Cocktail College

We're diving into the history, styles, community, and culture of flair bartending today, with Lindsay Palumbo, a certified flair bartender, instructor, and competitor who plies her trade at the Circa Hotel and Casino on Las Vegas’s Fremont Street. Listen on for Blue Blazers, TGI Fridays, and a certain actor with the initials TC — and don't forget to like, review, and subscribe!

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The Tuxedo is a complex cocktail in many different ways, but primarily because it has a number of... well, numbered variations, the most well-known of which contains sherry, which is a whole different category of variations itself. Luckily enough for us, we’re joined by the wonderful tutor (and bartender!) Kat Foster, an EMP alum and bar manager of Brooklyn’s Margot. Listen on (or read below) to discover Kat’s Tuxedo recipe — and don’t forget to like, review and subscribe!

Kat Foster’s Tuxedo Recipe

Ingredients

1 1⁄2 ounces Old Tom Gin, such as Hayman’s or Ransom

1 1⁄2 ounces Manzanilla sherry, such as Lustau or Valdespino

2 dashes orange bitters

2 dashes absinthe

Splash (1⁄8 ounce) Maraschino liqueur

Garnish: lemon twist

Directions

1. Add ingredients to a mixing glass, fill with ice, and stir for 30-40 seconds until chilled.

2. Strain into a chilled Nick & Nora glass.

3. Garnish with lemon twist.

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Fred Astaire in a glass? That’s right folks, it’s the world’s most underrated cocktail, serially disregarded by “serious” drinkers. But not us — not here at Cocktail College! To the Vodka Martini, we’re devoting more than an hour of hot takes, technical insight, and cultural analysis with none other than Tony Abou-Ganim. Calling in from Las Vegas, the author of “Vodka Distilled: The Modern Mixologist on Vodka and Vodka Cocktails" teaches us to leave our prejudices at the door and embrace the very spirit of hospitality. Listen on (or read below) to learn Tony’s Vodka Martini recipe — and don’t forget to like, review, and subscribe!

Tony Abou-Ganim’s Vodka Martini Recipe

Ingredients + Description:

Choose your favorite vodka; opt to drink it straight out of the freezer or stirred (or shaken) with ice, and with or without vermouth. Garnish with — you’ve guessed it — whatever you feel like in the moment. Just make sure the glassware is on point!

Helen David Relief Fund:

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Live from Brooklyn’s Sunken Harbor Club, we proudly present: The Fog Cutter... and so much more! That’s right, it’s an episode of firsts and threes: the first Cocktail College recorded in front of a (sell-out) crowd; our first time featuring three guests (and audience questions); not one, not two, but three cocktails (at least one of which contains three base spirits, and a sherry float for good measure). Get ready for Garret Richard on the Fog Cutter, Scarlet Fog, and advanced cocktail techniques; Carlos Perez on his very own Brain Fog riff; and St. John Frizell on that drink’s newly launched, eponymous mug — a Sunken Harbor Club first!

Garret Richard’s Fog Cutter Recipe

Ingredients

1 discarded orange wedge (orange wedge with juice removed)

1 ounce Denizen White rum

3⁄4 ounce Capurro Pisco

1⁄4 ounce Ford’s Gin

1 teaspoon Beachbum Berry’s Latitude 29 Orgeat

1⁄2 ounce fresh lemon juice

3⁄8 ounce Lemon punch syrup (mix of oleo saccharum, fresh lemon juice, sugar, and citric acid)

3 drops almond extract

5 drops saline solution

Float: 3⁄8 ounce Harvey’s Bristol Cream sherry

Directions

1. Place a discarded orange wedge at the bottom of a small Pilsner glass (10 oz).

2. Add rum, pisco, gin, lemon juice, orgeat, lemon punch, almond extract, and saline solution to a mixing tin.

3. Flash blend with 8 ounces crushed ice.

4. Add to Pilsner glass with orange wedge.

5. Fill with 4 ounces crushed ice and top with Bristol Cream sherry float.

6. Garnish with generous mint sprig, orchid, and an orange slice, and serve with a straw.

**Trader Vic’s Fog Cutter Recipe**

Ingredients

2 ounces Puerto Rican rum

1 ounce brandy

1⁄2 ounce gin

1 ounce orange juice

2 ounces lemon juice

Float: sherry

Directions

1. Add all ingredients to a mixing glass with cracked ice.

2. Shake until well chilled.

3. Pour into a tall glass with ice.

4. Top with sherry float and serve with a straw.

(For Don the Beachcomber’s version, replace brandy with pisco.)

Order Here:

Tropical Standard: Cocktail Techniques & Reinvented Recipes (SIGNED COPY)

Brain Fog Mug (Limited Edition)

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While Mario Puzo and Francis Ford Coppola’s “The Godfather” continue to enjoy critical acclaim more than 50 years after its release, the same can’t be said for its namesake cocktail. But just because the disco-era mix of Amaretto and Scotch was traditionally cloying and unbalanced, doesn’t mean it isn’t worthy of a 21st-century upgrade. Joining us to teach us how to do so is John Ware, bar director of New York City’s Forsythia. Leave the gun, take the cannoli, and listen on (or read below) to discover the Forsythia Godfather recipe — and don’t forget to like, review and subscribe!

John Ware’s Forsythia Godfather Recipe

Ingredients

1 1⁄4 ounces blended scotch, such as Speyburn

1⁄4 ounce smoky whisky, such as Puni Alba Malt

2⁄3 ounce amaretto, such as Disaronno or Luxardo Amaretto di Saschira

1⁄4 ounce Ostinato Secco Dry Marsala

1⁄2 teaspoon honey syrup (2:1)

1 teaspoon Reisetbauer Hazelnut eau de vie

4 drops of saline solution (5:1)

Directions

1. Combine all ingredients in a mixing glass with ice.

2. Stir until cold and strain into a chilled rocks glass with a large rock of ice.

3. Garnish with a brioche pastry (filled with Chantilly pastry creme, topped with powdered sugar) and Cantucci (almond biscotti) on the side plate.

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