The cocktail world’s most talented supporting actors are finally getting top billing. Because behind every impossibly chic martini, moody Negroni, or suspiciously strong espresso martini is a cast of bitter, herbal, citrusy, and occasionally mysterious modifiers doing all the heavy lifting. In this deep dive into the deliciously dramatic world of liqueurs, cordials, bitters, amari, absinthe, vermouths, fortified wines, and other cocktail enhancers, guests will explore the bottles bartenders guard like state secrets. Some are ancient remedies, some were created by monks, and some taste like they could either cure you or ruin your life. Sometimes both. Throughout the course, attendees will taste through an extensive lineup of unique and iconic modifiers while learning their histories, production methods, flavor profiles, and the essential role they play behind the bar. Because while spirits may be the headline act, modifiers are usually the reason the drink has personality. Guests will also learn the fundamentals of tasting, how to identify different modifier categories by their trademark characteristics, and how to speak confidently about what’s in the glass without sounding insufferable at dinner parties….a very delicate balance. Topics Covered: The fascinating and occasionally unhinged history of cocktail modifiers How liqueurs, amari, bitters, absinthe, and fortified wines are produced The role modifiers play in balancing and elevating cocktails Fundamentals of tasting and deductive analysis How to identify quality, balance, aroma, bitterness, sweetness, and texture The defining characteristics and subtle nuances that make each category unique Classic cocktails that completely ignore the “rules” and somehow still work beautifully Featured Tasting Categories: Liqueurs & Cordials Amari Bitters Absinthe Vermouth Sherry Port Non-Alcoholic Modifiers Details: Must be 21+ to attend Class runs from 12:00 PM – 2:30 PM (please arrive on time) Hors d’oeuvres served at the start Stay after and enjoy Sunday Happy Hour beginning at 3 PM
