Mixology class and jazz show
Tuesday, June 15, 13:30 – 15:00 EDT (UTC-4)
Join us for a one-of-a-kind virtual mixology class from Canada’s own Paul Saucier, where you will learn to make one (or all) of three famous cocktails (non-alcoholic ones will also be available). Next, with your cocktail(s) in hands, sit back and enjoy a jazz concert from one of Canada’s most respected and influential jazz duos.
Paul Saucier is a world-renowned mixologist, tending in cocktail bars in NYC and Europe and now in his home town of Ottawa, Ontario where he became the first Lead Mixologist and Head Bartender at the prestigious Fairmont Chateau Laurier. He continues to consult for top restaurants and bars, creating their cocktail lists and training bar staff across North America and has appeared in numerous publications and TV shows.
Pianist David Restivo and Fawn Fritzen both stand among the most celebrated performers in Canada’s jazz family. As musical and life partners, Fawn and David have a special and heart-warming chemistry in their duo shows. David is a JUNO award-winning pianist and composer, well-known for his work with Rob McConnell and The Boss Brass, the Mike Murley Quintet, songwriter Marc Jordan, and a host of international jazz greats. In January, he released his latest album, Arancina, on Chronograph Records. Fawn embodies Canada’s diversity with her mixed cultural roots of Chinese, French, and German. She sings in her four ancestral languages while blending jazz, roots, and gospel with candid storytelling. Fawn has is the winner of the 2014 Julian Award of Excellence for Emerging Jazz Artists and last summer released her third album, How to Say Sorry and Other Lessons, also on Chronograph Records.
Cocktail ingredient list
Rum Old Fashion
2oz dark rum
.75oz Banana Oleo
2 dashes Angostura Bitters
1 dash Angostura Cacao Bitters (optional)
Banana Olea – cut one banana peel into 1/2″ pieces, put in a lock tight jar with equal weight of sugar, seal the top and let it rest overnight at room temperature. After 12-18 hours, pour the liquid through a fine mesh strainer, discard the banana peel and keep the oleo refrigerated.
1.5oz of tequila blanco
1oz fresh pineapple juice
1oz fresh lemon juice
3/4oz fresh orange juice
3/4oz Vanilla syrup
2 dashes Angostura Bitters
Vanilla Syrup – mix 2 cups of water with 2 cups of sugar in a pot over low heat to dissolve sugar. Add 1 whole vanilla bean, 2 cinnamon sticks, 1/2 teaspoon of nutmeg – and keep on simmer for 10 minutes. Rest until cool. Pour into a bottle through a strainer and keep refrigerated.
Rooftop Breakfast (non-alcoholic)
1/2 strawberry/mint syrup
1 sprig fresh dill
1 can Perrier Watermelon
Strawberry/ mint syrup – mix 2 cups of water with 2 cups of sugar in a pot over low heat to dissolve sugar. Add 2 cups of hulled and sliced strawberries, simmer for 10 minutes. Remove from heat. Add in 1/2 cup of mint leaves, cover and let rest for 10 minutes. Pour into a bottle through a strainer and keep refrigerated.