The Rookery at Raven & Rose recently has launched a monthly cocktail classes with the men of the Rookery bar, bar director David Shenaut and barman Alan Akwai. This past September, October, November, and for one more class in December, the title of the class is “Essential Classic Cocktails You Can Serve at Home”. I recently attended the November class, which apparently had the largest attendance yet of the series, and David says that next year they plan to change up the theme so that even if you took the classic cocktail class you will want to follow up with another class for further continuing education!

The Essential Classic Cocktails class I attended covered the history, construction and recipes for four vintage cocktails, included samples of the four cocktails, as well as some “fancy snacks” for the $50 class price. Afterward, by showing the recipe notebook after class, you can enjoy a complimentary dessert with an entree purchase at the Raven and Rose restaurant downstairs.

I’m a big fan of the Rookery and David and Alan- I’ve been to the Rookery a couple times for beverages, and also events like Beer with the Bird or one of their several whiskey events (the one I attended was Raven and Rye). I’m not going to repeat my crush on their ability to articulate details of flavors in ingredients and craft combinations that are unique and perfect just for you. Instead, I’m going to recap the Classic Cocktails with the Rookery class for you!

 

Upon checking in, we were led to our seats which were marked by placecards and there was a punchbowl of an autumnal punch they had whipped up (and as we found out later, just “winged it” with Jameson, apple cider, and spices) to welcome us. We were soon double-fisting it however as the samples of the first drink we would be learning, the Margarita were passed out. I’ve made margaritas before, but Dave and Alan immediately educated everyone on their philosophy of building cocktails Dry – that is, with no ice. By waiting on the ice the drink does not diluted and you can still make changes when you take a stirring straw taste, or wait so you can prep for all your dinner party guests.

 

Dave and Alan have a great friendly rapport as they answered questions varying from how long to shake or how they explain how to know whether to shake or stir a drink (answer: citrus, egg, and creme are shaken, drinks that are more boozy are stirred.) Furthermore, they illuminated that the shaking is about aeration, not just a way to mix ingredients. Also, how does Alan make it look so fun to shake? There was also a difference in opinion as Dave would never make more than one serving in a shaker, while Alan realistically says he would.

The next classic vintage cocktail was the Old Fashioned. After Alan showed us the right glassware, Dave tagged in to talk about making simple syrup and how to not heat the mixture as it loses flavor. Then Alan was back showing us techniques in dashing bitters in different amounts with various flicks, and Dave went on to wax poetic about bitters as well as where he sources his ice (he sources from PDX Ice – I also recognize that ice from Imperial!). Alan brought us back to how stirring is about binding, and how important it is to stir on the edge of the glass and create a whirlpool with no lifting of the spoon to add air. After a good stir the drink should look viscous and feel round.

We tasted the Old Fashioned 3 ways. After we each had a chance to practice trying to pour a perfect jigger of the cocktail for ourselves, we took a sip of it plain. Next, we broke a lemon peel over it in order to infuse lemon oils. Finally, we added the lemon peel into the drink (our tables’ favorite).

Next up was Punch. After being schooled on Oleo Saccharum (“oily sugar”), we were then taught the magic ratio. Although it sounds like a lot of work in making Oleo Saccharum which includes peeling 4 lemons and making hot tea concentrate, it opened up my eyes to how much layering and complexity of flavor you can add just with your selection of the type of tea. Since the base spirit and dilution (juice, wine, soda, water, or sparkling cider or champagne as we sampled in class- the second punch we would soon be sampling used champagne) can also vary, the possibilities are endless, and Dave sagely promised that the Magic Ratio has never failed him.

Also, making punch seems fun since in order to get the right amount of liquid, you will end up having a glass of base spirit and glass of dilution (champagne below!) leftover that Dave encouraged us to have ourselves to loosen us up for our dinner party!

 

After the punch lesson, it was time punch, and for the Fancy Snacks.

The final cocktail was the famous Rookery Irish Coffee, which was a warm, wonderful end to the class before going back out into the night and the rain. If you haven’t had the Irish Coffee here (which uses Spella coffee), you must try it- it’s the best I think in Portland.

If you want to find out more about or sign up for upcoming classes, be sure to contact event manager Natalia Toral, at natalia at ravenandrosepdx.com.