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.

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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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Named after the iconic Hotel Nacional de Cuba, today's tropical Daiquiri riff combines rum, pineapple, apricot liqueur, lime, and sugar, serving a perfect balance of elegance and escapism. Beyond its postcard-perfect vibes, the Hotel Nacional carries some serious history. Here to explain it all is SC Baker, bar lead at Epiphany in Louisville, Kentucky. Listen on (or read below) to discover Baker's Hotel Nacional recipe — and don't forget to like, review, and subscribe!

SC Baker's Hotel Nacional Recipe

Ingredients

- 1 ½ ounces lightly aged rum, such as Misguided spirits Red Sky, Hamilton 87 White ‘Stache, Real McCoy 3 year

- ½ ounce apricot liqueur, such as Rothman & Winter Orchard Apricot

- ¼ ounce rich simple syrup (2:1 white sugar to water)

- 1 ounce pineapple juice

- ½ ounce lime juice (freshly squeezed or Superjuice)

- Garnish: dried apricot on a cocktail pick (optional)

Directions

1. Add all of the ingredients to a cocktail shaker with ice.

2. Shake until chilled and strain into a chilled cocktail glass.

3. Serve as is or garnish with a dried apricot on a cocktail pick.

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The Southside is a cocktail with a split personality — part speakeasy classic, part country club staple, and depending on who you ask, a drink with roots in gangsters or golf courses. It’s a simple mix of gin, citrus, mint, and sugar, but behind that refreshing exterior lies a surprisingly tangled history. Here to unpack it all is Ryan Garrison, head bartender at Brooklyn’s Bitter Monk, a lead bartender at New York’s Sugar Monk, and the distillery manager for Atheras Spirits. Listen on (or read below) to discover Ryan's Southside recipe — and don't forget to like, review, and subscribe!

Ryan Garrison's Southside Recipe

Ingredients

- ½ ounce simple syrup

- ½ ounce freshly squeezed lemon juice

- 2 ounces London Dry Gin, such as Ford's

- 5-6 mint leaves

- Garnish: attractive mint sprig or simple mint leaf

Directions

1. Slap chilled Nick & Nora glass with mint leaves then add to a cocktail shaker with the rest of the ingredients and ice.

2. Lightly shake until chilled then double strain into one side of the shaker.

3. Add a splash of soda water and pour into chilled, prepared Nick & Nora.

4. Garnish with mint sprig or single mint leaf.

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