The Buildout

Every great bar has a story. We’re going behind the scenes with the people who built them: the founders…

by VinePair

About The Buildout

Every great bar has a story. We’re going behind the scenes with the people who built them: the founders, dreamers, and industry legends shaping the world’s most inspiring drinking destinations. From Maison Premiere to The Dead Rabbit, Long Island Bar, Schmuck, and beyond — this is how the world’s best bars get built. Hosted by VinePair Co-Founder Adam Teeter A podcast from The VinePair podcast network. vinepair.com Follow us @buildoutpodcast Hosted on Acast. See acast.com/privacy for more information.

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Episodes

New episodes usually drop on Wednesdays.Latest 200 episodes in the feed

Nov 11, 2026 · 1 hr 0 min

Andrew Tarlow

Andrew Tarlow is often credited with being the restaurateur who made Brooklyn cool. Not only did he help turn the borough into one of the world's great dining destinations, but the aesthetic he created with his restaurants became so influential that it was copied around the globe. And it all started with Diner, the Williamsburg restaurant he opened in 1998. Since then, Tarlow has built a restaurant empire that has…
Nov 4, 2026 · 35 min

Bateman’s

Bateman’s is one of those New York bars that, if you know, you know. While other East Village cocktail bars have opened to plenty of fanfare, owners Natasha Van Duser and Carlo Olcese have taken a different approach, quietly building Bateman’s into one of the city’s great bars. Rather than compete for the spotlight, they used the neighborhood’s booming cocktail scene to their advantage, initially drawing in curious…
Oct 28, 2026 · 58 min

Rick Bayless

Rick Bayless is one of America's most celebrated chefs, known as much for championing local farmers and purveyors as he is for transforming the way Americans understand Mexican cuisine. Long before authentic regional Mexican cooking gained widespread recognition in the U.S., Bayless was determined to bring the flavors and traditions he fell in love with in Mexico to American diners. That passion led him to open…
Oct 21, 2026 · 1 hr 5 min

Corima

Corima is the result of one chef’s determination to place the food of Northern Mexico in the same culinary conversation as the French cuisine he first learned to cook. Fidel Caballero joins Adam on this episode of The Buildout to discuss how he transformed a pandemic-era pop-up into a Michelin-starred destination—one that has already spawned two additional businesses, a bakery and a cocktail bar, in just three…
Oct 14, 2026 · 1 hr 13 min

Jewel of the South

Believe it or not, one of New Orleans’ most celebrated cocktail bars was never supposed to be a bar at all. But an annual Halloween party, a shared passion for historic cocktails, and an eleventh-hour clause in a city ordinance banning Airbnb rentals in the French Quarter would change everything. The result was Jewel of the South, one of the most acclaimed cocktail bars in the country. On this episode of The…

Earlier episodes (195)

