Spencer & Friends Holiday Cocktail Class!
Welcome to Home Bar Network!
Ho Ho Ho! Let’s make cocktails!
Looking forward to meeting you all for a special Holiday Cocktail Class! We’ve put together a well rounded menu of classic cocktails and techniques plus variations and 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, mixers, 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
- 1 750ml bottle of Blended Jamaican Rum (We suggest Appleton Estate)
- 1 750ml bottle of your favorite vodka
- 1 liter bottle of Bulleit Bourbon or Elijah Craig Bourbon
- 1 750ml bottle of Rittenhouse Rye or Templeton Rye or Bulleit Rye
- 1 750ml bottle of Drillaud Dark Creme de Cacao
- 1 bottle of Cynar
- 1 750ml bottle of Allspice Dram
- 1 bottle of Angostura Bitters
- 1 bottle of Angostura Cocoa Bitters
- Frozen Painkiller
- Apple Cider Mule
- Dark Chocolate Manhattan
- Gingerbread Old Fashioned
2 oz Aged Rum
4 oz Pineapple Juice (frozen into cube molds)
4 chunks frozen pineapple (helps achieve nice and thick consistency)
1 oz Orange Juice
1 oz Cream of Coconut
DIRECTIONS: Add all ingredients to a high powered blender. Blend until smooth. Pour into a tiki mug or large rocks glass. Grate fresh nutmeg on top (this part is crucial – always use whole nutmeg seeds and freshly grate with a microplane). Garnish with orange slice.
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.
*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.
DARK CHOCOLATE MANHATTAN
1.5 oz Rye
.75 oz Dark Creme de Cacao
.5 oz Cynar
3 dash Angostura Cocoa Bitters
Garnish: Luxardo Cherry
DIRECTIONS: Add all ingredients to a mixing glass. Add ice. Stir until well chilled. Strain into a chilled rocks glass or coupe. Garnish with a Luxardo Cherry.
GINGERBREAD OLD FASHIONED
2 oz Bourbon
.5 oz Gingerbread Syrup*
1/4 oz Allspice Dram
4 dash Angostura Bitters
Garnish: Flamed Orange Peel
*Gingerbread Syrup – we added extra fresh ginger and nutmeg to this recipe.
DIRECTIONS: Add all ingredients to a mixing glass or rocks glass. Add ice and stir until well chilled. Strain over large cube and garnish with a flamed orange peel.
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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!