Cocktail College

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.

In Part 2 of our three-part mezcal documentary, we travel deeper into mezcal’s past, uncovering the ghosts that continue to haunt the spirit — from government crackdowns and corruption to secret hillside palenques and state-sanctioned Espadín monocultures. Joined by restaurateur Ivan Vazquez and legendary mezcaleros across Oaxaca, we explore how prohibition-era policies reshaped production, erased diversity, and left an indelible mark on the mezcal we drink today. This is a story of survival, adaptation, and the delicate balance between tradition and commerce. 📧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.

Discover the rich culture of mezcal in Oaxaca, where ancient traditions meet modern challenges. Meet the maestro mezcaleros who protect artisanal practices while facing pressures from commercialization. Learn about the unique technique of reading pearls to gauge mezcal's quality. Delve into the dual nature of mezcal as both a celebratory drink and a medicinal remedy, intertwined with community life. Through personal journeys and evocative stories, explore the delicate balance between heritage and the inevitable tides of change.

Coming July 17, we're sharing a special, three-part miniseries on the Cocktail College feed: Mezcal’s Untold Past, Soaring Present, and Fragile Future. Together with LA-based restaurateur, Ivan Vazquez, we traveled down to Oaxaca, Mexico to meet with with several maestro mezcaleros, and to better understand what mezcal is all about. These small-scale, traditional producers represent generations of experience and keep mezcal's beating cultural heart alive. They showed us some time-tested techniques that give mezcal its signature character, told us of ancestral practices that are slowly being lost, and shared stories of a time — more recent than you would think — when mezcal production was demonized, criminalized, and even driven underground. Hosted on Acast. See acast.com/privacy for more information.

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.