Oct 7, 2026 Capitaine
When Cody Pruitt opened Libertine, the acclaim was immediate. The restaurant became one of the hardest reservations in New York, while its saucisse-purée quickly took on a life of its own. But three years later, the initial fervor had faded, and filling the dining room every night was no longer as easy as it once had been. Pruitt made the difficult decision to close Libertine and transform the space into a new…
Sep 30, 2026 Mírate
From the first time Max Reis visited Mexico, he was hooked. What began as an obsession grew into a deep passion for agave and Mexican spirits, eventually making Reis one of the foremost authorities on the category in America. That knowledge and respect for the culture behind the spirits led him to open Mírate and Daisy, two Mexican spirits-focused bars serving some of the most exciting and inventive cocktails in…
Sep 23, 2026 Andrew Carmellini
Andrew Carmellini has spent the past decade building one of New York’s most successful restaurant groups. From the breakout success of Locanda Verde, opened with Robert De Niro, to hits like The Dutch and Bar Primi, NoHo Hospitality has repeatedly shown an ability to understand what New Yorkers want to eat and drink. The group has even created bona fide cultural phenomena along the way, from Frosé to the viral…
Sep 16, 2026 Bar Bambi
Katie Renshaw simply loves being behind the bar. That passion has helped make her one of the best bartenders in the country, from winning World Class in 2019 to leading some of Chicago’s most acclaimed bar programs. But despite all of that success, she had never owned a bar of her own. Until now. Bar Bambi is the culmination of Renshaw’s experience, personality, and creativity — a bar that takes drinks seriously…
Sep 9, 2026 Popina
How did James O’Brien build the restaurant where seemingly every sommelier in New York wants to drink wine on their night off? The prices are certainly part of the appeal, but Popina’s location is hardly the most convenient. Its success comes from something deeper. It begins with the hospitality of the owner, which carries through to the entire staff, and a shared commitment to creating a restaurant that feels…
Sep 2, 2026 The Violet Hour
Toby Maloney is one of the country’s most respected cocktail creators, responsible not only for multiple modern classics, but also for some of drinkers’ favorite bars across the country. Through his consulting business, he has been involved in more projects than even he can name, but the bar he is best known for is Chicago’s The Violet Hour. On this episode of The Buildout, Toby joins Adam to talk about how The…
Aug 26, 2026 Kidilum
Building a celebrated restaurant group in New Jersey is already an accomplishment. Bringing that success across the Hudson to New York City is another challenge entirely—one many restaurateurs never even attempt. But Sidharth Sharma and Sammeer A. Raajpal were determined to try. With Kidilum, their celebration of Kerala cuisine in Manhattan, they are betting that the same commitment to hospitality and showing…
Aug 19, 2026 New York Distilling
New York Distilling Company was born out of New York’s cocktail renaissance. Founded by Allen Katz, an entrepreneur obsessed with cocktails and the bars creating them, the distillery was built as a brand for New York bartenders. Katz also turned New York Distilling into a destination for the liquid-curious, creating a hands-on experience in Williamsburg where both aficionados and novices could learn more about…
Aug 12, 2026 Oriana
Opening a restaurant in New York is difficult, even when the people behind it come from one of the best restaurants in the world. When Cedric Nicaise and chef Andy Quinn set out to open The Noortwyck, they wanted to create a true West Village neighborhood restaurant—something very different from the three-Michelin-starred Eleven Madison Park, where they had both previously worked. But building the restaurant has…
Aug 5, 2026 Handshake Speakeasy
Handshake Speakeasy seems to be everywhere these days, from starring in commercials for 1800 Tequila to being named the number one bar in the world. For anyone visiting Mexico City, missing the chance to have a drink at this acclaimed bar can inspire some serious FOMO. But its success was far from inevitable. It took years of starts, stops, and setbacks to finally get Handshake off the ground. Once it opened,…
Jul 29, 2026 Claud
Chase Sinzer knew from an early age that he wanted to own a restaurant, pursuing that dream through high school and college before making his way to New York City to work for some of the best restaurateurs in the business. His first project, Claud, has been a breakout success, earning three stars from The New York Times, becoming one of the city’s hardest reservations to land, and establishing itself as one of the…
Jul 22, 2026 Allegory
Allegory DC was never supposed to become a 50 Best bar. But when Covid hit, the entire team left, and Deke Dunne found himself the last man standing. What followed was a complete transformation: a bar built around storytelling, creativity, and craft. On this episode of The Buildout, Deke joins Adam to talk about how that disruption gave him the chance to create the bar he had envisioned from the start, assemble one…
Jul 15, 2026 Dante
For many, Dante is the bar that put New York’s modern cocktail scene back on the map. After rising to the top of the World’s 50 Best Bars list in just a few short years, it helped usher in a new era of cocktail culture in the city. But what exactly is Dante? A cocktail bar? A restaurant? Something in between? And how do you grow a brand nationally and internationally without losing the magic that made it special in…
Jul 8, 2026 Echo Lake
What happens when a celebrated cocktail journalist and one of the country’s foremost rum authorities join forces? The result is Echo Lake. But opening the bar proved more challenging than either expected. Chloe Frechette had spent her career covering bars, not opening them, while Paul McGee had built his reputation in Chicago, not New York. On this episode of The Buildout, Chloe and Paul join Adam to talk about the…
Jul 1, 2026 Nine Bar
Taking over a decades-old family restaurant is daunting enough. Turning it into a cocktail bar in Chicago’s Chinatown — a neighborhood without a high-end cocktail destination — raises the stakes even more. But partners Lily Wang and Joe Briglio embraced the challenge, bringing Lily’s family along for the ride. The result is Nine Bar, one of the most exciting new additions to Chicago’s cocktail scene, drawing…
Jun 24, 2026 The Keefer Bar
Opened in 2009, The Keefer Bar quickly became one of Vancouver’s essential cocktail destinations. But what happens when a beloved local institution suddenly finds itself on the national—and international—stage? In 2026, Keefer was named Best Bar in Canada, and a new wave of attention followed. On this episode of The Buildout, we tell the story of The Keefer Bar: how it helped shape Vancouver’s cocktail culture,…
Jun 17, 2026 Bitter & Twisted
When Ross Simon left London for the States, he set out to make his mark on the American cocktail scene. What he didn’t know was that mark would be made in Phoenix, Arizona — a city that, at the time, was hardly known for its drinks culture. But maybe that was part of the magic. Ross landed in Phoenix and, a few years later, opened Bitter & Twisted, a cocktail bar that not only helped make his name, but also put the…
Jun 10, 2026 Joseph Leonard
From the moment Joseph Leonard opened, it was nearly impossible to get a table. The restaurant had an energy from day one that made diners want to spend their evenings there — even if it meant waiting hours for a seat. Owner Gabe Stulman credits that energy, at Joseph Leonard and across all great restaurants, to the bar. On this episode of The Buildout, Gabe joins Adam to discuss Joseph Leonard, the heartfelt ode…
Jun 3, 2026 True Laurel
Ask anyone in the cocktail world where the energy is on the West Coast right now, and one name keeps coming up: True Laurel. On this episode of The Buildout, Adam sits down with Nicolas Torres to talk about how the San Francisco bar went from beloved neighborhood spot to one of the most talked-about cocktail destinations in the country. While the techniques Nicolas and his team are using may feel perfectly suited…
May 27, 2026 Leyenda
What does it mean to mourn a bar? When a place becomes more than a business — a home for its staff, a gathering place for its regulars, and a defining chapter in a city’s cocktail culture — how do you come to terms with closing the door for good? On this episode of The Buildout, Adam sits down with Ivy Mix, co-founder of the beloved Brooklyn bar Leyenda, to talk about the full arc of the venue: how it began, what…
May 20, 2026 Banshee
At a time when many new cocktail bars are chasing acclaim with high-tech techniques and elaborate presentations, Jen Murphy went in the opposite direction: perfectly poured Guinness, ice-cold martinis, and the kind of easy hospitality that makes a bar feel instantly essential. The result is Banshee, a true East Village neighborhood bar built on simplicity, precision, and a very clear point of view. On this episode…
May 13, 2026 Amor y Amargo
Amor y Amargo was only supposed to be a six-month pop-up. Instead, it became one of the most influential bars of the modern era—a place with a distinct philosophy, a fiercely loyal audience, and a legacy that still matters. On this episode of The Buildout, Sother Teague joins Adam to tell the story of Amor y Amargo, explain why the drinks are always stirred and never shaken, and reflect on legacy, longevity, and…
