Throughout the recorded history of booze, considerate hosts have soothed their guests' anxiety about winter's dwindling daylight hours with hot alcoholic beverages, often accompanied by elaborate rituals and dancing blue flame—from the pagan wassail bowl of south England to the flaming fire-tongs punch of Yuletide Germany, from Scandinavian glogg to the mysterious café brûlot diabolique of New Orleans.
We will spend the afternoon learning these rituals and mixing these delicious recipes. Conveniently timed before everyone's favorite family holiday, you'll leave with the knowledge and tools to turn your Thanksgiving into a real fireworks show!
St. John Frizell is an award-winning writer, bartender, and owner of Fort Defiance, a critically-acclaimed restaurant in Red Hook, Brooklyn, which opened in June 2009. In 2005, Frizell quit his job as promotion copy director of Bon Appétit magazine, and learned the art of bartending from Audrey Saunders during an eighteen-month stint at her world-renowned cocktail bar Pegu Club. Frizell's writing on food, travel, and cocktails has appeared in many publications, including Bon Appétit, Saveur, Gourmet.com, epicurious.com, Oxford American, Edible Brooklyn, and Edible Manhattan. Knives of Glory, the culinary graphic novel he cowrote with Gabe Soria, will be published in 2014.