Thing Update: Mixing Drinks, Class #1

Three styles of classes are offered: two weeks of daytime classes, two weeks of evening classes, five Saturday classes, or any combination thereof. I'm opting for the latter. This week, I'll be attending evening classes (with one day to make up next week). Next week, I'll be out of town for several days so that will interfere with most of the class sessions for the week. The third (and final) week, I'll plan on the daytime class schedule.

The class atmosphere is great, and in the current session there are only about 6 students so there is plenty of one-on-one time available with the instructor. The classroom is equipped with a mock bar large enough for five bartenders to be working side by side. We work with actual bottles, but they are filled with colored and painted waters, so the focus is on procedures and presentation, (no taste testing during class).

Class format is typically an hour or so of instruction/demonstration/'lecture' followed by partnering up and taking turns ordering and making every drink from the chapter. Each class is kind of a stand-alone unit, and the first class (after certain orientation details) was on Martini's, Manhattan's and Rob Roy's (which are all the same type of drink, just different alcohols). I learned a total of 12 drinks and variations last night, and I can now make a classic martini: dry, dirty, or perfect, whatever your preference.

And contrary to what James Bond is famous for ordering, a 'classic' martini should not be shaken and should be stirred...of course, he had his reasons.