Tate & Co. Spring Cocktail Class!
Welcome to Home Bar Network!
Hello Tate family and friends! Looking forward to seeing you guys! We’ve put together a well-rounded Spring cocktail class featuring some exciting classic and original recipes on trend right now. We can’t wait to share these with y’all!
Before we get shakin’, we want to make sure you’re prepared for class May 26th, 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 Tito’s or Ketel One or your favorite vodka
- 1 750ml bottle El Jimador Blanco or Espolon Blanco or Cazadores Blanco
- 1 750ml bottle of Aged Rum (Pusser’s Rum is ideal or Smith & Cross)
- 1 750ml bottle of Blended Jamaican Rum (We suggest Appleton Estate)
- 1 750ml bottle of Pierre Ferrand Dry Curacao
- 1 750ml bottle Lillet Rosé
- 1 750ml bottle of Borghetti
- 1 750ml bottle of Brut Sparkling Wine (suggested: La Marca Prosecco or Borrasca Brut Cava)
- Lavender French 75
- Trader Vic’s Mai Tai
- Death Avenue Cowboy
- 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.
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.
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.
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.
2 oz Aged Rum
4 oz Pineapple Juice
1 oz Orange Juice
1 oz Cream of Coconut
Freshly Grated Nutmeg on top
DIRECTIONS: Shake all ingredients with ice until well-chilled, strain over fresh ice 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).
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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!