Would you take a course on home bartending?
September 30, 2022 10:19 AM Subscribe
Due to pure boredom with my profession, I am considering a side hustle of teaching people how to be a "home bartender" during a class in their own home. If you're someone who would consider taking a class on how to make drinks for your friends, self, or dinner parties, what would you expect out of such a class? My concept inside, where I welcome your thoughts.
My back-of-a-cocktail-napkin thoughts are to offer a short class of about 90 minutes to two hours where the customer chooses one spirit and 3 different cocktails made with that spirit and I would teach them how to make those drinks perfectly every time.
In addition, I would also teach basic concepts like:
- How to order mixed drinks in bars without embarrassing yourself.
- Basics that apply to the creation of all cocktails regardless of spirit (when to shake/stir, order the ingredients go in the mixing glass, etc.)
- General lingo
- Proper use of tools and glassware
So, for instance, lets say the customer chooses Gin. They could then choose 3 cocktails from a lengthy list:
Martini / Gibson
Gimlet
Negroni
Corpse Reviver #2
Last Word
Aviation
Bee's Knees
etc
I teach them how to make one of the cocktails while discussing the drink and general concepts about it.
For instance, if one of their choices is a Martini, we can talk about what it means to be served dry, wet, perfect, It, and dirty. Shaken vs stirred. How to make a twist and differences between garnishes: twist vs olive vs onion vs nothing. How different gins or vermouths can affect the flavor profile of your drink and how a gin that works beautifully in a martini may be the wrong choice in a gin and tonic and vice versa.
Repeat for the other two cocktails. Class is finished.
If you were a client, what do you like / dislike about the above. Are 3 cocktails too many? Is one spirit too few? What would you change, add, omit, or expect?
Would you like to just only be shown or would you prefer to do it yourself and be critiqued on technique and flavor?
Considering the course includes 3 cocktails, what would you expect to pay if you were solo vs it was you and a friend / SO? And how much for each extra participant if you wanted to make it a night with friends all learning?
Further to the idea of value, what would you expect to have to supply, if anything?
My initial idea was that I show up with everything needed for the night (booze / shaker / mixing glass / glassware, etc.). This seems the easiest way to keep it consistent. But some friends told me they would prefer to use things they already own (shaker and glasses) and booze they have on hand because they prefer the taste. Others told me they'd prefer I tell them what booze to buy for the lesson so that they'd then have it on hand for using after the lesson.
How would these things affect pricing?
Absolutely any and all ideas and thoughts on this concept are appreciated.
Thanks!
My back-of-a-cocktail-napkin thoughts are to offer a short class of about 90 minutes to two hours where the customer chooses one spirit and 3 different cocktails made with that spirit and I would teach them how to make those drinks perfectly every time.
In addition, I would also teach basic concepts like:
- How to order mixed drinks in bars without embarrassing yourself.
- Basics that apply to the creation of all cocktails regardless of spirit (when to shake/stir, order the ingredients go in the mixing glass, etc.)
- General lingo
- Proper use of tools and glassware
So, for instance, lets say the customer chooses Gin. They could then choose 3 cocktails from a lengthy list:
Martini / Gibson
Gimlet
Negroni
Corpse Reviver #2
Last Word
Aviation
Bee's Knees
etc
I teach them how to make one of the cocktails while discussing the drink and general concepts about it.
For instance, if one of their choices is a Martini, we can talk about what it means to be served dry, wet, perfect, It, and dirty. Shaken vs stirred. How to make a twist and differences between garnishes: twist vs olive vs onion vs nothing. How different gins or vermouths can affect the flavor profile of your drink and how a gin that works beautifully in a martini may be the wrong choice in a gin and tonic and vice versa.
Repeat for the other two cocktails. Class is finished.
If you were a client, what do you like / dislike about the above. Are 3 cocktails too many? Is one spirit too few? What would you change, add, omit, or expect?
Would you like to just only be shown or would you prefer to do it yourself and be critiqued on technique and flavor?
Considering the course includes 3 cocktails, what would you expect to pay if you were solo vs it was you and a friend / SO? And how much for each extra participant if you wanted to make it a night with friends all learning?
Further to the idea of value, what would you expect to have to supply, if anything?
