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PODCAST

Cocktail College

Want to take your bartending skills to the next level? Join VinePair managing editor Tim McKirdy for a weekly deep-dive into classic cocktails with America’s best bartenders. Cocktail College looks beyond the recipe and explores every aspect of mixology from ingredients and ice to shaking techniques, garnishes, and glassware — elevating your Martinis, Mai Tais, and everything in between. Hosted on Acast. See acast.com/privacy for more information.

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All Episodes

1:35

Introducing VinePair’s Newest Podcast The Buildout

Cocktail College ·

2025/11/12

Introducing The Buildout — launching next week.Every great bar has a story. We’re going behind the scenes with the people who built them: the founders, dreamers, and industry legends shaping the world’s most inspiring drinking destinations. From Maison Premiere to The Dead Rabbit, Long Island Bar, Schmuck, and beyond — this is how the world’s best bars get built.Follow us @buildoutpodcastHosted by VinePair Co-Founder @adamteeterProduced and edited by @dolldoctor Hosted on Acast. See

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55:33

The McKirdy Martini

Cocktail College ·

2025/11/06

After hundreds of cocktails, countless techniques, and one unforgettable journey through the art of mixology, Cocktail College is closing the tab. For our final session, we’re doing something a little different: Tim is stepping into the guest seat to share his personal Martini recipe and reflect on what makes the Martini such an iconic cocktail. If you’d like to follow Tim’s next chapter, you can find him on Instagram @timmckirdy. In the meantime, let’s enjoy one last Martini together! Tim McKirdy's

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1:03:59

The (Re)Gibson

Cocktail College ·

2025/10/30

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it’s become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts!Sother Teague's Gibson Recipe-

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1:14:25

The Corpse Reviver No. 1

Cocktail College ·

2025/10/23

Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn’s Pitts and Agi’s Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net.Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts!Ben

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1:23:15

Techniques: Solubility

Cocktail College ·

2025/10/16

Solubility sounds wonky, but it’s really the bartender’s key to moving flavor, color, texture, and aroma with purpose. In this Techniques episode, Eamon Rockey joins Cocktail College to turn it into a toolkit: choosing the right solvent (water, acid, alcohol, fat), when to use time/temperature/pressure (sous vide, vac machine, iSi whipper), and real-world cases (herbs, berry “consommé,” and chocolate) — plus how Rockey’s Botanical Liqueur embodies all of these ideas. Listen on to learn more — and

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1:06:47

The Amaro Shakerato

Cocktail College ·

2025/10/09

Can a cocktail really be made from just one ingredient? The Amaro Shakerato says yes — and proves it in this episode. Robby Dow of Wilmington’s Bespoke joins Cocktail College to explore how amari check every classic cocktail box, and why shaking different expressions side by side can lead to wildly different — and delicious — results. Listen on (or read below) to discover Robby's Amaro Shakerato recipe — and don't forget to leave us a review wherever you get your podcasts!Robby Dow's Amaro Shakerato

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44:20

The Air Mail

Cocktail College ·

2025/10/02

Born in the golden age of aviation, the Air Mail combines rum, lime, honey, and Champagne into a twinkling mix of glamour and effervescence. In this episode, Leanne Favre of Brooklyn’s Dolores joins Cocktail College to explore the drink’s Cuban roots, its place between the French 75 and Old Cuban, and how to reimagine it today. Listen on (or read below) to discover Leanne's Air Mail recipe — and don't forget to leave us a review wherever you get your podcasts!Leanne Favre's Air Mail Recipe- ¾ ounce

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51:40

The Miami Vice

Cocktail College ·

2025/09/25

Half Piña Colada, half Strawberry Daiquiri, the Miami Vice is a frozen classic that became a symbol of resort culture and blender-fueled excess. Bold, colorful, and built for poolside drinking, it’s also a drink with surprising craft potential. Joining us to explore it is Miranda Midler, head bartender at NYC’s soon-to-open Oriana. Listen on (or read below) to discover Mirandas's Miami Vice recipe — and don't forget to leave us a review wherever you get your podcasts!Miranda Midlers's Miami Vice

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58:11

The Monte Carlo

Cocktail College ·

2025/09/18

The Monte Carlo feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Benedictine for sweetness. Under-ordered but beloved by bartenders, it’s a drink with depth, nuance, and history worth unpacking. Joining us to do just that is Alex Howard, Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Listen on (or read below) to discover Alex's Monte Carlo recipe — and don't forget to leave us a review wherever you get your podcasts!Alex Howard's Monte

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1:00:15

Techniques: Rethinking Non-Alcoholic Cocktails

Cocktail College ·

2025/09/11

Once dismissed as “mocktails,” non-alcoholic cocktails are now among the most exciting frontiers in modern bartending. And at Kato in Los Angeles, Austin Hennelly is forging an exciting new path, rethinking NA wine and creating systems that ensure guests who don’t drink are never accidentally served alcohol. He joins Cocktail College to share his wealth of expertise on the category, through quick tips and advanced techniques. Listen on to learn more, and read below to discover one of his simplest

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46:48

The Cameron's Kick

Cocktail College ·

2025/09/04

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

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56:19

The Enzoni

Cocktail College ·

2025/08/28

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

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1:20:25

Planter's Punch

Cocktail College ·

2025/08/21

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

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48:54

The Aviation

Cocktail College ·

2025/08/14

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

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1:42:37

Episode 200 Special: 30+ Years of Craft Cocktail Culture

Cocktail College ·

2025/08/07

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,

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58:10

Part 3: Mezcal’s Untold Past, Soaring Present, and...

Cocktail College ·

2025/07/31

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

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56:18

Part 2: Mezcal’s Untold Past, Soaring Present, and...

Cocktail College ·

2025/07/24

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,

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53:28

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

Cocktail College ·

2025/07/17

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

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3:38

Trailer: Mezcal’s Untold Past, Soaring Present, and...

Cocktail College ·

2025/07/10

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

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56:53

The Division Bell (re-run)

Cocktail College ·

2025/07/03

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

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