The Pepto-hued Pink Squirrel might sound like something dreamed up for a milkshake menu, but it actually has a solid history. And while its name hints at a novelty act, this is part of a deeper tradition — a sweet, creamy, post-war style of cocktail that’s rich in both texture and nostalgia. But how do you make a drink with almond-flavored pink liqueur and ice cream (in some circles) taste good? What separates it from the Grasshopper or the Brandy Alexander? And what the hell even is crème de Noyaux? To help us crack that nut, we’re joined by Liz Hitchcock, bar manager at Lullaby in NYC and mentor to many at Camp Runamok. Listen on (or read below) to discover Liz's Pink Squirrel recipe — and don't forget to leave us a review wherever you get your podcasts!

Liz Hitchcocks's Pink Squirrel Recipe

- 1 ounce White Crème de Cacao (Tempus Fugit)

- 1 ounce Crème de Noyaux (Tempus Fugit)

- 1 ounce heavy whipping cream

Directions 

1. Add all ingredients to a shaker.

2. Whip shake with crushed ice and dirty dump into a chilled, footed rocks glass.

3. Top with more crushed ice and garnish with grated nutmeg and a straw.

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🥤Girl Cola: https://vinepair.com/articles/lullaby-girl-cola-carbonated-cocktail-innovation/

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Built on the bones of the Black Russian, the White Russian traditionally adds cream or milk to vodka and coffee liqueur, transforming a stiff nightcap into a plush, almost dessert-like indulgence. But what happens when you take that formula, approach it with intention, and give it the full craft cocktail treatment? Helping us answer that question and sharing stories about his bar's extremely popular iteration of this drink is Scott Kitsmiller, bar manager at Chicago’s Gus’ Sip and Dip. Listen on (or read below) to discover Scott's White Russian recipe — and don't forget to leave us a review wherever you get your podcasts!

Scott Kitsmiller's White Russian Recipe

Cream

(Whipped to a thick, creamy consistency in a Hamilton Beach Blender)

- 8 parts cream to 1 part rich simple syrup (2:1)

Black Russian Mix

(Batched and refrigerated)

- 1 ounce vodka, such as Ketel One

- 1 ounce coffee liqueur, such as Caffè Borghetti

- ½ ounce rich cold brew coffee

- ¼ ounce rich (2:1) simple syrup infused with Tahitian vanilla beans

Directions 

1. Pour 4 ounces cream directly into double rocks glass over 3-4 cubes Kold Draft ice.

2. Pour 2 ¾ ounces of Black Russian mix slowly over the cream to layer.

3. Serve with a stirring stick.

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In our first ever recording in front of a live audience at the VinePair HQ, we're revisiting the Old Fashioned, a drink that embodies the very definition of the cocktail and a concoction that has not only withstood the test of time but tells the very evolution of modern craft cocktail culture. Joining us to unpack that journey and dive deep on ingredients and technique is returning guest Steve Schneider, partner, bar manager and bartender at New York’s Sip & Guzzle, and partner at Employees Only Singapore, The Odd Couple in Shanghai and The Elysian Café in Hoboken, N.J. Listen on (or read below) to discover Steve's Old Fashioned recipe — and don't forget to leave us a review wherever you get your podcasts!

Steve Schneider's Old Fashioned Recipe

- 2 ounces 100-proof rye whiskey, such as Rittenhouse (or bourbon)

- 1 heaped bar spoon Demerara syrup (2:1)

- 3 dashes Angostura bitters

- Garnish: orange twist and brandied cherry

Directions 

1. Add all ingredients to an Old Fashioned glass filled with ice or one large rock.

2. Stir briefly until chilled and incorporates (much shorter stir for single large cube).

3. Express orange twist and place on ice and garnish with brandied cherry.

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The Diamondback owes its name to the Maryland terrapin and not the similarly titled venomous snake. Still, plenty of folks meet this cocktail expecting a bite — and no wonder. It's stirred, complex, and can end up being an extremely boozy mix of rye, apple brandy, and Chartreuse. Joining us to explore the drink is Pennsylvania-based Patrick Jennings, the bar manager at Philadelphia’s Andra Hem. Listen on (or read below) to discover Patrick's Diamondback recipe — and don't forget to like, review, and subscribe!

Patrick Jennings' Diamondback Recipe

- 1 ½ ounces Rittenhouse Rye

- ¾ ounce Green Chartreuse

- ¾ ounce Laird’s Bonded Apple Brandy

- Garnish: brandied cherry

Directions 

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

2. Stir until well chilled and strain into a chilled coupe glass.

3. Garnish with brandied cherry.

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On this very special edition of Cocktail College, we’re shaking things up and departing from a specific drink or technique to turn our focus to an ingredient. And it’s not just any ingredient — it’s one of the foundational spirits of American drinks culture as well as the cannon of classic cocktails. That’s right, we’re embarking on a bourbon deep-dive with some of the biggest names in the business: the brand is Wild Turkey and our guest is third-generation Associate Master Blender, Bruce Russell. On a recent trip to Kentucky, we got to sit down with Bruce to talk about bourbon, brand building, family legacy, and how all of that distills down into better mixed drinks at the bar or in your home. We also got a very special first taste of a brand new expression in the brand’s line. Listen on to learn more — and don't forget to like, subscribe, and leave a review!

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Inspired by the rallying cry for a war history has often forgotten, Remember the Maine is a drink that wears its patriotism on its sleeve, and its vermouth and cherry component with pride. At first glance, it reads like a Manhattan with flair: rye, sweet vermouth, cherry Heering, and a rinse of absinthe. But follow its trail and you’ll find a drink that likely evolved from another historical oddity. Helping us navigate its complicated history and composition is Joel Lee Kulp, owner and general manager of Brooklyn’s The Richardson. Listen on (or read below) to discover Joel's Remember the Maine recipe(s) — and don't forget to like, review, and subscribe.

