While bitterness and cocktails rarely mix well, bitters and alcohol go together like cheese and crackers. They are also the perfect answer to the most wretched of nightclub concoctions: the overly sweet girly drink. For those unfamiliar with the concoction, bitters are an alcoholic aperitif infused with herbs (fruit rinds, roots, and spices are common). In the past they have also been used for their medicinal qualities: A drop in a glass of water or club soda will settle the digestive system. Bitters get their name, and their typically sharp flavor, from a lack of added sugar. Jägermeister and Compari are modern examples. Bitters are traditionally used in small amounts, and can be found in cocktails like the Rob Roy and the Manhattan. At the latest installment of Mixology, you can learn a little bit about the sugar-free aperitif, which dates back to the 1800s. Guests will be able to sample various modern bitters and cocktail creations, as well as mix their own versions, which they can pick up two weeks later when they're ready for consumption. Visit www.studiobricolage.org or call 612.824.4394 to sign up.
Sat., Feb. 27, 1-3 p.m., 2010