What’s it all about?
Have you had a breakup with tequila? Perhaps you were one of the lucky ones that skipped the messy teenage and university years of poor quality tequila in Taco Bill fishbowls. Internationally, craft cocktail bar menus now feature more and more tequila cocktails. Meanwhile, the agave spirits category is gaining traction as a new focus area for high quality spirit production competing with boutique gins and rums. Come join us on a tasty but classy trip to try some refreshing tequila drinks.
What will we cover?
- Enjoy a curated selection of cocktails with recipes to make at home
- Give you the building blocks necessary to set up a good home bar
- Introduce categories of tools and equipment useful for making cocktails
- Show examples of different glassware and flexible options for serving drinks
- Understand what’s essential and what you can live without (or substitute) to start making drinks on a budget
- Demonstrations of key cocktail techniques to confidently approach most recipes from the galaxy of classic cocktail drinks
- De-mystify cocktail jargon
- List of places to pick up tools and supplies
- Recommendations for further self guided learning (books, websites, youtube channels)
What will you need?
To make-along at home, please have the following ingredients plus lots of freshly made ice:
- Drink 1: Blanco/silver tequila + Cointreau (or triple sec)+ limes + salt
- Drink 2: Blanco/silver tequila + limes + salt + agave nectar
- Drink 3: Blanco/silver tequila + limes + fresh pineapple juice
- Drink 4: Blanco/silver or reposado tequila + limes + spicy ginger beer* + creme de cassis*
- Ginger beer: please select a spicy one such as CAPI spicy ginger beer, StrangeLove double ginger beer or Fever-Tree. You might find Bundaberg and other supermarket brands to be a bit lost in Drink 4.
- Creme de Cassis: source either a quality imported French brand or a great local Australian Marionette Dry Cassis.
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.