Part 1: Mezcal’s Untold Past, Soaring Present, and Fragile Future

In the first installment of our three-part mezcal documentary, we head deep into Oaxaca’s rugged Sierra Sur to trace the roots of this singular spirit. Alongside Los Angeles restaurateur Ivan Vazquez, we visit traditional palenques and meet the maestro mezcaleros working with wild agave, ancestral tools, and techniques at risk of disappearing. This is the story of mezcal before the boom — a spirit once made in secret, passed down through generations, and shaped by place, labor, and fire. 📧Get in touch: [email protected]  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ivan: https://www.instagram.com/ivan_vasquez_/ - Madre: https://www.instagram.com/madre_losangeles/ Hosted on Acast. See acast.com/privacy for more information.

Coming July 17, we're sharing a special, three-part miniseries on the Cocktail College feed: Mezcal’s Untold Past, Soaring Present, and Fragile Future. Together with LA-based restaurateur, Ivan Vazquez, we traveled down to Oaxaca, Mexico to meet with with several maestro mezcaleros, and to better understand what mezcal is all about. These small-scale, traditional producers represent generations of experience and keep mezcal's beating cultural heart alive. They showed us some time-tested techniques that give mezcal its signature character, told us of ancestral practices that are slowly being lost, and shared stories of a time — more recent than you would think — when mezcal production was demonized, criminalized, and even driven underground. Hosted on Acast. See acast.com/privacy for more information.

With some very exciting mezcal programming coming up here soon on Cocktail College, today we're re-sharing an episode we recorded about an important modern classic with one of the early pioneers of mezcal cocktails: Phil Ward. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the Last Word and the topic of today’s show. Listen on to learn Ward’s Division Bell recipe — and don’t forget to like, review, and subscribe!  Phil Ward’s Division Bell Recipe  Ingredients  - 1 ½ ounces mezcal, such as Del Maguey Vida - ¾ ounce Aperol - ½ ounce Luxardo Maraschino liqueur - ¾ ounce fresh lime juice - Garnish: grapefruit twist  Directions  1. Add all ingredients to a shaker with ice. 2. Shake until chilled. 3. Strain into a chilled coupe glass and garnish with a grapefruit twist (express and discard).  📧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.

A bold, minimalist blend of bourbon, coffee liqueur, and orange bitters, The Revolver looks like a Manhattan, leans like an Old Fashioned, and tastes like neither. Created by Jon Santer in the early 2000's, it proved to be a slow burn at first but it's since gone on to become a heavyweight among modern classics, featured on menus around the world. Listen on to hear how it all unfolded from Jon Santer himself, including how a debate with jazz musicians would inspire the Revolver's name; how an act of resistance against the local cocktail movement of the time would influence its composition; and how a flaming orange coin tied everything together. Oh, and don't forget to like, subscribe, and leave us a review wherever you get your podcasts!  Jon Santer's Revolver Recipe  - 2 ounces Bulleit bourbon or rye - ½ ounce Tia Maria coffee liqueur - 4 dashes "Feegan's" orange bitters (2:1 blend of Regan's to Fee Brothers) - Garnish: Orange coin  Directions  1. Add all ingredients to a mixing glass with ice and stir until well chilled. 2. Strain into a chilled Nick & Nora glass pulled straight from the freezer. 3. Flame an orange coin over the top using a match then discard.  📧Get in touch: [email protected]  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Jon: https://www.instagram.com/mixfit4/ - Liq Pro: https://www.instagram.com/liq_pro/ Hosted on Acast. See acast.com/privacy for more information.

Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it’s not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we’re joined by Brynn Smith of LA’s Bar Next Door.  Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe! Brynn Smith's Aperol Spritz Recipe - 1 ½ ounces Aperol - 3 ounces Prosecco - 1 ½ ounces club soda - Garnish: orange slice Directions  1. Build cocktail in a stemmed glass over Kold Draft ice. 2. Stir lightly with a straw or spoon. 3. Garnish with orange slice. 📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Brynn: https://www.instagram.com/bartendingpretty/ - Bar Next Door: https://www.instagram.com/barnextdoor_/ Hosted on Acast. See acast.com/privacy for more information.

Today we’re coming at you with another live episode, recorded in front of an intimate crowd of bartenders and producers, for a deep-dive into a very special category: Chilean Pisco. Joining us is Jopus Grevelink of the José Andrés Group, who arrived armed with a custom cocktail recipe designed to kick off your very own Chilean Pisco journey. Listen on (or read below) for Jopus' recipe — and don't forget to like, review, and subscribe!Jopus Grevelink's Carminacha Recipe - 1 ¼ ounces Chilean Pisco- ¼ ounce Empirical Cilantro- ¾ ounce pineapple/apple gum syrup- ½ ounce fresh lemon juice- ½ ounce Sudachi juice- Garnish: Micro Dianthus FlowerDirections 1. Add all ingredients to a cocktail shaker with ice.2. Shake until well chilled.3. Strain (double strain optional) over a large rock in a chilled Old Fashioned glass.4. Garnish with micro Dianthus flower.📧Get in touch: [email protected] 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Jopus: https://www.instagram.com/jopuss/- Nubeluz: https://www.instagram.com/nubeluzbyjose/ Hosted on Acast. See acast.com/privacy for more information.

