January 18, 2019 | 1:00PM - 2:15 PM | $40.00
Gunter Hotel, Alamo Room
Ian Lee, Dan Lee
Most liqueurs didn’t start out how they are made today, now often incorporating high fructose corn syrup and artificial ingredients. Taste through a series of liqueurs as you learn about their history and how they were made before 1930, and discuss why it’s high time we embrace the old production methods and original flavors again.