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