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.

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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.

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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.

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You might question why we're focusing on the Lychee Martini today, based upon its reputation for being overly sweet, garishly garnished, and a “Martini” by virtue of its serving vessel only. But this drink is not a lost cause, nor should it be confined to the annals of history, along with the likes of the Appletini — not when it’s in the hands of some of the finest pros in the hospitality industry. One such individual is Bryan Schneider, beverage director at New York’s recently opened Twin Tails and creator of the restaurant’s Salted Lychee Martini. Listen on (or read below) to discover Bryan's classic and updated Lychee Martini recipes — and don't forget to like, review, and subscribe!

Bryan Schneider's Salted Lychee Martini Recipe

Ingredients

- 3 ounces vodka

- 2 tsp St. Germain

- 1 ounce Lychee syrup (Chaokoh brand)

- ½ tsp olive brine

- 1 gram citric acid

- 1 gram salt

- 1 Makrut lime leaf for shaking

- Garnish: Double Makrut leaf

Directions

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

2. Shake until well chilled and strain into a coupe.

3. Garnish with a fresh, double Makrut lime leaf.

Bryan Schneider's Classic Lychee Martini Recipe

Ingredients

- 3 ounces vodka

- 1 ounce Lychee syrup (Chaokoh brand)

- ¼ ounce fresh lemon or lime juice

- 1 canned Lychee (Chaokoh brand)

- Garnish: 1 canned Lychee (Chaokoh brand)

Directions

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

2. Shake until well chilled and strain into a coupe.

3. Garnish with canned Lychee on a pick.

📧Get in touch: cocktailcollege@vinepair.com

🍚OKA Brand rice-based vodka: read the review here

🏆VinePair's 50 Best Spirits of 2024

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Whether you're partaking in Dry January, looking to dip a toe into the realm of Zebra Striping, or simply want to learn how to craft better non-alcoholic cocktails from one of the best in the business, this conversation with Derek Brown has you covered. Derek has devoted the most recent chapter of his career to NA drinks, is the author of the book Mindful Mixology and the substack Positive Damage, and host of the Mindful Drinking podcast. Listen on to learn his unique approach to NA drinks — and don't forget to subscribe!

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Cooked or uncooked? Fresh or aged? Bourbon, Cognac, or rum-based? For this festive Cocktail College and the ultimate guide to Eggnog, we're joined by returning guest Aaron Goldfarb, author and VinePair writer at large. Listen on (or read below) to learn Aaron’s batched Eggnog recipe — and don’t forget to like, review, and subscribe!

Aaron Goldfarb’s Eggnog Recipe (serves 12)

Ingredients

- 12 eggs, separated

- 1 cup demerara sugar

- 3-4 cups milk

- 1 16-ounce carton heavy cream

- 12-16 ounces alcohol, such as bourbon, Cognac, and/or aged rum

- Garnish: nutmeg

Directions

1. Beat egg whites to a soft peak and set aside.

2. Separately, mix egg yolks and sugar until sugar is dissolved.

3. Add cream and milk until thoroughly combined.

4. Carefully fold in egg whites then add alcohol.

5. Decant into a punch bowl and ladle into Old Fashioned glasses to serve.

6. Garnish with freshly grated nutmeg.

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The Moscow Mule is arguably the ultimate workhorse cocktail. Equally at home in high-class bars as well as neighborhood dives, it’s a fantastic candidate for some high-brow hacks, should you be so inclined. We here at Cocktail College are so inclined, so we enlisted the help of Evan Hawkins, co-owner and beverage director of Romeo’s, in New York's East Village. Listen on (or read below) to learn Evan's Moscow Mule recipe — and don't forget to like, review, and subscribe!

Evan Hawkins' Moscow Mule Recipe Recipe

Ingredients

- 1 ½ ounces vodka

- ½ ounce fresh lime juice

- 1 ¼ ounces ginger syrup (Liquid Alchemist / Cheeky)

- Ginger beer

- Angostura Bitters

- Garnish: mint

Directions

1. Add vodka, lime, and ginger syrup to a shaker with two Kold Draft cubes.

2. Whip shake until well chilled and strain into a tall glass.

3. Top with ginger beer, crushed ice, Angostura Bitters, and mint.

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A simple but delightful brunch staple, the Mimosa has a surprisingly specific history for a mix of orange juice and sparkling wine. Today we're joined by Matt Chavez, bar manager at New York's COQODAQ, to discuss the dynamic duo. Listen on (or read below) to learn Matt's Mimosa recipe — and don't forget to like, review, and subscribe!

Matt Chavez's Mimosa Recipe

Ingredients

- 1 ounce freshly squeezed orange juice

- Blanc de Blancs Champagne, such as Pierre Peters

Directions

1. Add orange juice to a flute glass.

2. Top with Champagne.

3. Serve without garnish next to a cup of black coffee.

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- COQODAQ: https://www.instagram.com/coqodaq/

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