The $12-tini and the what's-left-in-my-fridge-tini both have their benefits -- the $12 offers handcrafted deliciousness, while the WLIMFT comes in a bottomless, oversized novelty coffee mug. Get the best of both worlds; attend Cortez Cocktail College.
The Lower Nob/U. Square tapas standout just launched a monthly hands-on booze-torial in its dining room, which anyone can hit for expert mixing tutelage on a single spirit (this month's = Grey Goose); the best part is it's all free, and just like regular college, you'll be drinking the whole time. Thursday's session'll commence with a bit of mingling with other students while swilling regular, citron, orange, and pear Geese for 30min, before lead bartender Brandon Skaggs instructs on cocktail building blocks/garnishes/etc, then demonstrates said knowledge by crafting three drinks, including the cava-splashed Grey Goose Sommelier, and the ginger beer & muddled pear Rustic Pear, a drinkable homage to Wilford Brimley. Next, try your hand at those drinks and whatever else you can concoct out of two long tables covered in booze, shakers, strainers, and garnishes ranging from rasp-/strawberries, to mint/basil, to "sea beans" -- plant seeds carried out to sea in rivers before washing ashore (unless they're conscripted by navy beans).
Next month CCC'll venture into the dark and dangerous waters of bourbon, with fuel provided by Beam and Maker's. The cocktails are TBD, but one's said to incorporate house-made jerky -- so, nothing new there, since there's always a little Oh Boy! Oberto left in your fridge.