A couple of years ago, Summit Brewing and the Minneapolis Institute of Art teamed up and made a Tudor Ale for a special event at the museum. I was lucky enough to make it to the Summit taproom while they still had some and it was delicious and fascinating! I remember thinking it was a great way to make history come alive.
Well, Mia is at it again, this time teaming up with Tattersall Distilling to recreate alcohol and cocktails from 1769 to tie in with a talk by Bertie Mandelblatt, author of “Intoxicated Empire: Alcohol, Consumption & Slavery in the 18th-c. Atlantic World.”
Bertie will be at Mia on Sunday, March 3rd to talk about her new book and then will also attend the tasting at Tattersall on Monday, March 4th. The info from Tattersall says “you’ll sample historic concoctions like pear ratafia, milk punch, and saffron-infused bitters.” Chef Steven Brown will also be on hand with “foods inspired by recipes from the past.”
It all sounds like a delicious way to learn!
Tickets for the Sunday talk are available here for $10, or $5 for museum members.
Tickets for the tasting are available here for $50.
As I continue to grow this blog, I’m realizing how little I actually know about spirits and cocktails. I love cocktails, I love tasting how someone crafts a balanced but exciting flavor combination in a glass, but when I try to order without a menu, I freeze. If someone asks if I want something up or on the rocks, I freeze. I know a few favorite cocktails and I know what up or on the rocks means, but I don’t know what it changes about my drink or my spirits.
With this in mind, I have asked my drinking buddy to help me “train” by doing some tasting flights. We tried our first one tonight, with four wildly different whiskies. I sniffed, I swirled, I sipped, I distilled. And I was amazed at the flavors.
The best way to learn is to do, and so I will drink my way to being a more educated drinker. Life. Is. So. Rough.