DIY at the Bar
Nothing says summer like a fresh glass of homemade lemonade. In the bar world, it’s limoncello that offers guests a refreshing way to cool off from the heat. Recently, the bar at Little Savannah in Birmingham, Ala., became a classroom; this summer, participants are blending and bottling limoncello from scratch.
“(Chef and Co-owner Clif Holt) has been doing culinary classes for the last eight years,” his wife, Co-owner Maureen Holt notes. “I have always wanted to do cocktail classes. Our bar manager, Steva Casey, has been doing such an excellent job on our cocktail list, we felt it was time to get the word out.”
For $35, guests are given the ingredients needed to create their concoctions as well as the tools, which can be taken home. Students in the limoncello class receive a microplane, a lemon zester, a spoon and a small jelly jar as well as three lemons, pure grain alcohol and other ingredients for the base.
“After the simple syrup was made,” Holt explains, “Steva demonstrated straining the zest and pure grain alcohol into the jar and adding the syrup to the mixture. The guests take home their beginning limoncello with instructions on how to finish it and also a sample limoncello that Little Savannah has already made.”
Classes last one hour and are small: Space is limited to only 12 students to ensure each person gets one-on-one instruction. Other sessions feature Sangria and punch.
Marketing these classes is even easier than teaching them, according to Holt. “We sent out one email about the first one, and it was full in three days,” she quips. With patrons’ interest piqued, Holt and her team plan to add more classes throughout the summer to satiate thirsty guests.