The Buildout

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.

Join Richard Boccato, the owner of Dutch Kills bar, as he delves into the intriguing world of the Jungle Bird cocktail. With a rich history dating back to 1978, Richard shares how he played a pivotal role in its resurgence. He reveals the cocktail's unique flavor balance, featuring Campari and blackstrap rum, and tips on crafting the perfect drink. Discover the significance of quality ingredients and ice in cocktail preparation, along with personal anecdotes from his experiences in the vibrant bar scene.

A boozy Tiki classic, the Zombie’s reputation has benefitted from ample helpings of marketing and mysticism. With a lengthy list of ingredients, it’s also a drink that can seem overwhelming when viewing the recipe at first glance. In today’s episode, spirits educator, author, and Tiki expert Shannon Mustipher breaks down those ingredients and teaches us how to master its preparation. Listen on (or read below) to discover Mustipher’s Zombie recipe — and don’t forget to subscribe! Shannon Mustipher’s Zombie Recipe Ingredients- 1 1⁄2 ounces aged rum - 1 1⁄2 ounces pot still Jamaican rum - 1 ounce 151-proof rum - 6 drops absinthe - 1⁄2 ounce falernum - 1 teaspoon grenadine - 1⁄2 ounce Don’s Mix - 3⁄4 ounce fresh lime juice - 1 dash of Angostura bitters Directions 1. Combine all ingredients in a shaker with cubed ice. 2. Shake until cold and strain into a Collins glass or vessel of your choice over crushed ice. 3. Garnish with mint, a lime wedge, and an orange twist. Hosted on Acast. See acast.com/privacy for more information.

The importance of technique is one of the major foundations of Cocktail College. So, in today’s episode, we’re going to focus on one aspect of bartending that’s grown in prominence and gained a lot of attention in recent years: acid adjusting. We do so with a master of that technique — and friend of the show — Jack Schramm. Listen on to learn everything you need to know about altering the acidity of fresh citrus and how to deploy those ingredients in cocktails — and don’t forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.