Friday Happy Hour: Champagne Cocktails and Spritz with Simon ONLINE

This class has passed
This class has passed

What’s it all about?

In this class we will learn recipes for a range of cocktails and spritzes that include sparkling wine, prosecco, champagne or similar.  Join us to celebrate the (hopeful) end of lockdown our first ever curfew with a pop, fizz and bubbles!  On offer is a selection of 3 curated drinks using a quality dry sparkling wine of your choice.

What will we cover?

  • Recipes for all drinks
  • Demonstration of the method to make and serve each drink
  • Suggested serving vessels and garnishes
  • Stories of each drink’s origins and history
  • Recommended ingredients when making the drink
  • Some shops that sell speciality ingredients or tools
  • Links for further reading and exploration.

Below are details of the ingredients you need if you wish to make drinks with us:
Drink 1: Sparkling wine + red Italian aperitif* + soda water + orange or lemon garnish (optional green olive)
Drink 2: Sparkling wine + Creme de Cassis*
Drink 3: Sparkling wine + gin + lemon juice + sugar + lemon twist

Ingredient notes:

  • Red Italian aperitifs include Aperol, Campari and Select but you can also use liqueurs such as Amaro Montenegro, St. Germain elderflower liqueur and many others.
  • Creme de Cassis is a blackcurrent liqueur typically from France.  Brands include LeJay, Mathilde, Gabriel Boudier and others.  If you’re after a local Australian product we recommend Marionette Dry Cassis available in 500ml (with free delivery in Melbourne) or a 50ml miniature.  In a pinch you can try a dash of Ribena but it won’t be the same!

What will you need?

You need:
  • Your choice of sparkling… a classic dry style Champagne or dry sparkling wine or prosecco if Spritzes are more your thing.
  • Relevant ingredients for the drinks you can make (or wish to make) from the list above.
  • 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)
  • A garnish (a spare lemon, orange or some olives will do nicely) and toothpick.

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.