The Nitty Gritty
- Must be 21 or older, sorry kids
- Refunds allowed up 24 hours after purchase
- Questions? Contact firstname.lastname@example.org
Shaker? Check. Jigger? Check. Muddler? Check. Sure, it's necessary to have all the tools, but much like crafting a perfect Old-Fashioned, a good home bar isn't just about having the ingredients themselves. An ounce of know-how and a dash of confidence will go a long way, and if there's anyone who can provide both of those things, it's Eric Simpkins. If there was a mixology equivalent of a Ph.D., this guy would have it (instead, he has a resume of stints at legendary NYC and ATL bars and shout-outs in the likes of Food & Wine). After spending years studying and practicing the art of the cocktail (and strategically breaking all of the rules he's learned), Eric and his mad skills have landed at the Lawrence, where the gentlemen behind Top Flr, Sound Table, and Dinner Party have crafted a refined neighborhood food and drink haven (and the perfect cocktail classroom, in our opinion).
For Eric, showing us the way around a cocktail shaker isn't just about teaching a couple specific drinks. "It's about giving people the confidence to play at home," Eric told me as he whipped up a delightful lavender mint tea-infused libation called the Lady Lawrence. Given the right foundations — proportions, working with fresh ingredients, classic techniques — any home bartender can feel confident enough to tinker around a little. Those foundations are exactly what'll be in the curriculum for Eric's first class, a Cocktail 101 of sorts that focuses on simple sours for the warmer months. You'll learn how to incorporate fresh ingredients into classic formulas (and also, you know, how to shake a shaker properly). Just in time for fall, Eric's second class will focus on fragrant fizzes perfect for autumn. You'll learn how to create flavor using teas and infusions during a season when fresh ingredients aren't quite as prevalent. And if you choose to join Eric for his third class, you'll whip out the infusions to make elegant, extra-boozy stirred drinks. So you can, y'know, stay nice and warm all winter.
Should you feel peckish after all that shaking, measuring, and sipping, rest assured knowing you're in the perfect place for a snack. The small, creative plates prepared by Executive Chef Shane Devereux will pair up perfectly with Eric's boozy creations and reflect the Lawrence's signature creative, often-whimsical New American style (think crispy pigs' ears or fried local green beans with soy sauce). And if that taste of Chef Devereux's work leaves you curious (read: hungry) for more, you can partake in supper at the Lawrence after your class for 20% off. Just consider it extra credit.*Photos courtesy Rafterman Photography.