Cocktail College

• The Revolver

  A bold, minimalist blend of bourbon, coffee liqueur, and orange bitters, The Revolver looks like a Manhattan, leans like an Old Fashioned, and tastes like neither. Created by Jon Santer in the early 2000's, it proved to be a slow burn at first but it's since gone on to become a heavyweight among modern classics, featured on menus around the world. Listen on to hear how it all unfolded from Jon Santer himself, including how a debate with jazz musicians would inspire the Revolver's name; how an act of resistance against the local cocktail movement of the time would influence its composition; and how a flaming orange coin tied everything together. Oh, and don't forget to like, subscribe, and leave us a review wherever you get your podcasts! Jon Santer's Revolver Recipe - 2 ounces Bulleit bourbon or rye - ½ ounce Tia Maria coffee liqueur - 4 dashes "Feegan's" orange bitters (2:1 blend of Regan's to Fee Brothers) - Garnish: Orange coin Directions 1. Add all ingredients to a mixing glass with ice and stir until well chilled. 2. Strain into a chilled Nick & Nora glass pulled straight from the freezer. 3. Flame an orange coin over the top using a match then discard. 📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jon: https://www.instagram.com/mixfit4/ - Liq Pro: https://www.instagram.com/liq_pro/ Hosted on Acast. See acast.com/privacy for more information.

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• The Aperol Spritz

  Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it’s not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we’re joined by Brynn Smith of LA’s Bar Next Door. Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe! Brynn Smith's Aperol Spritz Recipe - 1 ½ ounces Aperol - 3 ounces Prosecco - 1 ½ ounces club soda - Garnish: orange slice Directions 1. Build cocktail in a stemmed glass over Kold Draft ice. 2. Stir lightly with a straw or spoon. 3. Garnish with orange slice. 📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Brynn: https://www.instagram.com/bartendingpretty/ - Bar Next Door: https://www.instagram.com/barnextdoor_/ Hosted on Acast. See acast.com/privacy for more information.

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• Chilean Pisco Masterclass

  Today we’re coming at you with another live episode, recorded in front of an intimate crowd of bartenders and producers, for a deep-dive into a very special category: Chilean Pisco. Joining us is Jopus Grevelink of the José Andrés Group, who arrived armed with a custom cocktail recipe designed to kick off your very own Chilean Pisco journey. Listen on (or read below) for Jopus' recipe — and don't forget to like, review, and subscribe!Jopus Grevelink's Carminacha Recipe - 1 ¼ ounces Chilean Pisco- ¼ ounce Empirical Cilantro- ¾ ounce pineapple/apple gum syrup- ½ ounce fresh lemon juice- ½ ounce Sudachi juice- Garnish: Micro Dianthus FlowerDirections 1. Add all ingredients to a cocktail shaker with ice.2. Shake until well chilled.3. Strain (double strain optional) over a large rock in a chilled Old Fashioned glass.4. Garnish with micro Dianthus flower.📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Jopus: https://www.instagram.com/jopuss/- Nubeluz: https://www.instagram.com/nubeluzbyjose/ Hosted on Acast. See acast.com/privacy for more information.

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• The Gin Basil Smash

  The Gin Basil Smash is an herbaceous, bright green game-changer, created by Hamburg’s Joerg Meyer in 2008. Equal parts photogenic and palate-pleasing, it’s one of those rare drinks that genuinely deserves the title "modern classic". Joining us today is Joerg Meyer himself, diving into the full origin story, teaching us how to perfect his drink, and how to adapt it for different gins. Listen on (or read below) for Joerg's Gin Basil Smash recipe — and don't forget to like, review, and subscribe! Joerg Meyer's Gin Basil Smash Recipe - 60 milliliters gin, such as Rutte Dutch Dry Gin - 30 milliliters fresh lemon juice - 20 milliliters Monin cane sugar liquid - 10 - 15 grams sweet basil (including stems and leaves) - Garnish: basil leaves/tops Directions 1. Add basil to a cocktail shaker and muddle well. 2. Add liquid ingredients and ice. 3. Shake until well chilled. 4. Double strain using a cocktail shaker into a tumbler glass with ice. 5. Garnish with fresh basil. 📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Joerg: https://www.instagram.com/jrgmyr/ - Le Lion: https://www.instagram.com/barlelion/ Hosted on Acast. See acast.com/privacy for more information.

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• The Golden Glove

  Built on a backbone of Jamaican rum, lime juice, Cointreau, and sugar, the Golden Glove first appeared on the menu at Havana’s El Floridita, crafted by none other than Constante Ribalaigua Vert, the bar’s legendary owner and blender-in-chief. Bringing it into the 21st Century for us today — albeit with a heavy dose of historical influence — is Pepper Stashek of New York’s dedicated Daiquiri destination, Bar Kabawa. Listen on (or read below) to discover Pepper's Golden Glove recipe — and don't forget to leave us a review wherever you get your podcasts! Pepper Stashek's Golden Glove Recipe - 2 ounces aged Jamaican rum, such as Appleton Signature - 1 teaspoon Cointreau - 1 tablespoon granulated white sugar - ¾ ounce fresh lime juice (Key lime/Persian lime blend) - ⅛ teaspoon Xanthan gum - 142 grams pebble ice - Garnish: orange twist Directions 1. Add all ingredients to a blender (including ice). 2. Blend until smooth. 3. Pour into a 10 ounce chilled coupe glass and garnish with a large orange twist. 📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Pepper: https://www.instagram.com/pepperkathryn/ - Bar Kabawa: https://www.instagram.com/barkabawa/ Hosted on Acast. See acast.com/privacy for more information.

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