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Cocktail College

Latest episodes

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Oct 20, 2022 • 55min

The Dark 'N' Stormy

We're taking a field trip today at Cocktail College, as we head to the beach to discuss the Dark 'N' Stormy with the pirate himself, Brian Miller. The key to perfecting this drink? Put aside that can of ginger beer (unless it's Old Jamaica) and pull out the juice extractor. Want to learn more? Listen on to discover Miller's Dark 'N' Stormy recipe — and don’t forget to like, review, and subscribe! Brian Miller’s Rum & Ginger Highball (Inspired by the Classic Dark 'N' Stormy)Ingredients  2 ounces Gosling's rum (or 1 ounce Appleton 12 and 1 ounce El Dorado 15)3/4 ounce lime juice1 ounce ginger syrup1/4 ounce Cruzan Black Strap rum 1/4 ounce Hamilton 151 Overproof rum1 dash of Angostura bitters1 ounce club sodaDirections Combine rum, lime juice, ginger syrup, blackstrap molasses, Hamilton 151, and bitters in a cocktail shaker with ice.Shake until chilled.Strain into a chilled highball glass with ice.Top with club soda.Optional: garnish with a dehydrated lime wheel and candied ginger. Hosted on Acast. See acast.com/privacy for more information.
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Oct 13, 2022 • 56min

The Dirty Martini

There’s no denying that interest in the Martini has spiked in recent times — driven in large part by the mass appeal of vodka-laced Dirty Martinis. Gin purists may stick up their noses but a drink this popular is worthy of close examination. Under the microscope of today’s guest, Simon Sebbah, beverage director of New York’s Grand Tour Hospitality, this study leads us into the field of customizing brine, vermouth, and even olives. Listen on to discover Sebbah’s Dirty Martini recipe —  and don’t forget to like, review, and subscribe!  Simon Sebbah’s Dirty Martini Recipe  Ingredients  - 2 ½ ounces freezer-cold gin or vodka - ¼ - ½ ounce salt-adjusted dry vermouth (3 parts water to 1 part brine, salt adjusted to taste) - Garnish: 1 olive  Directions  1. Freezer-cold spirit and vermouth in a mixing glass with ice. 2. Stir (briefly) until cold then strain into a chilled Nick & Nora glass. 3. Garnish with one olive.   Hosted on Acast. See acast.com/privacy for more information.
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Oct 6, 2022 • 57min

El Presidente

Explore the Cuban cocktail culture and crafting a balanced rum cocktail. Discover the versatility of Grenadine in cocktails and the impact of glassware on the cocktail experience. Contemplate the ultimate bar visit and last cocktail choices, along with exploring gin cocktail preferences and last sips.
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Sep 29, 2022 • 59min

The Mint Julep

If you’re reserving your mint sprigs and pewter cups solely for the first Saturday of May, you are missing a trick. The Mint Julep is a refreshing whiskey cocktail, worthy of attention throughout the year and deserving of a full Cocktail College exploration. We’re joined today by the Phoenix-based award-winning mixologist and author Kim Haasarud to do just that. Listen on to discover Haasarud’s Mint Julep recipe — and don’t forget to like, review, and subscribe! Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry. Kim Haasarud’s Mint Julep Recipe  Ingredients  - 2 ounces bourbon - 10-15 fresh mint leaves - ½ ounce simple syrup - Powdered sugar - Garnish: 3-5 mint sprigs  Directions  1. Combine bourbon, mint leaves, and simple syrup in a pewter Julep cup and fill the glass halfway with crushed ice. 2. Use a swizzle stick to mix ingredients together and muddle. After a minute of mixing, repeat the process, adding more ice until the glass is ¾ full. 3. Top with more crushed ice to form a mound on top of the glass. 4. Garnish with 3-5 fresh mint sprigs and a dusting of powdered sugar.   Hosted on Acast. See acast.com/privacy for more information.
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Sep 22, 2022 • 1h 10min

