Pouring Ribbons: Intermediate Mixology with Joaquín Simó - TUE 10/29

Pouring Ribbons: Intermediate Mixology with Joaquín Simó - TUE 10/29


tuesday, october 29th, 2019 (+ other dates)

6pm - 8pm

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Join Joaquín Simó, Owner/Bartender of cocktail bar destination, Pouring Ribbons, for an an intermediate class on the world of mixology.

This the perfect class for someone who’s taken our foundations class, and would like to build upon that, or for the home bartender looking to take their skills to the next level.

Building off the framework of shaken & stirred drinks in our essentials class, this 201 class gets a bit more ambitious- incorporating crushed ice drinks with a particular focus on the technique and considerations behind perfecting swizzles, juleps and cobblers.

Lesser-known classics will also be taught- particularly those featuring notable modifiers that will include Corpse Reviver #2, Twentieth Century, Last Word, Remember the Maine, & Vieux Carré.

We’ll also deep dive on particular spirits- exploring a range of gins or bourbons whilst chatting about how best to use the different bottlings.

Finally, infusion techniques are also explored- from simple steeping to nitrous infusions to sous-vide.

Your ticket includes open-bar, featuring cocktails from their newest themed menu (Midnight Movies), along with plenty of light bites from their Chef’s Board curated by Beecher's Cheese.

On The Menu

Open Bar for the Duration of the Class. Choose from a range of crafted cocktails

Cheese & Charcuterie by Beecher’s Cheese


On Joaquín Simó

Joaquín Simó has traveled a long way from his native Ecuador in his search for the perfect daiquiri.  Raised amongst Cuban family in Miami, he grew up eating fruits and vegetables fresh from his grandfather's farm and helping his father at his French bakery. 

His epicurean roots firmly established, he sought out new seasons in New England, graduating from Boston University with a degree in English and religion.  He began tending bar in crowded college dives, raucous rock n' roll bars, neighborhood restaurants and trendy hot spots, all the while furthering his education on food, spirits, flavor combinations and balance.  

As part of the opening staff at New York's acclaimed cocktail bar, Death & Company, that English major finally got put to good use as he cheerfully regaled customers with the colorful stories and hallowed history of classic spirits and cocktails.

Joaquín served as deputy editor for the 2009 and 2010 Food & Wine Cocktail books, contributing the Latin Drinks chapter, front and back matter, as well as recipe-testing both books.  He has also worked on several food-cocktail pairing dinners with underground supper club NY Bite Club.

He was awarded BAR Ready status following his completion of the BAR Five Day Intermediate Certificate Program in September 2009 and named one of Playboy's Top 10 Mixologists in 2009. A finalist at the 2011 Spirited Awards, Joaquín was awarded the 2012 Spirited Award as American Bartender of the Year. He has served as a panelist at Tales of the Cocktail, the Manhattan Cocktail Classic, Bar Convent Berlin, London Cocktail Week, Copenhagen Spirits & Cocktail, Paris Cocktail Spirits and Portland Cocktail Week.

Joaquín is also currently a partner in Alchemy Consulting, working with such clients as Diageo, Pernod-Ricard, and various hotel groups. Every so often, he even puts on his judgey pants as he evaluates the next generation of bar talent at regional, national and global competitions like Diageo World Class, Heaven Hill Bartender of the Year, and Bombay Sapphire Most Imaginative Bartender. Joaquín can be found behind the stick at their NYC flagship bar, Pouring Ribbons, which opened in fall 2012. 

pouring ribbons

On Pouring Ribbons

Tucked behind an unassuming green door up a narrow staircase in Alphabet City is a carefully constructed refuge that takes its cocktails seriously. As late evening settles in, the Art Deco light fixtures dim to a pleasant yellow and the backlit bar refracts the glow through bottles of tinctures and bitters. 

-The New Yorker