When we arrived in the Lounge, the bar had the various alcohol and mixers used in the tasting available on the bar.
I’ll try to pass along the information we were told in the class with the caveat that I didn’t get a chance to record all the information and know nothing about Martinis. The class started with the instructor giving a history of the Martini and the various ways it has been made over the years. The Martini was thought to be developed in the 1860s. He also talked about the history of the glass, including it being very thin so it could be smashed before the police discovered it during the age of prohibition. He also discussed some of the terminology used about Martinis. A “dry” martini is one with no vermouth. A “dirty” martini has olive juice in it. “Dirty and filthy” means it has crushed olives in the drink. A “Gibson” is a martini with a pickled onion instead of an olive.
The first Martini we were served was called a Southern Tip. It was made with mint, blue agave, and Bombay Sapphire Gin. I won’t go into what each drink tasted like, because I honestly don’t remember and its very subjective. (That said, we loved all the drinks!)
The next drink we had was a Pomegranate Passion Martini. It was made with pomegranate liqueur, champagne, and gin.
The third martini was a custom drink the bartender prepared just for us. It consisted of lemon, orange liqueur, ginger, vodka, and Belvedere Ginger Vodka.
The four drink was a Chocolate Martini that was amazing. It was made with Godiva dark and light chocolate liqueurs and Raspberry Vodka.
Overall, we loved this class. I didn’t finish all my drinks, mainly because I wanted to be awake and aware for dinner. That hasn’t always been the case with our past Mixology classes!
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