South Beach Wine & Food Festival is launching a series of virtual mixology classes

Update: All Sip with #SOBEWFF classes are now available for free.

By this stage of lockdown—or whatever’s left of it—you’ve likely taken every Zoom and Instagram live class under the sun. But there’s one more you should add to your list.

This Friday, the South Beach Wine & Food Festival launches a 20-part virtual mixology class, Sip with #SOBEWFF, hosted by Havana Club ambassador Gio Gutierrez, featuring a lineup of star bartenders from Miami’s best bars. The weekly, hour-long sessions will be broadcast live on Zoom at 7pm and themes will vary depending on the guest. Up first: Asian-inspired cocktails with KYU’s bar manager, James MacInnes, who, together with Gutierez, will teach viewers how to recreate KYU’s signature cocktails—like the Raging Geisha and the Wynwood Mule—at home. Café La Trova’s beloved cantinero, Julio Cabrera, and Beaker & Gray co-owner and bar manager Ben Potts round out the lineup for June.

So what if you’re an eager student with nothing but a six-pack in your fridge? Once you sign up, you’ll receive an email at least two days before the class listing all the necessary ingredients and equipment you’ll need to follow along. Folks with sensitivities or who need suggestions making substitutions can also email ahead of time. 

All sessions will be broadcast from SGWS Wynwood—the exclusive event space of Southern Glazer’s Wine & Spirits, who sponsors the festival—with proper sound and lighting. At $20 each, the classes might be more than the freebies you’ve tuned into over the last few weeks, but the technical quality alone is worth the upcharge. Plus, all proceeds from Sip with #SOBEWFF benefit the SOBEWFF® & FIU Hospitality Industry Relief Fund.

Remember, it won’t be the ballet class or the yoga session or even the Saturday night living room rave you take with you after this is all over. It’ll be the skills you picked up during lockdown—like making your own croquetas and mixing your favorite cocktail at home. 

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