Cocktail College

In the midst of what some people (namely host Tim McKirdy) are describing as a “Cosmopolissance,” we sit down with the drink’s inventor Toby Cecchini to discuss how he developed the cocktail, its changing status over time, and — of course — how to perfect its preparation. Listen on (or read below) to discover Cecchini’s Cosmopolitan recipe — and don’t forget to subscribe!  Toby Cecchini’s Cosmopolitan Recipe  Ingredients - 1 ½ ounces Absolut Citron - ¾ ounce Cointreau - ¾ ounce fresh lime juice - ¾ ounce Ocean Spray Cranberry Garnish: lemon twist  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 lemon twist.   Hosted on Acast. See acast.com/privacy for more information.

The base spirit is whiskey, the flavor profile is sour, and it’s called the Whiskey Sour. Of course, there’s so much more to learn about this cocktail than those two factors, and today we’re doing so under the guidance of the venerable H. Joseph Ehrmann. Listen on (or read below) to discover Ehrmann’s Whiskey Sour recipe — and don’t forget to subscribe!  H. Joseph Ehrmann’s Whiskey Sour Recipe  Ingredients - 1 ounce fresh lemon juice - ¾ ounce simple syrup (1:1) - 2 ounces 100 proof rye whiskey or high rye bourbon - ¾ ounce egg white - Garnish: 1 Maraschino cherry  Directions 1. Combine all ingredients in a cocktail shaker without ice and dry shake. 2. Shake until well incorporated. 3. Add ice and shake until chilled. 4. Strain into a chilled rocks glass without ice. Garnish with a Maraschino cherry.   Hosted on Acast. See acast.com/privacy for more information.

In an exploration of the world’s most famous Scotch whisky cocktail — The Rob Roy — Adam Montgomerie, a Scottish native and bar manager at Hawksmoor New York, takes us on a whisky, sweet vermouth, and bitters deep dive. Listen on (or read below) to discover Montgomerie’s Rob Roy recipe — and don’t forget to subscribe!  Adam Montgomerie’s Rob Roy Recipe  Ingredients - 2 ounces single malt Scotch, such as Clynelish 14 Year Old - 1 ounce sweet vermouth, such as Martini Rosso - 2 dashes Angostura bitters Garnish: 1 brandied cherry  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick and Nora glass. 3. Garnish with cherry. (Optional: express and discard a lemon or orange twist.)   Hosted on Acast. See acast.com/privacy for more information.

We’re exploring Brazil’s most iconic cocktail today — the Caipirinha — with Gui Jaroschy, the Miami-based co-founder of Unfiltered Hospitality. Jaroschy shares invaluable advice on perfecting this drink, and gives us a masterclass on the dying art of muddling. Listen on (or read below) to discover Jaroschy’s Caipirinha recipe — and don’t forget to subscribe!  Gui Jaroschy’s Caipirinha Recipe  Ingredients - 1 whole lime - 3 teaspoons granulated sugar - 2 ounces unaged cachaça, such as Novo Fogo  Directions 1. Cut the lime into 8 equal pieces. 2. Add 6 of those pieces to an Old Fashioned glass. 3. Add sugar and muddle until all ingredients have combined. 4. Fill glass with ice and top with cachaça. 5. Seal using the small half of a Boston shaker tin and shake until chilled. 6. Dump into the same Old Fashioned glass, top with extra ice if required, and serve. Hosted on Acast. See acast.com/privacy for more information.

One of multiple iconic New Orleans cocktails, the Vieux Carré pays particular homage to the city and its inhabitants via its ingredients. Familiarizing us, today, with this somewhat overlooked classic is Mimi Burnham, a New York based bartender, consultant, and drinks educator with decades of experience in the industry. Listen on (or read below) to discover Burnham’s Vieux Carré recipe — and don’t forget to subscribe!  Mimi Burnham’s Vieux Carré Recipe  Ingredients - ¾ ounce 100 proof rye whiskey - ¾ ounce Cognac - ¾ ounce sweet vermouth - ⅓ ounce Benedictine - 4 dashes Peychaud's bitters - 2 dashes Angostura bitters Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until ice cold and strain into a chilled double rocks glass filled with fresh ice, ideally one large cube. 3. Garnish with an expressed lemon or orange peel. Hosted on Acast. See acast.com/privacy for more information.

In today's episode of Cocktail College, we tackle the decidedly trending Espresso Martini with Lauren Paylor. Have you ever questioned whether vodka is, indeed, the best base spirit for this drink, or whether to add espresso, cold brew, or coffee liqueur to the mix? Paylor has the answers. Listen on (or read below) to discover Paylor’s Espresso Martini recipe — and don’t forget to subscribe!  Lauren Paylor’s Espresso Martini Recipe  Ingredients - 2 ounces vodka, such as Ketel One - 1/2 ounce coffee liqueur, such as Mr Black - 1/2 ounce of simple syrup  Directions 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until cold and double strain into a chilled coupe glass. 3. Garnish with three chocolate-coated coffee beans. Hosted on Acast. See acast.com/privacy for more information.

In the second installment of our "techniques" episodes, we sit down with Derek Brown, author of Mindful Mixology, to learn how to craft better non-alcoholic cocktails — a style of drinks that deserves our attention more than ever before. Listen on to learn about Brown's unique approach to NA drinks — and don't forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

We’re breaking all the Martini purists’ rules today, as we shake up some Vespers with Patrick Smith, the manager of bar openings for Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe!  Patrick Smith’s Vesper Recipe  Ingredients - 2 ounces gin, such as Beefeater - 1 ounce vodka, such as Belvedere - 1/2 ounce of Tempus Fugit Kina L'Aéro d'Or  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled coupe glass. 3. Garnish with an expressed, manicured lemon twist.  Hosted on Acast. See acast.com/privacy for more information.

Stepping away from the bar (and the bee hives) for a quick chat today, Caledonia Spirits’ Sam Nelis checks into Cocktail College to dive into the Bee’s Knees. We’ll study history, apiology, and sweet, shaken, sours. Listen on (or read below) to discover Nelis’ Bee’s Knees recipe — and don’t forget to subscribe!  Sam Nelis’ Bee’s Knees Recipe  Ingredients - 2 ounces gin, such as Barr Hill - ¾ ounce honey syrup (2:1 honey to water by weight) - ¾  ounce fresh lemon juice  Directions 1. Combine all ingredients in a shaker with ice. 2. Shake until cold and double strain into a chilled coupe glass. 3. Garnish with an expressed lemon twist.  Hosted on Acast. See acast.com/privacy for more information.

Hopping into your feed today we have New York's Pamela Wiznitzer talking all about The Grasshopper — a cocktail she counts in her top-five drinks, and one she's made sure to always have a variation of on bar menus throughout her career. Listen on (or read below) to discover Wiznitzer's Grasshopper recipe — and don’t forget to subscribe!  Pamela Wiznitzer’s Grasshopper Recipe   Ingredients - ¼ ounce absinthe - ¾ ounce crème de menthe - 1 ounce crème de cacao - 1 ½ ounces heavy cream - 1 ounce gin, Cognac, or Irish whiskey - ½ pinch salt  Directions 1. Combine all ingredients in a shaker with three Kold-Draft ice cubes. 2. Shake until cold and strain into a cold coupe glass. 3. Garnish with a shaving of bitter chocolate.  Hosted on Acast. See acast.com/privacy for more information.