Learn on, thirsty minds

March’s atypical concentration of cocktail classes has let up slightly, but April has brought its own set of interesting options for alcoholic education in the Bay Area.

WorkshopSF has two upcoming (and irreverent) booze classes:

  • Whiskey Picks Not Whiskey Dicks: Pickling With Beer And Booze $60
  • Hooch 101: Let’s Have A TIKI! $60 (I’ve learned under Gillian Fitzgerald before. her classes are approachable, no-nonsense, and often have a dance-off segment. An easy tiki recipe from that class has become a household favorite. This class would be a fascinating complement to a Smugglers Cove education, since I suspect Gillian is teaching from a standpoint of accessibility, affordability, and deliciousness as opposed to a stringent adherence to two-pricey-rums-and-three-fresh-juices perspective.)

The Beverage Academy keeps on teachin’ on with $95-$100 classes on 101 mixology, Scotch whisky, and American whiskey.

The Burrit Room + Tavern is launching a Sunday Spirits series. The inaugural event focuses on whiskey and costs $35.

Alchemy Bottle Shop has an Intro to Sherry class for $35 coming up on April 27.

Whitechapel, the innovative gin bar beloved of this blog, is kicking up the instructional component of its ambitious Polk Street Irregulars club, partner to Smugglers Cove’s Rumbustion Society, with PSI Sunday School starting May 30 for $30. This is the first of several classes, each covering a segment of the PSI drinking list.

 

Beetlejuice and vegan cocktails

Once out of nature I shall never take
My bodily form from any natural thing

-Yeats, “Sailing to Byzantium”

Yeats was not talking about bug-based food dyes but let us stretch the metaphor, loving Yeats as we do.

After a teenage stint at veganism (a fine diet, if you have the time and money to spend pursuing it) I came of legal drinking age with a mind unruffled by ethical concerns where my alcohol was concerned.

But the world (and the Bay Area in particular) is full of cocktail enthusiasts with varying dietary and ethical requirements. Early in my California residency I bellied up to a bar where I was warned that my milk stout had lactic acid in it and I should choose another tap if I had lactose issues. That sort of statement made in Wisconsin would get you kicked over the border into Illinois.

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2017 James Beard Award finalists

It’s a week of announcements! Hard on the heels of Tales of the Cocktail’s agenda reveal comes the list of 2017 James Beard Award finalists, which includes these notable local cocktail bars and bartenders:

Outstanding Bar Program

  • Bar Agricole
    (Bar Agricole helped drive ethical cocktail sourcing. You can’t get a Campari drink at the bar, but you can get an amaro made from known ingredients that could be tracked from harvest to bottle.)

Book Award: Beverage Category

  • Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki, Martin Cate with Rebecca Cate
    (I’ll be surprised if this doesn’t take the award. It’s a beautiful tome, a friendly look at a niche category, and the photography of over-the-top decorated tiki drinks grabs the attention more than your average cocktail book. My copy is, of course, signed by Martin and Rebecca.)

Outstanding Wine, Beer, or Spirits Professional

  • Lance Winters, St. George Spirits, Alameda, CA
    (St. George is a font of local excellence and sass. Their Terroir is my ne plus ultra of gin.)

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