Friday, March 11 from 7:30 pm to 9:00 pm
Bourbon! is a tour-de-force of one of our favorite drinks. Learn how it’s made, what makes for a great bourbon, and some brands to look out for. All the while tasting some amazing examples. A generation ago, they called it brown liquor. Now, we call it the angel’s share. Do you know what all great liquor has in common? They are aged for many years –sometimes decades– in charred white oak barrels.
Barrel-aged booze is what this class is about. This is the class for boozehounds looking for the next great experience. From Tennessee Bourbon to a Philly-made Bourbon, you will learn about (and taste) a fantastic selection of barrel-aged booze. This class features some of our favorite bourbons but also includes a how-to on making great cocktails. We’ll even show you how to turn white spirits into your very own signature whiskey.
Want to attend this class online? Members of our wine club get exclusive online assess to all our classes for free. Only $19/month.
Tasting Sheets for Previous Bourbon Classes
High Corn: Jim Beam Bonded Kentucky Straight
High Rye: Four Roses “Small Batch” Kentucky Straight
Wheated: John E Fitgerald “Larceny” Kentucky Straight
Sour Mash: Old Bardstown Kentucky Straight Bourbon
Old Sherman Straight Brandy, Finished in Bourbon Casks
Joseph Magnus Straight Bourbon, Finished in Brandy Casks
1 oz. bourbon
½ oz. Cider syrup
Fig Bourbon, Splash of Balsamic, Ginger Ale
Traditional Corn Bourbon
Eagle Rare, Kentucky Straight, 10 Year
Maker’s Mark, Kentucky Straight, Cask Strength, 7 Years (need from home)
Four Roses, Kentucky Straight, Single Barrel, 8 Year
Finishing Barrel Bourbon
Savage and Cooke “The Burning Chair” Bourbon, 4 Year+ 8mo
Imbibe! The Whiskey & Cocktail Class
Barrel of Dead Yelps (new)
5 ounces barrel-aged rum, 5 ounces Bourbon, 4 ounces Lemon Juice, 6 ounces Simple Syrup. Aged 2 months in a whiskey barrel.
Mamie Taylor (circa 1900).
1 part Scotch, 1 part ginger ale, lime wedge
Lower Manhattan (kinda new, maybe 1874)
1 part Contratto Vermouth Bianco, 2 parts Bourbon, Bitters
1. Deanston 12 Year Old Highland Single Malt Un-Chill Filtered
1. Nikka Coffey Grain Whisky
2. Suntory Hibiki 12 Year Japanese Whiskey
Bourbon, Barrels, and Booze (January 2017)
white dog, toasted oak, water
The Bourbon Barrel
lemon, sugar, and bourbon aged for 3 months in a small whiskey barrel
The Illegal Cocktail: Dark & Stormy
rum and fermented ginger beer
IN THE BARRELS
Navarre Smallest Barrel Brandy, California
Diplomatico Reserva Exclusiva, Venezuela
Casamigos Anejo Tequila, Mexico
Russel’s Reserve Single Barrel Bourbon, Kentucky
The Bootleggers’ Bible
The Essential Syrups, Cordials, & Infusions
1. Simple Syrup
Sugar and Water
Simple Syrup, Pomegranate Juice, Brandy
3. Lime Cordial
Lemon & Lime Juices, Simple Syrup, Kaffir Lime Leaves.
4. Blueberry Infused Whiskey
Rye Whiskey, Dried Blueberries.
The Essential Cocktails for a Philly Bootlegger
Champagne, St-Germain, Club Soda.
Fish House Punch
1 cup diced peach (when out of season: /12 cup each pineapple and mango), 1/4 cup lemon juice, 3/4 cup water, 1 cup Applejack, 1 cup oak aged rum, 1 cup cognac. 1/4 cup sugar. Heat all non-booze ingredients together of medium-high heat until boils. Remove from heat immediately. Cool & mix in the spirits. Let sit overnight (or a minimum of 2 hours).
2 ounces Laird’s Apple Brandy. 1 ounce lime cordial. 1/2 ounce grenadine.
1 ounce Gin to 1 ounce lime cordial.
2 ounces Gin, ½ ounce Creme Yvette, 2 teaspoons Luxardo, ½ ounce lime cordial.
3 oz Infused Whiskey. 3/4 oz simple syrup. Absinthe (wet the glass, toss out the rest). Bitters to taste.
The Bootlegger’s Bible
Mulled Chocolate with Rosemary
6oz fine sugar
1 whole nutmeg
4oz cocoa powder
½ pound dark chocolate, chopped
2 clementines, halved and thickly sliced
1 sprig of rosemary
½ bottle of red wine
Place the water, sugar, cocoa, spices and chocolate in a pan and bring to a simmer. Remove from heat and whisk until it chocolate has melted and everything’s incorporated. Add clementines and rosemary and leave to infuse for 10 minutes. Add the red wine and warm through gently.
2 ounces Cachaça (or white rum) kah//SHAH/sah
Juice from one lemon
1/2 ounce maple syrup
1/4 teaspoon smoked paprika
4 sage leaves, divided
Fill a cocktail shaker with ice. Add white rum, lemon juice, maple syrup, paprika, and 3 sage leaves. Shake well for 30 seconds. Strain into a cocktail glass. Garnish with final sage leaf.
2 cups Simple Syrup
2.5 cups Calvados
2 cups Cognac
2 cups Sweet Vermouth
2 Liter used whiskey barrel
If the barrel has been used, you can age a cocktail for 2-3 weeks. If new, follow the cooper’s direction for preparing the barrel and only age cocktail for 2-3 days.
2 ounces scotch
½ ounce Earl Grey syrup
½ ounce freshly squeezed lemon juice
2 dashes chocolate bitters
1 lemon twist, for garnish
To make the cocktail, combine all ingredients in a cocktail shaker. Add ice, and shake well. Strain into a coupe glass. Garnish with a lemon twist.
Earl Grey syrup: boiling water, 1 Earl Grey tea bag, 16 ounces honey
Boil 8 ounces of water in a small saucepan. Reduce to low heat. When the water stops boiling, add the honey and teabag. Steep for 10 minutes. Remove the teabag, and allow the syrup to cool. Chill thoroughly before using.
1. The Botanist
2. Green Spot