A.B.C Beverage Tastings

September 7, 2017
5:00 pm - 10:00 pm

A.B.C Beverage Tastings

Atlas Oyster House is proud to present our next installment of Atlas Beverage Classes (A.B.C.). This semester we will be focusing on handcrafted beers as well as two spirit brands. In addition to the beverage tasting, we will also be featuring small plates, paired with each featured beverage, as prepared by Fish House Chef de Cuisine Jason Hughes and Pastry Chef David Williams.

A.B.C. will be held outside, on the Deck Bar, on the first Thursday of the month (August through December) and will feature a presenter along with Great Southern Bar Mixologist, Shaun Dixon, discussing the highlighted beverages. Classes will consist of four tastings of beverages with four mini appetizers to complement each tasting. Classes will cover the basics as well as specific information regarding the history of the brewery/distillery and their beers or spirits.

There are two classes every month, each an hour and a half long. The first class begins promptly at 5:00 p.m. with the second class beginning at 7:00 p.m. Class cost is $20 per person (plus tax and gratuity), per class, which gets each participant one tasting of each of the featured beverages. In addition, throughout the class, participants should be prepared for “pop quizzes,” where we will be giving away T-shirts, beer glassware, gift certificates and more. Seating is limited and reservations are required, so be sure to make yours by emailing or calling 850-217-2347. The featured themes for each class are as follows:

September 7: Harry’s New York Bar, Paris; Then and Now

During the 1920s, Scottish barman Harry MacElhone would transform an expatriate hotspot into a legendary Parisian landmark that still exists today. Harry’s became a bastion for artistic and literary minds the world over, and MacElhone found fame creating many of the libations that would define the Golden Age of the Cocktail. Fish House’s Shaun Dixon will be teaching unique variations on these classic drinks, and you’ll get to name them!

  • Bloody Mary paired with a Croque Monsieur palmiers, dijon mustard
  • Sidecar paired with Oysters Bienville with Gulf shrimp, mushrooms, pimento and Parmesan
  • Boulevardier paired with house-ground hamburger slider served on a brioche bun with baked Brie, bacon jam and a side of truffle fries
  • White Lady paired with a pecan blondie with house-made marshmallow fluff