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 Martini Recipe

- 3 ½ ounces London Dry gin, such Tanqueray or Ford’s

- ½ ounce Dolin dry vermouth

- 2 dashes Regans’ orange bitters

- Garnish: lemon twist

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Strain into a frozen Coupe glass.

4. Express and discard lemon twist to garnish.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

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

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

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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

- 2 ½ ounces London Dry gin, such as Hayman's

- ½ ounce Dolin dry vermouth

- 1-2 bar spoons Rakkyo brine

- Garnish: 3 pickled rakkyos

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Strain into a frozen Nick & Nora or Coupe glass.

4. Garnish with 1-3 pickled and chilled rakkyos.

📧Get in touch: cocktailcollege@vinepair.com

🎧 Related episodes:

(7) The Gibson

(54) Dirty Martini

🍸Follow us:

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

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

- Sother: https://www.instagram.com/creativedrunk/

- Amor y Amargo: https://www.instagram.com/amoryamargo/

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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 Hopkins' Corpse Reviver No. 1 Recipe

- 4 dashes Regans' orange bitters

- 1 ounce Method sweet vermouth

- 1 ounce Distillerie La Monnerie Calvados

- 1 ounce D'Ussé XO Cognac (or Hennessy VSOP)

- Garnish: grapefruit twist

Directions

1. Add all ingredients to a mixing glass with ice.

2. Stir until well chilled.

3. Double strain into a chilled Nick & Nora glass or brandy snifter.

4. Garnish with a grapefruit twist.

📧Get in touch: cocktailcollege@vinepair.com

🎧 Related episodes:

(48) Corpse Reviver No. 2

🍸Follow us:

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

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

- Ben: https://www.instagram.com/benhopkinsbenhopkins/

- Pitts: https://www.instagram.com/pitts_bk/

Hosted on Acast. See acast.com/privacy for more information.