Tuesday, September 16 10:20AM—11:30AMHow to Consistently Make Great Drinks Mixology Workshop
BiographyHaving a keen appreciation of all things alcoholic, British liquor aficionado Simon Difford has been involved in most aspects of the drinks industry, from running his own wholesale company to cocktail writing and publishing. Difford established a wholesale beverage business in 1989 and, in 1990, opened a specialist off-license establishment, Tipples, near his old school in Bromley, Kent. The store, which was in his words “an Aladdin’s Cave of liquor” was sold in 1994. The following year, Difford’s wholesale business taken over by Coe Vintners, a large London drinks distributor, for whom he went to work sourcing new drink brands.
In 1997, he launched Class Magazine, a title that readily became the UK’s leading magazine on bar culture. Difford wrote for and presided over Class Magazine until its sale in August 2001, after which he established Sauce Guides Limited. He now writes and publishes under the Sauceguides and Diffordsguide brand names; his best-known work, Diffordsguide to Cocktails, is now in its 7th edition. In 2007 Simon received the Glenfiddich “Drink & Bar Writer of the Year” award, and was part of the team responsible for the creation, launch, and UK brand management of St-Germain liqueur.
Mixologist Simon Difford – London, England
Adapted by StarChefs.com
*The name of this cocktail was inspired by the St-Germain district on the left bank of the River Seine, and the fact that absinthe was banned in Paris, in part because it was believed to induce insanity
Yield: 1 Cocktail
• 2 shots Rémy Martin Cognac
• 1 shot St-Germain elderflower liqueur
• 1/8 shot La Fée Parisian (68%) absinthe
• ½ fresh egg white
• 3 grapes, skewered on a stick (for garnish)
Shake all ingredients (except garnish) with ice and fine-strain into an ice-filled Old Fashioned glass. Garnish with grape skewer.