61 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
    • 4.6 • 126 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 American Trilogy

    The American Trilogy

    On this Thanksgiving Thursday, we show appreciation for the American Trilogy, a distinctly American riff on the Old Fashioned. We’re joined by returning friend of the show Richie Boccato, the drink’s co-creator and owner of New York’s Dutch Kills bar and Hundredweight Ice company. Listen on to learn the story behind the American Trilogy and to learn Boccato’s recipe —  and don’t forget to like, review, and subscribe! 
     
    Richie Boccato’s American Triology Recipe 
     
    Ingredients 
     
    - 1 ounce applejack, such as Laird’s Bottled in Bond 
    - 1 ounce rye whiskey, such as Michter’s 
    - 1 cube Demerara sugar 
    - 2 dashes orange bitters (1:1 mix of Fee Brothers and Regans’) 
    - 1 splash soda water 
     
    Directions 
     
    1. Add sugar cube to a chilled Old Fashioned glass and saturate with bitters and a splash of soda water. 
    2. Crush cube using a muddler and work to form a rough paste. 
    3. Add applejack, rye, and a large, single cube of ice. Stir gently, 15 times to incorporate the sugar paste.  
    4. Garnish with an orange twist. 
     

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    • 1 hr 7 min
    The Tipperary

    The Tipperary

    Cocktail College takes a trip to Ireland this week as we’re joined by Jack McGarry, owner of the Dead Rabbit. He’s here to discuss a rare Irish whiskey classic cocktail, the Tipperary, and to dive into the history of the category in general. Tune in to learn more. Listen on to discover McGarry’s Tipperary recipe —  and don’t forget to like, review, and subscribe! 
     
    Jack McGarry’s Tipperary Recipe 
     
    Ingredients 
     
    - 1 ½ ounces Irish whiskey 
    - 1 ½ ounces sweet vermouth 
    - ½ ounce green chartreuse 
    - 2 dashes absinthe 
    - 2 dashes Angostura bitters 
     
    Directions 
     
    1. Add two dashes of Angostura bitters, two dashes of absinthe, green chartreuse, sweet vermouth, and Irish whiskey into a mixing glass with ice. 
    2. Stir until chilled. 
    3. Strain into a chilled Nick & Nora glass. 
    4. Garnish with a lemon twist. 


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    • 1 hr 19 min
    The Hurricane

    The Hurricane

    Hold the neutral grain alcohol and powder mix, today we’re exploring how to properly make The Hurricane. Teaching us how to do so is New Orleans native and returning friend of the show, Neal Bodenheimer. Listen on to discover Bodenheimer’s Hurricane recipe — and don’t forget to like, review, and subscribe! 
     
    Kirk Estopinal’s Hurricane Recipe (as told by Neal Bodenheimer)
     
    Ingredients 
     
    - 1 ½ ounces white rum, such as Don Q 
    - ½ ounce aged rum, such as Appleton 12 
    - ¾ ounce fassinola (or homemade Hurricane syrup) 
    - ¾ fresh lime juice 
     
    Directions 
     
    1. Add all ingredients to a shaker with ice. 
    2. Shake until well chilled. 
    3. Strain into a chilled Hurricane glass filled with crushed ice. 
    4. Garnish with a cocktail umbrella. 
     

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    • 1 hr 19 min
    The Harvard

    The Harvard

    Don’t call it a Cognac Manhattan: On today’s episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who’s also the founder of San Francisco’s Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler’s Harvard recipe —  and don’t forget to like, review, and subscribe! 
     
    Thad Vogler’s Harvard Recipe 
     
    Ingredients 
     
    - 1 ½ ounces Cognac, such as Cognac Dudognon
    - 1 ½ ounces Italian sweet vermouth, such as Bordiga Rosso
    - 1 barspoon Maraschino liqueur
    - 1 barspoon gum syrup
    - 3 dashes aromatic bitters, such as Angostura
     
    Directions 
     
    1. Add all ingredients to a mixing glass with ice. 
    2. Stir until well chilled. 
    3. Strain into a chilled coupe glass and garnish with an orange twist. 
     


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    • 1 hr 10 min
    The Champs Élysées

    The Champs Élysées

    We’re heading to the 8th Arrondissment for today’s cocktail, The Champs Élysées, and we’re exploring it with Wilmer Nolasco, head bartender at Leroy’s in Greenpoint, Brooklyn. More than just another use for that bottle of green Chartreuse, this is a bold yet refreshing four-ingredient shaken classic. Listen on to discover Nolasco’s Champs Élysées recipe —  and don’t forget to like, review, and subscribe! 
     
    Wilmer Nolasco’s Champs Élysées Recipe 
     
    Ingredients 
     
    - 1 ½ ounces Cognac, such as Cognac Park VS 
    - ½ ounce green Chartreuse 
    - ½ ounce fresh lemon juice 
    - ⅓ ounce rich demerara simple syrup (2:1) 
    - 2 dashes Angostura bitters 
     
    Directions 
     
    1. Combine all ingredients in a cocktail shaker with ice. 
    2. Shake until well chilled. 
    3. Double strain into a chilled Nick & Nora glass. 
     

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    • 1 hr
    The Dark 'N' Stormy

    The Dark 'N' Stormy

    We're taking a field trip today at Cocktail College, as we head to the beach to discuss the Dark 'N' Stormy with the pirate himself, Brian Miller. The key to perfecting this drink? Put aside that can of ginger beer (unless it's Old Jamaica) and pull out the juice extractor. Want to learn more? Listen on to discover Miller's Dark 'N' Stormy recipe — and don’t forget to like, review, and subscribe! 
    Brian Miller’s Rum & Ginger Highball (Inspired by the Classic Dark 'N' Stormy)
    Ingredients
     
    2 ounces Gosling's rum (or 1 ounce Appleton 12 and 1 ounce El Dorado 15)3/4 ounce lime juice1 ounce ginger syrup1/4 ounce Cruzan Black Strap rum 1/4 ounce Hamilton 151 Overproof rum1 dash of Angostura bitters1 ounce club soda
    Directions 

    Combine rum, lime juice, ginger syrup, blackstrap molasses, Hamilton 151, and bitters in a cocktail shaker with ice.Shake until chilled.Strain into a chilled highball glass with ice.Top with club soda.Optional: garnish with a dehydrated lime wheel and candied ginger.
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    • 54 min

Customer Reviews

4.6 out of 5
126 Ratings

126 Ratings

Austin Schwerdt ,

Incredibly provocative and educational

First of all, Tim does an incredible job driving conversation and interviewing all of the guests. I love the diversity of bartenders interviewed. There is something special about listening to people dive into topics deeply rooted in their identity. So many aspects of crafting drinks go overlooked in chains, home bars, dive bars, etc. that the guests(and Tim, presumably) are so meticulous about from freshness of the ingredients, to dilution, ice size/shape, to sustainability. I love hearing how important these details are in drinks. I am a home bartender and people have been telling me my drinks are some of the best they have ever drank thanks to this podcast. There is so much history, brands, techniques, and new drinks I want to continue to try and learn about. Thanks for an incredible podcast!

Mg427 ,

Love gin, love martinis, love Tim!

Great info and pace. Just wish the audio was more balanced so 4.9 stars. Love the detail about drinks and the industry as an aspiring home bartender.

remy+gus ,

Best podcast ever

Tim is the best interviewer. Love that they aren’t afraid to get nerdy on cocktails. My favorite podcast from a guy that listens to more than ten podcasts every week.

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