Cocktail College

Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it’s not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we’re joined by Brynn Smith of LA’s Bar Next Door. Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe! Brynn Smith's Aperol Spritz Recipe - 1 ½ ounces Aperol - 3 ounces Prosecco - 1 ½ ounces club soda - Garnish: orange slice Directions 1. Build cocktail in a stemmed glass over Kold Draft ice. 2. Stir lightly with a straw or spoon. 3. Garnish with orange slice. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Brynn: https://www.instagram.com/bartendingpretty/ - Bar Next Door: https://www.instagram.com/barnextdoor_/ Hosted on Acast. See acast.com/privacy for more information.

Today we’re coming at you with another live episode, recorded in front of an intimate crowd of bartenders and producers, for a deep-dive into a very special category: Chilean Pisco. Joining us is Jopus Grevelink of the José Andrés Group, who arrived armed with a custom cocktail recipe designed to kick off your very own Chilean Pisco journey. Listen on (or read below) for Jopus' recipe — and don't forget to like, review, and subscribe! Jopus Grevelink's Carminacha Recipe - 1 ¼ ounces Chilean Pisco - ¼ ounce Empirical Cilantro - ¾ ounce pineapple/apple gum syrup - ½ ounce fresh lemon juice - ½ ounce Sudachi juice - Garnish: Micro Dianthus Flower Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Strain (double strain optional) over a large rock in a chilled Old Fashioned glass. 4. Garnish with micro Dianthus flower. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jopus: https://www.instagram.com/jopuss/ - Nubeluz: https://www.instagram.com/nubeluzbyjose/ Hosted on Acast. See acast.com/privacy for more information.

The Gin Basil Smash is an herbaceous, bright green game-changer, created by Hamburg’s Joerg Meyer in 2008. Equal parts photogenic and palate-pleasing, it’s one of those rare drinks that genuinely deserves the title "modern classic". Joining us today is Joerg Meyer himself, diving into the full origin story, teaching us how to perfect his drink, and how to adapt it for different gins. Listen on (or read below) for Joerg's Gin Basil Smash recipe — and don't forget to like, review, and subscribe! Joerg Meyer's Gin Basil Smash Recipe - 60 milliliters gin, such as Rutte Dutch Dry Gin - 30 milliliters fresh lemon juice - 20 milliliters Monin cane sugar liquid - 10 - 15 grams sweet basil (including stems and leaves) - Garnish: basil leaves/tops Directions 1. Add basil to a cocktail shaker and muddle well. 2. Add liquid ingredients and ice. 3. Shake until well chilled. 4. Double strain using a cocktail shaker into a tumbler glass with ice. 5. Garnish with fresh basil. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Joerg: https://www.instagram.com/jrgmyr/ - Le Lion: https://www.instagram.com/barlelion/ Hosted on Acast. See acast.com/privacy for more information.

Built on a backbone of Jamaican rum, lime juice, Cointreau, and sugar, the Golden Glove first appeared on the menu at Havana’s El Floridita, crafted by none other than Constante Ribalaigua Vert, the bar’s legendary owner and blender-in-chief. Bringing it into the 21st Century for us today — albeit with a heavy dose of historical influence — is Pepper Stashek of New York’s dedicated Daiquiri destination, Bar Kabawa. Listen on (or read below) to discover Pepper's Golden Glove recipe — and don't forget to leave us a review wherever you get your podcasts! Pepper Stashek's Golden Glove Recipe - 2 ounces aged Jamaican rum, such as Appleton Signature - 1 teaspoon Cointreau - 1 tablespoon granulated white sugar - ¾ ounce fresh lime juice (Key lime/Persian lime blend) - ⅛ teaspoon Xanthan gum - 142 grams pebble ice - Garnish: orange twist Directions 1. Add all ingredients to a blender (including ice). 2. Blend until smooth. 3. Pour into a 10 ounce chilled coupe glass and garnish with a large orange twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Pepper: https://www.instagram.com/pepperkathryn/ - Bar Kabawa: https://www.instagram.com/barkabawa/ Hosted on Acast. See acast.com/privacy for more information.

