Shaking it up: cocktail students at Craig Seaman's class (photo: Marielle Songy)
In The Mix: Making Cocktails With Craig
By Marielle Songy
It was nearly 6:30 on a rainy Tuesday night, and I was on the verge of being late. I had been looking forward to attending one of Craig Seaman's cocktail classes, and between traffic and the weather, I was in a bit of a time crunch. When I arrived at the class, hosted at Nola Boards, a fun cutting board and kitchen accessory shop on Magazine Street, the space was packed with 24 people eager to mix three cocktails of Seaman’s choice.
Craig Seaman is an expert mixologist who hails from New Jersey and has been in the service industry for seventeen years. He attended Tulane and, after a brief absence, returned to New Orleans in 2010, worked at the now-shuttered Dante's Kitchen and later Bar Frances and The Bower, before settling into his current bartending position at the exquisite Chandelier Bar at the Four Seasons Hotel on Canal St.
It was the middle of the pandemic when Seaman first proposed the laid-back one-night-only themed courses that combine education with a 'happy hour-esque' atmosphere. The first classes started at Nola Boards and expanded from there. Seaman also teaches coffee cocktail classes at Current Crop Roasting Shop, a coffee hub just a few blocks from Nola Boards, with the help of one of Current Crop's many coffee experts, Savannah Timmerman.
Before our cocktail class started, I chatted with a few attendees—regulars and newbies like me, who were looking forward to the evening. One woman, Linette, explained to me that she's lived in New Orleans for a year and has attended all of Seaman's classes in that time. I quickly discovered that many people attending the class are regulars; friends who get together for an evening of cocktail crafting and quality time.
I attended the Shakers and Vinyl class, which took us on a journey through three classic cocktails: Adonis, Sidecar, and Rattlesnake. All necessary accoutrements are provided, from drink ingredients to all the tools needed to construct the cocktail. Seaman starts the class by explaining the basics of shaking and throwing drinks and how to measure necessary ingredients properly. He also gives a bit of background about each cocktail and why he chose it for the class. The Sidecar we mixed, for example, is one of Seaman's favorites, so much so that he named his company after it: Sidecar Beverage Company. From there, the class is left to its own devices to measure and mix the cocktail with the help of Seaman and fellow students.
My favorite cocktail of the evening was the Rattlesnake. Made with whiskey, lemon, simple syrup, absinthe, and an egg white, it’s a perfect fall cocktail that packs a bit of a punch without being too overwhelming. After mixing each cocktail, attendees enjoy a few minutes of downtime to chat, sip their cocktails, and nosh on a few provided snacks. Seaman explains that his drink knowledge comes from a combination of experience, reading up regularly on all things cocktail, and training others to craft the perfect drink. Operating under the motto of "Drink Well", his goal is to equip his students with the knowledge and confidence to craft drinks at home and be better bar customers who know exactly what they like and how to order it.
Seaman leads his classes about once a month, and the full schedule, including themes and locations, can be found on his website. In addition to Nola Boards and Current Crop, private classes are available and sometimes held at Birdy's Behind the Bower on Magazine Street, or at any place of your choosing. The classes are usually held in the evenings, making them a perfect after-work activity.
Personally, I had so much fun at Craig’s cocktail class. The atmosphere was lively, the cocktails were delicious, and the knowledge I gained was invaluable. I think it would be perfect if you're looking for a fun birthday or party idea or just want to expand your cocktail knowledge.
More information and upcoming class details at Craig's website - click here
