Jennifer Gandia & Friends Cocktail Class Dec. 10th!
Welcome to Home Bar Network!
Hey Jennifer and Friends!
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. We highly recommend shopping at Total Wine Alpharetta as we know for sure they carry everything below at a great price. Although, most larger liquor stores should carry all these bottles as well. 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.
SHOPPING LIST:
- 1 750ml bottle of your favorite vodka
- 1 750ml bottle of London Dry Gin (Tanqueray Gin or Bombay Sapphire Gin)
- 1 750ml bottle of Blended Jamaican Rum (We suggest Appleton Estate)
- 1 750ml bottle of Pierre Ferrand Dry Curacao
- 1 750ml bottle of Borghetti Espresso Liqueur
- 1 750ml bottle of Wheated Bourbon (i.e. Makers Mark or Larceny or any of your favorite bourbons will work)
- 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
COCKTAIL MENU
- Roseberry Spritz
- Apple Cider Mule
- Mai Tai
- Espresso Martini
- Black Walnut Old Fashioned
RECIPES:
ROSEBERRY SPRITZ
1.5 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.
APPLE CIDER MULE
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.
*Spicy Ginger Syrup: Peel and slice one large nub of ginger. You need 3/4 cups. Add 1 cup sugar, 1 cup water and 3/4 cup ginger to a saucepan and bring to a boil. Stir until sugar dissolves. Reduce to a simmer and add 1 teaspoon fresh cracked black pepper and 1/4 tsp cayenne. Simmer uncovered for 30 minutes. Remove from heat and allow to cool. Strain and bottle and refriegerate. Will keep for 3-4 weeks. **For an extra spicy flavor, pour into a high speed blender and blend on high for 10 seconds. Double strainer and bottle.
TRADER VIC’S ORIGINAL MAI TAI
2 oz Blended Aged Jamaican Rum (We suggest Appleton Estate)
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Homemade Orgeat**
1/2 oz Rich Turbinado Syrup*
3/4 oz Fresh Lime
DIRECTIONS: Combine all ingredients to a shaker with ice. Shake until well chilled. Garnish with lime and fresh mint to resemble an island and palm trees.
*Rich Turbinado Syrup – Combine 1 cup turbinado sugar with 1/2 cup filtered water. Heat on medium until sugar dissolves, stirring occasionally. Remove from heat, let cool and bottle. Will last in fridge 2-3 weeks.
**CLICK HERE TO LEARN HOW TO MAKE ORGEAT!
ESPRESSO MARTINI
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.
*Rich Turbinado Syrup – Combine 1 cup turbinado sugar with 1/2 cup filtered water. Heat on medium until sugar dissolves, stirring occasionally. Remove from heat, let cool and bottle. Will last in fridge 2-3 weeks.
BLACK WALNUT OLD FASHIONED
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.
*Rich Turbinado Syrup – Combine 1 cup turbinado sugar with 1/2 cup filtered water. Heat on medium until sugar dissolves, stirring occasionally. Remove from heat, let cool and bottle. Will last in fridge 2-3 weeks.
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!
RECOMMENDED BAR TOOLS SHOPPING LIST:
or CLICK HERE for a list alternative bar tools you probably have in your kitchen now!
