There was something for everyone from Damrak's malty, sharp, alcohol intensity to 24's thin, clean, juniper-forward, tannic finishing style to Right's peppery, thin, astringent, dry dry dry alternative. These were all excellent drinks, but straight gin tasting remained popular throughout the event. Behind the bar were Charlotte Voisey, Brooke Arthur, and Jon Santer, serving, respectively, the Poisoned Rose, the Siren and the Green Party, and the Dragon Variation and a Westbourne Punch. Represented - and greatly enjoyed - were Damrak, Right, Beefeater 24, Martin Miller's (both the regular and Westbourne), Anchor Junipero, and Hendrick's gins, and Bols genever. ![]() ![]() We look forward to a regular schedule of classes from cocktail ambassadors in future!īefore class was recess at the "ladies only" Gin and Gen Party at Conduit restaurant celebrating great gins and welcoming women interested in broadening their palates and understanding more about this excellent spirit. Regardless of what you serve, to however many people, "the important thing is that each drink comes out cold and diluted properly." Regular hosts will probably find it helpful to set up a spreadsheet for your recipes to easily calculate needed ingredients based on the entered number of guests. recommended assuming each drink will be 3-5 ounces, containing 1.5 ounces of the principal spirit, as you plan your purchases and glassware. You can collect beautiful bottles ahead of time for this purpose, so start evaluating your empties before they hit the recycling bin. "Let guests feel like they made it by shaking or stirring it". One fun way to achieve that is to put out pre-batched cocktails minus their citrus along with fresh fruit, glassware, juice squeezers, ice, and instructions. The class covered some basic bar skills ("shake for aeration, stir for smooth") and drink principles ("many drinks are a three point balance of acid, alcohol, & sugar"), with hands-on creation of drinks to keep us cheery through the course ("Don't forget to drink your cocktails!"), as well as tips & tricks for party hosting.Īmong the key things to remember is that you should squeeze your citrus as close as possible to serving the taste begins to degrade very quickly. Ehrmann of Elixir's new event room: Batching Cocktails: How to Entertain for Many and Still Enjoy Your Party. ![]() Here are our highlights.ĭinah attended the inaugural class in H. We made it to a few and had a fantastic time. In mid-May San Francisco once again celebrated cocktail week in style with more events than any one person could manage to attend.
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