With some very exciting mezcal programming coming up here soon on Cocktail College, today we're re-sharing an episode we recorded about an important modern classic with one of the early pioneers of mezcal cocktails: Phil Ward. Based in New York, Ward has headed some of the city’s most prestigious bar programs and created some of the most revered modern classic cocktails. Among them, though arguably nowhere near as recognized as it should be, is the Division Bell, a mezcal-based riff on the Last Word and the topic of today’s show. Listen on to learn Ward’s Division Bell recipe — and don’t forget to like, review, and subscribe!

Phil Ward’s Division Bell Recipe

Ingredients

- 1 ½ ounces mezcal, such as Del Maguey Vida

- ¾ ounce Aperol

- ½ ounce Luxardo Maraschino liqueur

- ¾ ounce fresh lime juice

- Garnish: grapefruit twist

Directions

1. Add all ingredients to a shaker with ice.

2. Shake until chilled.

3. Strain into a chilled coupe glass and garnish with a grapefruit twist (express and discard).

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A bold, minimalist blend of bourbon, coffee liqueur, and orange bitters, The Revolver looks like a Manhattan, leans like an Old Fashioned, and tastes like neither. Created by Jon Santer in the early 2000's, it proved to be a slow burn at first but it's since gone on to become a heavyweight among modern classics, featured on menus around the world. Listen on to hear how it all unfolded from Jon Santer himself, including how a debate with jazz musicians would inspire the Revolver's name; how an act of resistance against the local cocktail movement of the time would influence its composition; and how a flaming orange coin tied everything together. Oh, and don't forget to like, subscribe, and leave us a review wherever you get your podcasts!

Jon Santer's Revolver Recipe

- 2 ounces Bulleit bourbon or rye

- ½ ounce Tia Maria coffee liqueur

- 4 dashes "Feegan's" orange bitters (2:1 blend of Regan's to Fee Brothers)

- Garnish: Orange coin

Directions

1. Add all ingredients to a mixing glass with ice and stir until well chilled.

2. Strain into a chilled Nick & Nora glass pulled straight from the freezer.

3. Flame an orange coin over the top using a match then discard.

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Over the past two decades, the Aperol Spritz has gone from holiday staple to American warm-weather icon — and it’s not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment? To help us explore that question, we’re joined by Brynn Smith of LA’s Bar Next Door. Listen on (or read below) for Brynn's recipe — and don't forget to like, review, and subscribe!

Brynn Smith's Aperol Spritz Recipe

- 1 ½ ounces Aperol

- 3 ounces Prosecco

- 1 ½ ounces club soda

- Garnish: orange slice

Directions

1. Build cocktail in a stemmed glass over Kold Draft ice.

2. Stir lightly with a straw or spoon.

3. Garnish with orange slice.

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