Cocktail College

Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don’t forget to leave a rating, review, and subscribe!   Manolito's Swampwater Recipe   Ingredients  - 15 ounces pebble ice - 1 tablespoon granulated sugar - 3 ounces Green Chartreuse - 1 ½ ounces fresh pineapple juice - 1 ounce fresh lime juice - 1 basil leaf  Directions   1. Add ice, sugar, pineapple, and lime to a Hamilton blender. 2. Blend until incorporated. 3. Add basil leaf and slowly pour in Chartreuse while still blending. 4. Pour into a 15-ounce Swampwater mug or Hurricane glass when fully incorporated. 5. Garnish with a pineapple frond and mint sprig.   📧Get in touch: cocktailcollege@vinepair.com   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Manolito: https://www.instagram.com/manolitonola/ - Tim: https://www.instagram.com/timmckirdy        

Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked and Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don’t forget to leave a rating, review, and subscribe!  Joaquín Simó's Naked and Famous Recipe  Ingredients - ¾ ounce Aperol- ¾ ounce Yellow Chartreuse- ¾ ounce Del Maguey Chichicapa Mezcal- ¾ ounce fresh lime juice Directions  1. Add all ingredients to a shaker tin with ice.2. Shake until chilled.3. Strain into a chilled coupe glass.  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Joaquín: https://www.instagram.com/simojoaquin/- Tim: https://www.instagram.com/timmckirdy        

It's one of the first "modern classics" in the canon, and we're joined by its creator, Salvatore Calabrese. The Maestro himself checks in to Cocktail College to chat about one of his most famous creations — how it came to be, why it's become so famous, and how to perfect it, plus so much more. Listen on or read below to learn Salvatore's Breakfast Martini recipe — and don’t forget to leave a rating, review, and subscribe!  Salvatore Calabrese’s Breakfast Martini Recipe  Ingredients - 1 ¾ ounces London Dry gin - ½ ounce Cointreau - ½ ounce lemon juice - 1 heaped barspoon Wilkin & Sons Orange Marmalade - Garnish: orange twist  Directions  1. Add all ingredients to a shaker tin with ice.2. Stir to dissolve marmalade, discard excess water, and add fresh ice. 3. Shake until chilled.4. Strain into a chilled cocktail glass.5. Garnish with a shredded orange or orange twist.   📧Get in touch: cocktailcollege@vinepair.com   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Salvatore: https://www.instagram.com/cocktailmaestro/ - Tim: https://www.instagram.com/timmckirdy        

We're traveling all the way to Melbourne, Australia today to chat with Chris Hysted-Adams and learn about one of the most interesting modern classics created this century. The drink is the Death Flip, which debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Listen on (or read below) to learn Chris' Death Flip recipe — and don’t forget to leave a rating, review, and subscribe!   Chris Hysted-Adams’ Death Flip Recipe   Ingredients  - 1 ounce blanco tequila - ½ ounce Jägermeister - ½ ounce Yellow Chartreuse - ¼ ounce vanilla simple syrup - 1 whole egg - Garnish: grated nutmeg   Directions   1. Add all ingredients to a shaking tin with one ice cube. 2. Dry shake until all ingredients are incorporated. 3. Fill with ice and shake until chilled. 4. Fine strain into a chilled Coupette glass. 5. Garnish with grated nutmeg.    📧Get in touch: cocktailcollege@vinepair.com    🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Chris: https://www.instagram.com/chris_hysted_adams/ - Moon Dog: https://www.instagram.com/moondogbrewing/ - Tim: https://www.instagram.com/timmckirdy        

We're diving into the Cocktail College archives today to shine another light on an often-overlooked tequila-based classic: El Diablo. Here to mix up fresh lime, crème de cassis, ginger beer, and blanco is Josué Gonzaléz of Miami's Unfiltered Hospitality. Listen on or read below to discover Josué's El Diablo recipe — and don’t forget to leave a rating, review, and subscribe!  Josué Gonzaléz’s El Diablo Recipe  Ingredients  - ¾ ounce fresh lime juice- 1 ¼ ounces blanco tequila- ½ ounce crème de cassis- 3 ounces ginger beer- Garnish: lime wheel, candied ginger, and Filthy cherry Directions  1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (Optional: Substitute crème de cassis with strawberry syrup for a sweeter flavor).2. Shake until cold and strain into a highball glass.3. Top up with ginger beer and crushed ice.4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Josué: https://www.instagram.com/josue.allday/- Unfiltered Hospitality: https://www.instagram.com/unfilteredhospo/ - Tim: https://www.instagram.com/timmckirdy        

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe!  Sother Teague’s Sazerac Recipe  Ingredients  - Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup - 2 dashes Peychaud’s bitters - 1 dash Angostura bitters - 2 ounces 100-proof rye whiskey, such as Rittenhouse - Garnish: lemon twist, absinthe  Directions  1. Add all ingredients to a mixing glass. 2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 3. Pull a heavy rocks glass from the freezer. 4. Spray one pump of water and then two pumps of absinthe from atomizers. 5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.   📧 Get in touch: cocktailcollege@vinepair.com  🍸 Follow us: - VinePair: https://www.instagram.com/vinepair/ - Sother: https://www.instagram.com/creativedrunk/ - Amor y Amargo: https://www.instagram.com/amoryamargo/ - Gus’s: https://www.instagram.com/gus_bklyn/ - Tim: https://www.instagram.com/timmckirdy        

Julie Reiner, partner of New York’s Clover Club, Leyenda, and Milady’s, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe! Julie Reiner's Queen's Park Swizzle Recipe Ingredients 10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet Directions Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet. 📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Julie: https://www.instagram.com/mixtressnyc/ Clover Club: https://www.instagram.com/cloverclubny/ Tim: https://www.instagram.com/timmckirdy 

How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this tried-and-tested classic. Listen on, or read below, to learn Tristan's Improved Whiskey Cocktail recipe — and don't forget to like, review, and subscribe! Tristan Brunel's Improved Whiskey Cocktail Recipe Ingredients 1 barspoon gum syrup 1 (small) barspoon Luxardo Maraschino liqueur 3-4 dashes absinthe 3 small dashes Angostura bitters 2 ¼ ounces rye whiskey, such as Rittenhouse Directions Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Old Fashioned glass over ice. Express a lemon twist and drop it into the drink. 📧Get in touch: cocktailcollege@vinepair.com   🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Tusk Bar: https://www.instagram.com/thetuskbar/ Tim: https://www.instagram.com/timmckirdy