The Buildout

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 — and don’t forget to like, review and subscribe!  Trey Sanford’s Alaska Recipe  Ingredients - 2 ½ ounces Amalga gin - ½ ounce Yellow Chartreuse - 2 dashes Scrappy’s orange bitters - 3 drops saline solution (80:20 made with high-quality sea salt) - Garnish: orange 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 an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

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 yet, they’ve managed to do so without fancy equipment or molecular techniques. Listen on (or read below) to discover Boccato’s reinvented Ramos Gin Fizz recipe — and don’t forget to like, review and subscribe!  Richie Boccato’s Ramos Gin Fizz Recipe  Ingredients - ⅜ ounce fresh lemon juice - ⅜ ounce fresh lime juice - ⅞ ounce demerara syrup (2:1) - 1 ounce heavy cream - 1 ½ ounces Old Tom Gin, such as Barr Hill, Hayman’s, or Greenhook - 4 or 5 drops orange flower water - 1 ½ teaspoons pasteurized egg white powder - Pinch (tip of teaspoon) charcoal salt  Directions 1. Combine all ingredients in a blender with a heaped scoop (8-10 ounces) crushed ice. 2. Blend on a high setting until chilled and all ingredients fully incorporated. 3. Pour intoe a chilled Collins glass. 4. Garnish with an orange “rose,” made with a mint sprig and a cherry on a bamboo skewer.   Hosted on Acast. See acast.com/privacy for more information.

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 City’s Forsythia. Leave the gun, take the cannoli, and listen on (or read below) to discover the Forsythia Godfather recipe — and don’t forget to like, review and subscribe!  John Ware’s Forsythia Godfather Recipe  Ingredients - 1 ¼ ounces blended scotch, such as Speyburn - ¼  ounce smoky whisky, such as Puni Alba Malt - ⅔ ounce amaretto, such as Disaronno or Luxardo Amaretto di Saschira - ¼  ounce Ostinato Secco Dry Marsala - ½ teaspoon honey syrup (2:1) - 1 teaspoon Reisetbauer Hazelnut eau de vie - 4 drops of saline solution (5:1)  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled rocks glass with a large rock of ice. 3. Garnish with a brioche pastry (filled with Chantilly pastry creme, topped with powdered sugar) and Cantucci (almond biscotti) on the side plate.   Hosted on Acast. See acast.com/privacy for more information.

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 (or read below) to discover Brown's Army & Navy recipe — and don’t forget to subscribe!  Ben Brown's Army & Navy Recipe  Ingredients - 2 dashes Angostura bitters - ¾ ounce lemon juice - ¾ ounce orgeat - 2 ounces London Dry gin  Directions 1. Combine all ingredients in a shaker tin with ice. 2. Shake until cold and strain into a chilled Coupe glass. 3. Serve without garnish. Hosted on Acast. See acast.com/privacy for more information.

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 and exotic drinks connoisseur, Daniele Dalla Pola. Based in Miami, Daniele is an expert on tiki culture and runs the fantastic adjoining bars Esotico and The Kaona Room. Listen on (or read below) to discover Dalla Pola's recipe — and don’t forget to subscribe!  Daniele Dalla Pola's Missionary's Downfall Recipe  Ingredients - ½ ounce lime juice (strained) - ½ ounce peach brandy - 1 ½ ounces white rum - 3 pieces pineapple - 8 mint leaves Directions 1. Blend everything together without ice using a stick blender. 2. Add a small amount of crushed ice and blend again until chilled. 3. Garnish with a mint sprig in the center of the cocktail.    Hosted on Acast. See acast.com/privacy for more information.

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 organizations? Taking us behind the curtain today and into the intriguing world of airport bartending is New York's Steven Ferreira. For seven formative years, Steven worked at and ran a fast-paced bar at JFK, breaking the mold by squeezing fresh citrus and making proprietary syrups. Also along for the ride on this very special episode is returning guest, discerning drinker, and seasoned traveler Kelvin Uffre, who previously joined us for a memorable discussion on the Cuba Libre. Hosted on Acast. See acast.com/privacy for more information.

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 Recipe  Ingredients - 2 ounces Canadian whisky - ½ ounce Fernet - ¼ ounce simple syrup - Garnish: Orange twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Martini glass or a chilled rocks glass with one large ice cube. 3. Garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

Sebastian Hamilton-Mudge, an LA-based former bar owner and co-founder of Candra, dives deep into the art of stirring cocktails. He shares essential tips for perfecting classics like the martini and Manhattan, focusing on the balance between agitation and delicacy. Sebastian emphasizes ice quality and mixing tools, exploring the science of dilution and flavor enhancement. Listeners learn about the unexpected charm of the Casino cocktail and the significance of seasonal ingredients. Get ready to elevate your cocktail game with his insights!

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’ Adonis Recipe  Ingredients - 1 ½ ounces Valdespino Fino Inocente sherry - 1 ½ ounces Dolin Rouge vermouth- 1-2 dashes celery bitters - Pinch salt or a drop of saline solution - Garnish: Lemon twist  Directions 1. Combine all ingredients in a mixing glass with ice. 2. Stir until cold and strain into a chilled Nick and Nora glass. 3. Garnish with a lemon twist.   Hosted on Acast. See acast.com/privacy for more information.

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 Ignacio "Nacho" Jiménez, co-owner of the recently opened, must-visit NYC bar, Superbueno. Listen on (or read below) to learn Nacho's Vodka Y Soda recipe — and don't forget to like, review, and subscribe! Ignacio “Nacho” Jiménez’s “Vodka Y Soda”  Ingredients  - 1 ½ ounces pasilla and guajillo pepper infused Grey Goose* - ¼ ounce Velvet Falernum - 5 ounces guava water** - Garnish: Guava salt  Directions 1. Rim a chilled highball glass with guava salt. 2. Combine all ingredients and charge with carbonation either in a soda stream or using an ISI with a CO2 soda charger. 3. Serve in the highball glass over an ice spear or regular ice.   Pasilla and Guajillo Grey Goose*  Ingredients  - 1 liter Grey Goose vodka - 20 grams deseeded Guajillo peppers - 10 grams deseeded Pasilla Peppers  Directions 1. Add vodka to a container/pitcher. 2. Add deseeded peppers. 3. Infuse from 30 mins to overnight before straining through a fine mesh strainer.  Guava Water** Ingredients - 1 liter clarified guava purée*** - 7 grams tartaric acid - 8 grams malic acid - 15-20 grams sugar  Directions  1. Combine all the ingredients together and, if possible, use a brix refractometer while adding sugar until you reach 15-20 sugar brix. 2. Store in the refrigerator. (Will last for a couple of weeks.)  Clarified Guava Purée***  Ingredients  - 850 grams Le Boiron guava purée - 200 milliliters water - 130 grams Pectinex - 2 grams Agar Agar   Directions  1. Mix the guava puree with Pectinex in a large pot and let it sit for 20 min. 2. Add water and cook until it boils, stirring continuously so it doesn’t catch. 3. Add Agar Agar and dissolve. 4. Strain through a coffee strainer into a sealable container.   Hosted on Acast. See acast.com/privacy for more information.