How They Got Tipsy in the 1800s

Presentation and demonstration on historic cocktails at Boscobel  

How did our early 19th-century ancestors “belly up to the bar”? Find out during a presentation by master distiller, Jason Grizzanti at Boscobel.  Grizzanti, co-owner of the Warwick Valley Winery and Distillery, will discuss a variety of liquors and brandies and demonstrate how to mix popular 1800s libations with them all. One of the most experienced artisan distillers in the New York region, Grizzanti trained at Cornell University, the Seibel Institute in Chicago and Heriot-Watt University in Scotland. Jason has a unique expertise in grain and fruit fermentation and practical distillation, as well as distillery-design.

     How to Get Tipsy in the 1800s takes place on Saturday, June 30, from 5 to 8 p.m. Admission includes the presentation, cocktail samples, cheese, bread and fruit. Please drink responsibly; a designated driver rate is available, and Friends of Boscobel members receive a 10 percent discount. Purchase tickets at the Boscobel website or by phone at 845-265-3638, or stop by during business hours. In the toasting words of Shakespeare, “May you be merry and lack nothing.”


HOW WE REPORT
Trust MarkThe Current is a member of The Trust Project, a consortium of news outlets that has adopted standards to allow readers to more easily assess the credibility of their journalism. Our best practices, including our verification and correction policies, can be accessed here. Have a comment? A news tip? Spot an error? Email editor@highlandscurrent.org.

Comments are closed.