GARDEN TO GLASS:
Botanical Cocktails with Aromatized Wines

Join local mixologist Beth Dixon as she brings the Garden to your glass in three exciting botanical craft cocktails showcasing Virginia-made aromatized wines. Taste the notes of honey, fennel, grapefruit, orange, rosemary and rhubarb in a Negroni with an aromatized wine from Rosemont Vineyards. Refresh your palate with a Vermouth Spritz featuring Capitoline’s Rosé Vermouth, infused with fresh herbs, citrus and selected botanicals. Celebrate springtime with a sample of Flying Fox’s Spring Vermouth infused with Virginia strawberries, rhubarb and wormwood. Enjoy a botanical Martini showcasing a vermouth from Walsh Vineyards capturing the delicate flavors of 23 Virginia native botanicals. During the demo, sip samples of each cocktail as you enjoy expertly paired small plates. Fee includes demonstration, cocktail samples and food pairings.

Note: If you have food allergies or dietary restrictions, please register more than one week before the program date.  Menus are set 1 week in advance and additional restrictions cannot be accommodated after that time.  

Participants 21 and older only.

All programs are subject to change.

Lewis Ginter Botanical Garden strives to be a Garden for all and we are committed to offering diverse adult learning opportunities that are inclusive and accessible to all learners. If you would like to request an accommodation to support your participation in an adult learning opportunity at the Garden, please contact [email protected] or call 804-262-9887 x328 and we will make our best effort to help.

Register Member $72

Register Non-Member $86

Date:
Tuesday, August 29, 2023
Time:
6:00 pm - 7:30 pm
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Event Details

Beth Dixon Winter Citrus and Herb CocktailsAbout the Instructor

Beth Dixon has been in the restaurant industry since 2001. Her bar career began behind the stick at Can Can in Richmond’s historic Carytown. In her almost seven years at Can Can she honed her skills as a professional bartender. She credits a lot of her success to the things she learned from service manager Joao Neri & sommelier Bob Talcott in her tenure at the French brasserie.

She was on the opening team of the much beloved, now shuttered, Pasture. Michele Jones, owner and front of house manager, hired her on the word of former co-workers on their opening night. Working behind the bar at Pasture for almost seven years, she fine-tuned her style with Southern flair and hospitality and eventually became the bar manager. The teamwork that Jones and her partner Jason Alley encouraged between the kitchen and the front of house teams allowed Beth the freedom to make her own mixers and work with kitchen staff to do an incredibly low waste bar program.

Known for her shrubs and high acid cocktails Beth was put to the challenge in her role as Bar Manager at Perch, Mike Ledesma’s Pacific Rim inspired restaurant. This opened up a new creative window where the focus was on Polynesian style cocktails with tropical fruits and spices.

Beth is the sole proprietor of Salt and Acid, where she focuses on cocktail menu consulting, bar staff training and private events. She currently serves as President for the Richmond, VA chapter of the United States Bartenders’ Guild and occasionally tends bar at L’Opossum in Richmond, Virginia.

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