Cocktail College VinePair

A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe! 
 
Sother Teague’s Sazerac Recipe 
 
Ingredients 
 
- Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup 
- 2 dashes Peychaud’s bitters 
- 1 dash Angostura bitters 
- 2 ounces 100-proof rye whiskey, such as Rittenhouse 
- Garnish: lemon twist, absinthe 
 
Directions 
 
1. Add all ingredients to a mixing glass. 
2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted. 
3. Pull a heavy rocks glass from the freezer. 
4. Spray one pump of water and then two pumps of absinthe from atomizers. 
5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel. 
 
 
📧 Get in touch: cocktailcollege@vinepair.com 
 
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Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.’s Press Club stop by the studio to give us a master class on mixing wine in cocktails. 
Will Patton’s “Obstacle 1” Recipe 
 
Ingredients
1 ounce Green Chartreuse 1 ounce Kabinett Riesling ½ ounce fresh lime juice ¼ ounce simple syrup Garnish: tarragon sprig
Directions
Add all ingredients to a cocktail shaker with ice.After a quick whip shake, strain into a chilled rocks glass over ice.Garnish with tarragon sprig.
Devin Kennedy’s “Untitled” Recipe
Ingredients
2 ounces California rosé1 ounce Matchbook Distilling Day Trip Strawberry Amaro¼ ounce Antica Primo½ ounce fresh lemon juice¼ ounce simple syrupClub soda
Directions
Build all ingredients in a highball glass, starting with the club soda.Fill with Kold Draft ice.
📧Get in touch: cocktailcollege@vinepair.com 
 
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Julie Reiner, partner of New York’s Clover Club, Leyenda, and Milady’s, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe!

Julie Reiner's Queen's Park Swizzle Recipe

Ingredients
10 mint leaves ½ ounce Demerara syrup (2:1) ¾ ounce lime juice 2 ounces aged rum 4 dashes Angostura bitters Garnish: mint bouquet
Directions

Add mint to a chilled Hurricane glass and top with liquid ingredients. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass. Once fully chilled, top with more pellet ice. Garnish with mint bouquet.
📧Get in touch: cocktailcollege@vinepair.com 
 
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How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this tried-and-tested classic. Listen on, or read below, to learn Tristan's Improved Whiskey Cocktail recipe — and don't forget to like, review, and subscribe!

Tristan Brunel's Improved Whiskey Cocktail Recipe

Ingredients
1 barspoon gum syrup 1 (small) barspoon Luxardo Maraschino liqueur 3-4 dashes absinthe 3 small dashes Angostura bitters 2 ¼ ounces rye whiskey, such as Rittenhouse
Directions

Add all ingredients to a mixing glass with ice. Stir until chilled. Strain into a chilled Old Fashioned glass over ice. Express a lemon twist and drop it into the drink.
📧Get in touch: cocktailcollege@vinepair.com 
 
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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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