Syrups\, shrubs\, switchels\, and squashes\, the four S’s of a great home bar. When a bartender crafts a new cocktail\, they frequentl y make one or more of the above to create something exciting and unique. M ixology doesn’t need to be a mystery- if you have an arsenal of great flav ors to play with\, it can be quite easy to create your own signature creat ion!
\nIn this workshop\, cocktail expert Ryan Rezvani will take the mystery out of making the various cordials. You’ll get a brief history of their genesis and usage\; demonstrations of blending\, puréeing\, concoct ing\, and infusing\; and a guided hands-on creation of one of each variety to take home. You’ll leave with the recipes\, 4 containers of your homema de beverage enhancers\, and a new outlook on making your own delicious coc ktails.
\nThis class is BYOB\, so if you wanted to try your creation out in a cocktail at the end of class\, you’re encouraged to bring your f avorite liquor! We’ll have some cocktail ingredients as well.
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photo from cosmohippiechef.com and notey.com
\nAbout The Instructor: Ryan Rezvani
\nRyan Rezvani is the cocktail director and head bartender at Ampersand Wine Bar in Ravenswood. He also is co-founder/co-creator of the bitters compan y The Bitter Ex\, Chicago’s only handmade bitters company. A Loyola Univer sity graduate\, he was a CPS teacher for too many years\, so he turned his passions and enthusiasm to the Chicago bar and restaurant scene\, learnin g the painstaking details and creative process of making all elements of a cocktail (short of distilling his own alcohol). Making bitters\, shrubs\, & syrups has become one of his niche areas of mastery\, showcasing his ef forts within Ampersand’s cocktail program which Phil Vettel of the Chicago Tribune referred to as “impressive”. His company The Bitter Ex will be la unching their first line of production in summer/fall of 2016.
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