The Buildout

Hold the neutral grain alcohol and powder mix, today we’re exploring how to properly make The Hurricane. Teaching us how to do so is New Orleans native and returning friend of the show, Neal Bodenheimer. Listen on to discover Bodenheimer’s Hurricane recipe — and don’t forget to like, review, and subscribe!  Kirk Estopinal’s Hurricane Recipe (as told by Neal Bodenheimer) Ingredients  - 1 ½ ounces white rum, such as Don Q - ½ ounce aged rum, such as Appleton 12 - ¾ ounce fassinola (or homemade Hurricane syrup) - ¾ fresh lime juice  Directions  1. Add all ingredients to a shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled Hurricane glass filled with crushed ice. 4. Garnish with a cocktail umbrella.   Hosted on Acast. See acast.com/privacy for more information.

Don’t call it a Cognac Manhattan: On today’s episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who’s also the founder of San Francisco’s Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler’s Harvard recipe —  and don’t forget to like, review, and subscribe!  Thad Vogler’s Harvard Recipe  Ingredients  - 1 ½ ounces Cognac, such as Cognac Dudognon- 1 ½ ounces Italian sweet vermouth, such as Bordiga Rosso- 1 barspoon Maraschino liqueur- 1 barspoon gum syrup- 3 dashes aromatic bitters, such as Angostura Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a chilled coupe glass and garnish with an orange twist.   Hosted on Acast. See acast.com/privacy for more information.

We’re heading to the 8th Arrondissment for today’s cocktail, The Champs Élysées, and we’re exploring it with Wilmer Nolasco, head bartender at Leroy’s in Greenpoint, Brooklyn. More than just another use for that bottle of green Chartreuse, this is a bold yet refreshing four-ingredient shaken classic. Listen on to discover Nolasco’s Champs Élysées recipe —  and don’t forget to like, review, and subscribe!  Wilmer Nolasco’s Champs Élysées Recipe  Ingredients  - 1 ½ ounces Cognac, such as Cognac Park VS - ½ ounce green Chartreuse - ½ ounce fresh lemon juice - ⅓ ounce rich demerara simple syrup (2:1) - 2 dashes Angostura bitters  Directions  1. Combine all ingredients in a cocktail shaker with ice. 2. Shake until well chilled. 3. Double strain into a chilled Nick & Nora glass.   Hosted on Acast. See acast.com/privacy for more information.

We're taking a field trip today at Cocktail College, as we head to the beach to discuss the Dark 'N' Stormy with the pirate himself, Brian Miller. The key to perfecting this drink? Put aside that can of ginger beer (unless it's Old Jamaica) and pull out the juice extractor. Want to learn more? Listen on to discover Miller's Dark 'N' Stormy recipe — and don’t forget to like, review, and subscribe! Brian Miller’s Rum & Ginger Highball (Inspired by the Classic Dark 'N' Stormy)Ingredients  2 ounces Gosling's rum (or 1 ounce Appleton 12 and 1 ounce El Dorado 15)3/4 ounce lime juice1 ounce ginger syrup1/4 ounce Cruzan Black Strap rum 1/4 ounce Hamilton 151 Overproof rum1 dash of Angostura bitters1 ounce club sodaDirections Combine rum, lime juice, ginger syrup, blackstrap molasses, Hamilton 151, and bitters in a cocktail shaker with ice.Shake until chilled.Strain into a chilled highball glass with ice.Top with club soda.Optional: garnish with a dehydrated lime wheel and candied ginger. Hosted on Acast. See acast.com/privacy for more information.

There’s no denying that interest in the Martini has spiked in recent times — driven in large part by the mass appeal of vodka-laced Dirty Martinis. Gin purists may stick up their noses but a drink this popular is worthy of close examination. Under the microscope of today’s guest, Simon Sebbah, beverage director of New York’s Grand Tour Hospitality, this study leads us into the field of customizing brine, vermouth, and even olives. Listen on to discover Sebbah’s Dirty Martini recipe —  and don’t forget to like, review, and subscribe!  Simon Sebbah’s Dirty Martini Recipe  Ingredients  - 2 ½ ounces freezer-cold gin or vodka - ¼ - ½ ounce salt-adjusted dry vermouth (3 parts water to 1 part brine, salt adjusted to taste) - Garnish: 1 olive  Directions  1. Freezer-cold spirit and vermouth in a mixing glass with ice. 2. Stir (briefly) until cold then strain into a chilled Nick & Nora glass. 3. Garnish with one olive.   Hosted on Acast. See acast.com/privacy for more information.

