"We are Liquid Muses!"This is probably the nicest thing I've heard a student declare at one of my cocktail classes… it means that they embraced the world of cocktails and mixology and will proudly wield their own shakers, muddlers and spoons for their own parties soon. It means they enjoyed themselves, and a little bit of what I had to share will become part of their home entertaining. And, I heard it in Seattle at Cast Iron Studios.
The Heavy Restaurant Group is the powerhouse behind Bellevue hotspots Purple, Lot No. 3 and Barrio. (Purple wine bar has now expanded to other WA locations, too.) Cast Iron Studios is their elegant education / event space, perfect for corporate events, private parties and, well, wine and cocktail classes. We had 24 guests, who paid $75 each for delicious light fare such as salmon patties, bacon salad bowls and other delights; a copy of my latest book Edible Cocktails: Garden To Glass; hands-on cocktail making experience; and, of course, drinks all along the way.
The group was diverse in age and backgrounds, and they were so much fun! From the "cool moms who drink" group to couples on a Friday night date to groups of friends looking for something fun and different to master. Essentially, it was a blast, and I fell a little more in love with Seattle than I was before.If you live in Seattle, sign up for the Cast Iron Newsletter here. Meanwhile, here are the recipes to the drinks we made in this class. And, a BIG thank you to my liquor sponsors: G'Vine gin, June liqueur, Excellia tequila, and Rhum JM agricole. Vineyard MartiniThe traditional “martini” is made with gin, dry vermouth and a dash of orange bitters. This slight variation is a refreshing option for summer.
- 2 ounces G’Vine Floraison gin
- ½ ounce June liqueur
- ½ ounce dry vermouth
- dashes orange bitters
- Garnish: edible flower
Stir. Strain. Float edible flower on surface of drink. Hemingway Daiquiri
- 2 ounces Rhum JM Agricole
- 3/4 ounce fresh lime juice
- 1/2 ounce fresh grapefruit juice
- 1/2 ounce maraschino liqueur
- Garnish: lime wheel
Pour all ingredients into a cocktail shaker and fill with ice. Shake vigorously and strain into a cocktail glass. Garnish with lime wheel on the rim of the glass. Hot Mama Margarita
- 2-3 slices jalapeno
- 1 ½ ounces Excellia blanco tequila
- ¾ ounce June liqueur or 3/4 ounce homemade lavender syrup
- ½ ounce fresh lime juice
- Garnish: slice of jalapeno or lime wedge
Rim a cocktail glass with salt by rubbing a piece of lime on the rim then dipping it into salt (or sugar). Set aside.Muddle the jalapeno with agave nectar in the bottom of a cocktail shaker. Add other ingredients and fill with ice. Shake vigorously then gently strain into rimmed glass. Add garnish. Lavender Syrup
- 2 cups white sugar
- 1/2 cup culinary lavender
- 1 1/2 cups water
Bring to a boil, stirring constantly. Let simmer a few minutes. Let cool. Strain. Store.