The Buildout

Garret Richard, Chief Cocktail Officer at Sunken Harbor Club and VinePair's Next Wave Awards Bartender of the Year (2024), dives into the enchanting world of tiki cocktails. He discusses the origins of the Missionary's Downfall, blending techniques, and how to elevate cocktail artistry. Learn how kitchen appliances revolutionized cocktail making and discover key ingredients like xanthan gum. Garret also shares the secrets to perfecting frozen drinks and emphasizes the importance of high-quality ice and flavor balance for an extraordinary cocktail experience.

It’s sweet, it’s colorful, and it’s got a history wilder than a Rolling Stones tour bus — it’s the Tequila Sunrise. And while it might look like a poolside guilty pleasure, behind the gradient glow lies a story of rock ‘n’ roll excess, reinvention, and one major identity crisis. Here to explore this storied creation's history is Nikolas Vagenas, bartender and co-owner at Brooklyn's Mr. Melo. Listen on (or read below) to discover Nikolas' Tequila Sunrise recipe — and don't forget to like, review, and subscribe!Nikolas Vagenas' Tequila Sunrise Recipe  Ingredients - ½ ounce agave/grenadine mix (1 part water, 1 part agave syrup, 1 part pomegranate molasses)- ½ ounce Luxardo cherry syrup (diluted slightly)- 2 ounces blanco tequila- ¾ ounce acid-adjusted orange juice*- 2 dashes orange bitters- Splash of soda- Garnish: orange slice and Luxardo cherryDirections 1. Build all ingredients in a chilled highball glass in the order listed.2. Add ice and garnish with an orange slice and Luxardo cherry.3. Serve, directing guest to stir before drinking.*Acid Adjusted Orange Juice Recipe  Ingredients - 34g citric acid- 22g malic acid- 2g tartaric acid- Pinch of salt- 1 quart freshly squeezed orange juice📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Nikolas: https://www.instagram.com/nikpicks/- Mr. Melo: https://www.instagram.com/mr.melobar/      Hosted on Acast. See acast.com/privacy for more information.

Kassidy Scholl, the beverage director at New York's Ask for Janice, shares her expertise on the classic Death in the Afternoon cocktail, created by Ernest Hemingway. She dives into the cocktail's unique simplicity, blending absinthe and Champagne, and emphasizes the importance of customer engagement in enhancing the drinking experience. The conversation also touches on the allure of absinthe's rich history, modern brunch adaptations, and Kassidy's own concoction, the Death in Havana, showcasing her creative approach to mixology.

Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!Chris Lemperle's Fourth Regiment Recipe  Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- 1 ½ ounces sweet vermouth, such as Carpano Antica- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.Chris Lemperle's Cavalier Recipe  Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- ½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year- 1 ½ ounces sweet vermouth, such as Carpano Antica- ½ teaspoon cane syrup- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Chris: https://www.instagram.com/chrislemperle/- Crane Club: https://www.instagram.com/craneclubrestaurant/       Hosted on Acast. See acast.com/privacy for more information.

Steve Schneider, partner and head bartender at New York’s Sip & Guzzle, shares his deep knowledge of the iconic Singapore Sling. He uncovers the cocktail's rich history linked to the Raffles Hotel and its evolution over the last century. Schneider reveals his signature recipe, emphasizing the importance of fresh ingredients and precise techniques. The conversation touches on the cocktail's cultural significance and its role in modern mixology, as well as the burgeoning cocktail culture in New York that blends tradition with innovation.

The Mexican Firing Squad is a bonafide tequila-based classic with almost 100 years' history — despite what its '70s-disco-era-sounding name suggests. As James O'Donnell, bar manager at Fives Bar in New Orleans, puts it, the MFS is a great recommendation for those looking to riff on the Spicy Margarita. But it's also so much more than that. Listen on (or read below) to discover James' Mexican Firing Squad recipe — and don't forget to like, review, and subscribe!James O'Donnell's Mexican Firing Squad Recipe  Ingredients - 4-5 dashes Angostura bitters- ¾ ounce fresh lime juice- ¾ ounce Hibiscus grenadine (1:1 Pom juice to sugar + 5-7 grams dried hibiscus per quart)- 2 dashes Árbol Chile tincture (Blanco tequila and Chile de árbol)- 2 ounces reposado tequila, such as Patrón- Garnish: dehydrated lime wheelDirections 1. Add all ingredients to a cocktail shaker with ice.2. Hard shake until well chilled and strain into a Rocks glass filled with cubed ice.3. Garnish with a dehydrated lime wheel.📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - James: https://www.instagram.com/bitternothing/- Fives Bar: https://www.instagram.com/fives.bar/       Hosted on Acast. See acast.com/privacy for more information.

