Cocktail College

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.

Jason Hedges, beverage director at Laurent Tourondel Hospitality, shares his take on 'The Brooklyn' cocktail, a refined twist on the Manhattan. Topics include the evolution of the Brooklyn cocktail, rye-based cocktails, and the importance of fresh herbs in mixology. The episode also explores the versatility of whiskey and agave spirits and the debate over the best New York Borough cocktail.

Vanessa Leon, National Educator for Diageo, shares her recipe for the Banana Daiquiri, featuring Zacapa 23 Rum and banana liqueur. Discussions explore the chemistry of rum and banana flavors, the evolution of the cocktail, and the importance of using quality ingredients. The podcast also delves into the unique Solera aging process of Zacapa rum, the contribution of biochemists to the brand, and the versatility of Zacapa rum in cocktails.

Toby Cecchini, inventor of The Cosmopolitan, shares the original Cosmo recipe. The podcast discusses the rise, fall, and resurgence of the Cosmopolitan cocktail. They also explore unique beverages like Aquavit and the importance of bar equipment.

Miles Macquarrie, beverage director at Kimball House, discusses preservation techniques in cocktails using fresh, local produce. Topics include fruit infusions, cordials, non-alcoholic creations, innovative methods like flavor stacking, diversity of spirits, mahia usage, and collaboration in the bar industry.

Bar manager Ricardo Rodriguez from Lita and La Otra discusses the El Floridita Daiquiri, blending Cuban rum, Luxardo Maraschino, and fresh lime juice in a blender. They explore the history and significance of Daiquiris, craft the perfect recipe, and touch on bar industry dynamics and mental health awareness.

Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he worked at. Don't forget to like, review, and subscribe!The Art of Choke Recipe Ingredients ⅛ ounce lime juice⅛ ounce Demerara syrupfat ¼ ounce Green Chartreuse1 ounce white rum (neutral)fat 1 ounce Cynar2 dashes Angostura bittersMintDirections Add all ingredients to a mixing glass including 2 sprigs of mint.Muddle and steep for 30 seconds.Fill with ice and stir until chilled.Strain into a rocks glass with a large cube.Garnish with additional mint sprigs.📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Kyle: https://kindredcocktails.com/users/sasquatchTim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Rachel Kling, a National Educator at Diageo, shares her deep love for mixology and the intriguing Old Pal cocktail. They explore its rich history and connections to Prohibition-era culture, emphasizing its overshadowed status compared to the Negroni. The discussion dives into crafting the perfect Old Pal, highlighting modern ingredient combinations and techniques. Rachel also touches on the complexities of rye whiskey, the art of cocktail creation, and the importance of thoughtful garnishing, sparking inspiration for both novice and seasoned mixologists.