Tasting 'The History of the American Cocktail'

Vivacious tale about how the cocktails were created, spread and developed based on historical facts. You will learn why the cocktails appeared, how the 19th century bars looked like, what the classic cocktails are, how Americans drank during the prohibition, how cocktails got related to music and cinema, why Sarah Bernhardt sued the absinth company, what the term „craft cocktails“ means and how it is possible in 21 century that champagne smells like Chanel No.5 perfume.

During the session you will taste:

• 19 century recipe cocktail;
• Technological breakthrough period cocktail;
• The cocktail with artists‘ companion - absinth;
• One of the prohibition cocktails;
• The cocktail dedicated to a comic book hero;
• The cocktail of “craft cocktails” trend with apple and cinnamon infused bourbon;
• 21st century cocktail of molecular mixology trend;

The discovery of late Stone Age beer jugs has established the fact that intentionally fermented beverages existed at least as early as the Neolithic period (cir. 10,000 B.C.) The earliest alcoholic beverages may have been made from berries or honey and winemaking may have originated in the wild grape regions of the Middle East...

This tasting session is not available to reserve at the moment

Tasting "Famous people and their cocktails"

Such names as Madonna or Stephen King are widely known, however have you heard of Frida Kahlo or Dita von Teese? Probably you have, but are you aware there are cocktails named after all these famous people? This session is all about cocktails named after famous people or created by famous people (Salvador Dali did made the fabulous concoction and wrote down the recipe in his cooking book). Try them all:

• Madonna’s;
• Salvador Dali’s;
• Coco Chanel’s;
• Charlie Chaplin’s;
• Dita von Teese’s;
• Stepehn King’s;
• Frida Kahlo’s;

Since the time there has been alcohol and spirits, the creative human mind has always looked for new ways to serve them. That is the basis of the long history of cocktails. Inspiration can strike from anywhere and that includes people and characters we look up to on the silver screen, in the books or elswhere...

This tasting session is not available to reserve at the moment

Tasting "Molecular Mixology"

Probably you have heard about the molecular gastronomy. Some of you may have even tried it already. But what about molecular mixology? Do you know that cocktails these days adopt the form of a bubble, foam, powder, spray, gum, marshmallows or even paper? Do you know the cocktails can smell like cigars, perfume or leather? Have you tried that yet? If not, then it is the best chance to do so:

• Jellification type of cocktail;
• Suspension type of cocktail;
• Spherification type of cocktail;
• Emulsification type of cocktail;

The term Molecular Gastronomy was born in 1992 when an English teacher of cookery, Elizabeth Cawdry Thomas, proposed a workshop in which professional cooks could learn about the physics and chemistry of cooking. This first workshop of what ended up being a series of events until 2004 was called “Workshop on Molecular and Physical Gastronomy”.

The tasting lasts around 90 minutes and costs €25 per person. Parties of two and more, up to 50 people are welcome (over 18 years old). Please reserve the session at least one week in advance. We work only on demand.

Details

Tasting "The world in your glass"

There is no doubt everybody loves traveling and discovering new horizons. During this session we will travel through various countries and discover their national beverages. Are you aware of where Sambuca is from? Do you know what the local drink of Chile besides wine is? Have you tried a cocktail made of sake? If you answered no, no and no, then it is time for you to book this tasting session. You will try:

• Brazilian cocktail;
• Cocktail with sake;
• Italian cocktail;
• Scottish drink cocktail (and it’s not whiskey!);
• Cocktail from Chile;
• Hungarian cocktail;
• Cocktail of sailor Jerry;

Cachaça is defined in Brazilian law as a beverage with an alcohol content of 38-54% by volume, made from the distillation of fermented sugarcane juice. Distillers may add sugar to the product, at a rate of up to 6 grams per liter. Beverages containing more than 6 grams of sugar per liter must be labeled "sweet cachaça"...

This tasting session is not available to reserve at the moment

Off-beat flavour tasting

True cocktail geeks must be already tired of discussions whether the proper Dry Martini must be shaken or stirred. Let’s leave the classics behind and try something new and off-beat! And we really mean it – the weirdest mixology experiments, unusual flavor combination, and different tastes, why not to try that? During the session you will taste:

During the session you will taste:

• Violet flavored cocktail;
• Cocktail with cucumbers and lychees;
• Bacon infused bourbon cocktail;
• Cocktail with strawberries and balsamic vinegar;
• Cocktail with ginger and beet;
• Cocktail with octopus brine;

Yukon local Captain Dick Stevenson found a toe preserved in a jar of alcohol while cleaning a cabin in 1973. After discussing it with friends, Captain Dick preserved and started serving the toe in a "Sourtoe Cocktail"...

This tasting session is not available to reserve at the moment

Master class tasting

There are numerous sources on “how to mix a perfect cocktail” topic. However, as well as in cooking, mostly all the cocktail-making knowledge is formed on good practice after a bunch of failures. What would happen if there is not enough ice in your shaker? How to shake cocktail with the egg whites? Is there a difference between adding sugar or sugar syrup? Is it a rule “more expensive drinks make better cocktail”? All these and many more other details will be revealed in our master class tasting session. You will taste and learn how to:

During the session you will taste:

• determinate the quality of alcohol (2 cocktails);
• set the right amount of ice (2 cocktails);
• know the twist of the ingredients (2 cocktails);
• change the consistency of the drink (2 cocktails);

Honestly, there is no strict rules of cocktail-making, it is all depends on maker’s taste and preferences. However knowing the physics and chemistry of the processes one is doing is always helpful, so why not to find out?

The master class is not available to reserve at the moment