May 6, 2026 Kees
Jeff Bell may be best known for PDT, but as much as the bar reflects his influence, it wasn’t something he built from the ground up. That bar is Kees. A deeply personal project, Kees gave Jeff the chance to create something entirely his own—and to do it under the weight of expectations that come with being so closely associated with one of the most famous bars in the world. On this episode of The Buildout, Jeff…
Apr 29, 2026 Trick Dog
People come up with bar names and cocktail ideas in all kinds of ways, but for Josh Harris, inspiration often comes from memory, art, and whatever happens to spark something bigger. That creative instinct helped turn Trick Dog into one of the most influential bars of its generation. But Josh wasn’t always sure the bar—or even his place in the industry—would work out that way. On this episode of The Buildout, Josh…
Apr 22, 2026 Bar Goto
When Kenta Goto left Pegu Club to open his own place on the Lower East Side, he was stepping into unfamiliar territory. He knew how to run a great bar program — but building a business from the ground up was something else entirely. So he did what came naturally: he studied. Kenta read everything he could about owning and operating a business, and that preparation paid off. From day one, Bar Goto clicked,…
Apr 15, 2026 Cure
When Cure opened, Neal Bodenheimer had a simple goal: create a great neighborhood bar. He did that—and then some. Over the years, Cure has grown into one of the country’s most celebrated drinking destinations, a New Orleans modern classic, and a must-visit for anyone in search of an exceptional Sazerac. On this episode of The Buildout, Neal joins Adam to share the story behind Cure, why he returned to New Orleans…
Apr 8, 2026 Yacht Club
What makes Yacht Club one of the most fun bars in America? A lot of it comes down to the energy behind it: owners Mary and McLain are clearly having a blast. On this episode of The Buildout, Adam sits down with the duo to talk about how two Southerners ended up in Denver, why they traded the music business for the bar business, and how they built one of the country’s most joyful places to drink. Follow us:…
Apr 1, 2026 De Vie
The founders of De Vie met while working at Paris’s legendary Little Red Door, where they began to imagine a bar of their own—one that carried forward everything they’d learned there, but stripped away some of the operational headaches that come with running a bar that has lines that form before the doors even open. The result is De Vie, one of the most exciting new openings in Paris. On today’s episode of The…
Mar 25, 2026 Sip & Guzzle
Shingo Gokan and Steve Schneider may not seem like an obvious bartending duo at first—but that’s exactly why they work so well together. Shingo is rooted in the precise, classic style of Japanese bartending, while Steve comes from the high-energy, hospitality-driven world of Employees Only. After years of friendship and collaboration, the two joined forces to open Sip & Guzzle in New York’s West Village. On today’s…
Mar 18, 2026 Licorería Limantour
What started as a bar opened by some of Mexico City’s most famous party promoters has become one of the world’s great cocktail institutions. On today’s episode of The Buildout, Adam sits down with Limantour founding bartender José Luis to tell the story of the bar’s rise—and to explore how Mexico City became one of the premier cocktail destinations anywhere in the world. Follow us:…
Mar 11, 2026 Death & Company
Death & Company is one of the most influential bars of the modern cocktail era. It helped establish the East Village as a true cocktail destination, launched the careers of many of today’s best-known bartenders, and evolved into an internationally recognized brand with locations beyond New York. On today’s episode, Adam sits down with the founders to talk about how it all started. Follow us:…
Mar 4, 2026 Attaboy
How do you inherit a room as legendary as Milk & Honey—and still make it unmistakably yours? On this episode of The Buildout, Adam sits down with Sam Ross and Michael McIlroy to unpack the pivotal moment when they persuaded Sasha Petraske to let them hold onto the space as he prepared to move on. They talk through the philosophy behind Attaboy—what it carried forward, what it deliberately changed, and how it became…
Feb 25, 2026 Pouring Ribbons
On this episode of The Buildout, Adam sits down with acclaimed bartender Joaquin Simo to tell the full story of Pouring Ribbons—from the early buildout days and opening buzz to the hard realities of running a modern cocktail bar. Together they unpack what made the place special, what ultimately led Joaquin to close its doors for good, and why he’s not sure he’ll ever open another bar again. Follow us:…
Feb 18, 2026 Shinji's
Stepping into Shinji’s feels a bit like tumbling down the rabbit hole. Drinks arrive inside hollowed-out oranges. A Ramos Gin Fizz appears in seconds instead of minutes. Plumes of dry ice drift across the bar. It’s playful, theatrical, and a little surreal—yet somehow everything still tastes incredible. The creative force behind it all is Jonathan Adler. On this episode of The Buildout, Adler joins host Adam Teeter…
Feb 11, 2026 Clover Club
The original idea behind Clover Club was simple: open a great bar closer to home. What wasn’t simple was the execution. When the bar debuted, no one had yet brought a Manhattan-caliber cocktail experience to Brownstone Brooklyn. Clover Club set out to change that—and in the process helped redefine what a neighborhood bar could be. Today, Clover Club is an industry icon. But getting there meant years of challenges,…
Feb 4, 2026 Overstory
Perched high above the clouds, Overstory is unlike anything else in Manhattan. Launching a refined, high-end cocktail bar in the heart of the Financial District was a bold bet. The neighborhood has long been defined by dive bars, happy hours, and big screens—not destination drinking. Yet Overstory has defied expectations, becoming one of the most celebrated bars in the country. Co-founder Harrison Ginsberg joins…
Jan 28, 2026 Martiny's
When Takuma Watanabe left Angel’s Share, he wasn’t just moving on — he was chasing a vision: to build the ultimate Japanese-style cocktail bar in New York City. The result is Martiny’s. Takuma sits down with Adam to talk about what it took to make the leap from acclaimed bartender to owner, the principles and details that define Martiny’s, and how he translated Japanese craft and hospitality into a bar that already…
Jan 21, 2026 Clemente Bar
Why would one of the most celebrated restaurants in the world — Eleven Madison Park — open a cocktail bar? Turns out the answer isn’t “because they can.” In this episode, Adam sits down with EMP Beverage Director Sebastian Tollius to unpack the story behind Clemente Bar: how it came to life, what it means to build a bar through a three–Michelin-star lens, and the standards that carry over from the dining room to…
Jan 14, 2026 Superbueno
Mexico’s bar scene has exploded over the past decade — but bartender and owner Nacho Jimenez set his sights on something different: building a New York City bar that feels unmistakably Mexican and unmistakably American.On this episode, Adam Teeter sits down with Jimenez to trace his journey to opening Superbueno, the choices that shaped its identity, and what it takes to build a bar that resonates on both sides of…
Jan 7, 2026 Double Chicken Please
When GN Chan and Faye Chen opened Double Chicken Please, the idea of cocktails that taste like food was still a novelty in New York City. Almost immediately, the bar captured local and national attention—and soon after, international acclaim. Within a year, Double Chicken Please rocketed onto the World’s 50 Best list, and today it draws lines from the moment the doors open until last call. GN and Faye sit down with…
Dec 31, 2025 Katana Kitten
Masa Urushido will never take credit for the runaway success of Katana Kitten. Despite the awards and global acclaim, he insists the real story is the community that lifted him up—transforming a shy, awkward newcomer into one of NYC’s most admired bartenders. Adam talks with Masa about that journey, and how teaming up with Greg Boehm and James Tune sparked the creation of Katana Kitten, a bar whose Japanese…
Dec 24, 2025 Dear Irving
Today, Meaghan Dorman is rightfully considered one of the OGs of New York’s craft cocktail movement—but breaking into the scene wasn’t always so straightforward. Her entry point? Answering a Craigslist ad for a mysterious new speakeasy in Chelsea called Raine’s Law Room. That gig would ultimately lead to Dorman opening an equally—if not more—celebrated bar with her partners a few years later: Dear Irving. From…
Dec 17, 2025 Sunken Harbor Club
What began as a weekly pop-up inside the now-shuttered Fort Defiance slowly evolved into one of Brooklyn’s most imaginative cocktail destinations. The Sunken Harbor Club charted its own unlikely course—thanks in part to a shortage of decent drinks near the Downtown Brooklyn courthouses (yes, really), and the sudden availability of one of New York’s most visionary bartenders. Adam sits down with St. John Frizell,…
Dec 10, 2025 The Long Island Bar
Ask most drinks writers to name their favorite New York City bar, and chances are you’ll hear the same answer: The Long Island Bar. But the story of how Toby Cecchini and Joel Tompkins finally opened this now-iconic spot is far more complicated than its easygoing vibe suggests—complete with notes slipped under doors, late-night window peeking, and a perfectly timed chance encounter. Adam sits down with Toby and…
Dec 3, 2025 Maison Premiere
