Friday Happy Hour: Whiskey Sours with Simon ONLINE

This class has passed
This class has passed

What’s it all about?

Move over Quarantinis, – this session is about whiskey sours.  A highly adaptable 3 ingredient drink that is easily made and goes down just as easy.  Join us for this  informative happy hour celebrating a drink that has survived through many pandemics so you can too.

What will we cover?

In this class using multiple variations of the whiskey sour recipe we will:

  • Explore your personal palate preference to sweet and sour
  • Explore the effect that a dash of bitters has on your palate
  • Explore the effect that egg white or aquafaba has on texture and flavour
  • Try different techniques for shaking to achieve great foams with egg white or aquafaba
  • Find the best recipe for you to make to end the class!

What will you need?


  • An unflavoured whisk(e)y such as:
    • Bourbon
    • Rye
    • Blended Scotch
    • Australian alternatives such as Starward Two-Fold and many others
    • For this session please avoid heavily peated and smoky whiskies
  • Fresh lemon juice – juiced only when making the cocktail
  • Sugar to make simple syrup
  • Optional: Angostura Aromatic Bitters
  • Optional: a fresh egg (just the white)
  • Optional: aquafaba (water from tinned chickpeas or tinned beans)
  • Lots of fresh clean ice
    • If you have the ability please make both cubed ice and block ice (larger than 2cm x 2cm x 2cm cubes)

Tools and equipment:

  • Measuring jigger, shot/liquid measure or liquid teaspoon/tablespoon measures
  • Shaker
  • Strainer
  • At least 4 tasting glasses, large shot glasses or small tumblers
  • At least 1 glass (rocks glass or cocktail coupe)
  • Knife
  • Chopping board
  • Something to juice lemons
  • Some spare jars or glasses for holding lemon juice and sugar syrup

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.