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Along with artisanal chocolates and hand-made jam, small-batch alcohol production is booming in the food world. Learn about the craft from Philadelphia Distilling master distiller Robert Cassell, one of the country's leading spirit producers, at LivingSocial 918 F Street: During a two-hour class, Cassell will show students the basics of making four spirits, master mixologist Gina Chersevani will serve four cocktail samples, and you'll snack on Red Apron Butchery charcuterie and handmade bread ($59). The events are on select weekends starting April 14.

Cassell will kick off the event with video demonstrations on how he makes his portfolio of highly acclaimed spirits: Bluecoat gin (which has earned raves from The New York Times and Food & Wine), Vieux Carré absinthe, Penn 1681 vodka, and the innovative XXX Shine white whiskey. During Cassell's presentation, Chersevani will serve a tasting of four cocktails—one for each liquor type—such as Petticoat Punch, made with the citrusy Bluecoat, hibiscus, lemon, and bitters.

Throughout the class, you'll get charcuterie samples from Red Apron Butchery, whose products—including salumi, terrines, confit, and bacon—have earned praise from the Washington Post and USA Today. Red Apron uses mostly locally sourced animals and crafts everything by hand—in other words, it's yet another small-batch, artisanal food producer.



Gina Chersevani + Robert Cassell at 918 F Street
Tutorial on Making Four Kinds of Spirits with Four Cocktail Tastings and Red Apron Charcuterie Samples

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