11:00AM – 12:00PM
Clive’s Classic Lounge

Tasting: TBA

12:30PM – 1:30PM
Clive’s Classic Lounge

Tasting: TBA

2:00PM – 3:00PM
Clive’s Classic Lounge

Tasting: Ryan Cherverie of Brown-Forman samples whiskeys

3:30PM – 5:00PM
Clive’s Classic Lounge

Session: The Science of Citrus
Does aged lemon juice really taste better? Why does citrus aroma make us happy? How come toilet cleaners are lemon-scented? Why shouldn't real caipirinhas be made with limes? Where would we be without lemon and lime juice in cocktails? Is it true the flavour industry has never been able to develop a stable citrus flavour? Join Philip Duff (number of times nose broken: twice) for a fascinating interactive seminar that will have you blindfolded, nose-clipped and bamboozled as you smell, taste, see and touch citrus in all it's many guises." - Philip Duff

11:00AM – 12:00PM
Clive’s Classic Lounge

Tasting: TBA

12:30PM – 1:30PM
Clive’s Classic Lounge

Tasting: TBA

2:00PM – 3:00PM
Clive’s Classic Lounge

Tasting: TBA

3:30PM – 5:00PM
Clive’s Classic Lounge

Session: Creating a Home Bar
Are you tired of looking at that lone bottle of vodka in your liquor cabinet?  Have you been interested in making cocktails at home but don’t really know where to start? How to set up a Home Bar (and what to do with it!) will walk you through the basics of setting up a home bar, including what spirits to buy (where to go budget and where to splurge!), what basic bar supplies to invest in, and most importantly, what cocktails you can make up with your basic home bar. We’ll take things one step further, and talk about the basics of mixing up classic cocktails, getting hands-on mixing up three different styles of cocktail. - Janice Mansfield

11:00AM – 12:00PM
Clive’s Classic Lounge

Tasting: TBA

12:30AM – 1:30PM
Clive’s Classic Lounge

Tasting: TBA

2:00PM – 3:00PM
Clive’s Classic Lounge

Tasting: TBA

3:30PM – 4:30PM
Clive’s Classic Lounge

Session: Sometime a Cosmo is Just a Cosmo: The Psychology of Bartending
"This is a discussion centered around a distinguished panel of bartenders, who will contribute and share their ideas based on their encounters, observations, and knowledge gained throughout their careers. We will look at how people experience their drinks in our workplace, and how their taste can be shaped/formed through their interactions with the barkeep or service staff.  Throughout history, bartending has morphed with the demands of society, and through this bartenders have become somewhat like chamaeleons.  We will be unraveling the concept of “it’s not about us (staff), it’s about them (guest),” and how this is maintained with the growing trend and cult-like following of alcohol in society.  A few topics that will be discussed include: commodity culture, ordering an experience in a drink, and who is the modern bartender?" - Katie McDonald, Simon Ogden, David Wolowidnyk, Philip Duff