Bitters: History + Making
Taught by Corey Lange
Corey Lange is a hospitality professional, with over 15 years of experience here in NYC. During the late nineties and early aughts, he worked for notable restaurateurs such as Mario Batali, Dan Barber and Marcus Samuelsson. He has also spent several years behind the bar at the only surviving brewery in Manhattan, Chelsea Brewing Co., learning first hand the methods and intricacies of craft beer. For the past decade, he has been honing his skills and craft in the Brooklyn neighborhood of Park Slope, running the Front Of House for such notable restaurants as RoseWater and Taco Santo. While opening Taco Santo, Corey developed a strong beverage program that involved one of the largest selections of mezcals in Brooklyn, hand making specialty bitters, and barrel ageing craft cocktails,
This class takes place at The Way Station, 683 Washington Avenue in Prospect Heights.
Join Corey Lange of The Way Station for a crash course in cocktail bitters, an essential but sometimes mysterious feature of any bar. Corey will demonstrate how to make your own bitters and discuss their history and use.
At the end of class, you'll take home a 2 ounce bottle of bitters created ahead of time by Corey and made with Industry City Distillery's Technical Reserve.