Context brings the brightest minds to your living room with perspective-shifting online lectures.
Cocktail-Making Class: Bourbon and Rye, America’s Native Spirits with Diana Pittet
No events are scheduled at this time. Want to be notified when it’s back? Click the blue button to the right and we’ll notify you.
Mint Julep
- 1 Mint sprig
- ¼ oz simple syrup* (or more to taste)
- 2 oz Bourbon
- Garnish: Mint bouquet
- Glass: Julep cup or rocks glass
- 2 oz Bourbon or Rye whiskey
- 1 oz Sweet vermouth
- 2 dashes Aromatic bitters (e.g., Angostura)
- Garnish: Orange or Lemon twist & Maraschino cherry
- Glass: Cocktail glass (e.g., coupe, martini glass)
- 2 oz Bourbon or Rye whiskey
- ¾ oz Lemon juice (fresh)
- ¾ oz Simple syrup*
- 1 egg white (optional)
- Garnish: Orange slice and & Maraschino cherry
- Glass: Rocks glass or Cocktail glass (e.g., coupe, martini glass)
- Jigger (for measuring ingredients)
- Muddler
- Cocktail shaker
- Mixing glass
- Bar spoon
- Cocktail strainer
- Vegetable peeler
A former Latin teacher, Diana traded in the classical world for classic cocktails after she earned a master's degree from NYU in Food Studies. She is the co-founder of Night Owl Hospitality, a cocktail catering company on the Jersey Shore, where she also runs a whiskey club. This autumn, Diana returns to NYU to teach a graduate class on the history, culture, and politics of drinking. An avid traveler, Diana aims to visit a total of 50 different countries by the time she is 50.
Not suitable for children under age 13 (sensitive content).
90 minutes, including a 30 minute Q&A.
The talk was excellent. It was easy to understand and the information provided was enlightening
Guest did not leave comment
This was an entertaining and informative seminar that combined the history of American whiskey with the recipes and instructions for classic cocktails. This was a great complement to a similar Context course I took in 2020 on Scotch whisky.