Nothing signifies the end of a meal like a digestif. Dating back to the 1800s, these herbal pharmaceuticals made their way to the dinner table due to their renown for aiding digestion after a rich meal. Join Anna Wallace for an exploration of post-dinner libations as she guides you through a curated selection of bitters and digestifs. You’ll then learn how to incorporate them into a variety of cocktails including Oloroso Sherry Spritz (London Dry Gin with Oloroso Sherry, lemon, and Prosecco); Chamomile-Grappa Sour (Chamomile-infused Grappa with honey, egg white, and dried chamomile flowers); Montparnasse Cocktail (Calvados with St. Germain apple cider, and a dried apple float); and Cocktail Ciampino (salted hot chocolate with Angostura cream, Fernet, and Green Chartreuse).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.