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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How do you improve upon the very formula that brought us the Old Fashioned? Subjectively speaking, many may argue that it's impossible. But from a technical — or technical cocktail terminology — perspective, there is an historic answer. Tristan Brunel, bar director at New York's Tusk Bar, joins us today to explore the Improved Whiskey Cocktail and convince us of the merits of adding maraschino and absinthe to this tried-and-tested classic. Listen on, or read below, to learn Tristan's Improved Whiskey Cocktail recipe — and don't forget to like, review, and subscribe!

Tristan Brunel's Improved Whiskey Cocktail Recipe

Ingredients

• 1 barspoon gum syrup
• 1 (small) barspoon Luxardo Maraschino liqueur
• 3-4 dashes absinthe
• 3 small dashes Angostura bitters
• 2 ¼ ounces rye whiskey, such as Rittenhouse

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stir until chilled.
3. Strain into a chilled Old Fashioned glass over ice.
4. Express a lemon twist and drop it into the drink.

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Laura Maddox, bar manager-owner at Austin's Small Victory, joins us today to dissect the Stinger. Dubbed "the king of after-dinner cocktails," Laura teaches us how to master this two-ingredient mix of Cognac and creme de menthe. Listen on, or read below, to learn Laura's Stinger recipe — and don't forget to like, review, and subscribe!

Laura Maddox's Stinger Recipe

Ingredients

• 1 ounce creme de menthe, such as Tempus Fugit or Giffard
• 2 ounces Cognac, such as Frapin, Dudognon, or Brandy Sainte Louise

Directions

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

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Jason Hedges, beverage director at Laurent Tourondel Hospitality, author of “The Seasonal Cocktail,” and founding partner at the beverage consulting firm, Bar IQ, joins us today for our third New-York-bourough-inspired cocktail, The Brooklyn. Listen on to discover Jason's take on (and recipe for) this "improved" Manhattan riff— and don't forget to like, review, and subscribe!

Jason Hedges' Brooklyn Recipe

Ingredients

• 2 ounces rye, such as Michter's
• ¾ ounce dry vermouth, such as Dolin
• ¼ ounce Maraschino Liqueur
• ¼ ounce Bigallet China-China
• Garnish: preserved cherry/orange twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Stire until chilled.
3. Strain into a chilled Nick & Nora (or Coupe) glass.
4. Garnish and serve.

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Vanessa Leon, National Educator for Diageo, visits Cocktail College today to talk about a drink that's near and dear to her heart: The Banana Daiquiri. Think of this as an evolution of our recent exploration of El Floridita Daiquiri — but we're ditching the blender and frozen serve and bringing both high-quality Guatemalan Rum and banana liqueur into the equation, and serving it up. Listen on (or read below) to discover Vanessa's Banana Daiquiri recipe — and don't forget to like, review, and subscribe!

Vanessa Leon's Banana Daiquiri Recipe

Ingredients

• ¼ ounce Demerara syrup (2:1)
• ½ ounce Banane du Brésil banana liqueur
• 1 ounce fresh lime juice
• 1 ½ ounces Zacapa 23 Rum

Directions

1. Add all ingredients to a shaker with ice.
2. Shake until chilled.
3. Double strain into a chilled coupe glass.
4. Garnish with a lime wheel.

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We're taking a trip in the Cocktail College time machine as we revisit our 2022 conversation with Toby Cecchini, co-owner of Long Island Bar and The Rockwell Place, and inventor of The Cosmopolitan. Listen on (or read below) to discover Toby's original Cosmo recipe — and don't forget to like, review, and subscribe!

Toby Cecchini’s Cosmopolitan Recipe

Ingredients

• 1 ½ ounces Absolut Citron
• ¾ ounce Cointreau
• ¾ ounce fresh lime juice
• ¾ ounce Ocean Spray Cranberry
• Garnish: lemon twist

Directions

1. Combine all ingredients in a cocktail shaker with ice.
2. Shake until cold and strain into a chilled Coupe glass.
3. Garnish with lemon twist.

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