The podcast explores the complexities and variations of the Tuxedo cocktail, particularly the Sherry version. They discuss different types of gin, Maraschino and Absinthe in cocktails, Miss Stells fortified wines, and the importance of seeking help. They also discuss favorite bars, the benefits of bottle shops for craft beers and wine, and their love for New Orleans.

Named after "the most famous train in the world," today's drink sees us head to London with significant stops in New York and Chicago, as we explore the 20th Century Cocktail. Joining us to do so is Meredith Barry, the co-owner and operator of Platypus and New Society in St. Louis. Listen on (or read below) to discover Meredith’s 20th Century Cocktail recipe, and don’t forget to like, review, and subscribe!  Meredith Barry’s 20th Century Cocktail Recipe  Ingredients 1 1/2 ounces gin, such as Hayman’s or Plymouth 3/4 ounce Cocchi Americano 3/4 ounce fresh lemon juice 1/4 ounce creme de cacao, such as Tempus Fugit 2 dashes (1 dropper) saline solution   Directions Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a lemon twist.        Hosted on Acast. See acast.com/privacy for more information.

In this planetary edition of Cocktail College, we’re joined by Ray Sakover to embark on a deep space exploration of The Saturn. Ray is the co-owner of New York’s recently opened Paradise Lost, and the cocktail in question is a lesser-known, gin-based blended tiki concoction. Listen on (or read below) to discover Ray’s Saturn recipe, and don’t forget to like, review, and subscribe!  Ray Sakover’s Saturn Recipe  Ingredients 5 drops 25% saline solution ½ ounce fresh lime Juice ½ ounce fresh lemon Juice ¼ ounce Boiron passion fruit puree ¼ ounce Orgeat Works Latitude 29 Orgeat ½ ounce Orgeat Works Toasted Orgeat ¼ ounce Thai Spice Falernum ½ ounce Hayman's Old Tom Gin  ½ ounce Bimini Gin 1 ¼ ounces Perry's Tot Navy Strength Gin  Directions Combine all ingredients in a shaker tin. Flash-blend with 8 ounces (1 cup) pebble ice for 5 seconds or until the tin is frosty. Dump into a double rocks glass with 4 ounces of pebble ice. Garnish with a lemon wheel, lime wheel, round rosette paper cocktail fan, and alien toys.      Hosted on Acast. See acast.com/privacy for more information.

We’re revisiting one of the world’s (and certainly America’s) most beloved cocktails with Maxwell Reis, beverage director at Los Angeles’ Mírate, and VinePair 50 and VinePair Next Wave Awards winner. Prepare to learn all about his distinct approach to the Margarita, and get ready to reconsider all things agave, from syrup to spirits. Listen on (or read below) to discover Max’s Margarita recipe, and don’t forget to like, review, and subscribe!  Maxwell Reis’ Mírate Margarita Recipe  Ingredients 1 ounce fresh lime juice ¾ ounce No-gave syrup** 2 ounces blanco tequila or mezcal Garnish: orange- or sal-de-gusano-salted rim  Directions Add all ingredients to a cocktail shaker with 4 cubes of Hoshizaki ice. Hard shake until cold. Strain into a salt-rimmed rocks glass over ice.  *No-gave Syrup Ingredients 2 parts water 2 parts demerara sugar 1 part honey, ideally single variety orange blossom    Hosted on Acast. See acast.com/privacy for more information.

During this holiday week, a quick season’s greetings from everyone here at Cocktail College and the VinePair HQ. See you next year, as we return to our regular programming on Jan 4th! Hosted on Acast. See acast.com/privacy for more information.

Nicolas Torres, bar director of True Laurel, joins the podcast to discuss the Martinez cocktail. Learn about its history and ingredients, including old Tom gin, sweet vermouth, maraschino, and orange bitters. Discover how the Martinez inspired a popular drink at True Laurel. Explore the world of coconut-washed rye and pine-flavored cocktails. Delve into the characteristics of Spanish vermouth. Discuss the charm of San Francisco's dive bars and favorite cocktails. Farewell and sponsors mentioned.