In 2011, industry veterans Joshua Boissy and Krystof Zizka quietly opened Maison Premiere on a then-sleepy stretch of Bedford Avenue—far from the bustling hotspot it would later become. The bar didn’t stay quiet for long. Its immersive, transportive design and exceptional cocktails quickly drew crowds and set a new standard for New York hospitality. Adam sits down with Joshua to unpack the near-miss funding that…
Nov 26, 2025 The Dead Rabbit
In 2013, two celebrated bartenders from Belfast arrived in New York with a single goal: to open the world’s best bar, proudly rooted in Irish heritage. Adam sits down with co-founder Jack McGarry to unpack how they made that vision a reality—and where this now-iconic brand is headed next. Follow us: https://www.instagram.com/buildoutpodcast The Dead Rabbit: https://www.instagram.com/thedeadrabbitny Jack McGarry:…
Nov 19, 2025 schmuck.
They built one of Europe’s most celebrated bars. But when it came time to open in New York City, how did Moe Aljaff and Juliette Larrouy make sure the follow-up didn’t just live up to the original — it surpassed it? In this episode of the buildout they tell Adam their story. Follow us: https://www.instagram.com/buildoutpodcast schmuck.: https://www.instagram.com/schmuck.ny VinePair:…
Nov 12, 2025 Introducing VinePair’s Newest Podcast The Buildout
Introducing The Buildout — launching next week. Every great bar has a story. We’re going behind the scenes with the people who built them: the founders, dreamers, and industry legends shaping the world’s most inspiring drinking destinations. From Maison Premiere to The Dead Rabbit, Long Island Bar, Schmuck, and beyond — this is how the world’s best bars get built. Follow us @buildoutpodcast Hosted by VinePair…
Nov 6, 2025 The McKirdy Martini
After hundreds of cocktails, countless techniques, and one unforgettable journey through the art of mixology, Cocktail College is closing the tab. For our final session, we’re doing something a little different: Tim is stepping into the guest seat to share his personal Martini recipe and reflect on what makes the Martini such an iconic cocktail. If you’d like to follow Tim’s next chapter, you can find him on…
Oct 30, 2025 The (Re)Gibson
Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it’s become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't…
Oct 23, 2025 The Corpse Reviver No. 1
Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn’s Pitts and Agi’s Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net. Listen on (or read below) to discover Ben's Corpse…
Oct 16, 2025 Techniques: Solubility
Solubility sounds wonky, but it’s really the bartender’s key to moving flavor, color, texture, and aroma with purpose. In this Techniques episode, Eamon Rockey joins Cocktail College to turn it into a toolkit: choosing the right solvent (water, acid, alcohol, fat), when to use time/temperature/pressure (sous vide, vac machine, iSi whipper), and real-world cases (herbs, berry “consommé,” and chocolate) — plus how…
Oct 9, 2025 The Amaro Shakerato
Can a cocktail really be made from just one ingredient? The Amaro Shakerato says yes — and proves it in this episode. Robby Dow of Wilmington’s Bespoke joins Cocktail College to explore how amari check every classic cocktail box, and why shaking different expressions side by side can lead to wildly different — and delicious — results. Listen on (or read below) to discover Robby's Amaro Shakerato recipe — and don't…
Oct 2, 2025 The Air Mail
Born in the golden age of aviation, the Air Mail combines rum, lime, honey, and Champagne into a twinkling mix of glamour and effervescence. In this episode, Leanne Favre of Brooklyn’s Dolores joins Cocktail College to explore the drink’s Cuban roots, its place between the French 75 and Old Cuban, and how to reimagine it today. Listen on (or read below) to discover Leanne's Air Mail recipe — and don't forget to…
Sep 25, 2025 The Miami Vice
Half Piña Colada, half Strawberry Daiquiri, the Miami Vice is a frozen classic that became a symbol of resort culture and blender-fueled excess. Bold, colorful, and built for poolside drinking, it’s also a drink with surprising craft potential. Joining us to explore it is Miranda Midler, head bartender at NYC’s soon-to-open Oriana. Listen on (or read below) to discover Mirandas's Miami Vice recipe — and don't…
Sep 18, 2025 The Monte Carlo
The Monte Carlo feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Benedictine for sweetness. Under-ordered but beloved by bartenders, it’s a drink with depth, nuance, and history worth unpacking. Joining us to do just that is Alex Howard, Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Listen on (or read below) to discover Alex's Monte Carlo recipe — and…
Sep 11, 2025 Techniques: Rethinking Non-Alcoholic Cocktails
Once dismissed as “mocktails,” non-alcoholic cocktails are now among the most exciting frontiers in modern bartending. And at Kato in Los Angeles, Austin Hennelly is forging an exciting new path, rethinking NA wine and creating systems that ensure guests who don’t drink are never accidentally served alcohol. He joins Cocktail College to share his wealth of expertise on the category, through quick tips and advanced…
Sep 4, 2025 The Cameron's Kick
The Cameron’s Kick is one of the great curiosities of the cocktail canon: a split-base sour that brings Scotch and Irish whiskey together in the same glass. First published by Harry McElhone in the 1920s, it’s a classic with a nutty twist thanks to orgeat. Joining us to unpack its history and execution is Liam Weitz, head bartender at Brooklyn’s Deux Chats. Listen on (or read below) to discover Liam's Cameron’s…
Aug 28, 2025 The Enzoni
In 2001, behind the bar at London’s Match Bar, Vincenzo Errico created the Enzoni — a twist on a gin sour that’s since become a modern classic. Soon after, he brought the drink with him to New York’s Milk & Honey, where it took its final shape under Sasha Petraske’s guidance. Today, he joins Cocktail College to share the full story behind his enduring creation. Listen on (or read below) to discover Vincenzo's…
Aug 21, 2025 Planter's Punch
Planter’s Punch is more than a recipe — it’s a rhyme, a debate, and a cornerstone of rum history. From “one of sour, two of sweet” to its place at Kingston’s Myrtle Bank Hotel, this punch has always been bigger than the sum of its parts. Guiding us through it all is Christian Favier of Charleston’s Seahorse, bartender and educator on the deep ties between rum, history, and culture. Listen on (or read below) to…
Aug 14, 2025 The Aviation
The Aviation: an early 20th-century classic, pale blue and delicately perfumed, with a reputation that still splits opinion. Gin, lemon, maraschino, and, crème de violette form its elegant frame. And joining us to explore its history and craft is Frank Caiafa, who returns for his third Cocktail College appearance armed with decades of bartending insight. Listen on (or read below) to discover Frank's Aviation recipe…
Aug 7, 2025 Episode 200 Special: 30+ Years of Craft Cocktail Culture
To mark a major milestone, we’re stepping outside our usual format to explore the evolution of cocktail culture over the last three decades — and the very reason this show is possible. Joining us are Mark Pascal and Francis Schott, better known as The Restaurant Guys , who operate New Brunswick's Stage Left Steak and Catherine Lombardi , and are credited with running the country’s longest-standing craft cocktail…
Jul 31, 2025 Part 3: Mezcal’s Untold Past, Soaring Present, and Fragile Future
In the final chapter of our three-part mezcal documentary, we turn our focus to the present and future of the category. Visiting the progressive palenque Lalocura and speaking with its founder, Eduardo Ángeles Carreno, AKA Lalo, we explore how industrialization, monoculture, and loose regulations threaten mezcal’s roots. We also learn how traditional producers are fighting back — and what that means for your next…
Jul 24, 2025 Part 2: Mezcal’s Untold Past, Soaring Present, and Fragile Future
In Part 2 of our three-part mezcal documentary, we travel deeper into mezcal’s past, uncovering the ghosts that continue to haunt the spirit — from government crackdowns and corruption to secret hillside palenques and state-sanctioned Espadín monocultures. Joined by restaurateur Ivan Vazquez and legendary mezcaleros across Oaxaca, we explore how prohibition-era policies reshaped production, erased diversity, and…
Jul 17, 2025 Part 1: Mezcal’s Untold Past, Soaring Present, and Fragile Future
In the first installment of our three-part mezcal documentary, we head deep into Oaxaca’s rugged Sierra Sur to trace the roots of this singular spirit. Alongside Los Angeles restaurateur Ivan Vazquez, we visit traditional palenques and meet the maestro mezcaleros working with wild agave, ancestral tools, and techniques at risk of disappearing. This is the story of mezcal before the boom — a spirit once made in…
Jul 10, 2025 Trailer: Mezcal’s Untold Past, Soaring Present, and Fragile Future
Coming July 17, we're sharing a special, three-part miniseries on the Cocktail College feed: Mezcal’s Untold Past, Soaring Present, and Fragile Future . Together with LA-based restaurateur, Ivan Vazquez, we traveled down to Oaxaca, Mexico to meet with with several maestro mezcaleros, and to better understand what mezcal is all about. These small-scale, traditional producers represent generations of experience…
Jul 3, 2025 The Division Bell (re-run)
With some very exciting mezcal programming coming up here soon on Cocktail College, today we're re-sharing an episode we recorded about an important modern classic with one of the early pioneers of mezcal cocktails: Phil Ward. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as…
