Join Lifetime Learning for cocktail hour!
Micah LeMon (Grad Arts & Sciences ‘05), bar manager at the James Beard Award-nominated restaurant, The Alley Light, in Charlottesville, VA, will continue to enlighten cocktail aficionados while many bars remain closed around the country. In his previous Lifetime Learning talk, Micah laid the foundation for making a balanced cocktail at home, glancing theory and technique and introducing two basic cocktails. In this hour-long program, Micah will share two new recipes and further equip us to build and make the most out of our home bar.
If you would like to follow along and build your own cocktails, Lifetime Learning will provide an ingredients list to those who register for this event.
Micah LeMon’s book, The Imbible: A Cocktail Guide for Beginning and Home Bartenders, was published by the University of Virginia Press and is available to purchase here.
Suzanne Morse Moomaw, director of the University of Virginia Press, will join the event, provide background on the Press, and introduce Micah.
Micah LeMon (Grad Arts & Sciences ’05)
Bar Manager, The Alley Light
Micah LeMon is the bar manager at the James Beard Award-nominated The Alley Light (Charlottesville, VA). He writes a column on craft cocktails for C-Ville Weekly and is the author of The Imbible: A Cocktail Guide for Beginning and Home Bartenders, his handbook on the theory and practice of making a great cocktail.
Suzanne Morse Moomaw
Director, University of Virginia Press
Suzanne Morse Moomaw was named director of the University of Virginia Press in January 2020. Moomaw is an associate professor of urban and environmental planning in UVA’s School of Architecture and director of the Community Design Research Center. She has served on the Press’s board of directors since 2015, the last two years as chair.
- Prep to do BEFORE the Happy Hour
If you would like to follow along and build your own cocktails during the event, see the following suggested ingredients and equipment list.
Prep to do BEFORE the Happy Hour:
Juice lemons. On the day of the happy hour, juice a lemon or two using the handheld citrus press to yield ~1 oz lemon juice.
Make simple syrup. At least a couple of hours before the happy hour, heat a couple of cups of water in a kettle or saucepan. Bring to a boil and remove from heat. Add 1 cup of heated water to 1 cup of sugar. Stir to dissolve. Allow to cool before using.
Separate 1 egg. On the day of the happy hour, wash your hands! Then crack an egg gently and place it into the palm of your hand. Allow the white to fall between your fingers into a clean container, separating the yolk from the white. Reserve the egg white for making the whiskey sour cocktail. 1 egg should yield ~1 oz egg white.
1 x 750ml bottle Bourbon
1 x 750ml bottle London Dry Gin, like Tanqueray, Bombay, etc.
1 x 750ml bottle of quality sweet vermouth, like Cocchi vermouth di Torino, Carpano Antica, or Punt e Mes
1 x 750ml bottle of Campari
1 x small bottle of Angostura bitters
1 x cocktail shaker with a lid or a mixing glass for a lid
1 x cocktail strainer (a “Hawthorne” strainer)
1 x tea strainer
1 x veggie peeler or sharp paring knife
1 x handheld citrus press (or you could squeeze the limes by hand in a pinch)
1 x bar spoon
1 x measuring cup (I like the oxo brand 2 oz measuring cup) or set of jiggers
2 cocktail glasses
- Age Requirements
All UVA alumni, parents, and friends 21 and older are invited.