Never before on Cocktail College have we covered a cocktail that’s so defined by the inclusion of a very specific type of bitters as today’s drink: the Fourth Regiment. The bitters in question are of the celery variety, the drink is a riff on the Manhattan, and our guest is Chris Lemperle, who runs the bar at New York's Crane Club. Listen on (or read below) to discover Chris' Fourth Regiment recipe — and don't forget to like, review, and subscribe!

Chris Lemperle's Fourth Regiment Recipe

Ingredients

- 1 ½ ounces rye whiskey, such as Rittenhouse

- 1 ½ ounces sweet vermouth, such as Carpano Antica

- 2 dashes Peychaud's bitters

- 2 dashes orange bitters

- 2 dashes celery bitters

- Garnish: lemon twist

Directions

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

2. Stir until well chilled.

3. Strain into a chilled coup or Nick & Nora glass and garnish with a lemon twist.

Chris Lemperle's Cavalier Recipe

Ingredients

- 1 ½ ounces rye whiskey, such as Rittenhouse

- ½ ounce Calvados, such as Domaine du Montreuil Pays d’Auge

- ½ ounce single malt Irish whiskey, such as Bushmills 10 Year

- 1 ½ ounces sweet vermouth, such as Carpano Antica

- ½ teaspoon cane syrup

- 2 dashes Peychaud's bitters

- 2 dashes orange bitters

- 2 dashes celery bitters

- Garnish: lemon twist

Directions

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

2. Stir until well chilled.

3. Strain into a chilled Coupette and sidecar, and garnish with a lemon twist.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

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

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

- Chris: https://www.instagram.com/chrislemperle/

- Crane Club: https://www.instagram.com/craneclubrestaurant/

Hosted on Acast. See acast.com/privacy for more information.

When considering what makes a cocktail notable or even iconic, the Singapore Sling has a lot going for it. There’s the more than 100 years of history and indelible ties to a nation as well as a historic hotel bar in that nation. It has its own glass, a catchy name, and a memorable big-screen appearance in at least one major film. Here to explore this tropical icon with us at Cocktail College is Steve Schneider, partner, bar manager, and head bartender at New York’s Sip & Guzzle. Listen on (or read below) to discover Steve's Singapore Sling recipe — and don't forget to like, review, and subscribe!

Steve Schneider's Singapore Sling Recipe (courtesy of the Long Bar at the Raffles Hotel)

Ingredients

- 30 milliliters London Dry Gin

- 10 milliliters Bénédictine (D.O.M)

- 10 milliliters Cherry Liqueur (Luxardo Sangue Morlacco)

- 10 milliliters Orange Curaçao (Pierre Ferrand Dry Curaçao)

- 10 milliliters Crawley’s Raffles Grenadine

- 2 dashes Scrappy’s Plantation Raffles Bitters

- 60 milliliters fresh pineapple juice

- 15 milliliters fresh lime juice

- Garnish: Luxardo cherry and a slice of pineapple

Directions

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

2. Shake until well chilled and strain into a Singapore Sling glass.

3. Top with fresh ice and garnish with Luxardo cherry and pineapple slice.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

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

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

- Steve: https://www.instagram.com/mightyschneidey/

- Sip & Guzzle: https://www.instagram.com/sipandguzzlenyc/

Hosted on Acast. See acast.com/privacy for more information.

The Mexican Firing Squad is a bonafide tequila-based classic with almost 100 years' history — despite what its '70s-disco-era-sounding name suggests. As James O'Donnell, bar manager at Fives Bar in New Orleans, puts it, the MFS is a great recommendation for those looking to riff on the Spicy Margarita. But it's also so much more than that. Listen on (or read below) to discover James' Mexican Firing Squad recipe — and don't forget to like, review, and subscribe!

James O'Donnell's Mexican Firing Squad Recipe

Ingredients

- 4-5 dashes Angostura bitters

- ¾ ounce fresh lime juice

- ¾ ounce Hibiscus grenadine (1:1 Pom juice to sugar + 5-7 grams dried hibiscus per quart)

- 2 dashes Árbol Chile tincture (Blanco tequila and Chile de árbol)

- 2 ounces reposado tequila, such as Patrón

- Garnish: dehydrated lime wheel

Directions

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

2. Hard shake until well chilled and strain into a Rocks glass filled with cubed ice.

3. Garnish with a dehydrated lime wheel.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

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

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

- James: https://www.instagram.com/bitternothing/

- Fives Bar: https://www.instagram.com/fives.bar/

Hosted on Acast. See acast.com/privacy for more information.