C2: "Evolution of the Cocktail"
April 4, 2018 | 5:30-7:30 pm
Description: Originally, spirits were taken for medicinal purposes. Called aqua vitae, or the water of life, they were thought to improve health and promote longevity. Monks and apothecaries made potions from spirits mixed with herbs, spices, and fruits. They prescribed them for the pox and the plague, and even rubbed them on stiff joints. By the seventeenth century, Europeans were drinking the concoctions for pleasure as well as for pain. When settlers came to North America, they brought a taste for spirited drinks with them. They made punch with rum, tea, sugar, water, and lemon juice. Ever since America invented the cocktail, at the beginning of the nineteenth century, it has evolved: from sweet to dry; hot to icy; stirred to shaken; and so on. The Gilded Age was the golden era of the cocktail. America’s party did not end with Prohibition either, but it did go underground, and the cocktail changed. During World War II, the popularity of cocktails declined and stayed that way through the late 60s and early 70s. It wasn’t until the 1980s that cocktails began showing signs of life again. At the beginning of the twenty-first century, new cocktails signaled the beginning of yet another era in the evolution of the cocktail. There are now literally hundreds of recipes available. Join FineMark’s very own, Chef Lisa Fidler, as she demonstrates how to put a twist on the classics, make new recipes, and invent your own signature drink. This presentation will be given at FineMark Bank, just across the street from Spring Run.
Designed for: Newcomers, novices, and apprentices
Facilitator: Lisa Fidler (Guest Presenter - FineMark Bank)
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