The Buildout

Join Joey Smith, bar director at New York’s Chez Zou and Piña Colada aficionado, as he explores the beloved tropical drink's rich history. Discover how two bars in Puerto Rico lay claim to its origins and the nostalgia it evokes. Joey shares tips on crafting the perfect Piña Colada, highlighting the importance of quality ingredients and innovative techniques. He also delves into the cocktail’s cultural significance and offers a batched frozen Piña Colada recipe that'll elevate your summer sipping!

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 — and don’t forget to like, review and subscribe!  Tito Pin Perez's Carajillo Recipe  Ingredients - 1 ½ ounces freshly pulled espresso - 2 ounces Licor 43 - Garnish: Espresso beans  Directions 1. Add both ingredients to a shaker with a large rock of "chunk" ice. 2. Shake vigorously until well chilled and a nice foam has formed. 3. Strain into a chilled Old Fashioned glass filled with ice. 4. Garnish with three espresso beans.    Hosted on Acast. See acast.com/privacy for more information.

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 Miller’s Double Barrel Winchester Recipe  Ingredients - ¾ ounces lime juice - ¾ ounces grapefruit juice - ½ ounce grenadine - ½ ounce ginger syrup - ½ ounce St. Germain - 1 dash Angostura bitters - ½ ounce Greenhook Ginsmith Old Tom gin - ½ ounce Perry’s Tot gin - 1 ounce Miller’s Westbourne Strength gin - 1 ounce Monkey 47 gin  Directions 1. Add all ingredients to a blender with a cup of crushed ice. 2. Blend until ice is completely incorporated and drink is cold. 3. Pour into a tiki glass and top with crushed ice if necessary. 4. Garnish with a dehydrated grapefruit wedge.   Hosted on Acast. See acast.com/privacy for more information.

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 about drinking culture. Here to connect all of those dots is Clayton Szczech, a Mexico-based former bar owner, and sociologist, writer, author of the book “A Field Guide to Tequila.” Listen on (or read below) to discover The Batanga recipe — and don’t forget to like, review and subscribe!  The Batanga Recipe  Ingredients - 1 ½ ounces Tequila Blanco (or a mixto, such as El Tequileño) - ½ ounce lime juice (roughly one key lime) - Mexican Coca-Cola, to taste - Garnish: Lime wedge  Directions 1. Prepare a highball (or chimney) glass rimmed with rock salt. 2. Add tequila, lime juice, and top with ice and Coke. 3. Stir with the same knife used to cut the lime until chilled. 4. Garnish with lime wedge.   Hosted on Acast. See acast.com/privacy for more information.

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 National Champion, and Tales of the Cocktail Dame Hall of Fame Inductee. Listen on (or read below) to discover Eryn’s Warday’s recipe — and don’t forget to like, review, and subscribe!  Eryn Reece’s Warday’s Recipe  Ingredients - 1 ounce Calvados, such as Lemorton - 1 ounce London Dry gin, such as Beefeater - ¾ ounce sweet vermouth, such as Carpano Antica - ¼  ounce yellow Chartreuse - Garnish: lemon twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with a lemon twist.   Hosted on Acast. See acast.com/privacy for more information.

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 & Cocktails, the resident Spirits & Cocktails historian and advisor at Flaviar, and co-host of the Fix Me a Drink podcast.Listen on (or read below) to discover Wondrich's Martini recipe — and don’t forget to like, review and subscribe!  David Wondrich’s Martini Recipe  Ingredients - 3 parts London Dry gin, such as Tanqueray - 1 part dry vermouth, such as Noilly Prat - 2 dashes orange bitters - Garnish: lemon twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick & Nora glass. 3. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.

Explore the rise and fall of beer cocktails in the early 2010s, including the trend of Mexican Bulldogs. Learn about the origins and motivations behind these cocktails and the influence of Mexican culture. Discover the versatility of bourbon as a favorite spirit. Unlock the secret to elevating cocktails with citrus zest and explore the factors that contribute to the cost of beer.

Greg Boehm, an expert in 21st-century cocktails, joins the podcast to discuss the definition and evolution of cocktails. They explore the impact of historic cocktail books on the cocktail renaissance and the significance of serving a proper cocktail chilled. They also talk about their love for mezcal and the most undervalued ingredient in a bartender's arsenal. The conversation wraps up with a discussion on their success in the bar industry.

Joining the conversation is Leo Robitschek, a James Beard Award-winning author and beverage director known for his innovative culinary approach to cocktail garnishes. He discusses the essential role garnishes play in enhancing both flavor and visual appeal, moving beyond mere decoration. Leo shares practical tips on selecting fresh ingredients and creative techniques like ribboning and lacto-fermentation. He emphasizes sustainability by transforming leftover produce into flavorful components, showcasing how thoughtful garnishing can elevate the cocktail experience.

Sother Teague, a renowned beverage director and author, dives into the fascinating world of cocktail bitters. He highlights their essential role in mixology, differentiating between cocktail and potable bitters. The discussion covers the rich history of bitters, their medicinal roots, and the importance of variety in enhancing flavors. Teague encourages experimentation with unique bitters to elevate home bar creations and shares insights on crafting distinctive flavors. With a touch of humor, he emphasizes the personal touch needed in cocktail preparation and experiences.