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The Cameron’s Kick is one of the great curiosities of the cocktail canon: a split-base sour that brings Scotch and Irish whiskey together in the same glass. First published by Harry McElhone in the 1920s, it’s a classic with a nutty twist thanks to orgeat. Joining us to unpack its history and execution is Liam Weitz, head bartender at Brooklyn’s Deux Chats. Listen on (or read below) to discover Liam's Cameron’s Kick recipe — and don't forget to leave us a review wherever you get your podcasts!
Liam Weitz's Cameron’s Kick Recipe
- ¾ ounce fresh lemon juice
- ⅓ ounce (scant ½ ounce) orgeat, such as L’Orgeat Almond Liqueur
- ⅓ ounce (scant ½ ounce) simple syrup
- 1 ounce Scotch, such as Johnnie Walker Black
- 1 ounce Irish Whiskey, such as Bushmills Black Bush
- Garnish: lemon twist
Directions
1. Add all ingredients to a cocktail shaker with ice.
2. Shake until chilled.
3. Double strain into a chilled Nick & Nora glass.
4. Express a lemon twist over the top then discard.
📧 Get in touch: cocktailcollege@vinepair.com
🤓 Read more: Chronicling the Cameron’s Kick, the St. Patrick’s Day Cocktail Turned Bartender Darling
🎧 Related episodes:
(63) The Boulevardier
(88) The Vodka Y Soda
(163) The (Re)Boulevardier
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In 2001, behind the bar at London’s Match Bar, Vincenzo Errico created the Enzoni — a twist on a gin sour that’s since become a modern classic. Soon after, he brought the drink with him to New York’s Milk & Honey, where it took its final shape under Sasha Petraske’s guidance. Today, he joins Cocktail College to share the full story behind his enduring creation. Listen on (or read below) to discover Vincenzo's Enzoni recipe — and don't forget to leave us a review wherever you get your podcasts!
Vincenzo Errico's Enzoni Recipe
- 2 ounces gin
- ½ ounce fresh lemon juice
- ½ ounce simple syrup
- ½ ounce Campari
- 6 white grapes
- Garnish: 3 grapes
Directions
1. Add all ingredients to a cocktail shaker.
2. Muddle, add ice, and shake until well chilled.
3. Strain into a chilled rocks glass with a large cube.
4. Garnish with 3 white grapes on a pick and an optional slice of orange.
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Planter’s Punch is more than a recipe — it’s a rhyme, a debate, and a cornerstone of rum history. From “one of sour, two of sweet” to its place at Kingston’s Myrtle Bank Hotel, this punch has always been bigger than the sum of its parts. Guiding us through it all is Christian Favier of Charleston’s Seahorse, bartender and educator on the deep ties between rum, history, and culture. Listen on (or read below) to discover Christian's Planter's Punch recipe — and don't forget to leave us a review wherever you get your podcasts!
Christian's Planter's Punch Recipe
- ¾ ounce lime juice
- ¾ ounce cane syrup
- 1 ¾ ounces high quality rum, such as Hampden Estate, R.L. Seales 12 year, or Doorly’s XO
- 8 - 10 dashes Angostura bitters
- Garnish: mint sprig, grated nutmeg
Directions
1. Add al ingredients to a large glass with some crushed ice.
2. Swizzle to chill and top with more crushed ice.
3. Serve with a straw and garnish with a mint sprig and grated nutmeg.
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The Aviation: an early 20th-century classic, pale blue and delicately perfumed, with a reputation that still splits opinion. Gin, lemon, maraschino, and, crème de violette form its elegant frame. And joining us to explore its history and craft is Frank Caiafa, who returns for his third Cocktail College appearance armed with decades of bartending insight. Listen on (or read below) to discover Frank's Aviation recipe — and don't forget to leave us a review wherever you get your podcasts!