The Gin Basil Smash is an herbaceous, bright green game-changer, created by Hamburg’s Joerg Meyer in 2008. Equal parts photogenic and palate-pleasing, it’s one of those rare drinks that genuinely deserves the title "modern classic". Joining us today is Joerg Meyer himself, diving into the full origin story, teaching us how to perfect his drink, and how to adapt it for different gins. Listen on (or read below) for Joerg's Gin Basil Smash recipe — and don't forget to like, review, and subscribe! Joerg Meyer's Gin Basil Smash Recipe - 60 milliliters gin, such as Rutte Dutch Dry Gin - 30 milliliters fresh lemon juice - 20 milliliters Monin cane sugar liquid - 10 - 15 grams sweet basil (including stems and leaves) - Garnish: basil leaves/tops Directions  1. Add basil to a cocktail shaker and muddle well. 2. Add liquid ingredients and ice. 3. Shake until well chilled. 4. Double strain using a cocktail shaker into a tumbler glass with ice. 5. Garnish with fresh basil. 📧Get in touch: [email protected]  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Joerg: https://www.instagram.com/jrgmyr/ - Le Lion: https://www.instagram.com/barlelion/ Hosted on Acast. See acast.com/privacy for more information.

Built on a backbone of Jamaican rum, lime juice, Cointreau, and sugar, the Golden Glove first appeared on the menu at Havana’s El Floridita, crafted by none other than Constante Ribalaigua Vert, the bar’s legendary owner and blender-in-chief. Bringing it into the 21st Century for us today — albeit with a heavy dose of historical influence — is Pepper Stashek of New York’s dedicated Daiquiri destination, Bar Kabawa. Listen on (or read below) to discover Pepper's Golden Glove recipe — and don't forget to leave us a review wherever you get your podcasts! Pepper Stashek's Golden Glove Recipe - 2 ounces aged Jamaican rum, such as Appleton Signature - 1 teaspoon Cointreau - 1 tablespoon granulated white sugar - ¾ ounce fresh lime juice (Key lime/Persian lime blend) - ⅛ teaspoon Xanthan gum - 142 grams pebble ice - Garnish: orange twist Directions  1. Add all ingredients to a blender (including ice). 2. Blend until smooth. 3. Pour into a 10 ounce chilled coupe glass and garnish with a large orange twist. 📧Get in touch: [email protected]  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Pepper: https://www.instagram.com/pepperkathryn/ - Bar Kabawa: https://www.instagram.com/barkabawa/ Hosted on Acast. See acast.com/privacy for more information.

Today we're going to explore a drink whose origins are only loosely Mexican — and which, even in today’s landscape of endless Martini riffs, doesn’t quite qualify as one. Naturally, that drink is called: The Mexican Martini. Joining us to do so is Mario Martinez, Dallas-based head mixologist for Travis Street Hospitality. Listen on (or read below) to discover Mario's Mexican Martini recipe — and don't forget to leave us a review wherever you get your podcasts! Mario Martinez's Mexican Martini Recipe - ¼ ounce agave nectar - ¼ ounce fresh lime juice - ¼ ounce orange juice - ½ ounce olive brine - ½ ounce orange liqueur, such as Jalisco 1562 - 1 ½ ounces reposado tequila, such as Tequila Ocho - 1 dash Firewater tincture (sous vide blend of peppers and Everclear, strained) Directions  1. Add all ingredients to a shaker with ice. 2. Shake until chilled and strain into a chilled Coupe glass with a Tajín rim. 3. Garnish with three olives. 📧Get in touch: [email protected]  🍸Follow us: - VinePair: https://www.instagram.com/vinepair/- Tim: https://www.instagram.com/timmckirdy/ - Travis Street Hospitality: https://www.instagram.com/travisstreethospitality/ Hosted on Acast. See acast.com/privacy for more information.

The Pepto-hued Pink Squirrel might sound like something dreamed up for a milkshake menu, but it actually has a solid history. And while its name hints at a novelty act, this is part of a deeper tradition — a sweet, creamy, post-war style of cocktail that’s rich in both texture and nostalgia. But how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) taste good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To help us crack that nut, we’re joined by Liz Hitchcock, bar manager at Lullaby in NYC and mentor to many at Camp Runamok. Listen on (or read below) to discover Liz's Pink Squirrel recipe — and don't forget to leave us a review wherever you get your podcasts! Liz Hitchcocks's Pink Squirrel Recipe - 1 ounce White Crème de Cacao (Tempus Fugit) - 1 ounce Crème de Noyaux (Tempus Fugit) - 1 ounce heavy whipping cream Directions  1. Add all ingredients to a shaker. 2. Whip shake with crushed ice and dirty dump into a chilled, footed rocks glass. 3. Top with more crushed ice and garnish with grated nutmeg and a straw. 📧Get in touch: [email protected] 🥤Girl Cola: https://vinepair.com/articles/lullaby-girl-cola-carbonated-cocktail-innovation/ 🍸Follow us: - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Liz: https://www.instagram.com/elizhitchcock/ - Lullaby: https://www.instagram.com/lullabynyc/ Hosted on Acast. See acast.com/privacy for more information.