Saturday August 3, 2013 – Saturday August 3, 2013
6157 N. Figueroa St.
“It’s not a vice, it’s an indulgence!”
Give in to your dark and decadent urges with this intoxicating slate of sensual delights.
We will mix up a batch of Manhattans and put them in charred oak barrels to age into blended perfection. You’ll be able to keep the 1 liter barrel and reuse it for other cocktails. Our sweet tooth will be catered to with a Nutella-inspired chocolate-hazelnut liqueur.
A flask of the soothing Scottish drink known as atholl brose will set us up for colder days ahead, and a dram of coffee-pecan bitters will be just enough to keep our energy from flagging. You simply can’t go wrong with bacon, so bacon-infused bourbon will round out our collection. Examples of previously made versions will guide you as you create your own.
You will be provided with all the ingredients (alcohol excluded – see policy), materials, and equipment needed, and you’ll go home with everything required to finish each project in elegant glass bottles with custom labels. We will end the class by looking at a cocktail recipe that utilizes our work, and also considering possible food pairings.
You will need to bring:
- 750ml rye (such as Rittenhouse Rye)
- 125ml dry vermouth (such as Martini & Rossi Extra Dry)
- 125ml sweet vermouth (such as Martini & Rossi Rosso)
- 300ml 80 proof vodka (any will do)
- 200ml brandy (any will do)
- 250ml bourbon (such as Four Roses Yellow Label Bourbon)
- 250ml Scottish or Irish whisky