Naked on a Plane
Though the name of this cocktail might play to one’s anxieties, its flavor is wonderfully mellow. This light and fruity concoction of Barndiva’s bar manager, Charles Rodenkirch, is an expert blend of ...
Tending a Cocktail Garden at Barndiva
In Frances Hodgson Burnett’s classic book The Secret Garden, the protagonist Mary loves the feeling that the hidden garden’s old walls provide an embrace that conceals and transports her from the rest of the world. “It seemed almost like being shut out of the world in some fairy place,” writes Burnett in the book.
It is in a similar oasis that renowned bartender Scott Beattie teaches private group cocktail classes, a hands-on and interactive experience that takes participants on a liquid journey of discovery. Beattie is best known for farm-to-glass cocktails, focused on using seasonal produce mixed with locally made spirits that are beautifully garnished, delicious and innovative. The two-hour cocktail class is a hidden gem that feels far from traditional wine tastings that surround Sonoma. Unlike a wine tasting, where guests are primarily listening and learning, here guests get to dive in, explore and experiment.
Stepping into the garden at Healdsburg’s Barndiva restaurant for the class conjures that feeling of arriving in a space created by some woodland enchantment. It has everything you might imagine: constellations of blooming flowers, branches arching from the weight of their fruit, ivy cascading over an old wooden fence that runs the perimeter of the space, and a canopy of verdant wisteria shielding the hot sun.
An old wagon serves as the workstation, topped with an abundance of herbs and edible flowers that perfume the warm afternoon breeze, amalgamated with an apothecary’s worth of jars and bottles of bright pickled garnishes, tinctures, syrups, juices and spirits. The cocktail stations trace the edges of the wagon, with arrangements of blooming branches and garlands in vases filling the center—all edible garnishes to embellish the finished drinks. Utilizing the freshest seasonal ingredients, sourced from the restaurant’s farm in Philo and neighboring local growers, the farm-to-glass cocktails are infused with vibrant flavors and aromas.
“I try to make the class comprehensive, utilizing a broad range of spirits, modifiers and fresh seasonal herbs and flowers,” says Beattie, who breaks down the lessons into stirred, shaken or finished with a fizzy mixer. “Once you’ve mastered these three techniques you can make most popular cocktails at home and swap out different spirits, juices, modifiers and produce as you like.”
The class boasts an array of 12 stations, each set up with all the tools and ingredients needed to make one of the featured cocktail recipes. Guests can pair up or make the drinks individually, rotating to a different station to try a different recipe and technique. From classics to house creations, the options ensure there’s something for every taste, even non-alcoholic options. This inclusive gesture ensures that everyone can participate and enjoy the art of mixology without feeling left out.
As the end of the class arrives, just like in Burnett’s book, guests leave the lush garden filled with new knowledge and friendships and rejuvenated with nature (and a few botanical elixirs). •
To book a class: email Scott Beattie at scott.beattie@barndiva.com
Lou Bustamante is the author of two cocktail books and has written for San Francisco Chronicle, SevenFifty Daily, and Wine & Spirits Magazine among others. Fluent in English and Spanish, Lou has a passion for connecting with diverse communities and reporting on their unique perspectives. @thevillagedrunk
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