The Buildout

Rum and Coke, Cuba Libre, Mentirita — there are many names to describe one of the world’s most famous highballs, which shows that this drink means different things to different people. For today's guest, Kelvin Uffre, the combination of rum, lime, and coke holds immense power — the ability to transport him back to his youth. Kelvin is an award-winning bartender and works as the New York rep f...

On today's, admittedly ambiguously titled episode, we're exploring the philosophy of different styles of bartending. More specifically, we’re looking at interactive, high-end, and forward-thinking mixology, and the style of service that accompanies it. Jon Adler, the beverage director at New York's Shinjis, as well as the adjoined Michelin-starred omakase counter noda, is in the hot seat. Lis...

Not to be confused with a morning cup of joe, the Americano is a precursor to the Negroni, with club soda taking the place of soda to create a flavorsome, low-ABV apéritif. To teach us about this Italian icon, we’re joined by Los-Angeles-based Nicolas O’Connor, the director of mixology and culinary arts at Apotheke Mixology . Listen on to discover O’Connor’s Americano recipe — and don’t forget to...

It’s an all-NYC episode today, as we pay a visit to the Bronx with a Manhattan detour, and considerable input from Brooklyn. The Bronx is the cocktail, Manhattan comes into play via the Waldorf-Astoria hotel, and our wonderful guest is Brooklyn native Frank Caiafa. Frank worked as the Beverage Director of the celebrated Peacock Alley and La Chine restaurants at the Waldorf-Astoria, from 2005 until...

Modern classics, Carthusian monks, and Universal Studios? They’re all on the agenda today, as we’re joined by Erick Castro, host of the Bartender at Large podcast and proprietor of San Diego’s Raised by Wolves, to learn the story of his Chartreuse-laced Piña Verde. Listen on to discover the recipe for Castro’s creamy, tropical creation — and don’t forget to like, review, and subscribe!  &nbsp...

A quintessential British summer staple, the Pimm’s Cup has, over the years, developed notable ties with tennis tournaments, played a part in the history of the U.S. Bartenders Guild (USBG), and even gained some fans in New Orleans. To teach us about this beloved cocktail and its iconic, eponymous ingredient, we’re joined by San-Francisco-based Aaron Gregory Smith, the executive director of the USB...

We’re learning a new language — that of morse code — at Cocktail College today, all told through the lens of a classic, if slightly lesser-known tiki drink, the Three Dots and a Dash cocktail. Anton Kinloch, owner of New Paltz’s Fuschia Tiki Bar is taking class, enlightening us on the irrefutable delights of allspice dram, Velvet Falernum, and this drink’s merits as a cocktail template. Listen on...

Examining another branch of the sour cocktail family, we're joined today by friend of the show Jeffrey Morgenthaler of Portland’s Pacific Standard to talk about his self-proclaimed “Best Amaretto Sour In the World.” We will also look at the evolution of sour mix, the subtle art of beating egg whites, and the exciting resurgence of liqueurs in the cocktail space. Listen on to discover Morgenthaler’...

Something sweet, something strong, and something hot — that’s all it takes to throw together a tasty Hot Toddy, according to Pip Hanson, beverage director of Minneapolis’ O’Shaughnessy Distilling Co. Of course, this being Cocktail College, we’ll explore each of those components in much greater detail, and learn about Toddies (hot and cold) as a historic category of drinks. Listen on to discover Ha...

For many, the Blue Hawaii may conjure images of kitschy Hawaiian shirts and Jimmy Buffet concerts, but rest assured this cocktail has a rich, complex history that reaches far beyond its novel, neon blue color and elaborate garnishes. Garret Richard, chief cocktail officer at New York’s Sunken Harbor Club and author of the upcoming book, “ Tropical Standard ,” takes the hot seat today to discuss th...

More than just an evocative name, the Sex on the Beach is brimming with ‘80s and ‘90s nostalgia, and arrives topped with a fun (if questionable) backstory. Leading us on a vibrant trip down memory lane is Houston’s Alba Huerta, owner of the James Beard Award winning Julep. Listen on to discover Huerta’s Sex on the Beach recipe —  and don’t forget to like, review, and subscribe!    A...

While simple in composition, the Irish Coffee is a bonafide cocktail and deserves to be treated like one. Helping us do so today is Jillian Vose, former bar manager and beverage director of the Dead Rabbit, and co-owner of Charleston’s soon-to-open Hazel and Apple. Listen on to learn everything you need to know about the Irish Coffee from one of the world’s leading experts on the drink —  and...