Today we're going to explore a drink whose origins are only loosely Mexican — and which, even in today’s landscape of endless Martini riffs, doesn’t quite qualify as one. Naturally, that drink is called: The Mexican Martini. Joining us to do so is Mario Martinez, Dallas-based head mixologist for Travis Street Hospitality. Listen on (or read below) to discover Mario's Mexican Martini recipe — and don't forget to leave us a review wherever you get your podcasts! Mario Martinez's Mexican Martini Recipe - ¼ ounce agave nectar - ¼ ounce fresh lime juice - ¼ ounce orange juice - ½ ounce olive brine - ½ ounce orange liqueur, such as Jalisco 1562 - 1 ½ ounces reposado tequila, such as Tequila Ocho - 1 dash Firewater tincture (sous vide blend of peppers and Everclear, strained) Directions 1. Add all ingredients to a shaker with ice. 2. Shake until chilled and strain into a chilled Coupe glass with a Tajín rim. 3. Garnish with three olives. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Travis Street Hospitality: https://www.instagram.com/travisstreethospitality/ Hosted on Acast. See acast.com/privacy for more information.

The Pepto-hued Pink Squirrel might sound like something dreamed up for a milkshake menu, but it actually has a solid history. And while its name hints at a novelty act, this is part of a deeper tradition — a sweet, creamy, post-war style of cocktail that’s rich in both texture and nostalgia. But how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) taste good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To help us crack that nut, we’re joined by Liz Hitchcock, bar manager at Lullaby in NYC and mentor to many at Camp Runamok. Listen on (or read below) to discover Liz's Pink Squirrel recipe — and don't forget to leave us a review wherever you get your podcasts! Liz Hitchcocks's Pink Squirrel Recipe - 1 ounce White Crème de Cacao (Tempus Fugit) - 1 ounce Crème de Noyaux (Tempus Fugit) - 1 ounce heavy whipping cream Directions 1. Add all ingredients to a shaker. 2. Whip shake with crushed ice and dirty dump into a chilled, footed rocks glass. 3. Top with more crushed ice and garnish with grated nutmeg and a straw. 📧Get in touch: cocktailcollege@vinepair.com 🥤Girl Cola: https://vinepair.com/articles/lullaby-girl-cola-carbonated-cocktail-innovation/ 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Liz: https://www.instagram.com/elizhitchcock/ - Lullaby: https://www.instagram.com/lullabynyc/ Hosted on Acast. See acast.com/privacy for more information.

Built on the bones of the Black Russian, the White Russian traditionally adds cream or milk to vodka and coffee liqueur, transforming a stiff nightcap into a plush, almost dessert-like indulgence. But what happens when you take that formula, approach it with intention, and give it the full craft cocktail treatment? Helping us answer that question and sharing stories about his bar's extremely popular iteration of this drink is Scott Kitsmiller, bar manager at Chicago’s Gus’ Sip and Dip. Listen on (or read below) to discover Scott's White Russian recipe — and don't forget to leave us a review wherever you get your podcasts! Scott Kitsmiller's White Russian Recipe Cream (Whipped to a thick, creamy consistency in a Hamilton Beach Blender) - 8 parts cream to 1 part rich simple syrup (2:1) Black Russian Mix (Batched and refrigerated) - 1 ounce vodka, such as Ketel One - 1 ounce coffee liqueur, such as Caffè Borghetti - ½ ounce rich cold brew coffee - ¼ ounce rich (2:1) simple syrup infused with Tahitian vanilla beans Directions 1. Pour 4 ounces cream directly into double rocks glass over 3-4 cubes Kold Draft ice. 2. Pour 2 ¾ ounces of Black Russian mix slowly over the cream to layer. 3. Serve with a stirring stick. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Scott: https://www.instagram.com/portstainedeye/ - Gus' Sip & Dip: https://www.instagram.com/gus_sipanddip/ Hosted on Acast. See acast.com/privacy for more information.

