Martini mixers in Inglis

Shake up your holiday entertaining!

How do you like your martinis: Shaken? Stirred? With a twist?

Chances are you have an opinion, even if it’s just what you know James Bond prefers.

Now, come and learn a little bit more about this classy, classic, versatile cocktail — one of the few to have special glassware named after it. We’re running a special pre-holiday course in martini magic at the Inglis Hotel.

Located just 20 minutes from our Russell Training Centre at Major Pratt School, this is the first course we’ve been able to hold in the village of Inglis for several years.

It’s taught by Jenny Perrin, who took over the hotel — and the “Red Rooster” restaurant — in 2008, moving back to Manitoba after 11 years in B.C. Although she's recently sold it to new owners, she remains in Inglis and has a couple of courses coming up at the hotel.

“I’d worked for a chain that bought up bars and hotels for the Olympics,” Jenny says, and she was ready to put that experience in buying and running small hotels and restaurants to use in going into business herself.

But she’d also worked for one of B.C.’s top saltwater fishing resorts, where she says she gained a lot of experience in fine dining,
including drinks like wine and Scotch.

It’s knowledge that wasn’t immediately useful at the Red Rooster. In fact, she says she doesn’t even offer fancy cocktails on the menu.

“I don’t, it makes me sad,” she laughs. “I tried. I live in a rye-and-Coke and Budweiser world, that’s just the way it is.”

This November, however, she’s going to change that world, closing the bar for a couple of hours to host the Martini Mixers course.

“We’re going to put a bit of a holiday spin on it,” Jenny says. “Like a Candy Cane Martini, rimmed with crushed candy canes and using peppermint liqueur.”

Wait, aren’t martinis supposed to be gin or vodka?

“Oh it used to be,” she says. “But the modern martini is whatever you have in the liquor cabinet!”

Although she hasn’t completely finalized the final martini menu, Jenny tells us that students will get to mix up five different martinis, with a variety of holiday rimmers and garnishes.

Martinis are all about garnish and rimming and the technique, she says.

“People are looking for something different, for entertaining.”

Colleen Nernberg, who coordinates classes for ACC Continuing Studies in the Russell area, says many other new courses are coming.

“We’ve reached out to some new instructors,” she says, mentioning yoga, cooking classes, photography workshops and a sustainable living course.

She adds that Jenny has another course planned for over the winter at the Inglis Hotel, this one on wine and appetizers.
“It could include white, red and port tasting, along with finger foods, cheeses and meats,” Colleen says.

MIX THIS TONIGHT

Jenny’s favourite martini won’t likely be on her pre-holiday course menu, but it’s perfect for warm fall sipping right now. Here’s a variation:

Melon Martini:

• 2 oz vodka
• 1 oz Bol’s melon liqueur
• ½ oz Triple Sec (to taste)

Shake with ice and strain into a martini glass.

Jenny’s tip: Use frozen melon balls in the bottom of your glass to keep your Melon Martini perfectly chilled, without diluting the drink.

DO THE TWIST

“Martini Mixers” takes place on Tuesday evening, Nov. 24, from 7-9 p.m. For just $59, you and your classmates will have the bar at the Inglis Hotel all to yourself, as you learn the history of the martini as well as proper mixology.

You’ll have to be at least 18 to take this course; please ensure you have a safe ride home.