ArtBar

For a more interactive experience, take part in one of ArtBar's forty-five minute cocktail making classes complete with a sampling of our appetizers. We invite you to become an amateur Mixologist as you learn how to make a specialty cocktail under the expert instruction of our Director of Food and Beverage, Troy Clarke. Small class sizes ensure that each drink disciple receives plenty of one-on-one guidance for making that perfect cocktail.

Beginning the third Thursday of every month we are going to be taking you on a journey into the past of cocktails showcasing different spirits and how to bring the art of mixology home to your friends and family.

Special Introductory Offer $20
Classes are at 6:30
Dine at ArtBar before or after your cocktail class & receive 10% off (excluding alcohol) on your final bill.

Call 617.806.4122 for reservations today!

January 19th - Classic Punch
This month we felt the urge to focus on the joy of kicking off a New Year with family and friends. In this class you will learn what really makes a punch a punch. This classic is something that really opened the doors to bars back in the day and became the conversational drink that was shared with friends in social settings.

Together we will learn how to make classic style punches, including milk punch and a bubbly punch. By the end of this class you will be a pro and when the time comes to host guests throughout the year, you will have this tasty yet stress-free classic cocktail in your back pocket!

February 16th- American Whiskey
Now it’s time to treat yourself to a spirit that has a long history going back into the 18th Century in our own backyard American Whiskey. We are going to take a look at what is this category and how do we use it other than in a whiskey sour , So get ready to explore this highly flavorful spirit for what is sure to not let down and keep you reaching for more.

March 15th - Brandy
Pisco, Pommace, Grappa, Armagnac, Cognac…..need I say more? This is getting better each time I type the next style of brandy. We will explore the difference of each style and what makes cocktails so much more fun when we learn to use them. 

April 19th - Agave Based Spirit
It’s all in the title YUMMY!! There is nothing to not like about this section.  We are going to open your mind back up beyond that 1 bad night out that has removed your thought of drinking Mescal & Tequila. Together we will unveil the true beauty of how great this product can be and how to create balance in cocktails that will keep your lips puckered to the glass till the last drop.

May 17th - Vodka
So they say this spirit is colorless, odorless, and lacks flavor, well I am here to show you different. We will look into a variety of different styles and you tell me if you think all vodka’s are created equal…… We will also learn just how adaptable this spirit is when creating cocktails and just how it made its mark in history.

June 21st - Bitters/Shrubs/Syrups
So this month I thought we should discuss this category as we are seeing a rise of these ingredients behind all great cocktail bars. Let’s face it 10 years ago you would see maybe Angostura or Peychauds Bitters but now behind bars are an arsenal of bitters, house made shrubs, syrups made from all kinds of spices and sweeteners. Now the key is learning what to do with all these choices. We must look at this as another category and learn how to use these  to really round out your cocktails and create another layer that will make the simplest drinks taste great!

July 19th - Beer
Now what does beer have to do with cocktails you ask?? I am here to tell you, we are going to see just how different styles of beer and certain spirits are matches made in heaven. We will review seasonality and some basics with this dynamic duo to create cocktails that will not only be a crowd pleaser but also showcase your creativity.

Meet your instructor:

Troy Clarke, Director of Food and Beverage
Clarke has over 17 years experience in food and beverage with prior management roles at Loews Miami Beach, the Pfister Hotel, Hilton Milwaukee City Center, Ritz-Carlton Grand Cayman, Ritz-Carlton Boston and the Westin Copley Place Boston.  Through the years he has worked in all aspects of food and beverage, from washing dishes, waiting tables through banquet manager and outlets manager. In each position he found the opportunity to continue with his education as a sommelier – a personal passion through the years. Clarke is also a certified spirit professional with the USBG and most recently participated in the Beverage Alcohol Resource Course, one of the country's most intensive spirit training programs.

Clarke is active in several professional organizations, including membership in the Society of Wine Educators, the United States Bartenders Guild, Guild of Sommeliers, American Sommelier, and is also a Hotel F&B Council Member.  He is a candidate for Best Sommelier in America 2011.