Helaine & Friends Happy Hour!
Welcome to Home Bar Network!
Hey Helaine and Friends!
Looking forward to seeing you all for a special cocktail class to celebrate the fall season and cooler temps! 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
- 1 liter bottle of your favorite vodka
- 1 750ml bottle of Cointreau
- 1 750ml bottle Reposado Tequila (anything made from 100% agave, i.e. Camarena Reposado or Espolon Reposado)
- 1 750ml bottle of Borghetti Espresso Liqueur
- 1 750ml bottle of Rittenhouse Rye or Templeton Rye or Bulleit Rye
- 1 bottle of Angostura Bitters
- Apple Cider Mule
- Pomegranate Ginger Margarita
- Espresso Martini
- Smoked Rosemary Old Fashioned
APPLE CIDER MULE
2 oz vodka
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.
POMEGRANATE GINGER MARGARITA
2 oz Reposado Tequila
.5 oz Cointreau
.5 oz Agave Syrup
.75 oz Fresh Lime Juice
1 oz Pomegranate Juice
1 slice of fresh ginger
DIRECTIONS: Muddle one thin slice of peeled ginger with ½ oz Agave Syrup. Add the rest of the ingredients and shake hard with ice until well-chilled. Double-strain over fresh ice in a rocks glass. Garnish with a Lime Wheel and Pomegranate seeds.
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.
SMOKED ROSEMARY OLD FASHIONED
2 oz Rye
1/2 oz Rosemary Syrup*
4 dashes Angostura Bitters
Garnish: Orange Peel + Rosemary Sprig
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. Torch a fresh sprig of rosemary and place inside glass.
*Rosemary Syrup: Add 1 cup white sugar and 1 cup water to a pot. Bring to a low boil and stir until sugar dissolves. Add a handful or fresh rosemary sprigs and remove from heat. Let steep for 2 hours. Bottle and refrigerate up to two weeks.
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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!