Joel Lee Kulp's Remember the Maine Recipes

Directions follow recipes

Variation 1

- 1 ounce Dolin sweet vermouth

- ¼ ounce Cherry Heering

- 2 ounces Wild Turkey 101 Rye Whiskey

- Garnish: lemon twist

Variation 2

- ¾ ounce Dolin sweet vermouth

- ¼ ounce Cherry Heering

- 2 ounces Michter's Rye Whiskey

- ¼ ounce Pernod Pastis

- Garnish: lemon twist

Variation 3

- ¾ ounce Dolin sweet vermouth

- ¼ ounce Vicario Savage Cherry Liqueur

- 2 ounces Russell's Rye Whiskey

- Garnish: Absinthe spritz (on serving glass)

Directions 

For all three variations

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

2. Stir until well chilled and strain into a cocktail/coupe glass.

3. Add garnish if recipe calls for it.

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To be sure, the Tom Collins is a little boring on paper, but beyond its simplicity lies one of the great origin stories in cocktail history — complete with fake names, old-time pranks, and a debate over whether “Tom” was even the right guy in the first place. It’s a highball in structure, a sour in spirit, and still one of the most enduring templates ever poured over ice. But where did the Tom Collins actually come from? And how can something so classic still surprise and impress us all these years later? Here to discuss all of that and more is Allison Everitt, a Detroit-based bartender and founder of Fast Friends, a pop-up celebrating industry-led hospitality. Listen on (or read below) to discover Allison's Tom Collins recipe — and don't forget to like, review, and subscribe.

Learn more about VinePair's Best New Bartender competition here!

Allison Everitt's Tom Collins Cocktail Recipe

Ingredients 

- 2 ounces Old Tom Gin

- ½ ounce simple syrup (1:1)

- ¾ ounce fresh lemon juice

- Garnish: lemon twist

Directions 

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

2. Shake until chilled and strain into a Collins glass.

3. Fill with ice and top with soda water.

4. Garnish with lemon twist.

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Learn more about VinePair's Best New Bartender competition here!

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First documented in the late 1800's, the East India Cocktail combines Cognac, curaçao, fruit syrup, bitters, and maraschino liqueur. The drink has been tweaked, misattributed, and misunderstood for over a century, and here to break it down for us on Cocktail College is Chicago-based Abe Vucekovich, beverage director at Meadowlark Hospitality. Listen on (or read below) to discover Abe's East India Cocktail recipe — and don't forget to like, review, and subscribe.

Learn more about VinePair's Best New Bartender competition here!

Abe Vucekovich's East India Cocktail Recipe

Ingredients 

- 2-3 dashes Angostura Bitters

- 1 barspoon - ¼ ounce pineapple syrup (depending on Cognac proof)

- ¼ ounce Luxardo Maraschino Liqueur

- ½ ounce Curaçao, such as Pierre Ferrand Dry Curaçao

- 2 ounce Cognac, such as Pierre Ferrand 1840, Bertoux Brandy, or Sacred Bond Brandy

- Garnish: pineapple wedge and skewered cherry

Directions 

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

2. Stir until chilled and strain into a rocks glass over a large cube of ice.

3. Garnish with pineapple wedge and skewered cherry, set on the glass' rim.

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French soldier Gaétan Picon crafted his namesake liqueur — an intensely bitter, herbal, and orange-forward spirit meant to fight off fevers — in the 1830s. Back home, locals soon discovered that a dash of Amer Picon in their beer transformed an ordinary pint into something extraordinary. And so the Picon Bière was born. Joining us to explore it today is Jay Zimmerman, long-time bar owner and bartender at Bar Ba'sik, which sadly recently closed, and sales manager at Good Time Brewing Co. Listen on (or read below) to discover Jay's Picon Bière recipe — and don't forget to like, review, and subscribe!

Jay Zimmerman's Picon Bière Recipe

Ingredients 

- 1 ounce Amer Picon or alternative, such as Braulio or the Pathfinder

- 6 ounces beer, such as Kronenbourg, Witbier, or Good Time IPA Non-Alcoholic

Directions 

1. Build in a 10 ounce Highball glass.

2. Serve as cold as possible without ice.

📖 The Secret to Flavorful Booze-Free Cocktails? NA Beer

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Few cocktails capture the essence of sunshine, simplicity, and sheer refreshment as the Mojito, a humble mix of rum, mint, lime, sugar, and soda water. But don’t be fooled — beneath the easygoing exterior lies a rich history, deep cultural significance, and surprising amount of craft and technique to perfect it. Joining us to explore it today is Maestro Cantinero and founder of Miami's Café La Trova, Julio Cabrera. Listen on (or read below) to discover Julio's Mojito recipe — and don't forget to like, review, and subscribe!

Julio Cabrera's Mojito Recipe

Ingredients 

- ½ tablespoon (10-12g) granulated white cane sugar

- ¾ ounce fresh lime juice

- 6-10 mint leaves

- 2 ounces white rum, such as Bacardi Superior, Flor de Caña 4 Year, Don Q, Banks 5, Bounty etc.

- Garnish: mint sprig and one dash of Angostura bitters

Directions 

1. Add sugar and lime to a highball glass (8 or 10 ounce) and stir to create a paste.

2. Add mint leaves and muddle gently, without breaking leaves.

3. Fill glass with cube ice and add rum.

4. Top with soda water and garnish with mint sprig and bitters.

5. Serve with long stirrer or spoon (no straw).

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- Café La Trova: https://www.instagram.com/cafelatrovamiami/

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