The Buildout

When Takuma Watanabe left Angel’s Share, he wasn’t just moving on — he was chasing a vision: to build the ultimate Japanese-style cocktail bar in New York City. The result is Martiny’s.Takuma sits down with Adam to talk about what it took to make the leap from acclaimed bartender to owner, the principles and details that define Martiny’s, and how he translated Japanese craft and hospitality into a bar that already feels like a modern classic.Follow us: https://www.instagram.com/buildoutpodcastMartiny's: https://www.instagram.com/martinys_nycTakuma Watanabe: https://www.instagram.com/takuma0wVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Why would one of the most celebrated restaurants in the world — Eleven Madison Park — open a cocktail bar? Turns out the answer isn’t “because they can.”In this episode, Adam sits down with EMP Beverage Director Sebastian Tollius to unpack the story behind Clemente Bar: how it came to life, what it means to build a bar through a three–Michelin-star lens, and the standards that carry over from the dining room to the glass. They also get into the relationship Tollius developed with Chef Daniel Humm — and how that partnership ultimately made the bar possible.Follow us: https://www.instagram.com/buildoutpodcastClemente Bar: https://www.instagram.com/theclementebarSebastian Tollius: https://www.instagram.com/tollius_VinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Mexico’s bar scene has exploded over the past decade — but bartender and owner Nacho Jimenez set his sights on something different: building a New York City bar that feels unmistakably Mexican and unmistakably American.On this episode, Adam Teeter sits down with Jimenez to trace his journey to opening Superbueno, the choices that shaped its identity, and what it takes to build a bar that resonates on both sides of the border. Follow us: https://www.instagram.com/buildoutpodcastSuperbueno: https://www.instagram.com/superbuenonycIgnacio "Nacho" Jimenez: https://www.instagram.com/ignacio_nacho_jimenezVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

When GN Chan and Faye Chen opened Double Chicken Please, the idea of cocktails that taste like food was still a novelty in New York City. Almost immediately, the bar captured local and national attention—and soon after, international acclaim. Within a year, Double Chicken Please rocketed onto the World’s 50 Best list, and today it draws lines from the moment the doors open until last call.GN and Faye sit down with Adam to share the story behind the bar’s meteoric rise, tracing their journey from aspiring flair bartenders to taking a leap of faith that brought them from Taiwan to New York City. They talk about risk, creativity, and what it really took to build one of the most influential cocktail bars in the world.Follow us: https://www.instagram.com/buildoutpodcastDouble Chicken Please: https://www.instagram.com/doublechickenpleasenycFaye Chen: https://www.instagram.com/fayechen_dcpGN Chan: https://www.instagram.com/ggnchanVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Masa Urushido will never take credit for the runaway success of Katana Kitten. Despite the awards and global acclaim, he insists the real story is the community that lifted him up—transforming a shy, awkward newcomer into one of NYC’s most admired bartenders.Adam talks with Masa about that journey, and how teaming up with Greg Boehm and James Tune sparked the creation of Katana Kitten, a bar whose Japanese American identity has made it a true standout in the cocktail world.Follow us: https://www.instagram.com/buildoutpodcastKatana Kitten: https://www.instagram.com/katanakitten_nycMasa Urushido: https://www.instagram.com/masanycVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Today, Meaghan Dorman is rightfully considered one of the OGs of New York’s craft cocktail movement—but breaking into the scene wasn’t always so straightforward. Her entry point? Answering a Craigslist ad for a mysterious new speakeasy in Chelsea called Raine’s Law Room. That gig would ultimately lead to Dorman opening an equally—if not more—celebrated bar with her partners a few years later: Dear Irving.From reviving and perfecting the Gibson to setting a new standard for guest experience, Dear Irving became an instant classic, eventually expanding to two more locations and solidifying Dorman’s reputation as one of the city’s great hospitality minds.Meaghan joins Adam in the studio to share how it all started, how the bar evolved over the years, and what she’s learned from building one of NYC’s most beloved cocktail institutions.Follow us: https://www.instagram.com/buildoutpodcastDear Irving: https://www.instagram.com/dearirvingMeaghan Dorman: https://www.instagram.com/gingerrickeyVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

