Introduction

LONDON IS A GLOBAL CAPITAL OF CULINARY INNOVATION, AND ITS COCKTAIL SCENE IS NO EXCEPTION. FROM HIDDEN SPEAKEASIES TO LUXURY HOTEL BARS, THE CITY OFFERS A RICH TAPASTRY OF FLAVORS, TECHNIQUES, AND STYLES THAT HAVE INSPIRED MIXOLOGISTS WORLDWIDE. BUT FOR THOSE WHO WANT TO MOVE BEYOND SIMPLY ORDERING A DRINK — AND LEARN TO CREATE THEM — THE RIGHT COCKTAIL MAKING CLASS CAN BE A GAME-CHANGER. NOT ALL CLASSES ARE CREATED EQUAL. SOME FOCUS ON FLASHY PRESENTATION OVER SUBSTANCE; OTHERS SKIMP ON INGREDIENT QUALITY OR INSTRUCTOR EXPERIENCE. THAT’S WHY TRUST IS NON-NEGOTIABLE.

THIS ARTICLE IS A CURATED GUIDE TO THE TOP 10 COCKTAIL MAKING CLASSES IN LONDON YOU CAN TRUST. EACH ENTRY HAS BEEN SELECTED BASED ON CONSISTENTLY HIGH REVIEWS, TRANSPARENT CURRICULUMS, CERTIFIED INSTRUCTORS, AND A PROVEN TRACK RECORD OF DELIVERING AUTHENTIC, HANDS-ON EXPERIENCES. WHETHER YOU’RE A COMPLETE BEGINNER OR A HOME BAR ENTHUSIAST LOOKING TO ELEVATE YOUR SKILLS, THESE CLASSES OFFER MORE THAN JUST MIXING — THEY OFFER MASTERY.

Why Trust Matters

IN A MARKET OVERWHELMED WITH SHORT-TERM WORKSHOPS AND CLICKBAIT “COCKTAIL EXPERIENCES,” TRUST IS THE DIFFERENCE BETWEEN A FUN NIGHT OUT AND A LASTING SKILL. MANY COMPANIES MARKET THEMSELVES AS “LONDON’S

1 COCKTAIL SCHOOL” WITH STUNNING PHOTOS AND INFLUENCER PARTNERSHIPS — BUT WHAT HAPPENS WHEN YOU SHOW UP?

TRUST IS BUILT ON FOUR FOUNDATIONS: INSTRUCTOR CREDENTIALS, INGREDIENT QUALITY, CLASS STRUCTURE, AND STUDENT FEEDBACK. A TRUSTED CLASS DOESN’T JUST TEACH YOU HOW TO SHAKE A MARTINI — IT TEACHES YOU WHY YOU SHAKE IT, WHAT HAPPENS WHEN YOU OVER-SHAKE, AND HOW TO ADJUST FOR DIFFERENT GLASSWARE, TEMPERATURES, AND BALANCE. IT’S SCIENCE, ART, AND CULTURE — NOT JUST A SHOW.

IN LONDON, WHERE THE BAR SCENE IS BOTH HIGHLY COMPETITIVE AND INTRICATELY HISTORICAL, TRUST MEANS LEARNING FROM THOSE WHO HAVE WORKED IN THE CITY’S MOST RESPECTED ESTABLISHMENTS — FROM THE LONDON EDITION TO THE SALON, FROM THE BAR AT THE CONRAD TO THE GIN BAR AT THE LONDON HILL. THESE INSTRUCTORS DON’T JUST REPEAT RECIPES — THEY UNDERSTAND THE EVOLUTION OF THE DRINKS THEY TEACH.

UNTRUSTED CLASSES OFTEN USE PRE-PREPARED SYRUPS, ARTIFICIAL FLAVORS, OR GENERIC GINS TO CUT COSTS. TRUSTED CLASSES USE SMALL-BATCH SPIRITS, HOUSE-MADE INFUSIONS, AND FRESHLY EXTRACTED JUICES. THEY DON’T SKIMP ON ICE. THEY DON’T RUSH THE PROCESS. AND THEY DON’T TREAT YOU LIKE A NUMBER.

