Last night saw COOK’s second class go off without a hiccup. Funny too, since it was a class all about gin.

We had not only the mixologists with the mostest, Jillian and Resa from Twenty Manning Grill, demonstrating and concocting some of the tastiest cocktails using Bluecoat Gin, but we had Rob and Meredith from Philadelphia Distilling Co. on hand to talk about their product, the distilling process and what sets it apart form the competition (organic botanicals, for one). Rounding out our line-up of gin experts for the evening were Jason Sheehan, Food Editor at Philly mag, and Lou Boquilla, Chef de Cuisine at Audrey Claire and Executive Chef at COOK.  (See what Jason had to say about the night on Foobooz)

Chef Lou’s menu was so meticulously thought out and prepared. Each course (5 plus passed hors d’oeuvres!) was designed to complement the botanicals in the Bluecoat (we’re talking juniper berries, coriander, lemon peel, etc). The result was a dinner that rivaled the quality of the cocktails themselves. The cocktail recipes can be found below.

Jason was not the only one from Philly mag in attendance: David Lipson, the mag’s top boss, came along and shot all the photos included in this post. He could quit his day job with how well these pics turned out! (Thanks, David!) The other pics are courtesy of Philadelphia Distilling.

Jason, who is a James Beard Award-winning journalist and author, spoke about the magazine’s recent piece/love affair with gin that resulted in the creation of this handy dandy Gin Universe guide and in turn inspired our class.

But last night was all about the cocktails. Here is what we drank:

THE VERONA

• 1 ounce Bluecoat gin
• ½ ounce Aperol
• Fill with Prosecco.

Serve in a champagne flute, garnish with a grapefruit peel

TOM COLLINS

• 2 ounces Bluecoat gin
• ¾ ounce lemon juice
• ¾ ounce lime juice
• 1 ounce simple syrup

Shake with ice, strain into Collins glass filled with ice, top with club soda.

Garnish with a lime wedge.

AVIATION

• 2 ounces Bluecoat gin
• The juice of half a lemon
• 2/3 ounce Luxardo maraschino liqueur
• ½ ounce Crème de Violette

Shake with ice, strain into a martini glass, garnish with a maraschino cherry.

VESPER (OR THE ICONOCLAST AS IT’S KNOWN AS TWENTY MANNING GRILL)

• 1 ounce Bluecoat gin
• 1 ounce Lillet Blanc
• 1 ounce Square One Cucumber vodka

Shake with ice, strain into a martini glass, garnish with a slice of cucumber.

THE JOURNALIST

• 1 ounce Bluecoat gin
• ½ ounce sweet vermouth
• ½ ounce dry vermouth
• 1 bar spoon measure of lemon juice
• Dash of Angostura bitters

Shake with ice, strain into a martini glass, garnish with a lemon twist