We’ve made it into Spring!
Negroni Week is behind us so we can move onto fresher and refreshing cocktails.
Let’s make 3 of the most loved modern classic cocktails that happen to showcasing the fresh flavours of mint, cucumber and ginger.
What will we cover?
In this class we will:
- Make 3 delicious surprise cocktail recipes
- Cocktail tools, tips and anecdotes
- Ask all our cocktail questions
What will we need?
- Something to shake with: eg. 3 piece shaker, Boston style glass + shaker tin, tightly sealed jar or wide-mouthed drink bottle.
- Appropriate strainers for your shaker: hawthorne strainer (for any 2 piece shaker), fine strainer (recommended for all drinks)
- Something to measure with: eg. A cocktail jigger, shot glass measure, cough medicine measure, measuring spoons.
- A variety of glassware. Drinks are optimally best presented in a stemmed coupe/martini glass approx 150-170ml, collins/tall glass 300-350ml or rocks glass 300-400ml. But whatever you have will work!
- Knife and chopping board.
- Something to juice citrus with.
- Something to stir with: bar spoon or chopstick.
- A tray or tea towel to catch spills.
- Lots of freshly made or bought ice
- Drink 1: Gin + mint + limes + sugar
- Drink 2: Gin + mint + limes + sugar + cucumber
- Drink 3: Gin + mint + limes + sugar + slices of fresh ginger + ginger beer
Note: Source a quality ginger beer (ideally one that is spicy and fresh). Unfortunately this sidelines Bundaberg but we do highly recommend the following: CAPI spicy ginger beer, CAPI flamin’ ginger beer, Strangelove double ginger lo-cal soda and Fevertree ginger beer. These should be somewhat widely available across bottleshops, Dan Murphys and many supermarkets.
- Closed Captions
- Early Bird Cheap Tix
- Free Tix for First Nation Attendees
- Auslan Interpreter Upon Request
Who will be teaching?
Simon (he/him) 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.
Any other accessibility requests or questions? Just email delsi (she/her) at email@example.com.