What began as a weekly pop-up inside the now-shuttered Fort Defiance slowly evolved into one of Brooklyn’s most imaginative cocktail destinations. The Sunken Harbor Club charted its own unlikely course—thanks in part to a shortage of decent drinks near the Downtown Brooklyn courthouses (yes, really), and the sudden availability of one of New York’s most visionary bartenders.Adam sits down with St. John Frizell, Ben Schneider, and Garret Richard to unpack the twists of fate, creative risks, and behind-the-scenes hustle that turned a temporary idea into one of the most exciting bars in New York and beyond.Follow us: https://www.instagram.com/buildoutpodcastSunken Harbor Club: https://www.instagram.com/sunkenharborclubnycGarret Richard: https://www.instagram.com/garretjrichardSt. John Frizell: https://www.instagram.com/stjohnfrizellBen Schneider: https://www.instagram.com/benisclovisVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Ask most drinks writers to name their favorite New York City bar, and chances are you’ll hear the same answer: The Long Island Bar. But the story of how Toby Cecchini and Joel Tompkins finally opened this now-iconic spot is far more complicated than its easygoing vibe suggests—complete with notes slipped under doors, late-night window peeking, and a perfectly timed chance encounter.Adam sits down with Toby and Joel to unpack how this beloved Brooklyn bar almost never happened, and what gives it its enduring magic.Follow us: https://www.instagram.com/buildoutpodcastLong Island Bar: https://www.instagram.com/longislandbarVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

In 2011, industry veterans Joshua Boissy and Krystof Zizka quietly opened Maison Premiere on a then-sleepy stretch of Bedford Avenue—far from the bustling hotspot it would later become. The bar didn’t stay quiet for long. Its immersive, transportive design and exceptional cocktails quickly drew crowds and set a new standard for New York hospitality. Adam sits down with Joshua to unpack the near-miss funding that almost kept the bar from opening, the rapid rise that followed, and where the Maison Premiere brand is headed next.Follow us: https://www.instagram.com/buildoutpodcastMaison Premiere: https://www.instagram.com/maisonpremiereVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

In 2013, two celebrated bartenders from Belfast arrived in New York with a single goal: to open the world’s best bar, proudly rooted in Irish heritage. Adam sits down with co-founder Jack McGarry to unpack how they made that vision a reality—and where this now-iconic brand is headed next.Follow us: https://www.instagram.com/buildoutpodcastThe Dead Rabbit: https://www.instagram.com/thedeadrabbitnyJack McGarry: https://www.instagram.com/jackmcgarry1VinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

They built one of Europe’s most celebrated bars. But when it came time to open in New York City, how did Moe Aljaff and Juliette Larrouy make sure the follow-up didn’t just live up to the original — it surpassed it?In this episode of the buildout they tell Adam their story.Follow us: https://www.instagram.com/buildoutpodcastschmuck.: https://www.instagram.com/schmuck.nyVinePair: https://www.instagram.com/vinepairHosted by VinePair Co-Founder: https://www.instagram.com/adamteeterProduced and edited by: https://www.instagram.com/dolldoctor Hosted on Acast. See acast.com/privacy for more information.

Introducing The Buildout — launching next week.Every great bar has a story. We’re going behind the scenes with the people who built them: the founders, dreamers, and industry legends shaping the world’s most inspiring drinking destinations. From Maison Premiere to The Dead Rabbit, Long Island Bar, Schmuck, and beyond — this is how the world’s best bars get built.Follow us @buildoutpodcastHosted by VinePair Co-Founder @adamteeterProduced and edited by @dolldoctor Hosted on Acast. See acast.com/privacy for more information.

After hundreds of cocktails, countless techniques, and one unforgettable journey through the art of mixology, Cocktail College is closing the tab. For our final session, we’re doing something a little different: Tim is stepping into the guest seat to share his personal Martini recipe and reflect on what makes the Martini such an iconic cocktail. If you’d like to follow Tim’s next chapter, you can find him on Instagram @timmckirdy. In the meantime, let’s enjoy one last Martini together!  Tim McKirdy's Martini Recipe  - 3 ½ ounces London Dry gin, such Tanqueray or Ford’s - ½ ounce Dolin dry vermouth - 2 dashes Regans’ orange bitters - Garnish: lemon twist  Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Strain into a frozen Coupe glass. 4. Express and discard lemon twist to garnish.  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/  Hosted on Acast. See acast.com/privacy for more information.