Jun 26, 2025 The Revolver
A bold, minimalist blend of bourbon, coffee liqueur, and orange bitters, The Revolver looks like a Manhattan, leans like an Old Fashioned, and tastes like neither. Created by Jon Santer in the early 2000's, it proved to be a slow burn at first but it's since gone on to become a heavyweight among modern classics, featured on menus around the world. Listen on to hear how it all unfolded from Jon Santer himself,…
Jun 19, 2025 The Aperol Spritz
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…
Jun 17, 2025 Chilean Pisco Masterclass
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…
Jun 12, 2025 The Gin Basil Smash
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…
Jun 5, 2025 The Golden Glove
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.…
May 29, 2025 The Mexican Martini
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…
May 22, 2025 The Pink Squirrel
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…
May 15, 2025 The White Russian
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…
May 8, 2025 The (Re)Old Fashioned (Live From the VinePair HQ)
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,…
May 1, 2025 The Diamondback
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…
Apr 29, 2025 Bourbon Deep-Dive With Wild Turkey
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…
Apr 24, 2025 Remember the Maine
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…
Apr 17, 2025 The Tom Collins
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…
Apr 10, 2025 The East India Cocktail
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 —…
Apr 3, 2025 Picon Bière
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…
Mar 27, 2025 The (Re)Mojito
Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito, a humble mix of rum, mint, lime, sugar, and soda water. But don’t be fooled — beneath the easygoing exterior lies a rich history, deep cultural significance, and surprising amount of craft and technique to perfect it. Joining us to explore it today is Maestro Cantinero and founder of Miami's Café La Trova, Julio Cabrera.…
Mar 20, 2025 The Rusty Nail
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…
Mar 13, 2025 The Hotel Nacional
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…
Mar 6, 2025 The Southside
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…
Feb 27, 2025 Techniques: Savory Cocktails
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…
Feb 20, 2025 The (Re)Missionary's Downfall
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…
Feb 13, 2025 The Tequila Sunrise
It’s sweet, it’s colorful, and it’s got a history wilder than a Rolling Stones tour bus — it’s the Tequila Sunrise. And while it might look like a poolside guilty pleasure, behind the gradient glow lies a story of rock ‘n’ roll excess, reinvention, and one major identity crisis. Here to explore this storied creation's history is Nikolas Vagenas, bartender and co-owner at Brooklyn's Mr. Melo. Listen on (or read…
Feb 6, 2025 The Death in the Afternoon
Fine French sparkling wine meets absinthe in the two-ingredient Death in the Afternoon, a cocktail created by Ernest Hemingway and named after his 1932 non-fiction work of the same name. Joining us to give this simple concoction the Cocktail College treatment is Kassidy Scholl, beverage director at New York's Ask for Janice. Listen on (or read below) to discover Kassidy's Death in the Afternoon recipe — and…
Jan 30, 2025 The Fourth Regiment
Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't…
Jan 23, 2025 The Singapore Sling
When considering what makes a cocktail notable or even iconic, the Singapore Sling has a lot going for it. There’s the more than 100 years of history and indelible ties to a nation as well as a historic hotel bar in that nation. It has its own glass, a catchy name, and a memorable big-screen appearance in at least one major film. Here to explore this tropical icon with us at Cocktail College is Steve Schneider,…
Jan 16, 2025 The Mexican Firing Squad
The Mexican Firing Squad is a bonafide tequila-based classic with almost 100 years' history — despite what its '70s-disco-era-sounding name suggests. As James O'Donnell, bar manager at Fives Bar in New Orleans, puts it, the MFS is a great recommendation for those looking to riff on the Spicy Margarita. But it's also so much more than that. Listen on (or read below) to discover James' Mexican Firing Squad recipe —…
Jan 9, 2025 The Lychee Martini
You might question why we're focusing on the Lychee Martini today, based upon its reputation for being overly sweet, garishly garnished, and a “Martini” by virtue of its serving vessel only. But this drink is not a lost cause, nor should it be confined to the annals of history, along with the likes of the Appletini — not when it’s in the hands of some of the finest pros in the hospitality industry. One such…
Jan 2, 2025 Techniques: Non-Alcoholic Cocktails (re-run)
Whether you're partaking in Dry January, looking to dip a toe into the realm of Zebra Striping , or simply want to learn how to craft better non-alcoholic cocktails from one of the best in the business, this conversation with Derek Brown has you covered. Derek has devoted the most recent chapter of his career to NA drinks, is the author of the book Mindful Mixology and the substack Positive Damage , and host of the…
Dec 19, 2024 Eggnog
Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron’s batched Eggnog recipe — and don’t forget to like, review, and subscribe!    Aaron Goldfarb’s Eggnog Recipe (serves 12)   …
Dec 12, 2024 The Moscow Mule
The Moscow Mule is arguably the ultimate workhorse cocktail. Equally at home in high-class bars as well as neighborhood dives, it’s a fantastic candidate for some high-brow hacks, should you be so inclined. We here at Cocktail College are so inclined, so we enlisted the help of Evan Hawkins, co-owner and beverage director of Romeo’s, in New York's East Village. Listen on (or read below) to learn Evan's Moscow…
Dec 5, 2024 The Mimosa
A simple but delightful brunch staple, the Mimosa has a surprisingly specific history for a mix of orange juice and sparkling wine. Today we're joined by Matt Chavez, bar manager at New York's COQODAQ, to discuss the dynamic duo. Listen on (or read below) to learn Matt's Mimosa recipe — and don't forget to like, review, and subscribe! Matt Chavez's Mimosa Recipe   Ingredients  - 1 ounce freshly…
Nov 21, 2024 Techniques: Bitters (re-run)
Spirit, sugar, water, bitters — in whatever order you like. Regular Cocktail College listeners will be very familiar with that catch-all description that defines the cocktail. And indeed, we spend a lot of time here exploring those first two, if not three, ingredients. But bitters? Perhaps not as much as we should. Which is why we’re digging out one of the crown jewels from the Cocktail College vaults and…
Nov 14, 2024 The (Re)Boulevardier
It's been almost two years since we first explored the timeless mix of Campari, American whiskey, and sweet vermouth, so now felt like an opportune moment to revisit — and reconsider — the Boulevardier. Joining us to do so is jet-setting Japan-based bartender Holly Graham, founder of Tokyo Confidential, which opened in late 2023. Listen on (or read below) to learn Holly's Boulevardier recipe — and don't forget to…
Nov 12, 2024 A Spirited Deep Dive on Vodka
We're shifting our gaze from individual cocktails momentarily to explore a single ingredient. More specifically, one of the world's most popular spirits: vodka. Joining us to do so is Dennis Tamse, the Global Relationships Director for the Nolet Distillery. This being Cocktail College, there will also be some Martini discussion, including Dennis' preferred Vodka Martini recipe, which is also listed below. Dennis…
Nov 7, 2024 The Painkiller
The Painkiller carries unusual baggage for a tropical drink created in paradise. Those issues stem from contested origin stories — something we encounter quite frequently here at Cocktail College — and intellectual property wrangles (not quite so common). Joining us to explore all of that, and just generally wax lyrical about the Painkiller, is Daniel O'Grady, general manager at NYC's Lullaby. Listen on (or read…
Oct 31, 2024 The Brown Derby
We're making a temporary pivot to being a grapefruit podcast today, all in the pursuit of perfecting the bourbon-based Brown Derby cocktail. Joining us to deliver this historical citrus masterclass is Eben Klemm, a longtime hospitality pro who currently works as VP of Beverage and Service for Left Lane Hospitality. Listen on (or read below) to learn Eben's Brown Derby recipe — and don't forget to like, review, and…
Oct 24, 2024 The Angostura Sour
Despite having such a simple formula — it's a sour made using aromatic bitters as the base spirit — the Angostura Sour is a much more modern creation than you might expect, though it does enjoy something of a rich historical lineage. Joining us to explore that drink today is KJ Williams, a veteran bartender who these days works at New York's Long Island Bar. Listen on (or read below) to learn KJ's Angostura Sour…
Oct 17, 2024 Techniques: Building Faster Rounds
Our "Techniques" episodes often focus on processes and drinks that require expensive equipment and esoteric ingredients. But today we’re returning to the fundamentals of bartending to answer a seemingly simple question: How do you build faster rounds and, in turn, put out better drinks? Joining us to answer that question is an expert on t: Haley Traub, the general manager of Attaboy and Good Guy's in New York’s…
