Cocktail College

It's the Army & Navy, folks, an orgeat-sweetened gin sour (sans egg white) that seems to be perenially there, hiding in plain sight — camouflaged, if you will. Joining us to talk through this relatively anonymous classic is Ben Brown, beverage director of New York's Porchlight. Listen on for tips on how to make your own orgeat, ideal sour specs, and general chat on David A. Embury's curmudgeonly nature. Listen on (or read below) to discover Brown's Army & Navy recipe — and don’t forget to subscribe!  Ben Brown's Army & Navy Recipe  Ingredients - 2 dashes Angostura bitters - ¾ ounce lemon juice - ¾ ounce orgeat - 2 ounces London Dry gin  Directions 1. Combine all ingredients in a shaker tin with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Serve without garnish. Hosted on Acast. See acast.com/privacy for more information.

Not just an evocative name, the Missionary's Downfall blends pineapple, rum, mint, peach brandy, and lime, and fits into that category of cocktails we first devour with our eyes. Beyond its stunning appearance lies a fascinating back story, complete with characters like Don the Beachcomber and tales of smuggling mint seeds into Hawaii. Walking us through all of that and more is the Italian-born rum enthusiast and exotic drinks connoisseur, Daniele Dalla Pola. Based in Miami, Daniele is an expert on tiki culture and runs the fantastic adjoining bars Esotico and The Kaona Room. Listen on (or read below) to discover Dalla Pola's recipe — and don’t forget to subscribe!  Daniele Dalla Pola's Missionary's Downfall Recipe  Ingredients - ½ ounce lime juice (strained) - ½ ounce peach brandy - 1 ½ ounces white rum - 3 pieces pineapple - 8 mint leaves Directions 1. Blend everything together without ice using a stick blender. 2. Add a small amount of crushed ice and blend again until chilled. 3. Garnish with a mint sprig in the center of the cocktail.    Hosted on Acast. See acast.com/privacy for more information.

Strange things happen when people enter airports. Manners fly out the window, along with all concept of time and space, and anything seemingly goes on the drinking front. But what about the fine folks serving up endless Bloody Marys and Martinis? What's it like running a high-end bar program in a space that all other areas of the industry seem to forget — from distributors and brand reps to award-giving organizations? Taking us behind the curtain today and into the intriguing world of airport bartending is New York's Steven Ferreira. For seven formative years, Steven worked at and ran a fast-paced bar at JFK, breaking the mold by squeezing fresh citrus and making proprietary syrups. Also along for the ride on this very special episode is returning guest, discerning drinker, and seasoned traveler Kelvin Uffre, who previously joined us for a memorable discussion on the Cuba Libre. Hosted on Acast. See acast.com/privacy for more information.

We're taking a long overdue trip north of the border today to pay a visit to Toronto and embark on a similarly overdue exploration of Canadian whisky and Fernet. Joining us to do so is Canada’s very own Kate Boushel, the director of beverage and education for the Barroco Group in Montreal. Listen on to learn Kate's Toronto recipe — and don't forget to like, review, and subscribe! Kate Boushel's Toronto Recipe  Ingredients - 2 ounces Canadian whisky - ½ ounce Fernet - ¼ ounce simple syrup - Garnish: Orange twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Martini glass or a chilled rocks glass with one large ice cube. 3. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Sebastian Hamilton-Mudge, an LA-based former bar owner and co-founder of Candra, dives deep into the art of stirring cocktails. He shares essential tips for perfecting classics like the martini and Manhattan, focusing on the balance between agitation and delicacy. Sebastian emphasizes ice quality and mixing tools, exploring the science of dilution and flavor enhancement. Listeners learn about the unexpected charm of the Casino cocktail and the significance of seasonal ingredients. Get ready to elevate your cocktail game with his insights!

It’s a sherry-soaked, historical deep dive today on Cocktail College, as we explore the Adonis. Breaking down the drink’s Broadway ties and shining a light on the delightful world of Spanish fortified wines are Mary Allison Wright and McLain Hedges of Denver’s Yacht Club Listen on (or read below) to discover the duo’s Adonis recipe — and don’t forget to subscribe!  Mary Allison Wright and McLain Hedges’ Adonis Recipe  Ingredients - 1 ½ ounces Valdespino Fino Inocente sherry - 1 ½ ounces Dolin Rouge vermouth- 1-2 dashes celery bitters - Pinch salt or a drop of saline solution - Garnish: Lemon twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick and Nora glass. 3. Garnish with a lemon twist.   Hosted on Acast. See acast.com/privacy for more information.