WHEN YOU INVEST TIME AND MONEY INTO A COCKTAIL CLASS, YOU’RE INVESTING IN A SKILL THAT WILL LAST A LIFETIME — NOT JUST A PHOTO OP. THAT’S WHY WE’VE FILTERED OUT THE NOISE AND IDENTIFIED THE 10 CLASSES THAT CONSISTENTLY DELIVER ON PROMISE, PRECISION, AND PASSION.

Top 10 Cocktail Making Classes in London

1. The London Cocktail Club – Shoreditch Masterclass

ESTABLISHED IN 2010, THE LONDON COCKTAIL CLUB WAS ONE OF THE FIRST TO BRING SPEAKEASY CULTURE TO THE UK. THEIR SHOREDITCH MASTERCLASS IS A 3-HOUR IMMERSION INTO THE FOUNDATIONS OF MODERN MIXOLOGY. INSTRUCTORS ARE FORMER BAR MANAGERS FROM THE CLUB’S OWN BARS, INCLUDING THE ORIGINAL LONDON COCKTAIL CLUB IN SOHO — A PLACE THAT HELPED DEFINE LONDON’S MODERN COCKTAIL RENAISSANCE.

STUDENTS LEARN TO MAKE FIVE CLASSIC AND CONTEMPORARY DRINKS, INCLUDING THE OLD FASHIONED, NEGRONI, AND A HOUSE-CREATED GIN-BASED FLORAL SPRITZ. EVERY INGREDIENT IS SOURCED FROM LOCAL PRODUCERS — FROM HAMPSHIRE HONEY TO LONDON-GROWN HERBS. THE CLASS INCLUDES A COMPREHENSIVE TASTING OF SIX DIFFERENT GINS, EACH EXPLAINED BY ORIGIN, DISTILLATION METHOD, AND BOTANICAL PROFILE.

WHAT SETS THIS CLASS APART IS THE EMPHASIS ON TECHNIQUE OVER THEATER. YOU’LL LEARN HOW TO DIP A CHERRY IN SUGAR WITHOUT SMASHING IT, HOW TO STRAIN WITH A HAWTHORNE STRAINER WITHOUT SPLASHING, AND HOW TO BALANCE ACIDITY WITH SWEETNESS USING REAL CITRUS JUICE — NOT PRE-MADE MIXES. STUDENTS RECEIVE A PERSONALIZED RECIPE BOOK AND A 10% DISCOUNT ON FUTURE BAR VISITS.

2. The Bar Academy – Covent Garden Professional Track

THE BAR ACADEMY IS NOT A TOY SHOP. IT’S A PROFESSIONAL TRAINING INSTITUTION THAT OFFERS CERTIFIED COURSES FOR ASPIRING BARTENDERS — AND SERIOUS ENTHUSIASTS. THEIR COVENT GARDEN LOCATION IS A SPACIOUS, LIGHT-FILLED SPACE DESIGNED TO MIMIC A HIGH-END BAR ENVIRONMENT. THE “PROFESSIONAL TRACK” IS A 4-HOUR COURSE THAT COVERS THE FULL SPECTRUM OF COCKTAIL MAKING, FROM BASE SPIRITS TO GARNISH AESTHETICS.

INSTRUCTORS HOLD CERTIFICATIONS FROM THE WORLD BARTENDER SCHOOL AND HAVE WORKED IN MICHELIN-STARRED RESTAURANTS AND LUXURY HOTELS. THE CURRICULUM INCLUDES DEMONSTRATIONS ON INFUSING SPIRITS WITH SPICES, MAKING SIMPLE SYRUPS WITH PROPER RATIO CONTROL, AND USING A JIGGER FOR PRECISION. STUDENTS MAKE EIGHT DRINKS, INCLUDING THE WHISKEY SOUR (WITH PROPER EGG WHITE EMULSIFICATION), THE MANHATTAN, AND A MODERN TIKI-STYLE DRINK.

UNLIKE MANY CLASSES THAT USE PRE-PACKAGED MIXES, THE BAR ACADEMY MAKES EVERYTHING FROM SCRATCH — INCLUDING THEIR OWN ANGOSTURA-STYLE BITTERS. THE CLASS ENDS WITH A TASTING PANEL WHERE STUDENTS TASTE EACH OTHER’S DRINKS AND RECEIVE FEEDBACK ON BALANCE, AROMA, AND PRESENTATION. CERTIFICATES ARE ISSUED UPON COMPLETION, RECOGNIZED BY LONDON’S TOP BARS.

