Cocktail-Making Class: Iconic Bars and Drinks of New Orleans with Diana Pittet

Cocktail-Making Class: Iconic Bars and Drinks of New Orleans with Diana Pittet


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Let the good times roll and join a drinks expert in shaking and stirring four cocktails from New Orleans, while also exploring the Big Easy’s famed bars that created and nurtured these mixed drinks.

New Orleans is unlike any other city in the United States, a dynamic confluence of Spanish, French, African, and American cultures at play along the banks of the Mississippi. Despite--or because of--its distinctiveness, New Orleans has done more than any other domestic city to elevate and preserve the high art of the American Cocktail, which faced near extinction from the existential threats of Prohibition in the early twentieth century and the mid-century industrialization of food.

The Crescent City gave quarter to the American Cocktail through its love of a good time, which almost always involves an equally good drink and its enduring faithfulness to history and tradition. As a result, New Orleans “for more than a century, has been the home of civilized drinking!” as declared by Stanley Clisby Arthur in his 1937 book, Famous New Orleans Drinks and How to Mix ‘Em.

It would not be right to talk about New Orleans and its distinctive drinking culture without a beverage in hand. As such, in this hands-on seminar, participants can make for themselves up to four different cocktails--one stirred and three shaken. The central ingredients in the drinks are cognac and absinthe, spirits that reflect the strong French influence in New Orleans. Gin will be in the mix, as well, for the iconic Ramos Gin Fizz.

Led by cocktail expert Diana Pittet, this interactive seminar will explore the iconic bars and cocktails of New Orleans. Designed to inform curiosity as well as future travels, participants will come away with an increased appreciation of the vital role that New Orleans has played in preserving the American Cocktail and with the skills and know-how for making classic drinks from the Crescent City at home.

 

Participants are welcome to join in the cocktail making and can make any or all of the cocktails. Here is both an ingredients and tools list, both of which participants will want on hand.

For Sazerac:

  • Cognac or Rye whiskey or both
  • Absinthe
  • Simple syrup or Sugar
  • Peychaud's bitters
  • Lemon twist

For the Brandy Crusta:

  • Cognac
  • Fresh lemon juice
  • Orange and Maraschino liqueurs or Simple syrup
  • Lemon peel spiral

Absinthe Frappe:

  • Absinthe
  • Simple syrup Soda water

Ramos Gin Fizz:

  • Gin Half-and-half or Heavy cream
  • Simple Syrup
  • Fresh lemon juice
  • Fresh lime juice
  • Orange blossom water
  • Egg white
  • Soda water


Tools

  • Jigger
  • Cocktail shaker
  • Mixing glass
  • Bar spoon
  • Cocktail strainer

Participants will receive formal recipes prior to the class.

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.

Customer Reviews

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L
L.
So much fun and informative!

Super-fun and interesting. Diana is a delight! So much info and of course, amazing cocktails.

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
A
A.

Guest did not leave comment

L
L.
So much fun and informative!

Super-fun and interesting. Diana is a delight! So much info and of course, amazing cocktails.