Frank Caiafa's Aviation Recipe
- 2 ounces London Dry gin, ideally 47 percent ABV
- ¾ ounce lemon juice
- ½ ounce Luxardo Maraschino Liqueur
- ¼ ounce Crème de Violette, such as Rothman & Winter
- Garnish: cherry, lemon twist, or orange twist
Directions
1. Add all ingredients to a cocktail shaker with ice.
2. Shake until well chilled then fine strain into a chilled Nick & Nora glass.
3. Garnish with a cherry, lemon twist, or orange twist.
📧Get in touch: cocktailcollege@vinepair.com
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To mark a major milestone, we’re stepping outside our usual format to explore the evolution of cocktail culture over the last three decades — and the very reason this show is possible. Joining us are Mark Pascal and Francis Schott, better known as The Restaurant Guys, who operate New Brunswick's Stage Left Steak and Catherine Lombardi, and are credited with running the country’s longest-standing craft cocktail program. This conversation goes beyond bartending — it’s about ownership, staying power, and the people and places that helped shape modern drinking culture.
Listen: The Restaurant Guys Podcast
Read: 10 Years After His Passing, Sasha Petraske Still Lives On
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- Catherine Lombardi: https://www.instagram.com/catherinelombardirestaurant/
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In the final chapter of our three-part mezcal documentary, we turn our focus to the present and future of the category. Visiting the progressive palenque Lalocura and speaking with its founder, Eduardo Ángeles Carreno, AKA Lalo, we explore how industrialization, monoculture, and loose regulations threaten mezcal’s roots. We also learn how traditional producers are fighting back — and what that means for your next bottle. With insight from Lalo, our travel companion Ivan Vazquez, and voices across Oaxaca, we ask: Can mezcal stay true to itself as it conquers the world? And where — if anywhere — do cocktails fit into that future?
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In Part 2 of our three-part mezcal documentary, we travel deeper into mezcal’s past, uncovering the ghosts that continue to haunt the spirit — from government crackdowns and corruption to secret hillside palenques and state-sanctioned Espadín monocultures. Joined by restaurateur Ivan Vazquez and legendary mezcaleros across Oaxaca, we explore how prohibition-era policies reshaped production, erased diversity, and left an indelible mark on the mezcal we drink today. This is a story of survival, adaptation, and the delicate balance between tradition and commerce.
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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.
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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.
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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).
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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.
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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.
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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 Flower
Directions
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: cocktailcollege@vinepair.com
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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.
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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.
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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.
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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: cocktailcollege@vinepair.com
🥤Girl Cola: https://vinepair.com/articles/lullaby-girl-cola-carbonated-cocktail-innovation/
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Built on the bones of the Black Russian, the White Russian traditionally adds cream or milk to vodka and coffee liqueur, transforming a stiff nightcap into a plush, almost dessert-like indulgence. But what happens when you take that formula, approach it with intention, and give it the full craft cocktail treatment? Helping us answer that question and sharing stories about his bar's extremely popular iteration of this drink is Scott Kitsmiller, bar manager at Chicago’s Gus’ Sip and Dip. Listen on (or read below) to discover Scott's White Russian recipe — and don't forget to leave us a review wherever you get your podcasts!
Scott Kitsmiller's White Russian Recipe
Cream
(Whipped to a thick, creamy consistency in a Hamilton Beach Blender)
- 8 parts cream to 1 part rich simple syrup (2:1)
Black Russian Mix
(Batched and refrigerated)
- 1 ounce vodka, such as Ketel One
- 1 ounce coffee liqueur, such as Caffè Borghetti
- ½ ounce rich cold brew coffee
- ¼ ounce rich (2:1) simple syrup infused with Tahitian vanilla beans
Directions
1. Pour 4 ounces cream directly into double rocks glass over 3-4 cubes Kold Draft ice.
2. Pour 2 ¾ ounces of Black Russian mix slowly over the cream to layer.
3. Serve with a stirring stick.
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In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York’s Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts!
Steve Schneider's Old Fashioned Recipe
- 2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon)
- 1 heaped bar spoon Demerara syrup (2:1)
- 3 dashes Angostura bitters
- Garnish: orange twist and brandied cherry
Directions
1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock.
2. Stir briefly until chilled and incorporates (much shorter stir for single large cube).
3. Express orange twist and place on ice and garnish with brandied cherry.
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The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia’s Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe!
Patrick Jennings' Diamondback Recipe
- 1 ½ ounces Rittenhouse Rye
- ¾ ounce Green Chartreuse
- ¾ ounce Laird’s Bonded Apple Brandy
- Garnish: brandied cherry
Directions
1. Add all ingredients to a mixing glass with ice.
2. Stir until well chilled and strain into a chilled coupe glass.
3. Garnish with brandied cherry.
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