Despite having such a simple formula — it's a sour made using aromatic bitters as the base spirit — the Angostura Sour is a much more modern creation than you might expect, though it does enjoy something of a rich historical lineage. Joining us to explore that drink today is KJ Williams, a veteran bartender who these days works at New York's Long Island Bar. Listen on (or read below) to learn KJ's Angostura Sour recipe — and don't forget to like, review, and subscribe!

KJ Williams' Angostura Sour Recipe

Ingredients

- 1 ounce grenadine

- ¾ ounce fresh lime juice

- 1 ½ ounces Angostura Bitters

- ¼ ounce fresh egg white

Directions

1. Add all ingredients to a cocktail shaker with no ice.

2. Whip dry shake for 10-12 seconds.

3. Add Kold Draft cubes and vigorously shake until chilled.

4. Double strain into a chilled Coupe glass.

📚 Charle's H Baker's Gentleman's Companion

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Our "Techniques" episodes often focus on processes and drinks that require expensive equipment and esoteric ingredients. But today we’re returning to the fundamentals of bartending to answer a seemingly simple question: How do you build faster rounds and, in turn, put out better drinks? Joining us to answer that question is an expert on t: Haley Traub, the general manager of Attaboy and Good Guy's in New York’s Lower East Side.

📖Read the article: Building Faster Rounds — and Better Drinks — With Attaboy’s Haley Traub

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A quasi-Sidecar riff with a triple threat of base spirits, today's subject is the Between the Sheets, a 1930's creation that all too often flies under the the radar. Whether you're looking for a beginner's rum drink or a sneakily boozy, shaken concoction, Ricky Ramirez from Milwaukee's The Mothership has you covered in this edition of Cocktail College. Listen on (or read below) to learn Ricky's Between the Sheets recipe — and don't forget to like, review, and subscribe!

Ricky Ramirez's Between the Sheets Recipe

Ingredients

- ½ ounce fresh lemon juice

- 1 ounce Cognac, such as Hine "H"

- 1 ounce Brovo Orange Curaçao

- 1 ounce Planteray 3 Star rum (or JM Rhum Agricole Blanco, Scarlet Ibis Trinidad Aged, or El Dorado 12)

- Garnish: orange twist

Directions

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

2. Shake until chilled and double strain into a Bodega glass.

3. Garnish with an orange twist.

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It's one of the most well-known, canonical Scotch cocktails, but is it actually good? Here to discuss and teach everything you need to know about the Blood and Sand is Izzy Tulloch, head bartender at New York's Milady's. Listen on (or read below) to learn Izzy's Blood and Sand recipe — and don't forget to like, review, and subscribe!

Izzy Tulloch's Blood and Sand Recipe

Ingredients

- ¾ ounce very fresh orange juice

- ¼ ounce Carpano Antica sweet vermouth

- ¼ ounce Punt e Mes

- ¾ ounce Cherry Heering

- 1 ounce Monkey Shoulder Blended Scotch

- Garnish: lemon twist (express and discard)

Directions

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

2. Shake vigorously and double-strain into a chilled sour glass.

3. Express and discard a lemon twist to garnish.

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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.

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