Absinthe class
Went to the absinthe class this week at bourbon & branch. This one was taught by Lance Winters at St George Spirits. The class was great and lance was a great host, a funny guy and really knowledgeable.
There is another class on July 29th at 7pm that still has tickets available here.
After the class St George gave us some of their absinthe, but it had to be in a wrapper in order for us to be able to walk out into tenderloin. The only wrapper they had to give us were hot dog wrappers.
Flora in Oakland
Got around to going to Flora in oakland a month ago or so, and was really satisfied by the cocktail menu as well as the talent of the bartenders. The bar menu was put together by Eric Adkins who also runs the incredible bar at Slanted Door in the city. There were several drinks that were particularly enjoyable (including the one pictured here that i can’t remember the name of), but i most liked the Filibuster. Food and Wine has the recipe:
The Filibuster
- 1 1/2 ounces rye whiskey
- 3/4 ounce fresh lemon juice
- 1/4 ounce pure maple syrup
- Dash of Angostura bitters
- 1 large egg white
- Ice
- 1 lemon twist
Directions
Fill a cocktail shaker with the rye, lemon juice, maple syrup, Angostura bitters and egg white and shake well. Add ice and shake again. Strain the drink into a chilled coupe and garnish with the lemon twist.
Bourbon at its Best
