Sunken Harbor Club

What began as a weekly pop-up inside the now-shuttered Fort Defiance slowly evolved into one of Brooklyn’s most imaginative cocktail destinations. The Sunken Harbor Club charted its own unlikely course—thanks in part to a shortage of decent drinks near the Downtown Brooklyn courthouses (yes, really), and the sudden availability of one of New York’s most visionary bartenders.Adam sits down with St. John Frizell, Ben Schneider, and Garret Richard to unpack the twists of fate, creative risks, and behind-the-scenes hustle that turned a temporary idea into one of the most exciting bars in New York and beyond.Follow us: https://www.instagram.com/buildoutpodcastSunken Harbor Club: https://www.instagram.com/sunkenharborclubnycGarret Richard: https://www.instagram.com/garretjrichardSt. John Frizell: https://www.instagram.com/stjohnfrizellBen Schneider: https://www.instagram.com/benisclovisVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Ask most drinks writers to name their favorite New York City bar, and chances are you’ll hear the same answer: The Long Island Bar. But the story of how Toby Cecchini and Joel Tompkins finally opened this now-iconic spot is far more complicated than its easygoing vibe suggests—complete with notes slipped under doors, late-night window peeking, and a perfectly timed chance encounter.Adam sits down with Toby and Joel to unpack how this beloved Brooklyn bar almost never happened, and what gives it its enduring magic.Follow us: https://www.instagram.com/buildoutpodcastLong Island Bar: https://www.instagram.com/longislandbarVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

In 2011, industry veterans Joshua Boissy and Krystof Zizka quietly opened Maison Premiere on a then-sleepy stretch of Bedford Avenue—far from the bustling hotspot it would later become. The bar didn’t stay quiet for long. Its immersive, transportive design and exceptional cocktails quickly drew crowds and set a new standard for New York hospitality. Adam sits down with Joshua to unpack the near-miss funding that almost kept the bar from opening, the rapid rise that followed, and where the Maison Premiere brand is headed next.Follow us: https://www.instagram.com/buildoutpodcastMaison Premiere: https://www.instagram.com/maisonpremiereVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

In 2013, two celebrated bartenders from Belfast arrived in New York with a single goal: to open the world’s best bar, proudly rooted in Irish heritage. Adam sits down with co-founder Jack McGarry to unpack how they made that vision a reality—and where this now-iconic brand is headed next.Follow us: https://www.instagram.com/buildoutpodcastThe Dead Rabbit: https://www.instagram.com/thedeadrabbitnyJack McGarry: https://www.instagram.com/jackmcgarry1VinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

They built one of Europe’s most celebrated bars. But when it came time to open in New York City, how did Moe Aljaff and Juliette Larrouy make sure the follow-up didn’t just live up to the original — it surpassed it?In this episode of the buildout they tell Adam their story.Follow us: https://www.instagram.com/buildoutpodcastschmuck.: https://www.instagram.com/schmuck.nyVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Introducing The Buildout — launching next week.Every great bar has a story. We’re going behind the scenes with the people who built them: the founders, dreamers, and industry legends shaping the world’s most inspiring drinking destinations. From Maison Premiere to The Dead Rabbit, Long Island Bar, Schmuck, and beyond — this is how the world’s best bars get built.Follow us @buildoutpodcastHosted by VinePair Co-Founder @adamteeterProduced and edited by @dolldoctor Hosted on Acast. See acast.com/privacy for more information.

After hundreds of cocktails, countless techniques, and one unforgettable journey through the art of mixology, Cocktail College is closing the tab. For our final session, we’re doing something a little different: Tim is stepping into the guest seat to share his personal Martini recipe and reflect on what makes the Martini such an iconic cocktail. If you’d like to follow Tim’s next chapter, you can find him on Instagram @timmckirdy. In the meantime, let’s enjoy one last Martini together!  Tim McKirdy's Martini Recipe  - 3 ½ ounces London Dry gin, such Tanqueray or Ford’s - ½ ounce Dolin dry vermouth - 2 dashes Regans’ orange bitters - Garnish: lemon twist  Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a frozen Coupe glass. 4. Express and discard lemon twist to garnish.  📧Get in touch: [email protected]  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/  Hosted on Acast. See acast.com/privacy for more information.

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it’s become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts!  Sother Teague's Gibson Recipe - 2 ½ ounces London Dry gin, such as Hayman's- ½ ounce Dolin dry vermouth- 1-2 bar spoons Rakkyo brine- Garnish: 3 pickled rakkyosDirections  1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a frozen Nick & Nora or Coupe glass.4. Garnish with 1-3 pickled and chilled rakkyos.  📧Get in touch: [email protected] 🎧 Related episodes: (7) The Gibson (54) Dirty Martini  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Sother: https://www.instagram.com/creativedrunk/- Amor y Amargo: https://www.instagram.com/amoryamargo/ Hosted on Acast. See acast.com/privacy for more information.

Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn’s Pitts and Agi’s Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net. Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts!  Ben Hopkins' Corpse Reviver No. 1 Recipe  - 4 dashes Regans' orange bitters - 1 ounce Method sweet vermouth - 1 ounce Distillerie La Monnerie Calvados - 1 ounce D'Ussé XO Cognac (or Hennessy VSOP) - Garnish: grapefruit twist  Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Double strain into a chilled Nick & Nora glass or brandy snifter. 4. Garnish with a grapefruit twist.  📧Get in touch: [email protected] 🎧 Related episodes: (48) Corpse Reviver No. 2  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ben: https://www.instagram.com/benhopkinsbenhopkins/ - Pitts: https://www.instagram.com/pitts_bk/ Hosted on Acast. See acast.com/privacy for more information.

Solubility sounds wonky, but it’s really the bartender’s key to moving flavor, color, texture, and aroma with purpose. In this Techniques episode, Eamon Rockey joins Cocktail College to turn it into a toolkit: choosing the right solvent (water, acid, alcohol, fat), when to use time/temperature/pressure (sous vide, vac machine, iSi whipper), and real-world cases (herbs, berry “consommé,” and chocolate) — plus how Rockey’s Botanical Liqueur embodies all of these ideas. Listen on to learn more — and don't forget to leave us a review wherever you get your podcasts!  📧Get in touch: [email protected] 🎧 Related episodes: (136) Techniques: Preservation  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Eamon: https://www.instagram.com/eamonrockey/ - Rockey's Liqueur: https://www.instagram.com/rockeysliqueur/ Hosted on Acast. See acast.com/privacy for more information.