Cocktail Class: Spring Sips

Join our head bartender Arah as she celebrates spring by exploring some bright and briny flavors.

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We will start with a drink that is sadly going away with the change of the season. The No Big Dill martini has been a crowd please on our winter menu. This cocktail will touch on the versatile technique of infusing alcohol. Infusions impart new and varied flavors to help add more interest and variety to your spirit selection. This is an olive infused genever gin paired with a dill infused dry vermouth.

And for the warmer days a new libation. A clarified milk punch whiskey sour. This is a fun one where we get to nerd out with some cocktail chemistry. We enhance our Descendant single malt whiskey with a burst of earth and grainy cereal notes from the cereal infused milk. It is then combined with citrus and filtered out leaving behind a bit of the milk proteins to add some extra body to the cocktail. As bright and zippy as a classic sour but also just a wee bit different.

A ticket gets admission to the class and generous samples of all the drinks covered in class. Students also get 20% off our selection of vermouths, bitters, mixers, and barware to help enhance your home bar (spirits excluded by NC State law). Plus recipe cards detailing the drinks, syrups, infusions, and methods covered in class.

Arrive early for dinner with Charley King’s Jamaican Jerk Food Truck