Oct 10, 2024 The Between the Sheets
A quasi-Sidecar riff with a triple threat of base spirits, today's subject is the Between the Sheets, a 1930's creation that all too often flies under the the radar. Whether you're looking for a beginner's rum drink or a sneakily boozy, shaken concoction, Ricky Ramirez from Milwaukee's The Mothership has you covered in this edition of Cocktail College. Listen on (or read below) to learn Ricky's Between the Sheets…
Oct 3, 2024 The Blood and Sand
It's one of the most well-known, canonical Scotch cocktails, but is it actually good? Here to discuss and teach everything you need to know about the Blood and Sand is Izzy Tulloch, head bartender at New York's Milady's. Listen on (or read below) to learn Izzy's Blood and Sand recipe — and don't forget to like, review, and subscribe! Izzy Tulloch's Blood and Sand Recipe    Ingredients  - ¾ ounce…
Sep 26, 2024 The Chilcano
You’ve mastered the Pisco Sour and Punch, impressed your friends with El Capitan, now it’s time to kick back with the Chilcano, a zesty, refreshing mix of pisco, ginger, and lime. Joining us for today's episode is DC-based Glendon Hartley, a bartender and proprietor of Service Bar, Causa, and Amazonia. Listen on (or read below) to learn Glendon's Chilcano recipe — and don't forget to like, review, and subscribe!…
Sep 19, 2024 The Negroni (re-run)
On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.’s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don’t forget to leave a rating,…
Sep 17, 2024 Mastering Reposado Cocktails
Against a backdrop of explosive growth for tequila in the U.S., there remains a relative lack of classic and contemporary classic tequila cocktails — and that phenomenon is only amplified when you look beyond blanco and añejo and focus solely on reposado. This feels like an opportunity missed, so we decided to put things right and devote a discussion to mixing reposado in cocktails. Joining us as our tutor for…
Sep 12, 2024 The Jasmine
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…
Sep 10, 2024 The Bianco Negroni
The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don’t…
Sep 5, 2024 The Paper Plane
Sam Ross, of Attaboy , Milk & Honey, Temple Bar , Good Guy's , and general cocktail creation fame joins us to discuss one of said creations: the Paper Plane. Vying for position with the Penicillin as one of Ross's most famous and beloved drinks, the Paper Plane took off by employing the Last Word template and introducing some then-little-known ingredients, including non-negotiable Amaro Nonino. Listen on (or read…
Aug 29, 2024 The Swampwater
Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don’t forget to leave a rating,…
Aug 22, 2024 The Naked and Famous
Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked and Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen…
Aug 15, 2024 The Breakfast Martini
It's one of the first "modern classics" in the canon, and we're joined by its creator, Salvatore Calabrese. The Maestro himself checks in to Cocktail College to chat about one of his most famous creations — how it came to be, why it's become so famous, and how to perfect it, plus so much more. Listen on or read below to learn Salvatore's Breakfast Martini recipe — and don’t forget to leave a rating, review, and…
Aug 8, 2024 The Death Flip
We're traveling all the way to Melbourne, Australia today to chat with Chris Hysted-Adams and learn about one of the most interesting modern classics created this century. The drink is the Death Flip, which debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Listen on (or read below) to learn Chris' Death Flip recipe — and don’t…
Aug 1, 2024 El Diablo (re-run)
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…
Jul 25, 2024 The (Re)Sazerac
A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s…
Jul 18, 2024 Techniques: Mixing Wine in Cocktails
Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.’s Press Club stop by the studio to give us a master class on mixing wine in cocktails.  Will Patton’s “Obstacle 1” Recipe    Ingredients 1 ounce Green Chartreuse  1 ounce Kabinett Riesling  ½ ounce fresh lime juice  ¼ ounce simple syrup  Garnish: tarragon sprig Directions Add all…
Jul 11, 2024 The Queen's Park Swizzle
Julie Reiner, partner of New York’s Clover Club , Leyenda , and Milady’s , makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe…
Jun 27, 2024 The Improved Whiskey Cocktail
How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this…
Jun 20, 2024 The Stinger
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…
Jun 13, 2024 The Brooklyn
Jason Hedges, beverage director at Laurent Tourondel Hospitality , author of “ The Seasonal Cocktail ,” and founding partner at the beverage consulting firm, Bar IQ , joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to like, review, and subscribe! Jason Hedges' Brooklyn Recipe…
Jun 6, 2024 The Banana Daiquiri
Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to…
May 30, 2024 The Cosmopolitan (re-run)
We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe! Toby Cecchini’s Cosmopolitan Recipe  Ingredients 1 ½ ounces Absolut Citron ¾ ounce Cointreau ¾…
May 23, 2024 Techniques: Preservation
Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he’s here today to explain how you can…
May 16, 2024 El Floridita Daiquiri
Ricardo Rodriguez, bar manager at Aberdeen, N.J.'s Lita and La Otra, visits Cocktail College today to shed light on the many numbered variants of the Daiquiri — most specifically, number four: El Floridita Daiquiri. We're ditching the shaker tins in favor of the blender for this one, and it's time to pull out that tall, straw-covered bottle of Luxardo Maraschino Liqueur, too. Listen on (or read below) to discover…
May 9, 2024 The Art of Choke
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…
May 2, 2024 The Old Pal
Rachel Kling, Diageo Hospitality Partnership National Educator, joins Cocktail College today to explore the Old Pal, an often overlooked relative of the Negroni and Boulevardier. We dive deep into the cocktail's history, discuss its potential for riffs and modern classics, and learn about a very exciting modern interpretation of a very traditional rye. Listen on, or read below, to learn Rachel's Old Pal recipe —…
Apr 25, 2024 Techniques: Sugar and Sweeteners
Austin Hennelly, bar manager at Los Angeles' Kato , joins us today for a masterclass on one of the four fundamental components of cocktails: sugar. If you're stuck in a simple syrup rut, you're absolutely missing out on a massive flavor opportunity, as Austin explains it, taking up valuable real estate with flavorless refined sugar and risking over-dilution with the ingredient's water component. What should you do…
Apr 18, 2024 The Daisy
Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a historical is a given in today's episode. Listen on, or read below,…
Apr 11, 2024 Reimagining Classic Cocktails With Tequila
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 Ingredients 1 ¼ ounces Don Julio Alma Miel 1 ½…
Apr 4, 2024 The (Re)Manhattan
Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail carts, and much, much more. Listen on, or read below, to learn…
Mar 28, 2024 The Champagne Cocktail
Cocktail or category of cocktails? That’s the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today’s drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component…
Mar 21, 2024 The Bijou
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"…
Mar 14, 2024 Flair Bartending
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:…
Mar 7, 2024 Vintage Cocktails
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)…
Feb 29, 2024 The Vodka Martini
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…
Feb 22, 2024 The Fog Cutter (Live from Sunken Harbor Club)
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…
Feb 15, 2024 Techniques: Punches
It's another historical deep dive today, as we cast our gaze hundreds of years into the past to explore punches, something the Oxford Companion to Spirits & Cocktails describes as "the foundational drink of modern mixology and the first mixed drink based on spirits to gain global popularity.” Helping us do so is Tural Hasanov, the director of Arts Club and Punch Room at the Tampa EDITION. Listen on to learn Tural's…
Feb 8, 2024 The (Re)Espresso Martini
In the two years since we first covered the Espresso Martini, precious little has changed on the drink’s popularity front. In fact, it’s probably more popular now than ever. On reflection, this should come as no surprise, and today we’re joined by Stephen Kurpinsky — Mr. Black’s long-time U.S. brand ambassador — to learn exactly why that’s the case. Listen on (or read below) to discover Stephen’s Espresso Martini…
Feb 1, 2024 The Vesper (re-run)
We’re stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that…
Jan 25, 2024 The Tuxedo
The Tuxedo is a complex cocktail in many different ways, but primarily because it has a number of… well, numbered variations, the most well-known of which contains sherry, which is a whole different category of variations itself. Luckily enough for us, we’re joined by the wonderful tutor (and bartender!) Kat Foster, an EMP alum and bar manager of Brooklyn’s Margot. Listen on (or read below) to discover Kat’s Tuxedo…
Jan 18, 2024 The 20th Century Cocktail
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! …
Jan 11, 2024 The Saturn
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…
Jan 4, 2024 The (Re)Margarita
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…
Dec 28, 2023 Season’s Greetings!
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.
Dec 21, 2023 The Martinez
