Foodie Friday: Mixology Class

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At West Baden Springs Hotel’s first Mixology Class of 2018, history of cocktails was told, stories were shared from the beginning of spirits, and hors d'oeuvres were paired and enjoyed with the drinks that were served.
You can join in on this same enticing experience at the Mixology Classes running twice every month through April at West Baden Springs Hotel. Mixologist Sue Ellen Wheeler’s passion for the history behind cocktails shines through during this class. This isn't your typical cocktail course, per se — it’s more of a spirited education behind the evolution of the cocktail starting from the 1800s to the present day. Each class focuses on a different time period as follows:
January: Taste a bit of history. Slip back in time and discover how and where cocktails began in the 1800s. Final class of January: Sunday, January 28.
February: A spirited journey through the early 1900s, including popular standards of the Roaring '20s. February dates: Monday, February 5, and Sunday, February 25.
March: The evolving tastes throughout four decades, mixing old favorites and fads through the 1980s. March dates: Sunday, March 4, and Sunday, March 25.
April: Embracing new ingredients in classic favorites and the cutting-edge craft cocktails of today. April dates: Sunday, April 8, and Sunday, April 22.
All classes begin at 5pm and last around an hour and a half.

For a sneak peek into how the class operates, the first few minutes focus on history of the drinks Sue Ellen will present as guests can enjoy appetizers prepared by West Baden Springs Hotel’s Sous Chef, Allison Lindsey. Allison presented this class with cucumber ribbons stuffed with artichoke feta cheese tapenade, roasted sweet potatoes with preserved lemon hummus and pesto, dates stuffed with local goat cheese and wrapped in bacon, and brown butter seasoned pecans. Chef Allison plans to present a new lineup of hors d'oeuvres at every class, pairing flavors that match well with Sue Ellen’s drinks.
 Dates stuffed with local goat cheese and wrapped in bacon
 Brown butter seasoned pecans
 Cucumber ribbons stuffed with artichoke feta cheese tapenade and roasted sweet potatoes with preserved lemon hummus and pesto
In January’s first class, our Mixologist showed guests how to create the Old Fashioned, Sazerac, Tom Collins, Brandy Crusta, Black Velvet, Champagne Cocktail, Manhattan and Rob Roy. Guests sampled a small amount of each as Sue Ellen shared the history and interesting tidbits about each drink. And Sue Ellen would be the one to know. In preparation for the Mixology Course, she's scoured as many as 23 different books accumulating material for this cocktail curriculum. That's in addition to the know-how that Wheeler has gathered from a lifetime spent crafting drinks. The native of Connecticut has bartended in three countries and seven states, including the last 11½ years at French Lick Resort.
Curious what goes into these early-1800s cocktails? You're in luck! Here are the recipes straight from Sue Ellen for some of the same drinks she's mixing and serving at the first two Mixology Courses in January:
Sazerac | created in New Orleans in the 1830s |
Rinse a chilled rocks glass with ¼ oz. absinthe, discard excess and put aside.
In mixing glass muddle sugar cube, 3 dashes Peychaud’s bitters and 2 dashes of Angostura bitters.
Add 2 oz. Sazerac brandy and stir.
Strain into prepared rocks glass.

Tom Collins | created in London in the 1830s |
2 oz. Hayman’s Old Tom Gin
1 oz. fresh lime juice
Sugar to taste
Fill chilled rocks glass with club soda and mix.

Brandy Crusta | created in New Orleans in the 1850s |
2 oz. Cognac
½ orange Curaçao
2 dashes maraschino cherry liqueur
2 dashes Angostura bitters
½ oz. fresh lemon juice
Rim a chilled glass with sugar.
Place all ingredients in shaker tin, chill and strain.

Black Velvet | created in London in the 1860s |
In a chilled champagne glass, fill halfway with champagne and pour in Guinness stout to fill. (We know this sounds strange, but this is historically reflective of what people drank at that time!)

Champagne Cocktail | created in London in the 1860s |
In chilled champagne glass, drop in a sugar cube and wet with Angostura bitters.
Add ½ oz. Cognac and fill with champagne.

The Americano | created in Italy in the 1860s |
In tall glass, add 1½ oz. Campari
1 ½ oz. sweet vermouth
Add club soda to fill.

The Manhattan | created in Manhattan, N.Y., at the Manhattan Club in the 1870s |
In shaker glass, pour in 3 oz. rye whiskey
1½ oz. sweet vermouth
6 dashes Angostura bitters
Shake vigorously with ice and pour into chilled cocktail glass.

The Old Fashioned | Although created in early 1800s, was recreated in 1881 at the Pendennis Club in Louisville, Ky.|
In chilled rocks glass, pour 2 oz. bourbon
3 dashes Angostura bitters
1 sugar cube
Stir

The Martinez | created by Jerry Thomas while bartending in California |
1 oz. gin
¼ oz. maraschino cherry liqueur
1¾ oz. sweet vermouth
3 dashes Angostura bitters
Stir with ice and strain into chilled glass

The Rob Roy | created in a New York bar on Broadway for the opening of the play of the same name in the 1890s |
2 oz. scotch whiskey
¾ oz. sweet vermouth
3 dashes Angostura bitters
Stir with ice and strain into chilled glass

 Here's a taste of the class from the Mixologist herself as she demonstrates The Rob Roy cocktail.

Whether you’re searching for a creative date night or just for something unique to try, join us at our upcoming Mixology Classes at West Baden Springs Hotel!
Sunday, January 28 • 5pm
Monday, February 5 • 5pm
Sunday, February 25 • 5pm
Sunday, March 4 •  5pm
Sunday, March 25 • 5pm
Sunday, April 8 • 5pm
Sunday, April 22 • 5pm
$45 per person • Reservations required 812-936-5579