Cider Season: From freshly pressed sweet cider, to bubbly hard cider, to apple jack and apple brandy, the humble apple has a long cocktail history which we’ll explore in this oh-so-seasonal class. BYO-donuts.

Born in the USA: Cocktails as we know them today are fundamentally American creations, although they are now made round the world. In this class, take a cross country trip in your glass as we explore the regional classic cocktails of America, from New Orleans to Kentucky to California and beyond.

Zero-Proof Cocktails: Whether you call them mocktails or zero-proof cocktails, every home bartender should have a non-alcoholic drink or two at the ready. Packed with flavor, mocktails can be every bit as interesting as their alcoholic counterparts, and offer a delicious alternative for those who can’t or don’t want to drink. 

Rye Cocktails: Rye whiskey once reigned supreme – especially on the East coast of the US – but over time, Bourbon came to dominate. No longer the forgotten whiskey, rye has made a well-deserved comeback. This class will talk about how that happened, and explore cocktails that make the most of its dry and spicy character.

Flips, Fizzes, Sours & Nogs: One of the earliest known mixed drinks recipes was for a mixture of rum, ale, and eggs, heated with a hot poker. We won’t be making that. But many classic cocktail recipes call for the addition of an egg white or even a whole egg. While this might seem odd at first, you’ll be surprised by the delicious difference it makes!

Vodka Cocktails: Love it or hate it, vodka is the bestselling spirit in the world, and this class will take a look at how that came to be. We’ll explore a variety of cocktails that find ways to take advantage of vodka’s neutrality, including creative techniques like infusion and fat-washing. 

Fall Cocktails: When I think of fall, I think about apple cider, pumpkin pie, a warming shot of whiskey, and the smell of burning leaves on the wind. In this autumn-themed cocktail class you’ll discover cocktails that take their inspiration from the season.

Mezcal Cocktails: Mezcal has a bad-boy reputation, in no small part thanks to the trend started in the 1940’s of putting a worm in the bottom of the bottle. But today’s mezcals are sophisticated, well-crafted and varied spirits. Its smoky agave character is definitely divisive, and mezcal haters abound, but people who love mezcal really love mezcal, and this class is for you! Come explore Tammy’s favorite spirit!