What’s it all about?
Join Simon to celebrate World Cocktail Day which marks the first published definition of the word cocktail on 13 May, 1806. Despite the current travel bans, we can still drink our way around the world!
Starting in Australia we will take a cocktail journey around the world stopping in NZ, USA, Canada, UK, Italy, Germany, France, Japan. No passport, visas or quarantine required!
Learn a cocktail chosen by Simon for each stop. Every drink will come with a recipe and a demonstration as well as reasonable substitutions to save you a trip outside. You may not have all the ingredients for every drink but you should be able to make a few with minimal shopping or spend!
This class is designed to introduce you to new flavour profiles of drinks that can be made at home using off the shelf ingredients. It is more suitable to the intermediate/advanced home bartender as the focus will be on the recipes and demonstration than novice knowledge of equipment and technique.
What will we cover?
– Air Mail (light rum, lime, honey, champagne)
* A dry champagne or similar style dry sparkling is essential here. You can find half bottles (375ml) in some bottle shops.
– Montenegro Fizz (Amaro Montenegro, lemon, sugar, egg white soda)
* Aquafaba (canned chickpea water) is a suitable substitute for egg white. If you don’t have Montenegro, try Aperol.
– Eastside cocktail (gin, lime, sugar, mint, cucumber)
– Japanese Slipper (Midori, Cointreau, Lemon)
* Cocktail cherry essential 😉
What will you need?
- Relevant ingredients for the drinks you can make (or wish to make) from the list above.
- Fresh citrus (lemon and/or lime)
- Sugar – if you intend on shaking/drinking live, please make your 1:1 simple syrup in advance of the class
- A cocktail shaker or jam jar with lid. Strainer if you have one.
- Any mix of drinking glasses (flute, stemless wine glass, rocks glass)
- Fresh ice (homemade or bag ice)
Who will be teaching?
Simon began adult life disliking alcohol in all forms after repeated unsuccessful attempts to be friends with beer, rum/coke and tequila sunrises. But a chance encounter with a vodka, lime and soda was his gateway drink into a classic daiquiri at the famed cocktail bar Der Raum. Since then Simon become an avid barfly visiting cocktail bars around the world in Europe, America, Asia, NZ and Australia as well as being good friends with gin, rum, whiskey and wheat beers. More recently Simon has been creating at-home cocktail experiences and teaching friends to make tasty drinks all around the world whether it’s a Melbourne balcony, a villa in Tuscany, an apartment in Paris or on a sailing boat in San Francisco Bay.