Janus Friendsgiving 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 original recipes plus some riffs on classic cocktails with cool techniques that 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 London Dry Gin (example: Beefeater, Tanqueray Gin or Bombay Sapphire Gin)
  • 1 750ml bottle of Cappelletti
  • 1 750ml bottle of Salers
  • 1 750ml bottle of Mezcal (recommended: Del Maguey or Banhez)
  • 1 750ml bottle of Velvet Falernum
  • 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 Elijah Craig
  • 1 750ml bottle of Nocino (recommended brands: Nux Alpina or Russo Nocino)
  • 1 bottle of Fee Brothers Black Walnut Bitters
  • 1 bottle of Angostura Bitters



  • Soliloquy
  • Mezcal Zombie
  • Prince Of Wales
  • Black Walnut Old Fashioned




1 oz Gin
1 oz Cappelletti
.5 oz Aveze or Salers
3/4 oz Fresh Lime
1/2 oz Simple Syrup
Garnish: Freshly Grated Nutmeg

DIRECTIONS: Add all ingredients to a shaker. Add ice. Shake hard until well-chilled. Strain into coupe. Garnish with freshly grated nutmeg.



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.



1.5 oz Rye
1/4 teaspoon Maraschino Liqueur
1 large cube of pineapple
3 dash Angostura Bitters
1 heaping teaspoon powdered sugar
Champagne, to top

DIRECTIONS: Combine all ingredients, except the Champagne, in a cocktail shaker. Add ice and rigorously shake until chilled and the pineapple chunk has been crushed into pulp. Strain into a cocktail glass and top with Champagne. Garnish with an expressed lemon twist.



2 oz Bourbon or 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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