Hopping into your feed today we have New York's Pamela Wiznitzer talking all about The Grasshopper — a cocktail she counts in her top-five drinks, and one she's made sure to always have a variation of on bar menus throughout her career. Listen on (or read below) to discover Wiznitzer's Grasshopper recipe — and don’t forget to subscribe! 

Pamela Wiznitzer’s Grasshopper Recipe  

Ingredients 

- ¼ ounce absinthe

- ¾ ounce crème de menthe

- 1 ounce crème de cacao

- 1 ½ ounces heavy cream

- 1 ounce gin, Cognac, or Irish whiskey

- ½ pinch salt

Directions 

1. Combine all ingredients in a shaker with three Kold-Draft ice cubes.

2. Shake until cold and strain into a cold coupe glass. 

3. Garnish with a shaving of bitter chocolate. 

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A curious concoction that brings Campari to the tiki sphere, the Jungle Bird has soared in popularity over the last decade. Richard Boccato, owner of New York’s Dutch Kills bar, explains how he first became acquainted with the drink, and shares his role in helping the cocktail find modern day fame. Listen on (or read below) to discover Boccato’s Jungle Bird recipe — and don’t forget to subscribe! 

Richard Boccato’s Jungle Bird Recipe 

Ingredients 

- ¾ ounce rich Demerara simple syrup (2:1 ratio) 

- ⅞ ounce fresh lime juice (scant 1 ounce) 

- 1 ¼ ounce fresh pineapple juice  

- ¾ ounce Campari 

- 1 ounce blackstrap rum, such as Cruzan  

- ½ ounce Demerara rum, such as El Dorado 12 

- Pinch smoked sea salt 

Directions 

1. Combine all ingredients in a shaker with one cube of ice (roughly 1.75 x 2 inches in size). 

2. Shake until cold and strain into a double Old Fashioned glass over one large cube of ice. 

3. Garnish with your choice of pineapple wedge, orange, cocktail cherry, and/or pineapple fronds. 

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A boozy Tiki classic, the Zombie’s reputation has benefitted from ample helpings of marketing and mysticism. With a lengthy list of ingredients, it’s also a drink that can seem overwhelming when viewing the recipe at first glance. In today’s episode, spirits educator, author, and Tiki expert Shannon Mustipher breaks down those ingredients and teaches us how to master its preparation. Listen on (or read below) to discover Mustipher’s Zombie recipe — and don’t forget to subscribe!

Shannon Mustipher’s Zombie Recipe

Ingredients

- 1 1⁄2 ounces aged rum

- 1 1⁄2 ounces pot still Jamaican rum

- 1 ounce 151-proof rum

- 6 drops absinthe

- 1⁄2 ounce falernum

- 1 teaspoon grenadine

- 1⁄2 ounce Don’s Mix

- 3⁄4 ounce fresh lime juice

- 1 dash of Angostura bitters

Directions

1. Combine all ingredients in a shaker with cubed ice.

2. Shake until cold and strain into a Collins glass or vessel of your choice over crushed ice.

3. Garnish with mint, a lime wedge, and an orange twist.

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The Pornstar Martini seems custom designed to grab our attention, with its gaudy name, striking appearance, and dessert-inspired ingredients. And this drink is deserving of our attention — especially with other cocktails from a similar era now seeing a revival. In today’s episode, Pornstar Martini expert Laura Newman breaks down the cocktail in fine detail and offers multiple solutions for some of its trickier-to-obtain ingredients. Listen on (or read below) to discover Newman’s Pornstar Martini recipe — and don’t forget to subscribe!

Laura Newman’s (Classic) Pornstar Martini Recipe

Ingredients

- 1 1⁄2 ounces vanilla vodka, such as Grey Goose La Vanille

- 1⁄2 ounce passion fruit liqueur

- 2 ounces passion fruit puree

- 2 barspoons vanilla sugar

- 2 ounces sparkling wine, ideally Champagne

Garnish:

- 1⁄2 fresh passion fruit

Directions

1. Add all ingredients except sparkling wine to a cocktail shaker filled with ice.

2. Shake vigorously until well-chilled and aerated.

3. Strain into a chilled coupe glass.

4. Garnish with fresh passion fruit and a demi tasse spoon.

5. Serve with sparkling wine sidecar. 

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Rum blends, juicing pineapples, late 70’s pop music, and a special little something called “coco biz” — these are all on the menu in this week’s episode, which focuses on the Piña Colada. Leading our tropical escape is Ivy Mix, owner of Brooklyn’s Leyenda, author of Spirits of Latin America, and co-founder of the Speed Rack competition. Listen on (or read below) to discover Mix’s Piña Colada recipe — and don’t forget to subscribe! 

