What Dickens Drank: Historic Summer Cocktails
Taught by Sarah Lohman
Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.
Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, is due out with Simon & Schuster on December 6.
Imagine you’re a tourist to America in 1842: The summer heat of New York is sweltering, but that’s alright. It’s the perfect excuse to indulge in America’s greatest invention: The Cock-Tail.
Charles Dickens was one such tourist, meandering his way around the U.S., recording all that he ate and drank. In Boston, he said: "...the bar is a large room with a stone floor, and there people stand and smoke, and lounge about, all the evening dropping in and out as the humor takes them. There too the stranger is initiated into the mysteries of Gin-sling, Cocktail, Sangaree, Mint Julep, Sherry-cobbler, Timber Doodle, and other rare drinks.”
In this class, we’ll make three early cocktails: The Mint Julep, The Sherry-Cobbler, and the original Cock-Tail. We’ll discuss the history of each of these drinks, create them step-by-step, and then beat the heat by sampling the frosty fruits of our labor.
You so need to be 21 to take this class. It meets at the Brainery, 515 Court Street in BK.