My initial idea was that I show up with everything needed for the night (booze / shaker / mixing glass / glassware, etc.). This seems the easiest way to keep it consistent. But some friends told me they would prefer to use things they already own (shaker and glasses) and booze they have on hand because they prefer the taste. Others told me they'd prefer I tell them what booze to buy for the lesson so that they'd then have it on hand for using after the lesson.
How would these things affect pricing?
Absolutely any and all ideas and thoughts on this concept are appreciated.
Thanks!
I'd definitely go for this but would likely prefer to bring my own booze. Really interested in:
Basics that apply to the creation of all cocktails regardless of spirit (when to shake/stir, order the ingredients go in the mixing glass, etc.)
Followed by how to make one or two cocktails of my choice really well. With variations?
Would especially like it, even over zoom, as a gift for my SO this holiday season, hint hint.
posted by moonmoth at 10:50 AM on September 30, 2022 [1 favorite]
Basics that apply to the creation of all cocktails regardless of spirit (when to shake/stir, order the ingredients go in the mixing glass, etc.)
Followed by how to make one or two cocktails of my choice really well. With variations?
Would especially like it, even over zoom, as a gift for my SO this holiday season, hint hint.
posted by moonmoth at 10:50 AM on September 30, 2022 [1 favorite]
I am not someone who would do this, but I think if I WERE, I would want to know what to stock in a home bar that would allow me to make the basic cocktails friends or I might want (With the 5 kinds of booze and 10 pantry-type accessory ingredients (bitters/sours/syrups etc. -- basically things that can be kept indefinitely in the cabinet) and these 5 fresh ingredients (lemons, cherries, juice mixer, etc.), and these 5 tools (zester? I have no idea what tools bartenders might use) you can make 68 different cocktails! Now obviously don't teach how to make 68 cocktails, but what are the basic ingredients that would give you a variety of options?
Then you could do teach how to mix/use instruments etc. but "how do I set up" should come first.
posted by If only I had a penguin... at 11:00 AM on September 30, 2022 [11 favorites]
Then you could do teach how to mix/use instruments etc. but "how do I set up" should come first.
posted by If only I had a penguin... at 11:00 AM on September 30, 2022 [11 favorites]
I would not take a bartending class specifically, but if I were taking a similar kind of class (pie making? knife techniques?), I would absolutely enjoy it more if I were doing the activity instead of just watching someone else do it. Then I would probably talk it up as fun to my friends, who would want to take the class too. I think in the internet age, you want people to feel they're getting more than they'd get from watching YouTube.
posted by FencingGal at 11:03 AM on September 30, 2022 [7 favorites]
posted by FencingGal at 11:03 AM on September 30, 2022 [7 favorites]
I've taken quite a few cocktail classes like this, actually, both group-format and one-on-one, and the ones I liked best:
-stuck to one base alcohol and a limited menu of cocktails, 3 or 4.
-went into detail not just about the recipe and measurements, but also the techniques (especially stirring, temperature, ice amount/quality, etc.)
-had us make and taste the drinks, and helped us modify to taste (e.g., oh, this is much too sweet, how would I make it less sweet?)
-most importantly, provided the recipes on paper for the attendees, so we could continue to practice with training wheels, as it were.
The classes ranged from about $50 per person to $80, which I remember thinking was roughly equivalent to the cost of ordering that same number of high-end cocktails at a bar, plus tip of course. Maybe a good metric to apply!
None of these were in-home so the teachers did provide booze, mixers, and all of the barware. It's hard to say whether the kind of person who wants an in-home class would also want to use their own tools? I think your clientele could very easily include both the kind of person who has a large, fancy, completely unused and pointless barware set AND the kind of person who has three jam jars they use for every beverage, ha.
It might be worth it to look at a tiered model, with pricing accordingly. Beginner/Intermediate/Advanced, where Beginner has the instructor bringing everything, Intermediate has the instructor bring the booze, and Advanced provides the customer with a list of materials and ingredients?
posted by We put our faith in Blast Hardcheese at 11:38 AM on September 30, 2022 [6 favorites]
-stuck to one base alcohol and a limited menu of cocktails, 3 or 4.