A bonafide West Coast classic — one whose history is pretty agreed upon — the Martinez holds a very important place in cocktail history, as many believe it to be the bridge between the Manhattan and the Martini. But it’s so much more than that, and a drink deserving of a standalone episode. So here we are! Joining us is San Francisco local Nicolas Torres, the bar director of True Laurel. The Martinez is a drink…
Dec 14, 2023 The Gin Rickey
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.…
Dec 7, 2023 El Capitán
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…
Nov 30, 2023 The New York Sour
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…
Nov 16, 2023 Can Unions and Cocktail Bars Mix?
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…
Nov 9, 2023 Techniques: Clarification
It’s our most ambitious techniques episode to date. It involves chemicals, special — and fairly pricy — equipment, and a not insignificant investment in time and effort. But don’t worry, listener, because not only do we have the perfect guest to explain the technique and hold our hands throughout the process, but he’s also devised a home bartender solution. The technique is and the returning guest is our go-to…
Nov 2, 2023 The American Trilogy (re-run)
We're diving into the archives today at Cocktail College as we resurface an episode and cocktail we think you might have missed first go around: The American Trilogy. We're exploring it with the Applejack-based drink's co-creator, and owner of New York’s Dutch Kills bar and Hundredweight Ice Company, Richie Boccato. Listen on to learn the story behind the American Trilogy and to learn Boccato’s recipe — and…
Oct 26, 2023 The Hanky Panky
Stirred, boozy, and beloved by bartenders across the globe, the Hanky Panky feels like a modern creation but it's steeped in history, having been created over 100 years ago by Ada "Coley" Coleman at the American Bar at the Savoy hotel. Here to join us today and share his expertise on the drink is Ektoras Binikos, a New-York-based long-time industry pro, and co-owner of Sugar Monk in Harlem and the upcoming Bitter…
Oct 19, 2023 The (Re)Piña Colada
People often describe the holy trinity of tropical drink ingredients as being rum, lime, and sugar. But with an irresistible mix of rum, pineapple, and coconut, the Piña Colada enters the chat and challenges that title. Such is its appeal and renown, the Piña Colada has been the national drink of Puerto Rico since 1978, with not one but two bars claiming ownership of it. We’ll dissect those stories and explore the…
Oct 12, 2023 The Carajillo
Coffee-based digestif cocktail but make it two-ingredient and simple to serve: it is, of course, the Carajillo. Literally, all you need for this one is freshly pulled espresso, Licor 43, decent ice, and a good shaking arm. Here to explain how to bring all of that together is Tito Pin Perez, creative director of Mexico City's Rayo cocktail bar . Listen on (or read below) to discover Pin Perez's Carajillo recipe —…
Oct 5, 2023 The Winchester
It’s been described as “the first and best cocktail of the 21st century to push the boundaries of classic tiki,” and also, simply, “A hell of a good drink.” It’s The Winchester (and the Double Barrel Winchester) and we’re diving into it with creator and returning friend of the show, Brian Miller. Listen on (or read below) to discover the recipe — and don’t forget to like, review and subscribe!    Brian…
Sep 28, 2023 The Batanga
The Batanga, or charro negro as it’s more commonly known across Mexico, is a simple combination of tequila, lime and coke. Despite the simplicity of its composition, that doesn’t mean we can’t do the deep dive on the drink we typically do here at Cocktail College. This is a beverage with rich national significance, that requires careful consideration of ingredients and preparation, and ultimately says something…
Sep 21, 2023 The Warday's
The genre of split-base classic cocktails is a lot thinner than you might imagine. And, honestly, it’s questionable whether today’s drink, The Warday’s, can even be considered a classic, such is its relative anonymity. But it is past time you get to know this 1930s gin and apple brandy mashup. Here to explore it with us is Eryn Reece, a New York-based bartender, qualified spirits expert and judge, Speed Rack…
Sep 14, 2023 The (Re)Martini
It's Mr. David Wondrich. It's the Martini. And this ain't no riff or re-run. Instead, we're revisiting this most iconic of classics at Cocktail College, and we're doing so with one of the biggest names in the business. For decades, Wondrich has been at the forefront of chronicling and uncovering cocktail history. He is a James Beard Award-winning author, the editor-in-chief of the Oxford Companion to Spirits &…
Sep 7, 2023 What Ever Happened to the ‘Beer Cocktail Boom’?
Take yourself back, listener, to the early 2010s. Craft beer has reached a crescendo. The cocktail movement has fully established itself. And so, for the better part of a decade, “beer cocktails” were being dangled as a dazzling new hybrid form of mixed drinks that might take on. That was the idea, at least. But then…well, it never really took off. What went wrong for this new frontier of hybrid drinks? And why…
Aug 31, 2023 Episode 100 Special: (Re)Defining the Cocktail
"A stimulating liquor, composed of spirits of any kind, sugar, water, and bitters." Over 200 years since their publication in a New York state newspaper, those 13 words continue to stand as the very definition of the cocktail. They ring true when dissecting everything from an Old Fashioned to a Martini, Manhattan, Sazerac, or Pisco Sour. But do they capture the full essence of 21st-century cocktails or is this…
Aug 24, 2023 Techniques: Garnishes
Garnishes: Form or function? Foundational part of a drink's creation or afterthought? These are but a sprinkling of the topics we’re exploring in today’s techniques episode, where we're joined by New York-based Leo Robitschek, a James Beard Award-winning author and beverage director, and partner at Sydell Group. Listen on to discover Leo's considered, distinctly culinary approach to garnishes, and don't forget…
Aug 17, 2023 Techniques: Bitters
Angostura. Peychaud's. Orange. Chances are, that might be the extent to which your cocktail bitters experience extends, and if that is the case, you're missing a trick. Because as today's guest explains, bitters are an essential cocktail seasoning and a requirement in every drink. That guest is Sother Teague, beverage director at New York's Amor y Amargo and Overthrow Hospitality; host of "The Speakeasy" podcast;…
Aug 10, 2023 The Alaska
We’ve covered multiple cocktails named after cities and neighborhoods before but this week marks the first drink named after a state — and it’s a classic. Trey Sanford, bar manager of Anchorage’s South Restaurant + Coffeehouse, joins us to break down the Alaska, an iconic mix of gin, yellow Chartreuse (if you can get your hands on it), and orange bitters. Listen on (or read below) to discover Trey’s Alaska recipe —…
Aug 3, 2023 Reinventing the Ramos Gin Fizz
Most of what’s notable about the Ramos Gin Fizz comes before you take a sip — namely, its striking appearance, which arrives as the product of a painstaking, 10-minute preparation time. But what if there was a way to eliminate the muscle-straining extended shake and, as a consequence, put the Ramos on a permanent cocktail menu? At The Gem, in Bolton Landing, N.Y., Richie Boccato and team have done just that. Better…
Jul 27, 2023 The Godfather
While Mario Puzo and Francis Ford Coppola’s “The Godfather” continue to enjoy critical acclaim more than 50 years after its release, the same can’t be said for its namesake cocktail. But just because the disco-era mix of Amaretto and Scotch was traditionally cloying and unbalanced, doesn’t mean it isn’t worthy of a 21st-century upgrade. Joining us to teach us how to do so is John Ware, bar director of New York…
Jul 20, 2023 The Army & Navy
It's the Army & Navy, folks, an orgeat-sweetened gin sour (sans egg white) that seems to be perenially there, hiding in plain sight — camouflaged, if you will. Joining us to talk through this relatively anonymous classic is Ben Brown , beverage director of New York's Porchlight . Listen on for tips on how to make your own orgeat, ideal sour specs, and general chat on David A. Embury's curmudgeonly nature. Listen on…
Jul 13, 2023 The Missionary's Downfall
Not just an evocative name, the Missionary's Downfall blends pineapple, rum, mint, peach brandy, and lime, and fits into that category of cocktails we first devour with our eyes. Beyond its stunning appearance lies a fascinating back story, complete with characters like Don the Beachcomber and tales of smuggling mint seeds into Hawaii. Walking us through all of that and more is the Italian-born rum enthusiast…
Jul 6, 2023 Airport Bartending
Strange things happen when people enter airports. Manners fly out the window, along with all concept of time and space, and anything seemingly goes on the drinking front. But what about the fine folks serving up endless Bloody Marys and Martinis? What's it like running a high-end bar program in a space that all other areas of the industry seem to forget — from distributors and brand reps to award-giving…
Jun 30, 2023 The Toronto
We're taking a long overdue trip north of the border today to pay a visit to Toronto and embark on a similarly overdue exploration of Canadian whisky and Fernet. Joining us to do so is Canada’s very own Kate Boushel, the director of beverage and education for the Barroco Group in Montreal. Listen on to learn Kate's Toronto recipe — and don't forget to like, review, and subscribe! Kate Boushel's Toronto…
