DELUXE COCKTAIL MASTERCLASS
What happens when an award-winning bartender meets a Michelin-trained chef?
You get a one of a kind food & drink partnership where cocktails meet cuisine in the most theatrical way.
Guided by Clinton Weir, you’ll shake, stir and craft your own cocktails (or mocktails), then enjoy their molecular edible counterparts designed by Chef Thomas Damm. Each creation is perfectly paired with a premium canapé, elevating flavour and presentation in harmony.
This interactive, theatrical masterclass fuses mixology and molecular gastronomy to create a new standard of service, a multi sensory journey unlike anything you’ve experienced before.
Over three immersive hours, discover how to make five specialty cocktails using world-class techniques and equipment, from smoking guns and liquid nitrogen to flavour bubble blasters. Along the way, indulge in edible cocktails and a curated premium grazing table.
Hosted by: Award-Winning Mixologist Clinton Weir & Michelin-Trained Chef Thomas Damm
SESSION BREAKDOWN:
- Welcome drink – choose from Gin or Vodka fizzes, mocktails, beer, wine or sparkling.
- Make and enjoy 4 | 5 cocktails or mocktails, each paired with its edible counterpart and a paired warm canapé, triple paired experience per recipe made on the session.
We cover all basic bartending techniques during the session plus additional advanced tips and tricks. While being able picking the brain of a bartender and a Chef about both our passions.
Shaken & strained
Muddled & churned
Built & swizzled
Smoked & stirred
Shaken & strained (signature finale)
FOOD:
- Curated Canapés
- Premium Grazing Table –
PRICE:
- 2 – 20 guests | $349 per person
- Minimum charge – $2000