Loading Events

GARDEN TO GLASS:
Cocktails with Sensational Shrubs

Join local mixologist Beth Dixon, known in the RVA culinary industry for her shrubs and high acid cocktails, as she demonstrates how to make two stellar shrubs (“drinking vinegars” combining vinegar, sugar and fresh produce). Using cold and hot methods, Beth demonstrates how to create pineapple-sage and apple-fennel shrubs, which she’ll then utilize to pair with Tequila and Vodka for some sensational seasonal cocktails. Beth will also demonstrate how to create a delicious cocktail pairing rum and Switchel, a historic shrub made with apple cider vinegar, ginger and molasses. During the demo, sip samples of each cocktail as you enjoy expertly paired seasonal hors d’ oeuvres. Fee includes demonstration, cocktail samples and food pairings.

Fees: Member $66, Non-Member $79

Participants 21 and older only. All programs are subject to change. Pre-registration through our website is required.

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

Date:
Tuesday, April 16, 2024
Time:
6:00 pm - 7:30 pm
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.