Many cocktails rely on little bubbles within the drink for their flavor. The Ramos Gin Fizz, the whiskey sour, and the gin and tonic are all heavily reliant on the proper texture and mouthfeel to achieve their ideal form. To maximize aeration there are a number of considerations, from shaking pattern and shaking intensity, to carbonation, to the amount of ice and temperature of the final drink. We'll look at the root causes of how bubbles enter and leave a drink, and how to use science to maximize frothiness.

This class is intended for people with at least modest familiarity with classic cocktails and cocktail making.

This is an in-person class limited to 10 attendees.