In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York’s Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts! Steve Schneider's Old Fashioned Recipe - 2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon) - 1 heaped bar spoon Demerara syrup (2:1) - 3 dashes Angostura bitters - Garnish: orange twist and brandied cherry Directions 1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock. 2. Stir briefly until chilled and incorporates (much shorter stir for single large cube). 3. Express orange twist and place on ice and garnish with brandied cherry. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Steve: https://www.instagram.com/mightyschneidey/ - Sip & Guzzle: https://www.instagram.com/sipandguzzlenyc/ Hosted on Acast. See acast.com/privacy for more information.

The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia’s Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe! Patrick Jennings' Diamondback Recipe - 1 ½ ounces Rittenhouse Rye - ¾ ounce Green Chartreuse - ¾ ounce Laird’s Bonded Apple Brandy - Garnish: brandied cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled and strain into a chilled coupe glass. 3. Garnish with brandied cherry. 📧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.

On this very special edition of Cocktail College, we’re shaking things up and departing from a specific drink or technique to turn our focus to an ingredient. And it’s not just any ingredient — it’s one of the foundational spirits of American drinks culture as well as the cannon of classic cocktails. That’s right, we’re embarking on a bourbon deep-dive with some of the biggest names in the business: the brand is Wild Turkey and our guest is third-generation associate blender, Bruce Russell. On a recent trip to Kentucky, we got to sit down with Bruce to talk about bourbon, brand building, family legacy, and how all of that distills down into better mixed drinks at the bar or in your home. We also got a very special first taste of a brand new expression in the brand’s line. Listen on to learn more — and don't forget to like, subscribe, and leave a review! 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Bruce: https://www.instagram.com/russellsryeguy/ - Wild Turkey: https://www.instagram.com/wildturkey/ Hosted on Acast. See acast.com/privacy for more information.

Inspired by the rallying cry for a war history has often forgotten, Remember the Maine is a drink that wears its patriotism on its sleeve, and its vermouth and cherry component with pride. At first glance, it reads like a Manhattan with flair: rye, sweet vermouth, cherry Heering, and a rinse of absinthe. But follow its trail and you’ll find a drink that likely evolved from another historical oddity. Helping us navigate its complicated history and composition is Joel Lee Kulp, owner and general manager of Brooklyn’s The Richardson. Listen on (or read below) to discover Joel's Remember the Maine recipe(s) — and don't forget to like, review, and subscribe. Joel Lee Kulp's Remember the Maine Recipes Directions follow recipes Variation 1 - 1 ounce Dolin sweet vermouth - ¼ ounce Cherry Heering - 2 ounces Wild Turkey 101 Rye Whiskey - Garnish: lemon twist Variation 2 - ¾ ounce Dolin sweet vermouth - ¼ ounce Cherry Heering - 2 ounces Michter's Rye Whiskey - ¼ ounce Pernod Pastis - Garnish: lemon twist Variation 3 - ¾ ounce Dolin sweet vermouth - ¼ ounce Vicario Savage Cherry Liqueur - 2 ounces Russell's Rye Whiskey - Garnish: Absinthe spritz (on serving glass) Directions For all three variations 1. Add all ingredients to a mixing glass with ice. 2. Stir until well and strain into a cocktail/coupe glass. 3. Add garnish if recipe calls for it. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Joel: https://www.instagram.com/jay_roseh/ - The Richardson: https://www.instagram.com/therichardsonnyc/ Hosted on Acast. See acast.com/privacy for more information.

