Alcademics

A look at the ice obsession

Ice is an element in nearly every cocktail in the world; it's kind of a big deal. But until the mid-1800s, it wasn't a factor in drinks at all. We'll take a look at the history of ice and how it changed cocktails forever, creating the category of Juleps and Cobblers in particular as well as "American drinks" in general. Then we'll fast forward to many fun tricks that can be done with ice, including coloring and flavoring and freezing objects within it. We'll look at the trick to making clear ice easily, how best to carve it, and a few commercial machines that make it. Feel free to bring your own ice for show and tell.
Presenter: CAMPER ENGLISH – Alcademics

Seminar Sponsor: Absolut Elyx Vodka


The event is FREE, and first-come first-serve. Get there early!

An overview of working with lower proof alcohol in cocktails

We all enjoy boozy, brown, bitter, and stirred cocktails but they’re not always ideal for food pairings, day drinking, or that fifth cocktail of the night. We’ll take a look at some historic lower-alcohol drinks like the Bamboo, Bellini, and Sherry Cobbler; how different cultures embrace these beverages like Italy’s Americano at aperitif hour and Argentina’s love for the Amaro Julep; and review some of the many delicious new vermouths, fortified wines, amaros and other products with which to make them. We’ll examine the structure of these drinks, including Inverse Cocktails, Cobblers, Beer/Wine cocktails, Sparklers, soda fountain drinks, and more, as well as how they have been integrated into modern cocktail programs around the US. The seminar will be led by Joaquin (“The Cobbler Clobberer”) Simo of Pouring Ribbons in New York and Camper (“The Chrysanthemum Killer”) English of Alcademics. 

Presenters: 
JOAQUIN SIMO – Pouring Ribbons N.Y.C. CAMPER ENGLISH – Alcademics 
Seminar Sponsors: Lillet + Moet Hennessy 

The event is FREE, and first-come first-serve. Get there early!

Examining Sherry 

Sherry is a fortified wine that's complex in its construction but both delicious on its own and incredibly useful in cocktails. In this seminar, we’ll cover the basic types and tastes of sherry (there are many) as well as the production parameters and little-known secrets of this fortified wine. We’ll examine biological and oxidative aging practices including the manifestations of terroir between fino and manzanilla sherries, which are otherwise the same thing. We’ll also take a deeper look at the solera system and see not only how the math works, but how it is used (and abused) in other alcoholic beverages. Attendees will leave with an understanding of all types of sherry they will see on store shelves around the world and hopefully a new love for this wonderful wine. Alec Coyler from Cava Restaurant will also lead us through a tasting of the sherries available on the local market.

Presenters: 
CAMPER ENGLISH – Alcademics
ALEC COLYER – Cava Restaurant, Toronto 

The event is FREE, and first-come first-serve. Get there early!