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Cocktail College
The Vesper (re-run)
We’re stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe!
Patrick Smith’s Vesper Recipe
Ingredients
- 2 ounces London Dry gin
- 1 ounce vodka
- 1 ounce of Tempus Fugit Kina L'Aéro d'Or
Directions
1. Combine all ingredients in a mixing glass with ice.
2. Stir until cold and strain into a chilled coupe glass.
3. Garnish with an expressed, manicured lemon twist.
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171. The Singapore Sling
01:07:29||Season 1, Ep. 171When considering what makes a cocktail notable or even iconic, the Singapore Sling has a lot going for it. There’s the more than 100 years of history and indelible ties to a nation as well as a historic hotel bar in that nation. It has its own glass, a catchy name, and a memorable big-screen appearance in at least one major film. Here to explore this tropical icon with us at Cocktail College is Steve Schneider, partner, bar manager, and head bartender at New York’s Sip & Guzzle. Listen on (or read below) to discover Steve's Singapore Sling recipe — and don't forget to like, review, and subscribe!Steve Schneider's Singapore Sling Recipe (courtesy of the Long Bar at the Raffles Hotel) Ingredients - 30 milliliters London Dry Gin- 10 milliliters Bénédictine (D.O.M)- 10 milliliters Cherry Liqueur (Luxardo Sangue Morlacco)- 10 milliliters Orange Curaçao (Pierre Ferrand Dry Curaçao)- 10 milliliters Crawley’s Raffles Grenadine- 2 dashes Scrappy’s Plantation Raffles Bitters- 60 milliliters fresh pineapple juice- 15 milliliters fresh lime juice- Garnish: Luxardo cherry and a slice of pineappleDirections 1. Add all ingredients to a cocktail shaker with a little ice.2. Shake until well chilled and strain into a Singapore Sling glass.3. Top with fresh ice and garnish with Luxardo cherry and pineapple slice.📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Steve: https://www.instagram.com/mightyschneidey/- Sip & Guzzle: https://www.instagram.com/sipandguzzlenyc/170. The Mexican Firing Squad
01:05:53||Season 1, Ep. 170The 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/169. The Lychee Martini
01:07:42||Season 1, Ep. 169You 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/168. Techniques: Non-Alcoholic Cocktails (re-run)
52:57||Season 1, Ep. 168Whether 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/167. Eggnog
01:04:38||Season 1, Ep. 167Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron’s batched Eggnog recipe — and don’t forget to like, review, and subscribe! Aaron Goldfarb’s Eggnog Recipe (serves 12) Ingredients - 12 eggs, separated - 1 cup demerara sugar - 3-4 cups milk - 1 16-ounce carton heavy cream - 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum - Garnish: nutmeg Directions 1. Beat egg whites to a soft peak and set aside. 2. Separately, mix egg yolks and sugar until sugar is dissolved. 3. Add cream and milk until thoroughly combined. 4. Carefully fold in egg whites then add alcohol. 5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve. 6. Garnish with freshly grated nutmeg. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Aaron: https://www.instagram.com/aarongoldfarb/ - Tim: https://www.instagram.com/timmckirdy/166. The Moscow Mule
01:02:13||Season 1, Ep. 166The Moscow Mule is arguably the ultimate workhorse cocktail. Equally at home in high-class bars as well as neighborhood dives, it’s a fantastic candidate for some high-brow hacks, should you be so inclined. We here at Cocktail College are so inclined, so we enlisted the help of Evan Hawkins, co-owner and beverage director of Romeo’s, in New York's East Village. Listen on (or read below) to learn Evan's Moscow Mule recipe — and don't forget to like, review, and subscribe! Evan Hawkins' Moscow Mule Recipe Recipe Ingredients - 1 ½ ounces vodka - ½ ounce fresh lime juice - 1 ¼ ounces ginger syrup (Liquid Alchemist / Cheeky) - Ginger beer - Angostura Bitters - Garnish: mint Directions 1. Add vodka, lime, and ginger syrup to a shaker with two Kold Draft cubes. 2. Whip shake until well chilled and strain into a tall glass. 3. Top with ginger beer, crushed ice, Angostura Bitters, and mint. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Evan Hawkins: https://www.instagram.com/evanhawkins/ - Romeos: https://www.instagram.com/romeosnyc/165. The Mimosa
01:13:22||Season 1, Ep. 165A simple but delightful brunch staple, the Mimosa has a surprisingly specific history for a mix of orange juice and sparkling wine. Today we're joined by Matt Chavez, bar manager at New York's COQODAQ, to discuss the dynamic duo. Listen on (or read below) to learn Matt's Mimosa recipe — and don't forget to like, review, and subscribe! Matt Chavez's Mimosa Recipe Ingredients - 1 ounce freshly squeezed orange juice - Blanc de Blancs Champagne, such as Pierre Peters Directions 1. Add orange juice to a flute glass. 2. Top with Champagne. 3. Serve without garnish next to a cup of black coffee. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Matt: https://www.instagram.com/regular_matt_chavez/ - COQODAQ: https://www.instagram.com/coqodaq/164. Techniques: Bitters (re-run)
01:07:06||Season 1, Ep. 164Spirit, sugar, water, bitters — in whatever order you like. Regular Cocktail College listeners will be very familiar with that catch-all description that defines the cocktail. And indeed, we spend a lot of time here exploring those first two, if not three, ingredients. But bitters? Perhaps not as much as we should. Which is why we’re digging out one of the crown jewels from the Cocktail College vaults and revisiting our conversation on everything you need to know about deploying bitters in drinks with none other than Sother Teague. 📧Get in touch: cocktailcollege@vinepair.com 🔗Links: - "Over and a bounce" reel - General Store by Amor y Amargo 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Sother Teague: https://www.instagram.com/creativedrunk/ - Amor y Amargo: https://www.instagram.com/amoryamargo/163. The (Re)Boulevardier
59:55||Season 1, Ep. 163It's been almost two years since we first explored the timeless mix of Campari, American whiskey, and sweet vermouth, so now felt like an opportune moment to revisit — and reconsider — the Boulevardier. Joining us to do so is jet-setting Japan-based bartender Holly Graham, founder of Tokyo Confidential, which opened in late 2023. Listen on (or read below) to learn Holly's Boulevardier recipe — and don't forget to like, review, and subscribe! Holly Graham's Boulevardier Recipe Ingredients - 45 milliliters rye whiskey, such as Woodford Reserve - 22.5 milliliters Scarlet Bitter Liqueur (or split base Campari and Aperol) - 22.5 milliliters Mancino sweet vermouth - Garnish: orange coin Directions 1. Add all ingredients to a Kimura rocks glass with one large cube. 2. Stir until well chilled. 3. Garnish with orange coin. 📧Get in touch: cocktailcollege@vinepair.com 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Holly Graham: https://www.instagram.com/hollygrahamdrinks/ - Tokyo Confidential: https://www.instagram.com/tokyoconfidentialbar/