Farm to Glass: Cocktail Syrups & Shrubs *In-Person* *NEW*

Let's take advantage of all the New England summer has to offer. We'll learn how to make a fresh syrup and a shrub from seasonal ingredients, and then get them into some delicious, refreshing cocktails. We will talk about infusions, ingredient recycling, and how to maximize the abundance of the season to stretch into cooler months. Instructor: Drexel Axeloons



Start Date

September 9, 2022









Friday, 6-8pm. Sept. 9. The cost of tuition includes all food materials and fees.

This class will meet in-person at CCAE with a limited student capacity. Please note that COVID-19 proof of vaccination is required. Please view our In-Person Class Guidelines prior to enrolling.

Instructors: Drexel Axeloons


Drexel Axeloons

Drexel Axeloons is a Boston-based bartender with a decade of high-volume craft cocktail experience. A native of Buffalo, NY, he was part of the city's nascent cocktail scene leading cocktail R&D at Mes Que while attending school, before moving to Boston with his wife in 2015. He spent a year working with the team at Beat Brasserie before moving across Harvard Square to work under Seth Freidus and Dan Pontius at Alden & Harlow. In his role as a Bartender and later Bar Manager there he helped craft hyper seasonal cocktail menus showcasing house-made ingredients and had a heavy hand in staff development and education.

This passion for cocktails and education led to an instructor role with Formaggio Kitchen as a cocktail & spirits educator. Then COVID lockdowns provided an opportunity to reset and focus on WSET certification in wine and spirits, and led to his current position as the Bar & Dining Room Manager at Nashawtuc Country Club in Concord, MA.