A singular icon in the pantheon of American classic cocktails, the Sazerac has not experienced the same experimentation we’ve seen with the likes of the Old Fashioned, Manhattan, and even Martini over the last few decades. But that doesn’t mean we can’t reconsider its build and serve. So that is our very task today as Cocktail College hosts returning guest Sother Teague. Listen on or read below to discover Sother’s Sazerac recipe — and don’t forget to leave a rating, review, and subscribe!

Sother Teague’s Sazerac Recipe

Ingredients

- Heavy bar spoon 2:1 Demerara or Petit Canne simple syrup

- 2 dashes Peychaud’s bitters

- 1 dash Angostura bitters

- 2 ounces 100-proof rye whiskey, such as Rittenhouse

- Garnish: lemon twist, absinthe

Directions

1. Add all ingredients to a mixing glass.

2. Add one cracked Kold Draft cube then fill with ice. Stir until well chilled and diluted.

3. Pull a heavy rocks glass from the freezer.

4. Spray one pump of water and then two pumps of absinthe from atomizers.

5. Strain chilled Sazerac into the glass and garnish with an expressed lemon peel.

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Ahead of hosting a monthly After Hours party at the VinePair HQ, Will Patton and Devin Kennedy of D.C.’s Press Club stop by the studio to give us a master class on mixing wine in cocktails.

Will Patton’s “Obstacle 1” Recipe

Ingredients

• 1 ounce Green Chartreuse
• 1 ounce Kabinett Riesling
• ½ ounce fresh lime juice
• ¼ ounce simple syrup
• Garnish: tarragon sprig

Directions

1. Add all ingredients to a cocktail shaker with ice.
2. After a quick whip shake, strain into a chilled rocks glass over ice.
3. Garnish with tarragon sprig.

Devin Kennedy’s “Untitled” Recipe

Ingredients

• 2 ounces California rosé
• 1 ounce Matchbook Distilling Day Trip Strawberry Amaro
• ¼ ounce Antica Primo
• ½ ounce fresh lemon juice
• ¼ ounce simple syrup
• Club soda

Directions

1. Build all ingredients in a highball glass, starting with the club soda.
2. Fill with Kold Draft ice.

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Julie Reiner, partner of New York’s Clover Club, Leyenda, and Milady’s, makes a reappearance on Cocktail College to explore one of her all-time favorite drinks, the Queen's Park Swizzle. In this discussion on the "grown-up Mojito," we dive deep into a broad range of topics ranging from swizzling as a technique to the modern state of mixology. Listen on, or read below, to learn Julie's Queen's Park Swizzle recipe — and don't forget to like, review, and subscribe!

Julie Reiner's Queen's Park Swizzle Recipe

Ingredients

• 10 mint leaves
• ½ ounce Demerara syrup (2:1)
• ¾ ounce lime juice
• 2 ounces aged rum
• 4 dashes Angostura bitters
• Garnish: mint bouquet

Directions

1. Add mint to a chilled Hurricane glass and top with liquid ingredients.
2. Swizzle with a swizzle stick while slowly adding pellet ice to chill and dilute, keeping mint at bottom of glass.
3. Once fully chilled, top with more pellet ice.
4. Garnish with mint bouquet.

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