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Spring 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 spring shrubs. Using cold and hot methods, Beth demonstrates how to create strawberry-rhubarb and blueberry-ginger shrubs which she’ll then utilize in use to pair with spirits for some exciting seasonal cocktails. 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.

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.  


Our Garden continues to follow CDC recommendations and state guidelines for preventing the spread of COVID-19. Properly worn masks are strongly encouraged for indoor class participants regardless of vaccination status. 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.

All programs are subject to change.

Register Member $56

Register Non-Member $67

Thursday, June 2, 2022
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.