You’ve mastered the Pisco Sour and Punch, impressed your friends with El Capitan, now it’s time to kick back with the Chilcano, a zesty, refreshing mix of pisco, ginger, and lime. Joining us for today's episode is DC-based Glendon Hartley, a bartender and proprietor of Service Bar, Causa, and Amazonia. Listen on (or read below) to learn Glendon's Chilcano recipe — and don't forget to like, review, and subscribe!

Glendon Hartley's Chilcano Recipe

Ingredients

- 4 ounces soda water

- ½ ounce fresh lime juice

- 1 ounce ginger simple syrup

- 1 ounce Torontel pisco

- ½ ounce Italia pisco

- Garnish: citrus tuile, lime wedge, or lime peel

Directions

1. Over a large spear of ice in a chilled highball glass, first add soda water.

2. Add the remaining ingredients.

3. Garnish with a citrus tuile, lime wedge, or lime peel.

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On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.’s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don’t forget to leave a rating, review, and subscribe!

Jeffrey Morgenthalers' Negroni Recipe

Ingredients

- 1 ounce Beefeater gin

- 1 ounce Cinzano Rosso vermouth

- 1 ounce Campari

- Garnish: orange twist or wedge

Directions

1. Add all ingredients to a chilled rocks glass with ice.

2. Stir until chilled.

3. Garnish with an orange twist or wedge.

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Against a backdrop of explosive growth for tequila in the U.S., there remains a relative lack of classic and contemporary classic tequila cocktails — and that phenomenon is only amplified when you look beyond blanco and añejo and focus solely on reposado. This feels like an opportunity missed, so we decided to put things right and devote a discussion to mixing reposado in cocktails. Joining us as our tutor for the episode is William Brooks, Brown Forman’s global brand ambassador for tequila. Whether you’re looking to reimagine classics with reposado or construct something entirely new from scratch, we’ve got you covered. Listen on to learn William's tips — and don’t forget to leave a rating, review, and subscribe!

William Brooks' Gracias Mexico Recipe

Ingredients

- 1 ounce Tequila Herradura reposado

- 1 ounce fresh lemon juice

- ¾ ounce Nixta Licor de Elote

- ¼ ounce creme de cacao

- ¼ ounce agave nectar

- ¼ egg white

- Garnish: grated nutmeg

Directions

1. Add all ingredients to a cocktail shaker without ice and dry shake.

2. Add ice and shake until well chilled.

3. Strain into a chilled Nick & Nora glass and garnish with grated nutmeg.

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A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don’t forget to leave a rating, review, and subscribe!

Paul Harrington's Jasmine Recipe

Ingredients

- 1 ½ ounces London Dry gin

- ¾ ounce fresh lemon juice

- ¼ ounce Cointreau

- ¼ ounce Campari

- Garnish: lemon twist

Directions

1. Add all ingredients to a cocktail shaker with ice.

2. Shake until well chilled.

3. Strain into a chilled coupe glass and garnish with a lemon twist.

📧Get in touch: cocktailcollege@vinepair.com

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The Negroni, in both its classic form and modern riffs, has won over drinkers around the world with its unique, complex bittersweet profile. Today, we're here to introduce you to another version: the Bianco Negroni (or Negroni Bianco). Joining us to explore this excellent cocktail is Gareth “G” Franklin, Global Ambassador for Luxardo. Listen on (or read below) to learn how to master the Bianco Negroni — and don’t forget to leave a rating, review, and subscribe!

Gareth "G" Franklin's Luxardo Bianco Negroni Recipe

Ingredients

- 1 ounce London Dry Gin (at least 43% ABV), kept in the freezer

- 1 ounce Luxardo Bitter Bianco

- 1 ounce bianco vermouth, or Cocchi Americano

Directions

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

2. Stir until chilled.

3. Strain into a chilled rocks glass over a large cube.

4. Season hands with orange and grapefruit twist.

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Sam Ross, of Attaboy, Milk & Honey, Temple Bar, Good Guy's, and general cocktail creation fame joins us to discuss one of said creations: the Paper Plane. Vying for position with the Penicillin as one of Ross's most famous and beloved drinks, the Paper Plane took off by employing the Last Word template and introducing some then-little-known ingredients, including non-negotiable Amaro Nonino. Listen on (or read below) to learn Ross's Paper Plane recipe — and don’t forget to leave a rating, review, and subscribe!

Sam Ross's Paper Plane Recipe

Ingredients

- ¾ ounce fresh lemon juice

- ¾ ounce Aperol

- ¾ ounce Amaro Nonino

- ¾ ounce bourbon (above 90 proof)

Directions

1. Add all ingredients to a cocktail shaker with one large cube of ice.

2. Hard shake until chilled.

3. Strain into a frosted coupe glass.

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Konrad Kantor of New Orleans' Manolito Bar and Restaurant joins us today to explore — and in our opinion elevate — the Swampwater. A mix of Chartreuse, pineapple, and lime, the Swampwater represents the famous French herbal liqueur brand's answer to disco-era favorites such as the Fuzzy Navel and Sex on the Beach. Listen on (or read below) to learn Manolito's Swampwater recipe — and don’t forget to leave a rating, review, and subscribe!

Manolito's Swampwater Recipe

Ingredients

- 15 ounces pebble ice

- 1 tablespoon granulated sugar

- 3 ounces Green Chartreuse

- 1 ½ ounces fresh pineapple juice

- 1 ounce fresh lime juice

- 1 basil leaf

Directions

1. Add ice, sugar, pineapple, and lime to a Hamilton blender.

2. Blend until incorporated.

3. Add basil leaf and slowly pour in Chartreuse while still blending.

4. Pour into a 15-ounce Swampwater mug or Hurricane glass when fully incorporated.

5. Garnish with a pineapple frond and mint sprig.

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Returning friend of the show, Joaquín Simó, joins us to discuss not only his most famous creation but one of the greatest and most well-known cocktails of the modern classics era: the Naked and Famous. Based on the classic 4 x ¾ ounce Last Word formula, the N&F would quickly become a favorite among drinkers and bartenders looking to fulfill dealer's choice orders for "refreshing, agave-spirits-based drinks." Listen on (or read below) to learn the recipe — and don’t forget to leave a rating, review, and subscribe!

Joaquín Simó's Naked and Famous Recipe

Ingredients

- ¾ ounce Aperol

- ¾ ounce Yellow Chartreuse

- ¾ ounce Del Maguey Chichicapa Mezcal

- ¾ ounce fresh lime juice

Directions

1. Add all ingredients to a shaker tin with ice.

2. Shake until chilled.

3. Strain into a chilled coupe glass.

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