to discover Scott's White Russian recipe — and don't forget to leave us a review wherever you get your podcasts! Scott Kitsmiller's White Russian Recipe Cream (Whipped to a thick, creamy consistency in a Hamilton Beach Blender) - 8 parts cream to 1 part rich simple syrup (2:1) Black Russian Mix (Batched and refrigerated) - 1 ounce vodka, such as Ketel One - 1 ounce coffee liqueur, such as Caffè Borghetti - ½ ounce rich cold brew coffee - ¼ ounce rich (2:1) simple syrup infused with Tahitian vanilla beans Directions  1. Pour 4 ounces cream directly into double rocks glass over 3-4 cubes Kold Draft ice. 2. Pour 2 ¾ ounces of Black Russian mix slowly over the cream to layer. 3. Serve with a stirring stick. 📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Scott: https://www.instagram.com/portstainedeye/ - Gus' Sip & Dip: https://www.instagram.com/gus_sipanddip/ Hosted on Acast. See acast.com/privacy for more information.

Steve Schneider, a renowned bar manager and bartender from Sip & Guzzle in New York, shares his expertise on the timeless Old Fashioned. He discusses its historical significance and resurgence in modern cocktail culture, spurred by pop phenomena like 'Mad Men'. The conversation dives into essential ingredients and techniques, spotlighting the crucial role of bitters and the impact of proof and sweetness. Steve also shares his go-to Old Fashioned recipe, emphasizing the art of balancing flavors for the perfect drink experience.