Winter Warmers: Cocktail Masterclass

Wolf Lane bar manager Murray Walsh gives us the lowdown on the cocktail scene ahead of their Winter Warmers: Cocktail Masterclass event.

Before we start, maybe Walsh could explain what qualifies as a cocktail? “Originally a cocktail was defined as a combination of alcohol, sugar, bitters, and water. These days though, the definition is a lot broader and cocktails can be purely spirit based, they can contain beer, cider, eggs, anything really. The current molecular mixology is really pushing the boundaries as to what we can define as a cocktail.”

Cocktails have always had a certain allure. Why is that? “I think the prestige that was originally attached to cocktails still persists today, and the ability to really explore the wonderful world of spirits is exciting to most people.”

At Wolf Lane, Walsh says Catch 22 is always a cocktail favourite. “An original from our Venue Manager Ricardo, a combination of Bison Grass Vodka, Vanilla and Citrus Liqueurs, and egg white.”

Walsh says certain drinks are definitely suited to colder, or warmer weather. “Some drinks just scream of summer, they’re refreshing and light, and usually fruity. Whereas winter tends to bring out the deeper flavours, heavier consistencies and broad use of spices.” 

If you’re going to add one or two additions to your home collection in winter, Walsh recommends sloe gin. “Seriously, a sloe gin and soda on a cold day will change your perspective on winter. Other than that, grab some nice Anejo rum to warm yourself up, Pampero Anejo is great Venezuelan rum and is ridiculously cheap at the moment.”

Wolf Lane has been running private cocktail classes on request, intermittently. “We were getting such great feedback that we’ve decided to start running seasonal classes,” says Walsh. “This is the first in the series and we’re planning on running at least one every season. Spring is looking extremely exciting.”

According to Walsh, the upcoming winter cocktail master class will include a brief talk on the history of cocktails, before guests jump into making their own, while dining on tapas. “We’ll be starting with a winter favourite, hot buttered rum. It’s incredibly simple to make, but we’ll be bringing along some interesting spices, and trying to get our guests to think about how the spices they use—and the proportions they use them in—will affect the overall feel of the drink. Secondly we’ll be talking about infusing your own spirits at home to broaden your personal back bar, and then working on our ‘Chili Chaplin’, a heated twist on a contemporary favourite.”

For those who want to update their at-home cocktail equipment, Walsh says, “Boston shakers, Hawthorn strainers, a decent sized bar spoon, and a really sharp citrus knife are essential. It’s important to focus on your ice as well. Half your cocktail is usually going to be water from your ice, so your cocktail’s only as good as the ice you use.”

Finally, what’s the insider secret to a great cocktail? “Shake hard, stir long, measure carefully, buy premium, and as above, use top quality ice.”

The Cocktail Masterclass Series 1: Winter Warmers event will be held at Wolf Lane on Thursday, July 30.

Originally published in X-Press Magazine