Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a historical is a given in today's episode. Listen on, or read below, to learn Marshall's Daisy recipe — and don't forget to like, review, and subscribe! Marshall Minaya's Daisy Recipe Ingredients <ul><li>2 ounces Moonbird Gin / Holland-style gin</li><li>¾ ounce fresh lemon juice</li><li>2 teaspoons Maraschino liqueur</li><li>2 teaspoons simple syrup</li><li>Seltzer water</li></ul> Directions <ol><li>Add all ingredients to a shaking tin with ice.</li><li>Shake until chilled.</li><li>Strain into a chilled large cocktail glass.</li><li>Top with a splash of seltzer.</li></ol> 📧Get in touch: <a href="mailto:cocktailcollege@vinepair.com" rel="noopener noreferrer" target="_blank">cocktailcollege@vinepair.com</a>&nbsp;🍋Reddit thread: <a href="https://www.reddit.com/r/bartenders/comments/158ond3/in_what_world_does_soda_water_belong_in_a/" rel="noopener noreferrer" target="_blank">https://www.reddit.com/r/bartenders/comments/158ond3/in_what_world_does_soda_water_belong_in_a/</a>&nbsp;🍸Follow us:<ul><li>VinePair: <a href="https://www.instagram.com/vinepair/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/vinepair/</a></li><li>Marshall: <a href="https://www.instagram.com/marshallvincent/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/marshallvincent/</a></li><li>Tim: <a href="https://www.instagram.com/timmckirdy" rel="noopener noreferrer" target="_blank">https://www.instagram.com/timmckirdy</a>&nbsp;</li></ul>

The Daisy

Manuel "Manny" De Avila, the Los Angeles based brand ambassador for Don Julio, joins us today to examine why there are relatively few classic tequila cocktails, and explain how to reimagine classics made with other spirits using tequila. Listen on, or read below, to learn Manny's recipes — and don't forget to like, review, and subscribe! Tequila White Negroni Recipe Ingredients<ul><li>1 ¼ ounces Don Julio Alma Miel</li><li>1 ½ ounces Ancho Reyes Verde Chili Poblano Liqueur</li><li>½ ounce Salers Aperitif</li><li>¼ ounce Blanc vermouth</li><li>Garnish: lemon twist</li></ul> Directions <ol><li>Add all ingredients to a mixing glass with ice.</li><li>Stir until chilled.</li><li>Strain into a chilled rocks glass over a large ice cube.</li><li>Garnish with lemon twist.</li></ol> Tequila Espresso Martini Recipe Ingredients <ul><li>1 ½ ounces Don Julio 70 Cristalino</li><li>1 ounce Mr. Black Cold Brew Coffee Liqueur</li><li>¾ ounce cold brew cordial</li><li>¼ ounce Ancho Reyes Classic</li><li>Few dashes Chocolate Mole Bitters</li></ul> Directions <ol><li>Add all ingredients to a shaking tin with ice.</li><li>Shake long and hard.</li><li>Strain into a chilled coupe glass.</li></ol> 📧Get in touch: <a href="mailto:cocktailcollege@vinepair.com" rel="noopener noreferrer" target="_blank">cocktailcollege@vinepair.com</a>&nbsp;&nbsp;🍸Follow us:<ul><li>VinePair: <a href="https://www.instagram.com/vinepair/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/vinepair/</a></li><li>Manny: <a href="https://www.instagram.com/mannythebarkeep/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/mannythebarkeep/</a></li><li>Tim: <a href="https://www.instagram.com/timmckirdy" rel="noopener noreferrer" target="_blank">https://www.instagram.com/timmckirdy</a>&nbsp;</li></ul>