While the Sherry Cobbler taps into the modern trend of lower-ABV cocktails, it’s safe to say that its golden era remains a distant memory. This drink was, as startender Harry Johnson noted in 1888, “without doubt the most popular beverage in the country.” Still, there remains much to enjoy and explore here, including the Sherry Cobbler’s role in inspiring themed bars across the Atlantic and spread...

Calling all Prohibition-era, Parisian socialites: it’s time — we’re talking Boulevardiers today. And we’re doing so with the magnificent Amanda Gunderson, the LA-based CEO and co-founder of the nonprofit Another Round Another Rally . Listen on to discover everything you need to know about The Boulevardier and to learn Amanda’s recipe — and don’t forget to like, review, and subscribe!  &n...

The Bloody Mary is a boozy meal in a glass; a vehicle for a range of elaborate and occasionally wacky garnishes; and a hangover cure, if only by means of placebo. In today’s episode, we sit down with Eric “ET” Tecosky, an LA-based former bartender, founder, and owner of Dirty Sue Premium Olive Juice, and national brand ambassador of Jack Daniel’s. Listen on to discover everything you need to know...

Are we in the midst of a bonafide Martini renaissance? What are the limits for garnishes, riffs, and ingredients? And when does a Martini cease to be a Martini? These are all questions we should keep top of mind as we revisit one of the earliest recordings of Cocktail College: The Martini, with John Clark-Ginnetti, owner of 116 Crown in New Haven. Tune in — or read below — to learn how to make Joh...

On this Thanksgiving Thursday, we show appreciation for the American Trilogy, a distinctly American riff on the Old Fashioned. We’re joined by returning friend of the show Richie Boccato, the drink’s co-creator and owner of New York’s Dutch Kills bar and Hundredweight Ice company. Listen on to learn the story behind the American Trilogy and to learn Boccato’s recipe —  and don’t forget to lik...

Cocktail College takes a trip to Ireland this week as we’re joined by Jack McGarry, owner of the Dead Rabbit. He’s here to discuss a rare Irish whiskey classic cocktail, the Tipperary, and to dive into the history of the category in general. Tune in to learn more. Listen on to discover McGarry’s Tipperary recipe —  and don’t forget to like, review, and subscribe!    Jack McGarry’s T...

Hold the neutral grain alcohol and powder mix, today we’re exploring how to properly make The Hurricane. Teaching us how to do so is New Orleans native and returning friend of the show, Neal Bodenheimer. Listen on to discover Bodenheimer’s Hurricane recipe — and don’t forget to like, review, and subscribe!    Kirk Estopinal’s Hurricane Recipe (as told by Neal Bodenheimer)   Ing...

Don’t call it a Cognac Manhattan: On today’s episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who’s also the founder of San Francisco’s Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler’s Harvard recipe —  and don’t forget to like, review, and subscribe!    Thad Vogler’s Harvard Recipe    Ingredients ...

We’re heading to the 8th Arrondissment for today’s cocktail, The Champs Élysées, and we’re exploring it with Wilmer Nolasco, head bartender at Leroy’s in Greenpoint, Brooklyn. More than just another use for that bottle of green Chartreuse, this is a bold yet refreshing four-ingredient shaken classic. Listen on to discover Nolasco’s Champs Élysées recipe —  and don’t forget to like, review, an...

We're taking a field trip today at Cocktail College, as we head to the beach to discuss the Dark 'N' Stormy with the pirate himself, Brian Miller. The key to perfecting this drink? Put aside that can of ginger beer (unless it's Old Jamaica) and pull out the juice extractor. Want to learn more? Listen on to discover Miller's Dark 'N' Stormy recipe — and don’t forget to like, review, and subscr...

There’s no denying that interest in the Martini has spiked in recent times — driven in large part by the mass appeal of vodka-laced Dirty Martinis. Gin purists may stick up their noses but a drink this popular is worthy of close examination. Under the microscope of today’s guest, Simon Sebbah, beverage director of New York’s Grand Tour Hospitality, this study leads us into the field of customizing...

In today’s episode, we explore El Presidente, a Cuban-born, stirred, rum-based classic. Teaching class is Orlando Franklin, the bar director at Brooklyn’s Night Moves who cut his teeth at Maison Premiere and Blind Barber. Listen on to discover Franklin’s El Presidente recipe — and don’t forget to like, review, and subscribe!    Orlando Franklin’s El Presidente Recipe    In...

If you’re reserving your mint sprigs and pewter cups solely for the first Saturday of May, you are missing a trick. The Mint Julep is a refreshing whiskey cocktail, worthy of attention throughout the year and deserving of a full Cocktail College exploration. We’re joined today by the Phoenix-based award-winning mixologist and author Kim Haasarud to do just that. Listen on to discover Haasarud...