Mindi & Wayne’s Wedding Cocktail Class!
Welcome to Home Bar Network!
Hi Mindi, Wayne & Friends! Looking forward to meeting you guys! We’ve put together a well-rounded Spring cocktail class featuring some classics and original recipes to celebrate your upcoming wedding. We can’t wait to share these with you and your friends!
Before we get shakin’, we want to make sure you’re prepared for class May 14th, so we’ve compiled a shopping list of booze you will need for class. Home Bar Network will provide all the fruit, mixers, bar tools, simple syrups, garnishes, ice, etc. We provide everything needed for class except the booze. Please call/text if you have any questions. 678-438-1547
- 1 750ml bottle of London Dry Gin (Tanqueray Gin or Bombay Sapphire Gin)
- 1 750ml bottle of Rye Whiskey (Rittenhouse Rye, Templeton Rye or Bulleit Rye)
- 2 750ml bottle of Tito’s or Ketel One or your favorite vodka
- 1 750ml bottle El Jimador Blanco or Espolon Blanco or Cazadores Blanco
- 1 750ml bottle Lillet Rosé
- 1 750ml bottle of Borghetti
- 2 750ml bottle of Brut Sparkling Wine (suggested: La Marca Prosecco or Borrasca Brut Cava)
- Angostura Bitters
- Lavender French 75
- Strawberry Basil Martini
- Death Avenue Cowboy
- Smoked Rosemary Old Fashioned
- Espresso Martini
LAVENDER FRENCH 75
2 oz London dry gin
.5 oz Fresh Lemon Juice
.25 Lavender Simple Syrup
Garnish: Lemon twist
DIRECTIONS: Add gin, lemon and lavender syrup to a shaker. Add ice. Shake until well chilled. Strain into a flute and top with prosecco. Garnish with a extra long lemon twist.
HBN STRAWBERRY BASIL MARTINI
2 oz Vodka
.75 oz Strawberry Syrup*
.75 oz Fresh Lemon
2 Basil Leaves
DIRECTIONS: Shake all ingredients with ice until well-chilled. Double strain into chilled martini glass and garnish with lemon peel.
DEATH AVENUE COWBOY
1.5 oz Blanco Tequila
.75 oz Lillet Rose
.75 oz Lavender Syrup*
.5 oz Fresh Lemon Juice
Cracked Black Pepper
DIRECTIONS: Shake all ingredients except Absinthe with ice until well chilled. Lightly spritz your coupe with absinthe. Strain drink into coupe. Garnish with cracked pepper.
2 cup sugar
2 cup water
3 TBS dried lavender flowers
DIRECTIONS: heat 2 cup sugar and 2 cup water until sugar is dissolved. Add lavender, simmer on low for 10 minutes. Turn off heat and let it steep for 1 hour. Bottle and refrigerate up to 2 weeks.
SMOKED ROSEMARY OLD FASHIONED
2 oz Rye
1/2 oz Rosemary Syrup*
1 Orange peel
4 dashes Angostura Bitters
Garnish: Orange Peel
DIRECTIONS: Drop an orange peel, sugar cube and 4 dashes of bitters into a mixing glass. Muddle. Add 2 oz of bourbon or rye, add ice and stir until well-chilled. Strain over large cube. Express a fresh orange peel over glass, wipe rim and drop in 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.
2 oz Vodka
.75 oz Borghetti
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.
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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!