Move over quaran-tinis, this session is about whisky sours! This highly adaptable 3 ingredient drink is easily made and goes down easy. Join us for this informative happy hour celebrating a drink that has survived through many pandemics so you can too. The whisky sour a perfect gateway cocktail for those new to drinking barrel aged ‘brown’ spirits too!
What will we cover?
In this class using variations of the whisky 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 foam from egg white or aquafaba has on texture and flavour
- Try different techniques for shaking to achieve beautifully dense and stable foams
- Find the best recipe sour recipe for you
What will we need?
- An unflavoured whisk(e)y such as:
- American whiskies such as bourbon or rye (both highly recommended)
- Australian alternatives such as Starward Two-Fold or Gospel Rye
- Blended Scotch
- You could even use a peated or smoky whisky
- Fresh lemons
- Sugar to make simple syrup
- Optional: Angostura Aromatic Bitters
- A few fresh eggs or a tin of chickpeas
- Fresh clean ice (if you have the ability to make both cubed ice and block ice (larger than than 2cm x 2cm x 2cm cubes)
Tools and equipment:
- At least 4 tasting glasses eg. large shot glasses or small tumblers.
- 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 or rocks glass 300-400ml. But whatever you have will work!
- Knife and chopping board.
- Something to juice citrus with.
- A tray or tea towel to catch spills.
- Closed Captions
- Early Bird Cheap Tix
- Free Tix for First Nation Attendees
- Auslan Interpreter Upon Request
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.
Any other accessibility requests or questions? Just email delsi (she/her) at firstname.lastname@example.org.