Cocktail College

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.

The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia’s Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe! Patrick Jennings' Diamondback Recipe - 1 ½ ounces Rittenhouse Rye - ¾ ounce Green Chartreuse - ¾ ounce Laird’s Bonded Apple Brandy - Garnish: brandied cherry Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled and strain into a chilled coupe glass. 3. Garnish with brandied cherry. 📧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.

Bruce Russell, a third-generation associate blender at Wild Turkey, shares his passion for bourbon and the brand's legacy. He highlights the essential role bartenders play in reshaping bourbon culture, especially through storytelling and quality ingredients. The conversation dives into the artistry behind bourbon production, including insights on mash bills and fermentation. Bruce also emphasizes the importance of authenticity in both spirits and hospitality, fostering meaningful connections within the bar community.

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.