Farow Monthly Cocktail Class: May Preservation & Fermentation with Danny Childs

Meet Danny Childs; author of Slow Drinks. Danny Childs trained as an anthropologist and ethnobotanist studying the traditional medicinal uses of plants in the Amazon rainforest. Back home in Southern New Jersey, he previously ran the standard-setting beverage program at The Farm and Fisherman Tavern, a locavore restaurant in the Philadelphia suburb of Cherry Hill. Danny Childs brings his training as an ethnobotanist to the world of drinks, and with loving regard for even the humblest ingredients, explores each season’s offerings to make sodas, syrups, wines, beers, and amari
May’s Class will be all about preserving the season’s ingredients and how to use them in the world of beverages and cocktail making. THis will be a beginner to intermediate level class that explores the primary preservation techniques and ingredients outlined in Danny’s book, Slow Drinks. Topics will include fermented beverages (including sodas, kvass, tonics, kombuchas and alcoholic brews), lacto-ferments, vinegar preserves, infused amari, liqueurs, bitters, and, of course, cocktails. Samples will be provided throughout. This is going to be an epic class, each ticket includes a copy of Danny’s book, snacks, and a sampling of different beverages.