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.

📧Get in touch: cocktailcollege@vinepair.com

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

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

- Joerg: https://www.instagram.com/jrgmyr/

- Le Lion: https://www.instagram.com/barlelion/

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

- Pepper: https://www.instagram.com/pepperkathryn/

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

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