The Buildout

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

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

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

Tural Hasanov, Director of Arts Club and Punch Room at the Tampa EDITION explores the history and recipes of punches and provides tips on balancing acidity in cocktails made with less acidic fruits. They also discuss making delicious and visually appealing punches, share favorite cocktails and a recipe for the Charlie Chaplin, and explore the use of apricot liquor in cocktails.

Explore the factors contributing to the success of the espresso martini, the mystery of its origin, the coffee culture in Australia and its influence, the importance of simplicity and transparency in cocktail ingredients, the cultural significance of sugar cane, choosing the last bar to visit, favorite cocktails and a disappointing experience, and the importance of educating people about the espresso martini.

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 chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe!  Patrick Smith’s Vesper Recipe  Ingredients - 2 ounces London Dry gin - 1 ounce vodka - 1 ounce of Tempus Fugit Kina L'Aéro d'Or  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled coupe glass. 3. Garnish with an expressed, manicured lemon twist.    Hosted on Acast. See acast.com/privacy for more information.

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

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

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

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