Cocktail College

While often deemed an “unserious” cocktail ingredient, without the Japanese muskmelon liqueur Midori, the world would be robbed of the vibrant green, iconic Midori Sour cocktail —and that would be a shame, because this typically disregarded drink can be a showstopper, especially when prepped to the specs of New-York-based author and former bartender John deBary. Listen on to learn deBary’s Midori Sour recipe — and don’t forget to like, review, and subscribe!  John deBary’s Midori Sour Recipe (As featured in Drink What You Want) Ingredients  - 2 ounces Midori - 1 ounce fresh lime juice - 1 egg white - Garnish (optional): lime wheel  Directions  1. Add all ingredients to a shaker and dry shake without ice. 2. Add ice and shake until chilled. 3. Strain into a chilled Old Fashioned glass.    Hosted on Acast. See acast.com/privacy for more information.

We’re jetting off to Barbados today on Cocktail College to explore one of the island’s most beloved drinks, The Corn ‘n’ Oil. Joining us to do so is Kevin Beary, a rum enthusiast and beverage director of Chicago’s award-winning Three Dots and a Dash, and The Bamboo Room at Three Dots and a Dash. Listen on to learn Beary’s Corn ‘n’ Oil recipe — and don’t forget to like, review, and subscribe!  Kevin Beary’s Corn ‘n’ Oil Recipe Ingredients  - 2 ounces rum, such as Foursquare 2010- ½ ounce Falernum- 4 dashes Angostura Bitters- Garnish: lime coin  Directions  1. Add all ingredients to a double Old Fashioned glass with a large, 2x2 inch ice cube. 2. Stir thoroughly to dilute and chill. 3. Express 10-15 drops of a lime coin. 4. Add lime coin to the glass, give one last stir, and stir.   Hosted on Acast. See acast.com/privacy for more information.

À La Louisiane doesn’t enjoy as much attention as drinks like the Sazerac, Ramos Gin Fizz, and Vieux Carré, but this wonderful cocktail is New Orleans through and through. Unraveling the mysteries and magic of this cocktail, we’re joined today by William Elliott, managing partner and executive bar director of New York’s Maison Premiere, a veritable love letter to that grand city and its numerous great cocktails. Listen on to learn Elliott’s À La Louisiane recipe — and don’t forget to like, review, and subscribe!  William Elliott’s À La Louisiane Recipe (As featured in The Maison Premiere Almanac) Ingredients  - 5 dashes absinthe, such as La Muse Verte - 5 dashes Peychaud’s bitters - ½ ounce Bénédictine- ¾ ounce sweet vermouth, such as La Quintinye Rouge  - 1 ¾ ounces overproof rye whiskey, such as Wild Turkey 101 - Garnish: skewered candied cherry  Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir rapidly until chilled and strain into a chilled Nick & Nora glass. 3. Garnish with a skewered candied cherry.    Hosted on Acast. See acast.com/privacy for more information.

Mike Lay, beverage director for the MINA group in Las Vegas and a two-time James Beard semi-finalist, joins to dive into the fascinating realm of sour cocktails. He discusses the balance of flavors in these classic drinks, emphasizing the evolution of recipes and the art of mixing. Lay shares insights on incorporating egg whites and modern alternatives for texture, while highlighting the importance of freshness in ingredients. Listeners will also enjoy exploring the impact of creativity on traditional sours and the growing popularity of agave spirits.

Ally Marone and Patty Dennison, contributors at New York's Grand Army bar, share their expertise on the iconic White Negroni. They discuss its modern classic status, unique ingredients like Suze liqueur, and the complexities of flavor profiles in cocktails. The pair dive into the balance of bitterness and personal preferences in drinks. They also share memories from their bar experiences and reflect on creativity and kindness in hospitality, making for an engaging listen filled with insights and anecdotes about cocktail culture.

Luca Missaglia, co-founder of The Art of Shaking bartender training platform and managing director partner of Amaro Santoni, dives into the vibrant world of the Garibaldi cocktail. He highlights its cultural significance as a symbol of Italian unity and the art of blending fresh citrus for optimal flavor. Discover the nuances of juicing techniques, such as centrifuge versus hand juicing, and how they impact texture and taste. Missaglia also shares his secrets for crafting the perfect highball cocktail, emphasizing the importance of quality ingredients and balance.

Rum and Coke, Cuba Libre, Mentirita — there are many names to describe one of the world’s most famous highballs, which shows that this drink means different things to different people. For today's guest, Kelvin Uffre, the combination of rum, lime, and coke holds immense power — the ability to transport him back to his youth. Kelvin is an award-winning bartender and works as the New York rep for Tequila Fortaleza. Listen on to discover three of his Cuba Libre recipes — and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

On today's, admittedly ambiguously titled episode, we're exploring the philosophy of different styles of bartending. More specifically, we’re looking at interactive, high-end, and forward-thinking mixology, and the style of service that accompanies it. Jon Adler, the beverage director at New York's Shinjis, as well as the adjoined Michelin-starred omakase counter noda, is in the hot seat. Listen on to learn more — and don’t forget to like, review, and subscribe!  Hosted on Acast. See acast.com/privacy for more information.

Not to be confused with a morning cup of joe, the Americano is a precursor to the Negroni, with club soda taking the place of soda to create a flavorsome, low-ABV apéritif. To teach us about this Italian icon, we’re joined by Los-Angeles-based Nicolas O’Connor, the director of mixology and culinary arts at Apotheke Mixology. Listen on to discover O’Connor’s Americano recipe — and don’t forget to like, review, and subscribe!  Nicolas O’Connor’s Americano Recipe  Ingredients  - 1 ½ ounces of Campari - 1 ½ ounces of sweet vermouth - 2 ounces of club soda or sparkling mineral water - Garnish: orange wedge  Directions  1. Fill a Collins glass with ice cubes. 2. Add Campari and sweet vermouth. 3. Top with club soda or sparkling mineral water. 4. Stir gently and garnish with an orange wedge.   Hosted on Acast. See acast.com/privacy for more information.

It’s an all-NYC episode today, as we pay a visit to the Bronx with a Manhattan detour, and considerable input from Brooklyn. The Bronx is the cocktail, Manhattan comes into play via the Waldorf-Astoria hotel, and our wonderful guest is Brooklyn native Frank Caiafa. Frank worked as the Beverage Director of the celebrated Peacock Alley and La Chine restaurants at the Waldorf-Astoria, from 2005 until its closure for renovations in 2017. Caiafa now runs the beverage and hospitality consulting enterprise, Handle Bars NYC, and is the author of “The Waldorf Astoria Bar Book,” which published just before the hotel’s closure. Listen on to discover Caiafa’s Bronx recipe — and don’t forget to like, review, and subscribe!  Enter the Mount Gay ‘A Taste of Home’ Cocktail Competition here.Frank Caiafa’s Bronx Recipe  Ingredients  - 1 ½ ounces London Dry gin - ½ ounce dry vermouth - ½ ounce sweet vermouth - 1 ounce freshly squeezed orange juice - 1 dash orange bitters - Garnish: orange twist  Directions  1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled.3. Strain into a chilled Nick & Nora glass.4. Express and discard an orange twist garnish.  Intro music credit: “Arabian Nights,” by Joseph M. Knecht’s Waldorf-Astoria Dance Orchestra, 1918 (M. David/W. Hewitt), courtesy Library of Congress, National Jukebox.  Hosted on Acast. See acast.com/privacy for more information.