In 2011, industry veterans Joshua Boissy and Krystof Zizka quietly opened Maison Premiere on a then-sleepy stretch of Bedford Avenue—far from the bustling hotspot it would later become. The bar didn’t stay quiet for long. Its immersive, transportive design and exceptional cocktails quickly drew crowds and set a new standard for New York hospitality. Adam sits down with Joshua to unpack the near-miss funding that almost kept the bar from opening, the rapid rise that followed, and where the Maison Premiere brand is headed next.

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Maison Premiere: https://www.instagram.com/maisonpremiere

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In 2013, two celebrated bartenders from Belfast arrived in New York with a single goal: to open the world’s best bar, proudly rooted in Irish heritage. Adam sits down with co-founder Jack McGarry to unpack how they made that vision a reality—and where this now-iconic brand is headed next.

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The Dead Rabbit: https://www.instagram.com/thedeadrabbitny

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They built one of Europe’s most celebrated bars. But when it came time to open in New York City, how did Moe Aljaff and Juliette Larrouy make sure the follow-up didn’t just live up to the original — it surpassed it?

In this episode of the buildout they tell Adam their story.

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schmuck.: https://www.instagram.com/schmuck.ny

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Introducing The Buildout — launching next week.

Every great bar has a story. We’re going behind the scenes with the people who built them: the founders, dreamers, and industry legends shaping the world’s most inspiring drinking destinations. From Maison Premiere to The Dead Rabbit, Long Island Bar, Schmuck, and beyond — this is how the world’s best bars get built.

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Hosted by VinePair Co-Founder @adamteeter

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After hundreds of cocktails, countless techniques, and one unforgettable journey through the art of mixology, Cocktail College is closing the tab. For our final session, we’re doing something a little different: Tim is stepping into the guest seat to share his personal Martini recipe and reflect on what makes the Martini such an iconic cocktail. If you’d like to follow Tim’s next chapter, you can find him on Instagram @timmckirdy. In the meantime, let’s enjoy one last Martini together!

Tim McKirdy's Martini Recipe 

- 3 ½ ounces London Dry gin, such Tanqueray or Ford’s 

- ½ ounce Dolin dry vermouth 

- 2 dashes Regans’ orange bitters 

- Garnish: lemon twist 

Directions 

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

2. Stir until well chilled. 

3. Strain into a frozen Coupe glass. 

4. Express and discard lemon twist to garnish. 

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- Tim: https://www.instagram.com/timmckirdy/ 

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Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it’s become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts! 

Sother Teague's Gibson Recipe 

- 2 ½ ounces London Dry gin, such as Hayman's

- ½ ounce Dolin dry vermouth

- 1-2 bar spoons Rakkyo brine

- Garnish: 3 pickled rakkyos

Directions 

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

2. Stir until well chilled.

3. Strain into a frozen Nick & Nora or Coupe glass.

4. Garnish with 1-3 pickled and chilled rakkyos.

📧Get in touch: [email protected] 

🎧 Related episodes: 

(7) The Gibson

(54) Dirty Martini

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- VinePair: https://www.instagram.com/vinepair/ 

- Tim: https://www.instagram.com/timmckirdy/ 

- Sother: https://www.instagram.com/creativedrunk/

- Amor y Amargo: https://www.instagram.com/amoryamargo/

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Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn’s Pitts and Agi’s Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net. Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts! 

Ben Hopkins' Corpse Reviver No. 1 Recipe 

- 4 dashes Regans' orange bitters

- 1 ounce Method sweet vermouth

- 1 ounce Distillerie La Monnerie Calvados

- 1 ounce D'Ussé XO Cognac (or Hennessy VSOP)

- Garnish: grapefruit twist

Directions 

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

2. Stir until well chilled.

3. Double strain into a chilled Nick & Nora glass or brandy snifter.

4. Garnish with a grapefruit twist.

📧Get in touch: [email protected] 

🎧 Related episodes: 

(48) Corpse Reviver No. 2

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- Tim: https://www.instagram.com/timmckirdy/ 

- Ben: https://www.instagram.com/benhopkinsbenhopkins/

- Pitts: https://www.instagram.com/pitts_bk/

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Solubility sounds wonky, but it’s really the bartender’s key to moving flavor, color, texture, and aroma with purpose. In this Techniques episode, Eamon Rockey joins Cocktail College to turn it into a toolkit: choosing the right solvent (water, acid, alcohol, fat), when to use time/temperature/pressure (sous vide, vac machine, iSi whipper), and real-world cases (herbs, berry “consommé,” and chocolate) — plus how Rockey’s Botanical Liqueur embodies all of these ideas. Listen on to learn more — and don't forget to leave us a review wherever you get your podcasts! 

📧Get in touch: [email protected] 

🎧 Related episodes: 

(136) Techniques: Preservation

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- Tim: https://www.instagram.com/timmckirdy/ 

- Eamon: https://www.instagram.com/eamonrockey/

- Rockey's Liqueur: https://www.instagram.com/rockeysliqueur/

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Can a cocktail really be made from just one ingredient? The Amaro Shakerato says yes — and proves it in this episode. Robby Dow of Wilmington’s Bespoke joins Cocktail College to explore how amari check every classic cocktail box, and why shaking different expressions side by side can lead to wildly different — and delicious — results. Listen on (or read below) to discover Robby's Amaro Shakerato recipe — and don't forget to leave us a review wherever you get your podcasts! 

Robby Dow's Amaro Shakerato Recipe 

- 2 ounces Bràulio

Directions 

1. Add Bràulio into a shaker tin with ice.

2. Shake until chilled with Kold Draft cubes — about 7 seconds.

3. Strain into the other side of the tin. Discard ice and reverse dry shake until you hear no more ice chips.

4. Strain into a frozen Nick & Nora or Coupe glass.

5. Rest for a moment before serving or drinking.

📧Get in touch: [email protected] 

🤓 Read more: Why You Should Know About Bràulio, the Insider’s Amaro

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- Tim: https://www.instagram.com/timmckirdy/ 

- Robby: https://www.instagram.com/thevodkaartist/

- Bespoke: https://www.instagram.com/bespoke.nc/

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Born in the golden age of aviation, the Air Mail combines rum, lime, honey, and Champagne into a twinkling mix of glamour and effervescence. In this episode, Leanne Favre of Brooklyn’s Dolores joins Cocktail College to explore the drink’s Cuban roots, its place between the French 75 and Old Cuban, and how to reimagine it today. Listen on (or read below) to discover Leanne's Air Mail recipe — and don't forget to leave us a review wherever you get your podcasts! 

Leanne Favre's Air Mail Recipe 

- ¾ ounce honey syrup

- ¾ ounce fresh lime juice

- 1 ½ ounces Probitas rum

- 1 ½ ounces Champagne

- Garnish: lime twist

Directions 

1. Add honey syrup, lime, and rum to a cocktail shaker with ice.

2. Shake until chilled and strain into a chilled Highball glass with Kold Draft ice.

3. Top with Champagne.

4. Express a lime twist and lean on the rim to garnish.

📧Get in touch: [email protected] 

🤓 Read more: The Acid Test: What’s the Best Version of Lime Juice for Cocktails?

🎧 Related episodes: 

(16) French 75

(13) Daiquiri

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- Tim: https://www.instagram.com/timmckirdy/ 

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- Dolores: https://www.instagram.com/dolores.bk/

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