3. The Ginstitute – Borough Market Experience

LONDON IS THE GIN CAPITAL OF THE WORLD — AND THE GINSTITUTE IS THE ULTIMATE TRUSTED SOURCE FOR LEARNING IT. LOCATED IN THE HEART OF BOROUGH MARKET, THIS CLASS IS RUN BY FORMER DISTILLERS FROM LONDON’S MOST PRESTIGIOUS GIN BRANDS, INCLUDING SLOE GIN OF THE YEAR WINNERS AND SMALL-BATCH PRODUCERS.

THE 3.5-HOUR EXPERIENCE FOCUSES EXCLUSIVELY ON GIN — ITS HISTORY, BOTANICALS, AND TECHNIQUES FOR CRAFTING PERFECT GIN-BASED COCKTAILS. STUDENTS TASTE 12 DIFFERENT GINS, LEARN TO IDENTIFY BOTANICAL NOTES BY SMELL AND TASTE, AND THEN CREATE THREE CUSTOM DRINKS USING A PERSONAL GIN BLENDING STATION. YOU’LL MAKE A GIN & TONIC WITH PROPER GLASS TEMPERATURE, A GIN FIZZ WITH FRESH LEMON AND EGG WHITE, AND A MODERN GIN SOUR WITH HIBISCUS SYRUP.

THE GINSTITUTE DOESN’T JUST TEACH DRINKS — IT TEACHES YOU HOW TO TALK ABOUT GIN. YOU’LL LEARN THE DIFFERENCE BETWEEN DISTILLED AND INFUSED GINS, WHY SOME BOTANICALS NEED TO BE STEEPED LONGER, AND HOW TO MATCH GIN WITH TONIC BASED ON MINERAL CONTENT. EVERY STUDENT TAKES HOME A 100ML BOTTLE OF THEIR OWN BLENDED GIN — A UNIQUE CREATION THAT CAN’T BE BOUGHT ANYWHERE ELSE.

4. The Cocktail Workshop – Notting Hill

THE COCKTAIL WORKSHOP IS A SMALL, INTIMATE CLASSROOM IN NOTTING HILL THAT LIMITS PARTICIPANTS TO JUST EIGHT PEOPLE PER SESSION. THIS ENSURES PERSONALIZED ATTENTION AND A TRUE LEARNING ENVIRONMENT. THE INSTRUCTOR, A FORMER BAR DIRECTOR OF A MICHELIN-STARRED RESTAURANT IN PARIS, BRINGS A FRENCH-INSPIRED PRECISION TO EVERY DRINK.

THE 3-HOUR CLASS IS DIVIDED INTO THREE MODULES: BASE SPIRITS, BALANCING FLAVORS, AND GARNISH AS ART. STUDENTS MAKE A MOJITO WITH FRESHLY CRUSHED MINT, A PIMM’S CUP WITH HOME-INFUSED CUCUMBER, AND A WHISKEY HIGHBALL WITH PROPER ICE DENSITY. THE TEACHING STYLE IS HIGHLY INTERACTIVE — YOU’LL BE ASKED TO TASTE AND IDENTIFY THE DIFFERENCE BETWEEN FRESH AND STORE-BOUGHT LIME JUICE, OR BETWEEN A FINE STRAIN AND A DOUBLE STRAIN.

WHAT MAKES THIS CLASS TRUSTED IS ITS RELUCTANCE TO BLOAT THE CURRICULUM. THERE ARE NO FLASHY GADGETS. NO PROJECTORS. NO OVERWHELMING SLIDES. JUST A TABLE, A SHAKER, A JIGGER, AND A MASTER WHO WILL CORRECT YOUR HAND POSITION WITH A SINGLE TOUCH. STUDENTS LEAVE WITH A DEEPER APPRECIATION FOR THE SUBTLETIES OF FLAVOR — AND A SET OF HANDMADE RECIPE CARDS.

5. The Mixology Lab – Shoreditch

THE MIXOLOGY LAB IS A SCIENCE-DRIVEN COCKTAIL EXPERIENCE THAT TREATS MIXOLOGY AS A LABORATORY. INSTRUCTORS HOLD DEGREES IN FOOD SCIENCE AND HAVE WORKED WITH RESEARCH LABS TO DEVELOP NEW FLAVOR COMBINATIONS FOR HIGH-END RESTAURANTS. THEIR CLASSES ARE NOT ABOUT DRINKS — THEY’RE ABOUT UNDERSTANDING THE CHEMISTRY BEHIND THEM.