Is the Vodka Soda a bonafide cocktail? Is it the reason that vodka continues to rank as one of the best-selling spirits in the U.S., and the main factor behind the overwhelming success of brands such as Tito's? And can you create a flavorsome, interesting version of this drink while staying true to the essence of a classic Vodka Soda? These are all questions we're answering today as we're joined in the studio by Ignacio "Nacho" Jiménez, co-owner of the recently opened, must-visit NYC bar, Superbueno. Listen on (or read below) to learn Nacho's Vodka Y Soda recipe — and don't forget to like, review, and subscribe! Ignacio “Nacho” Jiménez’s “Vodka Y Soda”  Ingredients  - 1 ½ ounces pasilla and guajillo pepper infused Grey Goose* - ¼ ounce Velvet Falernum - 5 ounces guava water** - Garnish: Guava salt  Directions 1. Rim a chilled highball glass with guava salt. 2. Combine all ingredients and charge with carbonation either in a soda stream or using an ISI with a CO2 soda charger. 3. Serve in the highball glass over an ice spear or regular ice.   Pasilla and Guajillo Grey Goose*  Ingredients  - 1 liter Grey Goose vodka - 20 grams deseeded Guajillo peppers - 10 grams deseeded Pasilla Peppers  Directions 1. Add vodka to a container/pitcher. 2. Add deseeded peppers. 3. Infuse from 30 mins to overnight before straining through a fine mesh strainer.  Guava Water** Ingredients - 1 liter clarified guava purée*** - 7 grams tartaric acid - 8 grams malic acid - 15-20 grams sugar  Directions  1. Combine all the ingredients together and, if possible, use a brix refractometer while adding sugar until you reach 15-20 sugar brix. 2. Store in the refrigerator. (Will last for a couple of weeks.)  Clarified Guava Purée***  Ingredients  - 850 grams Le Boiron guava purée - 200 milliliters water - 130 grams Pectinex - 2 grams Agar Agar   Directions  1. Mix the guava puree with Pectinex in a large pot and let it sit for 20 min. 2. Add water and cook until it boils, stirring continuously so it doesn’t catch. 3. Add Agar Agar and dissolve. 4. Strain through a coffee strainer into a sealable container.   Hosted on Acast. See acast.com/privacy for more information.

We're heading back into the Cocktail College archive today as we dispel a myth — occasionally purported on this show — that there aren't that many classic Scotch cocktails. Purists will know that certainly isn't the case, and one need only turn to The Rob Roy for evidence. Adam Montgomerie, a Scottish native and bar manager at Hawksmoor New York, once again takes us on today's whisky, sweet vermouth, and bitters deep dive. Listen on (or read below) to discover Montgomerie’s Rob Roy recipe — and don’t forget to like, review, and subscribe!  Adam Montgomerie’s Rob Roy Recipe  Ingredients - 2 ounces single malt Scotch, such as Clynelish 14 Year Old - 1 ounce sweet vermouth, such as Martini Rosso - 2 dashes Angostura bitters Garnish: 1 brandied cherry  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick and Nora glass. 3. Garnish with cherry. (Optional: express and discard a lemon or orange twist.) Hosted on Acast. See acast.com/privacy for more information.

Jay Pouliot, bar manager at Mama Foo Foo in Daytona Beach, dives into the world of Pisco Punch, a cocktail with a rich history linked to the enigmatic Duncan Nichol. He shares his expertly crafted recipe, highlighting essential ingredients like Acholado Pisco and pineapple gum. The conversation reveals the significance of selecting quality ingredients and the balance in cocktail preparation techniques. Personal anecdotes illuminate the challenges of maintaining healthy habits in the bustling restaurant scene, all while embracing the camaraderie that defines the bar industry.

Introducing Taplines, the latest addition to the VinePair podcast network. Each week, VinePair contributing editor and columnist Dave Infante interviews an industry professional about a triumph, tribulation, or turning point in the evolution of America's multibillion-dollar beer industry. Think: brewing icons, industry insiders, outspoken outsiders... basically anyone and everyone who’s made American beer into the cultural and commercial force it is today. Hosted on Acast. See acast.com/privacy for more information.