Ivy Mix’s Piña Colada Recipe 

Ingredients 

- 1 ounce Novo Fogo Cachaça 

- ¾ ounce Don Q rum 

- ¼ ounce El Dorado 3 Year Old 

- ¾ ounce fresh pineapple juice 

- 1 ounce “Coco Biz” (equal parts Coco Lopez and full fat coconut milk) 

- ½ ounce fresh lemon juice

- 1 tsp simple syrup 

Garnish: 

- Freshly grated nutmeg 

- Pineapple frond 

- Jamaican dark rum float 

Directions 

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

2. Shake vigorously until well-chilled and aerated. 

3. Strain into a crushed-ice-filled collins glass. 

4. Float a small amount of Jamaican dark rum on top and garnish with nutmeg and pineapple fronds. 

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Traditional Long Island Iced Teas break all the rules that have since defined the craft cocktail

movement. But that doesn’t mean that — when made to more exacting standards — we should

discount its merits as a quality cocktail. In today’s episode, Porchlight beverage director

Nicholas Bennett teaches us how to upgrade the LIIT. Listen on (or read below) to discover

Bennett’s Long Island Iced Tea recipe — and don’t forget to subscribe!

Nicholas Bennett’s Long Island Iced Tea Recipe

Ingredients

- 1⁄2 ounce vodka

- 1⁄2 ounce London Dry gin

- 1⁄2 ounce white rum

- 1⁄2 ounce blanco tequila

- 1⁄2 ounce Cointreau

- 3⁄4 ounce fresh lemon juice

- 1/2 ounce simple syrup

- Coca Cola, to top

- 4 dashes Angostura bitters

Directions

1. Add vodka, gin, rum, tequila, Cointreau, simple syrup, and fresh lemon juice to a cocktail shaker with ice.

2. Shake until chilled.

3. Strain into an ice-filled highball glass.

4. Top with Coca Cola.

5. Finish with 4 dashes Angostura bitters and garnish with an optional orange or lemon wedge.

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Among the world’s most refreshing and flavorful two-ingredient highballs, the Paloma is a simple composition that combines just tequila and grapefruit soda. But that doesn’t mean it can’t be treated like a “proper” cocktail, nor that you can’t apply some of the most advanced mixology techniques to take the drink to the next level. In this week’s episode, Jack Schramm teaches us how to do just that. Listen on (or read below) to discover Schramms’s Paloma recipe — and don’t forget to subscribe! 

Jack Schramm’s Paloma Recipe 

Ingredients 

- 2 ounces tequila, preferably Siete Leguas Blanco 

- 1 ounce fresh grapefruit juice 

- ¾ ounce fresh lime juice 

- ½ ounce simple syrup 

- 5 drops 20 percent saline solution 

- Club soda, to top 

Directions 

1. Build all ingredients except soda in a shaking tin. 

2. Fill with ice and shake until chilled. 

3. Strain into an ice-filled highball glass. 

4. Top with soda. 

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In today’s episode, we sit down with Joaquín Simó of New York’s Pouring Ribbons for a special Cognac tasting, all with the aim of exploring how bartenders select ingredients for specific cocktails and why. The cocktail in question is the Sidecar, and Joaquín shares a wealth of knowledge on how to make your version live up to the drink's rich heritage. Listen on (or read below) to discover Joaquín’s Sidecar recipe — and don’t forget to subscribe! 

Joaquín Simó’s Sidecar Recipe 

Ingredients 

- 2 ounces Cognac, preferably Pierre Ferrand 1840 

- ¾ ounce Pierre Ferrand Dry Curaçao 

- ¾ ounce fresh lemon juice 

- 1 teaspoon rich demerara sugar syrup (2:1) 

- Garnish: lemon twist 

Directions 

1. Add all ingredients to a shaker and fill with ice. 

2. Shake until chilled. 

3. Strain using a Hawthorne strainer into a chilled coupe glass.  

4. Garnish with a lemon twist and serve. 

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The Pisco Sour offers a velvet, refreshing intro to the stunningly complex world of Pisco. Lynnette Marrero leads us on an exploration of both spirit and drink in today’s episode, and shares her tips on how to master the iconic cocktail. Listen on (or read below) to discover Lynnette’s Pisco Sour recipe — and don’t forget to subscribe! 

Lynnette Marrero’s Pisco Sour Recipe 

Ingredients 

- 1 ounce cane simple syrup (2:1) 

- ½ ounce fresh lemon juice 

- ½ ounce fresh lime juice 

- 2 ounces pisco, ideally acholado or quebranta 

- 1 egg white 

- Garnish: Angostura bitters 

Directions 

1. Add all ingredients (minus Angostura) to a Boston shaker and dry shake without ice until all ingredients are well incorporated. 

2. Add ice and shake until chilled. 

3. Strain half of the cocktail into a chilled coupe glass. Allow to settle for a moment, then slowly top with the rest of the drink. 

4. Garnish with a few dashes of Angostura bitters. 

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