Cocktail College

Renowned bartender Jillian Vose discusses the history and popularization of Irish coffee, the challenges faced in perfecting the drink, and the process of making it at the Dead Rabbit. She provides tips for choosing the right whiskey and achieving the desired result, as well as advice for making Irish coffees. The chapter also includes a discussion on favorite bars and last cocktail choices.

Melissa Brooke, bar director at New York’s PS and partner in Divine Spirits, dives into the storied history of the Sherry Cobbler, once a darling of the cocktail world. She highlights its revival amid the trend for lower-ABV drinks and the cultural shifts that led to its current status. The conversation also covers the evolution of ice in cocktails, how fresh ingredients update classics, and the artistry behind crafting the perfect Sherry Cobbler. Melissa even shares her go-to recipe, blending tradition with modern mixology.

Join Amanda Gunderson, CEO of Another Round Another Rally, as she explores the history and flavors of The Boulevardier cocktail. Discussing whiskey variations, cocktail culture trends, and the impact of ingredients like Campari and Carpano Antica formula sweet vermouth on creating a delicious drink experience.

The Bloody Mary is a boozy meal in a glass; a vehicle for a range of elaborate and occasionally wacky garnishes; and a hangover cure, if only by means of placebo. In today’s episode, we sit down with Eric “ET” Tecosky, an LA-based former bartender, founder, and owner of Dirty Sue Premium Olive Juice, and national brand ambassador of Jack Daniel’s. Listen on to discover everything you need to know about the Bloody Mary and learn ET’s recipe —  and don’t forget to like, review, and subscribe!  ET’s Bloody Mary Recipe  Ingredients  - ½ ounce ET’s spice mix (recipe follows) - 3 ½ ounces tomato juice - 1 ½ ounces vodka- Lemon juice, to taste Directions  1. Add all ingredients to a pint glass with ice. 2. Roll shake between that and a separate glass of sufficient size until chilled. 3. Pour Bloody Mary and ice into a chilled Collins glass or goblet.  4. Garnish with a celery stalk, lemon wedge, a few olives, bacon, and pickled vegetables of your choice. ET’s Spice Mix Ingredients- 6 ounces Dirty Sue Premium Olive Juice - 4 flat teaspoons black pepper - 3 flat teaspoons celery salt - 3 flat teaspoons Lawry’s Seasoned Salt - 6 flat teaspoons prepared horseradish - 3 ounces Worcestershire sauce - ½  ounce Tabasco   Hosted on Acast. See acast.com/privacy for more information.

Are we in the midst of a bonafide Martini renaissance? What are the limits for garnishes, riffs, and ingredients? And when does a Martini cease to be a Martini? These are all questions we should keep top of mind as we revisit one of the earliest recordings of Cocktail College: The Martini, with John Clark-Ginnetti, owner of 116 Crown in New Haven. Tune in — or read below — to learn how to make John’s Martini, and don't forget to like, share, and subscribe!John Clark-Ginnetti's MartiniIngredients3 parts Plymouth Gin2 parts Boissière Dry VermouthGarnish: Lemon peelDirectionsAdd all ingredients to a mixing glass.Add ice and stir until chilled.Strain into a chilled Martini glass.Garnish with a lemon peel. Hosted on Acast. See acast.com/privacy for more information.

On this Thanksgiving Thursday, we show appreciation for the American Trilogy, a distinctly American riff on the Old Fashioned. We’re joined by returning friend of the show Richie Boccato, the drink’s co-creator and owner of New York’s Dutch Kills bar and Hundredweight Ice company. Listen on to learn the story behind the American Trilogy and to learn Boccato’s recipe —  and don’t forget to like, review, and subscribe!  Richie Boccato’s American Triology Recipe  Ingredients  - 1 ounce applejack, such as Laird’s Bottled in Bond - 1 ounce rye whiskey, such as Michter’s - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans’) - 1 splash soda water  Directions  1. Add sugar cube to a chilled Old Fashioned glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, single cube of ice. Stir gently, 15 times to incorporate the sugar paste.  4. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Cocktail College takes a trip to Ireland this week as we’re joined by Jack McGarry, owner of the Dead Rabbit. He’s here to discuss a rare Irish whiskey classic cocktail, the Tipperary, and to dive into the history of the category in general. Tune in to learn more. Listen on to discover McGarry’s Tipperary recipe —  and don’t forget to like, review, and subscribe!  Jack McGarry’s Tipperary Recipe  Ingredients  - 1 ½ ounces Irish whiskey - 1 ½ ounces sweet vermouth - ½ ounce green chartreuse - 2 dashes absinthe - 2 dashes Angostura bitters  Directions  1. Add two dashes of Angostura bitters, two dashes of absinthe, green chartreuse, sweet vermouth, and Irish whiskey into a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Nick & Nora glass. 4. Garnish with a lemon twist.  Hosted on Acast. See acast.com/privacy for more information.

Hold the neutral grain alcohol and powder mix, today we’re exploring how to properly make The Hurricane. Teaching us how to do so is New Orleans native and returning friend of the show, Neal Bodenheimer. Listen on to discover Bodenheimer’s Hurricane recipe — and don’t forget to like, review, and subscribe!  Kirk Estopinal’s Hurricane Recipe (as told by Neal Bodenheimer) Ingredients  - 1 ½ ounces white rum, such as Don Q - ½ ounce aged rum, such as Appleton 12 - ¾ ounce fassinola (or homemade Hurricane syrup) - ¾ fresh lime juice  Directions  1. Add all ingredients to a shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled Hurricane glass filled with crushed ice. 4. Garnish with a cocktail umbrella.   Hosted on Acast. See acast.com/privacy for more information.

Don’t call it a Cognac Manhattan: On today’s episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who’s also the founder of San Francisco’s Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler’s Harvard recipe —  and don’t forget to like, review, and subscribe!  Thad Vogler’s Harvard Recipe  Ingredients  - 1 ½ ounces Cognac, such as Cognac Dudognon- 1 ½ ounces Italian sweet vermouth, such as Bordiga Rosso- 1 barspoon Maraschino liqueur- 1 barspoon gum syrup- 3 dashes aromatic bitters, such as Angostura Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled coupe glass and garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

We’re heading to the 8th Arrondissment for today’s cocktail, The Champs Élysées, and we’re exploring it with Wilmer Nolasco, head bartender at Leroy’s in Greenpoint, Brooklyn. More than just another use for that bottle of green Chartreuse, this is a bold yet refreshing four-ingredient shaken classic. Listen on to discover Nolasco’s Champs Élysées recipe —  and don’t forget to like, review, and subscribe!  Wilmer Nolasco’s Champs Élysées Recipe  Ingredients  - 1 ½ ounces Cognac, such as Cognac Park VS - ½ ounce green Chartreuse - ½ ounce fresh lemon juice - ⅓ ounce rich demerara simple syrup (2:1) - 2 dashes Angostura bitters  Directions  1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until well chilled. 3. Double strain into a chilled Nick & Nora glass.   Hosted on Acast. See acast.com/privacy for more information.