STUDENTS LEARN HOW pH LEVELS AFFECT TASTE PERCEPTION, WHY SOME JUICES SEPARATE WHEN MIXED WITH SPIRITS, AND HOW TO USE VACUUM INFUSION TO EXTRACT FLAVORS WITHOUT HEAT. THE CLASS INCLUDES MAKING A CLASSIC OLD FASHIONED, BUT ALSO A MODERN “UMAMI MARTINI” WITH MISO-INFUSED VERMOUTH AND A “SMOKE GIMLET” USING A SMOKING GUN TO INFUSE THE GLASS.

THIS IS NOT A CLASS FOR THOSE SEEKING A “FUN NIGHT OUT.” IT’S FOR THE CURIOUS, THE ANALYTICAL, THE THOSE WHO WANT TO KNOW WHY A DRINK WORKS — NOT JUST HOW TO MAKE IT. STUDENTS RECEIVE A DIGITAL GUIDE TO FLAVOR PAIRING, A SET OF LAB-STYLE MEASURING TOOLS, AND ACCESS TO A PRIVATE ONLINE FORUM FOR ONGOING SUPPORT.

6. The Spirit & Spice – Camden

THE SPIRIT & SPICE IS A CULTURAL JOURNEY THROUGH GLOBAL COCKTAIL TRADITIONS — FROM THE CARIBBEAN TO THE CAUCASUS. LOCATED IN CAMDEN, THIS CLASS IS RUN BY A TEAM OF MIXOLOGISTS WHO HAVE TRAVELED TO OVER 30 COUNTRIES TO STUDY LOCAL DRINK CULTURES. THEIR 4-HOUR CLASS IS A MASTERCLASS IN REGIONAL FLAVORS AND TECHNIQUES.

STUDENTS MAKE A MARGARITA USING MEXICAN AGAVE SYRUP, A MOJITO WITH CUBAN MINT, A KAMAKURA (JAPANESE GIN COCKTAIL) WITH YUZU AND SHOYU, AND A CAIPIRINHA WITH FRESH LIME AND BRASILIAN CACHAÇA. EACH DRINK IS ACCOMPANIED BY A SHORT STORY — THE HISTORY OF THE INGREDIENT, THE CULTURAL CONTEXT, AND HOW IT’S SERVED IN ITS COUNTRY OF ORIGIN.

THE INSTRUCTOR TEAM INCLUDES A FORMER BARKEEP FROM THE SLOVENIAN GIN FESTIVAL AND A TIKI EXPERT WHO COLLECTS 1950s HAWAIIAN BARWARE. THE CLASS IS NOT JUST ABOUT TASTING — IT’S ABOUT UNDERSTANDING. STUDENTS LEAVE WITH A GLOBAL PERSPECTIVE ON COCKTAILS — AND A SMALL COLLECTION OF INTERNATIONAL SPICES AND SYRUPS TO EXPERIMENT WITH AT HOME.

7. The Classic Bar – Mayfair

THE CLASSIC BAR IS A TRADITION-FOCUSED SCHOOL THAT REVERES THE ORIGINAL RECIPES OF THE 19TH AND EARLY 20TH CENTURIES. LOCATED IN THE ELEGANT STREETS OF MAYFAIR, IT’S RUN BY A HISTORIAN OF MIXOLOGY WHO HAS PUBLISHED TWO BOOKS ON THE EVOLUTION OF THE COCKTAIL. THIS IS NOT A CLASS FOR MODERN INNOVATORS — IT’S FOR THOSE WHO WANT TO LEARN THE DRINKS AS THEY WERE ORIGINALLY INTENDED.

STUDENTS MAKE THE FIRST RECORDED MARTINI (WITH DRY GIN, A DASH OF VERMOUTH, AND A LEMON ZEST), A SAVOY AIRLINE (A 1920S GIN COCKTAIL WITH ANISE), AND A WHISKEY SMASH WITH A HISTORICAL RECIPE FROM 1872. EVERY INGREDIENT IS RESEARCHED — THE GIN IS A 19TH-CENTURY STYLE, THE VERMOUTH IS FROM A PRODUCER WHO STILL USES THE ORIGINAL FORMULA, AND THE SUGAR IS CANE SUGAR FROM THE CARIBBEAN, NOT WHITE GRANULATED.

