Cocktail College

A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don’t forget to leave a rating, review, and subscribe!   Paul Harrington's Jasmine Recipe   Ingredients  - 1 ½ ounces London Dry gin - ¾ ounce fresh lemon juice - ¼ ounce Cointreau - ¼ ounce Campari - Garnish: lemon twist  Directions   1. Add all ingredients to a cocktail shaker with ice. 2. Shake until well chilled. 3. Strain into a chilled coupe glass 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/        

The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don’t forget to leave a rating, review, and subscribe!   Gareth "G" Franklin's Luxardo Bianco Negroni Recipe   Ingredients  - 1 ounce London Dry Gin (at least 43% ABV), kept in the freezer - 1 ounce Luxardo Bitter Bianco - 1 ounce bianco vermouth, or Cocchi Americano  Directions   1. Add all ingredients to a mixing glass with ice. 2. Stir until chilled. 3. Strain into a chilled rocks glass over a large cube. 4. Season hands with orange and grapefruit twist.   📧Get in touch: cocktailcollege@vinepair.com   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - G: https://www.instagram.com/luxardo_g/ - Tim: https://www.instagram.com/timmckirdy        

Sam Ross, of Attaboy, Milk & Honey, Temple Bar, Good Guy's, and general cocktail creation fame joins us to discuss one of said creations: the Paper Plane. Vying for position with the Penicillin as one of Ross's most famous and beloved drinks, the Paper Plane took off by employing the Last Word template and introducing some then-little-known ingredients, including non-negotiable Amaro Nonino. Listen on (or read below) to learn Ross's Paper Plane recipe — and don’t forget to leave a rating, review, and subscribe!   Sam Ross's Paper Plane Recipe   Ingredients  - ¾ ounce fresh lemon juice - ¾ ounce Aperol - ¾ ounce Amaro Nonino - ¾ ounce bourbon (above 90 proof)  Directions   1. Add all ingredients to a cocktail shaker with one large cube of ice. 2. Hard shake until chilled. 3. Strain into a frosted coupe glass.   📧Get in touch: cocktailcollege@vinepair.com   🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Sam: https://www.instagram.com/samueljoelross/ - Tim: https://www.instagram.com/timmckirdy        

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        

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