Konrad Kantor, a talented mixologist from New Orleans' Manolito Bar and Restaurant, dives into the vibrant world of cocktails, focusing on the nostalgic Swampwater. He shares its fascinating history and reveals how it connects to 1980s cocktail culture. The discussion includes mastering fruit juicing techniques and the creative crafting of cocktails, emphasizing quality ingredients. Listeners also gain insights into the cocktail scene in New Orleans, including pricing dynamics and the charm of unique serving mugs. Cheers to inventive drink-making!

Joaquín Simó, a renowned mixologist known for creating one of the greatest modern classic cocktails, joins the hosts to delve into the fascinating story behind the Naked and Famous. They explore the cocktail's unexpected rise to popularity and its unique balance of ingredients, including mezcal and herbal liqueurs. Simó shares insights on crafting innovative drinks and the role of storytelling in mixology. The conversation also highlights the importance of presentation and garnishes, making cocktail crafting an art form.

Salvatore Calabrese, the mastermind behind the Breakfast Martini and an acclaimed mixologist, shares the fascinating backstory of this modern classic. He dives into the cocktail's unique ingredients, highlighting the unexpected role of orange marmalade. Salvatore also reflects on the evolution of the London cocktail scene and the artistry of mixology. Personal anecdotes about morning rituals add a charming touch, while practical insights inspire listeners to perfect their cocktail-making skills with his signature recipe.

Chris Hysted-Adams, a talented mixologist from Melbourne, shares the story behind his unconventional cocktail, the Death Flip. He discusses the creative challenges of blending tequila and Jägermeister, and how this drink gained popularity at the Black Pearl. The conversation explores the evolution of Australian cocktail culture, touching on the Espresso Martini and shifting perceptions of spirits. Chris also dives into the rich flavors of Yellow Chartreuse, highlighting its role in innovative mixology and the importance of community among bartenders.

We're diving into the Cocktail College archives today to shine another light on an often-overlooked tequila-based classic: El Diablo. Here to mix up fresh lime, crème de cassis, ginger beer, and blanco is Josué Gonzaléz of Miami's Unfiltered Hospitality. Listen on or read below to discover Josué's El Diablo recipe — and don’t forget to leave a rating, review, and subscribe!  Josué Gonzaléz’s El Diablo Recipe  Ingredients  - ¾ ounce fresh lime juice- 1 ¼ ounces blanco tequila- ½ ounce crème de cassis- 3 ounces ginger beer- Garnish: lime wheel, candied ginger, and Filthy cherry Directions  1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor).2. Shake until cold and strain into a highball glass.3. Top up with ginger beer and crushed ice.4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Josué: https://www.instagram.com/josue.allday/- Unfiltered Hospitality: https://www.instagram.com/unfilteredhospo/ - Tim: https://www.instagram.com/timmckirdy         Hosted on Acast. See acast.com/privacy for more information.

Experienced mixologist Sother Teague revisits the classic Sazerac cocktail, discussing its unique ingredients, glassware choices, and the importance of paying attention to small details. The conversation also delves into mastering cocktails through practice, experimenting with ingredients, misconceptions, and exploring the art of barrel aging cocktails.

Mixologists Will Patton and Devin Kennedy from D.C.'s Press Club share tips on mixing wine in cocktails, featuring recipes like a Green Chartreuse and Riesling cocktail and a California rosé spritz. They discuss the versatility of wine, revenue potential, and fun in mixology, while exploring unique wine characteristics and cocktail creation techniques.

Julie Reiner, Partner of NY’s Clover Club, Leyenda, and Milady’s, discusses Queen's Park Swizzle, the grown-up Mojito. Topics include swizzling technique, modern mixology, and her recipe. Evolution of the cocktail, Mojito variations, and balancing classic and innovative drinks. Details on making the Queen's Park Swizzle, movie scenes with alcohol, and enjoying the cocktail.

Tristan Brunel, bar director at New York's Tusk Bar, discusses the Improved Whiskey Cocktail. He shares the recipe with Maraschino and absinthe, emphasizing the importance of ingredients for a balanced cocktail. The chapter also explores the history and craftsmanship of George Dickel, highlighting the evolution of classic cocktails and the significance of humility in the service industry.

Laura Maddox, bar manager-owner at Austin's Small Victory, joins us today to dissect the Stinger. Dubbed "the king of after-dinner cocktails," Laura teaches us how to master this two-ingredient mix of Cognac and creme de menthe. Listen on, or read below, to learn Laura's Stinger recipe — and don't forget to like, review, and subscribe! Laura Maddox's Stinger Recipe Ingredients 1 ounce creme de menthe, such as Tempus Fugit or Giffard 2 ounces Cognac, such as Frapin, Dudognon, or Brandy Sainte Louise Directions Add all ingredients to a mixing glass with Clinebell ice. Stir until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist. 📧Get in touch: cocktailcollege@vinepair.com   🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Small Victory Bar: https://www.instagram.com/smallvictorybar/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.