- Registration is required for this event.
- Registration will close on January 20, 2026 @ 3:00pm.
- There are 30 seats remaining.
Program Description
Learn the techniques to make a non-alcoholic version of three classic prohibition-era inspired cocktails:
1. Old Fashioned – Infusion Technique
We’ll explore infusion by steeping a smoky Lapsang Souchong tea into a non-alcoholic whiskey. This cocktail will lean into bitter-sweet flavors and demonstrate how depth, smoke, and complexity can be achieved without alcohol.
2. Tom Collins – Syrup Building
This drink will showcase how to build custom syrups. We’ll be preparing a rose pink peppercorn syrup, which will be paired with a non-alcoholic gin for a bright, refreshing sweet-and-sour style cocktail. This segment highlights balance and botanical flavor layering.
3. Flip – Emulsification Technique
For the final cocktail, we’ll look at emulsification using a non-alcoholic stout and either egg or an egg substitute. This is a historical precursor to eggnog and will round out the class with a dessert-style cocktail, while demonstrating texture and richness in zero-proof drinks.
Brad Coburn is a hospitality professional, educator, and community leader with over 30 years of experience in the Food & Beverage industry. Beginning his career in 1994, Brad has worked as a chef, waiter, barista, and bartender, giving him a deep, well-rounded understanding of hospitality. He helped shape Sarasota’s modern cocktail scene through the opening of meLange (2007) and the acclaimed Pangea Alchemy Lab (2010). A decorated competitor, certified spirits professional, and Board of Director / Education Chair for the USBG Tampa Bay Chapter, Brad is known for blending technical expertise with approachability and creativity. Guided by the belief that a rising tide raises all boats, he remains deeply committed to education, mentorship, and building meaningful partnerships between brands, bartenders, and consumers.