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Cocktails in the Spirit of Incanto

Join local mixologist Beth Dixon as she showcases her cocktail creativity by demonstrating how to make three delicious craft cocktails inspired by the Garden’s exhibit Incanto, An Oasis of Lyrical Sculpture. Watch Beth evoke the mirrored surface of Resonant Passage through Alex Day’s Smoke & Mirrors using scotch, lime, mint and absinthe; showcase the bounty of Earth’s natural resources featured in Source Code through a Tequila Mule using carrot, ginger and agave; and celebrate our Ancestors through a punch (the original cocktail) using gin, citrus, sugar and spice. Enjoy cocktail samples expertly paired with delicious small plates. View the sculptures at the beginning of class prior to sunset and at the end of the class when they’re dramatically lit from within after dark with Garden Guide Anita Waters, who will share details about the artwork, artist and installation of the sculptures. Weather permitting, class will be held under the tents at Bloemendaal House. The Incanto exhibit will leave the Garden on October 29th, making this your one and only opportunity to experience these inspired cocktails!

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 $66

Register Non-Member $79

Register Social Club RVA $73

Tuesday, October 24, 2023
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.

RVA Social ClubThis class is offered in partnership with Social Club RVA.

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