Rachel Kling, Diageo Hospitality Partnership National Educator, joins Cocktail College today to explore the Old Pal, an often overlooked relative of the Negroni and Boulevardier. We dive deep into the cocktail's history, discuss its potential for riffs and modern classics, and learn about a very exciting modern interpretation of a very traditional rye. Listen on, or read below, to learn Rachel's Old Pal recipe — and don't forget to like, review, and subscribe!

Rachel Kling's Old Pal Recipe

Ingredients

• 1 ounce George Dickel x Leopold Bros. Collaboration Blend Rye
• ¾ ounce Contratto Bianco Vermouth
• ¾ ounce Aperol
• Garnish: grapefruit twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until very chilled (at least 30 seconds).
3. Strain into a chilled coupe glass.
4. Garnish with a grapefruit twist.

Old Pal Recipe (Classic)

Ingredients

• 1 ounce rye whiskey
• 1 ounce dry vermouth
• 1 ounce Campari
• Garnish: lemon twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled coupe glass.
4. Garnish with a lemon twist.

📧Get in touch: cocktailcollege@vinepair.com

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• VinePair: https://www.instagram.com/vinepair/
• Rachel: https://www.instagram.com/eastmeetsleft/
• Tim: https://www.instagram.com/timmckirdy

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Austin Hennelly, bar manager at Los Angeles' Kato, joins us today for a masterclass on one of the four fundamental components of cocktails: sugar. If you're stuck in a simple syrup rut, you're absolutely missing out on a massive flavor opportunity, as Austin explains it, taking up valuable real estate with flavorless refined sugar and risking over-dilution with the ingredient's water component. What should you do instead? The answer is also simple: click play and listen to Austin's invaluable advice — and, hey, don't forget to like, review, and subscribe!

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

• VinePair: https://www.instagram.com/vinepair/
• Austin: https://www.instagram.com/afhennelly/
• Tim: https://www.instagram.com/timmckirdy/

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Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, joins us today to pick the petals off the surprisingly intricate cocktail — and category of cocktails — that is The Daisy. Since the late 19th century, Daisies have taken on so many different guises — embraced such a wide range of base spirits and formulas — that a historical is a given in today's episode. Listen on, or read below, to learn Marshall's Daisy recipe — and don't forget to like, review, and subscribe!

Marshall Minaya's Daisy Recipe

Ingredients

• 2 ounces Moonbird Gin / Holland-style gin
• ¾ ounce fresh lemon juice
• 2 teaspoons Maraschino liqueur
• 2 teaspoons simple syrup
• Seltzer water

Directions

1. Add all ingredients to a shaking tin with ice.
2. Shake until chilled.
3. Strain into a chilled large cocktail glass.
4. Top with a splash of seltzer.

📧Get in touch: cocktailcollege@vinepair.com

🍋Reddit thread: https://www.reddit.com/r/bartenders/comments/158ond3/in_what_world_does_soda_water_belong_in_a/

🍸Follow us:

• VinePair: https://www.instagram.com/vinepair/
• Marshall: https://www.instagram.com/marshallvincent/
• Tim: https://www.instagram.com/timmckirdy

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