-went into detail not just about the recipe and measurements, but also the techniques (especially stirring, temperature, ice amount/quality, etc.)
-had us make and taste the drinks, and helped us modify to taste (e.g., oh, this is much too sweet, how would I make it less sweet?)
-most importantly, provided the recipes on paper for the attendees, so we could continue to practice with training wheels, as it were.
The classes ranged from about $50 per person to $80, which I remember thinking was roughly equivalent to the cost of ordering that same number of high-end cocktails at a bar, plus tip of course. Maybe a good metric to apply!
None of these were in-home so the teachers did provide booze, mixers, and all of the barware. It's hard to say whether the kind of person who wants an in-home class would also want to use their own tools? I think your clientele could very easily include both the kind of person who has a large, fancy, completely unused and pointless barware set AND the kind of person who has three jam jars they use for every beverage, ha.
It might be worth it to look at a tiered model, with pricing accordingly. Beginner/Intermediate/Advanced, where Beginner has the instructor bringing everything, Intermediate has the instructor bring the booze, and Advanced provides the customer with a list of materials and ingredients?
posted by We put our faith in Blast Hardcheese at 11:38 AM on September 30, 2022 [6 favorites]
(It's a really fun party model so definitely consider whether you want to market toward that userbase! And people really do learn stuff from it. I learned a cardamom old fashioned in one class that I still bust out when I want to impress my houseguests.)
posted by We put our faith in Blast Hardcheese at 11:40 AM on September 30, 2022 [3 favorites]
posted by We put our faith in Blast Hardcheese at 11:40 AM on September 30, 2022 [3 favorites]
Oh, in terms of bringing the booze etc. I think if you're going to have it based around one spirit you should have a basic menu or cocktail options and then be like ok, if you choose Gin one of the options is Martini/Aviation/Negroni (look, if that's somehow a stupid package, ignore. I only drink sugar-based alcohol so I know nothing). If you choose that option, you can either A) Have this list of ingredients on hand or B) I will bring you one 500ml bottle of this brand of that and 250 ml of that brand of this and 250 ml of the other brand of some other thing, for $xx.
Like have a menu with set options. Too many options are too many options. You can say "If you'd like something different please let me know" and then be flexible, but people who are learning don't necessarily know what a good curriculum is. Get some set options. Be clear about what you would supply if you were supplying and how much it would cost. Leave them with the booze when you leave. This might not be legal. Maybe they should just buy the booze.
posted by If only I had a penguin... at 11:42 AM on September 30, 2022
Like have a menu with set options. Too many options are too many options. You can say "If you'd like something different please let me know" and then be flexible, but people who are learning don't necessarily know what a good curriculum is. Get some set options. Be clear about what you would supply if you were supplying and how much it would cost. Leave them with the booze when you leave. This might not be legal. Maybe they should just buy the booze.
posted by If only I had a penguin... at 11:42 AM on September 30, 2022
Along the lines of If only I had a penguin, I think expanding the options to include one that has more than one base spirit would be helpful. I'd think some of your target audience would be interested in learning the standards. It'd also give you the opportunity to show the impact changing base spirit but keeping the same method (for lack of a better term).
I do think some people will want just one spirit (on preview, see above), so don't eliminate that option. Depending on how things go, you could consider selling a package of classes. So people could sign up for the series of classes based on a different spirit and get a small discount. Maybe at the end you help them workshop their own cocktail, if you and they happen to be into that kinda thing.
If you wind up liking it, maybe consider partnering with a local boutique liquor store? That could introduce even more legal questions though.
posted by ghost phoneme at 11:47 AM on September 30, 2022
I do think some people will want just one spirit (on preview, see above), so don't eliminate that option. Depending on how things go, you could consider selling a package of classes. So people could sign up for the series of classes based on a different spirit and get a small discount. Maybe at the end you help them workshop their own cocktail, if you and they happen to be into that kinda thing.
