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In this issue: Any Port in a (Sherry) Storm, Cocktail Classes in Toledo and Tecumseh,  Featured Cocktail: Betelgeuse

Any Port in a (Sherry) Storm

   In my next cocktail class at The Last Word (February 9 at 7:30 pm), we'll explore some old school beverages that have found new life in cocktails! Sherry and port are both fortified wines that have been added to the bartender's toolkit in the last few years. You'll get to taste several samples on their own before mixing them into cocktails that take advantage of their unique flavor profiles. Register at my website for this class and other upcoming Ann Arbor events:
February 23: Spring Break Cocktails
March 9: Crafting with Vodka
March 23: Flips, Fizzes, Sours & Nogs

Cocktail Classes in Toledo and Tecumseh

There is still space for Friday night's Along the Bourbon Trail class at Evans Street Station in Tecumseh. You'll take a trip Along the Bourbon Trail and explore this quintessential American spirit on its own and in cocktails.

Paula Brown Shop
   Tuesday, March 10, 6 pm: Pink Drinks That Don't Suck (change from previously announced class)
   Tuesday, April 14, 6 pm: Better with Bubbles

Evans Street Station
   Friday, February 6, 7 pm: Along the Bourbon Trail
   Tuesday, March 3, 7 pm: Spring Break Cocktails

Visit my website for full details and to buy your tickets!

Featured Cocktail - Betelgeuse

   While we usually think about bitters being used a dash or two at a time, people who came out to the All About Bitters class got to explore a few cocktails where bitters were the main ingredient. And surprisingly, for many people these were their favorite cocktails of the night!
   Peychaud's Bitters and Benedictine are a classic match in many New Orleans cocktails, like the Vieux Carre or Cocktail a la Louisianne. In this cocktail from London bar Calloo Callay, that combination is taken to the max, with surprisingly delicious results!
1 oz Peychaud's Bitters
1 oz Benedictine
1 oz lemon juice
Combine all ingredients in shaker with ice. Shake, strain into cocktail glass.

~ In Other News ~

Lots o' Links
Recent links from my Facebook page:
- The questionable science behind wine tasting
- The guide to getting geeky about tea
- Some great pictures from my Stirred, Not Shaken class at Paula Brown Shop

Modernist Cuisine Workshop and Dinner
   Molecular gastronomy. Sous vide. Foams. Spherification. These are some of the most modern cooking methods, which you may have read about online or seen used in TV shows like Top Chef. Would you like to learn more about these fun and creative techniques?
   It's been a couple years since I hosted one of my hands-on modernist workshop/dinners, and I'm considering doing so again late this spring if there's sufficient interest. Please email me if this sounds like something you'd be interested in!

Now's the time to think about summer events!
   I'm already booking private events into the late spring and early summer. How about a tiki party on the deck? Or a wine tasting bridal shower? Beer and BBQ sauce tasting for Father's Day? Contact me to plan your unique food and wine experience.

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