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.

📧Get in touch: cocktailcollege@vinepair.com

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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 today 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.

📧Get in touch: cocktailcollege@vinepair.com

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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.

📧Get in touch: cocktailcollege@vinepair.com

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- Bar Kabawa: https://www.instagram.com/barkabawa/

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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.

📧Get in touch: cocktailcollege@vinepair.com

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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.

📧Get in touch: cocktailcollege@vinepair.com

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