Reimagining Classic Cocktails With Tequila

Sebastian Tollius, beverage director of New York's Eleven Madison Park, joins us today to re-examine one of the world's most iconic cocktails: the Manhattan. More than 100 episodes have passed since we first covered this drink, and on this go-round, we're diving into both bourbon and rye recipes, modern interpretations, dubious histories, cocktail carts, and much, much more. Listen on, or read below, to learn Sebastian's Manhattan recipe(s) — and don't forget to like, review, and subscribe! Rye Manhattan Recipe Ingredients <ul><li>Angostura Bitters: 4 dashes (precision dasher) or 2 dashes in regular bottle</li><li>2 ½ ounces Michter’s rye</li><li>1 ounce Carpano Antica sweet vermouth</li><li>Garnish: brandied cherry</li></ul> Directions <ol><li>Add all ingredients to a mixing glass with ice.</li><li>Stir until chilled.</li><li>Strain into a chilled Nick &amp; Nora or coupe glass.</li><li>Garnish with a brandied cherry.</li></ol> Bourbon Manhattan Recipe Ingredients <ul><li>Angostura Bitters: 6 dashes (precision dasher) or 3 dashes in regular bottle</li><li>2 ½ ounces Buffalo Trace</li><li>1 ounce Carpano Antica sweet vermouth</li><li>Garnish: brandied cherry</li></ul> Directions <ol><li>Add all ingredients to a mixing glass with ice.</li><li>Stir until chilled.</li><li>Strain into a chilled Nick &amp; Nora or coupe glass.</li><li>Garnish with a brandied cherry.</li></ol> Bedford and Grand Recipe Ingredients <ul><li>2 dashes orange bitters</li><li>1 teaspoon Luxardo Maraschino Liqueur</li><li>½ ounce fino sherry</li><li>¾ ounce Barolo Chinato</li><li>2 ounces Michter’s rye</li><li>Garnish: lemon twist</li></ul> Directions <ol><li>Add all ingredients to a mixing glass with ice.</li><li>Stir until chilled.</li><li>Strain into a chilled Nick &amp; Nora.</li><li>Express and discard lemon twist.</li></ol> 📧Get in touch: <a href="mailto:cocktailcollege@vinepair.com" rel="noopener noreferrer" target="_blank">cocktailcollege@vinepair.com</a>&nbsp;&nbsp;🍸Follow us:<ul><li>VinePair: <a href="https://www.instagram.com/vinepair/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/vinepair/</a></li><li>Sebastian: <a href="https://www.instagram.com/tollius_/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/tollius_/</a></li><li>Tim: <a href="https://www.instagram.com/timmckirdy" rel="noopener noreferrer" target="_blank">https://www.instagram.com/timmckirdy</a>&nbsp;</li></ul>

The (Re)Manhattan

Cocktail or category of cocktails? That’s the big debate at Cocktail College today, as we welcome Amy Racine, the beverage director for JF Restaurants, to explore the Champagne Cocktail. The IBA classes today’s drink as a “contemporary classic,” listing its ingredients as chilled Champagne, Cognac, Angostura bitters, a sugar cube, and — curiously — a few drops of Grand Marnier. That interesting final component aside, it would seem to confirm this as being a cocktail instead of a category. But as we’ll soon get into with Amy, riffs abound and are easily achieved by switching up the base spirit and tweaking a few other ingredients. Listen on, or read below, to learn Amy's Champagne Cocktail recipe — and don't forget to like, review, and subscribe! Amy Racine's Champagne Cocktail Recipe Ingredients <ul><li>1 brown sugar cube </li><li>1 dash Angostura bitters </li><li>1 dash orange bitters </li><li>1 ½ ounces chilled VSOP Cognac </li><li>3&nbsp;ounces chilled Champagne </li><li>Garnish: orange and lemon peel </li></ul> Directions <ol><li>Add brown sugar cube to a chilled AP glass or flute. </li><li>Soak cube with orange and Angostura bitters. </li><li>Add Cognac and top with Champagne. </li><li>Express and discard an orange and lemon twist. </li></ol> 📧Get in touch: <a href="mailto:cocktailcollege@vinepair.com" rel="noopener noreferrer" target="_blank">cocktailcollege@vinepair.com</a>&nbsp; &nbsp;🍸Follow us:<ul><li>VinePair: <a href="https://www.instagram.com/vinepair/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/vinepair/</a> </li><li>Amy Racine: <a href="https://www.instagram.com/amyracine/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/amyracine/</a> </li><li>Tim: <a href="https://www.instagram.com/timmckirdy" rel="noopener noreferrer" target="_blank">https://www.instagram.com/timmckirdy</a>&nbsp;</li></ul>

