Adam & Jackie’s Happy Hour Cocktail Class!
Welcome to Home Bar Network!
Hey y’all!
Looking forward to seeing you all for a custom cocktail class Jan. 28th! We’ve put together a well rounded menu of original recipes 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.
SHOPPING LIST:
- 1 liter bottle of London Dry Gin (example: Beefeater, Tanqueray Gin or Bombay Sapphire Gin)
- 1 750ml bottle of Cappelletti
- 1 750ml bottle of Salers or Suze
- 1 750ml bottle of Ginger Liqueur (Stirrings or Domaine De Canton)
- 1 750ml bottle of Japanese Whiskey (Suntory Toki or Shinju)
- 1 750ml bottle of vodka (Tito’s, Ketel One or anything you like)
- 1 750ml bottle of Borghetti Espresso Liqueur (This is a must.)
- 1 bottle of Angostura Cocoa Bitters
COCKTAIL MENU
- Soliloquy
- Salted Cucumber Gimlet
- Tokyo Sour
- HBN Espresso Martini
RECIPES:
SOLILOQUY
1 oz Gin
1 oz Cappelletti
.5 oz Salers or Aveze
3/4 oz Fresh Lime
1/2 oz Simple Syrup
Garnish: Freshly Grated Nutmeg
Glassware: Absinthe washed coupe
DIRECTIONS: Add all ingredients to a shaker. Add ice. Shake hard until well-chilled. Strain into absinthe-washed coupe. Garnish with freshly grated nutmeg.
SALTED CUCUMBER GIMLET
2 oz Botanical Gin
1 oz Fresh Cucumber Juice
.5 oz Simple Syrup
.5 oz Fresh Lime Juice
3 drops Maldon Salt Tincture
DIRECTIONS: Shake all ingredients with ice until well chilled. Strain into chilled coupe. Garnish with a cucumber wheel.
TOKYO SOUR
1.5 oz Blended Japanese Whisky
.5 oz Ginger Liqueur
.75 oz Ginger Green Tea Syrup*
.75 oz Fresh-Squeezed Lemon
.5 oz Fresh-Squeezed Mandarin Orange Juice
.75 oz Aquafaba
Candied Ginger
DIRECTIONS: Shake all ingredients with ice until well-chilled. Strain cocktail out and discard ice. Shake again without ice in a circular motion to whip the egg white and create a nice froth. Pour into chilled coupe or martini glass and garnish with candied ginger.
*Ginger Green Tea Syrup: Steep two Ginger Green Tea bags (Tazo brand) with 1 cup hot filtered water for 5-10 min depending on tea direction. Once finished steeping, add 1 cup sugar and stir until dissolved.
ESPRESSO MARTINI
2 oz Vodka
.75 oz Borghetti Espresso Liqueur
2 oz Espresso
.25 oz Rich Turbinado Syrup
3 drops of Maldon Salt Tincture
3 dash Angostura Cocoa Bitters
3 Espresso Beans
DIRECTIONS: Shake all ingredients with ice until well-chilled. Double-strain into chilled Martini glass and drop in three Espresso beans.
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!
