On this dive into the archives of Cocktail College, we're joined by Jeffrey Morgenthaler of Portland, Ore.’s Pacific Standard to discuss one of the world's most iconic cocktails: the Negroni. Morgenthaler schools us on how to perfect this classic and explains how his barrel-aged-Negroni became a national — and international — phenomenon. Listen on to learn Morgenthaler's spec — and don’t forget to leave a rating, review, and subscribe!

Jeffrey Morgenthalers' Negroni Recipe

Ingredients

- 1 ounce Beefeater gin

- 1 ounce Cinzano Rosso vermouth

- 1 ounce Campari

- Garnish: orange twist or wedge

Directions

1. Add all ingredients to a chilled rocks glass with ice.

2. Stir until chilled.

3. Garnish with an orange twist or wedge.

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Against a backdrop of explosive growth for tequila in the U.S., there remains a relative lack of classic and contemporary classic tequila cocktails — and that phenomenon is only amplified when you look beyond blanco and añejo and focus solely on reposado. This feels like an opportunity missed, so we decided to put things right and devote a discussion to mixing reposado in cocktails. Joining us as our tutor for the episode is William Brooks, Brown Forman’s global brand ambassador for tequila. Whether you’re looking to reimagine classics with reposado or construct something entirely new from scratch, we’ve got you covered. Listen on to learn William's tips — and don’t forget to leave a rating, review, and subscribe!

William Brooks' Gracias Mexico Recipe

Ingredients

- 1 Tequila Herradura reposado

- 1 ounce fresh lemon juice

- ¾ ounce Nixta Licor de Elote

- ¼ ounce creme de cacao

- ¼ ounce agave nectar

- ¼ egg white

- Garnish: grated nutmeg

Directions

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

2. Add ice and shake until well chilled.

3. Strain into a chilled Nick & Nora glass and garnish with a grated nutmeg.

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A riff on the Pegu Club that somehow tastes exactly like grapefruit juice? That can only be Paul Harrington's Jasmine cocktail. Paul joins us on the show today to share the drink's genesis, talk about bartending in San Francisco (and beyond) in the early 90's, and reflect upon the growth of cocktail culture around the country since then. Listen on (or read below) to learn Paul's Jasmine recipe — and don’t forget to leave a rating, review, and subscribe!

Paul Harrington's Jasmine Recipe

Ingredients

- 1 ½ ounces London Dry gin

- ¾ ounce fresh lemon juice

- ¼ ounce Cointreau

- ¼ ounce Campari

- Garnish: lemon twist

Directions

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

2. Shake until well chilled.

3. Strain into a chilled coupe glass and garnish with a lemon twist.

📧Get in touch: cocktailcollege@vinepair.com

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

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

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