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.
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.
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 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
1 cocktail glass