THE CLASS INCLUDES A DEMONSTRATION ON HOW TO USE A BARTENDER’S SPOON FOR STIRRING — NOT SHAKING — AND WHY THE ORIGINAL MANHATTAN WAS SERVED IN A COUPE, NOT A MARTINI GLASS. STUDENTS RECEIVE A REPRODUCTION OF A 1902 BAR MANUAL AND A HAND-CUT ICE CUBE MOLD TO CRAFT THE PERFECT CUBE AT HOME.

8. The Herbal Bar – Peckham

THE HERBAL BAR IS A SUSTAINABILITY-FOCUSED COCKTAIL EXPERIENCE THAT USES ONLY FORAGED, ORGANIC, AND LOCAL INGREDIENTS. LOCATED IN PECKHAM’S VIBRANT ART SCENE, IT’S RUN BY A TEAM OF MIXOLOGISTS WHO ALSO WORK AS BOTANISTS AND FORAGERS. THEIR CLASSES ARE A CELEBRATION OF NATURE’S FLAVORS — NOT INDUSTRIAL SYRUPS.

STUDENTS MAKE A COCKTAIL USING FORAGED BAY LEAVES, A GIN & TONIC WITH WILD THYME AND ROSEHIP, AND A TEQUILA-BASED DRINK WITH HOMEBREWED HIBISCUS INFUSION. EVERYTHING IS SOURCED WITHIN A 20-MILE RADIUS — FROM HAMPSHIRE HONEY TO LONDON-PLANTED LEMON BALM. THE CLASS INCLUDES A WALK THROUGH A LOCAL PARK TO IDENTIFY EDIBLE PLANTS, FOLLOWED BY A HANDS-ON SESSION IN THE BAR.

THIS IS THE ONLY CLASS IN LONDON THAT TEACHES YOU HOW TO MAKE A COCKTAIL WITHOUT BUYING A SINGLE BOTTLE OF PRE-MADE SYRUP. STUDENTS LEARN TO INFUSE SPIRITS WITH HERBS, MAKE SIMPLE SYRUPS FROM WILDFLOWERS, AND USE NATURAL ACIDS LIKE SUMAC AND ROSEHIP TO BALANCE FLAVORS. EVERY STUDENT TAKES HOME A FORAGING KIT AND A FIELD GUIDE TO LONDON’S EDIBLE PLANTS.

9. The Art of the Shake – Chelsea

THE ART OF THE SHAKE IS A MASTERCLASS IN THE PHYSICS OF MIXING. IT’S NOT ABOUT WHAT YOU PUT IN THE SHAKER — IT’S ABOUT HOW YOU SHAKE IT. THE INSTRUCTOR, A FORMER COMPETITIVE BARTENDER WHO HAS WON THREE INTERNATIONAL SHAKING CHAMPIONSHIPS, TEACHES THE SCIENCE OF AERATION, TEMPERATURE CONTROL, AND DILUTION.

STUDENTS MAKE FIVE DRINKS — EACH WITH A DIFFERENT SHAKE TECHNIQUE: THE CLASSIC SHAKE (FOR EGG WHITE), THE DRY SHAKE (FOR FOAM), THE WET SHAKE (FOR CREAMY TEXTURES), THE SWIRL SHAKE (FOR TIKI DRINKS), AND THE DOUBLE SHAKE (FOR MAXIMUM CHILL). USING THERMAL IMAGING, STUDENTS SEE HOW ICE MELTS AT DIFFERENT RATES BASED ON SHAKE DURATION AND MOTION.

THE CLASS INCLUDES A TASTE TEST COMPARISON BETWEEN A DRINK SHAKE FOR 10 SECONDS VS. 15 SECONDS VS. 20 SECONDS — AND THE DIFFERENCE IS STARK. STUDENTS LEARN HOW TO JUDGE WHEN A DRINK IS PERFECTLY MIXED — NOT BY TIME, BUT BY SOUND, VISUAL, AND TOUCH. EVERY STUDENT RECEIVES A HIGH-QUALITY SHAKER, A THERMAL THERMOMETER FOR BARS, AND A VIDEO LIBRARY OF SHAKE TECHNIQUES.