You might question why we're focusing on the Lychee Martini today, based upon its reputation for being overly sweet, garishly garnished, and a “Martini” by virtue of its serving vessel only. But this drink is not a lost cause, nor should it be confined to the annals of history, along with the likes of the Appletini — not when it’s in the hands of some of the finest pros in the hospitality industry. One such individual is Bryan Schneider, beverage director at New York’s recently opened Twin Tails and creator of the restaurant’s Salted Lychee Martini. Listen on (or read below) to discover Bryan's classic and updated Lychee Martini recipes — and don't forget to like, review, and subscribe!Bryan Schneider's Salted Lychee Martini Recipe  Ingredients - 3 ounces vodka- 2 tsp St. Germain- 1 ounce Lychee syrup (Chaokoh brand)- ½ tsp olive brine- 1 gram citric acid- 1 gram salt- 1 Makrut lime leaf for shaking- Garnish: Double Makrut leafDirections 1. Add all ingredients to a cocktail shaker with ice.2. Shake until well chilled and strain into a coupe.3. Garnish with a fresh, double Makrut lime leaf.Bryan Schneider's Classic Lychee Martini Recipe  Ingredients - 3 ounces vodka- 1 ounce Lychee syrup (Chaokoh brand)- ¼ ounce fresh lemon or lime juice- 1 canned Lychee (Chaokoh brand) - Garnish: 1 canned Lychee (Chaokoh brand) Directions 1. Add all ingredients to a cocktail shaker with ice.2. Shake until well chilled and strain into a coupe.3. Garnish with canned Lychee on a pick.📧Get in touch: cocktailcollege@vinepair.com 🍚OKA Brand rice-based vodka: read the review here🏆VinePair's 50 Best Spirits of 2024🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Bryan Schneider: https://www.instagram.com/b.barman/- Twin Tails: https://www.instagram.com/twintails_nyc/       Hosted on Acast. See acast.com/privacy for more information.

Whether you're partaking in Dry January, looking to dip a toe into the realm of Zebra Striping, or simply want to learn how to craft better non-alcoholic cocktails from one of the best in the business, this conversation with Derek Brown has you covered. Derek has devoted the most recent chapter of his career to NA drinks, is the author of the book Mindful Mixology and the substack Positive Damage, and host of the Mindful Drinking podcast. Listen on to learn his unique approach to NA drinks — and don't forget to subscribe! 📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Derek: https://www.instagram.com/positivedamageinc/ - Tim: https://www.instagram.com/timmckirdy/  Hosted on Acast. See acast.com/privacy for more information.

Join Aaron Goldfarb, a cocktail connoisseur and author, as he shares his love for eggnog, delving into its festive legacy and cultural significance. Discover the nuances of crafting the perfect batch, from ingredient selection to aging techniques. Aaron offers tips for achieving that silky texture and discusses the rise of homemade eggnog. With humor, he also explores variations using exotic ingredients and the unforgettable experience of serving this seasonal drink. Whether you prefer bourbon or cognac, get ready to elevate your holiday gatherings!

Evan Hawkins, co-owner and beverage director of Romeo's in NYC, shares his cocktail expertise. He discusses the Moscow Mule's cultural significance and its versatility, encouraging creative variations. Evan reveals his go-to recipe that emphasizes fresh ingredients like mint and ginger syrup. He delves into the fine art of vodka selection, the impact of bitters, and riffs on adapting the Mule with different spirits. Listeners gain insights on maintaining a humble bartender mindset while crafting memorable drink experiences.