If you wind up liking it, maybe consider partnering with a local boutique liquor store? That could introduce even more legal questions though.
posted by ghost phoneme at 11:47 AM on September 30, 2022
I'm not sure if I would take this class, but if I did, I would want the option to have the instructor decide which cocktails we were going to learn. One basic one, one classic but fancy one, and one cool/offbeat one. I probably wouldn't want to do it in my own home, I'd prefer to go somewhere else or do it over zoom. However, a party concept, where I invite friends and we learn drinks for a few different liquors, could be fun.
posted by lunasol at 11:54 AM on September 30, 2022
posted by lunasol at 11:54 AM on September 30, 2022
Dude, I think there's a whole bunch of people who would LOVE how to learn to make one showy, delicious, surprising, non-alcoholic cocktail. What a great thing to have in one's back pocket when throwing a party, when one or two guests inevitably turn up who don't drink alcohol.
(Bonus if you can avoid brands of ingredients, like bitters and syrups, that have the surprisingly common ingredient propylene glycol. Allergen of the year 2018!)
posted by amtho at 11:58 AM on September 30, 2022 [13 favorites]
(Bonus if you can avoid brands of ingredients, like bitters and syrups, that have the surprisingly common ingredient propylene glycol. Allergen of the year 2018!)
posted by amtho at 11:58 AM on September 30, 2022 [13 favorites]
The best benefits to an in person class like this, over say, high quality youtube channels providing this type of education is actually tasting the drinks, comparing different techniques and liquors that may work better for certain mixed drinks.
Like, I enjoy a good quality cocktail 1-3 times a month; it's exceedingly hard for someone like me to buy alcohol well. Purchasing information would be worth my time and money in conjunction with this type of education, especially with spirits i'm not super familiar with, and especially with things like amaro, amari and liqueurs. It's just a gamble for me, and having insight as to how to buy liquor and especially adjunct liqueurs would be super valuable to me.
If I was paying for a one-on-one ish sort of class, I would want the instructor to really interface with me and draw up a couple drinks that would be applicable to me and my skill level and tastes. Tastes don't necessarily line up with the type of spirit being used, and the end result. For example, yeah, a bramble and a gin gimlet are both good drinks, but so wildly different that I could see them not automatically being enjoyed by the same person, even if they say "I like gin."
posted by furnace.heart at 12:16 PM on September 30, 2022 [3 favorites]
Like, I enjoy a good quality cocktail 1-3 times a month; it's exceedingly hard for someone like me to buy alcohol well. Purchasing information would be worth my time and money in conjunction with this type of education, especially with spirits i'm not super familiar with, and especially with things like amaro, amari and liqueurs. It's just a gamble for me, and having insight as to how to buy liquor and especially adjunct liqueurs would be super valuable to me.
If I was paying for a one-on-one ish sort of class, I would want the instructor to really interface with me and draw up a couple drinks that would be applicable to me and my skill level and tastes. Tastes don't necessarily line up with the type of spirit being used, and the end result. For example, yeah, a bramble and a gin gimlet are both good drinks, but so wildly different that I could see them not automatically being enjoyed by the same person, even if they say "I like gin."
posted by furnace.heart at 12:16 PM on September 30, 2022 [3 favorites]
I’d be a great target audience for this. I love cocktails but never learned to make them. I can make a mixed drink but don’t have much of a home bar beyond a few liquors and some tonic and club soda. So I wouldn’t assume folks don’t know about the drinks; they just don’t know how to make them.
Are you thinking individual instruction? You could also offer info on how different kinds of the same spirit are good for different things.
posted by bluedaisy at 12:27 PM on September 30, 2022
Are you thinking individual instruction? You could also offer info on how different kinds of the same spirit are good for different things.
posted by bluedaisy at 12:27 PM on September 30, 2022
I'd pay for this for a few friends.
I've had a Corpse Reviver #2 so many different ways. I recall the best one I've had the mix was shaken to a froth and glass interior lightly sprayed with an anise liquor. At a different place the next night there was no anise and looked/tasted like a gin martini or Vesper with orange peel garnish. Ya never know. So I'd like to know the right way to have it.
I'd suggest bringing all the booze, garnishes & bar equipment...if someone has a special bottle (old tom gin...) they wanna use, be open to using it and explain the differences. Take the rest of your booze home. Leave copies of the recipies with your clients, print them up nicely as cards so they can be organized/collectable.