Is the Gibson a garnish, a riff, or a true standalone cocktail? In this episode, Sother Teague returns to Cocktail College to unpack his favorite pickled-onion Martini. From origins and oddities to the art of pickling itself, we explore what makes the Gibson unique — and why it’s become both a personal and community touchstone for Sother. Listen on (or read below) to discover Sother's Gibson recipe — and don't forget to leave us a review wherever you get your podcasts!  Sother Teague's Gibson Recipe - 2 ½ ounces London Dry gin, such as Hayman's- ½ ounce Dolin dry vermouth- 1-2 bar spoons Rakkyo brine- Garnish: 3 pickled rakkyosDirections  1. Add all ingredients to a mixing glass with ice.2. Stir until well chilled.3. Strain into a frozen Nick & Nora or Coupe glass.4. Garnish with 1-3 pickled and chilled rakkyos.  📧Get in touch: cocktailcollege@vinepair.com 🎧 Related episodes: (7) The Gibson (54) Dirty Martini  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Sother: https://www.instagram.com/creativedrunk/- Amor y Amargo: https://www.instagram.com/amoryamargo/ Hosted on Acast. See acast.com/privacy for more information.

Not all Corpse Revivers are created equal. No. 1 is dark, stirred, and elusive — a Cognac, apple brandy, and vermouth build codified in the Savoy but often overshadowed by its brighter sibling. Ben Hopkins of Brooklyn’s Pitts and Agi’s Counter joins Cocktail College to explore lineage, balance, and what it means to revive a drink with no citrus safety net. Listen on (or read below) to discover Ben's Corpse Reviver No. 1 recipe — and don't forget to leave us a review wherever you get your podcasts!  Ben Hopkins' Corpse Reviver No. 1 Recipe  - 4 dashes Regans' orange bitters - 1 ounce Method sweet vermouth - 1 ounce Distillerie La Monnerie Calvados - 1 ounce D'Ussé XO Cognac (or Hennessy VSOP) - Garnish: grapefruit twist  Directions  1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled. 3. Double strain into a chilled Nick & Nora glass or brandy snifter. 4. Garnish with a grapefruit twist.  📧Get in touch: cocktailcollege@vinepair.com 🎧 Related episodes: (48) Corpse Reviver No. 2  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Ben: https://www.instagram.com/benhopkinsbenhopkins/ - Pitts: https://www.instagram.com/pitts_bk/ Hosted on Acast. See acast.com/privacy for more information.

Solubility sounds wonky, but it’s really the bartender’s key to moving flavor, color, texture, and aroma with purpose. In this Techniques episode, Eamon Rockey joins Cocktail College to turn it into a toolkit: choosing the right solvent (water, acid, alcohol, fat), when to use time/temperature/pressure (sous vide, vac machine, iSi whipper), and real-world cases (herbs, berry “consommé,” and chocolate) — plus how Rockey’s Botanical Liqueur embodies all of these ideas. Listen on to learn more — and don't forget to leave us a review wherever you get your podcasts!  📧Get in touch: cocktailcollege@vinepair.com 🎧 Related episodes: (136) Techniques: Preservation  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Eamon: https://www.instagram.com/eamonrockey/ - Rockey's Liqueur: https://www.instagram.com/rockeysliqueur/ Hosted on Acast. See acast.com/privacy for more information.

Can a cocktail really be made from just one ingredient? The Amaro Shakerato says yes — and proves it in this episode. Robby Dow of Wilmington’s Bespoke joins Cocktail College to explore how amari check every classic cocktail box, and why shaking different expressions side by side can lead to wildly different — and delicious — results. Listen on (or read below) to discover Robby's Amaro Shakerato recipe — and don't forget to leave us a review wherever you get your podcasts!  Robby Dow's Amaro Shakerato Recipe - 2 ounces Bràulio Directions  1. Add Bràulio into a shaker tin with ice.2. Shake until chilled with Kold Draft cubes — about 7 seconds.3. Strain into the other side of the tin. Discard ice and reverse dry shake until you hear no more ice chips.4. Strain into a frozen Nick & Nora or Coupe glass.5. Rest for a moment before serving or drinking. 📧Get in touch: cocktailcollege@vinepair.com 🤓 Read more: Why You Should Know About Bràulio, the Insider’s Amaro🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Robby: https://www.instagram.com/thevodkaartist/- Bespoke: https://www.instagram.com/bespoke.nc/ Hosted on Acast. See acast.com/privacy for more information.

