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X-WR-CALNAME:Peterson Garden Project
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UID:ai1ec-3774@petersongarden.org
DTSTAMP:20160730T072143Z
CATEGORIES;LANGUAGE=en-US:All\,Cook With Us
CONTACT:
DESCRIPTION:Syrups\, shrubs\, switchels\, and squashes\, the four S’s of a
great home bar. When a bartender crafts a new cocktail\, they frequently m
ake one or more of the above to create something exciting and unique. Mixo
logy doesn’t need to be a mystery- if you have an arsenal of great flavors
to play with\, it can be quite easy to create your own signature creation
!\nIn this workshop\, cocktail expert Ryan Rezvani will take the mystery o
ut of making the various cordials. You’ll get a brief history of their gen
esis and usage\; demonstrations of blending\, puréeing\, concocting\, and
infusing\; and a guided hands-on creation of one of each variety to take h
ome. You’ll leave with the recipes\, 4 containers of your homemade beverag
e enhancers\, and a new outlook on making your own delicious cocktails.\nT
his class is BYOB\, so if you wanted to try your creation out in a cocktai
l at the end of class\, you’re encouraged to bring your favorite liquor! W
e’ll have some cocktail ingredients as well.\n \nphoto from cosmohippieche
f.com and notey.com\nAbout The Instructor: Ryan Rezvani\nRyan Rezvani is t
he cocktail director and head bartender at Ampersand Wine Bar in Ravenswoo
d. He also is co-founder/co-creator of the bitters company The Bitter Ex\,
Chicago’s only handmade bitters company. A Loyola University graduate\, h
e was a CPS teacher for too many years\, so he turned his passions and ent
husiasm to the Chicago bar and restaurant scene\, learning the painstaking
details and creative process of making all elements of a cocktail (short
of distilling his own alcohol). Making bitters\, shrubs\, & syrups has bec
ome one of his niche areas of mastery\, showcasing his efforts within Ampe
rsand’s cocktail program which Phil Vettel of the Chicago Tribune referred
to as “impressive”. His company The Bitter Ex will be launching their fir
st line of production in summer/fall of 2016.\nNo refunds for cancellation
s made less than 3 days in advance.
DTSTART;TZID=America/Chicago:20160720T190000
DTEND;TZID=America/Chicago:20160720T210000
GEO:+41.989597;-87.659934
LOCATION:Community Cooking School\, 2nd Floor inside Broadway Armory Park @
5917 North Broadway Street\, Chicago\, IL 60660\, USA
SEQUENCE:0
SUMMARY:Craft Cocktails Class
URL:https://petersongarden.org/event/craft-cocktails/
X-ALT-DESC;FMTTYPE=text/html:\\n\\n
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Syrups\, shru
bs\, switchels\, and squashes\, the four S’s of a great home bar. When a b
artender crafts a new cocktail\, they frequently make one or more of the a
bove to create something exciting and unique. Mixology doesn’t need to be
a mystery- if you have an arsenal of great flavors to play with\, it can b
e quite easy to create your own signature creation!
\n
In this worksh
op\, 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\, concocting\, 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 homemade beverage enhancers\, and
a new outlook on making your own delicious cocktails.
\n
This class
is BYOB\, so if you wanted to try your creation out in a cocktail at the e
nd of class\, you’re encouraged to bring your favorite liquor! We’ll have
some cocktail ingredients as well.
\n
\n
<
em>photo from cosmohippiechef.com and notey.com
\n
About
The Instructor: Ryan Rezvani
\n
Ryan Rezvani is the cocktai
l director and head bartender at Ampersand Wine Bar in Ravenswood. He also
is co-founder/co-creator of the bitters company The Bitter Ex\, Chicago’s
only handmade bitters company. A Loyola University graduate\, he was a CP
S teacher for too many years\, so he turned his passions and enthusiasm to
the Chicago bar and restaurant scene\, learning the painstaking details a
nd creative process of making all elements of a cocktail (short of distill
ing his own alcohol). Making bitters\, shrubs\, & syrups has become one of
his niche areas of mastery\, showcasing his efforts within Ampersand’s co
cktail program which Phil Vettel of the Chicago Tribune referred to as “im
pressive”. His company The Bitter Ex will be launching their first line of
production in summer/fall of 2016.
\n
No refunds for cancell
ations made less than 3 days in advance.
