It's been almost two years since we first explored the timeless mix of Campari, American whiskey, and sweet vermouth, so now felt like an opportune moment to revisit — and reconsider — the Boulevardier. Joining us to do so is jet-setting Japan-based bartender Holly Graham, founder of Tokyo Confidential, which opened in late 2023. Listen on (or read below) to learn Holly's Boulevardier recipe — and don't forget to like, review, and subscribe!

Holly Graham's Boulevardier Recipe

Ingredients

- 45 milliliters rye whiskey, such as Woodford Reserve

- 22.5 milliliters Scarlet Bitter Liqueur (or split base Campari and Aperol)

- 22.5 milliliters Mancino sweet vermouth

- Garnish: orange coin

Directions

1. Add all ingredients to a Kimura rocks glass with one large cube.

2. Stir until well chilled.

3. Garnish with orange coin.

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

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

- Holly Graham: https://www.instagram.com/hollygrahamdrinks/

- Tokyo Confidential: https://www.instagram.com/tokyoconfidentialbar/

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We're shifting our gaze from individual cocktails momentarily to explore a single ingredient. More specifically, one of the world's most popular spirits: vodka. Joining us to do so is Dennis Tamse, the Global Relationships Director for the Nolet Distillery. This being Cocktail College, there will also be some Martini discussion, including Dennis' preferred Vodka Martini recipe, which is also listed below.

Dennis Tamse's Vodka Martini Recipe

Ingredients

- 50 milliliters Ketel One vodka

- 20 milliliters dry vermouth

- Garnish: lemon twist and olive

Directions

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

2. Stir until well chilled.

3. Strain into a chilled Nick & Nora or coupe glass.

4. Garnish with a small lemon twist and a chilled olive.

📧Get in touch: cocktailcollege@vinepair.com

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

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

- Ketel One: https://www.instagram.com/ketelone/

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The Painkiller carries unusual baggage for a tropical drink created in paradise. Those issues stem from contested origin stories — something we encounter quite frequently here at Cocktail College — and intellectual property wrangles (not quite so common). Joining us to explore all of that, and just generally wax lyrical about the Painkiller, is Daniel O'Grady, general manager at NYC's Lullaby. Listen on (or read below) to learn Daniel's "riff" on the Painkiller — and don't forget to like, review, and subscribe!

Daniel O'Grady's "riff" on The Painkiller

Ingredients

- ¾ ounce fresh orange juice (acid adjusted with 1% lactic acid)

- 3 ½ ounces fresh pineapple juice

- 1 ½ ounces cream of coconut blend (3:2 Coco Lopez:coconut milk)

- 1 barspoon Hamilton 151

- ¼ ounce (scant) Cruzan Black Strap

- ¾ ounce El Dorado 15 Year

- 1 ounce Smith & Cross

- Garnish: freshly grated nutmeg

Directions

1. Add all ingredients (sans garnish) to a cocktail shaker with Kold Draft ice.

2. Shake until well chilled.

3. Strain into a chilled Collins glass filled 70 percent with crushed ice.

4. Garnish with lots of freshly grated nutmeg and serve with a straw.

📧Get in touch: cocktailcollege@vinepair.com

🍸Follow us:

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

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

- Daniel O'Grady: https://www.instagram.com/danielogrady97/

- Lullaby NYC: https://www.instagram.com/lullabynyc/

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