El Diablo

Josue Gonzalez joins us for today's episode to discuss El Diablo, a classic tequila highball that sees the spirit mixed with lime, crème de cassis, and either ginger ale or ginger beer. Josue has more than a decade of experience in the industry, during which time he’s built up a clear passion for hospitality. These days, you’ll find him as a partner at Unfiltered Hospitality and occasionally working behind The Sylvester Bar, in Miami. Listen on (or read below) to discover Josue's El Diablo recipe — and don’t forget to like, review, and subscribe! Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry.  Josue Gonzalez’s El Diablo Recipe Ingredients ¾ ounce fresh lime juice 1 ¼ ounce blanco tequila ½ ounce crème de cassis 3 ounces ginger beer Garnish: lime wheel, candied ginger, and a Filthy cherry to garnish Directions Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (optional: substitute creme de cassis with strawberry syrup for a sweeter flavor) Shake until cold and strain into a highball glass. Top up with ginger beer and crushed ice. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry. Hosted on Acast. See acast.com/privacy for more information.
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Sep 15, 2022 • 1h 11min

Episode 50 Special: Etiquette

Renowned bartender and cocktail etiquette expert Eric Alperin joins to celebrate proper manners in the cocktail scene. He emphasizes how etiquette can enhance guest experiences, from handling stemware to creating a welcoming atmosphere. Eric discusses the balance between serving patrons and respecting their privacy in a tech-driven world. The conversation touches on the importance of thoughtful hospitality, personal anecdotes, and the resurgence of classic cocktails, including mezcal and pisco. Cheers to elevating drinking culture!
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Sep 8, 2022 • 1h 14min

The Whiskey Highball

In this week's episode of Cocktail College, Tim explores the Whiskey Highball with Iain Griffiths from New York's Hidden Leaf, Midnight Cafe, and Midnight Theatre. In its simplest form, this drink can be something as basic as a splash of Scotch, some fizzy water, and a few cubes of ice. Or, if you’re taking it to extreme levels, the Whiskey Highball can present a study in such topics as temperature, pouring skills, carbonation, and nucleation points. Listen on to discover Iain’s Whiskey Highball techniques — and don’t forget to like, review, and subscribe!Iain Griffiths' Whiskey Highball Recipe Ingredients 2 ounces whiskey Club soda, such as Fever-Tree, to top Spear Ice Directions In a chilled highball glass, add whiskey, then ice, and then club soda. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.
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Sep 1, 2022 • 56min

The Corpse Reviver No. 2

Harrison Snow from New York’s Lullaby joins us today to explore the evocatively named, historic hangover remedy, the Corpse Reviver No. 2 . We discuss the perfect proportions for this classically equal parts concoction and learn the different takeaways from sampling this cocktail with over 100 different gins. Listen on to discover Snow’s Corpse Reviver No. 2 recipe —  and don’t forget to like, review, and subscribe!   Harrison Snow’s Corpse Reviver No. 2 Recipe  - ¾ ounce fresh lemon juice - ⅜ ounce Tempus Fugit Kina L’Aero d’Or - ⅜ ounce Cocchi Americano - ⅜ ounce Cointreau - ¾ ounce London Dry Gin, such as Tanqueray - 3 drops saline solution (4 parts water / 1 part salt) - 2 dashes Absinthe, such as Vieux Pontarlier  Directions 1. Add all ingredients to a cocktail shaker with ice and shake until cold. 2. Strain into chilled Nick & Nora glass.   Hosted on Acast. See acast.com/privacy for more information.
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Aug 25, 2022 • 1h

The Lemon Drop

We have Harrison Ginsberg from New York’s Crown Shy on the show today, leading us on a sweet exploration of the Lemon Drop. Over the course of the episode, we explore the wild world of shots, bars that opt for plants because they can’t afford furniture, and the nuances of vodka — they exist! Listen on to discover Ginsberg’s Lemon Drop recipe — and don’t forget to like, review, and subscribe!  Harrison Ginsberg’s Lemon Drop Recipe  - 1 ounce fresh lemon juice - ¼ ounce simple syrup (2:1) - ¾ ounce Cointreau - 2 ounces vodka  Directions 1. Prep a Martini glass with a sugared rim and place in the freezer. 2. Add all ingredients to a cocktail shaker with ice and shake until cold. 3. Strain into chilled Martini glass.   Hosted on Acast. See acast.com/privacy for more information.
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Aug 18, 2022 • 51min

Techniques: Dilution

Joey Smith, bar director at New York’s Chez Zou, tells us everything we need to know about the precise science of dilution. Listen on the learn why it’s so important in cocktails and how to avoid over- and under-diluting drinks —  and don’t forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

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