Cocktail College

Today’s deep-dive on a democratic, shaken classic sees us joined by Portland, Oregon-based bartender, beverage director, author, and editor Jim Meehan. He brings 25 years of experience and some of the most eloquent language we’ve enjoyed yet to this exploration of the Last Word. Listen on (or read below) to learn Meehan’s Last Word recipe — and don’t forget to like, review, and subscribe!Jim Meehan’s Last Word Recipe  - 3/4 ounce gin, such as Tanqueray or Perry’s Tot Navy Strength - 3/4 ounce Green Chartreuse - 3/4 ounce Luxardo Marschino liqueur - 3/4 ounce fresh lime juice  Directions 1. Add all ingredients to a cocktail shaker with Kold-Draft ice. 2. Shake until well chilled. 3. Strain into a Nick & Nora glass.  Hosted on Acast. See acast.com/privacy for more information.

This week, Jeffrey Morgenthaler, a renowned Portland-based author and bar owner, dives into the world of the Negroni. He shares his signature recipe and discusses the cocktail's rise from obscurity to cult status, emphasizing the essential role of Campari. Morgenthaler also explores the artistry behind crafting the perfect Negroni, touching on ingredient selection and temperature. With anecdotes about barrel-aging and personal spirit preferences, he highlights the cocktail's enduring appeal and flexibility, while adding a dash of humor about the bartending profession.

Who could be more perfect to explore the visually stunning, fruity, and fresh Clover Club than Julie Reiner? A New York City bartending dynamo, Reiner just happens to own a bar with the same name of today’s drink and boasts decades of experience in the industry. Listen on or read below to discover her Clover Club recipe — and don’t forget to subscribe!  Julie Reiner’s Clover Club Recipe  Ingredients - 1 1/2 ounces gin, such as Plymouth, Bombay Dry, or Japanese - 1/2 ounce dry vermouth, such as Dolin - 1/2 ounce lemon juice - 1/2 ounce raspberry syrup (recipe below) - 1/4 ounce egg white Garnish: 1 fresh raspberry  Directions 1. Add all raspberry syrup, lemon juice, dry vermouth, gin, and then, finally, egg white to a cocktail shaker and shake without ice. 2. Add ice and shake until chilled. 3. Strain into a chilled coupe glass and garnish with a fresh raspberry on a pick.  Raspberry Syrup Recipe  Ingredients - 1/2 cup fresh raspberries - 1 cup fine sugar - 1/2 cup water  Directions  Macerate raspberries and sugar until the mixture becomes thick and goopy. Add water and allow to sit over night so the sugar dissolves. Strain out solids using a fine strainer.  Hosted on Acast. See acast.com/privacy for more information.

Today we are joined by the inimitable Jared Brown, founder of Sipsmith gin, to discuss the Bramble, a modern classic created by his friend and contemporary Dick Bradsell. Listen on or read below to discover Brown’s Bramble recipe — and don’t forget to subscribe!  Jared Brown’s Bramble Recipe  Ingredients - 50 milliliters London dry gin - 25 milliliters lemon - 10 milliliters simple syrup - 20 milliliters crème de mûre Garnish: - blackberries - powder sugarDirections 1. Combine gin, lemon, and simple syrup in a cocktail shaker with ice.2. Shake until cold and strain into a double Old Fashioned glass filled with crushed ice. 3. Top up with more crushed ice and top with crème de mûre, ideally pouring around the edges of the glass. 4. Garnish with two blackberries and a dusting of powder sugar.   Hosted on Acast. See acast.com/privacy for more information.

