Cocktail College

Explore the rise and fall of beer cocktails in the early 2010s, including the trend of Mexican Bulldogs. Learn about the origins and motivations behind these cocktails and the influence of Mexican culture. Discover the versatility of bourbon as a favorite spirit. Unlock the secret to elevating cocktails with citrus zest and explore the factors that contribute to the cost of beer.

Greg Boehm, an expert in 21st-century cocktails, joins the podcast to discuss the definition and evolution of cocktails. They explore the impact of historic cocktail books on the cocktail renaissance and the significance of serving a proper cocktail chilled. They also talk about their love for mezcal and the most undervalued ingredient in a bartender's arsenal. The conversation wraps up with a discussion on their success in the bar industry.

Joining the conversation is Leo Robitschek, a James Beard Award-winning author and beverage director known for his innovative culinary approach to cocktail garnishes. He discusses the essential role garnishes play in enhancing both flavor and visual appeal, moving beyond mere decoration. Leo shares practical tips on selecting fresh ingredients and creative techniques like ribboning and lacto-fermentation. He emphasizes sustainability by transforming leftover produce into flavorful components, showcasing how thoughtful garnishing can elevate the cocktail experience.

Sother Teague, a renowned beverage director and author, dives into the fascinating world of cocktail bitters. He highlights their essential role in mixology, differentiating between cocktail and potable bitters. The discussion covers the rich history of bitters, their medicinal roots, and the importance of variety in enhancing flavors. Teague encourages experimentation with unique bitters to elevate home bar creations and shares insights on crafting distinctive flavors. With a touch of humor, he emphasizes the personal touch needed in cocktail preparation and experiences.

We’ve covered multiple cocktails named after cities and neighborhoods before but this week marks the first drink named after a state — and it’s a classic. Trey Sanford, bar manager of Anchorage’s South Restaurant + Coffeehouse, joins us to break down the Alaska, an iconic mix of gin, yellow Chartreuse (if you can get your hands on it), and orange bitters. Listen on (or read below) to discover Trey’s Alaska recipe — and don’t forget to like, review and subscribe!  Trey Sanford’s Alaska Recipe  Ingredients - 2 ½ ounces Amalga gin - ½ ounce Yellow Chartreuse - 2 dashes Scrappy’s orange bitters - 3 drops saline solution (80:20 made with high-quality sea salt) - Garnish: orange twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Most of what’s notable about the Ramos Gin Fizz comes before you take a sip — namely, its striking appearance, which arrives as the product of a painstaking, 10-minute preparation time. But what if there was a way to eliminate the muscle-straining extended shake and, as a consequence, put the Ramos on a permanent cocktail menu? At The Gem, in Bolton Landing, N.Y., Richie Boccato and team have done just that. Better yet, they’ve managed to do so without fancy equipment or molecular techniques. Listen on (or read below) to discover Boccato’s reinvented Ramos Gin Fizz recipe — and don’t forget to like, review and subscribe!  Richie Boccato’s Ramos Gin Fizz Recipe  Ingredients - ⅜ ounce fresh lemon juice - ⅜ ounce fresh lime juice - ⅞ ounce demerara syrup (2:1) - 1 ounce heavy cream - 1 ½ ounces Old Tom Gin, such as Barr Hill, Hayman’s, or Greenhook - 4 or 5 drops orange flower water - 1 ½ teaspoons pasteurized egg white powder - Pinch (tip of teaspoon) charcoal salt  Directions 1. Combine all ingredients in a blender with a heaped scoop (8-10 ounces) crushed ice. 2. Blend on a high setting until chilled and all ingredients fully incorporated. 3. Pour intoe a chilled Collins glass. 4. Garnish with an orange “rose,” made with a mint sprig and a cherry on a bamboo skewer.   Hosted on Acast. See acast.com/privacy for more information.

While Mario Puzo and Francis Ford Coppola’s “The Godfather” continue to enjoy critical acclaim more than 50 years after its release, the same can’t be said for its namesake cocktail. But just because the disco-era mix of Amaretto and Scotch was traditionally cloying and unbalanced, doesn’t mean it isn’t worthy of a 21st-century upgrade. Joining us to teach us how to do so is John Ware, bar director of New York City’s Forsythia. Leave the gun, take the cannoli, and listen on (or read below) to discover the Forsythia Godfather recipe — and don’t forget to like, review and subscribe!  John Ware’s Forsythia Godfather Recipe  Ingredients - 1 ¼ ounces blended scotch, such as Speyburn - ¼  ounce smoky whisky, such as Puni Alba Malt - ⅔ ounce amaretto, such as Disaronno or Luxardo Amaretto di Saschira - ¼  ounce Ostinato Secco Dry Marsala - ½ teaspoon honey syrup (2:1) - 1 teaspoon Reisetbauer Hazelnut eau de vie - 4 drops of saline solution (5:1)  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled rocks glass with a large rock of ice. 3. Garnish with a brioche pastry (filled with Chantilly pastry creme, topped with powdered sugar) and Cantucci (almond biscotti) on the side plate.   Hosted on Acast. See acast.com/privacy for more information.

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.