Earlier tonight, I had the pleasure of attending Ginger & Fork‘s “First Class Craft Cocktail” with Gregory Buda. He is the Director of Education of New York’s Blacktail and Dead Rabbit. “Dead Rabbit has been voted the World’s Best Bar for the last two years, and their sister bar Blacktail was awarded Best New Cocktail Bar this year!” You can learn more about him by clicking here. As someone who have basically zero knowledge in cocktail making, libations, and etc, I thoroughly enjoyed this class! It taught me what to look for in a legitimate cocktail, some no no’s, what makes cocktails stand out, and why certain methods are the way they are.
Some things that stood out to me.
- Some elements to look for in a drink includes: Spirit Category, Acidity, Sweetness, Bitterness, etc.
- When to shake vs. when to stir : (shake : when fruit juices, egg, dairy, etc are involved // stir: when distilled spirits and light mixers are involved.)
- Ice is a HUGE factor (typically added last after all ingredients are already in) – who would’ve thought??
Gregory Buda will be a guest bartender at Ginger & Fork for the next two days : September 26-September 27, 2017 from 5:00-10:00PM.
Ginger Margarita // Espolón Tequila, Cointreau, King’s Ginger Liqueur, lime, ginger
Steamed Dumplings // with in-house dipping sauce
Gregory Buda working his magic!
Dragon Fire // Tanqueray Rangpur Gin, Ancho Chili Liqueur, Bad Dog Fire & Damnation bitters, lemon, dragon fruit
Fried Eggrolls //
The Whiskey Cocktail //
Ginger Parfait // dessert
After three drinks and bites and nibbles in between, I can say my Monday night wasn’t too shabby!