Spirits 101 Is In Session

Amid high-pitched giggles and whispers, John Ginnetti reached for ​“The Devil Himself,” a splash of green chartreuse lapping at the edges of the glass. He smiled, exchanging glances with Paul Tortora and Michael Knipp, who held out the long-necked bottle like an offering. It caught the low light, sending a row of shimmers down the table. 

“This one,” he said to the table, ​“is easy to like.”

Comfortable at the head of the glowing, long bar that looks out onto Crown Street — called ​“ground zero for bartending” by some of his colleagues — Ginnetti was in the middle of one of his bimonthly Spirit Seminars, a new collaboration between 116 Crown and The Wine Thief that teaches a small audience about spirits ranging from juniper and agave to hot buttered rum. As last week wound down, he presented the latest topic, herbs and aperitifs, with Tortora and Diane Pollitz of Worldwide Wines and Knipp of Domaine Select Wine Estates (DWSE). 

For $50, attendees get a history lesson about several spirits that includes four samples, four cocktails that are simple enough to make at home, and some food to balance out the spirits. ​“Pas de Deux” is a blend of Hophead Hop Vodka, Suze Saveur d’Autrefois, pineapple drinking vinegar, and fresh lemon juice. It was served with fries. ​“The Devil Himself” — Amaro Del’Aborista, Whislpig Rye, Green Chartreuse, and fresh lemon juice — was delivered to the table with platters of still-hot chocolate chip cookies.

Attendees sipped …

… sampled …

… asked questions, and took in some serious alcoholic history …

… and, by all accounts, enjoyed themselves profoundly.

“It really deepens your understanding of cocktails, to be able to get a little bit more of the history and the interesting features of the alcohols that make up our cocktail,” said Lisa Sawin, there with her friend Rachel Keleher.

“This is so cool, just to hear how everything is made,” added Sawin’s husband Steve. ​“This is my first [seminar], but it definitely won’t be my last.”

Behind him, Ginnetti and a small cluster of bartenders fanned out around the table, setting the final cocktail on fire. A crushed flower in each glass burst into color, drawing oohs and aahs before it fizzled out, the makings of a final laugh before the crowd dispersed into the night.