Ice Cold Drinks
There’s a lot that goes into making a perfectly cold drink. What kind of ice to use? What size? How fast should you shake or slow should you stir? We are getting into all of it and more in this session with food/drink science expert Dave Arnold.
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Class Recording: Orange You Glad You Came To This Class?Unlock the world of orange liqueurs with this class and horizontal tasting covering the most essential bottles.
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Where The Wild Drinks Are: Class RecordingDanny Childs (author of Slow Drinks) teaches "farm to glass" cocktails. Harness wild flavors with ferments, tinctures, and more!
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Notes From a Pop Up: Tips, Tactics, and TechniquesPop ups can be hard. With smart planning and prep, they don't have to be.
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How To: Banana Oleo SacchrumThis Banana Peel Oleo Sacchrum is a no-fuss hack to add playful tropical notes to drinks.
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Scorpion Bowls and Survival: A Chinese-American Cocktail LegacyFamily history, immigrant experiences, and Mai Tais.
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Nose Dive with Harold McGee: Class RecordingAuthor Harold McGee talks scent and flavor on a molecular level, from the cosmos to why your next Daiquiri might need Parmesan...
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Sustainability in the BarEverything from your light bulbs to your ice machine is a chance to save the environment...and your bar's finances. Claire Sprouse explains...
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Draft Cocktails: Class RecordingWatch this Draft Cocktails class recording to learn how to bring this time-saving technique to your bar!
Training
Movers & Shakers: How to Use Cocktail ShakersShaking cocktails does more than just blend your ingredients together. It can also help to improve the texture, get the temperature of the drink just right and add the perfect froth.
Training
Discover the varieties of ginDemand for gin and gin cocktails is growing around the world. Discover different gin categories.
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Author Chat with Mallory O'MearaBook Club presents Girly Drinks author Mallory O'Meara in conversation with Misty Kalkofen on the fascinating history of women and drinks around the world.
Training
The Biodegradable BarHow does composting work? What straws are really best for the environment? How can a business create a positive impact with their waste? We dive into all these questions in this session, exploring how bars, businesses, and events can best integrate sustainable and environmentally positive practices into their operations.