Cocktail College

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.

Austin Hennelly, a renowned bartender at Kato in Los Angeles, shares his expertise in the exciting realm of non-alcoholic cocktails. He discusses innovative techniques for crafting these drinks, emphasizing quality ingredients and the complexity that elevates them. Hennelly also highlights the importance of proper service protocols to ensure that non-drinkers have a safe and enjoyable experience. With insights into the evolving landscape of non-alcoholic mixology, he advocates for treating these beverages with the same care as traditional cocktails.

The Cameron’s Kick is one of the great curiosities of the cocktail canon: a split-base sour that brings Scotch and Irish whiskey together in the same glass. First published by Harry McElhone in the 1920s, it’s a classic with a nutty twist thanks to orgeat. Joining us to unpack its history and execution is Liam Weitz, head bartender at Brooklyn’s Deux Chats. Listen on (or read below) to discover Liam's Cameron’s Kick recipe — and don't forget to leave us a review wherever you get your podcasts!  Liam Weitz's Cameron’s Kick Recipe  - ¾ ounce fresh lemon juice - ⅓ ounce (scant ½ ounce) orgeat, such as L’Orgeat Almond Liqueur - ⅓ ounce (scant ½ ounce) simple syrup - 1 ounce Scotch, such as Johnnie Walker Black - 1 ounce Irish Whiskey, such as Bushmills Black Bush - Garnish: lemon twist  Directions  1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled. 3. Double strain into a chilled Nick & Nora glass. 4. Express a lemon twist over the top then discard.  📧 Get in touch: cocktailcollege@vinepair.com 🤓 Read more: Chronicling the Cameron’s Kick, the St. Patrick’s Day Cocktail Turned Bartender Darling 🎧 Related episodes: (63) The Boulevardier (88) The Vodka Y Soda (163) The (Re)Boulevardier  🍸 Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Liam: https://www.instagram.com/liamweitz/ - Deux Chats: https://www.instagram.com/deuxchatsbk/    Hosted on Acast. See acast.com/privacy for more information.

Vincenzo Errico, the creative mind behind the Enzoni cocktail, shares his journey from busboy to bartender in the bustling cocktail scenes of London and New York. He recounts the cocktail's inception, blending gin, Campari, and muddled grapes, which solidified its status as a modern classic. The discussion dives into the rise of non-alcoholic cocktails and the crucial role of ice in bartending. Vincenzo also reflects on nostalgia, the mentorship that shaped him, and how evolving preferences are influencing cocktail culture.