Fish & Simons Fam Holiday Cocktail Class!

 In Cocktail Classes

Welcome to Home Bar Network!

Hey y’all!

Looking forward to seeing you all for a custom cocktail class to celebrate the holiday season! We’ve put together a well rounded menu of classic cocktails and cool techniques plus original recipes we can’t wait to share with you!

Before we get shakin’, below is a shopping list of booze you will need for class. Home Bar Network will provide all the produce, homemade syrups, fresh squeezed juices, bar tools, syrups, ice, recipe cards, etc. We provide everything we need for class except the booze.

We’ve included links to several brands in the shopping list below. Most larger liquor stores should carry all the bottles below. Please call/text if you have any questions. 678-438-1547. If you can’t find anything below, we are happy to pick them up and add the bottle(s) to the final invoice.


  • 1 750ml bottle of your favorite vodka
  • 1 750ml bottle of London Dry Gin (Beefeater, Tanqueray Gin or Bombay Sapphire Gin)
  • 1 750ml bottle of Mezcal (recommended: Del Maguey or Banhez)
  • 1 750ml bottle of Velvet Falernum
  • 1 750ml bottle of Borghetti Espresso Liqueur
  • 1 750ml bottle of Brut Sparkling Wine (suggested: Prosecco or Cava are two good budget friendly sparkling wines for cocktails. Just make sure they are dry.)
  • 1 750ml bottle of Rittenhouse Rye or Templeton Rye or Bulleit Rye
  • 1 750ml bottle of Nocino (recommended brands: Nux Alpina or Russo Nocino)
  • 1 bottle of Fee Brothers Black Walnut Bitters



  • Roseberry Spritz
  • Apple Cider Mule 
  • Mezcal Zombie
  • Espresso Martini
  • Black Walnut Old Fashioned




2 oz London dry gin
.5 oz Fresh Lemon Juice
.5 oz Roseberry Syrup*
Float Prosecco
Garnish: Smoked Rosemary

DIRECTIONS: Add gin, lemon and roseberry syrup to a shaker. Add ice. Shake until well chilled. Strain into a flute and top with prosecco. Garnish with smoked rosemary.

*Roseberry Syrup: Add 1 cup fresh cranberries, 1 cup sugar, and 6-8 sprigs of rosemary to a saucepan. Bring to a low boil and stir until sugar dissolves. Remove from heat and steep overnight. Strain, bottle, and refrigerate up to 2 weeks. **Add 1 tablespoon vodka to extend shelf life.



2 oz bourbon (we can sub vodka for any non-bourbon drinkers)
1 oz apple cider
.75 oz black pepper ginger syrup*
.5 oz fresh lemon juice
Top with seltzer

DIRECTIONS: Add all ingredients except soda to a shaker. Shake with ice until well-chilled. Strain over fresh ice into copper mug. Top with seltzer and garnish with brûléed lemon wedge.

*Black Pepper Ginger Syrup:

Bring 1 cup Turbinado sugar and 1 cup water to boil until sugar dissolves. Reduce to a simmer and add 3/4 cup peeled and sliced ginger and a teaspoon fresh cracked black pepper. Simmer uncovered for 30 minutes and allow to cool to room temperature. Strain and bottle. Stick it in the fridge and keep for up to 2-3 weeks. **For an extra spicy flavor, after simmering ginger, sugar and water for 30 minutes, pour mixture into a high speed blender and blend on high for 10 seconds. Pour through double strainer to remove excess chunks and bottle.



2 oz Mezcal Joven
1/4 oz Cinnamon Syrup*
1/4 oz Grapefruit
1/2 oz Velvet Falernum
1/4 oz Grenadine**
3/4 oz Fresh Lime
2 dashes Absinthe
1 dash Angostura Bitters

DIRECTIONS: Shake all ingredients with ice until well-chilled. Strain over crushed ice in a tiki mug or collins glass and garnish with a mint sprig.

*Cinnamon Syrup: Combine 1 cup sugar with 1 cup filtered water in a saucepan over low heat with three cinnamon sticks for 5 minutes. Let stand overnight and then strain. Store in an airtight container in the refrigerator until ready to use.

**Grenadine: Combine one part pomegranate juice with one part sugar over low heat until sugar dissolves. Bottle and refrigerate up to three weeks.


2 oz Vodka
.75 oz Borghetti Espresso Liqueur
2 oz Espresso
.25 oz Rich Turbinado Syrup
3 Espresso Beans

DIRECTIONS: Shake all ingredients with ice until well-chilled. Double-strain into chilled Martini glass and drop in three Espresso beans.



2 oz Rye
.5 oz Nocino
.25 oz Rich Turbinado Syrup
4 dashed Fee Brothers Black Walnut Bitters
Garnish: Flamed Orange Peel

DIRECTIONS: Add all ingredients to a mixing glass, add ice and stir until well-chilled. Strain over large cube. Flame an orange peel over the glass and wipe the rim.


Connect with us anytime over on our facebook and instagram for more recipes and fun videos. CHEERS!


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We provide all the bar tools for class. In case you like the tools we use in class and wish to purchase afterwards, here’s a list of amazon links!


or CLICK HERE for a list alternative bar tools you probably have in your kitchen now!

Cedar Planks

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