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 be...
It’s sweet, it’s colorful, and it’s got a history wilder than a Rolling Stones tour bus — it’s the Tequila Sunrise. And while it might look like a poolside guilty pleasure, behind the gradient glow lies a story of rock ‘n’ roll excess, reinvention, and one major identity crisis. Here to explore this storied creation's history is Nikolas Vagenas, bartender and co-owner at Brooklyn's Mr. Melo. Listen on (or read below) to discover Nikolas' Tequila Sunrise recipe — and don't forget to like, review, and subscribe! Nikolas Vagenas' Tequila Sunrise Recipe Ingredients - ½ ounces agave/grenadine mix (1 part water, 1 part agave syrup, 1 part pomegranate molasses) - ½ ounce Luxardo cherry syrup (diluted slightly) - 2 ounces blanco tequila - ¾ ounce acid-adjusted orange juice* - 2 dashes orange bitters - Splash of soda - Garnish: orange slice and Luxardo cherry Directions 1. Build all ingredients in a chilled highball glass in the order listed. 2. Add ice and garnish with an orange slice and Luxardo cherry. 3. Serve, directing guest to stir before drinking. *Acid Adjusted Orange Juice Recipe Ingredients - 34g citric acid - 22g malic acid - 2g tartaric acid - Pinch of salt - 1 quart freshly squeezed orange juice 📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Nikolas: https://www.instagram.com/nikpicks/ - Mr. Melo: https://www.instagram.com/mr.melobar/ Hosted on Acast. See acast.com/privacy for more information.
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1:10:17
The Death in the Afternoon
Fine French sparkling wine meets absinthe in the two-ingredient Death in the Afternoon, a cocktail created by Ernest Hemingway and named after his 1932 non-fiction work of the same name. Joining us to give this simple concoction the Cocktail College treatment is Kassidy Scholl, beverage director at New York's Ask for Janice. Listen on (or read below) to discover Kassidy's Death in the Afternoon recipe — and don't forget to like, review, and subscribe! Kassidy Scholl's Death in the Afternoon Recipe Ingredients - 2 ounces absinthe - 4 ounces Champagne - Garnish: lemon or orange twist Directions 1. Add chilled absinthe to a chilled Champagne flute. 2. Slowly add chilled Champagne. 3. Express a lemon or orange twist to garnish then discard. Kassidy Scholl's Death in Havana Recipe Ingredients - ¾ ounce absinthe - ¾ ounce white rum - 1 teaspoon Maraschino liqueur - 1 teaspoon velvet falernum - Champagne Directions 1. Add chilled absinthe, white rum, Maraschino liqueur, and velvet falernum to a chilled Champagne flute. 2. Top with chilled Champagne. 📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Kassidy: https://www.instagram.com/definitelynotkassidy/ - Ask for Janice: https://www.instagram.com/askforjanice.nyc/ Hosted on Acast. See acast.com/privacy for more information.
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51:35
The Fourth Regiment
Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!Chris Lemperle's Fourth Regiment Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- 1 ½ ounces sweet vermouth, such as Carpano Antica- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.Chris Lemperle's Cavalier Recipe Ingredients - 1 ½ ounces rye whiskey, such as Rittenhouse- ½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year- 1 ½ ounces sweet vermouth, such as Carpano Antica- ½ teaspoon cane syrup- 2 dashes Peychaud's bitters- 2 dashes orange bitters- 2 dashes celery bitters- Garnish: lemon twistDirections 1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Chris: https://www.instagram.com/chrislemperle/- Crane Club: https://www.instagram.com/craneclubrestaurant/ Hosted on Acast. See acast.com/privacy for more information.
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58:15
The Singapore Sling
When 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: [email protected] 🍸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/ Hosted on Acast. See acast.com/privacy for more information.
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1:07:29
The Mexican Firing Squad
The 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: [email protected] 🍸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/ Hosted on Acast. See acast.com/privacy for more information.
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1:05:53
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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. Hosted on Acast. See acast.com/privacy for more information.