Crafting Liqueurs, Cordials and Infusions with Summer Berries and Flowers
Taught by Renee Baumann, hosted by Six Dutchess Farm, on Zoom.
In this 2-hour virtual class, Catskills-based chef and forager Renee Baumann will teach you how to capture the fleeting flavors of summer's tastiest berries and flowers using traditional techniques for making cordials, liqueurs and infusions.
During our time together, Renee will teach you how to harness the incredible flavors of summer's bounty using a variety of approachable techniques. Learn how to make your own homemade classics, like crème de cassis, raspberry liqueur, elderflower liqueur & cordial, and crème de menthe. We'll talk about how to incorporate these homemade brews into cocktails and in the kitchen! You'll leave the class with the knowledge and recipes to make liqueurs, cordials and other infusions from a variety of fresh seasonal fruits, flowers and herbs, growing in your own backyard or available at your local farmers markets.
Our Menu for the Class:
We’ll go over simple tools and equipment needed for creating fruit and flower-filled infusions, and you’ll learn the differences between cold-infusion vs. hot infusion, alcohol infusion, vinegar infusion, cordials, mixing a liqueur and calculating for shelf-stable products.
Together, we’ll assess what berries, flowers and herbs are growing best in the mid-summer season and how to use them for the purposes of preservation.
Through a series of demos, live inter-active class discussion, and hands-on mixology, you’ll learn how to make the following:
Crème de Cassis with fresh (or frozen) black currants
Raspberry Liqueur
Elderflower Liqueur
Fermented Elderflower Cordial
Crème de Menthe with fresh summer mint leaves
Mixed drinks (both with and without alcohol) using your infusions: Summer Garden Spritzes and Berry Cordial Spritzes, Astors, Kir Royales and Elderflower Cocktails and Spritzes.
Plus bonus recipes for making infused vinegars with your leftover berries and flowers.
Taught by Renee Baumann, hosted by Six Dutchess Farm, on Zoom.
In this 2-hour virtual class, Catskills-based chef and forager Renee Baumann will teach you how to capture the fleeting flavors of summer's tastiest berries and flowers using traditional techniques for making cordials, liqueurs and infusions.
During our time together, Renee will teach you how to harness the incredible flavors of summer's bounty using a variety of approachable techniques. Learn how to make your own homemade classics, like crème de cassis, raspberry liqueur, elderflower liqueur & cordial, and crème de menthe. We'll talk about how to incorporate these homemade brews into cocktails and in the kitchen! You'll leave the class with the knowledge and recipes to make liqueurs, cordials and other infusions from a variety of fresh seasonal fruits, flowers and herbs, growing in your own backyard or available at your local farmers markets.
Our Menu for the Class:
We’ll go over simple tools and equipment needed for creating fruit and flower-filled infusions, and you’ll learn the differences between cold-infusion vs. hot infusion, alcohol infusion, vinegar infusion, cordials, mixing a liqueur and calculating for shelf-stable products.
Together, we’ll assess what berries, flowers and herbs are growing best in the mid-summer season and how to use them for the purposes of preservation.
Through a series of demos, live inter-active class discussion, and hands-on mixology, you’ll learn how to make the following:
Crème de Cassis with fresh (or frozen) black currants
Raspberry Liqueur
Elderflower Liqueur
Fermented Elderflower Cordial
Crème de Menthe with fresh summer mint leaves
Mixed drinks (both with and without alcohol) using your infusions: Summer Garden Spritzes and Berry Cordial Spritzes, Astors, Kir Royales and Elderflower Cocktails and Spritzes.
Plus bonus recipes for making infused vinegars with your leftover berries and flowers.
Taught by Renee Baumann, hosted by Six Dutchess Farm, on Zoom.
In this 2-hour virtual class, Catskills-based chef and forager Renee Baumann will teach you how to capture the fleeting flavors of summer's tastiest berries and flowers using traditional techniques for making cordials, liqueurs and infusions.
During our time together, Renee will teach you how to harness the incredible flavors of summer's bounty using a variety of approachable techniques. Learn how to make your own homemade classics, like crème de cassis, raspberry liqueur, elderflower liqueur & cordial, and crème de menthe. We'll talk about how to incorporate these homemade brews into cocktails and in the kitchen! You'll leave the class with the knowledge and recipes to make liqueurs, cordials and other infusions from a variety of fresh seasonal fruits, flowers and herbs, growing in your own backyard or available at your local farmers markets.
Our Menu for the Class:
We’ll go over simple tools and equipment needed for creating fruit and flower-filled infusions, and you’ll learn the differences between cold-infusion vs. hot infusion, alcohol infusion, vinegar infusion, cordials, mixing a liqueur and calculating for shelf-stable products.
Together, we’ll assess what berries, flowers and herbs are growing best in the mid-summer season and how to use them for the purposes of preservation.
Through a series of demos, live inter-active class discussion, and hands-on mixology, you’ll learn how to make the following:
Crème de Cassis with fresh (or frozen) black currants
Raspberry Liqueur
Elderflower Liqueur
Fermented Elderflower Cordial
Crème de Menthe with fresh summer mint leaves
Mixed drinks (both with and without alcohol) using your infusions: Summer Garden Spritzes and Berry Cordial Spritzes, Astors, Kir Royales and Elderflower Cocktails and Spritzes.
Plus bonus recipes for making infused vinegars with your leftover berries and flowers.
PREPARATION:
Liqueurs, Cordials and Infusions with Summer Berries and Flowers is a live, interactive cooking class, hosted in the Hudson Valley by Six Dutchess Farm on Zoom, and taught by Renee Baumann from her Catskills kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real weekend treat. We welcome and encourage you to cook and learn along with your loved ones. One ticket per household.
RECORDING
This class is recorded in full and you will receive the live recording, along with the recipe packet, within 24 hours of the class to enjoy and cook along on your own time. This ensures that you will not miss any class content should you be unable to attend live.
CANCELLATIONS
Please note, due to the small size of this class and its virtual nature, registration is non-refundable and class credit is not given should you find yourself unable to attend.
