virginia.edu
Pavilion V on the UVA Lawn

Crafting Holiday Cocktails with Micah LeMon: Nogs and Toddies

Date & Time

December 2, 2020 @ 7:00 - 8:15 PM EST

Location

Online

Register Now (Sold Out)

Overview

Join Lifetime Learning for cocktail hour and kick off the holiday season with good cheer!

Micah LeMon (Grad Arts & Sciences ‘05), bar manager at the James Beard Award-nominated restaurant, The Alley Light, in Charlottesville, VA, will discuss the rich American tradition of eggnog and demonstrate how to make nogs and toddies at home. These spiced beverages have crossed the globe and become a part of the traditional holiday season.

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. Use code 10FALL30 for a 30% discount until 12/31/20.

Suzanne Morse Moomaw, director of the University of Virginia Press, will join the event, provide background on the Press, and introduce Micah.


If you would like to follow along and build your own cocktails during the event, see the ingredients and equipment list tab.

Speaker(s)

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.

Ingredients and Equipment List

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 hand-held citrus press to yield ~1 oz lemon juice.

 Make simple syrup. At least a couple of hours before the happy hour, heat a couple 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. 

 Ingredient List:

1 x 750ml bottle Bourbon (2 ounces required so you could buy two airplane bottles instead)
1 x 750ml bottle Cognac or Calvados (2 ounces needed so you could buy two airplane bottles instead)
1 x egg
heavy cream (a few ounces required – you could buy a half-pint)
1 lemon
1 orange
1 egg
cinnamon stick
nutmeg
whole cloves
honey
simple syrup
lemon juice

Equipment List:

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 hand held citrus press (or you could squeeze the limes by hand in a pinch)
1 x measuring cup (I like the oxo brand 2 oz measuring cup) or set of jiggers
ice
1 cocktail glass

Registration

Registration is free and open to all.

After you register, you will receive a confirmation email with your link to the Zoom webinar. Please check your spam folder for emails from Eventbrite. We will also send a reminder email two days before and two hours before the event.

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