Aperitifs will be the highlight of the third class in our series that celebrates the unique historical and cultural links between herbalism and the bar.
While there are a broad range of alcoholic beverages that are drank as aperitifs, this class will specifically feature herbal aperitifs such as Vermouth, Americano, Chinato and Quinquina.
Herbal aperitifs were originally developed as folk medicine and are generally enjoyed before a meal to stimulate digestion, to moderate the effects of alcohol consumed during the meal, and as a gastronomic ceremony.
We will blind taste several examples and an array of herbs that give these products their complex and intriguing flavor profiles, alongside the history and lore of the witches and winemakers who have passed down the rich tradition of aromatized wines.
As a relatively undiscovered, underappreciated and often misunderstood corner of the bar, we are excited to share these compelling and fascinating bottlings. Join us as we dust them off and discover the magic inside!
Taught by Emma Merritt and Ian Hood.
Emma is a clinical herbalist at Burlington Herb Clinic and Railyard Apothecary and a professionally trained bartender. Ian is a professional bartender and sommelier. He has over twenty years of experience studying and teaching in various fields including sustainable agriculture, wine, beer, and spirits and cocktails.
Emma and Ian have been collaborating since 2016 on various projects that incorporate foraging, herbalism and the craft of bartending. The inspiration for this class series came from their shared understanding of and appreciation for plant magic in the world of craft spirits.
Future classes in the series:
-Amaro
-Bitters and Tinctures
-Mead/Beer/Hops
-CBD in cocktails
-Gin
-Absinthe
$35 in advance, $40 day-of
While there are a broad range of alcoholic beverages that are drank as aperitifs, this class will specifically feature herbal aperitifs such as Vermouth, Americano, Chinato and Quinquina.
Herbal aperitifs were originally developed as folk medicine and are generally enjoyed before a meal to stimulate digestion, to moderate the effects of alcohol consumed during the meal, and as a gastronomic ceremony.
We will blind taste several examples and an array of herbs that give these products their complex and intriguing flavor profiles, alongside the history and lore of the witches and winemakers who have passed down the rich tradition of aromatized wines.
As a relatively undiscovered, underappreciated and often misunderstood corner of the bar, we are excited to share these compelling and fascinating bottlings. Join us as we dust them off and discover the magic inside!
Taught by Emma Merritt and Ian Hood.
Emma is a clinical herbalist at Burlington Herb Clinic and Railyard Apothecary and a professionally trained bartender. Ian is a professional bartender and sommelier. He has over twenty years of experience studying and teaching in various fields including sustainable agriculture, wine, beer, and spirits and cocktails.
Emma and Ian have been collaborating since 2016 on various projects that incorporate foraging, herbalism and the craft of bartending. The inspiration for this class series came from their shared understanding of and appreciation for plant magic in the world of craft spirits.
Future classes in the series:
-Amaro
-Bitters and Tinctures
-Mead/Beer/Hops
-CBD in cocktails
-Gin
-Absinthe
$35 in advance, $40 day-of