To be sure, the Tom Collins is a little boring on paper, but beyond its simplicity lies one of the great origin stories in cocktail history — complete with fake names, old-time pranks, and a debate over whether “Tom” was even the right guy in the first place. It’s a highball in structure, a sour in spirit, and still one of the most enduring templates ever poured over ice. But where did the Tom Collins actually come from? And how can something so classic still surprise and impress us all these years later? Here to discuss all of that and more is Allison Everitt, a Detroit-based bartender and founder of Fast Friends, a pop-up celebrating industry-led hospitality. Listen on (or read below) to discover Allison's Tom Collins recipe — and don't forget to like, review, and subscribe. Learn more about VinePair's Best New Bartender competition here! Allison Everitt's Tom Collins Cocktail Recipe Ingredients - 2 ounces Old Tom Gin - ½ ounce simple syrup (1:1) - ¾ ounce fresh lemon juice - Garnish: lemon twist Directions 1. Add all ingredients to a shaker tin with ice. 2. Shake until chilled and strain into a Collins glass. 3. Fill with ice and top with soda water. 4. Garnish with lemon twist. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Allison: https://www.instagram.com/shindigging/ - Meadowlark: https://www.instagram.com/fastfriends__/ Learn more about VinePair's Best New Bartender competition here! Hosted on Acast. See acast.com/privacy for more information.

First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality. Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe. Learn more about VinePair's Best New Bartender competition here! Abe Vucekovich's East India Cocktail Recipe Ingredients - 2-3 dashes Angostura Bitters - 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof) - ¼ ounce Luxardo Maraschino Liqueur - ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao - 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy - Garnish: pineapple wedge and skewered cherry Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled and strain into a rocks glass over a large cube of ice. 3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Abe: https://www.instagram.com/abevuc/ - Meadowlark: https://www.instagram.com/meadowlarkchicago/ Learn more about VinePair's Best New Bartender competition here! Hosted on Acast. See acast.com/privacy for more information.

French soldier Gaétan Picon crafted his namesake liqueur — an intensely bitter, herbal, and orange-forward spirit meant to fight off fevers — in the 1830s. Back home, locals soon discovered that a dash of Amer Picon in their beer transformed an ordinary pint into something extraordinary. And so the Picon Bière was born. Joining us to explore it today is Jay Zimmerman, long-time bar owner and bartender at Bar Ba'sik, which sadly recently closed, and sales manager at Good Time Brewing Co. Listen on (or read below) to discover Jay's Picon Bière recipe — and don't forget to like, review, and subscribe! Jay Zimmerman's Picon Bière Recipe Ingredients - 1 ounce Amer Picon or alternative, such as Braulio or the Pathfinder - 6 ounces beer, such as Kronenbourg, Witbier, or Good Time IPA Non-Alcoholic Directions 1. Build in a 10 ounce Highball glass. 2. Serve as cold as possible without ice. 📖 The Secret to Flavorful Booze-Free Cocktails? NA Beer 📧 Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jay: https://www.instagram.com/jay_max_zim/ Hosted on Acast. See acast.com/privacy for more information.

Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito. A humble mix of rum, mint, lime, sugar, and soda, it’s a drink that feels as timeless as a Caribbean breeze. But don’t be fooled — beneath the easygoing exterior lies a rich history full of pirates, poets, and plenty of debate. Joining us to explore it today is Maestro Cantinero and founder of Miami's Café La Trova, Julio Cabrera. Listen on (or read below) to discover Julio's Mojito recipe — and don't forget to like, review, and subscribe! Julio Cabrera's Mojito Recipe Ingredients - ½ tablespoon (10-12g) granulated white cane sugar - ¾ ounce fresh lime juice - 6-10 mint leaves - 2 ounces white rum, such as Bacardi Superior, Flor de Caña 4 Year, Don Q, Banks 5, Bounty etc. - Garnish: mint sprig and one dash of Angostura bitters Directions 1. Add sugar and lime to a highball glass (8 or 10 ounce) and stir to create a paste. 2. Add mint leaves and muddle gently, without breaking leaves. 3. Fill glass with cube ice and add rum. 4. Top with soda water and garnish with mint sprig and bitters. 5. Serve with long stirrer or spoon (no straw). 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Julio: https://www.instagram.com/juliopapadoble/ - Café La Trova: https://www.instagram.com/cafelatrovamiami/ Hosted on Acast. See acast.com/privacy for more information.

