Not So Simple: the Art of Crafting Perfect Syrups and Other Cocktail Ingredients with Jennifer Colliau

Saturday, September 24
3-5 p.m.
Location: The Boothby Center for the Beverage Arts, 1161 Mission St., Suite 120
Tickets: $25 in advance; $35 at the door

Simple Syrup may be simple to make, but making syrups from fruit, spices, nuts and vinegar require a little more technique and science. Whether you use syrups to create signature cocktails, preserve fruit or craft memorable desserts, this event will help you understand how to achieve the best syrups for your purposes. Join mixologist Jennifer Colliau of San Francisco's trend-setting restaurants, Slanted Door and Heaven's Dog in this informative, entertaining and great-tasting demonstration of the art and science of syrup and other cocktail ingredients.

Jennifer launched Small Hand Foods in 2007, producing exceptional cocktail syrups for Bay Area bars. Her syrups focus on quality, local, organic and seasonal ingredients; bartenders seeking natural products are continuously drawn to Jennifer's syrups. While her focus is to create exceptional ingredients, her priorities extend beyond flavor; Jennifer continually tries to gain an intimate understanding of how and why the ingredients in a drink are produced.

Jennifer will explain why making syrup from fruit requires a different technique than spice, how to approach old recipes, what exactly shrub is (and how to make it) and how to do simple water distillation at home. She will be using Bloom gin to demonstrate her cocktails, recently introduced only to San Francisco.

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