Jun 22, 2023 Techniques: Stirring
One of the two foundational techniques for mixing drinks, stirring is employed for such classics as the Manhattan, Old Fashioned, Sazerac, and — James Bond be damned — Martini. Read any stirred cocktail recipe and you'll encounter notes like "stir until chilled" or "stir for 15 seconds." But as any seasoned pro will attest, there's so much more to mastering this technique than that. Rejoining us for today's episode…
Jun 15, 2023 The Adonis
It’s a sherry-soaked, historical deep dive today on Cocktail College, as we explore the Adonis. Breaking down the drink’s Broadway ties and shining a light on the delightful world of Spanish fortified wines are Mary Allison Wright and McLain Hedges of Denver’s Yacht Club Listen on (or read below) to discover the duo’s Adonis recipe — and don’t forget to subscribe!    Mary Allison Wright and McLain Hedges’…
Jun 8, 2023 The Vodka Soda
Is the Vodka Soda a bonafide cocktail? Is it the reason that vodka continues to rank as one of the best-selling spirits in the U.S., and the main factor behind the overwhelming success of brands such as Tito's? And can you create a flavorsome, interesting version of this drink while staying true to the essence of a classic Vodka Soda? These are all questions we're answering today as we're joined in the studio by…
Jun 1, 2023 The Rob Roy (re-run)
We're heading back into the Cocktail College archive today as we dispel a myth — occasionally purported on this show — that there aren't that many classic Scotch cocktails. Purists will know that certainly isn't the case, and one need only turn to The Rob Roy for evidence. Adam Montgomerie, a Scottish native and bar manager at Hawksmoor New York, once again takes us on today's whisky, sweet vermouth, and bitters…
May 25, 2023 The Pisco Punch
We're 80-plus episodes into Cocktail College and somehow this is our first Punch episode. Some may call that a personal failing on our part. We see it as opportunity —opportunity to explore one of the world's most iconic tropical drinks. To do so, we're joined by none other than Jay Pouliot, bar manager of Daytona Beach's Mama Foo Foo. Listen on to learn Pouliot's Pisco Punch recipe — and don’t forget to like,…
May 19, 2023 Presenting: VinePair's Taplines
Introducing Taplines, the latest addition to the VinePair podcast network. Each week, VinePair contributing editor and columnist Dave Infante interviews an industry professional about a triumph, tribulation, or turning point in the evolution of America's multibillion-dollar beer industry. Think: brewing icons, industry insiders, outspoken outsiders... basically anyone and everyone who’s made American beer into the…
May 18, 2023 The Division Bell
Among the many individuals who ushered cocktails and bartending into the modern mainstream, Phil Ward’s name rings out as loud as any in the industry. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the…
May 11, 2023 The Japanese Cocktail
Nothing about the Japanese Cocktail is inherently Japanese, save for some of the patrons who reportedly first enjoyed it while frequenting the hotel bar tended by our old pal Jerry Thomas. Joining us today to shed some light on this mysterious and all-but-forgotten classic is Will Patton. Based in Washington D.C., Will is the beverage director of the restaurants Bresca and Jônt. Listen on (or read below) to…
May 4, 2023 The Art of Hospitality
Hospitality — it's not just the name of the game but the name of the industry we love (and occasionally love to loathe). But what is hospitality truly about, beyond knowing how to properly interact with guests? In today's very special episode of Cocktail College, we're joined by Kansas-City-based entrepreneur, bar owner, returning guest, and VinePair 50 honoree, Jill Cockson. With Jill, we're exploring all of the…
Apr 27, 2023 The Midori Sour
While often deemed an “unserious” cocktail ingredient, without the Japanese muskmelon liqueur Midori, the world would be robbed of the vibrant green, iconic Midori Sour cocktail —and that would be a shame, because this typically disregarded drink can be a showstopper, especially when prepped to the specs of New-York-based author and former bartender John deBary. Listen on to learn deBary’s Midori Sour recipe — and…
Apr 20, 2023 The Corn 'n' Oil
We’re jetting off to Barbados today on Cocktail College to explore one of the island’s most beloved drinks, The Corn ‘n’ Oil. Joining us to do so is Kevin Beary, a rum enthusiast and beverage director of Chicago’s award-winning Three Dots and a Dash, and The Bamboo Room at Three Dots and a Dash. Listen on to learn Beary’s Corn ‘n’ Oil recipe — and don’t forget to like, review, and subscribe!    Kevin…
Apr 13, 2023 À La Louisiane
À La Louisiane doesn’t enjoy as much attention as drinks like the Sazerac, Ramos Gin Fizz, and Vieux Carré, but this wonderful cocktail is New Orleans through and through. Unraveling the mysteries and magic of this cocktail, we’re joined today by William Elliott, managing partner and executive bar director of New York’s Maison Premiere, a veritable love letter to that grand city and its numerous great cocktails.…
Apr 6, 2023 Techniques: Sours
Joining us today to explore the wide world of sour cocktails is Mike Lay. Based in Las Vegas and a two-times James Beard semi-finalist, Mike is the beverage director for the MINA group, and arrives in the virtual studio today with many years of experience in the bar, restaurant, and hospitality industries. Listen on to learn more — and don’t forget to like, review, and subscribe! Hosted on Acast. See…
Mar 30, 2023 The White Negroni
The term “modern classic” doesn’t do the White Negroni justice — this drink is an icon, beloved worldwide, and the first stop on many a drinker’s journey down the craft cocktail rabbit hole. Joining us to chat about the drink we have not one but two guests: Ally Marone and Patty Dennison from New York’s Grand Army bar . Listen on to learn all you need to know about the White Negroni — and don’t forget to like,…
Mar 23, 2023 The Garibaldi
On the face of it, the Garibaldi is a simple two-ingredient cocktail composed of Campari and fresh orange juice. But as will all of the drinks we cover on Cocktail College, there’s so much more to it than that. This delicious highball represents the unity of Italy as one nation, and its citrus component offers much room for experimentation. Joining us for today’s episode is is Luca Missaglia, the co-founder of…
Mar 16, 2023 The Cuba Libre
Rum and Coke, Cuba Libre, Mentirita — there are many names to describe one of the world’s most famous highballs, which shows that this drink means different things to different people. For today's guest, Kelvin Uffre, the combination of rum, lime, and coke holds immense power — the ability to transport him back to his youth. Kelvin is an award-winning bartender and works as the New York rep for Tequila…
Mar 9, 2023 Techniques: Bar Theater and Technique-Driven Cocktails
On today's, admittedly ambiguously titled episode, we're exploring the philosophy of different styles of bartending. More specifically, we’re looking at interactive, high-end, and forward-thinking mixology, and the style of service that accompanies it. Jon Adler, the beverage director at New York's Shinjis, as well as the adjoined Michelin-starred omakase counter noda, is in the hot seat. Listen on to learn…
Mar 2, 2023 The Americano
Not to be confused with a morning cup of joe, the Americano is a precursor to the Negroni, with club soda taking the place of soda to create a flavorsome, low-ABV apéritif. To teach us about this Italian icon, we’re joined by Los-Angeles-based Nicolas O’Connor, the director of mixology and culinary arts at Apotheke Mixology . Listen on to discover O’Connor’s Americano recipe — and don’t forget to like, review, and…
Feb 23, 2023 The Bronx
It’s an all-NYC episode today, as we pay a visit to the Bronx with a Manhattan detour, and considerable input from Brooklyn. The Bronx is the cocktail, Manhattan comes into play via the Waldorf-Astoria hotel, and our wonderful guest is Brooklyn native Frank Caiafa. Frank worked as the Beverage Director of the celebrated Peacock Alley and La Chine restaurants at the Waldorf-Astoria, from 2005 until its closure for…
Feb 16, 2023 The Piña Verde
Modern classics, Carthusian monks, and Universal Studios? They’re all on the agenda today, as we’re joined by Erick Castro, host of the Bartender at Large podcast and proprietor of San Diego’s Raised by Wolves, to learn the story of his Chartreuse-laced Piña Verde. Listen on to discover the recipe for Castro’s creamy, tropical creation — and don’t forget to like, review, and subscribe!    Erick Castro’s…
Feb 9, 2023 The Pimm's Cup
A quintessential British summer staple, the Pimm’s Cup has, over the years, developed notable ties with tennis tournaments, played a part in the history of the U.S. Bartenders Guild (USBG), and even gained some fans in New Orleans. To teach us about this beloved cocktail and its iconic, eponymous ingredient, we’re joined by San-Francisco-based Aaron Gregory Smith, the executive director of the USBG. Listen on to…
Feb 2, 2023 Three Dots and a Dash
We’re learning a new language — that of morse code — at Cocktail College today, all told through the lens of a classic, if slightly lesser-known tiki drink, the Three Dots and a Dash cocktail. Anton Kinloch, owner of New Paltz’s Fuschia Tiki Bar is taking class, enlightening us on the irrefutable delights of allspice dram, Velvet Falernum, and this drink’s merits as a cocktail template. Listen on (or read below) to…

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