Good idea. Good luck.
posted by artdrectr at 1:04 PM on September 30, 2022
I've had a Corpse Reviver #2 so many different ways. I recall the best one I've had the mix was shaken to a froth and glass interior lightly sprayed with an anise liquor. At a different place the next night there was no anise and looked/tasted like a gin martini or Vesper with orange peel garnish. Ya never know. So I'd like to know the right way to have it.
I'd suggest bringing all the booze, garnishes & bar equipment...if someone has a special bottle (old tom gin...) they wanna use, be open to using it and explain the differences. Take the rest of your booze home. Leave copies of the recipies with your clients, print them up nicely as cards so they can be organized/collectable.
Good idea. Good luck.
posted by artdrectr at 1:04 PM on September 30, 2022
Definitely follow up on the legality of using booze they bought vs. effectively selling people liquor by the drink vs. letting them keep the bottle. Maybe require that the bottles they purchase are unopened to avoid shenanigans, depending on what these events end up like.
I would be more likely to do this in a bar where we each have a little station set up. My kitchen is smallish, a lot of my friends drink less since COVID. The latter also means that learning some actually good/special non-alcoholic drinks would be great. A class just on ordering non-alcoholic drinks at a bar seems like it could be a hit, especially in, say, early January.
posted by momus_window at 1:37 PM on September 30, 2022 [1 favorite]
I would be more likely to do this in a bar where we each have a little station set up. My kitchen is smallish, a lot of my friends drink less since COVID. The latter also means that learning some actually good/special non-alcoholic drinks would be great. A class just on ordering non-alcoholic drinks at a bar seems like it could be a hit, especially in, say, early January.
posted by momus_window at 1:37 PM on September 30, 2022 [1 favorite]
Off the top of my head:
Yes I would do this. I think your overall plan is sound. Offering a few different packages might make sense: "Different drinks, same base" - people just choose the base spirit. Basic, fancy, interesting drink as mentioned above. "Hosting a party" - three base spirits, with a basic drink for each. "I love this one thing" - same drink, different variations (in depth on a martini with different combinations, various manhattans, etc). "Mocktail" (super useful, although you might be doing a bunch of sweet 16 parties and such, I will tell you that one of my kids has wanted to 'make fancy drinks' for as long as I can remember).
I would plan on bringing what you need for barware but preferentially using what people have (and it is suitable) if they want. I'm not sure about the rules for alcohol sales / bringing your own bottles etc, but as a customer I'd be open either way.
I think that you could charge more if you bring all the non-base-spirit things (everything from lemons and limes to bitters, simple syrup (if you're not going to make it there etc) and expect to leave it all with enough to make another N cocktails - maybe a laminated recipe (or a small moleskine book with the instructions as 'start your own drink recipe book'.
Pricing: I think a base price (basic materials, your time, profit) plus a per-person price (incremental cost, profit) for as many people as you can reasonably handle, then group prices where they have to do more of the work themselves. Exact number would depend on cost of living, target audience, and disposable income in your area though.
posted by true at 2:05 PM on September 30, 2022 [1 favorite]
Yes I would do this. I think your overall plan is sound. Offering a few different packages might make sense: "Different drinks, same base" - people just choose the base spirit. Basic, fancy, interesting drink as mentioned above. "Hosting a party" - three base spirits, with a basic drink for each. "I love this one thing" - same drink, different variations (in depth on a martini with different combinations, various manhattans, etc). "Mocktail" (super useful, although you might be doing a bunch of sweet 16 parties and such, I will tell you that one of my kids has wanted to 'make fancy drinks' for as long as I can remember).
I would plan on bringing what you need for barware but preferentially using what people have (and it is suitable) if they want. I'm not sure about the rules for alcohol sales / bringing your own bottles etc, but as a customer I'd be open either way.
I think that you could charge more if you bring all the non-base-spirit things (everything from lemons and limes to bitters, simple syrup (if you're not going to make it there etc) and expect to leave it all with enough to make another N cocktails - maybe a laminated recipe (or a small moleskine book with the instructions as 'start your own drink recipe book'.
