Cocktail College

Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!Chris Lemperle's Fourth Regiment Recipe  Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- 1 ½ ounces sweet vermouth, such as Carpano Antica- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.Chris Lemperle's Cavalier Recipe  Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- ½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year- 1 ½ ounces sweet vermouth, such as Carpano Antica- ½ teaspoon cane syrup- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Chris: https://www.instagram.com/chrislemperle/- Crane Club: https://www.instagram.com/craneclubrestaurant/       Hosted on Acast. See acast.com/privacy for more information.

Steve Schneider, partner and head bartender at New York’s Sip & Guzzle, shares his deep knowledge of the iconic Singapore Sling. He uncovers the cocktail's rich history linked to the Raffles Hotel and its evolution over the last century. Schneider reveals his signature recipe, emphasizing the importance of fresh ingredients and precise techniques. The conversation touches on the cocktail's cultural significance and its role in modern mixology, as well as the burgeoning cocktail culture in New York that blends tradition with innovation.

The Mexican Firing Squad is a bonafide tequila-based classic with almost 100 years' history — despite what its '70s-disco-era-sounding name suggests. As James O'Donnell, bar manager at Fives Bar in New Orleans, puts it, the MFS is a great recommendation for those looking to riff on the Spicy Margarita. But it's also so much more than that. Listen on (or read below) to discover James' Mexican Firing Squad recipe — and don't forget to like, review, and subscribe!James O'Donnell's Mexican Firing Squad Recipe  Ingredients - 4-5 dashes Angostura bitters- ¾ ounce fresh lime juice- ¾ ounce Hibiscus grenadine (1:1 Pom juice to sugar + 5-7 grams dried hibiscus per quart)- 2 dashes Árbol Chile tincture (Blanco tequila and Chile de árbol)- 2 ounces reposado tequila, such as Patrón- Garnish: dehydrated lime wheelDirections 1. Add all ingredients to a cocktail shaker with ice.2. Hard shake until well chilled and strain into a Rocks glass filled with cubed ice.3. Garnish with a dehydrated lime wheel.📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - James: https://www.instagram.com/bitternothing/- Fives Bar: https://www.instagram.com/fives.bar/       Hosted on Acast. See acast.com/privacy for more information.

You might question why we're focusing on the Lychee Martini today, based upon its reputation for being overly sweet, garishly garnished, and a “Martini” by virtue of its serving vessel only. But this drink is not a lost cause, nor should it be confined to the annals of history, along with the likes of the Appletini — not when it’s in the hands of some of the finest pros in the hospitality industry. One such individual is Bryan Schneider, beverage director at New York’s recently opened Twin Tails and creator of the restaurant’s Salted Lychee Martini. Listen on (or read below) to discover Bryan's classic and updated Lychee Martini recipes — and don't forget to like, review, and subscribe!Bryan Schneider's Salted Lychee Martini Recipe  Ingredients - 3 ounces vodka- 2 tsp St. Germain- 1 ounce Lychee syrup (Chaokoh brand)- ½ tsp olive brine- 1 gram citric acid- 1 gram salt- 1 Makrut lime leaf for shaking- Garnish: Double Makrut leafDirections 1. Add all ingredients to a cocktail shaker with ice.2. Shake until well chilled and strain into a coupe.3. Garnish with a fresh, double Makrut lime leaf.Bryan Schneider's Classic Lychee Martini Recipe  Ingredients - 3 ounces vodka- 1 ounce Lychee syrup (Chaokoh brand)- ¼ ounce fresh lemon or lime juice- 1 canned Lychee (Chaokoh brand) - Garnish: 1 canned Lychee (Chaokoh brand) Directions 1. Add all ingredients to a cocktail shaker with ice.2. Shake until well chilled and strain into a coupe.3. Garnish with canned Lychee on a pick.📧Get in touch: cocktailcollege@vinepair.com 🍚OKA Brand rice-based vodka: read the review here🏆VinePair's 50 Best Spirits of 2024🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Bryan Schneider: https://www.instagram.com/b.barman/- Twin Tails: https://www.instagram.com/twintails_nyc/       Hosted on Acast. See acast.com/privacy for more information.

Whether you're partaking in Dry January, looking to dip a toe into the realm of Zebra Striping, or simply want to learn how to craft better non-alcoholic cocktails from one of the best in the business, this conversation with Derek Brown has you covered. Derek has devoted the most recent chapter of his career to NA drinks, is the author of the book Mindful Mixology and the substack Positive Damage, and host of the Mindful Drinking podcast. Listen on to learn his unique approach to NA drinks — and don't forget to subscribe! 📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Derek: https://www.instagram.com/positivedamageinc/ - Tim: https://www.instagram.com/timmckirdy/  Hosted on Acast. See acast.com/privacy for more information.

Join Aaron Goldfarb, a cocktail connoisseur and author, as he shares his love for eggnog, delving into its festive legacy and cultural significance. Discover the nuances of crafting the perfect batch, from ingredient selection to aging techniques. Aaron offers tips for achieving that silky texture and discusses the rise of homemade eggnog. With humor, he also explores variations using exotic ingredients and the unforgettable experience of serving this seasonal drink. Whether you prefer bourbon or cognac, get ready to elevate your holiday gatherings!

Evan Hawkins, co-owner and beverage director of Romeo's in NYC, shares his cocktail expertise. He discusses the Moscow Mule's cultural significance and its versatility, encouraging creative variations. Evan reveals his go-to recipe that emphasizes fresh ingredients like mint and ginger syrup. He delves into the fine art of vodka selection, the impact of bitters, and riffs on adapting the Mule with different spirits. Listeners gain insights on maintaining a humble bartender mindset while crafting memorable drink experiences.

Matt Chavez, bar manager at New York's COQODAQ, shares his expertise on crafting the perfect mimosa. He reveals its rich history and cultural significance as a brunch staple. Matt highlights the challenges of rising champagne prices while advocating for accessible sparkling wine options. Listeners can expect tips on balancing champagne and citrus for an ideal cocktail and a tease of an exciting new recipe. Additionally, he discusses the evolution of mimosas and innovative spirit pairings that can elevate this beloved drink.

Sother Teague, a renowned bartender and bitters expert from Amor y Amargo, dives deep into the fascinating world of bitters. He discusses their historical journey from medicinal tonics to cocktail staples. Listeners learn about essential bitters every enthusiast should have, including Angostura and orange bitters. Sother also shares innovative flavor pairings and personal anecdotes, highlighting the versatility of bitters in crafting unique cocktails. He emphasizes the importance of experimentation to truly elevate drink experiences.

Holly Graham, a renowned bartender based in Japan and founder of Tokyo Confidential, shares her insights about the Boulevardier cocktail. She delves into innovative ingredient choices and modern riffing on classics. The conversation touches on how whiskey preferences in Japan shape cocktail culture. Graham also discusses the cultural ties between cocktails and baseball in Japan, highlighting how these influences inspire her creative cocktail menus. Listeners can also expect tips for crafting the perfect Boulevardier, emphasizing the importance of vermouth and quality ingredients.