Tipsy? No worries. It's part of the syllabus

Mar 10, 2017
Photo by: Brian Soergel Niles Peacock: “Each drinking school will focus on a single base spirit used in three cocktails, accompanied each with small bites food pairings brought out by our chef."

Niles Peacock, director of bar operations at 190 Sunset in Edmonds, also is a certified sommelier and spirit specialist.

In other words, the perfect one to host 190 Sunset’s first-ever “Drinking School” on Saturday, March 11.

Peacock said he’ll discuss the history of classic drinks and their significance in cocktail culture. At the same time, Chef Clive Gomez will provide food.

Following a final exam, participants will receive a “diploma of drinking.” In addition, Kim and Bryan Karrick of Scratch Distillery will provide a first-hand look at the distillation process of gin.

To learn more, we threw a few questions Peacock’s way. He took time from making drinks Tuesday night to answer.

What is the structure of the class?

“Each drinking school will focus on a single base spirit used in three cocktails, accompanied each with small bites food pairings brought out by our chef. Each guest will receive a packet including the recipes and history of the cocktails, as well as the recipes for making the small bites food pairings at home.”

What is your favorite classic drink?

“One of my favorite classic cocktails is the Corpse Reviver #2 (circa 1930), made with 1 ounce London Dry Gin, 1 ounce Cointreau, 1 ounce Lillet Blanc,and 1 ounce fresh lemon juice, served in a chilled cocktail glass misted with Absinthe, with an orange peel garnish.”

Can you tell us about the history of that drink?

“The Corpse Reviver #2 is a classic cocktail popularized by the 1930 “Savoy Cocktail” book by Harry Craddock, originally devised as a hangover cure.”

Tell us a little about yourself – your history with making drinks?

“I started bartending in New York City nightclubs while studying fashion design at Parsons School of Design in Manhattan. After finishing school, I stayed in bar business, leaving NYC and moving to South Beach in Miami, and then on to a bar manager position in Aspen at the Ajax Tavern at the Little Nell. That is where, having no mentors, I turned to Executive Chef Dina Marino for guidance in creating flavor profiles, infusions, garnishes, etc. My creative cocktail coaching came from the culinary side by default and led me to pursue my skills for craft cocktails by using kitchen techniques.

Where you have worked?

“I have worked in NYC nightclubs such as the Limelight, Studio 54 and the Roxy. In Miami Beach, I worked at Nikki Beach Club, the Blue Door at the Delano, the Shore Club, and Touch. As I said, I was the bar manager at the Ajax Tavern in Aspen. I held down the rail at TAO in Las Vegas before being recruited by Charlie Trotter to develop and run the bar program for their Las Vegas restaurant. In Seattle, I was recruited by Aqua, El Gaucho's seafood restaurant on pier 70.

Seattle native?

“I grew up here in Wallingford.”

Where did go to school?

“I went to The DeSisto School, a college prep school in Stockbridge Massachusetts. College was Parsons School of Design in New York as fashion design major and, although my profession is food and beverage, I still actively design and produce leather and silver goods here in Seattle, which are mostly belts, buckles and bags.”

Want to talk about absinthe?

“Absinthe would be an entire conversation, so I'll skip it for now.”

”Drinking School” is 3-5 p.m. Saturday, March 11, at 190 Sunset restaurant, 190 Sunset Ave., Edmonds. The cost is $75. To register or for more information, call 425-329-3669.




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