Pricing: I think a base price (basic materials, your time, profit) plus a per-person price (incremental cost, profit) for as many people as you can reasonably handle, then group prices where they have to do more of the work themselves. Exact number would depend on cost of living, target audience, and disposable income in your area though.
posted by true at 2:05 PM on September 30, 2022 [1 favorite]
I think you should bring absolutely everything so there are no weird surprises or need for improvisation that could harm your output.
The "3 drinks from one base spirit" is a good model. Have fun with garnishes - people like to do that stuff.
You could make that your base (Tier 1) offer. Then add a 2nd and 3rd spirit for Tiers 2 and 3. Tier 3 then becomes lik,e a 90 minute class and includes tips on stocking yuor home bar.
posted by Miko at 6:18 PM on September 30, 2022 [1 favorite]
The "3 drinks from one base spirit" is a good model. Have fun with garnishes - people like to do that stuff.
You could make that your base (Tier 1) offer. Then add a 2nd and 3rd spirit for Tiers 2 and 3. Tier 3 then becomes lik,e a 90 minute class and includes tips on stocking yuor home bar.
posted by Miko at 6:18 PM on September 30, 2022 [1 favorite]
Also, always do a comparative analysis against what else is already out there. Set aside some time for a thorough Google.
In Home Bartending Course
Mixology Crew - Classes at Home
Cocktail Chefs offers courses in the home
Spirited Cocktails
Probably lots more like that to dig up. This can be a great shortcut to defining your business model and methods and costing things out.
posted by Miko at 6:24 PM on September 30, 2022 [1 favorite]
In Home Bartending Course
Mixology Crew - Classes at Home
Cocktail Chefs offers courses in the home
Spirited Cocktails
Probably lots more like that to dig up. This can be a great shortcut to defining your business model and methods and costing things out.
posted by Miko at 6:24 PM on September 30, 2022 [1 favorite]
I would enthusiastically pay for this over zoom for non-alcoholic drinks! Seems like everyone I know gave up drinking in the last year and all of us are feeling very meh about the availability of fun non-alcoholic drinks. I think it would make your offering really stand out.
posted by Bottlecap at 9:45 PM on September 30, 2022 [1 favorite]
posted by Bottlecap at 9:45 PM on September 30, 2022 [1 favorite]
I would pay you for this, in person or over Zoom. One thing I’d love for an in-person session is for you to bring over several bottles of varying quality of a particular spirit, and let me taste them straight or mixed in a cocktail. I’d love for you to tell me about the differences in flavor etc., and help me find which brands are (to me) worth the splurge.
posted by Knowyournuts at 9:52 PM on September 30, 2022
posted by Knowyournuts at 9:52 PM on September 30, 2022
Response by poster: Thank you to everyone for your answers. I'll be taking them all in and making some decisions soon.
To those of you who asked for / suggested Zoom. Great suggestion, but that just wouldn't be my bag. Never done a Zoom (or Facetime or any video call) and don't have an interest. Looks like some of the businesses Miko linked offer them though.
Cheers!
(Of course, happy to read more feedback as well. Just thought it polite to pop in.)
posted by dobbs at 8:03 AM on October 1, 2022
To those of you who asked for / suggested Zoom. Great suggestion, but that just wouldn't be my bag. Never done a Zoom (or Facetime or any video call) and don't have an interest. Looks like some of the businesses Miko linked offer them though.
Cheers!
(Of course, happy to read more feedback as well. Just thought it polite to pop in.)
posted by dobbs at 8:03 AM on October 1, 2022
I would be more likely to take a class like this if it were a group activity rather than a 1:1 thing.
posted by Candleman at 5:48 PM on October 2, 2022
posted by Candleman at 5:48 PM on October 2, 2022
I was a bartender for probably about 15 years if you add all the time up and I would ABSOLUTELY take this class! My last gig, I was actually able to go to 2 different events on the company dime where it was essentially exactly what you are saying, but a day long thing. The second one was the one that turned me from absolute disgust of Gin to being my go to when I go to the bars.
Definitely love the idea of one class where you have a base liquor and show how it changes with the different mixers you add.
On the same note, I would offer a class where the mixers stay essentially the same, but the drink tastes different because of the base.
History, history, history. Culture, culture, culture of the liquor(s). The drinks are great, but how did they come about? For example, liquid/dutch courage and how the liquor was the precursor to gin.
