Spicy, fizzy and refreshing - ginger is a tasty and versatile ingredient in modern cocktails.

In a post-pandemic world, it won't be Ford vs Ferrari, AstraZeneca vs Pfizer, England vs Australia, Djokovic vs Nadal, Batman vs Superman, Jets vs Sharks or NSW vs VIC.

Chances are, this summer it will be Bucks vs Mules.

Luckily for you this is a win-win either way - there's no losing side! The Mule and Buck family is also an international one spanning across England (gin), Russia (vodka) and America (bourbon), Mexico (tequila) and many others.

Join us to sip and shake our way through three refreshing modern classics and twists as Sunday sessions on the balcony or backyard become more frequent.

What will we cover?

In this class we will:

Make 3 delicious surprise cocktail recipes
Cocktail tools, tips and anecdotes
Ask all our cocktail questions

What will we need?

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 a collins or highball glass of approx 300-350ml.

INGREDIENTS

Lots of freshly made or bought ice
Drink 1: Gin + fresh lemon juice + Bonne Maman Fruits of the Forest Jam + spicy ginger beer.
Drink 2: Bourbon + fresh lemon juice + sugar + fresh ripe strawberry + Angostura aromatic bitters + spicy ginger beer
Drink 3: Tequila + fresh lime juice + creme de cassis + spicy ginger beer (see notes)

Ingredient note: If you cannot source a quality creme de cassis (some selected shops have miniatures including Marionette Liqueurs available online), a lesser substitute in a pinch is Ribena (at best an approximation).

Note: Plan ahead and make the best version of these drinks by sourcing a quality ginger beer (ideally one that is spicy and fresh). Unfortunately this sidelines Bundaberg but we do highly recommend the following: CAPI spicy ginger beer, CAPI flamin' ginger beer, Strangelove double ginger lo-cal soda and Fevertree ginger beer. These should be somewhat widely available across bottleshops, Dan Murphys and many supermarkets. Even Fevertree ginger ale in a pinch is better and spicier than many other brands.

Accessibility

Closed Captions
Early Bird Cheap Tix
Free Tix for First Nation Attendees
Auslan Interpreter Upon Request

Who will be teaching?

Simon (he/him) 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.

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Photo by Thomas Park on Unsplash

Any other accessibility requests or questions? Just email delsi (she/her) at melbourne@lanewaylearning.com.