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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.
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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.
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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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On this very special edition of Cocktail College, we’re shaking things up and departing from a specific drink or technique to turn our focus to an ingredient. And it’s not just any ingredient — it’s one of the foundational spirits of American drinks culture as well as the cannon of classic cocktails. That’s right, we’re embarking on a bourbon deep-dive with some of the biggest names in the business: the brand is Wild Turkey and our guest is third-generation Associate Master Blender, Bruce Russell. On a recent trip to Kentucky, we got to sit down with Bruce to talk about bourbon, brand building, family legacy, and how all of that distills down into better mixed drinks at the bar or in your home. We also got a very special first taste of a brand new expression in the brand’s line. Listen on to learn more — and don't forget to like, subscribe, and leave a review!
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Inspired by the rallying cry for a war history has often forgotten, Remember the Maine is a drink that wears its patriotism on its sleeve, and its vermouth and cherry component with pride. At first glance, it reads like a Manhattan with flair: rye, sweet vermouth, cherry Heering, and a rinse of absinthe. But follow its trail and you’ll find a drink that likely evolved from another historical oddity. Helping us navigate its complicated history and composition is Joel Lee Kulp, owner and general manager of Brooklyn’s The Richardson. Listen on (or read below) to discover Joel's Remember the Maine recipe(s) — and don't forget to like, review, and subscribe.
Joel Lee Kulp's Remember the Maine Recipes
Directions follow recipes
Variation 1
- 1 ounce Dolin sweet vermouth
- ¼ ounce Cherry Heering
- 2 ounces Wild Turkey 101 Rye Whiskey
- Garnish: lemon twist
Variation 2
- ¾ ounce Dolin sweet vermouth
- ¼ ounce Cherry Heering
- 2 ounces Michter's Rye Whiskey
- ¼ ounce Pernod Pastis
- Garnish: lemon twist
Variation 3
- ¾ ounce Dolin sweet vermouth
- ¼ ounce Vicario Savage Cherry Liqueur
- 2 ounces Russell's Rye Whiskey
- Garnish: Absinthe spritz (on serving glass)
Directions
For all three variations
1. Add all ingredients to a mixing glass with ice.
2. Stir until well and strain into a cocktail/coupe glass.
3. Add garnish if recipe calls for it.
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To be sure, the Tom Collins is a little boring on paper, but beyond its simplicity lies one of the great origin stories in cocktail history — complete with fake names, old-time pranks, and a debate over whether “Tom” was even the right guy in the first place. It’s a highball in structure, a sour in spirit, and still one of the most enduring templates ever poured over ice. But where did the Tom Collins actually come from? And how can something so classic still surprise and impress us all these years later? Here to discuss all of that and more is Allison Everitt, a Detroit-based bartender and founder of Fast Friends, a pop-up celebrating industry-led hospitality. Listen on (or read below) to discover Allison's Tom Collins recipe — and don't forget to like, review, and subscribe.
Learn more about VinePair's Best New Bartender competition here!
Allison Everitt's Tom Collins Cocktail Recipe
Ingredients
- 2 ounces Old Tom Gin
- ½ ounce simple syrup (1:1)
- ¾ ounce fresh lemon juice
- Garnish: lemon twist
Directions
1. Add all ingredients to a shaker tin with ice.
2. Shake until chilled and strain into a Collins glass.
3. Fill with ice and top with soda water.
4. Garnish with lemon twist.
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First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality. Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe.
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Abe Vucekovich's East India Cocktail Recipe
Ingredients
- 2-3 dashes Angostura Bitters
- 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof)
- ¼ ounce Luxardo Maraschino Liqueur
- ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao
- 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy
- Garnish: pineapple wedge and skewered cherry
Directions
1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled and strain into a rocks glass over a large cube of ice.
3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim.
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French soldier Gaétan Picon crafted his namesake liqueur — an intensely bitter, herbal, and orange-forward spirit meant to fight off fevers — in the 1830s. Back home, locals soon discovered that a dash of Amer Picon in their beer transformed an ordinary pint into something extraordinary. And so the Picon Bière was born. Joining us to explore it today is Jay Zimmerman, long-time bar owner and bartender at Bar Ba'sik, which sadly recently closed, and sales manager at Good Time Brewing Co. Listen on (or read below) to discover Jay's Picon Bière recipe — and don't forget to like, review, and subscribe!
Jay Zimmerman's Picon Bière Recipe
Ingredients
- 1 ounce Amer Picon or alternative, such as Braulio or the Pathfinder
- 6 ounces beer, such as Kronenbourg, Witbier, or Good Time IPA Non-Alcoholic
Directions
1. Build in a 10 ounce Highball glass.
2. Serve as cold as possible without ice.
📖 The Secret to Flavorful Booze-Free Cocktails? NA Beer
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Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito, a humble mix of rum, mint, lime, sugar, and soda water. But don’t be fooled — beneath the easygoing exterior lies a rich history, deep cultural significance, and surprising amount of craft and technique to perfect it. Joining us to explore it today is Maestro Cantinero and founder of Miami's Café La Trova, Julio Cabrera. Listen on (or read below) to discover Julio's Mojito recipe — and don't forget to like, review, and subscribe!
Julio Cabrera's Mojito Recipe
Ingredients
- ½ tablespoon (10-12g) granulated white cane sugar
- ¾ ounce fresh lime juice
- 6-10 mint leaves
- 2 ounces white rum, such as Bacardi Superior, Flor de Caña 4 Year, Don Q, Banks 5, Bounty etc.
- Garnish: mint sprig and one dash of Angostura bitters
Directions
1. Add sugar and lime to a highball glass (8 or 10 ounce) and stir to create a paste.
2. Add mint leaves and muddle gently, without breaking leaves.
3. Fill glass with cube ice and add rum.
4. Top with soda water and garnish with mint sprig and bitters.
5. Serve with long stirrer or spoon (no straw).
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The Rusty Nail is basically just Scotch and Drambuie, stirred over ice — no citrus, no dilution debates, no garnish wars. And yet, this two-ingredient classic has a history as layered as the whisky it’s built on. Here to explore it with us is Jordan Valls, bar manager at Palomar in Portland, Oregon. Listen on (or read below) to discover Jordan's Rusty Nail recipe — and don't forget to like, review, and subscribe!
Jordan Valls' Rusty Nail Recipe
Ingredients
- ¼ ounce Drambuie
- ½ ounce papaya cordial
- ½ ounce Cutty Sark Prohibition
- 1 ½ ounce Johnnie Walker Red Label
- 4 dashes Angostura cocoa bitters
- Garnish: orange coin
Directions
1. Add all of the ingredients to a mixing glass with ice.
2. Stir to combine and strain into a rocks glass over a large cube of ice.
3. Garnish with an orange coin.
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