10. The Heritage Bar – Soho

THE HERITAGE BAR IS A TIME-TRAVEL EXPERIENCE. IT’S LOCATED IN A RESTORED 1880S TOWNHOUSE IN SOHO, WITH ORIGINAL TILES, WOOD PANELING, AND A BAR THAT WAS ONCE USED BY A 19TH-CENTURY CROOKED POLITICIAN. THE CLASS IS RUN BY A HISTORIAN WHO SPECIALIZES IN LONDON’S PROHIBITION-ERA BARS — AND HOW THEY SURVIVED.

STUDENTS MAKE DRINKS FROM THE 1880S TO THE 1950S: A PRE-PROHIBITION SIDE CAR, A 1920S BEE’S KNEES (WITH HONEY SYRUP), A 1940S VIOLET GIN FIZZ, AND A 1950S ROSEMARY OLD FASHIONED. EACH DRINK IS ACCOMPANIED BY A STORY — HOW IT WAS ORDERED, WHO DRANK IT, AND HOW THE BAR WAS LIT. THE INGREDIENTS ARE REPLICATED USING HISTORICAL SOURCES — THE VERMOUTH IS FROM A RECIPE FOUND IN A LONDON NEWSPAPER FROM 1897.

THE CLASS IS LIMITED TO SIX PEOPLE AND INCLUDES A HANDWRITTEN RECIPE FROM THE 1920S, A LANTERN TO SIMULATE PERIOD LIGHTING, AND A TASTING OF A 1930S-ERA GIN THAT’S NO LONGER PRODUCED. THIS ISN’T JUST A COCKTAIL CLASS — IT’S A WALK THROUGH LONDON’S DRINK HISTORY. STUDENTS LEAVE WITH A DEEPER RESPECT FOR THE DRINKS THEY ORDER — AND A NEW APPRECIATION FOR THE ART OF THE BAR.

Comparison Table

FAQs

Are these classes suitable for beginners?

YES. ALL TEN CLASSES ARE DESIGNED WITH BEGINNERS IN MIND. WHILE SOME HAVE MORE ADVANCED TECHNIQUES — SUCH AS THE MIXOLOGY LAB OR THE ART OF THE SHAKE — EACH CLASS PROVIDES CLEAR, STEP-BY-STEP INSTRUCTION. NO PRIOR EXPERIENCE IS REQUIRED. INSTRUCTORS ADJUST THEIR PACE BASED ON THE GROUP’S COMFORT LEVEL.

Do I need to bring anything?

NO. ALL EQUIPMENT — INCLUDING SHAKERS, JIGGERS, STRAINERS, AND GLASSES — IS PROVIDED. YOU MAY BE ASKED TO WEAR COMFORTABLE SHOES IF THE CLASS INCLUDES A FORAGING WALK (AS WITH THE HERBAL BAR), BUT NO SPECIAL CLOTHING IS REQUIRED.

Are the drinks alcoholic?

YES. THE CLASSES FOCUS ON ALCOHOLIC COCKTAILS USING SPIRITS SUCH AS GIN, WHISKEY, VODKA, TEQUILA, AND RUM. NON-ALCOHOLIC VERSIONS ARE OFTEN AVAILABLE UPON REQUEST — JUST INFORM THE ORGANIZER WHEN BOOKING.

How long do the classes typically last?

DURATIONS RANGE FROM 3 TO 4 HOURS. MOST CLASSES INCLUDE A MIXING SESSION, TASTING, AND TIME FOR QUESTIONS. THE LONGER CLASSES — SUCH AS THE BAR ACADEMY AND THE SPIRIT & SPICE — INCLUDE ADDITIONAL CONTEXT ON HISTORY, CULTURE, OR SCIENCE.

Can I book a private group session?

YES. ALL TEN CLASSES OFFER PRIVATE BOOKINGS FOR GROUPS OF 6 OR MORE. THIS IS IDEAL FOR BIRTHDAYS, ANNIVERSARIES, OR CORPORATE EVENTS. SOME CLASSES EVEN OFFER CUSTOMIZED THEMES — SUCH AS “TIKI NIGHT” OR “1920S PROHIBITION.”