Explore the Cuban cocktail culture and crafting a balanced rum cocktail. Discover the versatility of Grenadine in cocktails and the impact of glassware on the cocktail experience. Contemplate the ultimate bar visit and last cocktail choices, along with exploring gin cocktail preferences and last sips.

If you’re reserving your mint sprigs and pewter cups solely for the first Saturday of May, you are missing a trick. The Mint Julep is a refreshing whiskey cocktail, worthy of attention throughout the year and deserving of a full Cocktail College exploration. We’re joined today by the Phoenix-based award-winning mixologist and author Kim Haasarud to do just that. Listen on to discover Haasarud’s Mint Julep recipe — and don’t forget to like, review, and subscribe! Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry. Kim Haasarud’s Mint Julep Recipe  Ingredients  - 2 ounces bourbon - 10-15 fresh mint leaves - ½ ounce simple syrup - Powdered sugar - Garnish: 3-5 mint sprigs  Directions  1. Combine bourbon, mint leaves, and simple syrup in a pewter Julep cup and fill the glass halfway with crushed ice. 2. Use a swizzle stick to mix ingredients together and muddle. After a minute of mixing, repeat the process, adding more ice until the glass is ¾ full. 3. Top with more crushed ice to form a mound on top of the glass. 4. Garnish with 3-5 fresh mint sprigs and a dusting of powdered sugar.   Hosted on Acast. See acast.com/privacy for more information.

Josue Gonzalez joins us for today's episode to discuss El Diablo, a classic tequila highball that sees the spirit mixed with lime, crème de cassis, and either ginger ale or ginger beer. Josue has more than a decade of experience in the industry, during which time he’s built up a clear passion for hospitality. These days, you’ll find him as a partner at Unfiltered Hospitality and occasionally working behind The Sylvester Bar, in Miami. Listen on (or read below) to discover Josue's El Diablo recipe — and don’t forget to like, review, and subscribe! Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry.  Josue Gonzalez’s El Diablo Recipe Ingredients ¾ ounce fresh lime juice 1 ¼ ounce blanco tequila ½ ounce crème de cassis 3 ounces ginger beer Garnish: lime wheel, candied ginger, and a Filthy cherry to garnish Directions Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (optional: substitute creme de cassis with strawberry syrup for a sweeter flavor) Shake until cold and strain into a highball glass. Top up with ginger beer and crushed ice. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry. Hosted on Acast. See acast.com/privacy for more information.

Renowned bartender and cocktail etiquette expert Eric Alperin joins to celebrate proper manners in the cocktail scene. He emphasizes how etiquette can enhance guest experiences, from handling stemware to creating a welcoming atmosphere. Eric discusses the balance between serving patrons and respecting their privacy in a tech-driven world. The conversation touches on the importance of thoughtful hospitality, personal anecdotes, and the resurgence of classic cocktails, including mezcal and pisco. Cheers to elevating drinking culture!

In this week's episode of Cocktail College, Tim explores the Whiskey Highball with Iain Griffiths from New York's Hidden Leaf, Midnight Cafe, and Midnight Theatre. In its simplest form, this drink can be something as basic as a splash of Scotch, some fizzy water, and a few cubes of ice. Or, if you’re taking it to extreme levels, the Whiskey Highball can present a study in such topics as temperature, pouring skills, carbonation, and nucleation points. Listen on to discover Iain’s Whiskey Highball techniques — and don’t forget to like, review, and subscribe!Iain Griffiths' Whiskey Highball Recipe Ingredients 2 ounces whiskey Club soda, such as Fever-Tree, to top Spear Ice Directions In a chilled highball glass, add whiskey, then ice, and then club soda. Garnish with a lemon twist. Hosted on Acast. See acast.com/privacy for more information.