Upgrade Your Cocktail Game: Make Your Own Flavor Infusions

2 Hours | Age 21+ | Includes hands-on blending, tastings, and take-home tinctures

Join us for a deep dive into the world of botanical flavor infusions — also known as extracts, tinctures, and bitters. Whether you’re building a better cocktail, boosting your tea game, crafting custom ingredients for your home bar, or getting inspired to make fun herbaceous editions to your bar’s summer cocktail menu, this class will show you how.

What’s included:

• Learn about tinctures, extracts, and bitters — their similarities, differences, and how to use them in drinks, desserts, and more
• Watch a demo on how to make your own tinctures using alcohol and herbs / spices of your choice
• Sample a variety of infused cocktail creations and flavor pairings
• Blend your own custom 2oz bitters tincture to take home
• Make your own flavor infusion from scratch to complete and bottle at home
• Taste and purchase additional bitters tinctures to take home for your own experiments

Summer inspired cocktails may include:

• Herb lemonade cocktails
• A fun twist on a gin and tonic
• A spicy twist on a classic old fashioned
• Bloody Mary / Savory drinks
• And more botanical surprises!

Flavored "bittering" agents available in class include:

• Herbs - Basil, Oregano, Rosemary, Sage, Thyme
• Herbal / Rich Flavors - Anise, Cinnamon, Clove, Cocoa, Coffee, Chinese 5 spice, Fennel, Horehound, Licorice Root, Nutmeg, Sarsaparilla, Turmeric, Vanilla
• Citrus - Coriander, Lemongrass, Lemon Balm, Tarragon
• Floral - Bay Leaf, Cardamom, Chamomile, Juniper, Lavender, Saffron
• Spicy - Allspice, Ginger, Grains of Paradise, Horseradish, Szechuan Peppercorn, Red Pepper, Mustard Seed, Mace
• Savory - Old Bay, Bloody Mary, Tomato, Sumac
• Bitter - Angelica Root, Astragalus Root, Gentian Root, Rhubarb Root

Additional flavors to take home can be pre-purchased with ticket, or during class at rates of: $5 for 1/2oz bottle, $8 for 1oz bottle, or $14 for a 2oz bottle

About your host:

Your instructor Brandy Belenky has worked in the service industry on and off for over 20 years. Brandy is an avid cook who is celiac and allergic to dairy and has always loved experimenting with food and drink. She started by making kombucha with the help of a friend’s scoby, and graduated to making Riesling in 2017 with the help juice given to her my City Winery’s head winemaker. 2 years ago she started with making a Kracken vanilla extract, and after enjoying that process and being inspired by herbaceous cocktails that didn’t quite taste herby enough to her and making cocktails with and learning about amaros at bar veloce, she began her tincture project which currently includes over 30 infusions herbs and spices.