The Cosmopolitan (re-run)

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: [email protected]   🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Small Victory Bar: https://www.instagram.com/smallvictorybar/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

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: [email protected]  🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Jason: https://www.instagram.com/jason.hedges/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to discover Vanessa's Banana Daiquiri recipe — and don't forget to like, review, and subscribe! Vanessa Leon's Banana Daiquiri Recipe Ingredients ¼ ounce Demerara syrup (2:1) ½ ounce Banane du Brésil banana liqueur 1 ounce fresh lime juice 1 ½ ounces Zacapa 23 Rum Directions Add all ingredients to a shaker with ice. Shake until chilled. Double strain into a chilled coupe glass. Garnish with a lime wheel. 📧Get in touch: [email protected]  🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Vanessa: https://www.instagram.com/missvdleon/ Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe! Toby Cecchini’s Cosmopolitan Recipe  Ingredients 1 ½ ounces Absolut Citron ¾ ounce Cointreau ¾ ounce fresh lime juice ¾ ounce Ocean Spray Cranberry Garnish: lemon twist Directions Combine all ingredients in a cocktail shaker with ice. Shake until cold and strain into a chilled Coupe glass. Garnish with lemon twist. 📧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.

Miles Macquarrie, beverage director and partner at Decatur, Georgia’s Kimball House joins Cocktail College for another Techniques episode, this time focusing on the art and science of preservation. Miles’ approach to cocktails is simple on paper, but it relies on years of practice, and hours and hours of prep time during the months of abundance for fresh and local produce. And he’s here today to explain how you can do the very same. Listen on to learn everything you need to know about preservation of fresh produce — and don't forget to like, review, and subscribe!Kimball House's Transatlantic Recipe Ingredients 1 ½ ounces London Dry Gin (such as: Plymouth, Greenhook American Dry, Murrell's Row Tulsi Gin)1 ounce Strawberry Cocchi Americano**½ ounce Manzanilla Sherry1 tsp Faccia Brutto CenterbeGarnish: lemon twist (discard)Directions Add all ingredients to a mixing glass with ice.Strain into a chilled cocktail glass.Garnish with an express and discard lemon twist.**Strawberry Cocchi AmericanoIngredients 400 grams strawberries (thinly sliced)1 bottle Cocchi Americano (750-milliliter)Directions Cook for 2 hours sous vide at 140ºF (60ºC)Rest overnight, refrigerated.Gently strain through cheesecloth and store in a fresh container or bottle.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Miles: https://www.instagram.com/miles_macquarrie/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Ricardo Rodriguez, bar manager at Aberdeen, N.J.'s Lita and La Otra, visits Cocktail College today to shed light on the many numbered variants of the Daiquiri — most specifically, number four: El Floridita Daiquiri. We're ditching the shaker tins in favor of the blender for this one, and it's time to pull out that tall, straw-covered bottle of Luxardo Maraschino Liqueur, too. Listen on (or read below) to discover Ricardo's El Floridita Daiquiri recipe — and don't forget to like, review, and subscribe!Ricardo Rodriguez's El Floridita Daiquiri Recipe Ingredients 1 teaspoon white sugar Juice of ½ lime 5 drops Luxardo Maraschino Liqueur 2 ounces Cuban rum (or Brugal Extra Dry, Don Q, Bacardi Superior) Directions Add all ingredients to a blender.Fill serving glass (large 8 ½ ounce coupe) with crushed ice then add that to the blender with ingredients.Blend until fully incorporated and chilled, 8-12 seconds.Add to coupe glass and serve with a straw. 📧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.

Kyle Davidson joins Cocktail College today to discuss the Art of Choke, a rule-breaking rum, lime, Chartreuse, and Cynar-based stirred drink he invented while working at Chicago's The Violet Room. Listen to discover how a "bartender's choice" order inspired the cocktail, how it evolved since then, and why he's taken it to every subsequent bar he worked at. Don't forget to like, review, and subscribe!The Art of Choke Recipe Ingredients ⅛ ounce lime juice⅛ ounce Demerara syrupfat ¼ ounce Green Chartreuse1 ounce white rum (neutral)fat 1 ounce Cynar2 dashes Angostura bittersMintDirections Add all ingredients to a mixing glass including 2 sprigs of mint.Muddle and steep for 30 seconds.Fill with ice and stir until chilled.Strain into a rocks glass with a large cube.Garnish with additional mint sprigs.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Kyle: https://kindredcocktails.com/users/sasquatchTim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Rachel Kling, Diageo Hospitality Partnership National Educator, joins Cocktail College today to explore the Old Pal, an often overlooked relative of the Negroni and Boulevardier. We dive deep into the cocktail's history, discuss its potential for riffs and modern classics, and learn about a very exciting modern interpretation of a very traditional rye. Listen on, or read below, to learn Rachel's Old Pal recipe — and don't forget to like, review, and subscribe!Rachel Kling's Old Pal Recipe Ingredients 1 ounce George Dickel x Leopold Bros. Collaboration Blend Rye¾ ounce Contratto Bianco Vermouth¾ ounce AperolGarnish: grapefruit twistDirections Add all ingredients to a mixing glass with ice.Stir until very chilled (at least 30 seconds).Strain into a chilled coupe glass.Garnish with a grapefruit twist.Old Pal Recipe (Classic) Ingredients 1 ounce rye whiskey1 ounce dry vermouth1 ounce CampariGarnish: lemon twistDirections Add all ingredients to a mixing glass with ice.Stir until chilled.Strain into a chilled coupe glass.Garnish with a lemon twist.📧Get in touch: [email protected]  🍸Follow us:VinePair: https://www.instagram.com/vinepair/Rachel: https://www.instagram.com/eastmeetsleft/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.

Austin Hennelly, bar manager at Los Angeles' Kato, joins us today for a masterclass on one of the four fundamental components of cocktails: sugar. If you're stuck in a simple syrup rut, you're absolutely missing out on a massive flavor opportunity, as Austin explains it, taking up valuable real estate with flavorless refined sugar and risking over-dilution with the ingredient's water component. What should you do instead? The answer is also simple: click play and listen to Austin's invaluable advice — and, hey, don't forget to like, review, and subscribe! 📧Get in touch: [email protected]  🍸Follow us: VinePair: https://www.instagram.com/vinepair/ Austin: https://www.instagram.com/afhennelly/ Tim: https://www.instagram.com/timmckirdy/   Hosted on Acast. See acast.com/privacy for more information.

Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a historical is a given in today's episode. Listen on, or read below, to learn Marshall's Daisy recipe — and don't forget to like, review, and subscribe!Marshall Minaya's Daisy Recipe Ingredients 2 ounces Moonbird Gin / Holland-style gin¾ ounce fresh lemon juice2 teaspoons Maraschino liqueur2 teaspoons simple syrupSeltzer waterDirections Add all ingredients to a shaking tin with ice.Shake until chilled.Strain into a chilled large cocktail glass.Top with a splash of seltzer.📧Get in touch: [email protected] 🍋Reddit thread: https://www.reddit.com/r/bartenders/comments/158ond3/in_what_world_does_soda_water_belong_in_a/ 🍸Follow us:VinePair: https://www.instagram.com/vinepair/Marshall: https://www.instagram.com/marshallvincent/Tim: https://www.instagram.com/timmckirdy  Hosted on Acast. See acast.com/privacy for more information.