The Buildout

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.

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.

Nicolas Torres, bar director of True Laurel, joins the podcast to discuss the Martinez cocktail. Learn about its history and ingredients, including old Tom gin, sweet vermouth, maraschino, and orange bitters. Discover how the Martinez inspired a popular drink at True Laurel. Explore the world of coconut-washed rye and pine-flavored cocktails. Delve into the characteristics of Spanish vermouth. Discuss the charm of San Francisco's dive bars and favorite cocktails. Farewell and sponsors mentioned.

Join Andra “AJ” Johnson, a hospitality veteran and managing partner of Serenata, as she uncovers the cultural significance of the Gin Rickey in Washington D.C. Discover its origins from a lobbyist's twist on bourbon to a gin-based staple among the elite. AJ shares her insights on the importance of fresh lime and quality carbonation, along with tips for crafting the perfect cocktail. Learn about the nuances between various gin styles and how they elevate the Gin Rickey experience, ensuring this classic drink remains a refreshing favorite.

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 Acurio International. Listen on (or read below) to discover Mike's El Capitán recipe — and don’t forget to like, review, and subscribe!  Mike Ryan’s El Capitán Recipe  Ingredients - 2 ounces Acholado Pisco - 1 ounce sweet vermouth - 2 dashes Angostura bitters - Garnish: green olive  Directions 1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled Coupe glass. 4. Garnish with a green olive.    Hosted on Acast. See acast.com/privacy for more information.

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 singer/songwriter, Frank Caiafa. These days, Frank works as the spirits portfolio director for Banville Wine Merchants but you may also be familiar with his work as an author, having published The Waldorf Astoria Bar Book in 2016 (link below). Listen on (or read below) to discover Frank’s New York Sour recipe — and don’t forget to like, review and subscribe!  Frank Caiafa’s New York Sour Recipe  Ingredients - 2 ounces 86 proof rye whiskey - ¾ ounce simple syrup (1:1) - ¾ ounce fresh lemon juice - Garnish: red wine, such as Bordeaux or Rioja  Directions 1. Add rye whiskey, simple syrup, and lemon juice to a cocktail shaker with ice. 2. Shake until chilled. 3. Strain into a footed stem glass. 4. Float a small amount of red wine on top (no more than ¼ inch) over the back of a bar spoon.  The Waldorf Astoria Bar Book: https://handlebarsnyc.com/waldorf-astoria-bar-book Hosted on Acast. See acast.com/privacy for more information.

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 Infante, to discuss how bar workers might go about unionizing, and why they might want to do so in the first place. Don't forget to like, review, and subcribe!Dave's Fingers column on the union drive at Death & Co.: https://www.fingers.email/p/inside-the-union-drive-at-death-andJill Cockson's Cocktail College episode referenced in today's show: https://podcasts.apple.com/us/podcast/the-art-of-hospitality/id1583840832?i=1000611715875 Hosted on Acast. See acast.com/privacy for more information.

Mr. Jack Schramm, our go-to source for all things techniques, discusses the ambitious technique of clarification in cocktails. They also touch on the trend of alternative milks, the happenings at Solid Wiggles Jell-O shot company, working around centrifuge machines, making and using clarified cordial, clearing a bar by mistake, and the consequences of becoming the number one bar.

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 don’t forget to like, review, and subscribe! Richie Boccato’s American Triology Recipe  Ingredients  - 1 ounce applejack, such as Laird’s Bottled in Bond - 1 ounce rye whiskey, such as Michter’s - 1 cube Demerara sugar - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans’) - 1 splash soda water  Directions  1. Add sugar cube to a chilled Old Fashined glass and saturate with bitters and a splash of soda water. 2. Crush cube using a muddler and work to form a rough paste. 3. Add applejack, rye, and a large, singule cube of ice. Stir a few times to incorporate the sugar paste.  4. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

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 Monk at Brooklyn's Industry City. Listen on (or read below) to discover Ektoras' Hanky Pankny recipe — and don’t forget to like, review and subscribe!  Ektoras Binikos' Hanky Panky Recipe (Classic) Ingredients - 1 ½ ounces London Dry Gin - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass. 3. Garnish with an orange twist.  Ektoras Binikos' Hanky Panky Recipe (Sugar Monk riff) Ingredients - 1 ½ ounces unaged genever - 1 ½ ounces sweet vermouth - 2 or 3 dashes (or small teaspoon/barspoon) Fernet Branca - 2 or 3 drops housemade orange bitters  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Coupe or Nick & Nora glass.3. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.