What’s it all about?
Celebrate the arrival of May with a pop, fizz and bubbles! Come learn recipes for a range of cocktails and spritzes that include sparkling wine, prosecco, champagne or similar.
What will we cover?
The class will give you the building blocks necessary to setup a good home bar and introduce categories of tools and equipment useful for making cocktails, and show examples of different glassware and flexible options for serving drinks. You will learn key cocktail techniques to confidently approach recipes from the galaxy of classic cocktail drinks and take home the recipes.
Also you will:
- Understand what’s essential and what you can live without (or substitute) to start making drinks on a budget
- Get a list of local, small or independent businesses to get tools and supplies – pick up or delivered
- Receive recommendations for further self guided learning (books, websites, YouTube channels)
- Negroni Spagliato (Campari or other Italian bitter amaro, champagne or dry prosecco, sweet red vermouth * An Italian sweet vermouth, French sweet vermouth or Australian sweet vermouth eg. Maidenii
- Spritz (prosecco, amaro, soda) * Traditionally prosecco. Your choice of Italian style amaro eg. Campari, Aperol, Select or an Australian local like Bitter Italian, OKAR.
- French 75 (gin, lemon, sugar, champagne)
- Air Mail (light rum, lime, honey, champagne)
What will 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.