Summer heat, prosecco and cocktails meet…
But ah! Oh, the summer nights…
Australia and the world have fallen hard for our favourite summer fling and champagne’s younger fresh, fun, party fizz. Prosecco has clearly gone viral and become a household name with Forbes recently calling it the “world’s most popular sparkling wine” (claiming it outsells French champagne and Spanish cava – combined!)
It’s not just refreshing in a flute but is a great mixer as you’ve probably gathered from the non-stop spritz mania. Interestingly despite the recent global trend for prosecco cocktails, many cocktails have historical origins such as the Spritz (1800s) and Bellini (1948).
Join us to sip and shake our way through three refreshing classics and twists.
What will we cover?
In this class we will try
- Make a few different recipes highlighting Prosecco in different flavour scenarios
- Cocktail tools, tips and anecdotes
- Ask all our cocktail questions
What will we need?
- Lots of freshly made or bought ice
- Drink 1: Prosecco + Campari + gin
- Drink 2: Prosecco + aged rum (eg. Bacardi 8/ocho, Havana Club 7, etc) + limes + sugar + Worcestershire sauce + fresh basil leaves
- Drink 3: Prosecco + vodka + limoncello + lemon sorbet
Recommended Tools and Equipment:
- 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.
The drinks for this class are showcased and served at their best in the following glassware:
- Drink 1: Rocks or old fashioned glass. A stemmed or stemless wine glass is also suitable
- Drink 2: A stemmed cocktail coupe or vintage style glass.
- Drink 3: A champagne coupe, flute, small wine glass (think claret) or even water glass.
- 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 Maddy (she/her) at email@example.com.