Trending
MOST READ
Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
Big Hops Gastropub Brings Beer-centric Eats to the Northside

Big Hops Gastropub Brings Beer-centric Eats to the Northside

Food & Drink: On a recent Sunday, my wife and I drove up 281 and into the heart of San Antonio’s ever-expanding Northside suburbs to try out... By Lance Higdon 8/20/2014

Best Romantic Restaurant

Best of SA 2013: 4/24/2013
What to Know Before You Go On A Cleanse

What to Know Before You Go On A Cleanse

Food & Drink: It’s been a year since I’ve taken up this gig of eating and drinking across San Antonio. Since then, no fewer than seven juice shops have opened in the area... By Jessica Elizarraras 8/20/2014
10 Unconventional Dorm-room Recipes for Improvising Foodies

10 Unconventional Dorm-room Recipes for Improvising Foodies

College Issue 2014: Food in college can be mundane, especially when you frequent campus cafeterias. But college food doesn’t have to be boring and routine. With a... By Briana Denham 8/18/2014
Calendar

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Gustology Creates Confident Cocktilians

Photo: Courtesy photo, License: N/A

Courtesy photo

Get a taste of cocktail culture with Guerrero at Gustology


Quietly opening its doors but a few weeks ago, Gustology is still a well-kept secret.

Owner Marco Guerrero had the idea for Gustology while closing his first bar, Gusto. The small watering hole was located near Bahia Azul in The Alley on Bitters, and focused on a farm-to-bar concept. But the family man and father of four decided to take a pass on bar life and give a new idea, Gustology, a shot.

In the most simple of terms, Gustology provides cocktail education. After witnessing the success of painting-while-sipping classes, Guerrero, 32, introduced the concept minus the paint palettes. Coincidentally, Gustology sits next to a Vino van Gogh, in the same shopping center that houses several art studios.

A marketing professional by trade, Guerrero’s venture into cocktails was self-taught, which helps drive the stress-free atmosphere of the Gustology home. Much like Planet Fitness, this is a judgment-free zone, though Guerrero does have a bit of cachet: His father was part of the sales team that helped introduce Corona beer to the US.

Guerrero designed the space as “raw-industrial and modern,” the gray walls are accented only by local artist Carla Veliz’s large canvas. For now, the bar area accommodates 10-12 students, but Guerrero will be adding tall bar tables in the coming days.

The class starts with introductions into Gustology. To be sure, this isn’t a bar and guests aren’t buying liquor. Instead, to square with the Texas Alcoholic Beverage Commission, booze is complimentary and used for instructional purposes only. A point that the business-savvy Guerrero likes to stress is that his drinks are mixed using one-ounce pours instead of the usual one-and-a-half.

“I’d like for people to think of this as something to do similar to going to the movies, or dinner,” Guerrero said.

I joined the mix master for a test-run last Wednesday. The online menu consisted of a fresh apple martini, a Dirty Shirley (though Guerrero switched it for a surprisingly tasty pumpkin spice martini in class) and a skinny marg.

Before each class, Guerrero sets up all of the necessary utensils: a stainless steel shaker, a pair of jiggers, a pint glass and glassware. The lesson started with a crash course on how to shake glass. It sounds simple enough and looks so effortless when bartenders do it behind the bar, but taking the matter into my own hands was a bit nerve-wracking. After three drinks, you’re either going to get the hang of it, or you’ll have enough confidence to not worry about whacking the pint glass on the counter (several times).

The cost analysis is also a reason to give these classes a shot: Guests are going to spend just as much money, if not more, buying specific liquors to create three drinks. And when’s the last time you made simple syrup?

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus