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GARDEN TO GLASS:
Cocktails with Winter Citrus and Herbs

Join local mixologist Beth Dixon, owner of Salt and Acid Beverage Consulting, as she demonstrates how to masterfully combine winter citrus and herbs into three delicious craft cocktails. She’ll highlight seasonal flavors in a Paloma using ruby grapefruit and rosemary, a Bee’s Knees with Meyer lemon and thyme, and a Blood Orange Boulevardier showcasing blood orange and sage. During the demo, sip samples of each cocktail as you enjoy expertly paired small plates. Fee includes demonstration, cocktail samples and food pairings.

Our Garden continues to follow CDC recommendations and state guidelines for preventing the spread of COVID-19. Properly worn masks are required for indoor class participants regardless of vaccination status unless eating or drinking. Non-vaccinated participants are also required to wear masks when outdoors and unable to maintain 6 feet of social distancing. The Garden reserves the right to implement additional safety measures. Any updates will be communicated prior to class, if possible.

Participants 21 and older only.

Programs subject to change.  This class is currently full, but please add yourself to the waiting list by clicking on “register Member” or “register Non-Member” since spaces may open up.  Scroll down for links to additional classes (spaces currently available) with local mixologist, Beth Dixon.  

Register Member $52

Register Non-Member $65

Date:
Thursday, January 27, 2022
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 for over 19 years. She started her bar career behind the stick at Can Can Brasserie. In her almost 7 years at Can Can she honed her skills as a professional bartender. While at Can Can, she also tended bar until 38 weeks pregnant with her beautiful daughter, Ellie. Beth 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.

When time came to move on, she, rather serendipitously, landed at Pasture. She was hired on the word of former co-workers, via text, on their opening night by the owner and front of house manager, Michele Jones. She worked the bar at Pasture for almost 7 years, where she fine tuned her style with Southern flare 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.

She currently serves as President for the Richmond, VA chapter of the United States Bartenders’ Guild and tends bar at L’Opossum in Richmond, Virginia.

View other upcoming cocktail class opportunities (spaces currently available) with Beth Dixon:

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