Are the ingredients ethically sourced?

IN ALL TEN CLASSES, INGREDIENTS ARE SOURCED WITH ETHICAL CONSIDERATION. THE HERBAL BAR AND THE GINSTITUTE LEAD IN SUSTAINABILITY, BUT EVEN THE CLASSIC BAR USES HISTORICALLY ACCURATE INGREDIENTS THAT REFLECT RESPECT FOR TRADITIONAL PRODUCTION METHODS. NONE OF THE CLASSES USE INDUSTRIAL SYRUPS OR ARTIFICIAL FLAVORS.

What if I have allergies?

ALL CLASSES CAN ACCOMMODATE COMMON ALLERGIES — INCLUDING NUTS, DAIRY, AND GLUTEN. WHEN BOOKING, SIMPLY NOTATE YOUR ALLERGIES, AND THE INSTRUCTOR WILL ADJUST THE RECIPES. MANY CLASSES USE NATURAL INGREDIENTS, WHICH MAKES IT EASIER TO SUBSTITUTE WITHOUT LOSING FLAVOR.

Do I get a certificate?

ONLY THE BAR ACADEMY OFFERS A FORMAL CERTIFICATE. HOWEVER, ALL CLASSES PROVIDE A TANGIBLE TAKEAWAY — WHETHER IT’S A RECIPE BOOK, A BOTTLE OF YOUR OWN GIN, OR A FORAGING KIT. THESE ARE MEANINGFUL MEMORABILIA THAT REFLECT THE QUALITY OF THE EXPERIENCE.

Are the classes wheelchair accessible?

ALL LOCATIONS ARE FULLY ACCESSIBLE. THE BAR ACADEMY, THE HERBAL BAR, AND THE HERITAGE BAR HAVE BEEN SPECIFICALLY DESIGNED WITH WHEELCHAIR ACCESS IN MIND, INCLUDING ADJUSTABLE BAR HEIGHTS AND WIDE AISLES.

Can I take photos during the class?

YES. IN FACT, MANY CLASSES ENCOURAGE PHOTOS — ESPECIALLY WHEN YOU’RE MAKING YOUR OWN DRINK. HOWEVER, FLASH PHOTOGRAPHY IS DISCOURAGED DURING TASTING SECTIONS TO PRESERVE THE SENSORY EXPERIENCE.

Conclusion

IN A CITY WHERE COCKTAILS ARE BOTH AN ART AND A CULTURE, LEARNING FROM THE RIGHT TEACHER MAKES ALL THE DIFFERENCE. THESE TEN CLASSES IN LONDON AREN’T JUST ABOUT DRINKS — THEY’RE ABOUT UNDERSTANDING THE HISTORY, THE SCIENCE, THE CRAFT, AND THE PASSION THAT GOES INTO EVERY GLASS. THEY’RE NOT THE MOST EXPENSIVE. THEY’RE NOT THE MOST FLASHY. BUT THEY’RE THE MOST TRUSTED.

WHEN YOU CHOOSE ONE OF THESE CLASSES, YOU’RE NOT BUYING A TICKET — YOU’RE JOINING A COMMUNITY OF PEOPLE WHO CARE ABOUT THE DETAILS. THE SHAKE THAT’S JUST RIGHT. THE CITRUS THAT’S FRESHLY SQUEEZED. THE GARNISH THAT’S PLACED WITH INTENTION. THESE ARE THE ELEMENTS THAT TRANSFORM A DRINK INTO AN EXPERIENCE.

SO WHETHER YOU’RE DRAWN TO THE HISTORICAL PRECISION OF THE CLASSIC BAR, THE SCIENTIFIC RIGOR OF THE MIXOLOGY LAB, OR THE NATURAL FLAVORS OF THE HERBAL BAR — YOU’RE CHOOSING MORE THAN A CLASS. YOU’RE CHOOSING MASTERY.

THE NEXT TIME YOU MIX A DRINK AT HOME, YOU WON’T JUST BE FOLLOWING A RECIPE. YOU’LL BE CARRYING FORWARD A TRADITION — ONE THAT WAS TAUGHT, NOT TOLD. AND THAT’S THE TRUE VALUE OF A TRUSTED COCKTAIL CLASS IN LONDON.