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In this issue: Cocktail Ingredient Workshop, Visit the Green Fairy, Featured Cocktail - In a Jam

Cocktail Ingredients Workshop, July 19

The key to great cocktails is to use great ingredients! Commercial versions of standard cocktail ingredients like grenadine and cherries are often lacking in flavor. Join me for a 2-hour workshop on Sunday, July 19 for a chance to make your own cocktail ingredients! You’ll take home samples of everything you made, along with the recipes and know-how to make them yourself. You’ll make:
  • Grenadine (from real pomegranates, not corn syrup!)
  • Fruit shrub (a vinegar based fruit preservation method from colonial times)
  • Orgeat (an almond syrup essential for tiki drinks)
  • Brandied cherries (you’ll never use those artificially colored and flavored maraschino cherries again!)
  • Tonic syrup (for making your own tonic water)
The fee for the class is $25 per person, which includes delicious appetizers and a drink you’ll make with your creations, plus a $20 materials fee. Couples or groups who would like to attend and take home only one set of ingredients need only pay one materials fee.

Visit the Green Fairy

Absinthe! This most storied of liqueurs has been called both a muse for writers and artists, and a cause of criminality and insanity. Banned for most of the 20th century, Absinthe is back. Come to The Last Word on July 27 to learn all about this famous anise liqueur. You'll taste different styles and make some cocktails that feature this unique spirit. Sign up at my website

Upcoming classes;
August 10 -  Brunch Drinks: From classics like Mimosas and Bloody Marys to modern creations with eccentric ingredients, this class will explore those drinks best drunk with friends in the middle of a lazy weekend day. What makes a drink a brunch drink? We’ll taste a bunch of examples on our way to developing a unified theory of the brunch drink. 

September 14 - Topic is still to be decided, but save the date - this will be the first class back after my late summer hiatus!

Featured Cocktail - In a Jam

   The June 29 Made in Michigan class was a fun time. Guest speaker Ari Sussman shared great stories of Michigan distilleries and the people behind them, and we enjoyed a varieties of spirit and cocktail samples along the way. Our opening cocktail took advantage of not only a Michigan spirit (vodka from Two James in Detroit), but jam made with Michigan fruit as well. Jam is a great addition to a cocktail - it adds intense fruit flavor, sweetness, and nice mouthfeel. Here it's used to jazz up sparkling wine. Use any jam you like, and consider substituting another spirit - like gin or rum - for the vodka in the original!

In A Jam
1 heaping tbsp jam
1 1/2 oz vodka
3/4 oz lemon juice
3 oz Prosecco or other sparking wine
Garnish: fruit to match the jam and/or a nice fresh herb of your choice
Combine all except Prosecco in shaker with ice. Shake, strain into old fashioned glass filled with ice. Top with Prosecco. Garnish. 
~ In Other News ~

Lots o' Links
Recent links from my Facebook page:
- Not for kids: boozy rice krispie treat recipes
- The importance of GMOs to cheese
- This breakfast sandwich starts with waffled tater tots
The Wonderbag - high tech meets old tech, deliciousness ensues
- Zitatini! Gorgeous handmade martini picks from one of my cocktail class regulars. 

Help Spread the Word about Tammy's Tastings
Do you have friends who love to eat and drink and learn about it too? Help them learn about me - use the social buttons below to share this newsletter, or invite a friend to an upcoming event. Thanks!

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