Cocktail College

Born in the golden age of aviation, the Air Mail combines rum, lime, honey, and Champagne into a twinkling mix of glamour and effervescence. In this episode, Leanne Favre of Brooklyn’s Dolores joins Cocktail College to explore the drink’s Cuban roots, its place between the French 75 and Old Cuban, and how to reimagine it today. Listen on (or read below) to discover Leanne's Air Mail recipe — and don't forget to leave us a review wherever you get your podcasts!  Leanne Favre's Air Mail Recipe - ¾ ounce honey syrup- ¾ ounce fresh lime juice- 1 ½ ounces Probitas rum- 1 ½ ounces Champagne- Garnish: lime twistDirections  1. Add honey syrup, lime, and rum to a cocktail shaker with ice.2. Shake until chilled and strain into a chilled Highball glass with Kold Draft ice.3. Top with Champagne.4. Express a lime twist and lean on the rim to garnish. 📧Get in touch: cocktailcollege@vinepair.com 🤓 Read more: The Acid Test: What’s the Best Version of Lime Juice for Cocktails? 🎧 Related episodes: (16) French 75 (13) Daiquiri  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Leanne: https://www.instagram.com/love_le/ - Dolores: https://www.instagram.com/dolores.bk/ Hosted on Acast. See acast.com/privacy for more information.

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.

Christian Favier, a skilled bartender and educator at Charleston's Seahorse, dives into the rich history of Planter's Punch, linking its origins to the rum trade between Charleston and Barbados. He discusses the drink’s memorable recipe and its cultural significance, exploring how naming and branding influence beverage trends. Favier shares insights on balancing flavors, the role of bitters, and the cocktail's evolution into modern mixes, encouraging listeners to experiment with their versions of this timeless favorite.

The Aviation: an early 20th-century classic, pale blue and delicately perfumed, with a reputation that still splits opinion. Gin, lemon, maraschino, and, crème de violette form its elegant frame. And joining us to explore its history and craft is Frank Caiafa, who returns for his third Cocktail College appearance armed with decades of bartending insight. Listen on (or read below) to discover Frank's Aviation recipe — and don't forget to leave us a review wherever you get your podcasts!  Frank Caiafa's Aviation Recipe  - 2 ounces London Dry gin, ideally 47 percent ABV - ¾ ounce lemon juice - ½ ounce Luxardo Maraschino Liqueur - ¼ ounce Crème de Violette, such as Rothman & Winter - Garnish: cherry, lemon twist, or orange twist  Directions  1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled then fine strain into a chilled Nick & Nora glass. 3. Garnish with a cherry, lemon twist, or orange twist.  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Frank: https://www.instagram.com/handlebarsnyc/ Hosted on Acast. See acast.com/privacy for more information.

Mark Pascal and Francis Schott, known as The Restaurant Guys, have been pivotal in shaping America’s craft cocktail scene for over 30 years. They discuss the transition from artificial mixers to fresh ingredients, highlighting pivotal moments like cocktail classes at the Rainbow Room. The duo reflects on the rise of innovative flavors, the impact of iconic bars, and the importance of quality mixers. They also emphasize the significance of education in bartending and share personal anecdotes that illustrate the evolution of cocktail culture through changing social dynamics.

In the final chapter of our three-part mezcal documentary, we turn our focus to the present and future of the category. Visiting the progressive palenque Lalocura and speaking with its founder, Eduardo Ángeles Carreno, AKA Lalo, we explore how industrialization, monoculture, and loose regulations threaten mezcal’s roots. We also learn how traditional producers are fighting back — and what that means for your next bottle. With insight from Lalo, our travel companion Ivan Vazquez, and voices across Oaxaca, we ask: Can mezcal stay true to itself as it conquers the world? And where — if anywhere — do cocktails fit into that future?📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ivan: https://www.instagram.com/ivan_vasquez_/- Madre: https://www.instagram.com/madre_losangeles/ Hosted on Acast. See acast.com/privacy for more information.