That's sort of the idea behind Studio Bricolage's Mixology series hosted by Bradstreet. I sat in on the first class on Saturday and was pleased to see that the class went into depth, yet remained completely accessible. It's not simply about how to flash your shaker, frappé your pisco sour, and impress the party set with the latest tricked-out aromatics. Actually, it's all that, but smarter. Instead of just learning the how of making a rum punch, you'll learn the why, and maybe the what for.

The class was broken into two parts. The session in the back room featured an extensive sampling of spirits along with a breakdown of how the spirits are distilled. Not only did they talk flavor profiles and nuances, but incorporated historical impact and references for each spirit, all in plain barman speak. The second half of the class was spent in front of the bar, where they not only discussed the importance of booze, but the importance of jiggers and strainers and other elemental barware which, for many a home barkeep, may be alien. After explaining why they shake and how they shake their tins, the bartenders let the learners have a go. It was great to see a cocktail crowd so geeked out about learning to float black rum.

This is a series, and this first class may have been a bit more basic than the others, but what impressed me most was the genuine nature of the Bradstreet bartenders who were just as thrilled talking about the sound of ice as they were about circa 1872 Matusalem Rum.

If you want to start from scratch, this first class is being held again this Saturday, Dec. 12. If you think you have a beginning hold on mixology, you may want to check out the next classes, but hurry, space is limited. Register.

Continue with the origin of spirits, (vodka: potato vs. grain vs. fruit; tequila and agave) and dive deeper into the philosophy of ice and garnishes.

History and origin of bitters, unique cordials, and other botanicals.