The Champagne Cocktail

Diamonds, rubies, and emeralds in a glass? That's right, it's The Bijou — a one-stop shop for those seeking boozy, stirred, "up" cocktails, and another use for that bottle of Green Chartreuse you spent so long hunting down. Here to give us the virtual low-down is Adam Fournier, beverage director of Spago Beverly Hills. Listen on, or read below, to learn Adam's top tips and experience his very own "Bougie Bijou" recipe — and don't forget to like, review, and subscribe! Adam Fournier's Bougie Bijou Recipe Ingredients <ul><li>¼&nbsp;ounce Charteuse Elixir Vegetal</li><li>½&nbsp;ounce Chartreuse VEP Green</li><li>¾&nbsp;ounce Cocchi di Torino sweet vermouth</li><li>1 ½&nbsp;ounces Navy Strength Gin, such as Plymouth</li><li>Angostura Orange Bitters</li><li>Garnish: Kirschwasser-soaked cherries</li></ul> Directions <ol><li>Add all liquid ingredients to a mixing glass and stir until chilled.</li><li>Strain into a freezer-chilled vintage glass, such as a coupe.</li><li>Garnish with a Kirschwasser-soaked cherry.</li></ol> 📧Get in touch: <a href="mailto:cocktailcollege@vinepair.com" rel="noopener noreferrer" target="_blank">cocktailcollege@vinepair.com</a>&nbsp;&nbsp;🍸Follow us:<ul><li>VinePair: <a href="https://www.instagram.com/vinepair/ " rel="noopener noreferrer" target="_blank">https://www.instagram.com/vinepair/</a></li><li>Adam Fournier: <a href="https://www.instagram.com/bottledinbondla/" rel="noopener noreferrer" target="_blank">https://www.instagram.com/bottledinbondla/</a></li><li>Tim: <a href="https://www.instagram.com/timmckirdy" rel="noopener noreferrer" target="_blank">https://www.instagram.com/timmckirdy</a>&nbsp;</li></ul>

The Bijou

We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget to like, review, and subscribe! 📧Get in touch: <a href="mailto:cocktailcollege@vinepair.com" rel="noopener noreferrer" target="_blank">cocktailcollege@vinepair.com</a>&nbsp;&nbsp;🍸Follow us: <a href="https://www.instagram.com/timmckirdy" rel="noopener noreferrer" target="_blank">https://www.instagram.com/timmckirdy</a>&nbsp;&nbsp;

Flair Bartending

Joining us on Cocktail College today is Aaron Goldfarb, a longtime VinePair contributor and author of the recently released “<a href="https://www.abramsbooks.com/product/dusty-booze_9781419766794/" rel="noopener noreferrer" target="_blank">Dusty Booze: In Search of Vintage Spirits</a>.” As the names of both today’s episode and Aaron’s newest book suggest, this episode will take us on a historical deep dive, and shed light on one of the most fascinating facets of modern drinks culture: vintage cocktails. Listen on (or read below) to discover Aaron’s ultimate vintage cocktail recipe — and don’t forget to like, review and subscribe!&nbsp;&nbsp;Aaron Goldfarb’s 1953 Vintage Vesper Recipe&nbsp;&nbsp;Ingredients&nbsp;- 3 parts 1953 Gordon’s Gin&nbsp;- 1 part 1953 Smirnoff Vodka&nbsp;- ½ part Kina Lillet&nbsp;&nbsp;&nbsp;Directions&nbsp;1. Add all ingredients to a mixing glass.&nbsp;2. Stir until well-chilled.&nbsp;3. Strain into a vintage cocktail glass.&nbsp;&nbsp;📧Get in touch: <a href="mailto:cocktailcollege@vinepair.com" rel="noopener noreferrer" target="_blank">cocktailcollege@vinepair.com</a>&nbsp;&nbsp;📕Get your copy: “<a href="https://www.abramsbooks.com/product/dusty-booze_9781419766794/" rel="noopener noreferrer" target="_blank">Dusty Booze: In Search of Vintage Spirits</a>”&nbsp;&nbsp;🍸Follow us: <a href="https://www.instagram.com/timmckirdy" rel="noopener noreferrer" target="_blank">https://www.instagram.com/timmckirdy</a>&nbsp;&nbsp;&nbsp;

