ELEMENTAL MIXOLOGY COURSES IN LOS ANGELES (about 10 surface-street minutes west of downtown)
[Updated Monday, February 24th, 2012]
  (actual drinks made during the EM-MDC course) If you want to memorize mixologically-unsound recipes and learn to pour colored water with great speed, you should go to a bartending school. Unfortunately, many bar managers turn away bartending school graduates without even interviewing them.
A great cook should be intimate enough with food that their skill does not rest upon the memorization of recipes, or simply how fast they move in the kitchen. The same should be true of a mixologist. One should learn what to do, and why, before trying to do it quickly.
If you hope to become a mixologist (I'm not afraid of using the word), instead of just a barkeep or another home mixer with bottles and not much of an idea of what to do with them, you must put aside the assumption that mixology is the memorization the recipe and bar-lore associated with any given drink. That approach is both more complicated and too superficial for the task at hand. These courses offer a view of mixology based on the instructor's formal culinary training and experience - as well as general hospitality industry experience (front of house, back of house and bartending) since 1986. These courses allow the professional and layperson alike to attain an understanding of liquor and mixology that most professionals never attain.
Space is limited. Please reserve your course as soon as possible.
Click the links below for details on each course.
It is required that anyone taking the course be prepared to show documentation that they are at least 21 years of age.
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($350.00 for 6 four-hour sessions, all ingredients, and the 700+ page book)
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($350.00 for 6 four-hour sessions and all types of liquor)
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($120.00 for 2 four-hour sessions)
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($75.00 for 1 four-hour session and tasting of more than a dozen rare liquors)
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