Cocktail College

Bar manager Austin Hennelly from Los Angeles' Kato explores the importance of sugar in cocktails, recommending alternatives to simple syrup for enhanced flavors. They discuss various sweetening techniques, including using different types of sugar and spirits to create optimal flavor profiles. The conversation also covers crafting citrus-infused syrups, experimenting with unique ingredients like whey, and utilizing essential bartending tools for consistency and creativity.

Marshall Minaya, beverage director at NYC's Valerie, delves into the rich history and evolution of The Daisy cocktail. From its various base spirits to unique formulas, the podcast covers misconceptions and the balance of sweetness. The conversation also touches on the tequila sunrise's evolution and the influence of Daisies on modern cocktails like the Margarita.

Manuel "Manny" De Avila, the Los Angeles based brand ambassador for Don Julio, joins us today to examine why there are relatively few classic tequila cocktails, and explain how to reimagine classics made with other spirits using tequila. Listen on, or read below, to learn Manny's recipes — and don't forget to like, review, and subscribe!Tequila White Negroni Recipe Ingredients1 ¼ ounces Don Julio Alma Miel1 ½ ounces Ancho Reyes Verde Chili Poblano Liqueur½ ounce Salers Aperitif¼ ounce Blanc vermouthGarnish: lemon twistDirectionsAdd all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled rocks glass over a large ice cube.Garnish with lemon twist.Tequila Espresso Martini Recipe Ingredients 1 ½ ounces Don Julio 70 Cristalino1 ounce Mr. Black Cold Brew Coffee Liqueur¾ ounce cold brew cordial¼ ounce Ancho Reyes ClassicFew dashes Chocolate Mole BittersDirections Add all ingredients to a shaking tin with ice.Shake long and hard.Strain into a chilled coupe glass.📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Manny: https://www.instagram.com/mannythebarkeep/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Sebastian Tollius, Beverage director of New York's Eleven Madison Park, re-examines the Manhattan cocktail, discussing bourbon and rye recipes, modern interpretations, cocktail carts, and more. Recipes for Rye and Bourbon Manhattans shared. Insights on Bedford and Grand recipe, cocktail history, and unique spirits collaboration explored.

Amy Racine, Beverage director for JF Restaurants, debates cocktail vs category with the Champagne Cocktail. She shares her recipe using VSOP Cognac, Champagne, and unique twists. The episode explores the luxury of champagne cocktails, champagne and spirits selection, and crafting the perfect cocktail. Discussions on vermouth versatility, nostalgic bar memories, and personal drink preferences wrap up the entertaining episode.

Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget to like, review, and subscribe!Adam Fournier's Bougie Bijou RecipeIngredients ¼ ounce Charteuse Elixir Vegetal½ ounce Chartreuse VEP Green¾ ounce Cocchi di Torino sweet vermouth1 ½ ounces Navy Strength Gin, such as PlymouthAngostura Orange BittersGarnish: Kirschwasser-soaked cherriesDirections Add all liquid ingredients to a mixing glass and stir until chilled.Strain into a freezer-chilled vintage glass, such as a coupe.Garnish with a Kirschwasser-soaked cherry.📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Adam Fournier: https://www.instagram.com/bottledinbondla/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget to like, review, and subscribe!📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: https://www.instagram.com/timmckirdy   Hosted on Acast. See acast.com/privacy for more information.

Joining us on Cocktail College today is Aaron Goldfarb, a longtime VinePair contributor and author of the recently released “Dusty Booze: In Search of Vintage Spirits.” As the names of both today’s episode and Aaron’s newest book suggest, this episode will take us on a historical deep dive, and shed light on one of the most fascinating facets of modern drinks culture: vintage cocktails. Listen on (or read below) to discover Aaron’s ultimate vintage cocktail recipe — and don’t forget to like, review and subscribe!  Aaron Goldfarb’s 1953 Vintage Vesper Recipe  Ingredients - 3 parts 1953 Gordon’s Gin - 1 part 1953 Smirnoff Vodka - ½ part Kina Lillet   Directions 1. Add all ingredients to a mixing glass. 2. Stir until well-chilled. 3. Strain into a vintage cocktail glass.  📧Get in touch: cocktailcollege@vinepair.com  📕Get your copy: “Dusty Booze: In Search of Vintage Spirits”  🍸Follow us: https://www.instagram.com/timmckirdy    Hosted on Acast. See acast.com/privacy for more information.

Fred Astaire in a glass? That’s right folks, it’s the world’s most underrated cocktail, serially disregarded by “serious” drinkers. But not us — not here at Cocktail College! To the Vodka Martini, we’re devoting more than an hour of hot takes, technical insight, and cultural analysis with none other than Tony Abou-Ganim. Calling in from Las Vegas, the author of “Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails" teaches us to leave our prejudices at the door and embrace the very spirit of hospitality. Listen on (or read below) to learn Tony’s Vodka Martini recipe — and don’t forget to like, review, and subscribe!  Tony Abou-Ganim’s Vodka Martini Recipe  Ingredients + Description:  Choose your favorite vodka; opt to drink it straight out of the freezer or stirred (or shaken) with ice, and with or without vermouth. Garnish with — you’ve guessed it — whatever you feel like in the moment. Just make sure the glassware is on point!  Helen David Relief Fund:  TAG Spirits: https://tagspiritsawards.com/the-helen-david-relief-fund/ USBG: https://www.usbgfoundation.org/hdrf IG: https://www.instagram.com/thehdrf/?hl=en    Hosted on Acast. See acast.com/privacy for more information.

Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter… and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains three base spirits, and a sherry float for good measure). Get ready for Garret Richard on the Fog Cutter, Scarlet Fog, and advanced cocktail techniques; Carlos Perez on his very own Brain Fog riff; and St. John Frizell on that drink’s newly launched, eponymous mug — a Sunken Harbor Club first!  Garret Richard’s Fog Cutter Recipe  Ingredients - 1 discarded orange wedge (orange wedge with juice removed) - 1 ounce Denizen White rum - ¾ ounce Capurro Pisco - ¼ ounce Ford’s Gin - 1 teaspoon Beachbum Berry’s Latitude 29 Orgeat - ½ ounce fresh lemon juice - ⅜ ounce Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid) - 3 drops almond extract - 5 drops saline solution - Float: ⅜ ounce Harvey’s Bristol Cream sherry  Directions 1. Place a discarded orange wedge at the bottom of a small Pilsner glass (10 oz). 2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin. 3. Flash blend with 8 ounces crushed ice. 4. Add to Pilsner glass with orange wedge. 5. Fill with 4 ounces crushed ice and top with Bristol Cream sherry float. 6. Garnish with generous mint sprig, orchid, and an orange slice, and serve with a straw.   **Trader Vic’s Fog Cutter Recipe**  Ingredients - 2 ounces Puerto Rican rum - 1 ounce brandy - ½ ounce gin - 1 ounce orange juice - 2 ounces lemon juice - Float: sherry  Directions 1. Add all ingredients to a mixing glass with cracked ice. 2. Shake until well chilled. 3. Pour into a tall glass with ice. 4. Top with sherry float and serve with a straw.  (For Don the Beachcomber’s version, replace brandy with pisco.) Order Here:  Tropical Standard: Cocktail Techniques & Reinvented Recipes (SIGNED COPY)  Brain Fog Mug (Limited Edition)   Hosted on Acast. See acast.com/privacy for more information.