The art of preparing a cocktail is a true craft, and it’s one that has been seeing an enormous resurgence in popularity. With all the fuss, many enthusiasts yearn to create their own hip cocktails right at home. But where to start? Why not start with the best?
Enter Sovana Bistro and their “Art of the Cocktail” events. Led by chief mixologist Beau Fournier and sommelier Adam Junkins, this memorable event imparts mixological knowledge in a delightfully cozy atmosphere. Whether you were looking to hone your skills behind the bar, or just want to learn more about cocktails while enjoying amazing food and drink, this event is perfect.
As I entered the restaurant, I was ushered to a covered patio. Immediately I was struck by the ambiance: candles and wooden tables created a rustic glow, while outdoor heaters provided welcome warmth. I settled into the charming farmhouse-chic surroundings, and began to sip on the introductory champagne and nosh on the house made bar snacks that were neatly laid out across the tables.
Conversation flowed as the staff quietly set out plates of charcuterie for each guest. After getting to know my neighbors and whetting my appetite, it was time for class and talented mixologist Beau Fournier took the stage.
Pairing One: Beachcomber and scallop ceviche
The first cocktail of the night was the Beachcomber, a true “tiki” cocktail created in the 1940s. Beau gave us the run-down on the cocktail’s history followed by detailed instructions on how to make it. Shortly after, the staff brought out a Beachcomber for everyone in attendance. This cocktail’s mix of fruit juices, spirits, and aromatics created a uniquely complex drink that was decidedly tropical. Notes of tropical fruit met the maltiness of rum and the spicy high notes of tequila. Not far behind was a plate of tasty scallop ceviche. Complemented by a tropical fruit relish and pickled chilis, the ceviche absolutely sung with the chosen cocktail.
Pairing Two: Sazerac and jambalaya
The second pairing was just as carefully thought out, and served as a great follow up with its assertive and bold flavors. First we learned about the classic Sazerac cocktail, a whiskey-forward drink originating in New Orleans as far back as the mid 1800s. This libation intermingles the depth and spiciness of rye whiskey with the sweetness and anise-like flavor of absinthe, while gaining complexity from the addition of bitters and lemon peel.
A cocktail like this beckons the addition of a classic creole or Cajun dish, and Sovana’s kitchen did not disappoint. The jambalaya served was generously seasoned, with flecks of chorizo adding flavor and textural contrast, while turkey cracklins served as an indulgent garnish. This powerhouse pairing was full-flavored and thoughtfully composed.
The food, drinks, and knowledge shared were all fabulous, but the the jovial atmosphere and sense of community stood out far more than expected. This cozy event allowed folks to enjoy great food and cocktails in the company of friends, while learning about the craft of mixology. It’s a truly special thing to bring together a group of strangers in an intimate setting and create a great time for all. However, it is no surprise to see this level of excellence coming from Sovana.
If you’ve never been to one of Sovana’s events, they are a must; and if you’ve never been to Sovana Bistro, you owe it to yourself to stop in. Keep an eye on their Facebook page for info on upcoming events!
Find Sovana Bistro at 696 Unionville Road in Kennett Square; phone: (610) 444-5600.
Photography credited to Sarah Hammons.
