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Among the many individuals who ushered cocktails and bartending into the modern mainstream, Phil Ward’s name rings out as loud as any in the industry. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the Last Word and the topic of today’s show. Listen on to learn Ward’s Division Bell recipe — and don’t forget to like, review, and subscribe! 

Phil Ward’s Division Bell Recipe 

Ingredients 

- 1 ½ ounces mezcal, such as Del Maguey Vida 

- ¾ ounce Aperol 

- ½ ounce Luxardo Maraschino liqueur 

- ¾ ounce fresh lime juice 

- Garnish: grapefruit twist 

Directions 

1. Add all ingredients to a shaker with ice. 

2. Shake until chilled. 

3. Strain into a chilled coupe glass and garnish with a grapefruit twist (express and discard). 

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Nothing about the Japanese Cocktail is inherently Japanese, save for some of the patrons who reportedly first enjoyed it while frequenting the hotel bar tended by our old pal Jerry Thomas. Joining us today to shed some light on this mysterious and all-but-forgotten classic is Will Patton. Based in Washington D.C., Will is the beverage director of the restaurants Bresca and Jônt. Listen on (or read below) to discover Will's Japanese Cocktail recipe — and don't forget to like, review, and subscribe!

Will Patton's Japanese Cocktail Recipe

Ingredients

• 2 ounces brandy, such as Cognac, Armagnac, or Calvados
• 1/4 ounce orgeat
• 2 dashes aromatic bitters, such as Bitter Truth
• Garnish: lemon twist

Directions

1. Add all ingredients to a mixing glass with ice.
2. Add two lemon peels to either side of the ice on the outer inner rim of the mixing glass.
3. Stir until chilled.
4. Strain into a chilled Nick & Nora glass.
5. Garnish with a lemon twist.

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While often deemed an “unserious” cocktail ingredient, without the Japanese muskmelon liqueur Midori, the world would be robbed of the vibrant green, iconic Midori Sour cocktail —and that would be a shame, because this typically disregarded drink can be a showstopper, especially when prepped to the specs of New-York-based author and former bartender John deBary. Listen on to learn deBary’s Midori Sour recipe — and don’t forget to like, review, and subscribe! 

John deBary’s Midori Sour Recipe 

(As featured in Drink What You Want) 

Ingredients 

- 2 ounces Midori 

- 1 ounce fresh lime juice 

- 1 egg white 

- Garnish (optional): lime wheel 

Directions 

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

2. Add ice and shake until chilled. 

3. Strain into a chilled Old Fashioned glass. 

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We’re jetting off to Barbados today on Cocktail College to explore one of the island’s most beloved drinks, The Corn ‘n’ Oil. Joining us to do so is Kevin Beary, a rum enthusiast and beverage director of Chicago’s award-winning Three Dots and a Dash, and The Bamboo Room at Three Dots and a Dash. Listen on to learn Beary’s Corn ‘n’ Oil recipe — and don’t forget to like, review, and subscribe! 

Kevin Beary’s Corn ‘n’ Oil Recipe 

Ingredients 

- 2 ounces rum, such as Foursquare 2010

- ½ ounce Falernum

- 4 dashes Angostura Bitters

- Garnish: lime coin

Directions 

1. Add all ingredients to a double Old Fashioned glass with a large, 2x2 inch ice cube. 

2. Stir thoroughly to dilute and chill. 

3. Express 10-15 drops of a lime coin. 

4. Add lime coin to the glass, give one last stir, and stir. 

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À La Louisiane doesn’t enjoy as much attention as drinks like the Sazerac, Ramos Gin Fizz, and Vieux Carré, but this wonderful cocktail is New Orleans through and through. Unraveling the mysteries and magic of this cocktail, we’re joined today by William Elliott, managing partner and executive bar director of New York’s Maison Premiere, a veritable love letter to that grand city and its numerous great cocktails. Listen on to learn Elliott’s À La Louisiane recipe — and don’t forget to like, review, and subscribe! 

William Elliott’s À La Louisiane Recipe 

(As featured in The Maison Premiere Almanac) 

Ingredients 

- 5 dashes absinthe, such as La Muse Verte 

- 5 dashes Peychaud’s bitters 

- ½ ounce Bénédictine

- ¾ ounce sweet vermouth, such as La Quintinye Rouge  

- 1 ¾ ounces overproof rye whiskey, such as Wild Turkey 101 

- Garnish: skewered candied cherry 

Directions 

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

2. Stir rapidly until chilled and strain into a chilled Nick & Nora glass. 

3. Garnish with a skewered candied cherry. 

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The term “modern classic” doesn’t do the White Negroni justice — this drink is an icon, beloved worldwide, and the first stop on many a drinker’s journey down the craft cocktail rabbit hole. Joining us to chat about the drink we have not one but two guests: Ally Marone and Patty Dennison from New York’s Grand Army bar. Listen on to learn all you need to know about the White Negroni — and don’t forget to like, review, and subscribe! 

Ally Marone and Patty Dennison’s White Negroni Recipe 

Ingredients 

- 1 ounce Suze gentian liqueur 

- 1 ounce gin, such as Plymouth 

- 1 ounce Dolin Blanc vermouth or Cocchi Americano 

- Garnish: grapefruit twist 

Directions 

1. Add all ingredients to a mixing glass and stir briefly. 

2. Strain into a rocks glass over one large cube of ice. 

3. Garnish with a grapefruit twist. 

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On the face of it, the Garibaldi is a simple two-ingredient cocktail composed of Campari and fresh orange juice. But as will all of the drinks we cover on Cocktail College, there’s so much more to it than that. This delicious highball represents the unity of Italy as one nation, and its citrus component offers much room for experimentation. Joining us for today’s episode is is Luca Missaglia, the co-founder of bartender training platform The Art of Shaking, and managing director partner of the rhubarb-based Amaro Santoni. Read on to learn Missaglia’s Garibaldi recipe — and don’t forget to like, review, and subscribe! 

**Enter the Mount Gay ‘A Taste of Home’ Cocktail Competition here**

Luca Missaglia’s ‘Three Citrus’ Garibaldi Recipe 

Ingredients 

- 2 ½ ounces fresh pink grapefruit juice 

- 2 ounces fresh blood orange juice 

- 1 ½ ounces Campari (or an alternative, such as Amaro Santoni)

- Garnish: fresh bergamot twist 

Directions 

1. Add fresh juices to a chilled highball glass. 

2. Add Campari and top with ice. 

3. Garnish with citrus twist and a stirrer. 

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