Cordials and Liqueurs Course

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Are you an owner or manager of a bar or restaurant?

Do you want to make sure ALL of your staff are trained the same way for both consistency and accuracy?

Do you want to learn the basics of bartending?

Do you want to be "the center of the party?"

Have you always wondered what it would be like to work as a bartender?

If you answered Yes to any or all of the above questions, then this is the course for you.

Not only will you learn the basics of bartending, but I will also delve into a brief history of the alcoholic spirit, its distillery process, and more.

Most cordials were of European origin, first produced in Italian apothecaries during the Renaissance, where the art of distilling was refined during the 15th and 16th centuries. It is from this origin that cordials are frequently referred to in French as Liqueurs d'ltalie, it is also from this that we have liqueurs. 

From the Renaissance onwards, cordials were usually based on alcohol in which certain herbs, spices or other ingredients were allowed to steep. 

The first cordials arrived in England in the late 15th century and were called distilled cordial waters. These were strictly used as alcoholic medicines, prescribed in small doses to invigorate and revitalize the heart, body and spirit as well as cure diseases. 

By the 18th century cordials were being imbibed for their intoxicating effects and medicinal virtues, and were fast becoming recreational drinks, eventually evolving into liqueurs.