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Cocktail-Making Class: Absinthe and Its Threatening Mystique with Diana Pittet
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- Jigger (for measuring ingredients)
- Cocktail shaker
- Mixing glass
- Bar spoon
- Cocktail strainer
- Vegetable peeler
- Absinthe
- Simple syrup
- Club soda/Seltzer
- Crushed ice
- Rye whiskey, Cognac, or both
- Absinthe
- Peychaud’s Bitters
- Simple syrup or Sugar
- Lemon twist
- Sparkling wine, preferably Champagne
- Absinthe
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.
As usual, comprehensive and informative presentation.
This is just a great, fun class. The cocktails we made were wonderful. Easy to follow, interesting contributions from class members, and the ability to ask questions have increased my bartending skills so I can impress my friends! Just a fun class....glad it was given at 5 pm.
Diana alway had skills to make her audience happy and get people involved. Of course, now I need the glasses to go with the frappe. Great class to start a weekend.
Diana’s knowledge of cocktails (small c) is amazing. This is the fourth class I’ve taken with her, and I've been impressed each time. She also stayed late this time to answer a ton of questions from the group. I highly recommend booking a class with Diana!