126 episodes

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.
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Cocktail College VinePair

    • Arts
    • 4.7 • 203 Ratings

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.

    The Fog Cutter (Live from Sunken Harbor Club)

    The Fog Cutter (Live from Sunken Harbor Club)

    Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter… and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains three base spirits, and a sherry float for good measure). Get ready for Garret Richard on the Fog Cutter, Scarlet Fog, and advanced cocktail techniques; Carlos Perez on his very own Brain Fog riff; and St. John Frizell on that drink’s newly launched, eponymous mug — a Sunken Harbor Club first! 
     
    Garret Richard’s Fog Cutter Recipe 
     
    Ingredients 
    - 1 orange wheel 
    - 1 ounce Denizen White rum 
    - ¾ ounce brandy (Capurro Pisco) 
    - ¼ ounce Ford’s Gin 
    - ½ ounce fresh lemon juice 
    - 1 teaspoon Orgeat (Beachbum Berry’s Latitude 29) 
    - Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid) 
    - Almond extract 
    - Saline solution 
    - Float: ½ ounce Harvey’s Bristol Cream sherry 
     
    Directions 
    1. Muddle orange wheel in a Collins glass and set aside. 
    2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin. 
    3. Flash blend with ice. 
    4. Add to Collins glass with muddled orange. 
    5. Fill with crushed ice and top with sherry float. 
    6. Garnish with generous mint sprig, orchid, and serve with a straw. 
     
    (Note: We plan to update this recipe with more exact quantities for some of the ingredients — stay tuned!) 
     
    **Trader Vic’s Fog Cutter Recipe** 
     
    Ingredients 
    - 2 ounces Puerto Rican rum 
    - 1 ounce brandy 
    - ½ ounce gin 
    - 1 ounce orange juice 
    - 2 ounces lemon juice 
    - Float: sherry 
     
    Directions 
    1. Add all ingredients to a mixing glass with cracked ice. 
    2. Shake until well chilled. 
    3. Pour into a tall glass with ice. 
    4. Top with sherry float and serve with a straw. 
     
    (For Don the Beachcomber’s version, replace brandy with pisco.)

    Order Here: 
     
    Tropical Standard: Cocktail Techniques & Reinvented Recipes (SIGNED COPY) 
     
    Brain Fog Mug (Limited Edition) 
     

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    • 1 hr
    Techniques: Punches

    Techniques: Punches

    It's another historical deep dive today, as we cast our gaze hundreds of years into the past to explore punches, something the Oxford Companion to Spirits & Cocktails describes as "the foundational drink of modern mixology and the first mixed drink based on spirits to gain global popularity.” Helping us do so is Tural Hasanov, the director of Arts Club and Punch Room at the Tampa EDITION. Listen on to learn Tural's top tips on all things sour, sweet, strong, and weak — and don't forget to like, review, and subscribe!



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    • 1 hr 8 min
    The (Re)Espresso Martini

    The (Re)Espresso Martini

    In the two years since we first covered the Espresso Martini, precious little has changed on the drink’s popularity front. In fact, it’s probably more popular now than ever. On reflection, this should come as no surprise, and today we’re joined by Stephen Kurpinsky — Mr. Black’s long-time U.S. brand ambassador — to learn exactly why that’s the case. Listen on (or read below) to discover Stephen’s Espresso Martini recipe — and don’t forget to like, review and subscribe! 
     
    Stephen Kurpinsky’s Espresso Martini Recipe 
     
    Ingredients 
    - 1 ½ ounces Mr. Black Cold Brew coffee liqueur 
    - 1 ounce vodka 
    - 1 ounce fresh espresso or cold brew concentrate 
    - ¼ ounce rich simple syrup (2:1) 
     
    Directions 
    1. Add all ingredients to a cocktail shaker with ice. 
    2. Shake until chilled. 
    3. Strain into a chilled coupe glass. 
    4. Garnish with three coffee beans. 
     
