It’s probably a little late to announce this because it’s sold out, but we are doing a Fall Cocktails class at Emmett O’Neal library in Crestline Village next Friday (11/21). There is a waiting list, so who knows? Maybe you can still get in. We’ll be posting our recipes for that class in the near future, so check back.

We’re happy to hear that the bitters class we are teaching at the Emmet O’Neal Library this Friday has filled up. In fact, they expanded the original maximum of 30 people to 40, and even THAT filled up!

Hopefully, this means we will be doing many more such classes with the library.

So we will see you Friday then.

Cheers.

Last night we were watching the classic Dr. Who episode from 1964 where the assistant, Barbara, is mistaken for the Aztec goddess, Yetaxa, and tonight we were making chicken mole for dinner, part of which involves reconstituting some chili peppers in hot water. If you are like us, you think, how can I use byproducts of these two experiences in a cocktail? The first part of the answer is to make a pepper syrup from the leftover chili pepper water. Just add equal parts of sugar and pepper water. Heat until the sugar dissolves. The second part is to name the resulting cocktail the Yetaxa.

Sticking with the Mexican theme, of course, we wanted to use this ingredient with tequila. In a sense, this drink is mole in a glass.

Yetaxa

• 1.5 oz tequila
• 1 tablespoon Ramazzotti amaro
• 1 tablespoon crème de cacao
• 1 tablespoon dry curacao
• 1 tablespoon hot pepper syrup
• 1 tablespoon mezcal

Shake and strain into a coupe glass. Garnish with some fresh cilantro.

This Sunday, January 19, I will be guest bartending at Collins Bar, Birmingham’s newest casual craft cocktail destination. If you haven’t been there, Collins Bar is located on 2nd Avenue North, in the location that used to be Metro Bar. I will be making some of my signature cocktails, plus classics and improvisations.

The Facebook event is here: https://www.facebook.com/events/1442714269280320

Let me know if you plan to drop by, and I’ll try to think ahead of something special for you.