All Episodes
46 of 100 episodes published
This drink was invented at a hotel in 1970s Kuala Lumpur -- not the Caribbean.
A 2000s bartender muddles fresh basil with gin and proved herbs belong in more than mojitos.
The 1970s hotel bar invented this grenadine-heavy drink to literally watch the sunrise.
A 1930s tiki bartender warned customers: drink two and you'll behave like a zombie.
Mezcal bartenders finally got permission to mess with the Old Fashioned -- and everyone agreed it worked.
A 1984 London gin drink proved you could layer spirits in a rocks glass and people would order it.
The 'revival' cocktail literally has absinthe in it -- and still somehow tastes alive.
This four-equal-parts cocktail is mathematically perfect -- and almost impossible to balance.
A 2007 Brooklyn cocktail proved amaro liqueurs deserved their own moment at the bar.
New Orleans bartenders shook this fizz drink for hours -- some literally all night.
James Bond ruined the martini by ordering vodka instead of gin -- and bartenders still argue.
A speakeasy gin drink was named for a Philadelphia men's club -- but became a woman's cocktail.
This four-ingredient aperitif has no spirits -- just bitters, vermouth, and soda.
Prohibition-era bartenders invented this to mask the taste of bathtub gin -- now it's canonical.
This forgotten 1910s gin cocktail tastes like flowers, proved people hated it, then came back.
The Kentucky Derby's official drink is more ritual than recipe -- and that's the entire point.
Peru and Chile have spent centuries fighting over this drink -- and both claims are legitimate.
This gin drink is basically the template every bartender uses to build cocktails.
A 2000s London cocktail proved you could reinvent Scotch whisky for the modern era.
New Orleans' signature cocktail is barely a cocktail at all -- just absinthe and rye on ice.
This three-ingredient gin drink started as a way to prevent scurvy at sea.
Bermuda trademarked their national drink -- and only one rum brand can legally make it.
Paris' most elegant drink is named after a motorcycle attachment -- and that's the real story.
Brazil's national drink is technically a mojito made wrong -- and that's exactly the point.
This 2000s club banger became a legitimate cocktail by leaning into exactly what it sounds like.
One drink contains more alcohol than most people order in a night -- and tastes like lemonade.
The Amaretto Sour proves that almond liqueur can anchor a real drink, not just a shot.
The Boulevardier is a Manhattan's sophisticated European cousin -- same bones, different soul.
A gin and tonic is two ingredients -- so why do most bartenders make it taste like sadness.
The French 75 is gin, sugar, and champagne -- a drink that tastes like it cost twice as much.
The Mai Tai needs two rums and almond liqueur -- skip either and you've killed the drink.
A Bloody Mary is technically a cocktail but really it's a vehicle for whatever the bartender wants.
The Pina Colada was invented to hide bad rum -- but with good rum it's legitimately smooth.
The Cosmo became a punchline but it's actually a perfectly balanced cranberry-citrus sour.
The Paloma is what happens when you replace margarita lime with fresh grapefruit and salt.
The Aperol Spritz is three ingredients and an Italian sunset -- there's no room to hide.
The Moscow Mule is vodka marketing genius disguised as a cocktail -- but it actually works.
The Manhattan is dead in most bars because bartenders keep vermouth in the sun like it's decorative.
Mojitos look like lemonade but they pack the punch of a serious spirit-forward drink.
The martini is where bartenders either build trust or lose it -- temperature beats technique.
Whiskey sours with egg white are silk; without it, they're just sour whiskey in a glass.
The daiquiri invented the sour formula -- every citrus cocktail you've ever made owes it rent.
It's a martini in name only -- this is basically liquid caffeine dressed in a tuxedo.
Equal parts. Three ingredients. No skill required. Yet most bartenders still nail it wrong.
The Old Fashioned is a three-ingredient argument about what whiskey cocktails should taste like.
Most margaritas you've had are wrong -- they're sour bombs drowning in triple sec.