July 14 – 7:00 p.m. – Craft Cocktails with CFAWL – Our first Remote Rendezvous of 2020-2021 will give us some different takes on a classic spirit!
New President, Mary Walter, is teaming up with Mixologist and Orlando Story Club Host, Bobby Wesley, for a virtual “make your own cocktail/mocktail class” involving the whiskey sour. Suggested ingredients are included below.
RSVP to Nicolette Kramer at firstname.lastname@example.org to attend.
Here’s what you’ll need for the class, per Bobby:
- Bourbon– Pick a simple bourbon. For our class, I recommend Four Roses Small Batch. It’s mild, offers balanced sweetness with fruit and oak notes, and is a versatile choice for both mixing and end-of-the-night pours. Oh, and it’s affordable. Woodford Reserve, Bulleit Bourbon or Knob Creek are also lovely options.
- Bitters – Angostura (with the oversized white label and yellow cap) is the classic choice for “aromatic” bitters, but orange bitters are also incredibly useful. Everybody’s making bitters these days (me too!) and you can get them basically anywhere from the liquor to the grocery store. If you see a flavor profile that tickles your fancy, grab it.
- Lemon juice– Squeeze your own. You’ll need around an ounce for our drink, which is the about the yield of 1 medium size lemon. Scale up if you’re bringing a friend.
- Simple syrup– Make this too. It’s equal parts sugar and water. (Half a cup of each isn’t a bad starting point). Heat the water on the stovetop and stir in the sugar until it dissolves. Let it cool. Bottle it, and it’ll be good for a while.
- Egg white– If you’re adventurous and want to try something delicious, I’ll show you how to incorporate this. Not required. Note: this is an advanced move and will create more work for you but you’ll thank yourself.
- Shaker tin & strainer – For shaking! And straining! Our first cocktail is best prepared 007-style: shaken, not stirred. If you have a stirring glass and cocktail stirring spoon for our later cocktail(s), great, but you can just as easily use the bottom of your tin and a spoon/butter knife/finger.
- Glassware – Something to cheers with! Having a coupe and a rocks glass would be ideal, but ultimately a vessel is a vessel.
- Ice – You can also make this! I highly recommend using filtered water to make your ice. I know, it sounds like I’m being annoying, but we’re already making craft cocktails here. Why stop now? Simply put, ice is an ingredient in every cocktail. Better ice makes better cocktails. Hipster bonus for big cubes.
- Jigger, shot glass or other measuringdevice – Sorry to break this to you, but cocktails are math. We’ll be largely working in whole and half measure pours. Freepouring is for Casey’s.
- Sweet Vermouth! (i.e. red)– What’s a whiskey cocktail class without a Manhattan. They are great. Carpano Antica is the Cadillac of vermouths, but you’re also paying for the privilege. There are plenty of good options, from Cinzano to Cocchi di Torino to Ramazzotti. They all bring a little something different to the flavor party. You can always ask your local hooch merchant for recommendations. Just don’t buy that stuff that costs, like, $6. Life is for the living. Cocktails are already a luxury item. And you’re worth it.
- Fruit Garnish!– What’s a cocktail without some flair! If you choose to fancy up your drink (and you should consider) grab an orange and some cherries. Maraschino for the cherry if you can, but any ol’ orange will do. We’ll go over how to add them in.