The Rusty Nail is basically just Scotch and Drambuie, stirred over ice — no citrus, no dilution debates, no garnish wars. And yet, this two-ingredient classic has a history as layered as the whisky it’s built on. Here to explore it with us is Jordan Valls, bar manager at Palomar in Portland, Oregon. Listen on (or read below) to discover Jordan's Rusty Nail recipe — and don't forget to like, review, and subscribe! Jordan Valls' Rusty Nail Recipe Ingredients - ¼ ounce Drambuie - ½ ounce papaya cordial - ½ ounce Cutty Sark Prohibition - 1 ½ ounce Johnnie Walker Red Label - 4 dashes Angostura cocoa bitters - Garnish: orange coin Directions 1. Add all of the ingredients to a mixing glass with ice. 2. Stir to combine and strain into a rocks glass over a large cube of ice. 3. Garnish with an orange coin. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jordan: https://www.instagram.com/creatine_daiquiri/ - Palomar: https://www.instagram.com/palomarpdx/ Hosted on Acast. See acast.com/privacy for more information.

Named after the iconic Hotel Nacional de Cuba, today's tropical Daiquiri riff combines rum, pineapple, apricot liqueur, lime, and sugar, serving a perfect balance of elegance and escapism. Beyond its postcard-perfect vibes, the Hotel Nacional carries some serious history. Here to explain it all is SC Baker, bar lead at Epiphany in Louisville, Kentucky. Listen on (or read below) to discover Baker's Hotel Nacional recipe — and don't forget to like, review, and subscribe! SC Baker's Hotel Nacional Recipe Ingredients - 1 ½ ounces lightly aged rum, such as Misguided spirits Red Sky, Hamilton 87 White ‘Stache, Real McCoy 3 year - ½ ounce apricot liqueur, such as Rothman & Winter Orchard Apricot - ¼ ounce rich simple syrup (2:1 white sugar to water) - 1 ounce pineapple juice - ½ ounce lime juice (freshly squeezed or Superjuice) - Garnish: dried apricot on a cocktail pick (optional) Directions 1. Add all of the ingredients to a cocktail shaker with ice. 2. Shake until chilled and strain into a chilled cocktail glass. 3. Serve as is or garnish with a dried apricot on a cocktail pick. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Baker: https://www.instagram.com/thecuckoochanel/ - Epiphany: https://www.instagram.com/epiphany_ky/ Hosted on Acast. See acast.com/privacy for more information.

The Southside is a cocktail with a split personality — part speakeasy classic, part country club staple, and depending on who you ask, a drink with roots in gangsters or golf courses. It’s a simple mix of gin, citrus, mint, and sugar, but behind that refreshing exterior lies a surprisingly tangled history. Here to unpack it all is Ryan Garrison, head bartender at Brooklyn’s Bitter Monk, a lead bartender at New York’s Sugar Monk, and the distillery manager for Atheras Spirits. Listen on (or read below) to discover Ryan's Southside recipe — and don't forget to like, review, and subscribe! Ryan Garrison's Southside Recipe Ingredients - ½ ounce simple syrup - ½ ounce freshly squeezed lemon juice - 2 ounces London Dry Gin, such as Ford's - 5-6 mint leaves - Garnish: attractive mint sprig or simple mint leaf Directions 1. Slap chilled Nick & Nora glass with mint leaves then add to a cocktail shaker with the rest of the ingredients and ice. 2. Lightly shake until chilled then double strain into one side of the shaker. 3. Add a splash of soda water and pour into chilled, prepared Nick & Nora. 4. Garnish with mint sprig or single mint leaf. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ryan: https://www.instagram.com/bartender_garrison/ - Bitter Monk: https://www.instagram.com/bittermonkbrooklyn/ Hosted on Acast. See acast.com/privacy for more information.

