Virtual Mixology with Rory
Sun, Apr 19 | Online Event

Virtual Mixology with Rory

Rory from World Wide Wines is mixing it up with Gin!
Registration is Closed

Time & Location

Apr 19, 2020, 6:00 PM – 6:40 PM
Online Event

About the Event

Seasonal Gin cocktail class with Rory!

Ingredients for the class, please read each cocktail description to see what you have at home.

What you'll need from us:

Aviation Gin 375ml $17/btl

St George 3pk 200ml bottles $27

St Elder 750ml $20 or similar elderflower liqueur.

Triple sec, Grand Marnier, Bauchant or Cointreau

Tonic Water

The gins we will be utilizing are Aviation gin, and three from St. George: Terroir, Botanivore, and Dry Rye. All four gins are American-made, and each could hold its own on the rocks if none of the cocktail ingredients are available. Cocktail recipes will include substitutions and suggestions and can be tailored to fit ingredients that one has on hand.

So what is gin? Gin is a neutral grain spirit distilled with botanicals (plants and herbs), predominantly juniper berry, which has a distinct piney taste and aroma. Though all gins contain juniper, infinite combinations of other botanicals exist to create an ever-widening range of flavor profiles. 

How do I make simple syrup? Equal parts sugar and water, heated and stirred until the sugar has dissolved. It will keep in the fridge for 30 days.

Aviation gin- made in small batches in Portland, OR. Softer, smoother, more subtle than London dry varieties. Botanicals include French Lavender, cardamom, juniper, and two kinds of orange peel. 

Cocktail: Classic Gin and Tonic (G&T)

  • 2 oz Aviation   4 oz tonic, such as Fever Tree
  • Garnish with lime and lemon wedge

St. George Terroir- California-centric; forest-driven and Earthy. The forest in a glass. Botanicals include Douglas fir, California bay laurel, and coastal sage. Mixes well in both fruity and herbal cocktails.

Terroir Cocktail:

  • 2 oz St. George Terroir gin
  • 3/4 oz simple syrup 
  • 1/2 oz lemon juice 
  • 2 spoonfuls fruit, fresh or frozen
  • A few sprigs herbs, whatever you have on hand, such as rosemary, thyme, basil
  • Muddle the fruit and herbs in a glass, shake other ingredients together, then pour over fruit and herbs. Stir, enjoy.

St. George Botanivore- the “Botanical Eater”. Like a meadow in bloom. Nineteen different botanicals: Angelica root, bay laurel, bergamot peel, black peppercorn, caraway, cardamom, cilantro, cinnamon, citra hops, coriander, dill seed, fennel seed, ginger, juniper berry, lemon peel, lime peel, orris root, Seville orange peel, star anise.

Elegant and perfectly balanced, it plays well in all sorts of cocktails.

  • Botanivore Herbal Cocktail:
  • 2 oz St. George Botanivore gin
  • 9 leaves any fresh herbs, such as mint, tarragon
  • 1/2 sugar, superfine if available
  • Soda water/ seltzer 
  • Muddle herbs with sugar, shake with gin and ice. Strain into glass with fresh ice, top with bubbly water. 

Botanivore Floral Cocktail 

  • 2 oz Botanivore
  • 1/2 oz elder flower, such as St. Elder
  • 1/2 oz citrus juice, such as lemon, lime, grapefruit 
  • 1/4 oz simple syrup
  • Garnish with mint, cucumber wheel, or citrus wedge
  • Shake everything together! Strain into glass over fresh ice

St. George Dry Rye Gin- the base of this spirit is 100% pot-distilled rye. The gin for whiskey lovers! Structured, spicy, peppery with a rich mouthfeel. Six botanicals: Juniper, black peppercorn, caraway, coriander, grapefruit peel, lime peel.

Dry Rye Cocktail- Inspired by a Sidecar

  • 2 oz St. George Dry Rye 
  • 1 oz orange liqueur, such as Bauchant
  • 1 oz fresh lemon juice 
  • Garnish with orange/ lemon twist and a sugar-rimmed glass 
  • Lightly wet rim of the glass, dip in sugar. Shake ingredients, pour over fresh ice, garnish with a citrus wedge.

PLEASE RSVP through our website.

  • You will receive a link, password, meeting code the day before the event. 
  •  If you DO NOT receive this code by Saturday morning you will need to contact us before the class on Sunday.  
  • Cut off time to register is Thursday, April 17th at 5 PM.
Registration is Closed

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