MIXOLOGY 201
MIXOLOGY 201
unavailable
2 hrs
from pouring ribbons (directions)
led by joaquín simó (partner/bartender) or brooke toscano (partner/head bartender)
in-person ⬝ demo
Join Joaquín Simó, Owner/Bartender of cocktail bar destination, Pouring Ribbons, for an intermediate class on the world of mixology.
All skill levels are accepted, and is the perfect class for someone who’s taken our foundations class, and would like to build upon that, or for the home bartender looking to take their skills to the next level.
Building off the framework of shaken & stirred drinks in our essentials class, this 201 class gets a bit more ambitious- incorporating crushed ice drinks with a particular focus on the technique and considerations behind perfecting swizzles, juleps and cobblers.
Lesser-known classics will also be taught- particularly those featuring notable modifiers that will include Corpse Reviver #2, Twentieth Century, Last Word, Remember the Maine, & Vieux Carré.
We’ll also deep dive on particular spirits- exploring a range of gins or bourbons whilst chatting about how best to use the different bottlings.
Finally, infusion techniques are also explored- from simple steeping to nitrous infusions to sous-vide.
Your ticket includes open-bar, featuring cocktails from their newest themed menu (Legends & Icons), along with plenty of light bites from their Chef’s Board curated by Beecher's Cheese.
WHAT YOU’LL LEARN
Techniques around perfecting swizzles, juleps, and cobblers
Modifiers found in lesser-known classics
Infusion techniques- simple steeping, nitrous, sous-vide
ON THE MENU
Rotating list of specialty cocktails
Cheese & Charcuterie from Beecher’s Cheese
YOUR BOOKING INCLUDES
2 hours of taking your cocktail-making game to the next level
Open-bar cocktails
Cheese & Charcuterie from Beecher’s Cheese
Digital cocktail recipes
Good to Know
Mixology 101 is not required in order to take this class
Classes will be led either by Joaquín Simó (Partner/Bartender) or Brooke Toscano (Partner/Head Bartender)
Private bookings available for 6-15 guests (enter your requested date + start time at checkout)
For private bookings, please be sure to book at least 7 days in advance
Important Info
Proof of Covid-19 vaccination required (Excelsior app or card accepted)
About Your Guide
JOAQUÍN SIMÓ
Partner/Bartender, Pouring Ribbons
Joaquín Simó has traveled a long way from his native Ecuador in his search for the perfect daiquiri. Raised amongst Cuban family in Miami, he grew up eating fruits and vegetables fresh from his grandfather's farm and helping his father at his French bakery.
With his epicurean roots firmly established, he sought out new seasons in New England at Boston University. Through college and beyond, Joaquín tended bar in crowded college dives, raucous rock n' roll joints, neighborhood restaurants and trendy hot spots until becoming a part of the opening staff of New York’s acclaimed cocktail bar Death & Company.
His encyclopedic knowledge of all things food, spirits, beers and flavor combinations makes him the perfect guide when teaching a fledgling group, a new list or infusing a fresh sense of energy and excitement into a more experienced staff.
Joaquín served as deputy editor for the Food & Wine Cocktail books, contributing the Latin Drinks chapter, front and back matter, as well as recipe-testing both books.
Also named one of Playboy's Top 10 Mixologists in 2009, Joaquín has served as a panelist at Tales of the Cocktail, the Manhattan Cocktail Classic, the Copenhagen Spirits & Cocktail Conference and the Gourmet Latino Festival. A finalist at the 2011 Spirited Awards, Joaquín was awarded the coveted 2012 Spirited Award as American Bartender of the Year at Tales of the Cocktail.
About Pouring Ribbons
Pouring Ribbons is Imbibe Magazine's 2013 Cocktail Bar of the Year, Time Out NY's 2013 Best New Cocktail Bar, #44 on Drink International's World's Best Bars and their managing partner, Joaquín Simó, was voted as the prestigious American Bartender of the Year at the 2012 Tales of The Cocktail award ceremony. However, with all our accolades, what we they’re most proud is their customer service. At Pouring Ribbons, they place their guests on a pedestal, not the cocktails.