     


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    • 1 hr 12 min
    The Vesper (re-run)

    The Vesper (re-run)

    We’re stepping into the time machine today and digging deep into the Cocktail College vaults, as we resurface our conversation on the Vesper. Little did we know it when we first recorded this episode, but the Vesper has been on something of a quiet tear in recent times, with bartenders building on the Martini trend and lending their interpretations of this version of the cocktail to their menus. Join us for that chat was Patrick Smith, the then manager of bar openings for, and now senior beverage manager of, Union Square Hospitality Group. Listen on (or read below) to discover Smith’s Vesper recipe — and don’t forget to subscribe! 
     
    Patrick Smith’s Vesper Recipe 
     
    Ingredients 
    - 2 ounces London Dry gin 
    - 1 ounce vodka 
    - 1 ounce of Tempus Fugit Kina L'Aéro d'Or 
     
    Directions 
    1. Combine all ingredients in a mixing glass with ice. 
    2. Stir until cold and strain into a chilled coupe glass. 
    3. Garnish with an expressed, manicured lemon twist. 
     
     


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    • 54 min
    The Tuxedo

    The Tuxedo

    The Tuxedo is a complex cocktail in many different ways, but primarily because it has a number of… well, numbered variations, the most well-known of which contains sherry, which is a whole different category of variations itself. Luckily enough for us, we’re joined by the wonderful tutor (and bartender!) Kat Foster, an EMP alum and bar manager of Brooklyn’s Margot. Listen on (or read below) to discover Kat’s Tuxedo recipe — and don’t forget to like, review and subscribe! 
     
    Kat Foster’s Tuxedo Recipe 
     
    Ingredients 
    - 1 ½ ounces Old Tom Gin, such as Hayman’s or Ransom 
    - 1 ½ ounces Manzanilla sherry, such as Lustau or Valdespino 
    - 2 dashes orange bitters 
    - 2 dashes absinthe 
    - Splash (⅛ ounce) Maraschino liqueur 
    - Garnish: lemon twist 
     
    Directions 
    1. Add ingredients to a mixing glass, fill with ice, and stir for 30-40 seconds until chilled. 
    2. Strain into a chilled Nick & Nora glass. 
    3. Garnish with lemon twist. 
     
     


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    • 1 hr 5 min
    The 20th Century Cocktail

    The 20th Century Cocktail

    Named after "the most famous train in the world," today's drink sees us head to London with significant stops in New York and Chicago, as we explore the 20th Century Cocktail. Joining us to do so is Meredith Barry, the co-owner and operator of Platypus and New Society in St. Louis. Listen on (or read below) to discover Meredith’s 20th Century Cocktail recipe, and don’t forget to like, review, and subscribe! 
     
    Meredith Barry’s 20th Century Cocktail Recipe 
     
    Ingredients 
    1 1/2 ounces gin, such as Hayman’s or Plymouth 3/4 ounce Cocchi Americano 3/4 ounce fresh lemon juice 1/4 ounce creme de cacao, such as Tempus Fugit 2 dashes (1 dropper) saline solution  
    Directions 
    Add all ingredients to a cocktail shaker with ice. Shake until well chilled. Double strain into a chilled coupe glass. Garnish with a lemon twist.   
     
     

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    • 53 min

Customer Reviews

4.7 out of 5
203 Ratings

203 Ratings

Travismohrman ,

Tasty

I love the deep dive on a single cocktail. My favorites tend to be the ones with female interviews. They seem to go bigger on the fundamentals than the guys, although I do say ‘bozo’ a whole lot now because of this podcast!

SkiBumNP ,

An hour about cocktail dilution- yes please

This in-depth and thoughtful podcast is just what I need. Getting lost in a deep dive with great personalities. Thanks Tim.

kirethims ,

Great Podcast

…but what happened to the transcribed version on Vinepair? I liked being able to go back and read up on some things and it’s easier in text than scrolling through the podcast.

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