Food-inspired cocktails, ingredient-driven drinks, and cutting-edge techniques: These are some of the key tenets of one of the hottest trends in mixology right now and the topic of today's show. It's savory cocktails, and our guest is David Muhs, head bartender at Brooklyn’s Sama Street, and head bartender and partner at New York’s Monkey Thief. Listen on (or read below) to learn how David brings all these components together in one (of many) delicious recipes — and don't forget to like, review, and subscribe! David Muhs' Major Tom Recipe Ingredients - 1 ounce London Dry Gin - 1 ounce Mizu Lemongrass Shochu - 6 dashes chili tincture (about 3:1 by weight, Florida Orange Blossom or Acacia) - 1 barspoon ginger syrup (2:1) - ½ ounce lemongrass syrup (20 grams fresh lemongrass into 1:1 simple syrup, boiled, seeped, and strained) - ½ ounce CoCo Lopez - 1 ounce fresh lime juice - 1 pickled fish sauce cherry tomato with 1 barspoon pickling liquid (cherry/grape tomatoes pickled with 2 parts rice wine vinegar, 1 part fish sauce, a couple garlic cloves, and Thai chilis, some Cubeb or black peppercorns. 24-hour pickle) - Garnish: lime leaf and atomized lime leaf tincture Directions 1. Add all ingredients to a cocktail shaker with ice. 2. Shake until chilled and strain into a rocks or ceramic glass over one large cube of ice. 3. Garnish with a lime leaf and atomized lime leaf tincture. 📧 Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - David: https://www.instagram.com/muhsman/ - Monkey Thief: https://www.instagram.com/monkeythiefbar/ - Sama Street: https://www.instagram.com/samastreetbk/ Hosted on Acast. See acast.com/privacy for more information.

Few tiki and tropical drinks are as light, herbal, and dangerously sessionable as the Missionary’s Downfall. Created by Don the Beachcomber in the 1930s, it’s one of the genre’s earlier recipes and one of the first cocktails to embrace the power of the blender. And it is the blender itself — and proper blending technique — that will primarily be in our crosshairs on today’s episode. Here to lead us on that exploration is returning guest, VinePair Next Wave Awards Bartender of the Year (2024), and Chief Cocktail Officer at Brooklyn's Sunken Harbor Club, Garret Richard. Listen on (or read below) to discover Garret's Missionary's Downfall recipe — and don't forget to like, review, and subscribe! Garret Richard's Missionary's Downfall Recipe Ingredients - ½ ounce acid-adjusted pineapple juice* or lime juice - ½ ounce rich honey syrup (about 3:1 by weight, Florida Orange Blossom or Acacia) - ½ ounce peach liqueur, such as Giffard Crème de Pêche de Vigne (from freezer) - ½ ounce RinQuinQuin Peach Aperitif (from freezer) - 1 ounce white rum, such as Probitas or Havana 3-Year (from freezer) - 60 grams chopped pineapple chunks (frozen for a day, then taken out of freezer to defrost, and strained) - 12-13 fresh mint leaves - 1 ½ cups (170 grams) crushed ice - ¼ teaspoon Xantham gum - Garnish: pineapple wedge and mint sprigs Directions 1. Add all ingredients sans ice to a blender and flash blend until fully incorporated (blend for as short a time as possible to achieve this). 2. Add ice and blend until chilled and fully incorporated (again, the shorter the better here). 3. Serve in a chilled Pearl Diver (or 10 ounce) glass and garnish with mint and pineapple wedge. *Acid Adjusted Pineapple Juice Recipe Ingredients - 3.2 grams citric acid - 2.0 grams malic acid - 100 milliliters fresh pineapple juice (strained) 📧 Get in touch: cocktailcollege@vinepair.com 🏆 Garret's Next Wave Awards 2024 profile 📖 Techniques! Extracts and Essences With Garret Richard 🍍 Tropical Standard 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Garret: https://www.instagram.com/garretjrichard/ - Sunken Harbor Club: https://www.instagram.com/sunkenharborclubnyc/ Hosted on Acast. See acast.com/privacy for more information.