Pricing is hard, of course, because of location and other factors. Looks like your in Canada, so I can't speak to that. Where I am at (in Texas), you might get a couple of nibbles for $70/couple (USD, obvs.). But, just 20 miles away, there are millionaires who would gladly host for a group of 30 and pay maybe up to 100/head.
The other hard part about the pricing is inherent in some of the other questions you ask.
1. Do you bring the booze? Then, the cost is whatever you decide PLUS cost of booze.
2. Do you bring the gear? (shakers, glasses, etc.) DEFINITELY. Don't expect the host to have what they say they do or the quality of gear they think they have. So, this should be rolled into the price and no ifs, ands or buts.
3. Do you leave the booze? Of course. You want them to make the drink with what you made it with, so they have a quality drink.
4. I would strongly say, just bring the booze for all events. Even if they say they have a particular one they like, who knows how long it's been sitting, how full the bottle is, etc. And you absolutely don't want them to think it was a bad night because you are making drinks with their cheap well liquor. (I'm saying this as I drink a well vodka/cran. I'm not judging. But, I sure as hell would not make a martini with it.)
I agree that Zoom is a bad option. A huge part of the success of this would be to have drinks made from someone who has perfected the technique. If they are all following along at home, they may miss some neat trivia or a key fact, but it's almost certain if it is a complex drink, it's not going to come out as well as someone who has made it 1,000 times.
I think you have a winner of an idea here and really hope it takes off for you! Would love to hear updates!
posted by a non mouse, a cow herd at 4:45 PM on October 5, 2022
Definitely love the idea of one class where you have a base liquor and show how it changes with the different mixers you add.
On the same note, I would offer a class where the mixers stay essentially the same, but the drink tastes different because of the base.
History, history, history. Culture, culture, culture of the liquor(s). The drinks are great, but how did they come about? For example, liquid/dutch courage and how the liquor was the precursor to gin.
Pricing is hard, of course, because of location and other factors. Looks like your in Canada, so I can't speak to that. Where I am at (in Texas), you might get a couple of nibbles for $70/couple (USD, obvs.). But, just 20 miles away, there are millionaires who would gladly host for a group of 30 and pay maybe up to 100/head.
The other hard part about the pricing is inherent in some of the other questions you ask.
1. Do you bring the booze? Then, the cost is whatever you decide PLUS cost of booze.
2. Do you bring the gear? (shakers, glasses, etc.) DEFINITELY. Don't expect the host to have what they say they do or the quality of gear they think they have. So, this should be rolled into the price and no ifs, ands or buts.
3. Do you leave the booze? Of course. You want them to make the drink with what you made it with, so they have a quality drink.
4. I would strongly say, just bring the booze for all events. Even if they say they have a particular one they like, who knows how long it's been sitting, how full the bottle is, etc. And you absolutely don't want them to think it was a bad night because you are making drinks with their cheap well liquor. (I'm saying this as I drink a well vodka/cran. I'm not judging. But, I sure as hell would not make a martini with it.)
I agree that Zoom is a bad option. A huge part of the success of this would be to have drinks made from someone who has perfected the technique. If they are all following along at home, they may miss some neat trivia or a key fact, but it's almost certain if it is a complex drink, it's not going to come out as well as someone who has made it 1,000 times.
I think you have a winner of an idea here and really hope it takes off for you! Would love to hear updates!
posted by a non mouse, a cow herd at 4:45 PM on October 5, 2022
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- a beginner's class in which you bring in your bartending tools and show how they're properly used in the course of making two or three simple cocktails. How to use ice, do a glass wash, stir/shake a drink, etc. (This could easily be a Zoom class as well.)
- classes based on one spirit. Learning about the history of each spirit, sampling flavor profiles, etc. and going on to make two or three preset cocktails. Not too many mixers or different liquors necessary (I love Negronis but it's because of Campari, not gin!) Like your example of learning to tell a good gin for a martini apart from a good gin for a G&T would be fun. Bringing in some uncommon brands might add value to the experience (especially if you can then sell them on commission if that's legally possible).
No critique, as the whole point of making drinks at home is that you can fit them to your own taste.
posted by kingdead at 10:38 AM on September 30, 2022 [4 favorites]