Vintage Cocktails

Fred Astaire in a glass? That’s right folks, it’s the world’s most underrated cocktail, serially disregarded by “serious” drinkers. But not us — not here at Cocktail College! To the Vodka Martini, we’re devoting more than an hour of hot takes, technical insight, and cultural analysis with none other than <a href="https://tagspiritsawards.com/tony-abou-ganim/" rel="noopener noreferrer" target="_blank">Tony Abou-Ganim</a>. Calling in from Las Vegas, the author of “<a href="https://www.amazon.com/Vodka-Distilled-Mixologist-Cocktails-Abou-Ganim/dp/B00XX813V6" rel="noopener noreferrer" target="_blank">Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails</a>" teaches us to leave our prejudices at the door and embrace the very spirit of hospitality. Listen on (or read below) to learn Tony’s Vodka Martini recipe — and don’t forget to like, review, and subscribe!&nbsp;&nbsp;Tony Abou-Ganim’s Vodka Martini Recipe&nbsp;&nbsp;Ingredients + Description:&nbsp;&nbsp;Choose your favorite vodka; opt to drink it straight out of the freezer or stirred (or shaken) with ice, and with or without vermouth. Garnish with — you’ve guessed it — whatever you feel like in the moment. Just make sure the glassware is on point!&nbsp;&nbsp;Helen David Relief Fund:&nbsp;&nbsp;TAG Spirits: <a href="https://tagspiritsawards.com/the-helen-david-relief-fund/" rel="noopener noreferrer" target="_blank">https://tagspiritsawards.com/the-helen-david-relief-fund/</a>&nbsp;USBG: <a href="https://www.usbgfoundation.org/hdrf" rel="noopener noreferrer" target="_blank">https://www.usbgfoundation.org/hdrf</a>&nbsp;IG: <a href="https://www.instagram.com/thehdrf/?hl=en" rel="noopener noreferrer" target="_blank">https://www.instagram.com/thehdrf/?hl=en</a>&nbsp;&nbsp;&nbsp;

The Vodka Martini

Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter… and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains three base spirits, and a sherry float for good measure). Get ready for Garret Richard on the Fog Cutter, Scarlet Fog, and advanced cocktail techniques; Carlos Perez on his very own Brain Fog riff; and St. John Frizell on that drink’s newly launched, eponymous mug — a Sunken Harbor Club first!&nbsp;&nbsp;Garret Richard’s Fog Cutter Recipe&nbsp;&nbsp;Ingredients&nbsp;- 1 orange wheel&nbsp;- 1 ounce Denizen White rum&nbsp;- ¾ ounce brandy (Capurro Pisco)&nbsp;- ¼ ounce Ford’s Gin&nbsp;- ½ ounce fresh lemon juice&nbsp;- 1 teaspoon Orgeat (Beachbum Berry’s Latitude 29)&nbsp;- Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid)&nbsp;- Almond extract&nbsp;- Saline solution&nbsp;- Float: ½ ounce Harvey’s Bristol Cream sherry&nbsp;&nbsp;Directions&nbsp;1. Muddle orange wheel in a Collins glass and set aside.&nbsp;2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin.&nbsp;3. Flash blend with ice.&nbsp;4. Add to Collins glass with muddled orange.&nbsp;5. Fill with crushed ice and top with sherry float.&nbsp;6. Garnish with generous mint sprig, orchid, and serve with a straw.&nbsp;&nbsp;(Note: We plan to update this recipe with more exact quantities for some of the ingredients — stay tuned!)&nbsp;&nbsp;**Trader Vic’s Fog Cutter Recipe**&nbsp;&nbsp;Ingredients&nbsp;- 2 ounces Puerto Rican rum&nbsp;- 1 ounce brandy&nbsp;- ½ ounce gin&nbsp;- 1 ounce orange juice&nbsp;- 2 ounces lemon juice&nbsp;- Float: sherry&nbsp;&nbsp;Directions&nbsp;1. Add all ingredients to a mixing glass with cracked ice.&nbsp;2. Shake until well chilled.&nbsp;3. Pour into a tall glass with ice.&nbsp;4. Top with sherry float and serve with a straw.&nbsp;&nbsp;(For Don the Beachcomber’s version, replace brandy with pisco.) Order Here:&nbsp;&nbsp;<a href="https://www.sunkenharbor.club/store/product/tropical-standard/" rel="noopener noreferrer" target="_blank">Tropical Standard: Cocktail Techniques &amp; Reinvented Recipes (SIGNED COPY)</a>&nbsp;&nbsp;<a href="https://www.sunkenharbor.club/store/product/brain-fog-mug/" rel="noopener noreferrer" target="_blank">Brain Fog Mug (Limited Edition)</a>&nbsp;&nbsp;

The Fog Cutter (Live from Sunken Harbor Club)

Want to take your bartending skills to the next level? Join VinePair managing editor Tim McKirdy for a weekly deep-dive into classic cocktails with America’s best bartenders. Cocktail College looks beyond the recipe and explores every aspect of mixology from ingredients and ice to shaking techniques, garnishes, and glassware — elevating your Martinis, Mai Tais, and everything in between.