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Pizza Making Class

Our first day on the Eclipse was a day at sea. We went the buffet for breakfast and then went to the Solarium to sit for awhile.

After making out own pizza at home before we left, we decided to book the pizza making course which we had done on the Ascent in December. We met in the Ensemble Lounge, then had to run upstairs to put on long pants since we had missed that on the invite card. Of course, when we came back down, there was a guy in shorts and he was allowed to go the galley without changing, so we were not sure why we were told we had to change.

We went to Tuscan Grille and into the kitchen where we were led through the pizza making process. We both had some trouble with our dough so our pizzas were not round. At least this time, we both got the correct pizzas and they were very good.

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Mixology 101

We didn't have a lot of time between pizza making and mixology so we waited in Passport Bar before being led up to World Class Bar where Monica would be teaching the Mixology 101 class. Monica was a fantastic bartender who we would hang out with much of the week and she did a great job teaching the class.

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Mixology 101 Menu

Martinez De La Frontera

1.25 oz. Gin (Tanqueray Ten or Four Pillars)
0.75 oz. Antica Sweet Vermouth
0.75 oz. Lustau Fino Sherry
1 BSP Luxardo Maraschino Liqueur
1 dash Angostura Bitters
1 dash Orange Bitters

Combine all ingredients in a coupe (martini glass) and stir. Garnish with an orange twist.

La Chica Loca

1.5 oz. Don Julio Blanco, infused with lemon peels
1 oz. Pineapple puree
0.75 oz. lemon juice
0.5 oz. simple syrup
1 oz. ginger ale
Banana leaf
Chili pepper

To infuse tequila, combine one jug of tequila and the peels of four lemons and let rest outside of refrigerator. To make pineapple puree, combine 1 cup pineapple, 1/2 cup sugar and 1/2 cup warm water. Combine all ingredients except the ginger ale and garnish in a shaker with ice. Pour into a highball glass and top with ginger ale. Garnish with banana leaf and chili pepper.

Mediterranean Cobbler

1.5 oz. Ciroc Snap Frost Vodka
0.25 oz. Ouzo
0.75 oz. Canti Pinot Grigio
0.75 oz. lemon juice
0.75 oz. blueberry syrup
3 raspberries
Mint leaves

Muddle one raspberry or raspberry puree into a glass. Add crushed ice. Pour in all ingredients and stir. Garnish with mint leaves and raspberries. To make blueberry syrup, combine 1 part fruit, sugar and water and strain.

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Amade

After three drinks at mixology, we took a little walk and then returned to World Class Bar for a drink before the show. Showtime opened with the Captain and his executive team being introduced and then the production cast of singers and dancers and acrobats performed Amade, with "current musical favorites remixed and reimagined". It is another Celebrity show that has no real story, but the music is always good.

We decided to go to the buffet for dinner since nothing on the main dining menu impressed us.

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