In Washington D.C., the Gin Rickey is not so much a preferred drink but part of the city’s cultural fabric. It is here, history and booze historians tell us, that gin cemented its status as the signature spirit of lime-scented highballs, before winning the hearts and palates of the social and political elite. Here to tell us how it did so, and why the Gin Rickey is so revered, is Andra “AJ” Johnson. A longtime D.C. resident and hospitality veteran, AJ is the managing partner of Serenata, in the city’s Union Market District, and founder of the Back to Black pop-up. Listen on (or read below) to discover AJ’s Gin Rickey recipe — and don’t forget to like, review, and subscribe!  Andra “AJ” Johnson’s Gin Rickey Recipe  Ingredients - 2 ounces London Dry-style gin - ½ ounce fresh lime juice - 5 ounces club soda - Garnish: fresh lime wedge  Directions 1. Add gin and lime to a chilled highball glass and stir slightly. 2. Top with club soda poured down a spiral bar spoon. 3. Carefully add ice. 4. Garnish with lime wedge.    Hosted on Acast. See acast.com/privacy for more information.

In simple terms, El Capitán is a Manhattan made with Pisco and garnished with an olive. As is so often the case, though, it’s worth noting that this drink is also so much more than that. El Capitán is a snapshot of Peruvian history — a celebration of the country’s iconic national spirit. Here to divulge more and dive deeper into all of the above, is Chicago-based Mike Ryan, the corporate director of beverage for Acurio International. Listen on (or read below) to discover Mike's El Capitán recipe — and don’t forget to like, review, and subscribe!  Mike Ryan’s El Capitán Recipe  Ingredients - 2 ounces Acholado Pisco - 1 ounce sweet vermouth - 2 dashes Angostura bitters - Garnish: green olive  Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Coupe glass. 4. Garnish with a green olive.    Hosted on Acast. See acast.com/privacy for more information.

It’s a whiskey sour with a red wine float — but it’s also so much more than that. With various different preparations in modern mixology, the New York Sour is also strange in that it's gone by many monikers over the years, and despite what we now call it, its creation holds little or no ties to the Big Apple. Here to explore the New York Sour with us today is the legendary bartender, consultant, and singer/songwriter, Frank Caiafa. These days, Frank works as the spirits portfolio director for Banville Wine Merchants but you may also be familiar with his work as an author, having published The Waldorf Astoria Bar Book in 2016 (link below). Listen on (or read below) to discover Frank’s New York Sour recipe — and don’t forget to like, review and subscribe!  Frank Caiafa’s New York Sour Recipe  Ingredients - 2 ounces 86 proof rye whiskey - ¾ ounce simple syrup (1:1) - ¾ ounce fresh lemon juice - Garnish: red wine, such as Bordeaux or Rioja  Directions 1. Add rye whiskey, simple syrup, and lemon juice to a cocktail shaker with ice. 2. Shake until chilled. 3. Strain into a footed stem glass. 4. Float a small amount of red wine on top (no more than ¼ inch) over the back of a bar spoon.  The Waldorf Astoria Bar Book: https://handlebarsnyc.com/waldorf-astoria-bar-book Hosted on Acast. See acast.com/privacy for more information.

Very recently (at the time of publishing, at least), the topic of organizing labor came up unexpectedly in the bar industry, as workers at one of the country’s most notable craft cocktail spots announced their intention to unionize. We’re not going to dig too deep into the specifics of that effort, though we will touch upon it throughout the episode. Instead, we're joined by returning guest and labor expert, Dave Infante, to discuss how bar workers might go about unionizing, and why they might want to do so in the first place. Don't forget to like, review, and subcribe!Dave's Fingers column on the union drive at Death & Co.: https://www.fingers.email/p/inside-the-union-drive-at-death-andJill Cockson's Cocktail College episode referenced in today's show: https://podcasts.apple.com/us/podcast/the-art-of-hospitality/id1583840832?i=1000611715875 Hosted on Acast. See acast.com/privacy for more information.