Over in the Washington Post this week, Jason Wilson gave us a drink from friend of the Den Rachel Sergi called “The Saint”, and also explained how and why you use beer in cocktails. From some Facebook comments I’d gotten, there seems to be a thought that beer is fine on its own.
Don’t get me wrong, I love beer! I’m drinking a Rogue right now (the First Growth Dirtoir Black Lager) but like ingredients such as, say, wine (thus, vermouth, natch) while delicious on its own, it can also work as an ingredient in cocktails quite easily. Cheese is delicious on its own, and you cook with it too, right?
Another friend of ours, Phil Greene of the Museum of the American Cocktail, let us know about a seminar featuring Tad Carducci talking about spice in cocktails. I’ve snipped Tad’s bio out of the link, but if you haven’t heard of him – just Google search him. He’s done a lot.
Presented By: Tad Carducci
$45.00 per person pre-register
The ‘at-the-door’ fee will be $50.00.
Thursday, April 22 2010, 7:00 – 8:30 pm
1610 20th Street, N.W.
Washington, DC 20009
From 2500 B.C. to 2010, a look at the importance of spices and herbs; as medicine, as currency, as foodstuffs, and, most notably, as flavoring agents for spirits, liqueurs and cocktails. Join us on a whirlwind journey back in time and around the globe to shed light onto an exotic and illuminating topic that most of us take very much for granted, while, of course, we “spice it up” with cocktails.
(It’s not that we don’t love you Tad, but hey, we pay by the character here. What? We don’t? Oh well too late, I already cut it.)
Tonight, if you’re not already there, is Thursday Drink Night in the Mixoloseum bar, and we’re doing spiced rum. Jump in if it’s not too late!
We’ve got some other events and some drinks coming up for y’all, so for now, go out and find yourselves something to drink.