Cocktail College – Détails, épisodes et analyse

Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don’t forget to leave a rating, review, and subscribe! 

Manolito's Swampwater Recipe 

Ingredients 

- 15 ounces pebble ice

- 1 tablespoon granulated sugar

- 3 ounces Green Chartreuse

- 1 ½ ounces fresh pineapple juice

- 1 ounce fresh lime juice

- 1 basil leaf

Directions 

1. Add ice, sugar, pineapple, and lime to a Hamilton blender.

2. Blend until incorporated.

3. Add basil leaf and slowly pour in Chartreuse while still blending.

4. Pour into a 15-ounce Swampwater mug or Hurricane glass when fully incorporated.

5. Garnish with a pineapple frond and mint sprig.

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- Manolito: https://www.instagram.com/manolitonola/

- Tim: https://www.instagram.com/timmckirdy 

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Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked and Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don’t forget to leave a rating, review, and subscribe! 

Joaquín Simó's Naked and Famous Recipe 

Ingredients 

- ¾ ounce Aperol

- ¾ ounce Yellow Chartreuse

- ¾ ounce Del Maguey Chichicapa Mezcal

- ¾ ounce fresh lime juice

Directions 

1. Add all ingredients to a shaker tin with ice.

2. Shake until chilled.

3. Strain into a chilled coupe glass.

📧Get in touch: [email protected] 

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- VinePair: https://www.instagram.com/vinepair/

- Joaquín: https://www.instagram.com/simojoaquin/

- Tim: https://www.instagram.com/timmckirdy 

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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-China
• Garnish: preserved cherry/orange twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stire until chilled.
3. Strain into a chilled Nick & Nora (or Coupe) glass.
4. Garnish and serve.

📧Get in touch: [email protected] 

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• VinePair: https://www.instagram.com/vinepair/
• Jason: https://www.instagram.com/jason.hedges/
• Tim: https://www.instagram.com/timmckirdy 

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Josue Gonzalez joins us for today's episode to discuss El Diablo, a classic tequila highball that sees the spirit mixed with lime, crème de cassis, and either ginger ale or ginger beer. Josue has more than a decade of experience in the industry, during which time he’s built up a clear passion for hospitality. These days, you’ll find him as a partner at Unfiltered Hospitality and occasionally working behind The Sylvester Bar, in Miami. Listen on (or read below) to discover Josue's El Diablo recipe — and don’t forget to like, review, and subscribe!

Bonus: VinePair has partnered with Remy Martin to host the annual Remy Martin Bartender Talent Academy Cocktail Competition. Submit your own riff on the classic cocktail, the Sidecar, by Friday, Sep 30, to win a trip to France on top of cash prizes. Head to vinepair.com/remy-martin-bta-cocktail-competition-2022 to get all the details and submit your entry. 

Josue Gonzalez’s El Diablo Recipe

Ingredients

• ¾ ounce fresh lime juice
• 1 ¼ ounce blanco tequila
• ½ ounce crème de cassis
• 3 ounces ginger beer
• Garnish: lime wheel, candied ginger, and a Filthy cherry to garnish

Directions

1. Combine lime juice, crème de cassis, and tequila in a cocktail shaker with two ice cubes. (optional: substitute creme de cassis with strawberry syrup for a sweeter flavor)
2. Shake until cold and strain into a highball glass.
3. Top up with ginger beer and crushed ice.
4. Garnish with a lime wheel, candied ginger, and skewered Filthy cherry.

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In this week's episode of Cocktail College, Tim explores the Whiskey Highball with Iain Griffiths from New York's Hidden Leaf, Midnight Cafe, and Midnight Theatre. In its simplest form, this drink can be something as basic as a splash of Scotch, some fizzy water, and a few cubes of ice. Or, if you’re taking it to extreme levels, the Whiskey Highball can present a study in such topics as temperature, pouring skills, carbonation, and nucleation points. Listen on to discover Iain’s Whiskey Highball techniques — and don’t forget to like, review, and subscribe!

Iain Griffiths' Whiskey Highball Recipe

Ingredients

1. 2 ounces whiskey
2. Club soda, such as Fever-Tree, to top
3. Spear Ice

Directions

1. In a chilled highball glass, add whiskey, then ice, and then club soda.
2. Garnish with a lemon twist.

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Harrison Snow from New York’s Lullaby joins us today to explore the evocatively named, historic hangover remedy, the Corpse Reviver No. 2 . We discuss the perfect proportions for this classically equal parts concoction and learn the different takeaways from sampling this cocktail with over 100 different gins. Listen on to discover Snow’s Corpse Reviver No. 2 recipe —  and don’t forget to like, review, and subscribe! 

Harrison Snow’s Corpse Reviver No. 2 Recipe 

- ¾ ounce fresh lemon juice 

- ⅜ ounce Tempus Fugit Kina L’Aero d’Or 

- ⅜ ounce Cocchi Americano 

- ⅜ ounce Cointreau 

- ¾ ounce London Dry Gin, such as Tanqueray 

- 3 drops saline solution (4 parts water / 1 part salt) 

- 2 dashes Absinthe, such as Vieux Pontarlier 

Directions 

1. Add all ingredients to a cocktail shaker with ice and shake until cold. 

2. Strain into chilled Nick & Nora glass. 

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We have Harrison Ginsberg from New York’s Crown Shy on the show today, leading us on a sweet exploration of the Lemon Drop. Over the course of the episode, we explore the wild world of shots, bars that opt for plants because they can’t afford furniture, and the nuances of vodka — they exist! Listen on to discover Ginsberg’s Lemon Drop recipe — and don’t forget to like, review, and subscribe! 

Harrison Ginsberg’s Lemon Drop Recipe 

- 1 ounce fresh lemon juice 

- ¼ ounce simple syrup (2:1) 

- ¾ ounce Cointreau 

- 2 ounces vodka 

Directions 

1. Prep a Martini glass with a sugared rim and place in the freezer. 

2. Add all ingredients to a cocktail shaker with ice and shake until cold. 

3. Strain into chilled Martini glass. 

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Joey Smith, bar director at New York’s Chez Zou, tells us everything we need to know about the precise science of dilution. Listen on the learn why it’s so important in cocktails and how to avoid over- and under-diluting drinks —  and don’t forget to like, review, and subscribe!

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Today’s deep-dive on a democratic, shaken classic sees us joined by Portland, Oregon-based bartender, beverage director, author, and editor Jim Meehan. He brings 25 years of experience and some of the most eloquent language we’ve enjoyed yet to this exploration of the Last Word. Listen on (or read below) to learn Meehan’s Last Word recipe — and don’t forget to like, review, and subscribe!

Jim Meehan’s Last Word Recipe 

- 3/4 ounce gin, such as Tanqueray or Perry’s Tot Navy Strength 

- 3/4 ounce Green Chartreuse 

- 3/4 ounce Luxardo Marschino liqueur 

- 3/4 ounce fresh lime juice 

Directions 

1. Add all ingredients to a cocktail shaker with Kold-Draft ice. 

2. Shake until well chilled. 

3. Strain into a Nick & Nora glass. 

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