The Buildout

Fresh citrus was a vital ingredient in America’s cocktail renaissance but in the instance of The Gimlet, using fresh citrus — or only fresh citrus — yields neither a historically accurate version of the drink, nor the best example of it. Tim speaks with Toby Cecchini to learn all about lime cordial, and how he resurrected The Gimlet by formulating his own version of the ingredient. Listen on (or read below) to discover Toby’s Gimlet recipe. And don’t forget to subscribe!  Toby Cecchini’s Gimlet Recipe  Ingredients  2 ounces gin, such as Tanqueray or Fords 1 ounce homemade lime cordial 3/4 ounce fresh lime juice Garnish: 1 lime wheel  Directions  Add gin, lime cordial, and lime juice to a shaking tin with ice. Shake until cold. Strain over fresh ice in a rocks glass. Add lime wheel garnish.  Hosted on Acast. See acast.com/privacy for more information.

Is the Gibson the best bonafide Martini riff? And is describing this cocktail as a “riff” selling it short? In today’s episode, Tim chats with Meaghan Dorman of New York’s Raines Law Room, Dear Irving, and Dear Irving on Hudson to find out. Listen on (or read below) to discover Meaghan’s Gibson recipe — and don’t forget to subscribe!  Meaghan Dorman’s Gibson Recipe  Ingredients  2 ounces Tanqueray No. 10 gin 1 ounce Carpano bianco vermouth 2 tablespoons pickling liquid Garnish: 1 pickled onion  Directions  Add gin, vermouth, and pickling liquid to a cold mixing glass with four whole Kold Draft cubes and three cracked ones. Stir until cold (around 10 seconds). Strain into a cold coupe glass. Garnish with chilled pickled onion on a toothpick.  Hosted on Acast. See acast.com/privacy for more information.

The Mai Tai is perhaps the best known Tiki cocktail in the world. Without a doubt, it’s also the one drink within that category that so often gets made incorrectly. Thankfully, help is at hand in today’s episode, as Tim sits down with Brian Miller, a tropical drinks enthusiast with an extensive knowledge of bartending. Years in the making, he shares his recipe — and technique — for perfecting the Mai Tai. Listen on (or read below) to learn more — and don’t forget to subscribe!Brian Miller’s Mai TaiIngredients1 lime shell¾ ounce fresh lime juice¾ ounce orgeat (Orgeat Works)½ ounce Grand Marnier Louis Alexandre½ ounce El Dorado 15 year rum½ ounce Neisson 52.5% ABV rhum½ ounce Hampden Estate 46% rum½ ounce Plantation Jamaica 2005 rumDirectionsDrop lime shell in shaker without pinching. Add all ingredients and four Kold Draft cubes. Shake until cold.Dump into a Roly Poly (or Double Old Fashioned) glass. Top with crushed ice.Garnish with mint sprigs, an orchid, and a skull swizzle stick. Hosted on Acast. See acast.com/privacy for more information.

The Ramos Gin Fizz is best known for its bicep-straining preparation and the chain of shaker boys historically employed to ensure a perfect, frothy, towering foam. In today’s episode, Tim breaks down this New Orleans classic with Lucinda Sterling, managing partner at New York bars Middle Branch and Seaborne. Tune in to learn how to make Lucinda’s Ramos Gin Fizz — recipe also listed below — and don't forget to subscribe!Ingredients2 ounces gin, such as Ford’s or Beefeater½ ounce lemon juice½ ounce lime juice1 ounce simple syrup1 ounce heavy cream1 medium egg white1 small drop orange blossom waterDirectionsAdd heavy cream to a shaker filled with ice, and egg white to a separate shaker without ice. Shake both at the same time until the tin with cream is well chilled. Shake the egg white for a little longer then combine the two in the egg white tin (without ice).Add lemon juice, lime juice, simple syrup, and gin. Add a small handful of pellet ice and shake for as long as you can stand (at least three minutes).Strain it into a cold fizz glass (or a highball glass).Place in the fridge for a minute or two.Top with soda water and finish with orange blossom water. Hosted on Acast. See acast.com/privacy for more information.

John Clark-Ginetti, owner of 116 Crown in New Haven and a mixology expert, dives into the fascinating world of martinis. He explores the enigmatic origins of this iconic cocktail and its cultural significance, especially in popular media like James Bond. The discussion emphasizes the delicate balance of gin and vermouth, the role of local ingredients, and the importance of precision in bartending. With anecdotes and tips, John reveals what makes the perfect martini, infusing each cocktail experience with creativity and authenticity.

Neal Bodenheimer and his team at Cure in New Orleans have a simple philosophy: “Nothing’s sacred except maybe the Sazerac.” In this episode, we go deep on that drink’s history, and Neal explains how he and his team came up with their version of the beloved NOLA cocktail. Learn how to make Neal’s Sazerac below — and don’t forget to subscribe!Neal Bodenheimer’s SazeracIngredients2 ounces rye, such as Sazerac 6 Year¼ ounce Demerara syrup (2:1 ratio of sugar and water, lightly cooked)3 dashes (or 21-23 drops) Peychaud's bittersHerbsaint Original 100 proof, in an atomizerLemon peelDirectionsSpray the inside (specifically) of a chilled double Old Fashioned glass with 4 atomizer sprays of Herbsaint.In a mixing glass, stir the rye, Demerara syrup, and Peychaud's bitters over ice until chilled.Carefully strain into the seasoned glass. From a distance of 3 to 4 inches, express the lemon peel on the outside (specifically) of the glass, then dab lightly on the glass to add further citrus oil.Roll up the lemon peel and place it on the side of the glass to garnish. Hosted on Acast. See acast.com/privacy for more information.

Abigail Gullo, the director of Bartender's Circle, has an impressive career in mixology, shaped by her passion for the Manhattan cocktail. She shares its rich history from 1800s New York and reflects on its cultural significance. Abigail dives into the art of crafting the perfect Manhattan, discussing the essential balance between sweet and dry vermouths. She also highlights the importance of quality ingredients like rye whiskey and bitters, while offering a perfected recipe that showcases her expertise. Plus, hear about the camaraderie within the bartending community!

Tim speaks with Eric Alperin, co-owner of The Varnish in Los Angeles, to dissect one of the world’s most iconic cocktails: The Old Fashioned. Eric lends sage advice on everything from the importance of ice to bitters bottles and the size of sugar cubes. Tune in to learn how to make Eric Alperin's Old Fashioned — recipe also listed below — and don't forget to subscribe!Eric Alperin’s Old Fashioned Ingredients1 Domino Dot sugar cube3 dashes Angostura bitters (8-9 when dispensed from a Japanese bitters bottle)1 bar spoon club soda2 ounces bourbon, such as Elijah Craig1 orange twistDirectionsPlace sugar cube in a 9-ounce chilled rocks glass.Soak with Angostura bitters and club soda. Muddle to combine.Add bourbon and stir three or four times to incorporate all ingredients.Add large, clear ice cube (ideally 2.5 x 1.75 x 1 inch). Stir seven or eight times to chill.Express orange twist over the cocktail and place between ice and glass as garnish. Hosted on Acast. See acast.com/privacy for more information.

Introducing the latest podcast from VinePair. Each week, managing editor Tim McKirdy sits down with America's best bartenders to learn how to perfect classic cocktails beyond their recipes. Get ready to take your mixology game to the next level! Hosted on Acast. See acast.com/privacy for more information.