Cocktail College VinePair

Neal Bodenheimer and his team at Cure in New Orleans have a simple philosophy: “Nothing’s sacred except maybe the Sazerac.” In this episode, we go deep on that drink’s history, and Neal explains how he and his team came up with their version of the beloved NOLA cocktail. Learn how to make Neal’s Sazerac below — and don’t forget to subscribe!
Neal Bodenheimer’s Sazerac
Ingredients

2 ounces rye, such as Sazerac 6 Year¼ ounce Demerara syrup (2:1 ratio of sugar and water, lightly cooked)3 dashes (or 21-23 drops) Peychaud's bittersHerbsaint Original 100 proof, in an atomizerLemon peel
Directions

Spray the inside (specifically) of a chilled double Old Fashioned glass with 4 atomizer sprays of Herbsaint.In a mixing glass, stir the rye, Demerara syrup, and Peychaud's bitters over ice until chilled.Carefully strain into the seasoned glass. From a distance of 3 to 4 inches, express the lemon peel on the outside (specifically) of the glass, then dab lightly on the glass to add further citrus oil.Roll up the lemon peel and place it on the side of the glass to garnish.

See acast.com/privacy for privacy and opt-out information.

Abigail Gullo, director of Bartender's Circle, is passionate about the Manhattan. Not only did she grow up on New York's most storied island, she first learned how to make the drink as a seven year old, and has been honing her technique ever since. Tune in to hear Abigail Gullo's perfected Manhattan recipe — also listed below — and don't forget to subscribe!

Abigail Gullo’s Manhattan
Ingredients
2 ounces rye whiskey1/2 ounce sweet vermouth1/2 ounce dry vermouth1 dash Angostura bitters1 dash orange bitters1 dash other bitters, such as bergamot (optional)1 lemon twist1 brandied cocktail cherry
Directions
Combine all wet ingredients in a mixing glass.Add ice and stir to chill.Strain into a chilled Manhattan glass (or Nic & Nora as an alternative).Lightly express lemon twist over the cocktail then discard.Garnish with cocktail cherry and serve.
See acast.com/privacy for privacy and opt-out information.

Tim speaks with Eric Alperin, co-owner of The Varnish in Los Angeles, to dissect one of the world’s most iconic cocktails: The Old Fashioned. Eric lends sage advice on everything from the importance of ice to bitters bottles and the size of sugar cubes. Tune in to learn how to make Eric Alperin's Old Fashioned — recipe also listed below — and don't forget to subscribe!

Eric Alperin’s Old Fashioned 
Ingredients
1 Domino Dot sugar cube3 dashes Angostura bitters (8-9 when dispensed from a Japanese bitters bottle)1 bar spoon club soda2 ounces bourbon, such as Elijah Craig1 orange twist
Directions
Place sugar cube in a 9-ounce chilled rocks glass.Soak with Angostura bitters and club soda. Muddle to combine.Add bourbon and stir three or four times to incorporate all ingredients.Add large, clear ice cube (ideally 2.5 x 1.75 x 1 inch). Stir seven or eight times to chill.Express orange twist over the cocktail and place between ice and glass as garnish.
See acast.com/privacy for privacy and opt-out information.

Introducing the latest podcast from VinePair. Each week, senior staff writer Tim McKirdy sits down with America's best bartenders to learn how to perfect classic cocktails beyond their recipes. Get ready to take your mixology game to the next level!
See acast.com/privacy for privacy and opt-out information.