The Buildout

Join Joaquín Simó, bartender at Pouring Ribbons, as he shares his expertise on crafting the perfect Sidecar cocktail. Explore the history of the Sidecar, the art of ingredient selection, and tips for achieving balance in this classic drink. Discover the nuances of Cognac, the evolution of daisy cocktails, and responsible hosting practices in the world of mixology.

Lynnette Marrero, an award-winning bartender and co-founder of Speed Rack, dives into the velvety world of Pisco and its iconic Pisco Sour cocktail. She shares her expert tips on perfecting this drink, highlighting the essential role of egg whites for that iconic texture. The conversation also touches on the complexities of Pisco, the artistry behind mixing, and innovative adaptations in cocktail culture. Listeners are encouraged to embrace Pisco's rich flavor profile while exploring sustainable practices in spirit production.

Cocktail expert Ms. Franky Marshall discusses the French 75 cocktail, its history, and preferred ingredients like Cognac. They explore different champagne styles, garnishes, and the importance of menu placement in bartending. The episode highlights the uniqueness of the French 75 and listener appreciation.

In this week’s episode, Tim digs deep into the Margarita with award-winning bartender and podcast host, Erick Castro. Prepare to learn all about Erick’s favorite Margarita riffs, why he thinks fresh lime juice can be even more important than tequila, and how integral the Margarita has been in his journey as a bartender. Listen on (or read below) to discover Erick’s Classic Margarita recipe. And don’t forget to subscribe!   Erick Castro’s Classic Margarita Recipe  Ingredients 1 ½ ounces blanco tequila, such as Olmeca Altos ¾ ounce Cointreau ¾ ounce fresh lime juice ½ ounce agave syrup (3 parts agave nectar to 2 parts water) Directions Add all ingredients to a shaker with Kold Draft ice cubes. Shake until cold. Dump cocktail and ice into a cold, salt-rimmed rocks glass.  Hosted on Acast. See acast.com/privacy for more information.

For a century old cocktail, many aspects of The Bamboo make it a decidedly on-trend drink in today’s landscape. The Bamboo eschews a base spirit in favor of industry darling sherry, which also allows it to arrive with a lower alcohol content. To walk us through the complex, stirred blend of Spanish wine, vermouth, and bitters, we’re joined today by Alex Day, one of the partners of Death & Co. Listen on (or read below) to discover Alex’s Bamboo recipe. And don’t forget to subscribe!  Alex Day’s Bamboo Recipe  Ingredients 1 ½ ounces Amontillado sherry ¾ ounce blanc vermouth ¾ ounce dry vermouth 1 dash of orange bitters Garnish: lemon twist Directions Add all ingredients to a mixing glass filled with ice and stir until chilled. Ideally the sherry and vermouths will be fridge cold prior to mixing, and stirring should take around two-thirds of the amount used to mix higher-ABV cocktails, such as the Martini. Strain into a cocktail glass and garnish with a lemon twist.  Hosted on Acast. See acast.com/privacy for more information.

Join William Elliott, the managing partner of Maison Premiere in NYC and an authority on classic cocktails, as he dives deep into the art of the Daiquiri. Discover how this seemingly simple drink serves as a true test for mixologists and the importance of balancing flavors. William shares his unique recipe, including insights into the art of shaking and the crucial role of high-quality ice. They even touch on the Hemingway Daiquiri and its fascinating history, making it a must-listen for cocktail enthusiasts!

In this mid-season special, Tim looks back at some of the most important lessons our bartenders have shared so far, and includes some of his highlights from season one to-date. Please leave a rating and review, and don’t forget to subscribe! Hosted on Acast. See acast.com/privacy for more information.

Devised hundreds of years ago for medicinal purposes, the G&T has gone from strength to strength in recent years, thanks to a proliferation of new gin brands and higher quality tonic waters. As the founder of one of those brands, Simon Ford knows more than a thing or two about the Gin & Tonic, and in this episode waxes lyrical about the drink’s history, preparation, and modern-day elevation. Listen on (or read below) to discover Simon’s G&T recipe. And don’t forget to subscribe! Simon Ford’s Gin & Tonic Recipe  Ingredients 1 part gin, such as Fords London Dry 3 parts tonic water Garnish: lemon wedge  Directions In a highball glass, combine gin and tonic over lots of fresh ice. Garnish with lemon.  Hosted on Acast. See acast.com/privacy for more information.

Despite being drenched in history and arriving with an attractive rose hue, Pink Gin — the cocktail — remains an outsider in the bartending world. After spending a great deal of time tracing the cocktail’s roots, Sebastian Hamilton-Mudge wants to change that. And he’s here today how and why you should also embrace this simple, historic creation. Listen on to learn his tips and don’t forget to subscribe!  Sebastian Hamilton-Mudge Pink Gin Recipe Ingredients  2 ounces gin, preferably PlymouthAngostura bitters to tasteLemon or orange twist Directions  Add all ingredients to a mixing glass and stir until cold. Strain into a Coupe or Nick and Nora glass. Garnish with an optional lemon or orange twist. Hosted on Acast. See acast.com/privacy for more information.

In today’s episode, Tim explores the sweet, fragrant fusion of rum, lime, sugar, and mint, best known as the Mojito. Los-Angeles-based Yael Vengroff teaches us how to perfect the drink (without overthinking it) and also sheds light on where life leads beyond the bar, and what it’s like to launch a canned Mojito. Listen on and don’t forget to subscribe!  The Mojito Recipe w/ Yael Vengroff  Ingredients  2 ounces white rum, such as Casa Magdalena 1 ounce fresh lime juice 1 ounce simple syrup ½ dash Angostura bitters 6 - 8 mint leaves  Directions  Add all ingredients to a cocktail shaker and muddle. Add a small amount of crushed ice and shake until cold. Dump into a cold Collins glass. Top with crushed ice and garnish with fresh mint.   Hosted on Acast. See acast.com/privacy for more information.