Here is the spring schedule of classes that will be taught by myself and my colleauge Lara Nixon of the Blue Ruin. To reserve space please go to The Blue Ruin and click on "spirits class."

2/16 Week One: Orientation & History of drink before 1920

2/23 Week Two: History—Prohibition & Beyond

3/2 Week Three: Introduction to Tools, Techniques & the Spirit of Hospitality

3/9 Week Four: How to Taste Spirits & History of Distillation

Spring Break week off

3/23 Week Five: Rum
History, styles
Classic & Modern Rum Cocktails

3/30 Week Six: Brandy & Cognac
History, styles
Classic & Modern Brandy Cocktails

4/6 Week Seven: American whiskey
History, styles
Classic & modern American whiskey cocktails

4/13 Week Eight: Scotch & Irish Whiskies
History, styles
Classic & modern scotch cocktails

4/20 Week Nine: Gin & Vodka
History, styles
Classic & modern gin cocktails

4/27 Week Ten: Vermouths, Amari, & Miscellaneous Debris
Aperitivo & Digestivo wines & cordials
Sherry, port
Liqueurs

5/4 Week Eleven: The Spirits of Latin America
Tequila, Mezcal y Sotol. Aguardiente, Cachaca, y Pisco.
Classic & modern cocktails

5/11 Week Twelve: Testing Out:
Will be done on an appointment basis following the last class and will cover:
History
Recipes
Practical

Bonus/Make-up Workshops
“Bringing the Kitchen Behind the Bar”:
Culinary techniques and ingredients in cocktail mixology

Molecular Mixology
An extension of molecular gastronomy
Tools & Techniques with special guest

Playing Around:
How we develop our own recipes
Getting behind the bar and getting dirty (and maybe a little bit tipsy)

The Tipsy Garden w/David Alan
The role of fresh ingredients in classical & modern mixology
Discussion of student projects
Intro to goals & methodology

The version of this drink that we did tonight is not technically from the Dale, though it is from a Dale...his newer book, the Essential Cocktail. Since the newer book came out, I have taken to the practice of consulting it to see how Dale's thoughts have developed since the first book.

In Dale's first book, he lists a recipe for Navy Grog that consists of navy rum, orange curacao, lime juice, orange juice, water, and bitters. There is also a recipe for Traditional Grog, which is either served hot or as a long iced drink. In The Essential Cocktail, Dale offers my favorite of the Grog family, the elaborate Trader Vic's Navy Grog: Dark rum, añejo rum, Demerara rum, falernum, simple syrup, pimento dram, cinnamon syrup, grapefruit juice, and lime juice. It's a bit of a production to mix, and takes some commitment to drink, as it weighs in with a hefty 4 oz of booze. If you're in the Austin area you'll be delighted to know that we'll be serving Trader Vic's Navy Grog at the Winter Luau Tiki Hour at East Side Show Room, every Monday night 5-9pm starting Monday 1/18.

We are pleased to announce that Twin Liquors Marketplace at Hancock Center will be hosting us in their training room.

Due to the expanded size of our meeting place we are able to increase enrollment and so have postponed the registration date for the full course to Tuesday, February 9.

Updated Class Info
Time: Tuesdays 6-8 pm
Location: Twin Liquors Marketplace at Hancock Center
Cost: $350 for the full course ($250 for members of the United States Bartender's Guild); For students not seeking program certification, individual classes may be audited for tuition of $35 per class, when space is available ($25 USBG. For more information on USBG, visit the national site here. Special $50 discounted membership is available through the local chapter by contacting Lara Nixon at boxcar@me.com)
Payments: made via Paypal at The Blue Ruin Please note that when paying for individual classes only, it is important to state which class you are signing up for. You will receive email notification to confirm registration and payment.
Course Schedule: Listed here
Registration Deadline: Tuesday February 9th for the full course; “Walk-in” registration for single classes may be made up until noon of the class day