Cocktail College

In this enlightening conversation, William Brooks, the global brand ambassador for tequila at Brown Forman, unveils the often-overlooked world of reposado cocktails. He highlights the unique characteristics of reposado tequila compared to its blanco and añejo counterparts. William shares tips on balancing flavors using creative ingredients and techniques. Listeners are encouraged to experiment with innovative cocktails, including the delicious 'Gracias Mexico' recipe. With a focus on heritage and authenticity, he inspires a greater appreciation for reposado in modern mixology.

A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don’t forget to leave a rating, review, and subscribe!   Paul Harrington's Jasmine Recipe   Ingredients  - 1 ½ ounces London Dry gin - ¾ ounce fresh lemon juice - ¼ ounce Cointreau - ¼ ounce Campari - Garnish: lemon twist  Directions   1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled coupe glass and garnish with a lemon twist.   📧Get in touch: cocktailcollege@vinepair.com   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/         Hosted on Acast. See acast.com/privacy for more information.

Gareth “G” Franklin, Global Ambassador for Luxardo, joins to unravel the secrets of the Bianco Negroni. He discusses the cocktail's evolution and importance in Italian cocktail culture. The unique ingredients, including Luxardo Bitter Bianco and bianco vermouth, are highlighted for their refreshing take on the classic drink. G dives into the artistry behind crafting cocktails and shares the historical significance of Luxardo in mixology. Listeners are treated to a recipe and insights into how to master this sophisticated drink.

Sam Ross, renowned for his innovative cocktail creations at iconic bars like Attaboy and Milk & Honey, discusses the Paper Plane cocktail. He shares its intriguing origins, including a late-night recipe exchange and the pivotal role of Amaro Nonino. The conversation dives into the blend of culinary and cocktail cultures, the craft of mixology, and the art of balancing flavors. Ross also touches on the rise of canned cocktails and the significance of storytelling in the drinking experience. Perfect for cocktail enthusiasts!

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.