Born in the golden age of aviation, the Air Mail combines rum, lime, honey, and Champagne into a twinkling mix of glamour and effervescence. In this episode, Leanne Favre of Brooklyn’s Dolores joins Cocktail College to explore the drink’s Cuban roots, its place between the French 75 and Old Cuban, and how to reimagine it today. Listen on (or read below) to discover Leanne's Air Mail recipe — and don't forget to leave us a review wherever you get your podcasts!  Leanne Favre's Air Mail Recipe - ¾ ounce honey syrup- ¾ ounce fresh lime juice- 1 ½ ounces Probitas rum- 1 ½ ounces Champagne- Garnish: lime twistDirections  1. Add honey syrup, lime, and rum to a cocktail shaker with ice.2. Shake until chilled and strain into a chilled Highball glass with Kold Draft ice.3. Top with Champagne.4. Express a lime twist and lean on the rim to garnish. 📧Get in touch: cocktailcollege@vinepair.com 🤓 Read more: The Acid Test: What’s the Best Version of Lime Juice for Cocktails? 🎧 Related episodes: (16) French 75 (13) Daiquiri  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Leanne: https://www.instagram.com/love_le/ - Dolores: https://www.instagram.com/dolores.bk/ Hosted on Acast. See acast.com/privacy for more information.

Half Piña Colada, half Strawberry Daiquiri, the Miami Vice is a frozen classic that became a symbol of resort culture and blender-fueled excess. Bold, colorful, and built for poolside drinking, it’s also a drink with surprising craft potential. Joining us to explore it is Miranda Midler, head bartender at NYC’s soon-to-open Oriana. Listen on (or read below) to discover Mirandas's Miami Vice recipe — and don't forget to leave us a review wherever you get your podcasts!  Miranda Midlers's Miami Vice Recipe (Half Strawberry Daiquiri / Half Piña Colada)Strawberry Daiquiri Ingredients - 2 ounces white rum, such as Denizen 5 year, Pa’lante Rum, or Bacardí- 1 ounce fresh lime juice- ¾ ounce simple syrup- Handful frozen strawberries, straight from the freezer, pulverized to a pureeDirections - Blend all ingredients with ice or add to a frozen drinks machinePiña Colada Ingredients - 1 ounce Cruzan Black Strap rum- 1 ounce Appleton Estate- ½ ounce Rhum J.M. Agricole- 2 ounces Coco Lopez- 3 ounces pineapple juice, frozen to slushee consistency (Dole or fresh squeezed)- ¾ ounce fresh lime juice- 45 milliliters water (to dilute)Directions - Blend all ingredients with ice or add to a frozen drinks machineMiami Vice Assembly  - Layer in a chilled Hurricane or Poco Grande glass, with Strawberry Daiquiri on the bottom and Piña Colada on top.- Garnish with an umbrella, pineapple fronds, toasted coconut, Angostura bitters, or nothing.📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Miranda: https://www.instagram.com/mirandamidler/- Oriana: https://www.instagram.com/oriana.nyc/ Hosted on Acast. See acast.com/privacy for more information.

The Monte Carlo feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Benedictine for sweetness. Under-ordered but beloved by bartenders, it’s a drink with depth, nuance, and history worth unpacking. Joining us to do just that is Alex Howard, Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Listen on (or read below) to discover Alex's Monte Carlo recipe — and don't forget to leave us a review wherever you get your podcasts!  Alex Howard's Monte Carlo Recipe  - 2-3 dashes Angostura bitters - ½ ounce Benedictine - 2 ounces Old Forester rye - Garnish: lemon twist  Directions  1. Start with a big rock of ice in an Old Fashioned glass. 2. Add bitters, Benedictine, and rye. 3. Stir a few times to chill. 4. Garnish with lemon twist (optional discard).  📧Get in touch: cocktailcollege@vinepair.com  🍸Follow us:  - VinePair: https://www.instagram.com/vinepair/ - Tim: https://www.instagram.com/timmckirdy/ - Alex: https://www.instagram.com/alxhow/ - Martha My Dear: https://www.instagram.com/marthas_nashville/ Hosted on Acast. See acast.com/privacy for more information.