In The Kitchen: Mixing Up An Inspired Cocktail

I can sling together a formidable Gin and Tonic. Ditto a Mojito; I’m good with the basics. But after consuming a few rather stellar artisanal cocktails during my trip to San Francisco last weekend, I’m itching to kick things up a notch. What I’m after is something that tastes as fresh and unique as, say…the inspired ginger, lemon, mint, vodka concoction that I can’t get out of my head a full three days after consuming it. Plus, this insane heat just calls for refreshing, herbal libations. Don’t you think?

So it was a bit serendipitous that I woke up to an e-mail from my friends at Oil and Cotton about two classes, taught by designer and herbal-mixologist Ashley North Compton, that they’re hosting in a few weeks, focused on creating fresh and seasonal cocktails using garden-grown ingredients, natural sweeteners, and spirits.

First there’s “Infusing Liquors & Cocktails” on Thursday, July 12, from 6-9 p.m., where students will experiment with peppercorns, citrus rinds, and dried herbs to create vodka infusions. The following evening, Ashley will teach “Bitters Tasting; Bitters Making & Cocktails“, which walks students through the creation of their own bottle of grapefruit-fennel or woodland bitters. (Grapefruit-fennel bitters? Yes, please.)

Each class is $75, and you can choose to take just one or both sessions. Oh and because those Oil and Cotton gals are so kind, they’re offering D Magazine readers a 10% discount on the classes. Just use the code HERBS at checkout on their website to receive the discount.

Watch out Lucky…I’m on your heels.

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