Industry legend Dale Degroff joins us today for a wide-ranging exploration of the 50/50 Martini. We discuss the evolution of this cocktail over the course of the last 150 years, and examine the evolution of the spirits category at large. Listen on or read below to discover Degroff’s 50/50 Martini recipe — and don’t forget to subscribe!  Dale Degroff’s 50/50 Martini Recipe  Ingredients - 1 ½ ounce Old Tom Gin or Old Duff Genever - 1 ounce Cocchi Vermouth di Torino - ½ ounce Dolin Dry vermouth - 1 dash Dale Degroff’s Aromatic Bitters Garnish: orange twist (optional)  Preparation 1. Combine all ingredients in a mixing glass with ice. 2. Stir until well chilled and strain into a chilled Nick & Nora glass. 3. Garnish with an optional orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Exploring the history of the Scofflaw cocktail not only leads to a deep dive on ingredients such as grenadine, but also delves into the unexpected origins of the word. Sharing this wonderful tale with us today is Kansas City’s Jill Cockson, owner of Drastic Measures, Swordfish Tom’s, Chartreuse Saloon, and Anna’s Place (Omaha). Listen on or read below to discover Cockson’s Scofflaw recipe — and don’t forget to subscribe!  Jill Cockson’s Scofflaw Recipe  Ingredients - 2 ounces rye whiskey, such as Rittenhouse - ¾ ounce fresh lemon juice - ¾ ounce grenadine, homemade or high quality - ¾ ounces dry vermouth, such as Dolin Blanc Garnish: orange twist  Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and double strain into a chilled Coupe glass. 3. Express an orange twist over the cocktail and drop in the drink as a garnish.   Hosted on Acast. See acast.com/privacy for more information.

Jack Schramm, a mixology expert known for his cocktail hacks, shares invaluable tips to elevate everyday drinks. Discover how the right carbonation and acid adjustments can transform your cocktails, as well as the secret technique called "the sink." He also dives into reimagining classics like the Dirty Shirley and Long Island iced tea with standout ingredients. Plus, learn the art of crafting homemade ginger syrup to enhance cocktails like the Dark and Stormy. Get ready to impress your friends with these creative bartender techniques!

Today’s is an intriguing tale involving a daisy, a 1920s American socialite (reputedly), two Harrys, and one Hardy (for good measure). The cocktail is the White Lady, and leading us on our exploration is VinePair’s very own Emily Arseneau. Listen on or read below to discover Arseneau’s White Lady recipe — and don’t forget to subscribe!  Emily Arseneau’s White Lady Recipe  Ingredients - ½ bar spoon simple syrup - 1 ounce fresh lemon juice  - 1 ounce Cointreau - 2 ounces London Dry Gin, such as Beefeater or Tanqueray  Garnish: lemon disc (optional) Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Garnish with and optional lemon disc or express and discard.   Hosted on Acast. See acast.com/privacy for more information.

In this episode, we’re joined by Jeff Bell, owner of New York’s PDT, to discuss the allure of speakeasies, the genesis of “fat-washing” spirits, and the iconic modern classic that ties both topics together: The Benton’s Old Fashioned. Listen on (or read below) to discover Bell’s Benton’s Old Fashioned recipe — and don’t forget to subscribe!  The Benton’s Old Fashioned Recipe  Ingredients - 2 ounces bacon-infused Four Roses bourbon - ¼ ounce maple syrup, such as Deep Mountain Maple - 2 dashes Angostura bitters Garnish: orange twist  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, clear cube of ice. 3. Garnish with a small orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Today, we're revisiting that tried and true trinity of rum, lime, and sugar but the outcome may be far from familiar for some. Simple to make yet complex in profile, the drink is the Ti' Punch, and our teacher today is Christian Favier of Charleston's The Ordinary. Listen on (or read below) to discover Favier's Ti' Punch recipe — and don’t forget to subscribe!  Christian Favier’s Ti' Punch Recipe  Ingredients - 1 quarter-sized dollop of cane syrup - 1 lime coin - 2 ounces Rhum Agricole, such as Neisson Blanc  Directions 1. Add all ingredients to a rocks glass. 2. Mix using a swizzle stick. 3. Enjoy.   Hosted on Acast. See acast.com/privacy for more information.