Learn the art of making the perfect cocktail. Each class features 3 craft cocktails built around a unique spirit or liquor. Learn tips and techniques along with a little history: this is a great way to start building a craft spirit bar!
All classes are $25.00 ($10.00 Credit towards purchase)
Call us for more information: 410-465-7802
Saturday 1/12 Luxardo Maraschino liqueur – 2:00pm
Cocktail experts call maraschino a gateway to understanding historical cocktails. Making it is a complicated process of distilling the fruit and the pits. The liqueur has a fruity aroma and a subtle cherry-like taste with a bitter finish. The predominant brand on the international market is Luxardo, founded by Girolamo Luxardo in 1821 in Zara (now Zadar, in Croatia), a town on the Adriatic, and now produced in Torreglia in northeastern Italy. Other brands are produced in Croatia, France and other parts of Italy.
We will be making 3 unique cocktails:
The Last Word
Sunday 1/20 Hardy Pineau des Charantes – 2:00pm
Pineau des Charentes is the combination of freshly pressed grape juice blended with Cognac. Produced exclusively in France’s Cognac region, this spirited wine redefines wine experience with its unique aromatic palette and versatility. Whether in a cocktail, as food pairing or as a digestive, there is a Pineau des Charentes for every taste bud and occasion.
Saturday 2/9 Bicerin Chocolate liqueur – 2:00pm
BICERIN DI GIUANDIJOTTO
With roots in the Italy of the 1760’s, Bicerin (bee-cha-reen, rhymes with magazine) is the “World’s Best Chocolate Liqueur”. This classic, multi award-winning (New York, London, and San Francisco) chocolate hazelnut liqueur is from the foot of the Alps and its Old World pedigree. Biceirn di Giandijutto is well suited for coffee drinks, complex craft cocktails and desserts.
Biceirn is GLUTEN free and DAIRY free. Furthermore, the Kosher OU pareve certification guarantees no dairy, chemicals or additives for the health-conscious consumer. No refrigeration is needed and there is no expiration date. Product contains soy milk.
Saturday 2/23 Sours & Flips: Famous cocktails with egg – 2:00pm
A whole category of drinks—sours (including whiskey sours)—were traditionally made with egg whites. When properly shaken, the whites give drinks a silky, almost creamy texture, but they remain light and crisp, unlike cocktails made with whole eggs or cream. An egg white cocktail will also have a pretty, distinctive head on top, almost like a cappuccino; bartenders often decorate this with bitters.
Cocktails made with raw eggs aren’t as popular as they once were. The Colonists enjoyed the Sack Posset (the forerunner of modern-day eggnog), while a floral, frothy gin drink called the Ramos Fizz was a New Orleans craze at the end of the 19th century. But we think these drinks are ready to make a comeback. Shaken egg whites give a cocktail a light frothiness, and drinks with whole eggs in them have a creamy, rich consistency without the overkill of actual cream. But they are indeed important in the cocktail canon, used in classics for centuries. And used right, they make cocktails with a texture and body you can’t get with any other ingredient or method.
Saturday 3/9 Bourbon: non traditional cocktails – 2:00pm
Bourbon purists will tell you that adding even a drop of water will ruin the whiskey’s flavor, but that’s just one of the many myths surrounding the spirit. In fact, there are an array of delicious classic and modern cocktails that call for bourbon. We have all heard of the manhattan and the old fashioned, sop this class is designed to show Bourbons range as a perfect cocktail companion.
Saturday 3/30 Tiki Cocktails _ 2:00pm
Simply put, tiki drinks have three main components in common 1) The drink contains exotic fruit juices and spices 2) The flavor profile of the drink is deceptive 3) The presentation is over-the-top
When we say exotic juices, we mean exotic for the 1800s and early 1900s. In the age of the classic cocktail, lemon juice was the main juice being used in America, with lime being used to a lesser extent in the states but to a much larger extent in the Caribbean and Latin America. Tiki went outside the box and started using a lot of grapefruit juice, passion fruit juice, pineapple juice, and orange juice. As for the spices, tiki drinks from the beginning have been big on syrups made with cinnamon, allspice, clove, anise, and nutmeg (we lump almonds and ginger into this category as well).
You can’t quite put your finger on the ingredients of a tiki drink. Part of this is probably because tiki ingredients are uncommon in other types of drinks, but it’s also because the flavors of a good tiki drink intermingle in a way that is different from the sum of its parts. Perhaps another reason for this is that tiki bartenders aren’t afraid of drinks with “too many” ingredients. When your drink has two teaspoons of 5 different ingredients, it makes sense that your palate would start getting confused.