Whisk(e)y 101 at CUESA

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Lou Bustamante

Whisk(e)y 101 at CUESA

Where: CUESA Kitchen at the Ferry Building (in front near Gott's formerly Taylor's Refresher)
When: Sat., Apr. 23, 2 p.m.-4 p.m.
Cost: $50, tickets available online
The rundown: To the uninitiated (aka sober), whisk(e)y can feel like a daunting spirits category. Between the sheer number of styles and brands out in the market, and the dramatic differences small tweaks in the process can create. To help make sense of it all, CUESA is hosting a class that will explain the differences between whiskey and whisky hosted by bartender and author Scott Beattie. Scott will lead the class in a discussion and tasting of bourbon, rye, scotch, Tennessee , Canadian, and Irish whiskies, and their application in cocktails. The hands on mixing demos will cover the basics of shaking and stirring by making your own Manhattan, Sazerac, Old Fashioned, Rob Roy and a whiskey sour. We've also heard rumor of Scott teaching the secrets of making a perfect Irish coffee he learned from an expert at the Buena Vista Café.

Also joining Scott is Jack Mitchell, co-owner of Santa Rosa 's Jack and Tony's Whiskey Bar, which has over 240 whiskies available on their menu. Jack is known for his ability and enthusiasm for pairing whiskies and food. Eating beforehand is strongly encouraged to fortify yourself against the five cocktails and tasting.

Lou Bustamante tweets at @thevillagedrunk. Follow SFoodie at @sfoodie, and like us onFacebook.

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