Understanding Drink Texture - NYC

RSVP HERE: HACKING DRINK TEXTURE IN NYC

ABOUT THIS CLASS:

In this live class we will explore texture in cocktails and spirits: What it is, how it works, and how to get creative with chemistry and physics to unlock your next level of drink making.

Aroma and flavor are familiar topics to every bartender, but how well do you understand weight, viscosity, fluffiness, density, or heaviness? The texture of a drink is actually a key component in how it is enjoyed — come learn how to manipulate and dial in each piece for more delicious and creative cocktails!

NYC Bartenders, RSVP now for this LIVE class on June 8!

Please join bar owner and drinks-science expert Dave Arnold (Cooking Issues Podcast, Bar Contra), bar owner Mike Capoferri (Thunderbolt, Semiprecious, Night on Earth) and Campari Academy Director Jessamine McLellan for this class that is equal parts science, service, and psychology.

It might get complicated. It will definitely go off on some tangents. Secure your spot ASAP!

WHAT YOU’LL LEARN:

Fundamentals: Traditional drink making fundamentals and the science behind texture in from these methods.
Definitions: How to define drink textures like viscosity, density, and the role sugar plays.
Hacking! How to use modern techniques and ingredients to create the perfect textured drink, regardless of traditional constraints.

RSVP FOR DRINK TEXTURE 101 – LIVE IN NYC

CLASS DETAILS:

Where: NYC
When: Monday, June 8
Time: 11AM – 1PM / 2PM-4PM

How does this work?

This is an in-person event in NYC.
It is only open to US bartenders 21+.
Space is limited. RSVP required.

About Your Teachers:

Dave Arnold

Dave Arnold is a bartender, inventor, author, and tinkerer of the highest order. If you don’t know him from his massively influential bars such as Contra, Existing Conditions, and Booker & Dax, you’re probably familiar with tools like the Spinzall, his podcast Cooking Issues, or his book Liquid Intelligence.

Follow Dave at @cookingissues.

Mike Capoferri

Mike Capoferri is a 23-year hospitality-industry veteran with extensive work experience all over the country. After years of bartending in world-class cocktail bars, he pivoted his focus to consulting and curating unique bar experiences and bespoke cocktail programs.

Mike is now the owner/operator of several bars in LA and Denver, racking up nods in World’s 50 Best Bars among many other industry awards.

Follow Mike at @mfcapoferri.

Jessamine McLellan

Jessamine McLellan is the Director of Campari Academy and Trade Advocacy at Campari Group, where she leads education strategy and trade advocacy programming that builds capability across the beverage industry and brings portfolio priorities to life in culturally relevant, commercially grounded ways.

With more than a decade of experience spanning bartending, beverage management, and brand ambassadorship, she blends her deep passion for learning with expertise in curriculum design, cocktail development. Today, she drives this work at scale, overseeing all education and trade advocacy strategy for the wider organization.

Follow Jessamine at @countessofcampari.