Cocktail College VinePair

Laura Maddox, bar manager-owner at Austin's Small Victory, joins us today to dissect the Stinger. Dubbed "the king of after-dinner cocktails," Laura teaches us how to master this two-ingredient mix of Cognac and creme de menthe. Listen on, or read below, to learn Laura's Stinger recipe — and don't forget to like, review, and subscribe!

Laura Maddox's Stinger Recipe

Ingredients
1 ounce creme de menthe, such as Tempus Fugit or Giffard 2 ounces Cognac, such as Frapin, Dudognon, or Brandy Sainte Louise
Directions

Add all ingredients to a mixing glass with Clinebell ice. Stir until chilled. Strain into a chilled coupe glass. Garnish with a lemon twist.
📧Get in touch: cocktailcollege@vinepair.com 
 
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Jason Hedges, beverage director at Laurent Tourondel Hospitality, author of “The Seasonal Cocktail,” and founding partner at the beverage consulting firm, Bar IQ, joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to like, review, and subscribe!
Jason Hedges' Brooklyn Recipe
Ingredients
2 ounces rye, such as Michter's ¾ ounce dry vermouth, such as Dolin ¼ ounce Maraschino Liqueur ¼ ounce Bigallet China-ChinaGarnish: preserved cherry/orange twist
Directions

Add all ingredients to a mixing glass with ice.Stire until chilled.Strain into a chilled Nick & Nora (or Coupe) glass. Garnish and serve.
📧Get in touch: cocktailcollege@vinepair.com 
 
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VinePair: https://www.instagram.com/vinepair/ Jason: https://www.instagram.com/jason.hedges/ Tim: https://www.instagram.com/timmckirdy 



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Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to discover Vanessa's Banana Daiquiri recipe — and don't forget to like, review, and subscribe!

Vanessa Leon's Banana Daiquiri Recipe

Ingredients
¼ ounce Demerara syrup (2:1) ½ ounce Banane du Brésil banana liqueur 1 ounce fresh lime juice 1 ½ ounces Zacapa 23 Rum
Directions

Add all ingredients to a shaker with ice. Shake until chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel.
📧Get in touch: cocktailcollege@vinepair.com 
 
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VinePair: https://www.instagram.com/vinepair/ Vanessa: https://www.instagram.com/missvdleon/ Tim: https://www.instagram.com/timmckirdy 






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We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe!

Toby Cecchini’s Cosmopolitan Recipe 

Ingredients
1 ½ ounces Absolut Citron ¾ ounce Cointreau ¾ ounce fresh lime juice ¾ ounce Ocean Spray Cranberry Garnish: lemon twist
Directions

Combine all ingredients in a cocktail shaker with ice. Shake until cold and strain into a chilled Coupe glass. Garnish with lemon twist.
📧Get in touch: cocktailcollege@vinepair.com 
 
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VinePair: https://www.instagram.com/vinepair/Tim: https://www.instagram.com/timmckirdy 

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Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he’s here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!
Kimball House's Transatlantic Recipe
Ingredients
1 ½ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)1 ounce Strawberry Cocchi Americano**½ ounce Manzanilla Sherry1 tsp Faccia Brutto CenterbeGarnish: lemon twist (discard)
Directions

Add all ingredients to a mixing glass with ice.Strain into a chilled cocktail glass.Garnish with an express and discard lemon twist.
**Strawberry Cocchi Americano
Ingredients
400 grams strawberries (thinly sliced)1 bottle Cocchi Americano (750-milliliter)
Directions

Cook for 2 hours sous vide at 140ºF (60ºC)Rest overnight, refrigerated.Gently strain through cheesecloth and store in a fresh container or bottle.
📧Get in touch: cocktailcollege@vinepair.com 
 
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VinePair: https://www.instagram.com/vinepair/Miles: https://www.instagram.com/miles_macquarrie/Tim: https://www.instagram.com/timmckirdy 
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Ricardo Rodriguez, bar manager at Aberdeen, N.J.'s Lita and La Otra, visits Cocktail College today to shed light on the many numbered variants of the Daiquiri — most specifically, number four: El Floridita Daiquiri. We're ditching the shaker tins in favor of the blender for this one, and it's time to pull out that tall, straw-covered bottle of Luxardo Maraschino Liqueur, too. Listen on (or read below) to discover Ricardo's El Floridita Daiquiri recipe — and don't forget to like, review, and subscribe!
Ricardo Rodriguez's El Floridita Daiquiri Recipe
Ingredients
1 teaspoon white sugar Juice of ½ lime 5 drops Luxardo Maraschino Liqueur 2 ounces Cuban rum (or Brugal Extra Dry, Don Q, Bacardi Superior)
Directions

Add all ingredients to a blender.Fill serving glass (large 8 ½ ounce coupe) with crushed ice then add that to the blender with ingredients.Blend until fully incorporated and chilled, 8-12 seconds.Add to coupe glass and serve with a straw.
📧Get in touch: cocktailcollege@vinepair.com 
 
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VinePair: https://www.instagram.com/vinepair/Tim: https://www.instagram.com/timmckirdy 

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