<\/p>\n
Join us for a one-of-a-kind virtual mixology class from Canada\u2019s 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.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1612157946054{padding-bottom: 0px !important;}”][vc_column width=”4\/12″ css=”.vc_custom_1608583285669{margin-bottom: 20px !important;padding-bottom: 20px !important;}”][vc_single_image image=”3439″ img_size=”full” onclick=”custom_link” img_link_target=”_blank” link=”https:\/\/ottawatourism.ca\/en\/ottawasown\/paul-saucier”][\/vc_column][vc_column width=”8\/12″][vc_column_text]Paul Saucier is a world-renowned mixologist, tending\u00a0in cocktail bars in NYC and Europe and now in his home town\u00a0of Ottawa, Ontario where he became the first Lead Mixologist and Head Bartender at the prestigious Fairmont Chateau Laurier.\u00a0 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.<\/p>\n
<\/p>\n
Rum Old Fashion<\/strong><\/p>\n 2oz dark rum 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.\u00a0 After 12-18 hours, pour the liquid through a fine mesh strainer, discard the banana peel and keep the oleo refrigerated.<\/p>\n <\/p>\n Beach Bum<\/strong><\/p>\n 1.5oz of tequila blanco Vanilla Syrup – mix 2 cups of water with 2 cups of sugar in a pot over low heat to dissolve sugar.\u00a0 Add 1 whole vanilla bean, 2 cinnamon sticks,\u00a0 1\/2 teaspoon of nutmeg – and keep on simmer for 10 minutes.\u00a0 Rest until cool.\u00a0 Pour into a bottle through a strainer and keep refrigerated.<\/p>\n <\/p>\n Rooftop Breakfast (non-alcoholic)<\/strong><\/p>\n 1\/2 strawberry\/mint syrup Strawberry\/ mint syrup – mix 2 cups of water with 2 cups of sugar in a pot over low heat to dissolve sugar.\u00a0 Add 2 cups of hulled and sliced strawberries,\u00a0 simmer for 10 minutes.\u00a0 Remove from heat.\u00a0 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.<\/p>\n <\/p>\n More details: [vc_row][vc_column css=”.vc_custom_1608583285669{margin-bottom: 20px !important;padding-bottom: 20px !important;}”][vc_column_text] Mixology class and jazz show Tuesday, June 15, 13:30 \u2013 15:00 EDT (UTC-4) Join us for a one-of-a-kind virtual mixology class from Canada\u2019s 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<\/p>\n","protected":false},"author":33,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"acf":[],"_links":{"self":[{"href":"https:\/\/qomex2021.itec.aau.at\/wp-json\/wp\/v2\/pages\/3435"}],"collection":[{"href":"https:\/\/qomex2021.itec.aau.at\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/qomex2021.itec.aau.at\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/qomex2021.itec.aau.at\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/qomex2021.itec.aau.at\/wp-json\/wp\/v2\/comments?post=3435"}],"version-history":[{"count":14,"href":"https:\/\/qomex2021.itec.aau.at\/wp-json\/wp\/v2\/pages\/3435\/revisions"}],"predecessor-version":[{"id":3673,"href":"https:\/\/qomex2021.itec.aau.at\/wp-json\/wp\/v2\/pages\/3435\/revisions\/3673"}],"wp:attachment":[{"href":"https:\/\/qomex2021.itec.aau.at\/wp-json\/wp\/v2\/media?parent=3435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n.75oz Banana Oleo
\n1 strawberry
\n2 dashes Angostura Bitters
\n1 dash Angostura Cacao Bitters (optional)<\/p>\n
\n1oz fresh pineapple juice
\n1oz fresh lemon juice
\n3\/4oz fresh orange juice
\n3\/4oz Vanilla syrup
\n2 dashes Angostura Bitters<\/p>\n
\n1 cucumber
\n1 lime
\n1 sprig fresh dill
\n1 can Perrier Watermelon<\/p>\n
\nhttp:\/\/fawnfritzen.com\/<\/a>
\nhttps:\/\/www.daverestivomusic.com<\/a>
\nhttps:\/\/david-restivo.bandcamp.com\/album\/arancina<\/a>
\nhttps:\/\/ottawatourism.ca\/en\/ottawasown\/p<\/a>aul-saucier<\/a>[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"